Hehehe…Score 2 in my new adventures of gluten-free, dairy/casein-free and egg-free baking!! 😀
This is my submission for The Gluten-Free Baking Challenge which Shauna and Danny Ahern are hosting over at Gluten-Free Girl.com, so be sure to pay them a visit so you can see all the amazing gluten-free baked goods being shared across the web for Thanksgiving.
There has been so much to be thankful for in our gluten-free community this year and I am one very proud glutadoodle! 😀 One thing in particular that I am thankful for this year is Shauna and Danny’s amazing new cookbook, Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes
Speaking of thankfulness, I am also grateful for one of my readers who recently asked me to convert a recipe for Cinnamon Rolls she found on The Pioneer Woman website…had she not done that, this post wouldn’t even be (thanks Patti!!). 😀
Ree Drummond, author of The Pioneer Woman is another person I am deeply appreciative of because I have successfully converted several of her recipes, including one for Gluten-Free Mozzarella Cheese Sticks. Ree has many detailed (and often hilarious) photo tutorials on her site, which makes it easy for me to gauge how well I am doing at any given step…a helpful tool for someone who is learning how to cook and bake.
After one look at Ree’s Cinnamon Roll Recipe, I jumped for joy because it is naturally egg-free. Woo-Hoo! One less obstacle to overcome and no doubt 52 steps closer to ooey, gooey, cinnamon bliss!
All that would need to be replaced now was the gluten and dairy.
Easy Peasy.
NOTE: I use a particular prepackaged GF all-purpose flour blend in all of the gluten based recipes I convert. Sometimes, I just need a little simplicity and using a pre-made flour blend, that has proven itself to me over and over again, saves me a lot of time and money experimenting with different homemade blends. There is something special about Better Batter Gluten-Free Flour (thank you Naomi Poe!) and I highly suspect it has something to do with the added pectin in it…I think it does “something” to make it mimic wheat flour, at least in the dough handling aspect of it. I really cannot remember what wheat based baked goods taste like so I cannot compare it in that regard, but we absolutely love everything we’ve made with it over the past year that I’ve been buying it (you can read my original Better Batter review from last February here).
If you don’t have any Better Batter Gluten Free Flour
So when I made Ree’s cinnamon rolls, I had no idea that the recipe would make so much dough! I made two full cake pans worth of cinnamon rolls but still had a ton of dough left, so I began thinking about what else I could make with it. This dough is actually quite versatile, not only can it be used in the way it was intended, but if you omit the second addition of sugar and the cinnamon, you can use this dough for crescent rolls, dinner rolls, Italian bread sticks, pigs-in-a-blanket (I made them all, LOL!)…just let your imagination be your guide.
Because this is not my original recipe and I cannot possibly write better instructions or do a better photo tutorial for cinnamon rolls than The Pioneer Woman, I will simply give you my adapted ingredient list here then send you over to Ree’s site for all the specific details (I followed her instructions to the tee).
Gluten-Free, Dairy-Free Cinnamon Roll & Crescent Roll Dough
- 1 quart So Delicious Coconut Milk (I used the Original, in the red carton).
- 1 cup Vegetable Oil (I used Sunflower Oil)
- 1 cup Sugar (I used Florida Crystals)
- 2 packages Active Dry Yeast (I used Red Star)
- 8 cups (Plus 1 Cup Extra, Separated) Better Batter Gluten Free All Purpose Flour (or try your own blend, just be sure to add the xanthan gum)
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Earth Balance Vegan Buttery Spread
- 2 cups Sugar (omit for crescent rolls)
- Generous Sprinkling Of Cinnamon (omit for crescent rolls)
Visit The Pioneer Woman for the instructions and a full photo tutorial.
To assemble the crescent rolls:
I baked the crescent rolls at 375° F. for approximately 10 – 12 minutes, placing a loose sheet of foil over the rolls halfway though to prevent excessive browning.
I was really surprised at how well the crescent rolls held up over the course of a few days. A quick 30-second zap in the microwave and it was as if I had just pulled them out of the oven!
