An old classic is given a fresh makeover in the form of these chewy banana oatmeal raisin cookies with coconut. Deliciously moist!
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 10 rolls |
Ingredients
- ¼ cup white sugar
- 2 ¼ teaspoons quick-rise yeast
- 1 ¾ cups gluten-free all-purpose flour
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup milk
- 1 tablespoon unsalted butter
- ¼ cup olive oil
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons gluten-free all-purpose flour, or as needed
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ⅓ cup unsalted butter, melted
- 2 tablespoons unsalted butter, softened
- 2 tablespoons cream cheese, softened
- ¾ cup powdered sugar
- ½ tablespoon lemon juice
- ½ teaspoon vanilla extract
- 1 dash salt
Instructions
- Make dough: Combine sugar and yeast in a small bowl. Mix flour, baking powder, xanthan gum, baking soda, and salt together in a separate bowl.
- Place milk and butter in a microwave-safe bowl. Cook on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into 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 few seconds, then slowly add 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 plastic wrap and a light layer of flour. Place dough in the center, dust with a little more flour, and cover with another sheet of plastic wrap. Roll out to a 10×13-inch rectangle; remove the top layer of plastic wrap.
- Make filling: Combine brown sugar and cinnamon in a small bowl. Spread melted butter over dough; sprinkle brown sugar mixture evenly over top.
- Starting at a long edge, roll dough up like a jelly roll, 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 dish, cover with plastic wrap, and place in a warm spot to rise for 15 minutes.
- 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.
- Make frosting: Beat butter and cream cheese 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.
- If your gluten-free all-purpose flour already has xanthan gum, do not add extra to the dough.
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 385 mg |
| Sugars | 27 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I would greatly appreciate if the author of this recipe would edit it to include exactly what brand of gluten-free all purpose flour was used successfully. Having been baking gluten-free for a decade, I’m keenly aware that many gluten-free all purpose flours behave very differently, particularly in how much moisture they will/won’t absorb. I believe there would be more success stories in the comments if readers knew what type of flour has been successful repeatedly. It looks delicious and I’d love to try to adapt it to our families other allergies and intolerances.
This is a great recipe and as close as you can get to a true cinnamon roll (a lot of GF recipes have a bit of a different texture than non-GF, due to the flour). I have made this twice. The first time, there were no issues that others had – no real trouble rolling out (again, texture will be different than non-GF rolls) and not overly messy. Tasted great. Made for the second time yesterday, and I did experience what others did as far as texture and absolutely not being able to roll out, even after adding a bit more flour when mixing. It was indeed a mess and no chance of cutting it. HOWEVER, I got a large spoon and scooped ‘blobs’ into a pan and baked it. Turned out like a cinnamon roll cake and tasted great, too! So, if the texture for some reason is not agreeable to being rolled and cut into slices, do not throw away! Just do the best you can and put spoonfuls into a 11×7 pan and , then drizzle with icing ( I just used 1/2 C. 10X with 1 T. milk) and enjoy slices of it with coffee. BTW, I used to make another recipe on this site every Christmas morning prior to going GF and just realized yesterday (after contemplating trying it again using GF flour), that this recipe is the exact same (measurements and all) with the exeption of the GF AP flour and olive oil in place of margarine). Nice recipe, no matter which way it is prepared. So yummy after not being able to indulge in cinnamon rolls for so long! Thanks to the poster for tweeking and coming up with a GF friendly version for us!
Followed the recipe to a T and the dough was the same consistency as my son’s slime…
At first, i was super excited! Looked and smelled like regular cinnamon rolls. But they didn’t stick together very well. Could be due to high elevation. Will try again. I added only 1/4 top of lemon juice and loved the frosting.
The recipe is great it is quick and easy. I made the frosting and it was too thick so I added some milk, not really sure how much I add but it thinned out. I also used honey instead on vanilla. overall loved the recipe
They were great. The texture is not identical to a gluten yeast roll, but most people wouldn’t notice. The only thing I’ll do differently next time is cook for a shorter time. I opted to bake for the 27 minutes. The rolls were a little dry but still really good. And the frosting is sooo yummy! The dough is very sticky to work with, so the rolling between plastic wrap is necessary. It is a bit difficult to make the dough a nice rectangle because of the stickiness. I also only made 9 rolls out of the dough since that is what fit better in my baking pan. When letting the rolls rise, a warm area is necessary. I tried letting them proof at room temp and nothing happened. I turned the oven on for a couple of minutes and turned it off and put the rolls in. They puffed up nicely.
Finally! A GF cinnamon roll recipe that is as excellent as it looks! I didn’t change a thing. The recipe is great as is. Love it!
Followed the recipe. Turned out a heavy mess. Do not recommend.
This is the best Gluten Free Cinnamon Roll recipe ever!
I made the recipe almost exactly as written. My exception was in method: I used non-stick aluminum foil on the counter, instead of plastic wrap. It didn’t turn out well at all. I’m getting reasonably good at making gluten-free baked goods. I’m not sure where this went wrong. The rolls are dry and crumbly and not at all tasty. Sadly, I’m still on the search for a winning recipe.
Super easy to handle the dough. Eaten by gluten-free snobs haha. Highly recommend this recipe.