Best Gluten Free Rolls Recipes

GLUTEN FREE GARLIC DILL DINNER ROLLS

Steps:

• Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
• Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
• Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
• Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
• Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

HOMEMADE GLUTEN-FREE CINNAMON ROLLS

Steps:

• Combine sugar and yeast for dough in a small bowl. Mix 1 3/4 cups flour, baking powder, xanthan gum, baking soda, and salt together in a second bowl.
• Place milk and butter in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into the yeast mixture and set aside to proof, about 5 minutes.
• Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a moment and then slowly add in the flour mixture. Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes.
• Cover a work surface with a sheet of good quality plastic wrap and a light layer of flour. Place dough in the center and cover with a little more flour and another sheet of plastic wrap. Roll out to a 10x13-inch rectangle; remove top layer of plastic wrap.
• Combine brown sugar and cinnamon for filling in a small bowl. Spread melted butter over the entire dough rectangle and sprinkle brown sugar mixture evenly over top.
• Start at a long edge and roll the dough, using the plastic wrap to help lift and roll as you go. Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife. Place rolls in a greased baking pan, cover with plastic wrap, and place in a warm spot to rise for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes.
• While rolls are baking, beat butter and cream cheese for frosting in a mixing bowl until smooth. Add powdered sugar; mix until smooth. Mix in lemon juice, vanilla extract, and salt.
• Remove cinnamon rolls from the oven and immediately drizzle frosting over top.

GLUTEN-FREE BUTTERMILK CINNAMON ROLLS

Steps:

• Prepare dough: Whisk 2 1/2 cups rice flour, potato starch, sugar, eggs, baking powder, xanthan gum, baking soda, and salt together in a large mixing bowl. Cut in shortening until no lumps remain. Gradually pour in buttermilk and mix until incorporated; add more rice flour if dough feels too goopy. Knead with floured hands until dough is a good, solid consistency, then place in the refrigerator to cool for about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Remove dough from the refrigerator and divide in half. Roll each piece on a floured surface into a 9x12-inch rectangle.
• Mix brown sugar and cinnamon for filling together in a bowl. Spread 1/2 of the butter over each dough rectangle. Sprinkle with cinnamon-sugar mixture, then spread nuts evenly over top. Starting at the long edges, roll each rectangle into a log, then cut each into 12 slices with a very sharp knife or dental floss. Place rolls in the prepared baking pan.
• Bake in the preheated oven for 45 minutes.
• Meanwhile, prepare frosting: Mix confectioners' sugar, cream cheese, butter, and vanilla together. Gradually mix in milk until frosting reaches a spreading consistency.
• Remove cinnamon rolls from the oven and spread frosting over while still warm.

EASY GLUTEN-FREE CINNAMON ROLLS

Steps:

• Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes.
• Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough.
• Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf.
• Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart.
• Mix confectioners' sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.

GLUTEN FREE POTATO BREAD ROLLS

Steps:

• Combine warm water, yeast and half the sugar. Allow to stand for 10 minutes.
• Add oil and potatoes to yeast mixture.
• Stir in 1 cup potato flour along with salt.
• Add 2 beaten eggs.
• Beat 1 minute with wooden spoon.
• Stand in warm place until mixture forms a sponge. It willrise and look foamy.
• Add rest of flour to make a firm dough.
• Stand in warm place until doubled in bulk.
• Using extra potato flour, shape dough into rolls. Place on lightly oiled oven trays.
• Cover with plastic wrap.
• Stand in warm place and let rise.
• Uncover and glaze with beaten egg (whole egg).
• Bake at 190 deg C for 10-12 minutes.

GLUTEN-FREE FLUFFY DINNER ROLLS

Steps:

• Grease a 9-in. round baking pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be sticky.), Drop batter by 1/3-cupfuls into prepared pan. Smooth the tops with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan and rolls are touching, about 25 minutes. Preheat oven to 375°., Bake until golden brown, 20-25 minutes. Cool in pan on a wire rack.

GLUTEN-FREE CINNAMON ROLLS

Steps:

• Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray (without flour). In small bowl, mix brown sugar and cinnamon; set aside.
• In large bowl, stir Bisquick™ mix, granulated sugar, milk and egg until dough forms.
• Place dough on surface sprinkled with additional Bisquick™ mix; knead 5 times. Roll dough into 16x12- inch rectangle. Brush with 2 tablespoons of the melted butter; sprinkle evenly with brown sugar mixture. Starting at short side, roll up tightly; pinch edge of dough to seal well. Cut into 1 1/2-inch slices. In pan, place slices, cut sides down. Brush with remaining 2 tablespoons melted butter.
• Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
• In small bowl, mix powdered sugar and whipping cream until smooth. Spread glaze over rolls. Serve warm.