I assembled a ton of the pigs-in-a-blanket, then froze them (unbaked). All you need to do then is thaw them to room temperature and bake at 375° for approximately 15 minutes! Wellshire Farms Cocktail Franks are: gluten-free, dairy/casein-free, corn-free, nut-free, soy-free.
We will for sure be waking up to these cinnamon rolls on Christmas morning!
The following are all gluten-free recipes from some phenomenal foodies and I encourage you to visit each of their blogs, it will blow your mind!
- Andrea’s Recipes | gluten-free pumpkin scones
- Not Without Salt | gluten-free chocolate biscotti
- Zest Bakery | warm pumpkin polenta with goat cheese
- The Mommy Bowl | gluten-free bread
- Smith Bites | gluten-free celery root soup with cashew cream
- White on Rice Couple | Turkey Sloppy Joes on Rosemary Rolls
- What’s Gaby Cooking | gluten-free molasses cookies
- Kitchen Gadget Girl | gluten-free pumpkin strata
- Wasabimon! | gluten-free butternut squash pie
- Rookie Moms | chocolate peanut butter brownies
- Tiffin Tales | gluten-free Thanksgiving torte
- Adventures of a Gluten-Free Mom | gluten, dairy and egg free crescent rolls and cinnamon rolls
- Eat the Love | Gluten Free Maple Sweet Potato Cheesecake with Gingerbread Bottom
- Gluten-Free Doctor Recipes | gluten-free sourdough rosemary rolls and gluten-free mincemeat cookies
- The Art of Gluten-Free Baking | gluten-free pumpkin pie
- Sophisticated Gourmet | cranberry-almond-coconut macaroons topped with chocolate
- Cook 4 Seasons | gluten-free pumpkin mousse
- Cook It Allergy Free | Cornbread and (Shauna’s) Crusty Bread Stuffing
- Lexie’s Kitchen | dairy-free, egg-free, gluten-free, no-bake pumpkin pie filling
- Recipe Girl | an entire Thanksgiving menu, gluten-free
- Two Peas and Their Pod | gluten-free apple cranberry crisp
- Gluten-Free for Good | gluten-free cherry cobbler
- My Madeleine | butternut squash soup.
- The Sensitive Pantry | gluten-free brown sugar hand pies
- Art and Lemons | gluten-free rustic squash tarts
- Bellalimento | Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling
- Mom Food Project | an entire Thanksgiving, gluten-free
- Gluten-Free Easily | candy carrot coins
- Dish Towel Diaries | kale Caesar slaw.
- A Baking Life | gluten-free gingerbread cake
- Glugle Gluten-Free | gluten-free pumpkin muffins
- Wenderly | sweet and savory prosciutto cups
- Cannelle Et Vanille | sweet potato and crabapple clafoutis
And welcome to my blog!
Whether you're here looking for advice on how to go gluten free (with delicious kid-approved recipes of course!), or to read some of the latest medical research on celiac disease and non-celiac gluten sensitivity...or even to read about one woman's rise from the depths of gluten-free despair to a place of downright enthusiasm, it makes no matter. The point is, you are here now so let's have some fun!
I am in heaven just looking at these photos. It's been so long since I've had something like this.
Iris,
Come on over! 😀
OMG!! Those pictures just look amazing! I need to break down and order some Better Batter Flour. I have some Tom Sawyer flour, I imagine I could try that.
What did you do for your Cinnamon Roll glaze, just a basic glaze?
Yum, yum, YUM! 🙂
Thanks Kristen!
Tom Sawyer's used to be my GF AP flour of choice too until I tried Better Batter. I'm sure there is more to it that this, but the pectin (vs. Tom Sawyer's added gelatin) appears to be the magical ingredient to make a workable dough like Better Batter's (Although I still prefer Tom Sawyer's GF Flour to make my Turkey gravy with).
The cinnamon roll glaze was simply powdered sugar, vanilla and a bit of coconut milk to thin it to the right consistency (I just eyeballed the amounts).
Then I am coming to your house for Christmas morning! Amazing!
Maggie,
I will have a gooey cinnamon roll and a hot cup of coffee waiting for you! 😀
Yay! And a couple of presents please 🙂
Wow, they look absolutely perfect!!!
