There are few universally loved recipes that scream “DINNER!” more than pull apart dinner rolls. You may think that heavenly soft, pillowy gluten free bread isn’t possible, but this gluten free pull apart dinner rolls recipe is here to prove you wrong — it makes quite possibly the best gluten free dinner rolls … ever.
Bold statement, yes, but once you try it, you’ll see why these airy gluten free rolls are what everyone’s talking about.
*NOTE: Please watch UPDATED RECIPE VIDEO to see changes to recipe if you’ve made the recipe before. See Recipe NOTES in Recipe Card, as well. Recipe changes were made to reduce the number of ingredients needed.
My barometer for a great gluten free recipe has always been one where everyone — even, or perhaps especially those who are not gluten free — loves it. After serving these gluten free pull apart rolls at Thanksgiving where my mother and I were the only ones out of 33 people who were gluten free, I knew this recipe was a winner.
They were gone in a flash and you know what? The GLUTEN rolls someone else brought were still left sitting there, looking lonely indeed.
Since then, I’ve heard from countless readers who have made this recipe and now swear by it.
Kristin Lee R.G.: These are literally one of my favorite things on the planet!!! And they are incredibly easy to make! I serve them and no one knows they are gluten (and dairy) free!! The first time you make them, it is helpful to follow Jules on her video while she makes them! So so easy and fool proof (if you use GF Jules flour).❤️
Geri H.: Love these! The best part is the leftovers, I turn them in to egg & bacon biscuits the next morning!
Perhaps my favorite comment about these rolls was from Raymond N.:
If you need to buy your way into Heaven, slip St. Peter one of these.
Did I mention they were heavenly? Just so you know!
Seeing them in the pan or in a basket on the table means that something good is coming. That’s why I just had to share a recipe for these Parker House style Gluten Free Pull Apart Dinner Rolls with you — you deserve it! And none of us should be expected to go without these treasures just because we’re gluten free!
Looks delish, doesn’t it?
My dear friend Michelle over at My Gluten Free Kitchen was really the inspiration for this recipe, as her gluten-free rolls have made me drool every Thanksgiving since she published her recipe.
But Chef Patrick Auger is who I have to thank for taking my gfJules Flour and creating the foundation for this incredible recipe. He is a recipe developing machine, and luckily he loves using my flour! He has also been super excited about how fresh my flour can keep baked goods for days afterwards.
And lest you fear these are too difficult for you to make, check out my video showing how to make these soft and springy gluten free pull apart dinner rolls!
Here’s what one reader said about how valuable this video is:
Kristin Lee R.G.: The video made all the difference in the world in my willingness to try making them. It eased the intimidation factor (which was completely unwarranted) because they are so easy and nearly fool-proof! I just watched what you did, paused the video and did the same thing! They are incredible easy to make, take very little time and they are AMAZING! They are a staple around here, along with the bagels, the pumpkin chocolate chip muffins and coffee cake. And cinnamon rolls on special occasions! 😍
I’ve re-worked the recipe somewhat since he shared his with me, but the “bones” of the recipe are his, so thank you, Patrick!
How to Make Gluten Free Pull Apart Rolls
My favorite technique to make these gluten free pull apart rolls is to use an extra large ice cream / cookie dough scoop dipped in water before scooping the sticky dough. This recipe should make 9 large rolls.
Place in the pan with a little room to rise between them, but not too much. When the rolls can’t spread W I D E, they spread U P and get nice and lofty!
Then I go back and smooth the tops with a wet rubber spatula or clean, wet fingers.
For even smoother rolls, take the balls and roll them in more gfJules Gluten Free Flour to smooth them well. You can also skip the ice cream scoop step and just spoon out handfuls of dough and shape by rolling in more gfJules Flour, as pictured.
Before baking, brush on egg wash, oil, or milk for even browner tops.
The extra flour before baking leaves a nice floury edge to the rolls I also like, but that’s up to you!
In the spirit of sharing that is so ever-present this time of year, I share with you the Parker House style Gluten Free Pull Apart Dinner Rolls Recipe that has been passed around and shared from Michelle to me to Patrick and back again.
It’s fitting that these rolls are meant to be shared, too.
I published this recipe just in time for Thanksgiving a few years ago, so I’ve heard from tons of people who have made these rolls since then, and absolutely everyone has adored them.
