Mindy’s Famous Gluten Free Cinnamon Rolls Recipe

gluten free cinnamon rolls with icing square

Share:

Mmmm – gluten free cinnamon rolls. Just the name makes me drool a little — how about you?

gluten free cinnamon rolls with icing

 

We hear every day from readers who have used my gfJules® Gluten Free All Purpose Flour in their favorite family recipes, and how overjoyed they are to be able to enjoy these special recipes again with their families.

When Mindy G. wrote in to share these drool-worthy pictures of her gluten free cinnamon roll recipe though, I knew other readers would definitely want to try the recipe too! (What’s the difference between cinnamon rolls and cinnamon buns, by the way? I think these could safely be called either one ….)

Gluten-free cinnamon rolls-1-2

What I didn’t know was just how many other readers would be clamoring for the recipe to make these gluten free cinnamon rolls when we shared her yummy pictures!

Mindy's Gluten Free Cinnamon Rolls in the pan
Mindy’s Cinnamon Rolls

Lucky for all of us, Mindy was happy to share her family cinnamon rolls recipe.  Mindy says she used her tried and true recipe “with only your gfJules Flour subbed in :)” 

She also reports, “My gluten free friends I shared them with when I made them are begging for more! I told them to order your flour and they can make their own ;)”

reader gluten free cinnamon rolls

Another reader shared her photo on Instagram (above) and reader Laura O., shared these photos of her before and after cinnamon rolls made from this recipe.

She rolled hers even thinner and loved the results!

Laura O's cinnamon rolls
Laura O: “I made the gluten free cinnamon roll recipe with your gfJules Flour for Thanksgiving and they were absolutely delicious!! I will never use another gluten free flour! Thank you for making such a great substitute for those of us who need to eat gluten free!!”

 

I’ve now made this recipe many, many times myself, and have added my notes and some process photos for your reference.

If you’re put off by the large amount of flour required to make this recipe, or you and your thighs don’t want that many cinnamon rolls sitting around begging to be eaten, simply halve the ingredients — it works great!

I’ve added the half recipe amounts I used in (parenthesis) next to each ingredient for your reference….Although, then again, why halve this recipe? You’re just going to wish you’d made more!

gluten free cinnamon rolls with frosting gfJules

How to Make Homemade Gluten Free Cinnamon Rolls

Check out my videos to watch me walk you through making these yummy gluten free cinnamon rolls, step-by-step (so there’s no excuses not to make them yourself!)

If you need or prefer a yeast-free gluten free cinnamon rolls recipe, I also have a 52-Minute Yeast Free Cinnamon Buns Recipe that will blow your mind! Totally different texture from these yeasty ones, but equally sweet and yummy and the method is very similar.

The steps (as you saw in the video are really simple when you’re using my gfJules Flour because it stretches and makes it easy to roll out and up! (Don’t try this recipe with store-bought rice-based blends or bean-based blends or the rolls won’t taste good and it won’t be easy to roll out and roll up.)

Gluten Free Cinnamon Roll Dough 2

Simply roll out the dough and sprinkle on the fillings. Then roll it up on itself ….

gluten free cinnamon roll log

Then you just cut them into the size rolls you prefer ….

gluten free cinnamon rolls before rising
Full recipe of gluten free cinnamon rolls in Emile Henry tart pan. There were also two leftover ends of the cinnamon roll dough that I baked separately … and ate, of course!

 

Then set them aside to rise ….

gluten free cinnamon rolls after rising

Then bake them ….

gluten free cinnamon rolls after baking

Then ice them!

gluten free cinnamon rolls with icing CU

Then just look at this gorgeous result!

Many thanks to Mindy for sharing her now famous Gluten Free Cinnamon Rolls recipe! I can’t wait to see YOUR gluten free cinnamon rolls! And speaking of sharing, what recipes do you wish you could make again, gluten free? What are you waiting for? With my gfJules Flour, anything is possible!

annella-ms-cinnamon-rolls-made-with-gfjules-flour
I recently made some delicious GF Cinnamon Rolls, using gfjules flour (my favorite!). The recipe is a bit unconventional, but the results took me right back to my pre-Celiac days. Yum!! ~Annella M.

 

Do you have a family favorite that you’ve already converted to gluten free just by using my  gfJules® Flour? I’d love to hear all about it, or better yet, share a picture in the comments below!

