Cinnamon Roll Bread or Cake (Gluten Free)

A recipe so god you won't even notice it's gluten free. It is more like a cake than bread, but it's soft, buttery, and has a great cinnamon flavor!

The original recipe is for cinnamon rolls, but the dough was so difficult to work with I made it into a cake :)

The recipe is here and pictures of the process are below:

Ingredients:

• 2 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour, Bob’s Red mill works too

• 3 Tbsp. sugar

• 1 tsp. salt

• 1 tsp. xanthan gum

• 2 tsp. instant yeast

• 1/4 cup (4 Tbsp.) soft butter

• 2 Tbsp. vegetable oil

• 1 cup warm milk, plus extra for brushing on the dough

• 1 large egg

• 1 tsp. vanilla extract

Filling:

• ½ cup brown sugar, packed

• 2 tsp. cinnamon

• 4 Tbsp. butter, melted

Icing:

• 1 cup powdered sugar

• 1-3 Tbsp. milk

• ½ to 1 tsp. vanilla extract

• 1 to 2 Tbsp. soft butter (optional)

Directions:

1. Combine all the dry ingredients in your mixer bowl with paddle attachment. Add the soft butter, blending on low speed until you have coarse crumbs.

2. Add the oil, milk, egg, and flavorings, beating until incorporated. Scrape down the sides of the bowl. Beat on medium-high speed for 2 to 3 minutes; scrape the bowl down again. Cover the dough and let it rise in a warm place for 1 1/2 hours.

3. While the dough is rising, make the cinnamon filling. Combine the brown sugar and cinnamon. Melt the butter. Grease an 8 or 9” nonstick baking pan with butter.

4. When the dough has risen take 1/3 of it and smooth it into the pan. Then lightly brush some butter on it and add about 1/2 of the cinnamon sugar mixture. Then repeat with the remaining dough, creating 3 layers with two layers of cinnamon sugar + butter in between. Top the top with more cinnamon sugar, if desired.

5. Note: The dough is extremely soft and sticky, so try not to touch it with your hands too much.

6. Brush extra butter on top if desired, cover with saran wrap and let rise for 1 hour.

7. Preheat the oven to 350°F.

8. Bake the rolls/cake for 23-25 minutes, until they're golden brown.

9. While the rolls are baking, make the icing by combining the butter, powdered sugar, and vanilla. Slowly add in the milk, mixing thoroughly with each addition until you get the right consistency (you may need more or less than 3 Tbsp.)

10. Remove the rolls from the oven. After cooling for 20-30 minutes, add the icing on top.

11. Store at room temperature in an airtight container for up to 3 days. Refrigerator may preserve it longer.

12. 8 servings.

The gluten-free dough before the first rise. Extremely wet and sticky, more like a thick cake batter.

The gluten free dough after the first rise. Still wet and sticky but nice and puffy with CO2 from the yeast.

I poured this dough onto the work surface and it looked like this. Part of me wanted to add A LOT more flour, but I stuck to the recipe.

So I did try to make cinnamon rolls, but it was so sticky it didn't work, so instead I did this:

Put 1/3 of the batter into the pan, sprinkle with butter and cinnamon sugar, and repeat this process with the rest of the dough.

Then I smoothed the dough out (I should have put cinnamon on top), let it rise, and coated the top with some softened butter.

And into the oven it goes! Overall it was delicious, but definitely not the texture of real cinnamon rolls. It works as a cake, but definitely not as rolls!

The original recipe is from king arthur flour: https://www.kingarthurflour.com/recipes/gluten-free-cinnamon-rolls-recipe