They truly defy the definition of “gluten free bread” in every sense of the word. They are every bit as good as they look.
High Altitude Gluten Free Bread Suggestions
If you live at high altitude, reader Diane C. offers these tips for making this recipe:
I used 7-Up the last time I made them. I know that’s not a new thing in baking yeast rolls, but the taste was just a bit better with the more subtle 7-Up than with the seltzer water and tonic water I’d tried before (maybe the brands of seltzer and tonic water I’d used?) I also made altitude adjustments. Nothing in the ingredients, but I reduce the temperature to 325 degrees and bake the rolls longer. We live at just above 6800 ft in elevation. It takes 40-45 minutes to bake them, but this was the only way to get them to bake evenly at this altitude. I took a batch to a potluck dinner tonight and people could not believe they are gluten free. I’ve been asked to bake them for another dinner tomorrow night and again for Christmas with friends. You’ve made me very popular with your wonderful flour blend. Thanks!
Reader Cydney C. adds these high altitude tips for this recipe as well:
Since it’s so dry here, (we sometimes get single digit humidity) I usually bag them before they completely cool, and the extra moisture keeps them for the next day. I put parchment paper between the layers so they don’t get soggy. Seems to work. We don’t have them for a long time, but I also usually undercook a few, package them the same as above, and pop them in the freezer for later use.
Make Ahead Option for Gluten Free Pull Apart Dinner Rolls
And for those of you who want to make these gluten free pull apart rolls ahead of time — you’re an over-achiever! Just kidding — you’re actually super smart!
I’ve tried them a few different ways:
- baked fresh (best, of course);
- baked, cooled, wrapped and frozen (second best option);
- formed, refrigerated, risen then baked the next day (third best option)
Refrigerated Overnight Option:
For the overnight option, rise the rolls as the recipe specifies, then cover with oiled cling wrap then foil. Make sure it’s sealed well to keep moisture in, but don’t smash the rolls! Refrigerate for up to 24 hours. When ready to bake, remove to come to room temperature for 30 minutes while preheating the oven, then remove the foil and wrap before baking.
I think the refrigerated option would have worked better for me in this photo if I had a pan with higher sides — perhaps a springform. Wrapping the rolls in the pan and then refrigerating kept down the rise for me because the wrap was over the low sides of my pan, and thus too tight on top of the pan.
See my photos below … rolls in that order, front to back (baked fresh in front; baked then frozen in middle; refrigerated overnight then baked in back):
Reheat Gluten Free Rolls from Frozen Option:
If you decide to bake these rolls ahead of time and freeze them to serve later, allow time for the rolls to FULLY cool first. Wrap in two layers of aluminum foil then in two layers of plastic wrap, then place the wrapped rolls in a freezer bag in the freezer.
There are a couple options to reheat. Either set the rolls out from the freezer the night before to let them thaw, then warm them for a few minutes in the oven before serving (follow my instructions below). OR, reheat the rolls straight from the freezer.
Either way, when reheating in the oven, remove the plastic wrap and loosen the foil enough to spritz or dampen the top of the rolls with water (this will create steam when heated). Re-close the foil around the rolls and place them in an oven preheated to 400F for 10-15 minutes, or until they are fully warmed to a temperature of 190F and heated through.
Gluten Free Bread Ingredients
The recipe is surprisingly forgiving. Even for those who haven’t baked much (or any) gluten free bread before. I’ve heard from enough of you now to know that it really is possible to follow these directions and bake delicious gluten free pull apart dinner rolls without a lot of stress or worry, so don’t let the idea of it stop you from trying!
And I know many of you have written in that you are lacking one ingredient or another, so I’ve tried to give you lots of different ingredient options (see notes in recipe card, as well). One that you cannot switch without experiencing major differences in the dough and the finished product: the gfJules Flour. It is THE critical ingredient because it’s the flour that holds the bread together.
It’s the flour that the recipe was created with and around. In gluten free baking, gluten free flour is all different; it’s not like regular wheat flour where one brand is virtually identical to another. Gluten free flour blends are all totally different, which means switching them up in recipes will yield totally different results.
Other Ingredient Options
That being said, for many other ingredients listed, I’ve provided alternatives where I can in order to give you options because I really want you to be able to make this recipe. It’s that good!
