The Kitchn: Easy, gluten-free cinnamon rolls are Sunday morning goals
Mornings are made for cinnamon rolls. Tender dough swirled with a fragrant cinnamon filling and smeared with sweet icing -- what's not to like? I love smelling the yeast as it perks up in a warm bath of milk and sugar; feeling the dough come together between my hands; sprinkling sweetened cinnamon over the top, always knowing that I'll add a little more than what is necessary; and rolling the soft dough and watching that elegant swirl form.
With a few swipes of a knife, generously-sized rolls are ready for the oven. Run to the kitchen, friends, because these easy-to-make gluten-free cinnamon buns deliver on every desire, craving, and expectation you've ever had for a truly delicious homemade cinnamon roll.
The most important tool might surprise you
The way you mix your dough is the key element to baking up a tender gluten-free cinnamon roll. When it comes to yeast breads, I usually lean on my stand mixer to do the hard work of kneading. But, as with most gluten-free baking, we need to step back and reevaluate our baking memory muscle.
Gluten-free doughs reach peak "gluten-style" performance on a bell curve, and all you need is a wooden spoon to make a cohesive dough. Be careful not to overmix, since doughs made with xanthan gum -- the ingredient used in gluten-free baking that mimics gluten -- can be overworked into an unappetizing gummy texture that will not hold the air bubbles that make cinnamon buns so light and tender.
For this recipe in particular, don't use the stand or hand mixer -- go the traditional bowl-and-spoon route.
Do not exclude the egg
Traditional to most cinnamon bun recipes, but especially important here, is the inclusion of eggs. Eggs are truly a miracle food, providing function and flavor to gluten-free cinnamon rolls. Egg whites consist of protein and water, and that protein plays a vital role in these gluten-free cinnamon buns. The egg protein (and xanthan gum from the baking mix) function to replace the gluten proteins that traditionally add structure to yeast breads.
Yes, even soft and tender morning buns need structure to hold those air bubbles in place and give the buns a nice lift. The yolks are mostly fat, providing flavor and encouraging tenderness in the dough.
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