Here’s one more look at these drool-worthy gluten free cinnamon rolls. I whipped these up in no time on Easter morning. They really are just TOO EASY. You’ll see when you make them and wonder where they’ve been all your life!

Gluten-free cinnamon rolls-2-2

 

Two Make Ahead Options for Gluten Free Cinnamon Rolls

Refrigerate Unbaked Gluten Free Cinnamon Rolls Overnight

For this make ahead option, rise the gluten free cinnamon rolls as the recipe specifies, then cover with oiled cling wrap then foil. Make sure the pan is sealed well to keep moisture in, but don’t smash the rolls! Refrigerate for up to 24 hours.

When ready to bake, remove the pan to come to room temperature for 30 minutes while preheating the oven, then remove the foil and wrap before baking. The rolls may require extra bake time if the dough is still cold, so test with a toothpick before removing from the oven and cover with foil, if necessary, to prevent the tops from over-cooking.

gluten free cinnamon rolls on Christmas morning | gfJules
Homemade gluten free cinnamon rolls on Christmas morning. These rolls were made and risen the week before and frozen. I put them in the fridge on December 24, then baked them on December 25. Perfection! | gfJules
Also Try my Overnight Earl Grey Gluten Free Cinnamon Rolls Recipe! The Earl Grey Tea is optional, the overnight part is brilliant!

Freeze Unbaked Gluten Free Cinnamon Rolls

For this make ahead option, roll and cut the rolls as the recipe specifies and rise them, then wrap loosely with oiled cling wrap until they come to room temperature (unless you rose them at room temperature). Then wrap on top with foil, sealing well.

Freeze them in the pan (make sure there’s room in your freezer!). They can stay in the freezer for up to 2 weeks. The night before you want to bake them, place the pan in the refrigerator overnight.

Gluten-free cinnamon rolls-3-2

The morning you intend to bake the rolls, take the pan out of the refrigerator, remove the foil and loosen the cling wrap so it’s just laying gently on top of the rolls. Set out while you preheat the oven, then bake according to the directions.

The rolls may require extra bake time if the dough is still cold, so test with a toothpick before removing from the oven and cover with foil, if necessary, to prevent the tops from over-cooking.

Mindy’s Famous Gluten Free Cinnamon Rolls Recipe

Mindy's Famous Gluten Free Cinnamon Rolls Recipe is an old family favorite, converted to gluten free just by using my gfJules Gluten Free All Purpose Flour!

gluten free cinnamon rolls on pan

Mindy's Famous Gluten Free Cinnamon Rolls Recipe

Yield: 12 rolls, depending on size
Prep Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour 12 minutes

There's hardly ANYTHING better than a homemade cinnamon roll. And these gluten free cinnamon rolls are no exception! Light, airy, sweet and melt-in-your-mouth delicious ... just like they're supposed to be! Be sure to use my gfJules Flour so the dough is rollable, never gritty and no one will suspect they're gluten free!

Ingredients

DOUGH {Half Recipe amounts noted in parenthesis}

  • 1 cup {1/2 cup} room temp buttermilk (or non-dairy milk with 1/2 Tbs. lemon juice or white vinegar added)
  • 1/4 cup {2 Tbs} melted butter (or vegan butter like Earth Balance® Buttery Sticks)
  • 3 Tbs* {1 packet} quick rise OR regular yeast like Red Star® or Fleischmann’s® (Jules’ note: do NOT use Red Star® Platinum yeast, as it is not gluten-free)
  • 5 1/2 cups (=742 grams) {2 3/4 cup = 371 grams} gfJules® Gluten Free All Purpose Flour
  • 1/2 cup {1/4 cup} sugar
  • 1/2 Tbs {1 tsp} salt
  • 2 eggs OR 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water {1 egg OR 1 Tbs. flaxseed meal steeped in 3 Tbs. warm water}
  • 1 cup+ {1/2 cup+ 3 Tbs.} warm water

FILLING

  • 4 Tbs butter, melted {2 Tbs} (or vegan butter like Earth Balance® Buttery Sticks)
  • 1/2 cup - 3/4 cup {1/4 cup+} brown sugar
  • 1/2 cup - 3/4 cup {1/4 cup+} sugar
  • 2 Tbs - 3 Tbs. {1 Tbs+} cinnamon

FROSTING

  • 1/4 cup {2 Tbs} butter, softened (or vegan butter like Earth Balance® Buttery Sticks)
  • 3 cups {1 1/2 cups} sifted powdered sugar
  • 1 tsp {1/2 tsp} pure vanilla extract
  • enough milk to make spreading consistency
  • dried cranberries or raisins (optional)

Instructions

Pro tip: Open a separate window and watch my how-to video to follow along with this recipe!