If you’re having trouble finding instant or quick rise/rapid rise yeast, don’t worry. You may use active dry yeast in its place. Simply add it to a portion of the liquids called for in the recipe to proof first before adding to the rest of the mixture. (Read more about yeast and how to use active dry yeast in my article on yeast linked here).
Check out reader Tim Viets’s gorgeous gluten free Pull Apart Dinner Rolls made with my gfJules Flour and active dry yeast using this method (photo above).
Also, you CAN use actual mashed potatoes in place of dry potato flakes. Check out the recipe notes below for how to make that substitution.
I’ll leave you with one more reader’s comment:
Made them, loved them. Used the last one roll to make a sandwich out of. Been over 2 years since I’ve had a sandwich. Thank you gfjules. ~Beth M.
One more quick note: after many reader questions regarding using my gfJules Bread Mix instead of gfJules Flour in this recipe, I’ll add you MAY make this substitution. To use, measure out the bread mix as if it were flour, do not simply dump the whole mix into the recipe.
Gluten Free Pull Apart Dinner Rolls
Gluten Free Pull Apart Dinner Rolls
You may think that heavenly soft, pillowy gluten free bread isn't possible, but this gluten free pull apart dinner rolls recipe is here to prove you wrong -- it's quite possibly the best gluten free bread, ever.
Baked with my gfJules Flour, these rolls stay soft for 3 days if stored in a zip-top bag at room temperature. To reheat to serve, cover the rolls with a slightly damp, clean tea towel and microwave just until warmed, approximately 30-45 seconds.
Ingredients
- 2 ¾ cups (371 grams) gfJules® All Purpose Gluten Free Flour****
- 2 package (4 1/2 tsp.) quick rise instant yeast (e.g. Red Star® Quick Rise)**
- ¼ cup granulated sugar
- 1 tsp. (5 grams) salt
- ¼ cup (16 grams) instant plain gluten-free mashed potato flakes (Idahoan® Original Mashed Potatoes; or Edward & Sons™ Organic)***
- 1 1/2 cups seltzer water or club soda or sparkling water or 7up (OR 3/4 cup bubbly liquid + 3/4 cup milk of choice, dairy or non-dairy like coconut, almond, soy, flax, hempseed, certified GF oat)*
- 1 egg (room temperature) or favorite substitute (I like using 3 Tbs/50 grams aquafaba)
- 3 Tbs. olive oil
- 1 tsp. apple cider vinegar
- 1 egg for egg wash or use milk of choice, oil or apricot preserves, thinned with water {optional}
- 2 Tbs. butter or non-dairy alternative (I like Earth Balance®), melted, for brushing on cooked rolls
Instructions
- Spray one 8" or 9" round cake pan or pie plate lightly with cooking spray then line with parchment (makes it easier to remove the rolls). Bring all ingredients to room temperature.
- In a large mixing bowl, whisk together dry ingredients: gfJules Flour; yeast granules**; sugar; potato flakes; and salt.
- In a separate bowl, stir egg to mix. Add to it seltzer water/milk*, olive oil and apple cider vinegar, then pour into the dry mixture while stirring or using the paddle attachment on a stand mixer at low speed.
- Increase mixing speed to medium and continue stirring for 3 minutes. The dough will become fluffier but will still be thick.
- While lining the pan with parchment isn't necessary, having made them both ways, I like how easy they rolls are to remove when the pan is lined with parchment before baking.
- Using an oiled 2" scoop, place 8-9 dough balls into the prepared pan: one or two in the middle of the pan and the others evenly spaced around it. I find it is easier to remove the dough smoothly if you first wet the scoop with water or oil well before filling with dough. For even smoother rolls, roll each ball gently in more gfJules Gluten Free Flour first.
- Dip your fingertips or a rubber spatula into warm water and smooth the tops of the rolls, continuing to re-wet as needed so the dough doesn't stick to the spatula or your fingers.
- Optional: Brush the tops of the rolls with an egg wash of one full egg mixed with 2 teaspoons water (you will not use the entire mixture for one recipe of rolls); OR use or oil or apricot preserves OR lightly spray with oil OR brush with milk of choice.
- Cover lightly with parchment paper or wax paper and allow to rise for 20-25 minutes, or until the rolls have doubled in size to crowd one another but don’t have a lot of little holes showing from too quick of a rise. If your kitchen is cool, a good place to rise these is to turn your oven on to 200ºF and then turn it off when it has come to temperature. Place the rolls in the oven after it is turned off.
