Homemade Cinnamon ROlls

I have spent 3 years trying to make a gluten free, yeast free, cinnamon roll that had a similar texture and taste to the real thing.  These are sweet, breadlike, and satisfying while using a combination of rice flour, tapioca flour, and vanilla casein protein.

PER SERVING – MAKES 2

324 CALS EACH

PREP TIME

30 MINUTES

COOK TIME

10 MINUTES

CARBS PROTEIN FAT
49.2g 14.1g 7.9g

NUTRITION INFO

The information in the following tables are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients. 

This Post Has 2 Comments

  1. Enya Vogl

    Tried to make these but the dough comes out super runny. Followed everything to the tee – twice! 🙁 help!

    1. Josh Cortis

      Did you use casein? That sounds like what happens when you use whey

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