Sponsored by Bob’s Red Mill.
It’s the post you’ve all been waiting for – Gluten Free Cinnamon Rolls!!!
If you have to eat gluten free then you know how badly it sucks (pardon by french) to miss out on special treats like warm, sweet cinnamon rolls – especially around the holidays. I love cinnamon rolls so much that I once payed a small fortune to overnight a pan of them from a gluten free bakery in San Francisco and they were horrrrible! Like bricks! These babies are not like bricks! They’re flaky and perfect and oh my gosh, I’m just obsessed.
I can’t decide what I love most – the classic, sweet and cinnamon-y taste of these rolls, or the fact that I can eat them any time I want now. It’s a win all around! PLUS, for my dairy-free friends, this recipe can easily be made dairy-free by using vegan butter instead of regular butter, and unsweetened almond milk instead of cow’s milk. You should have seen the look on Lincoln’s face the first time he tried a batch of fresh cinnamon rolls. My goodness.
Products Used:
Before I get into a few helpful notes and tips for making the rolls, I want to tell you that this recipe is sponsored by Bob’s Red Mill. If you have to eat gluten free then I’m sure you’re familiar with this wonderful brand which offers dozens of baking products that are not only gluten free but processed in a separate facility from their gluten-containing products to ensure there is zero chance for cross-contamination.
I love that Bob’s products are not only affordable and minimally processed, but easy to find. My local HyVee carries a TON of their products, including the Gluten Free 1:1 Baking Flour, baking powder, and active dry yeast I used in these rolls. YES, these cinnamon rolls contain yeast. Before you start sweating though, just know that if you can pour something into something else then you can bake with yeast. There is literally nothing more to it then sprinkling yeast into warm milk. No kneading, no nothing. Plus that yeasty scent, flavor, and rise is a MUST for homemade cinnamon rolls.
Tips for Making Gluten Free Cinnamon Rolls:
Now, baking regular cinnamon rolls from scratch can be intimidating – baking gluten free cinnamon rolls can be even moreso. That said, after making 12+ batches of these cinnamon rolls over the past two months, here are my best notes and tips. Be sure to read the post text for more helpful tips:
- Make sure your yeast AND baking powder are fresh and not expired, which will affect the successful rise of the rolls.
- Don’t be surprised by the texture of the cinnamon roll dough. It’s like a very soft play dough vs pliable and stretchy like regular cinnamon roll dough. Be extra gentle with it.
- Don’t roll the dough too thin otherwise it will fall apart. This is the #1 thing to keep in mind to successfully get the rolls into the pan.
- If your unbaked rolls look hideous, it’s fine! They’ll still taste delicious and are going to be slathered in icing anyway. You should have seen my first few batches.
- You CAN prep these gluten free cinnamon rolls a day ahead of time. Please see the recipe card for timing instructions.’
- I cannot guarantee your results will be exactly like mine if you use a different flour blend than the one pictured here.
Alrighty – ready to do this?!
Step 1: Combine the Wet Ingredients
Start by microwaving 1/4 cup butter or vegan butter in a large glass bowl until melted. Add 1 cup milk (any kind – I’ve tested this recipe with skim, 2%, and whole milk, and unsweetened almond milk) and 1 Tablespoon sugar then microwave for 45-50 seconds. Stir the mixture then take a temperature with an instant-read thermometer – we’re looking for 110 degrees.
Sprinkle in 2-1/4 teaspoons Bob’s Red Mill Active Dry Yeast (the equivalent to 1 packet active dry yeast) then stir gently and let the mixture sit until foamy, 8 minutes.
TIP: Be sure to STIR the milk mixture before taking a temperature to get an accurate reading.
TIP: if your mixture does not foam, likely your yeast was old and/or your milk mixture was too hot or not hot enough.
Next add 1 whisked egg plus 1/3 cup sugar then stir to combine.
Step 2: Combine the Dry Ingredients
Meanwhile, stir together the dry ingredients – that’s 2-1/2 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour, 2 teaspoons Bob’s Red Mill baking powder, and 1/4 teaspoon salt. Add the dry ingredients to the wet ingredients in two batches, stirring until the flour is just combined (small lumps remaining are fine) before adding the next batch. The dough will be soft like cookie dough but shouldn’t be incredibly sticky.