- Remove the rolls after rising in order to preheat the oven to 450°F.
- Once the oven has come to temperature, place the rolls (uncovered) into the oven and reduce the oven temperature to 350°F.
- Bake for approximately 22 minutes. The tops of the rolls should be golden, a toothpick inserted into a roll should come out with only dry crumbs, and the internal temperature of the dough should be 195°F or higher. If the rolls are not browning enough during the bake, you can take a stick of butter or vegan butter and rub gently over the tops of the rolls before the bake time is through.
- Once fully cooked, remove rolls to cool in the pan on a wire rack, and gently rub a stick of butter or brush vegan butter or melted butter/vegan butter on the tops of the rolls for buttery flavor and color (you will use 1-2 tablespoons of butter with this method). Serve warm.
Notes
2024 UPDATE *In the previous recipe version I made these rolls using baking powder and baking soda which I have now removed from the 2024 recipe update. The dough does not need the leavening and they are less "biscuity" without the chemical leaveners. You can also reduce the yeast to 1 packet from the older recipe version or use 2 packets, as noted. If you would like to use the previous recipe version, add 2 tsp. baking powder + 1/4 tsp. baking soda.
**regular active dry yeast may be used here, but should be proved first and added with the liquids rather than with the dry ingredients. See photo just above recipe card.
***Substitutes for mashed potato flakes: arrowroot powder, potato starch or cornstarch can be subbed 1:1 for similar results, but mashed potato flakes are still preferred. You can also just bake a potato or a sweet potato (nightshade-free) and mash it instead. Add about 1/2 cup mashed potato instead of 1/4 cup potato flakes, but reduce the liquids by about 1/8 cup.
****my gfJules Gluten Free Bread Mix MAY BE used in place of the gfJules Gluten Free All Purpose Flour. To use, measure out the bread mix as if it were flour, do not simply dump the whole mix into the recipe.
To freeze these rolls for serving later, allow time for the rolls to FULLY cool first. Wrap in two layers of aluminum foil then in two layers of plastic wrap. Place the wrapped rolls in a freezer bag in the freezer.
To reheat, remove plastic wrap and loosen foil enough to spritz or dampen the top of the rolls with water (this will create steam when heated). Re-close the foil around the rolls. Preheat the oven to 400F. Place wrapped rolls in preheated oven for 10-15 minutes, or until they are fully warmed to a temperature of 190F and heated through.
Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 164Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 51mgSodium 404mgCarbohydrates 13gFiber 1gSugar 7gProtein 3g
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 also get to try lots of recipes with my gfJules Flour and enjoy soft, never gritty recipes that last long after they come from the oven.
Pin for later!
Do you have any recommendations for how to use sourdough starter in this recipe?
You could replace 1/2 cup of the liquid with sourdough starter. I’d love to see how they turned out, by comparison!
~jules
Thank you! I’ll make sure to report back. Just a couple days into my starter and aiming for Thanksgiving yummies.
It’s a great plan! Can’t wait to hear how it goes!
~jules
First time making these and they came out beautifully!!! I’ve been GF for well over 15 years now and making bread has always been quite intimidating given all my failed attempts. Your recipe was very straight forward, easy to follow and I can’t wait to make more! Love your flour blend!!! Thanks Jules!
They look so lovely and fluffy, Samantha! I’m thrilled that even after failed GF bread attempts, that you didn’t give up and you tried this gluten free pull apart bread recipe. You were rewarded with great GF bread, so you know it’s not you, it must’ve been the flour or the recipes before. Now you can go forward, confidently, ready to make great gluten free bread from now on!!!! The flour truly makes the difference, but I’m also so glad to hear that the recipe was clear and straight forward, easy to follow. Thanks so much for letting me know and for sharing your yummy pic!!
~jules
Made these rolls last night, they are great. Golden, Moist, Fluffy, and full of flavor.
Thanks Jules
I forgot to mention I used Holidaily IPA as my bubbly liquid. It tastes great and helps with the bake here in Northern Tucson AZ.
Great tip for high altitude/dry climate baking!
~jules
Looks great, John! Thanks so much for sharing your photo!!!
~jules
Thank you! These are beautiful
Oh Cristina, they sure are! WOW! They look so fluffy! Thanks so much for sharing!!!!
