Gluten Free Cinnamon Rolls


2 tbs margarine

¼ cup sugar (or Splenda)

2/3 cup milk (room temp.)

1 tbs yeast

1 egg

¼ cup oil

½ cup potato starch

1 cup cornstarch

¼ tsp baking soda

2 ½ tsp xanthan gum

2 tsp baking powder

½ tsp salt

1 -2 tbs sugar for sprinkling


1 cup brown sugar

2 tsp cinnamon

1/3 cup pecans chopped fine


¾ cup icing sugar

¼ to ¾ tsp milk


In a medium bowl, beat margarine and sugar together.

Dissolve yeast in warm milk and add to sugar mixture.

Add remaining ingredients mixing well until you have a soft dough with no lumps.

Cover board with plastic wrap and sprinkle with sugar.

Place the ball of dough on top of sugar.

Cover with another piece of plastic and pat down to a square.  Using a rolling pin, roll to about 1 foot by 1 foot .

Remove the top piece of wrap and spread with filling.

Using the edge of the bottom plastic wrap, lift the edge of the dough to start the rolling.  (It will be like a jelly roll)

Once it is rolled, cut slices about 1 ½ inches wide and place into a greased glass pie plate.

Allow to rise,  covered with a clean tea towel for 1 hour

Bake at 375°F for about 20 minutes.  (The tops should be light brown)

Drizzle with glaze.

These are best served warm.


4 thoughts on “Gluten Free Cinnamon Rolls

  1. Glad you enjoyed them! They are sticky but I can live with that 😉
    If you are having trouble rolling them, try using plastic wrap or greased waxed paper (?) I didn’t have any problems.
    Oh! Is your rolling pin wood or marble? That could make a difference – mine is marble.

  2. I tried them! They were delicious! Only problem I had was that they were REALLY sticky and hard to roll without coming apart a little bit. But taste wise-SO good!

  3. Yes! 1 hour – thank goodness you asked. I didn’t realize I had left that out. Getting sloppy in my old age LOL
    Thanks for pointing that out and thanks for visiting.

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