When I was cutting a slice of this jumbo cinnamon roll cake to serve for breakfast, my husband, Brad, said: “Dessert for Breakfast?” This cinnamon roll has a soft cake like texture on the inside, flavored with rich cinnamon. It can be served for breakfast or dessert.
I served this jumbo cinnamon roll cake for breakfast for the past two days. Everybody loves it, especially our son, Leo. While Brad was washing his hands at the kitchen sink, he struggled to grab a piece of the roll I put on the kitchen counter. Besides tasting good, the antioxidant cinnamon has many health benefits. I’m glad Leo loves the strong cinnamon flavor and my baking.
This recipe is inspired by Sally’s Baking Addiction. I also checked a few YouTube videos on making gluten-free cinnamon rolls. In those videos, I found that their gluten-free dough is very soft. In order to make these rolls, they have to place the dough between plastic wraps with lots of flour to dust the plastic wraps. Otherwise the dough sticks to the working surface and is too soft to manage.
Kneading the gluten-free dough in this recipe is not a problem. Instead of making soft yeast dough, I make my yeast dough a little bit hard and let it rise for 1.5 hours. The chemical reaction in fermentation of the dough produces heat, carbon dioxide (CO2), water (H2O), and alcohol (C2H5OH). All of this will make the dough have air holes (from CO2), a softer texture (from H2O), a slight alcohol taste, and warmer. The longer the dough ferments, the softer it will get and the stronger the alcohol taste.
Unlike wheat dough, the gluten-free dough doesn’t have gluten to trap the CO2 escaping from the dough, so the length of the fermentation time is critical. I discovered that 1.5 to 2 hours works perfect for this recipe. The dough is soft enough to be rolled without using plastic wraps and tons of loose powder to dust it. Also, the dough has a very slight but pleasant alcohol taste, even after baking. You can carefully roll it similar to working with wheat dough.
Separate the batch of dough into two pieces. Roll out each piece to be approximately a 12-inch by 12-inch square. Cut each sheet into several 1.5-inch wide strips. Roll them up into one big roll. When half dough is finished the cinnamon roll will be very big. At this point, I placed it in a greased pie dish and wrapped the remaining strips around it to finish the roll. It is very easy to handle and takes less than 10 minutes to assemble the whole roll.
Not only is this jumbo cinnamon roll gluten-free, but it’s also vegan and low in sugar. Add this recipe to your list of healthy and great tasting gluten-free pastries.
- 2-½ cups all-purpose gluten-free flour (approximately 15 oz., see notes)
- ½ cup gluten-free oat flour
- 2 tsp xanthum gum or guar gum
- 2 tsp Ener-G gluten-free egg replacer
- 2 tsp active dry yeast
- 1 tbs sugar
- 1 cup non-dairy milk (unsweetened preferred)
- ⅓ cup water
- (optional) 3 tbs ground hemp seeds
- 2 tbs melted coconut oil or butter
- 2 tbs cinnamon powder
- ¼ tsp Kal pure stevia extract powder
- ¼ cup unsweetened coconut cream
- 2 tsp agave nectar
- Combine all wet ingredients except ground hemp seeds and water in a mixing bowl. Stir the mixture briefly and let it stand at room temperature until creamy (approximately 10 minutes). This step will allow the yeast to proof. Add ground hemp seeds.
- In another mixing bowl, whisk together all dry ingredients. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula until no dry flour is left. Gradually add 1 tbs of water at a time into the dough until the dough forms a ball. Loosely cover the mixing bowl with lid or plastic wrap. Let the bowl stand in a warm area of the room.
- After 1-½ to 2 hours, remove the dough from the mixing bowl and place it on a flour dusted working surface. Dust the top of the dough with extra flour and knead the dough to form a smooth ball. Divide the dough into two equal halves.
- Roll out the first half into approximately a 12” × 12” square sheet. Use a pastry brush to brush melted butter or coconut oil on the sheets. Sprinkle the cinnamon powder and stevia mixture on top.
- Cut each sheet into 1-½” strips. Loosely roll up one strip like a sushi roll and use this first roll as the center piece and continue rolling with all the other strips. Once all strips from the first half are finished, you should get approximately a 3-inch diameter roll. Place this first big roll in the center of a greased pie dish.
- Repeat step 4 to finish the rest of the dough and cut the sheet into 1-½” strips. Carefully lift each strip and coil it around the first roll in the pie dish. If there are some broken strips, use your fingers to patch them in. Finish all strips.
- Cover the pie dish with plastic wrap. Let it rise at room temperature for another 20 to 30 minutes before baking.
- Preheat oven to 350 °F and bake for 35 minutes. Let the roll cool till it’s warm and serve.
- (Optional) mix coconut cream and agave nectar in a bowl, drizzle on top of the jumbo cinnamon roll cake before serving.
8 oz brown rice flour
8 oz millet flour
8 oz sweet rice flour
8 oz white rice flour
3 oz cornstarch
3 oz tapioca starch
2 oz potato starch
Mix all flour well in a container or a gallon zip-lock bag. Store in freezer.