~jules
Jules – can I add fresh or dried chopped rosemary to the dry ingredients? Also, is your flour available in any stores in central or eastern Pennsylvania? Thanks!
Hi Mary, fresh rosemary would be a lovely addition to these rolls!!! We are currently carried by all the MOM’s Organic Market stores and they have several in PA. We are in a few other small markets around PA, but I think they are closer to Pittsburgh. Always call the store first to be sure they’re in stock!
Enjoy these rolls!
~jules
I received my first bag of GF Jules flour on Sunday afternoon (thank you for hurrying Amazon!) and was in the kitchen mixing up my first batch of these within 30 minutes! I really shouldn’t be in so much of a hurry b/c I misread the recipe (added an EXTRA 3/4 c. liquid!!) and after watching the video twice, thought maybe my dough was a little thinner but thought it would firm up (as most GF flours do b/c they absorb liquid as they set). After dipping them into the pan…smoothing those tops…and putting my tent on I set them to rise. Checked after 20 min. and oh my…they raised alright, up and over the pan and my heart sank. Another failed recipe. DETERMINED not to dump that into the trash I decided what would I have to lose…just add more flour and mix it in by hand. Of COURSE, EVERYTHING we’ve learned about yeast breads told me this was going to be a bust…and I just threw away about $7 worth of ingredients but I kept going. Cleaned my pan…got more parchment in place and redipped those rolls! Finished the way you said and back to rise for the SECOND time with about 1 cup EXTRA flour added! JULES!!! This is STILL the best tasting, fluffy, billowy dinner rolls I’ve made in the 2 years we’ve been gluten free! Within an hour I went from being so frustrated at myself to elated with this flour thanks to this super forgiving recipe!! If anyone has ever made gf bread…you know how difficult it is to get a nice rise..good flavor and not be hocky pucks the next day! Get a bag of this flour!!! Try this recipe first!! You will be encouraged beyond belief that this yeast bread making is achievable and absolutely divine! We had leftovers today and they were just as good as yesterday right out of the oven! Thank you so much!!
Oh Cheryl, I’m so happy you didn’t give up!!!!! You were sweetly rewarded for your persistence and now you know how delicious these rolls will be when you do it right the first time (LOL!). Just think of all the amazing gluten free baking you have ahead of you now that you have my flour! I’m so excited for you!!!! Thank you so much for taking the time to share your yummy photo and amazing experience with this (apparently very) forgiving recipe!! Wishing you a wonderfully delicious Thanksgiving!!!
~jules
Question: One of our family is allergic to dairy, eggs, apples, etc. I know that I can substitute the dairy and eggs, but is there a substitute for the apple cider vinegar?
Hi – yes you can either use white vinegar or lemon juice here. Enjoy!!
~jules
The Pull Apart Dinner Rolls are so easy to make and so good. I used leftover mashed potatoes. I used Ginger Ale for my liquid, which I cut by maybe an1/8c because of using the mashed potatoes. I am happy to have dinner rolls once again.
So happy the mashed potato option worked so well for you, Margaret!!! YAY for having delicious gluten free pull apart dinner rolls again!!!!
~jules
I made these for the first time this Thanksgiving with 1 1/2c of 7up and they were absolutely delicious and huge! Everyone (including people who are not gluten free) were telling me how good they were. It’s the first time in my 9 years of being gluten free, that something tasted like I remember…Possibly even better!
Oh Brittany, that is so wonderful! I’m thrilled for you to have yummy bread back in your life! Congratulations both on your baking success but also in having something so delicious that you are proud to share it with non-gluten free folks! On to even more delicious baking!
~jules
Jules’s Gf flour does it again. I have tried several GF yeast rolls recipe unsuccessful. I was about to give up until today. I felt defeated because before being diagnosed with a wheat/gluten allergy my regular yeast rolls were my family’s favorite. But today, I used this recipe and Jules GF flour and what a difference. The rolls rose up beautiful, light, fluffy and delicious. I will be making these again for Christmas. Thanks you the recipes.
That is so wonderful to hear! I’m thrilled that you didn’t give up and that you gave it one more try — these gluten free pull apart dinner rolls are so worth trying and you were rewarded with sweet success! Thanks so very much for taking the time to let me know and to share your yummy photo!!!! So happy to know you’ve got great gluten free rolls to look forward to from now on!