Scrape down the sides of the bowl then place it somewhere warm to let the dough double in size, about 1 hour. I use my oven’s “bread proof” setting, though in the past I’ve placed the bowl on top of a heating pad set to low. A warm sunny spot should work too!
Step 3: Spread the Dough Out
Once the dough has doubled in size, scrape it onto a sheet of parchment paper that’s been lightly sprayed with nonstick spray. Lightly oil your hands then spread the dough into a rectangle approximately 1/4″ thick – the rectangle should be roughly 10×14″.
TIP: the dough will be the consistency of soft play dough, versus sturdy and stretchy like traditional cinnamon/bread dough, so don’t be alarmed!
TIP: do NOT spread the dough any thinner then 1/4″ thick or it will fall apart when you slice the cinnamon rolls.
Next, use your fingers to spread 1/3 cup very soft butter or vegan butter over the dough, leaving 1″ clear on the bottom. Be sure the butter is very soft otherwise you’ll tear through the dough.
Mix together 1/2 cup sugar and 2 Tablespoons cinnamon then sprinkle it evenly on top of the butter, again leaving 1″ of the dough clear at the bottom. This will feel like an excessive amount of cinnamon-sugar, but every drop is necessary!
Step 4: Roll then Slice the Dough
Time to roll. Starting at the top, pull the parchment paper down towards you to make the first roll. Continue to roll the dough using the parchment paper instead of your hands until you have one roll left.
At that point, use the bottom of the parchment paper to pull up the bottom of the dough so the log sits in the center(ish) of the parchment paper versus the bottom. Gently pinch the seams together to close.
Next, using a sharp knife, slice the log in half using one confident slice versus a sawing motion. Slice each half in half, then each quarter into thirds to make 12 slices total. Wipe off the knife as necessary with a paper towel. If the dough seems super wet it might be helpful to dip your knife in the flour blend in between slices.
Transfer the rolls into a nonstick sprayed 9″ pie pan – I use the knife as kind of a scraper/support for each slice. Again, this dough is much softer then traditional cinnamon roll dough so be gentle. If the slices get misshapen – that’s ok. They’ll puff up during the second rise, plus they’ll be covered in icing anyway!
Place the pie pan in the same warm spot to let the cinnamon rolls puff up and rise a second time – mine usually take 30-40 minutes.
Step 5: Bake then Ice the Rolls
Bake the rolls for 16-20 minutes at 350 degrees or until the tops are golden brown, rotating the pan 180 degrees halfway through. Let the cinnamon rolls cool for at least 15 minutes before slathering in icing, otherwise they’ll absorb it all.
The icing is just 2 Tablespoons room temperature butter or vegan butter whisked vigorously with 1 cup powdered sugar, 1-1/2 Tablespoons hot water, and 1/2 teaspoon vanilla. I tried this recipe with a cream cheese frosting and this simple butter + powdered sugar version is amaaaaaaazing!
Can You Reheat Gluten Free Cinnamon Rolls?
These rolls are best enjoyed warm (duh) though they actually reheat FABULOUSLY. Just microwave for 20 seconds or so. Also YES, you can make them a day ahead of time! Directions are in the notes section of the recipe card below. I hope these gluten free cinnamon rolls bring you as much joy as they do for us! ENJOY!
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Gluten Free Cinnamon Rolls
Description
Yes, you can be gluten-free and have your cinnamon rolls too! Gluten-Free Cinnamon Rolls are sweet, fluffy, and made from pantry staples.
Ingredients
- For the rolls:
- 1/4 cup butter or vegan butter
- 1 cup milk (see notes)
- 1/3 cup + 1 Tablespoon sugar, divided
- 2-1/4 teaspoons Bob’s Red Mill Active Dry Yeast (or 1 packet of yeast)
- 1 large egg, whisked
- 2-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (blue bag not red bag)
- 2 teaspoons Bob’s Red Mill Baking Powder
- 1/4 teaspoon salt
- For the filling:
- 1/2 cup sugar
- 2 Tablespoons cinnamon
- 1/3 cup extremely soft butter or vegan butter
- For the icing:
- 2 Tablespoons butter or vegan butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-1/2 Tablespoons hot water
Directions
- Read post in its entirety before making.