GLUTEN FREE MACADAMIA NUT CINNAMON ROLLS MADE WITH GF BISQUICK M

Steps:

• Butter a 9X13 baking pan and preheat the oven to 375.
• In a large bowl, mix the bisquick mix with the milk, sugar, salt, eggs, and ½ of the melted butter. The dough should be a bit moist, but able to be handled with dusted hands.
• Dust your work surface with bisquick (I also added some corn starch for the dusting) and place the dough in the center. Knead 2 or three times, dust the top of the dough.
• roll out (rectangles are good, but circles work too, GF dough is harder to work with!) brush the remaining melted butter on the flattened dough and sprinkle the filling ingredients evenly all over it. (You can pre mix the filling ingredients, or just add them evenly on top, either works fine.).
• CAREFULLY roll your dough into a spiral, pinching the end into itself to hold it together. Cut the dough with a large kitchen knife, and set rolls into your buttered dish. Bake for 22 minutes.
• For the frosting, mix the two cups of powdered sugar with the other ingredients (I mix them in a measuring cup to drizzle on top of the rolls when they're ready.
• Allow the rolls to cool for about 10 min, then serve drizzled with frosting, YUM!

CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)

Steps:

• Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
• Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
• Add egg and combine thoroughly.
• Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
• Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
• Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
• Preheat oven to 400°F.
• Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
• Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
• Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
• Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
• Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
• At this point you can either bake them or allow them to rise a bit longer.
• Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
• While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!

GLUTEN-FREE CINNAMON ROLLS

Steps:

• Preheat oven to 375 degrees.
• Mix shortening in the flour with stand up mixer with paddle shape attachment (you can also use a standard mixer). Mix until fully combined together. Add 1 cup of milk and mix until all ingredients are moist. Turn dough out onto floured surface and knead lightly or use dough hook attachment and knead lightly.
• Roll dough out until about 1/3-inch thick and then spread the softened butter on the dough; leave a 1/3 inch border around sides. Combine both of the sugars and cinnamon and mix well. Sprinkle over the butter mixture and massage it into the butter well. Start rolling the dough tightly and press the edges and ends together. Cut into 1-inch slices and place cut side down on a greased cookie sheet. Bake for 20 minutes. Drizzle glaze over hot cinnamon rolls and enjoy!

GLUTEN-FREE YEAST-FREE GARLIC FOCACCIA ROLLS

Steps:

• In a bowl, combine flour, baking powder, baking soda, salt, Italian seasoning, Foccacia spices, and oregano.
• Add water and garlic, mix well.
• Spoon batter into a prepared roll pan.
• Sprinkle garlic salt and garlic & herb spice blend over the rolls.
• Bake in a preheated 350* F oven for 20 minutes.
• Quickly remove the rolls, brush with egg whites, and place back in oven.
• Bake for an additional 5 minutes or until golden brown.
• Let cool on a wire rack before serving.
• Enjoy!

BLUE RIBBON ORANGE SCENTED GLUTEN-FREE CINNAMON ROLLS

Steps:

• Topping: Over low heat, in a small saucepan, heat 4 T butter, 1/2 cup brown sugar, 2 aT corn syrup, stirring until sugar dissolves. ac 1 t orange extract, 2 T whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9 in round cake pan. Filling: Combine all filling ingredients. Set aside until the dough has been rolled into a rectangle. Dough: Mix all dry ingredients until combined. Set aside. Put water and butter in microwave just until butter is melted. Stir. Add milk, stir. Add other wet ingredients and whisk to combine. With stand mixer running (using the paddle attachment), pour wet ingredients into dry ingredients. Scrape down the bowl if necessary. Mix on medium speed for 3 minutes. Lay plastic wrap on a slightly damp counter top. Sprinkle 2 T sugar on the wrap. Lay ball of dough on top. Gently lay another piece of plastic wrap over the dough. Pat the dough down. Roll the dough out (with the plastic wrap on top) to a square approximately 8 in x 16 in. Remove top plastic wrap. Spread filling evenly across dough's surface. Leave 1 1/2 in along one long end without any filling. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it. Cut into 8 pieces, about 1 1/2 in wide. (unflavored floss does a great job) Place rolls in prepared pan, with cut side up. Gently pat rolls down to about 1 1/2 in high. Allow the rolls to rise in a warm, draft free place for about 30 minutes, or until nearly double in size. (oven on warm works well) Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown. Allow to cool for about 5 minutes before inverting on a serving tray, and letting the syrup run down over the rolls. ENJOY!!!

QUICK GLUTEN FREE CINNAMON ROLLS

Steps:

• Preheat oven to 200 ° Celsius.
• Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
• Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
• Cream together butter, honey and cinnamon.
• Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
• Sprinkle with chopped pine nuts.
• Carefully roll the dough into a log.
• Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
• If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
• Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
• Brush the top of the rolls with milk.
• Bake for about 10 minutes or until they're done.
• Enjoy!

GLUTEN-FREE CHEESY CIABATTA ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk eggs and salt together in a large bowl with a fork. Stir in mozzarella cheese. Sift tapioca flour and baking powder together over cheese mixture; mix well until cheese softens into the eggs and flour. Add enough milk to make a moist, slightly crumbly dough.
• Dust your work surface with tapioca flour. Scrape dough out of the bowl and knead gently until it begins to feel smooth, about 3 minutes. Shape dough into a log; divide into 4 equal pieces. Carefully roll the pieces of dough under your cupped fingers until round. Transfer to the lined baking sheet.
• Bake rolls in the preheated oven until golden, 15 to 20 minutes.

BONNIE'S: THE ULTIMATE GLUTEN-FREE DINNER ROLLS

Steps:

• 1. TIPS FOR SUCCESS: No substitutions, please. Bring ALL ingredients to room temperature before you begin! This includes the eggs and yeast. Always use superfine flour to get light bread. If it isn't superfine, pulse it in the food processor. Assemble all the ingredients before you start making the recipe, and follow the steps in the order given below.
• 2. Use a 9X16 pan with a parchment sleeve. Spray sides and bottom with kitchen spray.
• 3. Dry Ingredients: Use a kitchen scale to weigh all your flours for accuracy. Do not skip this step. Measuring cups can throw off your recipe by 1/4 to 1/3 of a cup! Mix all the Dry Ingredients in a medium bowl and set aside.
• 4. Proofing The Yeast: Measure 1 1/3 cup warm water, 110, degrees. Add two tablespoons of sugar and whisk until it dissolves. Add 3 teaspoons active dry yeast and whisk again until combined. Let it sit until a small dome forms, about 10 minutes.
• 5. Wet Ingredients: Meanwhile, mix the egg and egg yolk, and 2 teaspoons of lemon juice in the stand mixer's mixing bowl using the paddle attachment. Beat 1 minute on medium speed until well mixed. Add about a half cup of the flour mixture and then add the diced butter, yeast mixture, and then gradually add the rest of the flour.
• 6. Do not add any extra flour or liquid. Beat on medium speed for 5 minutes. It will be very thick.
• 7. Making The Rolls: This is the fun part. Use a 2 inch scoop to form the rolls. Dip it in water, shake off excess.
• 8. Place about a teaspoon of tapioca flour in the palm of your left hand. (Assuming you are right-handed!)
• 9. Scoop the ball into your left palm on top of the flour, and then roll the 'ball' forward on your fingers, and it will pick up a very small amount of the flour and allow you to shape it easily into a roll. Add a tiny bit more flour only if needed. After you have made one, you will see how easy it is. This technique will allow you to form rolls with a minimal amount of flour. Using too much flour will keep gluten-free yeast rolls from rising properly.
• 10. Place each roll in the prepared pan with sides almost touching. A 2-inch scoop makes 20 rolls, side by side, in a 9 X 16 pan.
• 11. I warm my oven just before setting my rolls in it to rise. Cover the rolls with a light towel, leave the oven light on and shut the door.
• 12. Let the rolls rise 30 minutes until doubled in size. Gently remove rolls from oven and set on a counter while you preheat the oven. Preheat the oven to 350 degrees.
• 13. Make The Egg Wash: Don't skip this step because it enhances browning and appearance of rolls. Beat one egg, 1 teaspoon water, and 1 pinch of salt.
• 14. After the rolls have risen, brush on the egg wash until all the rolls are covered. You won't use all the egg wash.
• 15. Bake rolls in the preheated oven for 25 minutes or until the test thermometer says 200 degrees. They should be nice and brown.
• 16. Cool in pan for ten minutes, then move over to a rack. Lift the rolls out of the pan with the parchment sleeve. Note: Store rolls in baggies in a ziplock in the freezer. Warm rolls in the oven wrapped in tin foil.
• 17. Try some hot with jelly! Enjoy!

