Gluten-Free Cinnamon Rolls with Buckwheat Flour
Total Time
2 hours
Prep Time
1 hour 15 minutes
Cook Time
30 minutes
Rating
4.5 out of 5 stars
(120)
Ingredients
12 rolls
- 2 cups buckwheat flour
- 1 cup gluten-free all-purpose flour
- 1/4 cup sugar
- 1 packet instant yeast
- 1/2 teaspoon salt
- 1 cup warm milk (or plant-based alternative)
- 2 tablespoons melted butter (or vegan alternative)
- 1 egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
- Additional butter for spreading
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Preparation
Step 1
In a large mixing bowl, whisk together buckwheat flour, gluten-free all-purpose flour, sugar, instant yeast, and salt.
Step 2
In a separate bowl, combine warm milk, melted butter, egg, and vanilla extract. Mix well.
Step 3
Gradually add the wet ingredients to the dry ingredients, stirring until a sticky dough forms.
Step 4
Knead the dough on a floured surface for about 5-7 minutes until smooth.
Step 5
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Step 6
Roll out the dough into a rectangle about 1/4 inch thick.
Step 7
Spread additional butter over the dough, then sprinkle with ground cinnamon and brown sugar evenly.
Step 8
Roll the dough tightly into a log, then slice into 1-inch pieces.
Step 9
Place the rolls in a greased baking dish, cover, and let rise for another 30 minutes.
Step 10
Preheat the oven to 350°F (175°C).
Step 11
Bake the rolls for 25-30 minutes or until golden brown.
Step 12
Allow to cool slightly before serving.
Step 13
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Chef's notes
For a vegan option, replace egg with a flax egg and use plant-based milk and butter.
These cinnamon rolls can be stored in an airtight container for up to 3 days.
For an extra touch, drizzle with a simple glaze made from powdered sugar and milk.