  1. Preheat oven to 200 F to rise the rolls.
  2. To make vegan buttermilk, add lemon juice to vegan milk and set aside.
  3. If using regular yeast: Mix together buttermilk, 1 Tablespoon sugar, melted butter and yeast in a bowl. Allow to sit for 15 minutes. The mixture should be frothy at this point, if not, discard and start over because the yeast is not active. Then whisk these dry ingredients in a separate bowl: gfJules® Flour; remaining sugar ingredient; salt.
  4. If using quick rise yeast: Whisk yeast in with these dry ingredients: gfJules® Flour; sugar; salt. In a separate bowl, mix together buttermilk and melted butter.
  5. Whisk eggs together in a small bowl or prepare flaxseed meal and water egg replacement.
  6. Slowly stir dry ingredients into liquid ingredients, adding eggs or flax egg together with water ingredient last in order to keep the flour from flying out of the bowl. If needed, add extra tablespoons of water in order to get the dough to be soft and pliable as shown in the video.
  7. Mix just until ingredients are integrated and the dough is soft, then mix 2 minutes more if using a stand mixer and paddle attachment. If mixing by hand, mix well until the dough is soft and smooth. Do not allow the dough to rest after mixing, but begin the rolling out process immediately afterwards so that the dough can rise in the shape of the rolls.
  8. Prepare your filling by mixing together brown sugar, sugar, and cinnamon and melt butter to brush on the dough.
  9. Roll the dough out into a rectangle approximately 12x16 inches on a clean surface floured with gfJules® Flour to keep it from sticking. Knowing that the dough will rise, roll the dough thinner if you prefer less bun and more filling.
  10. Brush on melted butter then sprinkle sugar + cinnamon across the rolled out dough.
  11. Roll the dough up into a spiraled log by rolling up from the long end. A bench scraper makes this easier. Cut into 12 rolls (6 -9 if making a 1/2 recipe).
  12. Place rolls on cookie sheet covered with parchment paper OR into a well-oiled or buttered baking pan or one lined with parchment. Cover rolls loosely and place in preheated 200°F oven TURNED OFF; allow to rise for 30 minutes.
  13. (If there is any extra melted butter left from the filling, brush it on the rolls before baking to help them brown!} Uncover and bake at 325°F for 12-15 minutes or until a toothpick inserted into the rolls comes out with only some dry crumbs.
  14. Remove to cool for a few minutes before icing.

To prepare these gluten free cinnamon rolls in advance, make the dough and rise it according to the recipe. Cover with well-oiled plastic wrap and cover again with foil and place in the refrigerator overnight. Bring to room temperature by removing from the refrigerator for 30 minutes, then remove the plastic wrap and foil and place in preheated oven, baking according to the recipe directions. (It may be necessary to bake longer to fully cook the rolls after they've been in the refrigerator overnight, so be sure the toothpick has dry crumbs on it and/or the rolls are not squishy on the bottom before removing from the oven.)

___

To prepare icing, sift powdered sugar and bring butter to room temperature or soften gently in a microwave. Mix together with vanilla and 1-2 Tablespoons milk, adding more milk as needed to create icing consistency. Spread on rolls just before serving.

Notes

* regarding yeast: I have found that with Mindy's full recipe, 3 packets of yeast is sufficient; with a half recipe, only 1 packet of yeast is actually sufficient.

If using non-rapid rise yeast, proof the yeast first using the proofing methods outlined in this article; if using rapid rise/quick rise yeast, the yeast can be added directly to the dry ingredients.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I KNOW you’re going to love this recipe! Please leave a 5-star review if you do!

and I KNOW you’re gonna want to pin this for later!

 

Homemade Gluten Free Cinnamon Rolls | gfJules

Mindy's Famous Gluten Free Cinnamon Rolls Dairy Free - gfJules

 

Gluten Free Cinnamon Rolls just like you've been missing! |gfJules.com

Mindy's Famous Gluten Free Cinnamon Rolls Recipe is an old family favorite, converted to gluten free just by using my gfJules Gluten Free All Purpose Flour!

