Cinnamons Roll Double Recipe

Cinnamon Rolls Double Recipe | The Gluten-Free Homemaker

The batch of cinnamon rolls I made the other day was just a teaser for us. Son #3 practically begged me to make some more today. After I did, he said I spoil them too much! This time I made a double batch with the sorghum flour just like last time, except I remembered to add the oil. It made a BIG difference. They were much softer and as good as the original recipe. I will be making this new recipe for Christmas!

Cinnamon Roll Double Recipe
  • ¼ cup butter
  • ½ cup sugar
  • 1⅓ cup milk, warm
  • 2 eggs
  • ½ cup oil
  • 2 teaspoon vanilla
  • 1 Tablespoon instant (bread machine) yeast
  • 1 cup sorghum flour
  • 2 cups corn starch
  • ½ teaspoon baking soda
  • 4 teaspoons xanthan gum
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1⅓ - 2 cups brown sugar
  • 2½ teaspoons cinnamon
  • ⅔ cup chopped nuts (optional)
  • 1¼ cups powdered sugar
  • 2 teaspoon vanilla
  • milk
  1. Using a mixer, combine the butter and sugar. Mix well. Add all but ¼ cup of the milk, the egg, oil, and vanilla.
  2. Combine the dry ingredients and add to the wet mixture. (If you don't use instant yeast, you should add it to the milk.) Beat on high until well mixed with no lumps. The dough will be soft. Add remaining milk if dough is dry.
  3. Lay out a pastry mat or piece of plastic wrap and sprinkle it with sugar. Lay half of the dough on top and cover it with another piece of plastic wrap. Use a rolling pin to roll the dough into a 13½ inch square. Lift the top piece of plastic wrap often and reposition if necessary. You can spray the wrap with cooking spray if the dough is sticking.
  4. Combine the filling ingredients. Remove the top layer of plastic wrap. Spread half the filling on the dough leaving a margin at one side. As you roll the dough, the filling with get shifted. The margin keeps it from being pushed all the way out at the end.
  5. Roll the dough by lifting up the plastic wrap. Once you get the roll started, it will roll on its own. Once rolled, smooth out the edge. If you want nice clean end pieces, cut a little off each end. I leave them as is.
  6. Cut the roll into 8 slices. I cut the roll in half, then cut each half in half, then cut the quarters in half. Use a sharp knife. I find it helps to spray it with cooking spray.
  7. Place the rolls in a glass pie dish, using a second pie dish for the next roll, or put all of them in a 9 x 13 pan (and bake a few minutes longer).
  8. Repeat rolling instructions for second half of the dough and bake the rolls at 375 degrees for 20 minutes.
  9. Combine the glaze ingredients. Add milk a teaspoon at a time until the glaze is the right consistency. You can adjust the amount of glaze to your taste. Drizzle the glaze over the warm rolls and serve.


If you haven’t tried this recipe yet, what are you waiting for?

This post may contain affiliate links. See my disclosure policy for more information.


  1. Cinnamon Roll Recipe says

    Try using real Cinnamon in your recipe and reduce on the sugar.

    The Cinnamon that we buy in the US is actually Cassia. Cassia has a substance called coumarin which could be toxic.

    Please click the below link to read more

  2. to-obey-is-better says

    Tried them and loved them!

    These were so much easier to make than my other recipe! They were much moister as well.

    Again, I had to substitute white flour for the sorghum, but they were great!

  3. DMarie says

    Just tried these and my daughter and I thought we were in heaven!!! My daughter said, "No way, these can't be gluten free!" They were very easy to make as well. I was worried about the rolling part because GF doughs are so much softer – but I just lifted the plastic wrap up to start it and it practically rolled itself!

    My one daughter is casein free, so I used unsweetened coconut milk. I used Earth Balance Buttery sticks in place of the butter. Last thing I changed is I used 1/2 cup tapioca starch and 1/2 cup potatoe starch for the 1 cup of corn starch (I am sensitive, try to avoid corn as much as possible).

    Thanks for another wonderful recipe!

  4. Anonymous says

    They were delicious! We had this morning to see if we'd like them for Christmas. We will now have a new tradition for Christmas morning! Happy Holidays to you!!

  5. Anonymous says

    Hi… another yeast question…. So if they dont need the rise from the yeast why are we using it? Im still trying to learn about all the flours… this is soooo confusing. How do you know what flours to add together. Ive never baked with anything other than regular unbleached flour.

  6. Linda says

    The yeast does help them rise some, and it also adds flavor. I know there is a lot to learn, and I don't know it all. Sometimes I just use ingredients because they work. A lot of times I am starting with another recipes, then making lots of changes, but certain things stay just because they were there to begin with. As for flours, you need starches to help lighten it up. Using only rice flour would be way too heavy. So usually you want at least one starch and one grain flour. Combining different flours and starches seems to work best. :)

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: