The ginger fusion of these gluten free spicy cinnamon buns (or rolls, if you’d rather call them) will have you rethinking the recipe you got in your home Ec. class. The ginger and cardamom will demand being made throughout the year; gluten consuming and gluten avoiding guests both will love them. Another bonus is that these can easily be made ahead of time or frozen for future cooking if you can’t eat the entire batch. (See details in the recipe steps.) The dough can also be mixed in a bread machine if you’d rather save your wrists. Just follow manufacturer’s directions for ingredient layering.
Unlike many cinnamon roll recipes, the syrupy sauce gets put on the bottom of the pan before baking so that when you flip the goods onto a serving tray, it becomes a delicious sticky topping. Many people prefer to only have this topping and avoid the glaze all together. But I like the creaminess of the glaze too. To each his own I say. Please share your gluten free cinnamon roll recipes in the comments, or tell us if you try these and like the spicy twist we put on them.
GF Ginger Spice Cinnamon Rolls
- 2 1/2 cup brown rice flour
- 1/2 cup tapioca starch
- 3/4 cup potato starch (I like Bob’s Red Mill)
- 4 1/2 teaspoons xanthan gum (or try these xanthan gum substitutes)
- 4 1/2 teaspoons fast-rise yeast
- 4 1/2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1/3 cup dry milk powder
- 1 1/2 teaspoons gluten free baking powder
- 6 tablespoons butter
- 3/4 cup water plus some for dough rolling
- 2 large eggs, room temperature
- 1 cup plus 1 tablespoon almond milk
- 1 1/2 teaspoons apple cider vinegar
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sweet rice flour
- 3/4 cup brown sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon plus a pinch ground ginger
- 1/2 tsp. ground nutmeg
- 1 heaping teaspoon all-spice
- 1/2 teaspoon ground cardamom
- 6 tablespoon salted butter, melted
- 3/4 cup crystallized ginger bits, divided
- 3/4 cup roasted pecan bits, divided
- 3/4 cup powdered sugar
- 1 1/2 teaspoon pure vanilla extract
- 3 tablespoon Almond milk
- Whether you’re going to use a stand mixer or a good old fashion bowl and scraper, warm the milk to about 110 degrees F in a small sauce pan. In either a mixing bowl or the bowl for the stand mixer, mix the warm milk with the yeast and set aside for 8-10 minutes, until the mixture proofs (gets frothy.)
- While the yeast is frothing, rinse out sauce pan you used for milk and add all sauce ingredients except ginger bits and pecans; mix well.
- Bring sauce ingredients except ginger and pecan bits to a slow boil, and simmer 3-5 minutes, stirring continually.
- Remove sauce from heat and stir two-thirds of ginger and pecan bits in.
- After yeast and milk proofs, whisk in the (dough list) eggs, most of sugar, and salt. Add one cup of flour and remainder of dough ingredients and combine well.
- Using the dough attachment and mixer on low (or your hands), knead in the remaining flour until dough forms into a soft ball.
- Sprinkle counter top with water and lay several pieces of plastic wrap out on it, covering an area bigger than 12″ x 16″.
- Sprinkle remaining 2 tablespoons of sugar on the wrap, and place ball of dough on top of it.
- Gently place another piece of plastic wrap over the top of the dough, and pat the dough down into a rectangle shape. (Lift and reposition the top plastic wrap if you need to.)
- Roll the dough out to about 12″ x 16″.
- Remove top plastic wrap piece(s) and spread a third of sauce mixture evenly across the dough and sprinkle with some of ginger and pecan bits. Leave 1 1/2″ along one long end without sauce so you can use it to seal the rolls.
- Starting along the long end, use the bottom plastic wrap pieces to lift the sauce-smeared edge of the dough and roll it up, creating a long cylinder. Pinch end without sauce to seal.
- Use a long piece of dark-colored thread to cut the long cylinder into 12 even pieces. (Place the thread under and around the roll, pulling the threads so they cross each other, slicing through the dough so as not to squish the roll by cutting with a knife.)
- Pour remaining sauce into large pan (or several small ones.)
- Place rolls on flat sides in sauced pan(s), and press down until rolls are about 1 inch thick and pressing against each other.
- If you’re going to freeze the rolls, wrap tops well in plastic wrap. You can also make to this point, cover and refrigerate up to four hours. Be sure to allow extra time for rising if you do this.
- If you’re going to freeze the rolls, wrap tops well in plastic wrap. You can also make to this point, cover and refrigerate up to four hours. Be sure to allow extra time for rising if you do this
- If you’re going to make right now, cover cinnamon buns with a damp towel and allow to rise in a warm, draft-free area for 25-30 minutes, or until twice their original size
- Preheat oven to 375° F and whisk together glaze ingredients while rolls are rising.
- Set glaze aside.
- Bake rolls for about 25 minutes or until golden brown and fragrant.
- Remove pan from oven and allow rolls to cool about 5 minutes before flipping onto a serving platter. Sauce should run over the top of the buns.
- Drizzle with glaze if you desire and serve warm.
Know someone else who would enjoy this recipe? Please share it with them, we would be so grateful!