Mindy's Famous Gluten Free Cinnamon Rolls Recipe is an old family favorite, converted to gluten free just by using my gfJules Gluten Free All Purpose Flour!

 

Mindy's Famous Gluten Free Cinnamon Rolls Recipe

Mindy's Famous Gluten Free Cinnamon Rolls Recipe

Family Favorite Gluten Free Cinnamon Rolls

Gluten Free Easy Cinnamon Rolls

Share:

IN 2023 FOR THE 7TH TIME!

Featured In

gfJules Award Winning Products

Leave a Comment

The maximum upload file size: 8 MB. You can upload: image. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

    • Hi Deanna – no need to bake them covered, but you could. When I baked them in the casserole dish they stayed nice and soft; on the parchment, the edges did get more crunchy, so foil could have helped that, or turning a casserole upside-down and covering them on the parchment-lined tray could work, too. Enjoy the recipe!
      ~jules

      Reply
    • Hi Rachel, as with other yeast doughs, you can certainly make ahead, cover and refrigerate to bake the next day. I find it works best when doing this if you remove to warm to room temperature then rise then bake. Make sure the buns are covered well so they don’t dry out. Happy baking!
      ~jules

      Reply
    • Hi Pam, I haven’t tried this recipe with my bread mix yet. Not sure the adjustments necessary, I’ll have to give that some thought. The recipe is written for my gfJules Gluten Free All Purpose Flour. Do you have that on hand?
      ~jules

      Reply
    • Hi Pam, you certainly can, but they will not turn out the same. My bread flour has other whole grains in it so the dough will look more like whole grain rolls and won’t be quite as soft and white. I hope that answers your question!
      ~jules

      Reply
  1. 3 Tablespoons of Yeast – that seems like a lot for the amount of flour. I’m going to try it but it seems like a lot. According to my calculations that would be 4 packets of yeast.

    Reply
    • Hi Cindy, I halved the recipe (therefore using 1 1/2 Tbs. yeast) and it is a lot but turns out well. I think you could use less yeast and still have them turn out deliciously, but note that there are over 5 cups of flour, so you need enough yeast to work on that much dough. Enjoy the recipe!
      ~jules

      Reply
      • They turned out great. I may try just to half the recipe for Christmas as I am the only one Gluten Free and make regular cinnamon rolls for everyone else.

        Reply
      • I’m confused. In your recipe, it states 3 tablespoons yeast for 5 1/2 cups flour OR 1 1/2 tablespoons yeast for 2 3/4 cups flour. In your reply, you mention using 1 1/2 tbsp yeast for over 5 cups flour.

        I was also wondering about the amount of yeast for amount of flour called for. Wouldn’t there be a “metallic” taste because of too much yeast? Can’t wait to try these.

        Reply
        • Hi Khandi, there doesn’t seem to be any odd or metallic taste with the amount of yeast called for in the recipe, so I wouldn’t worry about that; usually such flavor comes from baking soda, not yeast.
          ~jules

          Reply
          • It’s 3 Tbs. yeast if you’re making the full recipe; 1 packet if you’re halving the recipe. Hope that helps for next time!
            ~jules

  2. Do you think there is anyway to sub the eggs? I am allergic to them and would love more than anything to make these cinnamon rolls!

    Reply
    • Wow! Wow! Wow! This cinnamon roll recipe is AMAZING!! I’m late to the game, just now discovering gfJules flours. My all purpose flour arrived and I decided to try these cinnamon rolls first, as a special treat. Delicious – and mine turned out just like the picture shown! Each roll is a generous size, they do not have that bad gf taste, and the house smells amazing now! My teenage son walked in the door shortly after I put the frosting on the warm rolls, and he has been devouring them since! My son and husband won’t normally touch my gf foods, but so far they (surprisingly) haven’t even asked me if these are gluten free. All that cinnamon and sugar and the frosting pooling all down them and on the bottom of the pan, the look, the smell – they can’t resist. We have all gone to heaven here!! Lol!! Thank you so very much Mindy for sharing your amazing recipe and thank you Jules for posing it and for making this amazing flour!! I look forward to more gf baking, including possibly playing with the rolls and making orange rolls (using orange zest, sugar, butter in rolls and orange juice and orange zest in frosting) or caramel frosted cinnamon rolls sometime.