Pectin is an interesting choice of binding agent for a flour mix. Does it also include one of the gums or just the pectin?
HI Jenn,
There is xanthan gum in the mix too…and potato flour which is is notorious for being challenging. Before I found Better Batter, Tom Sawyer's GF Flour was my go to all-purpose flour bend (it has gelatin in it) but it didn't produce a workable dough like Better Batter does and that is why I think the pectin is the key magical ingredient.
Wow! Drool…those are some fantastic looking rolls, of all kinds! That Better Batter mix sounds amazing, because I don't think I've had one GF item that has been handle-able, everything is much more like a thick cake batter. Amazing. Now I want a roll. 🙂
Thank you Jeanine!
I had never found a GF flour blend that could make a "real" dough like this either (maybe that's why Naomi called it Better "Batter," LOL!).
I'm teleporting you a roll as I write this! 😀
Aren't you totally amazing? Well, if you don't think so, I'm telling you that you are! The Better Batter folks should put you on their payroll, too. This post with the amazing photos should send tons of folks running to them. Must make these soon, Heidi. Mr. GFE would be in heaven, so you know I'd have to make this sacrifice for him. 😉 LOL
You. Rock. The End.
xo,
Shirley
I love you Shirley.
That's all.
The End.
xo,
Heidi
Oh, I must try that recipe, thanks a lot for sharing it.
I think that dough could also be great for soft apple turnovers, don't you thins so?
Hi Flo!
Apple Turnovers do sound good and I bet savory fillings would be equally as good too!
I am so excited not only about the cinnamon rolls, but especially about the crescent rolls!! We always have them with Thanksgiving dinner (or we used to). Now we can again! Quick question: I've never used the better batter; Have you ever used Jules' flour blend? I was wondering how it compares in use, taste, and price. Thanks!
HI Allison,
I've never used Jules' flour blend before (After using Tom Sawyer's GF AP flour blend for several years, I tried Better Batter last year and that was all she wrote…I haven't tried any other GF AP flour blend since). If you make these with Jules' blend, please let me know how it turns out, it would be nice to know if Ree's recipe works great with other GF flours too!
I am going to be standing right behind Maggie at your front door on Christmas morning!! You are going to have an invasion. Hope you are making a bunch! Better Batter should be pretty darn excited about this post!! 😉 You are nothing short of amazing! I hope you absolutely know this AND embrace it! I have not seen the batter yet in our stores. Where did you pick it up in NM?
And do you know I have had Ree's cinnamon roll recipe bookmarked for conversion for ages! Now I can check something off of my list (does not happen often these days). Wow, though. 8 cups of flour?? No wonder you had enough dough to "play" with! 😉
Kim,
Thanks! And no worries…this recipe can feed an army, LOL!
I order my Better Batter in bulk, directly from them. It's really not all that expensive either, after shipping, a 25-lb bag is about $80 (thereabouts). If you take the cost of ordering separate flours (for instance, I order Authentic Foods Superfine Rice and Sorghum flours and Expandex Modified Tapioca Starch, xanthan gum, etc.), then making up enough to make 25-lbs. worth…Better Batter is C.H.E.A.P.!
I do know some Whole Foods carry it and if you go to their website, they have a product locator: http://betterbatter.org/find-a-reseller
Wow, these look amazing!
These look amazing. When are you going to create your own cookbook 🙂 ? Thanks for the tip on the flour. I am going to try to find it as it would probably make great play dough as well.
Take care
Sandi
Hi Sandi,
Thank you. No cookbook in my future, I just enjoy showing people how I convert other people's recipes so I never have to "live without" again. 😉
Well, like Allison, I am super excited about these recipes. I have been using the Jules flour already for several things. It is AMAZING. She developed the blend so it could be used cup for cup as a substitute in any "normal" recipe. In making cookies, pumpkin bars and a cranberry pie/cake recipe from All Recipes a few days ago, NO ONE knew that all of those items were not regular wheat flour foods. So I'll be trying this with that flour this week…and will let you know.
I also took her recipe for the all purpose flour ( because she graciously posts it ) and substituted the corn flour and starch that is part of it with a couple other flours ( sorghum and coconut ) and it turned out great, as well. I made the adaptation for friends who have gluten, egg, dairy AND corn allergies and have such a hard time finding things that work, so this is a great recipe for them too.
