While home for the holidays this year, I spent some time brainstorming gluten free breakfast ideas for Christmas morning.
Since finding out my brother was gluten intolerant over 3 years ago, our entire Christmas dinner has shifted to gluten-free. While we’ve now perfected the dinner menu, we still hadn’t come up with the perfect gluten-free breakfast to start off Christmas day… that was until this year.
This year I made Gluten Free Maple Bacon Pancakes, and they were awesome! That being said, I still had some other ideas that I brainstormed before the holiday that I couldn’t just let slip under the rug, this recipe for Gluten Free Cinnamon Rolls being one of them.
While the gluten in traditional cinnamon rolls makes them more light and fluffy than their gluten-free counterpart, this recipe still gives you the soft, chewy, sweet, buttery goodness of a cinnamon roll without the gluten!
I used my go-to gluten free flour, Premium Gold, which is a 1-to-1 substitute for traditional white flour and tastes delicious!
This recipe is not only super tasty, but it’s super easy to make, about 20 minutes of prep, 20 minutes in the oven and the cinnamon-y sugar-y goodness is all yours!
- 3 cups Premium Gold Gluten Free Flour
- 4 ½ tsp baking powder
- ¾ tsp salt
- 3 tbsp butter (melted)
- ¾ cup granulated sugar (divided)
- 1 ½ cups milk (divided)
- 1 egg
- ¼ cup butter (softened)
- 2 tsp ground cinnamon
- 1 cup powdered sugar
Preheat the oven to 425°.
In a large bowl, combine the gluten free flour, baking powder, salt and 3 tbsp melted butter. Add the ¼ cup sugar, 1 ¼ cup milk and 1 egg.
Combine until a dough forms. Place the dough on a surface sprinkled with gluten free flour.
Roll the dough out into a rectangle.
Spread the butter onto the dough.
Combine the remaining sugar and cinnamon in a small bowl and sprinkle evenly across the dough. Roll the dough up.
Slice the dough every ½ inch.
Place the rolls in a cake pan or pie plate sprayed with cooking spray.
Bake 20-25 minutes.
While the cinnamon rolls are baking, whisk the remaining ¼ cup milk and 1 cup powdered sugar in a small bowl.
Drizzle the icing over the cinnamon rolls and serve.
Now I have a new breakfast recipe for next Christmas 😉
Today’s post was sponsored by Premium Gold. Thanks for supporting all of the delicious WhitneyBond.com partners like Premium Gold!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.