      Mndy’s instructions of letting the dough sit 10 min before rolling, really helps a lot with the dough not being sticky to roll it out. Dump it on a floured surface, spread it a bit and let it rest 10 min. Also Mindy’s instruction to bake on parchment paper is great, this also helps to catch
      the butter and cinnamon that oozes out slightly and all that wonderful frosting that drips down the rolls and collects on the bottom for scooping back up when eating one.

      If I could give this recipe more than 5 stars I would!!!

      Reply
  3. I made these today and they were amazing! I cannot believe I have been so afraid to try! After having to go gluten free I have made several failed attempts with other brands of flours. GF Jules has been such a blessing!!!! These were so good! Thank you!

    Reply
    • I’m thrilled that you dove in and made these, Koren! Sounds like they were a hit with the whole family!!!! YAY for gluten-free victory!
      ~jules

      Reply
  4. I have a question. Looking at the cinnamon buns, which I can’t wait to try. What would be the difference is using the all purpose flour or the whole grain bread flour?

    Plus, Jules, I sent you a personal letter requesting that you look at a recipe (enclosed) I received for onion bread and asked how to de-gluten it. I sent the letter to your business address and have never heard back from you. could you look into that, please? thanks

    Reply
    • Hi Marti,
      The “bread flour” is actually a mix to make bread, so it contains more than just flour. I would suggest just using my gfJules All Purpose Flour here so you don’t have to worry about taking out or putting in ingredients that differ from the recipe as written. I’m betting you’ll love this recipe – let me know how it goes!
      About the letter, I did receive it and the recipe and I responded on January 28 to your email address (I responded to the address from which you wrote to me). Maybe check your spam folder or I’m happy to resend to a different email – just let me know! I was wondering why I never heard back from you! 🙂
      ~jules

      Reply
      • Jules, I’ve had trouble with my yahoo if that’s where you sent it. I had to cut yahoo out of computer. Could you please change (I’ve tried) the same address but to gmail.com and I bet we can finally connect.
        I have another source for your flour I think. interested? It’s a Good Samaritan assisted living restaurant in the center of our “Village” .
        I’ll be watching.
        BTW the cinnamon buns were so good. I wanted to test making them before the grands and their parents come to visit next month.

        Reply
        • Hi Marti, I actually had sent it to the gmail (I just responded to the email from which you sent yours), but I resent my response just now. I hope you get it!
          Regarding the restaurant near you, please do inquire as to whether they’d like information on my flour — we’re happy to send it to them! How wonderful it would be for those at the assisted living center there to be able to have delicious gluten free options at the restaurant, as long as they can keep cross-contact at bay.
          And that’s WONDERFUl to hear that that the cinnamon buns were so delicious! Good you got your taste test done for quality control’s sake! 😉
          All the best, Marti!
          ~jules

          Reply
  5. These cinnamon rolls are the bomb! I tried another recipe and it was a total flop so I searched and found this one that was obviously much more compatible with my beloved GF Jules flour! Will definitely make these again!

    Reply
    • YAY! So glad you made and loved this recipe, Catrina! There’s not much that could beat an amazing cinnamon roll! 🙂
      ~jules

      Reply
  6. Am looking to make Mindy’s Cinnamon Rolls and have never worked with yeast in a recipe. Do I put it dry in the recipe or do I soak it in water first? Thank you.

    Reply
    • Hi Bonnie – great question! In gluten free recipes, it’s generally not necessary to proof the yeast by adding it to water first, but some recipes will still specify it. If not specified, just add the yest in after all the other ingredients have been mixed together, then mix the dough well enough to integrate the granules throughout. Enjoy the recipe!
      ~jules

      Reply
  7. Yeast free version*** i was out of yeast so subbed 1/4 tsp baking soda and 1 tbsp lemon juice per cup of flour.. (so for this recipe it was 1 1/4 tsp baking soda and 5 1/2tbls lemon juice.. these turned out incredibly light and fluffy…the extra liquid did not affect the recipe.. amazing recipe! !

    Reply
    • Fantastic to hear, Hailey! Thanks so much for taking time to write out your yeast-free version and I’m thrilled that it worked so well!
      ~jules

      Reply
  8. How many cups per pound are your flours? I would like to try making the cinnamon rolls, but do not want to buy more than I need, just in case I don’t like it.
    Thanks!