Diana,
Yes, please report back, maybe we can get a running list of all the different GF flour blends that work great in this recipe!
Oh my! I so miss bread products. Thank you!!!!!!!!!!!!
You're welcome!
Gluten Free Cinnamon Rolls! OH MY GOODness! My little man is going to blow a gasket over these ; ) Squeeeeee!
Cinnamon rolls. Are you reading my mind? I want some of the pumpkin variety though and not quite THAT many. I followed Ree's instructions, while drooling, several times last year (in my mind only). I didn't really think about trying to make them though as there were too many substitutions. You made it work though, amazing. I have a question though. Have you tried the veganized cinnamon rolls or croissant at the "Better Flour Website?" I've been curious about those but as I only have myself to feed and am incurably lazy I didn't, LOL. I was just curious about which you might have preferred. Oh, and will you mail me half a dozen of those rolls. I live in Texas, they shouldn't take too long to ship, right?
Haha,
I would say yes, I am reading your mind! I think the recipes I share are for foods many of us miss, but there is no prepackaged gluten-free version available on the market (which I actually think is good because it prevents me from mindlessly overeating something that should only be an occasional treat. Due to the time and effort involved in making some of these treats, it doesn't happen very often, LOL!).
I've not made Better Batter's Vegan Cinnamon Rolls yet, but I made the Pilsbury Clone and the Cinnabon Clone last year and while they were really good, they need to be eaten fresh (the extras didn't store well for me, they got hard and didn't soften much when reheated). There is something to Ree's recipe that made the difference and the cinnamon rolls/crescent rolls were great for several days after I made them (reheated in the microwave for about 20 seconds). 😀
Hmm… must buy more Better Batter flour. Freezable Cinnamon Rolls whenever I want one? Oh yeah.
Wow, I am impressed! I actually just made cinnamon rolls last night (with whole wheat flour) and was wondering how they would turn out gluten-free! You read my mind. For a cohesive dough like cinnamon rolls, how much xanthan gum would you add per cup of flour?
Alisa,
I am not a good person to ask this question because I either use Better Batter (which has the xanthan gum already in it) when I need to convert a gluten-filled recipe or I follow other blogger's gluten-free recipes to the tee (using the flours and the amount of xanthan gum they specifically list).
I have never gotten around to actually sitting down and figuring out the ratio of XG or guar gum to add per cup of GF flour…one problem for me is that it is highly variable and I get frustrated not having one set guideline to follow, LOL!
Also, I'm not sure that xanthan itself can produce a cohesive dough like the Better Batter because I have never met a GF dough recipe that could do what you see in the pictures above (which is why I singled out the pectin as the "magic" ingredient).
Here are a couple of links to sites that offer recommendations on xanthan and guar gum:
http://glutenfreecooking.about.com/od/glutenfreec…
http://www.bobsredmill.com/blog/2010/05/14/guar-g…
BTW, I just got your book "Go Dairy Free" on Amazon and it looks awesome, such a wealth of information (which I need since I am so new to all things dairy/casein-free for my little one…and I need help killing my cheese addiction so I can be 100% DF too!), so thanks for this great resource. 😀
Oh Wow!!!!! I am trying to figure out how to greatly reduce the quantity, but it is defintiely on my list now.
I wonder if you couldn't use it for something my family calls Pittsburgers (dough on bottom to fill cookie sheet, top with cooked ground meat, shredded cheese, and a 2nd dough on top). Kind of like a huge calzone that you slice up. We used to use Hot Roll Mix, but since the monkey is gf I have been trying to figure out what I can do. Hmmmmmm!
I just bought the Better Batter and I LOVE IT… I was looking at your recipe and thinking… oh man… I bet I don't have the right mix to make these and then when I saw that you used the BB mix, I was so excited. I needed something to make for an Autism Support group meeting tomorrow… I will make these as most have family members that are on GF/CF diets. THANK YOU!! THANK YOU!!
