Bob Red Mill Gluten Free Cinnamon Roll - Dairy Free Pizza Crust base

 Today I felt like making something special for breakfast as we wrap up the school year and welcome summer. I grabbed the bag of Bob Red Mill gluten free pizza crust mix and followed the directions on the back for cinnamon rolls.  The end result was a delight. I used a mixture of Earth Balance dairy free butter and Spectrum Palm shortening for the butter in this recipe, but otherwise followed the directions.  Instead of making 8 rolls, I ended up with 10, so I cooked 2 in ramekins, separately. Also, I added 5 minutes to the clock to get them browned on the edges.  I like the rolls that were cooked together in the pan better than the rolls that were cooked alone.  They developed a nice crisp edge with a soft and moist center. Of course an icing is optional, but these are plenty sweet without it.

Now, I am not much of a bread eater, so this felt very indulgent. It was a wonderful treat, and not too complicated a task for special occasions.

To compare, I have tried the Udi's and the Kinnikinnik cinnamon rolls, and these homemade rolls fresh from the oven were superior.  Though, with the right warming and frosting, both of the premade roll options are pretty good for those once in a while cinnamon roll cravings.

I recommend this method and I hope you enjoy having a decent cinnamon roll again! For the 1 to 2 times a year I want a cinnamon roll, this easy and delightful method will be my go to.  Thanks to my friend, Shannon, for pointing out the recipe to me!

From Bob Red Mill site as well as printed on the Pizza Crust Mix bag, click here or see recipe below.

Gluten Free Cinnamon Rolls - Bob Red Mill Pizza Crust Mix Recipe from Bag
Laura's slight variations in recipe noted in italic after original instruction
Dough:
1/4 cup Butter I used half Earth Balance, have Spectrum Palm Shortening
1/2 cup Sugar
2 Eggs
 Yeast Packet (from package)
1 cup Warm Water
1 – 16 pkg (3 1/4 cups) Gluten Free Pizza Crust Mix - hold back 1/2 a cup to follow Laura's Recipe pictured
Rice Flour for dusting I used some of the left over 1/2 cup of pizza crust mix
Filling:
1/4 cup Butter, melted I used half Earth Balance, have Spectrum Palm Shortening
1/2 cup Brown Sugar
2 tsp Cinnamon

Preheat the oven to 375°F.
Add 1 Tb of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. Cream together the butter and sugar. Add eggs, one at a time, making sure to blend in completely.
Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes. Heavily dust a foot long sheet of wax paper with rice flour. Spread batter over the length of the wax paper, about 19 inches. Using warm water, wet your hands and press the batter outward to fill the sheet. Keep your hands wet. Once the batter evenly covers the wax paper, brush melted butter over the batter from edge to edge.
Combine the cinnamon and sugar and then sprinkle mixture over the batter from edge to edge. Pick up the short end of the wax paper and begin carefully rolling the batter over itself like you would a jelly roll. Cut the roll into 1 ½ inch pieces and gently place the disks into the 8 x 8 inch greased pan. It is okay to crowd them.
Let the rolls rise in a warm place for 30 minutes. Bake for 20 – 25 minutes (I cooked mine until they began to brown, which was closer to 35 minutes). Remove from oven, cool until the butter stops bubbling then flip out onto a plate. Makes 8 cinnamon rolls. (made 10)