    Reply
    • Hi Susanna, while I know you’re going to love my flour :), I’m happy to tell you the weights. One cup of flour equals 135grams. A 1.5lb box of my flour has approximately 5 cups in it; the 4.5lb box of flour has 3 separate packets of 1.5lbs so you only have to open one at a time. I hope that helps – can’t wait to hear what you think of my flour!
      ~jules

      Reply
  9. This recipe is amazing! Tastes like the real deal and something I would be proud to share with gluten free and gluten eaters a like. The dough is sticky so I put the dough on parchment paper sprayed with cooking spray then sprayed the top of the dough with a little cooking to roll it out… worked great and was easy to do.

    Reply
    • Fantastic, Gina! So glad you loved the recipe. And thanks so much for sharing how you handled the sticky dough – great suggestions! The best recipes are truly the ones we would be happy to share with gluten and gf eaters, alike. Thrilled you have another winner to add to your recipe box!
      ~jules

      Reply
  10. Thank you for all your recipes! Our dairy free, gluten free, soy free family loves all the things I can finally start making for them. I now can’t have corn, and your flour mixture contains exactly that, so while I can make treats for my family I can no longer eat them. Do you have a flour recipe that is like yours that doesn’t have corn in it? You can email it to me if you’d like. Thank You!

    Reply
    • Hi Kristine, I’m so happy that you’ve been able to make your family favorites again using my flour! But that’s too bad about the corn issue now. Have a look at this article I wrote on gluten-free flours – at the end there is a formula with proportions you can follow to make your own corn-free blend. I also recommend Better Batter flour as a ready-made corn-free alternative.
      Wishing you and your family the tastiest of holidays!
      ~jules

      Reply
    • Hi Beth, we are dairy-free as well, and I always do the lemon juice or white vinegar trick. To make one cup of buttermilk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill to the 1 cup mark with your non-dairy milk of choice. Let stand to curdle for about five minutes. I don’t recommend rice milk for this, but another non-dairy milk with some fat should work well here.
      Enjoy!
      ~jules

      Reply
        • Fantastic, Beth!!! So glad to hear you loved the croissants!
          As for this recipe, it’s a reader recipe and I haven’t had time to make it myself yet (it’s on my VERY long to-do list!) but everyone who has made it and reported back says it’s wonderful, so I would go with the proportions as written. Let me know how it turns out!
          ~jules

          Reply
          • Jules, was wondering about your crescent rolls, years ago before being gluten free, I would use the crescent rolls for a crust for the vegetable pizza, can this be used for that and any suggestions? Thank you for the great recipes!

          • Hi Ellen, have you tried my pizza mix or homemade pizza recipes? They make the hands-down BEST gluten-free pizzas around! If you are looking for crescent roll dough for a particular recipe like pizza though, why don’t you try my crescent rolls dough? I think the cinnamon roll dough would be too sweet. Let me know what you end up making – I’d love to know how it turns out!
            ~jules

    • Hi Dee – I can’t wait to make them either! I haven’t tried her recipe yet myself, but because she indicates to cover the rolls with parchment, I’m guessing she sets them aside to rise and then bakes them. For clarity sake (and because this is what I would do) I added in a note about rising. Let me know how the recipe turns out for you!
      ~jules

      Reply
  11. Hi Jules, Will substituting the buttermilk for something non-dairy (Soy, curdled with ACV / lemon juice) affect the rise? Making for a more dense roll? Thanks for your time!

    Reply
    • Hi Jen, I always make that non-dairy substitution in recipes calling for buttermilk, and I’ve never had a problem with rise caused by the switch. I’d say you’re safe to do it in this recipe, as well. Let me know how it goes!
      ~jules

      Reply
      • I try to stay away from soy, so I was thinking about trying it with almond milk, cashew milk, or maybe coconut milk. What should I do to make one of those a substitution. (I am still fairly new to GF baking and am just now starting to try recipes without milk.) I am SO incredibly grateful to you for making such an amazing flour! It has made learning to bake GF painless. 🙂

        Reply
  12. My grand daughter loved the buns and so did her dad. I had trouble rolling them up. They were very sticky, so I put some flour on my fingers to roll them. Can you tell me what I might have done wrong thank you Betty

    Reply
    • I’m so happy to hear your family loved these rolls!!! It sounds like you did the right thing to flour your hands to help with the stickiness. I have a tool called a bench scraper that’s like a large flat metal spatula – it helps me when I’m rolling doughs that are non-compliant! You could try using a spatula next time as another option. Thanks so much for taking the time to let me know your family enjoyed this recipe, and thanks for taking the time to make it for them!!
      ~jules

      Reply
Skip to Recipe