These look great! I just used the Better Batter flour for the first time this weekend (on your recommendation) and made a version of Pioneer Woman's Chocolate Chip Sweet Rolls. They turned out really well so I'll have to share the recipe 🙂
I have to agree with Shirley about the Better Batter folks owing you a big one. I have heard of it, but I just thought, there's someone else jumping on the GF bandwagon. You've convinced me I need to give it a try for special occasions like the holidays when the kids do miss Christmas morning cinnamon rolls that I made before celiac disease.
YUMMO! I am definitely going to make those crescent rolls for Thanksgiving! And gluten-free cinnamon rolls are high on my wish list. So thank you for sharing these recipes!
I was worried about what kind of roll I was going to make for Thanksgiving to replace the canned ones. These look so delicious. When I saw the pictures with the hot dogs I was thinking of the hotdogs at the mall wrapped with pretzel dough. I buy Trader Joe's canned crescent rolls for my kids since they don't have the junk additives that the grocery store ones do (my kids aren't gf). I put a little piece of chocolate in them before rolling them up to make chocolate crescents. A couple of Chocoley wafers inside would be really good.
I agree with others – when's the cookbook coming out? I'll be first in line:)
I love that Shauna did this gluten free Thanksgiving roundup, because I get to discover all sorts of new blogs, like yours!
The cinnamon rolls look great, but I have to say, it's the pigs in a blanket that I find utterly adorable. I don't even like hot dogs that much, but those looks SO. DARN. CUTE!
I tend to make my own GF mixes when I bake (I'm not GF myself, but I have friends who are) specifically because I like to have control over the type of flours for specific baked goods, but it's nice to know that there are prepackaged GF flour mixes that are good right out of the package. The only one I've used is the Bob's Red Mill one and I didn't like it so much (I think because of the inclusion of the garbanzo/fava bean flour). So thank you for the heads up on the Better Batter mix.
Heidi – you rock my world! I have a gluten free cinnamon roll on my blog (it's definitely a hot button for people cuz it's the most popular blogpost I've done in six years!). But it has eggs and I've been thinking about how to convert it. You just did it and with flying colors! Yay for you!!!! You deserve a medal, a prize, a grammy!!!!
Wow, Heidi! Those look like the best gluten-free rolls I've seen! They must taste wonderful. And I love the pigs in the blankets. I'm adding them to my to-make list.
Sooooo…. when are you bringing me some crescent rolls…? Hmmm???
Kidding! It all looks amazing.
((Hugs))
Heidi,
Wow am I glad I asked you to convert that recipe's of Ree's. And you don't even know me from Adam. Thank you for your generosity and your adventurous spirit. I am drooling over the cinnamon roll pictures. They look heavenly.
🙂 Patti
Crescent rolls were THE thing we had for every holiday meal growing up. I'm so going to have to try this recipe. But, maybe just a half batch. Or maybe a quarter batch. Wowsers, that's a big batch o' dough!
Heidi, they're gorgeous! I haven't had crescent rolls in years. Not to mention the beautiful cinnamon rolls – yum!
Wow. These look fantastic!!!! Am definitely going to try the crescent rolls. Thanks for the reminder about xanthan gum too. Made gluten free saffron rolls (traditional for Swedish St Lucia), but they were a bit dry. Trying again tonight with xanthan gum and will post the recipe on gfreemom.com, if they are successful. Definitely sounds as if its worth ordering some Better Batter too – I agree, some things just need to be kept simple.
Thanks!
Nicola
I took a gf baking class at Sur la Table and we made cinnamon rolls. They were great, but it took a lot of work. I wouldn't make them at home. But these look doable. Especially because the dough isn't so gooey, sticky. The other one was.
Let's see. Thanksgiving at Kim's. Christmas at your place. Looks like my holidays are set. And I don't have to do any of the work. 😉 oh, if only that were true.
Xoxo,
Tia
What a wonderful resource! Thank you!
We can't use the Better Batter flour because of the possible cc w/tree nuts. So I tried to duplicate it using this flour mixture: I put 2 teaspoons Sure Jell and 1 teaspoon Xanthan Gum in a 1 cup container and added enough brown rice flour until level. Added an additional cup of brown rice flour, 2/3 c Tapioca Starch, 1/3 c Potato Starch (yes-I flip flopped these two). I cut the Cinnamon Roll recipe in half so I made enough of the above flour to equal 4 1/2 cups. I also subbed rice milk for coconut milk because my grocer was out of coconut and I had rice milk in the fridge.
