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Our weekend was a quiet one. Eric and I were both absorbed in a new project that I am planning to share with you in the weeks and months to come. The children played and sang and ran around. By Sunday afternoon, we were feeling the need to come back together. To regroup. To center. Eric being the wise man he is, knew just what to do. He pulled the mixer out of the pantry and started to mix up a batch of our very favorite cinnamon rolls. In just moments everyone was gathered in the kitchen lending a hand, talking about what they had been up to or simply waiting in anticipation. These delicious cinnamon rolls are always a family affair and disappear oh, so quickly. We’ve never even been able to let them to cool before digging in. They are that good.




We originally found this recipe at the Gluten-Free Homemaker – here is a link to the original recipe. We have played with it a bit, so it works better for us. This recipe makes a sizable double batch because we have a large family, and well, no self-control! This recipe is also dairy-free, but could easily be adapted for dairy eaters, just use the real stuff – butter and milk. Easy enough, right?


For the Rolls:

4 Tbsp Dairy-Free Butter (we adore Earth Balance)
1/2 Sugar
1 1/3 Cups Almond Milk
2 Eggs
1/2 Cup Cooking Oil
2 Tsp Vanilla
2 Tbsp Instant Yeast
1 1/2 Cups All Purpose Gluten-Free Flour
1 1/2 Cups Corn Starch
1/2 Tsp Baking Soda
4 Tsp Baking Powder
5 Tsp Xanthan Gum
3/4 Tsp Salt

For the Filling:

3/4 Cup Dairy-Free Butter (melted)
3/4 Cup Sugar
2-4 Tbsp Ground Cinnamon

For the Glaze:

6 Tbsp Almond Milk (reserved from the above amount)
2 Tsp Vanilla
1 1/2 – 2 Cups Powdered Sugar


Using a mixer, combine the sugar and butter well. Add the eggs, oil, vanilla and most of the almond milk (reserve 6 Tbsp). Combine the remaining ingredients and add to the mixture. Beat the dough on high for 2-3 minutes, until well-mixed and there are no lumps. Chill for 5 minutes, to allow the dough to become workable. While the dough is chilling, melt the butter for the filling and grease your counter in preparation for creating the rolls. (I know, it’s messy, but SO worth it!) Making sure to also grease your hands, pull dough onto the counter and spread evenly. Be prepared for the dough to feel a little like play-dough – it’s okay – that means you’re are right on. Using a brush, paint a nice thick coating of melted butter all over the dough. Sprinkle with the sugar and the cinnamon. Using a pastry cutter to help you, roll the dough up into one big log of goodness. Cut evenly and place into greased pie plates. We usually end up with about 7-8 rolls per pie plate.

Bake at 375° for 20-30 minutes. The time depends a lot on how thin or thick your rolls end up. Simply make sure they spring back when pressed and are beautifully golden brown.

While they are cooling, mix up the glaze in a small mixing bowl using a hand mixer.  Drizzle it on while they are still hot and enjoy!