~jules
Hello I am excited to try these for Thanksgiving! Just got 9lbs of your flour! Can I make a double batch in a 5 qt Kitchen Aid or should I do them separate? Also do you know the scooper you use?
We make two batches at the same time and we divide the rolls between two round cake pans. We don’t have the same type scoop Jules has, just use what you have and scoop them about the same size. Ours turned out fabulous. My 14 year old made them all by herself Thanksgiving morning and all the guests raved about them.
Amazing, Angie!! And high-fives for your 14 year old making these gluten free pull apart rolls all by herself — what a baking rockstar!!!!!
~jules
Hi! Love this recipe and will be making ahead and freezing for the first time. To reheat on Thanksgiving should I pull them out of the freezer to thaw before baking? Or put them in the oven frozen? Want to avoid a soggy mess!
Thanks!!
Hi MK – check the section above the recipe card titled “Make Ahead Option for Gluten Free Pull Apart Dinner Rolls” – there are full details there with some options for you! Happy Thanksgiving!!!
~jules
Yes I followed your great instructions and froze the rolls ahead for Thanksgiving. However the instructions didn’t specify whether to bake the rolls from frozen or to thaw first.
Ah, I see. Apologies that the instructions were unclear! I just updated that part so both options were given more explicitly! You can set them out the night before OR you can put them straight into the oven. I hope it’s more clear now! 🙂
Happy baking!
~jules
Can the dough be left in fridge overnight to proof? Or dough made in morning and left to proof until afternoon? Thanks!
Yes, Jessica! Check the recipe header in the intro about the make-ahead option! There are several good options for making ahead of time!
~jules
Watched the video and followed Jules directions. Actually forgot to set the timer when baking the rolls so probably cooked a little longer than necessary. Rolls still turned out delicious and tender. Hubby loved them and said they taste just like the real thing.
Oh Barbara, I’m so pleased to hear it!! “Taste just like the real thing” is EXACTLY what they’re supposed to taste like!! So glad you had time to do a trial run of these gluten free pull apart rolls before Thanksgiving!!!!
~jules
Dumb question – could you make these and then use them like the Hawaiian sweet bread rolls to make sliders? Would they hold up to bake them again? I just had a group of people over and I made a variety of great sliders. I, of course, didn’t get any. I heard they were fabulous. Just thought I’d ask. Thanks Jules
Not a dumb question at all. I am sure this recipe could be modified to make Hawaiian bread — I’ve had other readers tell me they’ve used my gfJules Flour to make Hawaiian bread and this recipe could be a great base. How about instead of the milk in this recipe, you use pineapple juice? So use 3/4 cup bubbly liquid + 3/4 cup pineapple juice. I’d love to hear how it goes if you try it!!!
~jules
I’d also love to hear how these turned out – and I’d love to make GF Hawaiian rolls for Thanksgiving! Most traditional recipes call for buttermilk and pineapple juice. It it sounds like the bubbly liquid is essential? So maybe some combination of the three?
Would potato flour or potato starch work in lieu of the mashed potato flakes?
Hi Gigi, it’s a decent substitute, but the texture will still be different. The closest in texture would actually be an equal amount of cooked mashed potato. If not, then yes, subbing with potato starch would be the next thing to try.
~jules
I made these for the second time last night and they were absolutely stellar. These are without a doubt among the best rolls I have ever had, any time or anywhere. I used a can of Sprite for the liquid, it was an improvement over the water + milk I’d used previously. The texture! The aroma! The flavor! I do usually need to increase the bake time for your recipes, these took an extra ~ 7 minutes.
I’m thrilled to hear it, Rebecca!!! So glad the Sprite improved even more on the flavor!!! Thanks so much for taking the time to leave me a note as to your experience with this recipe, and also with the bake times. Every oven is different, but I’m glad you noted your bake times, as I’m sure it will help others who may also be wondering if they should bake longer if their rolls don’t seem quite done. Next time you bake these, share a picture, too!!!!
~jules
Car trouble caused our GF house guests to miss dinner, so I decided to pivot this yummy dough onto a batch of cinnamon rolls. They turned out so well, just had to let you know. Thanks for your wonderful and versatile flour.
What a brilliant idea, Carrie!!! And they look absolutely fantastic! Thanks so much for sharing those pics and your super creative idea. So sorry about the car trouble, but your house guests certainly didn’t have anything to complain about with these gluten free cinnamon rolls!
~jules