Dough turned out great-I did add additional flour in 1/8 cup increments until I got it to the right consistency (approx. 1/2 cup). It rolled out great and was easy to roll up the cinnamon rolls.
The rolls turned out great! My non allergic husband and son goobled them up without complaints.
I tried to make the cresent rolls as well. I didn't care for the heaviness but my allergic daughter loved them!
I used the same flour mixture to make the Better Batter tortillas yesterday and they turned out awesome!
Samantha,
That is AWESOME!!! So let me ask you, do you feel the same thing as me, that pectin "does something" really good for GF flour blends?
I'm thinking pectin could be the magic ingredient. I tried a 1/4 batch with my own mix of flours, gelatin and xanthan gum.
2 ¼ cups flour =
1/3 cup + 1 1/2 tsp brown rice flour
1/3 cup + 1 1/2 tsp rice flour
2/3 cup + 1 Tbs tapioca starch
2/3 cup + 1 Tbs corn starch
2 tsp potato flour
1 tsp gelatin
and
2 tsp xanthan gum
I did not get a workable dough. I have pectin in gel form and want to try again adding that to the wet ingredients. I think I needed more yeast as well.
I tried making crescent rolls again, with pectin powder and a different flour mix. For a 1/4 batch I mixed:
3/4 cups brown rice flour, 3/4 cups white rice flour, 1/2 cup potato starch, 1/4 cup tapioca starch, 2 tsp pectin and 2 tsp xanthan gum.
I increased the yeast to 2 tsp, and it took about 10 minutes to be nice and bubbly.
I made 16 nice sized rolls. I didn't let the rolls rise after shaping. Pioneer Woman did for her cinnamon rolls, but I didn't know about your crescent rolls.
Thank you so much….I was just looking at Ree's recipe and thinking that instead of using whole grain ground flour I would give the GF a whirl for my son I NEVER even knew that sure jell could be used in flour….I think I may have to try this!!!! I'll let you know how it turns out
Heidi
Any idea if Pamela's Bread mix or Namaste Bread mix would work for this recipe? I have too m uch of it right now 🙂
Thanks
Niv
No way! I'm so glad I found your blog. Thank you for pointing out the Better Batter flour. I'm going to give it a try. It's probably too late for me to order some on Amazon for Thanksgiving, but maybe it will make some great Christmas cookies for my preschooler.
Hi Holly,
I'm glad you found me too! Better Batter really is great (and I am not paid to endorse them nor am I affiliated with Better Batter in any way, shape or form), I just fell in love with it when I first tried it last year. I only wish it had been around when I was first diagnosed 5 1/2 years ago…it would have spared me a lot of heart ache, LOL! 😀
Just made some Biscochitos with Better Batter today and the texture is just like I remember of the gluten-filled variety. After you try it, please let me know what you think!
Hugs,
Heidi
Ohmigosh, those are gorgeous!
These photos look amazing, I am definitely going to try this and made the crescent rolls!
Mouth watering over here! *deep sigh.* I knew that making gluten-free, egg-free, dairy-free yummy things was possible, but now I really NEED to do it.
I'll have to use a different flour recipe, though, then Better Batter's! I can't have potato. 🙁
Hang with me Andrea, it looks like I might need to find another GF flour blend too (if my corn allergy holds up on the blood tests, BB has xanthan gum in it, which is usually derived from corn).
If you find another GF flour blend you like in this recipe, please let me know! 😀
I sure will!
Hi Gluten free mom,
Will coconut flour work in this recipe? I'm new to gluten free and wanted to try making the cinnamon rolls. Thanks!!
Did you make it with coconut flour? I was thinking of doing the same..Not sure if it will work or how much xantham flour to put in?
I just pinned this! I am cooking my first GF Thanksgiving this year (and last minute, of all things!) so I am verrrrry excited to find a crescent roll recipe. I just converted PW's corn dog recipe a couple of weeks ago and they were amazing!!!
