Small Batch No-Yeast Cinnamon Rolls
Gluten-free
I went through a phase when I was 14 when the only thing that I wanted to eat on the weekend was cinnamon rolls. Not just any cinnamon rolls, the ones that came in a blue tube that you needed to pop open with a spoon. I could eat the whole package. I do not know why my parents let me do that, but I think that they were happy not to have to make breakfast on the weekends. Weirdly enough, it was also my introduction to baking (albeit a very weird version of it). It was just my favorite weekend activity.
Is there a better scent than then smell of baking cinnamon rolls? It is an intoxicating aroma. That being said, there is one thing about making cinnamon rolls that I do not enjoy: yeast.
Anything yeasted is not my favorite thing to make. It can be extremely temperamental and very easy to mess up. I think that working with yeasted dough is one of those skills that you need to build over a long period of time. I am not exactly a patient person, especially when it comes to cinnamon rolls.
Ok, so about these rolls. They are not going to be the exact same texture as yeasted cinnamon rolls. They are a bit more fluffy, less chewy but equally delicious. There are certainly delicious though. So, as usual, let’s go through the ingredients.
Gluten-Free Measure-for-Measure Flour
While I love to make my own gluten-free flour mixtures, there are times when the store-bought measure-for-measure mixes do a better job. In this instance, I used Cup4Cup flour blend because it has milk powder added to it, which helps to give these rolls the slight chew that we all want in cinnamon rolls.
You can certainly use Bob’s Red Mill Gluten-free Measure-for-Measure flour blend and add milk powder. Or you can go without the milk powder. If you are not sensitive to gluten, then use all purpose flour.
Whole Milk Yogurt
Yogurt is the magic ingredient in these rolls. First of all, only full-fat yogurt will do here. Since the majority of the fat in these rolls is coming from the yogurt, you need to go all in on full-fat. Not to mention, the fat in the yogurt helps to make these rolls super tender. The other key trait of yogurt is acid. That tangy taste is the lactic acid (what lactose turns into during fermentation). This natural acidity helps to give tenderness to the crumb, but, more importantly, activates the baking soda to leaven the dough.
Maple Syrup
Cinnamon rolls are sweet. Those ones from the blue tube are sickeningly sweet (though at 14 they were perfectly sweet) and I wanted to make sure that these rolls were just the right amount of sweetness.
Maple syrup is the perfect sweetener to add to the icing because it provides a deep flavor and packs in more sweetness without adding a lot of it. For this icing, I used Runamok’s Cinnamon and Vanilla infused maple syrup (which was gifted to me) and it is the perfect choice. The subtle cinnamon flavor enhance the flavor in the filling and the vanilla gives a nice floral flavor that evens out the tangy flavor of the yogurt icing.
For maple syrup, always go for dark amber, robust flavor. It is more expensive, but it is worth it. If you do not have maple syrup, honey, date syrup or agave would also work.
Arrowroot Starch
I remember when I ran out of powdered sugar a couple of years ago and decided to look up what powdered sugar was exactly: corn starch and sugar. So, obviously, I decided to make my own. When I tried making a few different versions, Arrowroot starch was the best for keeping the cane sugar from caking together (forming one giant mass of sugar) and worked just like store-bought powdered sugar.
For the icing in this recipe, I went back to my old friend arrowroot starch. Yogurt and maple syrup combined to make a very running icing, so by adding arrowroot, its make the icing more viscous so it clings to the rolls and give you that pretty baby cinnamon roll.
If you do not have arrowroot starch, tapioca flour or corn starch are great substitutes.
One last thing, a food scale is going to give you the best results. Everyone measures cups (volume measurements) differently, which means the resulting baked good will not be exactly as the recipe is written. Baking is chemistry, so the more exact, the better. I promise a food scale will be your new best friend.
RECIPE
Dough
193g (1.25 cups) Gluten-free measure-for-measure flour (I used Cup4Cup)
22g (2tbsp) cane sugar
2 big pinches salt (about 3/4 tsp)
1/2 tsp baking soda
200g yogurt (1 single serve cup) whole milk yogurt
1 large egg
24g (2 tbsp) olive oil
Filling
28g (2 tbsp) butter, melted
65g (4 tbsp) light brown sugar
1 tsp cinnamon
Icing
50g (about 1/4 cup) whole milk greek yogurt
11g (1 tbsp) maple syrup
8g (1 tbsp) arrowroot starch
Pinch of salt
Let’s start with the dough. I do this the night before I want my bake the rolls.
In a large bowl, combine the dry ingredients, making sure to get out any lumps in the flour. Set aside. In a large measuring cup (you know, the pyrex ones) set over your food scale, measure out the yogurt and oil and then add the egg.
Whisk together until smooth. It will look a little bit like a custard or pastry cream.
Add the wet to the dry; mix together until the dry ingredients are fully absorbed and not specks of flour are left. This will be a sticky dough, but that’s ok. This is when it is ok to be sticky.
Cover the dough and put in the fridge to chill. Do not skip this step. It gives the flour a chance to absorb moisture and makes it easier to work.
Now, let’s roll the rolls, fill em and bake em!
Preheat your oven to 425F and liberally grease a loaf pan with coconut oil (coconut oil can take high heat which will ensure things will come out easily).
In a small bowl, melt the 2 tbsp of butter in a microwave (go slow so you don’t explode the butter). Once melted, mix in the brown sugar and cinnamon. It will be a thick paste. Set aside.
Take the dough out of the fridge, lay on sheet of plastic wrap on your counter and lightly flour it.
The plastic will keep your counter clean and make it easier to roll the dough up. Flour your hands and transfer the dough to the prepared sheet. Rub a little extra flour on top on the dough before covering with another sheet of plastic.
Roll the dough into a rectangular shape; it does not need to be perfect. The dough should be about 1/4 inch thick.
Spread the cinnamon-sugar paste over the dough. It is a thick paste so it will take some effort to spread, but be patient, it is worth it.
Looking down at your rectangle of dough, make sure a long side is closest to you. Start with that long side. Use the plastic wrap under the dough to start rolling the dough. I like to make it a pretty tight roll.
Once rolled into a cylinder of yumminess, pinch the seam to seal everything up. Use a super sharp knife to trim the ends (the tapered bits that might be a little wonky). Then slice same-size rolls from the cylinder. I got 5 rolls from this rolls.
Nestle the rolls, cut side up into the loaf pan. You want them to touch and sort of squish in there.
Bake for 5 minutes at 425F and then reduce the temperature to 375F and bake for 10-12 minutes. You want the tops to be golden brown.
Let the rolls cool for 10 minutes. Place parchment over the loaf pan, flip the pan over to remove the rolls (use a tea towel to protect your hands!)
Now let’s ice ice baby.
Whisk together the yogurt, maple syrup, arrowroot and salt until the mixture is smooth. Pour over the cinnamon rolls and now, you are ready to eat.
I adore these warm, the same day they are baked. If you have any left over, put them in an airtight container and, when you want one, place it in a low over (250F) for 5 minutes.