Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
April 6, 2012 at 8:59 am
Oh Yum!! Seriously, these look so soft, sweet, and delicious! Must – make – soon.
April 7, 2012 at 4:46 pm
Would the brown rice flour sold at bulk barn be considered “super fine” ? If not, can I use 4 cups superfine white rice flour instead of the superfine brown rice flour, in the AP flour mix.
April 7, 2012 at 5:11 pm
Yes, I consider the brown rice at Bulkbarn to be superfine, that is what I use all the time. 🙂 The flour mix can be made with either white or brown rice flour, but since brown has more nutritional value than white, I use brown all the time. HTH!
April 7, 2012 at 11:11 pm
I don’t remember where I got the idea, but I now use a pizza cutter to slice the dough into strips and then roll each strip separately. It’s sooooo much easier and neater.
April 7, 2012 at 11:50 pm
Made these today, they are delicious! And the dough is quite easy to work with, considering I always have trouble with gf doughs. They’re always too sticky and don’t roll right, etc., but your instructions were spot on. Thank you, we’ll be enjoying these for Easter breakfast!=)
April 7, 2012 at 11:51 pm
Oh, and I meant to add, thank you @Lissa for this tip, I may try this on my next batch of cinnamon rolls!
April 8, 2012 at 8:07 am
Glad to hear that, Tami! Happy Easter!
April 8, 2012 at 8:08 am
Lissa, have you tried that with this dough? GF dough is so soft, I don’t know if it would work to do that. I find rolling the whole thing up and using a thread works best.
carrie @ gingerlemongirl.com says
April 10, 2012 at 2:54 pm
Meant to tell you these look JUST amazing!! So impressed at not only your baking skills but your photography!! Nice job gal!
April 10, 2012 at 3:02 pm
Thank you, Carrie!!! (((HUGS)))
April 12, 2012 at 8:56 am
Wow! They look so so so good!! Just watched your youtube video about how to make the cinnamon ones. Both look divine. Going to have to bake some soon 🙂
February 21, 2013 at 10:44 am
Hi! I’ve made (and adore!) your regular cinnamon bun recipe and your monkey bread…I am curious, does it works to prep these ahead and freeze before rising like the monkey bread? Or prep the night before, refrigerate, and let rise i and bake in the a.m. Before baking? Thank you!!!
March 6, 2013 at 8:27 am
I ‘think’ it should, since I’ve done it with the cinnamon buns and the monkey bread. I haven’t tried it myself yet though. If you do, please let me know how it works!
Ali Williams says
March 26, 2013 at 8:18 am
Oh Jeanine, you kill me with the beautiful rolls that you make! I have already shared your cinnamon rolls on the FB page and will share these too. I have to live vicariously through my friends enjoyment of your goodies since I am off of sugar…:( Happy Easter! hugs
March 30, 2013 at 12:23 am
Did you know? It’s MUCH easier to cut the dough into slices first (I use a pizza cutter), and THEN roll it.
March 30, 2013 at 7:55 am
I haven’t tried it – I’ve never had a problem with cutting rolls with a thread. 🙂 Thanks for the tip!
November 30, 2014 at 7:55 pm
I’m new to your website, but I am so excited to try some of your recipes! These look wonderful. Since I went (mostly) gluten free a few years ago, I’ve been dying to have panettone again, and this recipe looks pretty similar. Can’t wait to give it a try!! 🙂 Thanks!
December 18, 2014 at 10:23 am
any idea if you can prep them the day before and cook in the morning?
December 18, 2014 at 10:30 am
It should work, Christy. Cover them, and refrigerate (before rising) until the next day. Or, make them even earlier, and freeze them, put them in the fridge the night before to defrost, then let them rise on the counter the next day before baking.
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