Just made this dough for the first time…I used Jules GF all purpose flour, which does have xanthan gum in it. The dough was a big heavy, but I am by no means a baker at heart. But the flavor is so yummy! It's that yeasty taste I've been missing! I am so happy to be able to have dinner rolls for Christmas! It does make a huge amount, but I froze a lot. Made 8 crescent rolls, 8 cinnamon/sugar crescent rolls (didn't make the full-fledged batch this time – maybe next), 10 breadsticks (delicious with olive oil and seasonings for dipping), a loaf of bread, and a dozen dinner rolls. Thank you, thank you, thank you!
Heidi,
Made the dough three days ago. Baked the crescent rolls yesterday and the cinnamon rolls this morning. Thank you so much for posting this recipe. Now my daughters and I can celebrate our Christmas Eve properly with rolls and Christmas morning those cinnamon rolls will be right there next to our Mimosas and Espresso! It's an even better tradition now, 30 years later. 🙂 You have made my job as the GF/DF/EG chef better than ever!
Merry Christmas!
Just wondering why you used coconut milk when better batter has dairy in it?
Better Batter does not contain any dairy.
Sorry I was looking at the wrong product apparently! my bad!
Heidi, thanks so much for posting this recipe! I was just thinking about making cinnamon rolls with Better Batter! Question – I am not dairy free, so would I use the same amount of milk for the coconut milk you suggested?
PS – I love Better Batter too. The reason I love supporting them is that they have a program to provide low-cost product to g.f. families on food stamps and families undergoing autism treatments.
Hi Sarah, so sorry for the very delayed reply but yes, just use an equal amount of cow’s milk instead of the dairy-free “milk.”
Oh em gee. I am officially in love with you.
Thanks for the wonderful recipes.we cannot have enough of ur original goldfish crackers.i made crescent today with flour blend(1/2 c brown rice,1/2c white rice,1/2 c potato starch,1/4 c tapioca starch with 1/2 ts xánthan gum).i made 1/4 of the recipe,meaning I made them with 1c of soy milk and so ….on..at one point u need to add little bit more flour,BP,bs and salt.i added 1/4 c arrowroot flour(bobs mill) .also I used convection oven,350 degree F for 12 mins.these came out fantastic .
Awesome Anne, thanks for sharing your experience!!!
In my first comment I meant to say I put only arrowroot flour when the recipe asked for a bit more flour to add along with bp,bs,and salt .didnt mix with any other flour .
If I could, I would jump through the computer and hug you!! My sweet 3 year old has Celiac and has never had a cinnamon roll or a crescent roll!! I seriously thought she never would! THANK YOU! I can’t wait to get my hands on some Better Batter and give this a shot!!
Could I use two can of coconut milk instead?
Hi Jody!
I have not tried canned coconut milk myself, but I can’t think of a reason why it wouldn’t work (heck, I think even water will work (although the end product might lack a bit in the browning department). Give it a try!
I think I’ve died and gone to heaven! I just ordered a bunch of the mix you recommend. I thought I’d been through them all but NONE of my recipes have ever looked like yours before or after baking. There’s something wrong about putting a slimy glob of dough in the oven and expecting it to turn into a half decent roll. Thanks!!!
Bob’s Redmill all-purpose flour does NOT work well with this recipe.The cooking time is off and everything tastes like potatoes.
Perfect to this coming holiday season.The recipe looks good.I would probably make one..
Thanks for sharing.
~N
These look great! I’m unable to have yeast – do you think subbing baking soda/lemon juice would work? Thanks!!
Is there anything other than sugar or sugar substitutes I could use? They both mess with my stomach. Could I omit it? Or could I use honey/maple syrup?
Can the dough be made ahead for cinnamon rolls?
This is a great recipe! I’m wondering if it would be acceptable to use Bisquick GF flour for this recipe? With my limited finances, this is the one I like AND can afford. It took 3 years to find a flour that matched both criteria. Lol.
This flour is the highest in protein at 50 percent and is used
primarily to increase protein content in baked goods.
Sweet rice flour is the best at thickening sauces and gravies.
I didn’t add any extras like Xantham gum, and didn’t have any
failures.