I asked my husband what kind of treat he wanted for Father’s day. This was of course on Father’s Day and I had not prepared anything for him, having a newborn really takes all my brain power. His response was cookies or cinnamon rolls. I chose the more difficult of the two tasks, cinnamon rolls.

I had been wanting to make him cinnamon rolls since we discovered his gluten intolerance.  We have many family traditions that involve eating cinnamon rolls and he can no longer eat those gluten filled rolls.  I began my search of gluten free cinnamon roll recipes, there are actually quite a few out there, each with its own unique touch and what different people say make it better than others.  After careful consideration of the many recipes I found, the gluten filled recipe I know, the ingredients I had readily on hand and the basic process, I came up with this recipe.

They turned out great! Both Daddy and Savannah approved, as they lasted less than two days.  This will definitely be a keeper at our house for when we need a treat.

Mary Catherine

Rolls:

2 cups ATK Flour Blend

1/4 tsp baking soda

2 tsp xanthan gum

2 tsp baking powder

1/2 tsp salt

1 tbls active dry yeast

1/4 cup sugar

1/3 cup dry milk

2 tbls melted butter

2/3 cup warm water

1/4 cup oil

1 egg

Directions:

1. Mix all dry ingredients (ATK Flour, baking soda, xanthan gum, baking powder, salt, yeast, sugar, and dry milk).

2. Pour in warm water, melted butter, oil, and egg. Mix until combined. Let sit and rise for 1 hour.

3. Roll out between two sheets of parchment paper, spread softened butter then brown sugar then sprinkle with cinnamon.

4.  Using the parchment paper to help start at one edge and roll the dough.  Make sure to seal the far edge, the dough is soft enough just a little pressure will seal it.  You will have what looks like a loaf.

5.  Using a serrated knife slice the “loaf” into 12 equal sized slices, place them on a cookie sheet and bake at 350 degrees for 12 min