GLUTEN-FREE CRESCENT ROLLS

Steps:

• Use an electric mixer or blender to mix together the butter and cottage or ricotta cheese. Mix well.
• Add the dry ingredients and mix until a dough ball forms.
• Wrap the dough in cling wrap and chill for two to three hours.
• Preheat oven to 350°F or 180°C.
• Sprinkle all-purpose or rice flour onto your work surface and roll the dough into a 14 inch circle. You may find it esier to roll the dough between two layers of good quality baking paper or cling wrap.
• Cut the dough into 8 triangles.
• Roll each triangle from the wide end to the tip.Turn the ends to form the crescent shape ).
• Place the rolled crescents on a gresed baking sheet and bake for approx 20 to 30 minutes, until golden.

GLUTEN-FREE DINNER ROLLS

Steps:

• Lightly brush a 12-cup muffin tin with oil. Combine millet and 1/2 cup warm water in a small pan. Bring to a boil, remove from heat, and let stand 30 minutes. Reserve.
• Preheat oven to 400 degrees. In the bowl of an electric mixer, whisk together flours, yeast, and xanthan gum. In a separate bowl, whisk together eggs, molasses, salt, and oil. Add egg mixture to dry ingredients and beat with a paddle attachment until combined. Beat in remaining 1 cup warm water and the millet. Continue beating on medium-high speed for 5 minutes. The dough will be like thick elastic cake batter, not like traditional bread dough. Divide dough among muffin cups and spread evenly. Lightly drape with oiled plastic wrap and place in a warm spot until risen about 1 1/2 inches above edge of tin, about 1 hour (once dough begins to dome, remove plastic for remainder of rising time).
• Reduce oven to 350 degrees. Place rolls in oven, and bake until dark brown and hollow-sounding when tapped, about 17 minutes. Cool in tin on rack for 10 minutes. Remove and cool completely. If necessary, run knife around the edge of the muffin cups to loosen before removing.

GLUTEN-FREE CINNAMON ROLLS

Steps:

• Filling, mix cinnamon & sugar together, beat in butter till smooth.
• Spray a 20" piece of wax paper with nonstick spray.
• put 1/2 of the piece of dough on the prepared wax paper.
• Using a wet spatula or wet hands spread dough into a 10 x 10 square.
• Spread half of the cinnamon filling on the dough.
• Carefully lift one edge of the wax paper & scrape or nudge the dough over on itself to roll.
• Cut into 6 equal pieces & place cut side up in greased muffin tins.
• Cover with a teatowel & let rest for 40 minutes.
• Repeat with remaining dough & filling.
• For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• Place muffin tin on baking stone, pour 2 cups of hot water in broiler pan.
• Bake for 15 to 18 minutes,or until risen and lightly browned.
• Cool on wire rack.
• Stir glaze ingredients together till smooth.
• Drizzle with glaze once cool.

GLUTEN FREE CLOVER ROLLS

Steps:

• In a large bowl combine flours, baking powder, salt, xanthan gum, sugar and yeast. Whisk well to combine all dry ingredients.
• In a small bowl whisk together water, butter, egg and vinegar.
• Pour the liquid ingredients into the dry ingredients.
• With a hand mixer or electric mixer beat mix for 2 minutes on medium. Be sure to scrape bottom and around bowl to make sure all ingredients are combined well. It will be thick and sticky but should not climb the beaters or you may need more liquid 1 tablespoon water at a time.
• Spray a muffin pan with nonstick spray or grease with butter.
• Scoop three tablespoons of dough individually into each muffin pan trying to form three balls to make the clover shape. You can use a wet knife or spatula to shape it into smooth balls.
• Allow to rise for 40-45 minutes if you use instant yeast or at least an hour if you used active dry yeast.
• Preheat oven last 15 minutes of rising to 350 degrees.
• Bake for 20 minutes or until 200 degrees.
• Allow to cool in pan, it will help them stay moist longer, it will also soften the rolls. If you prefer a drier crust, remove immediately.

LIGHT AND AIRY GLUTEN-FREE AND EGG-FREE SANDWICH ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Whisk ground corn cereal, sorghum flour, potato starch, rice flour, sugar, cornstarch, xanthan gum, yeast, and salt together in a large bowl.
• Whisk rice milk, canola oil, and vinegar together in a separate bowl. Beat rice milk mixture into corn cereal mixture with an electric mixer, adding rice flour or water as needed to form a smooth dough.
• Divide dough into 10 equal pieces and form into 3/4-inch-thick rolls about 3 inches in diameter. Place rolls on the prepared baking sheet; brush lightly with olive oil. Cover rolls with a light cloth and let rise until doubled in volume, about 30 minutes.
• Bake in preheated oven until tops are golden brown, about 25 minutes. Let cool on a wire rack.