Gluten Free Lemon Roll Recipe

I have a tried and true gluten free cinnamon rolls recipe, but I was Pinterest-surfing one day and a giant skillet roll caught my eye. Think of it: one enormous cinnamon roll instead of individual rolls … it’s so unexpected! So, of course I thought I’d try it for myself, but in lemon form: a giant Gluten Free LEMON Roll!

In the middle of my preparations, my hubby walked in and I told him I was making a giant cinnamon-roll-thingy and his first question was “Why? Your recipe is already amazing, why mess with it?”

Now, the thing you have to understand about my hubby is that, somehow, he always seems to be right. Seriously, as much as I sometimes hate to admit it, he really always seems to have the best ideas (how does he do that?!!). So that’s really why I decided not to mess with my well-loved cinnamon rolls recipe and make this giant skillet roll totally different and make it lemony instead! And boy is it yummy!

So vibrant and fresh, just bursting with tart and sweet morning flavors. It’s really something for all you lemon lovers!

How Do I Make a Cinnamon Skillet Roll?

If you’d prefer to go the more traditional cinnamon roll route instead of lemon, it’s an easy switcheroo:

• use all dark brown sugar in the filling
• add 3 tablespoons of cinnamon
• omit the lemon and lemon zest with the glaze
• Voilà! A giant gluten free cinnamon roll!

Either way, this recipe is a lot easier than you might think. The dough when made with my gfJules Flour is easy to work with, so it’s not hard to wrap the strips around themselves to make this impressive treat, and you certainly don’t have to tell anyone it wasn’t as hard to make as it looks!

It’s always nice to have options, and now you several: make my Grandma’s Gluten-Free Cinnamon Sticky Buns the old fashioned way, make Gluten Free Cinnamon Rolls (I actually have several versions of these here on my site!), or make this giant Gluten Free Lemon (or Cinnamon) Roll!

Maybe choose one for Saturday and another for Sunday? Too much? Ok, you pick, but it is nice to have options!

Gluten Free Lemon Roll Recipe

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: Dessert

Keyword: cast iron, lemon, lemon roll, skillet roll

Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 726kcal

Author: Jules Shepard

Equipment

1 gfJules All Purpose Gluten Free Flour

Ingredients

  

1x2x3x

Dough

• 1 cup coconut milk (not lite) (or may use other non-dairy or whole milk; rice milk not recommended)
• 1/2 cup granulated sugar
• 1 tsp. sea salt
• 4½ tsp. instant dry yeast (Red Star®) (2 packets)
• 1 tsp. granulated sugar
• 1 cup warm water (90-110°F)
• 2 eggs room temperature (or 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
• 6 (810) cups (grams) gfJules All Purpose Gluten Free Flour
• 4 Tbs. butter or non-dairy alternative melted (like Earth Balance® Buttery Sticks)

Filling

• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 4 Tbs. butter or non-dairy alternative melted (like Earth Balance® Buttery Sticks)

OR

• 11 ounces lemon curd (optional)

Glaze

• 4 oz. cream cheese (dairy or non-dairy like Go Veggie®), slightly melted
• 4 Tbs. butter or non-dairy alternative melted (like Earth Balance® Buttery Sticks)
• 2 cups confectioners' sugar sifted
• 2 Tbs. hot milk (dairy or non-dairy)
• 2 Tbs. lemon juice
• 1/2 lemon, zested
• ¼ cup raisins (optional)

Instructions

To Make Dough:

• Combine coconut milk, 1/2 cup sugar and salt in a small saucepan over medium-high heat. Stir constantly until the sugar granules melt and the mixture begins to bubble, approximately 3-5 minutes. Remove to cool.
• While the mixture is cooling, combine yeast with 1 teaspoon sugar and warm water a large mixing bowl. Stir until integrated. Let stand for 5 minutes.
• If using raisins, add to a small bowl and cover with very hot water. Set aside.
•  Stir the two sugars of the filling together in a small bowl and set aside. Melt 4 tablespoons of butter in a small bowl and set aside.
• After the yeast has begun to grow and bubble, whisk in the eggs and cooled (not cold) milk mixture. Begin stirring in gfJules Flour using the paddle attachment on a stand mixer or a large wooden spoon. Stir in 4 cups of the flour, then add the melted butter, and finally add the remaining 2 cups of flour, mixing until fully incorporated and the dough is sticking together.
• Prepare a pastry mat or clean counter by lightly flouring with more gfJules Flour. Divide the dough in half and gently press one half out onto the floured surface to flatten, then begin to roll in each direction until the dough is approximately ¼ - ½ inch thick. Using a bench scraper, rubber spatula or butter knife, push the edges of the dough in to make them even, forming a rectangle approximately 12 x 9 inches.
• Brush the dough with melted butter and sprinkle with half of the mixed sugars OR spread lemon curd evenly on dough.
• Measure approximately 1¾ inches down the short side of the rectangle and cut dough in a straight line horizontally so a 1¾ inch strip is made. Repeat, so 5 even strips are cut.
• Take one strip and begin rolling up from one end to the other as if you were making a regular cinnamon roll. When you get to the end, add the next strip of dough and wrap around the first roll. Repeat with one more strip wrapped around the first roll, then gently transfer the entire roll to the center of a well-oiled or parchment-lined 12- or 14-inch cast iron skillet or spring-form pan.
• Wrap the last two strips of dough around the large roll in the center of the pan, then repeat the same process with the second half of the dough, rolling it out, topping it, cutting strips and wrapping them around the roll in the pan until all the dough is used and the roll has reached the outside edge of the pan.
• Cover with oiled parchment and set aside to rise, either in a warm place for 1 hour or at room temperature for longer (or cover with plastic wrap and refrigerate overnight, removing to allow the dough to come to room temperature before baking the next day).
• Preheat oven to 400°F or 375°F (convection). Bake for 20 minutes, or until a toothpick inserted into the center of the roll comes out clean. Remove to cool and top with glaze. Do not overbake.

Glaze:

• To make the glaze, whisk together ingredients and spoon over top of the warm roll when removed from the oven. Sprinkle with raisins and lemon zest. Serve warm.

Notes

(Inspired by SpinkleBakes.com Giant Skillet Cinnamon Roll on Pinterest)

Nutrition Facts

Gluten Free Lemon Roll Recipe

Serving Size

 

1

Amount per Serving

Calories

726

% Daily Value*

Fat

 

22

g

34

%

Saturated Fat

 

14

g

88

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

70

mg

23

%

Sodium

 

552

mg

24

%

Potassium

 

443

mg

13

%

Carbohydrates

 

157

g

52

%

Fiber

 

4

g

17

%

Sugar

 

37

g

41

%

Protein

 

8

g

16

%

Vitamin A

 

433

IU

9

%

Vitamin C

 

2

mg

2

%

Calcium

 

64

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

I hope you love this recipe as much as we do! 

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