- Add butter to a large glass bowl then melt in the microwave. Add milk and 1 Tablespoon sugar then microwave for an additional 45-50 seconds, stir with a spatula, and take a temperature using an instant read thermometer - we’re looking for 110 degrees. Sprinkle in yeast then stir gently and let sit until foamy, 8 minutes. (If your mixture does not foam, likely your yeast was old and/or the temperature of the milk mixture was too cool or too warm.) Add whisked egg and remaining 1/3 cup sugar then stir gently to combine.
- Meanwhile, in another bowl add gluten-free flour blend, baking powder, and salt then stir with a fork to combine. Add to wet ingredients in two batches, stirring until flour is just incorporated (small lumps remaining are fine) before adding the next batch. Dough should be very soft but not overly sticky - kind of like sugar cookie dough. Cover with a tea towel then set somewhere warm to double in volume, 1 hour. I use my oven’s “bread proof” setting, though placing the pan on a heating pad set to warm, or placing in a warm sunny spot will also work. Your dough may not rise if it's not in a warm enough spot.
- Combine sugar and cinnamon from filling recipe in a small bowl then set aside. Spray a 9” pie plate with nonstick spray then set aside.
- Scrape the dough onto a large sheet of parchment paper that’s been lightly sprayed with nonstick spray then, with lightly oiled hands, spread dough into a 1/4” thick rectangle, roughly 10x14”. THE KEY TO SUCCESSFULLY SLICING THIS DOUGH IS TO NOT PRESS IT TOO THIN.
- Using your fingers, gently spread softened butter over the dough, leaving 1” clear on the bottom. Sprinkle the cinnamon sugar mixture evenly on top, avoiding the clear strip of dough then, using the parchment paper, gently roll the dough from the top down towards you. Continue to roll the dough into a log using the parchment paper instead of your hands until you reach the bottom. Lightly pinch the seams of the dough together then slice the log into quarters using a sharp knife in one slicing motion vs sawing at the dough. Wipe off knife in between cuts as necessary and/or dip knife in flour blend to prevent sticking. Slice each quarter into thirds for 12 slices total then arrange the slices in the prepared pie plate. Since the dough will be very soft, it helps to use the knife to re-slice and scrape each roll off the parchment paper and into the pan.
- Place rolls somewhere warm to rise until puffy, 30-40 minutes. Again, I use my oven’s “bread proof” setting. During the last 10 minutes of rising time, preheat oven to 350 degrees. Bake rolls for 16-20 minutes, or until golden brown on top, rotating the pan 180 degrees halfway through.
- Let rolls cool for 15 minutes then make the icing. (If you ice them while they’re too hot they’ll absorb all the icing.) Add ingredients for the icing in a bowl then whisk vigorously until smooth. Spoon icing on top of the rolls then serve. Rolls are best the day they're made but leftovers can be stored in the refrigerator and microwaved for 20-25 seconds uncovered to warm back up.
Notes
- Be sure to read the post text for photos and tips!
- I have tested this recipe using whole milk, 2% milk, and unsweetened almond milk.
- Make sure your yeast AND baking powder are fresh and not expired, which will affect the successful rise of the rolls.
- The consistency of the cinnamon roll dough is like very soft play dough so don't be surprised or discouraged when it doesn't look or feel like traditional cinnamon roll dough.
- Don't roll the dough too thin otherwise it will fall apart. This is the #1 thing to keep in mind to successfully get the rolls into the pan.
- Don't panic if your rolls don't slice up perfectly - they'll rise and shape up nicely, plus they'll eventually be covered in icing. Again, my biggest tip for successfully slicing the rolls is to make sure the dough isn't rolled too thin.
- You may prepare the rolls a day ahead of time - prepare through step 6 then cover pie pan tightly with saran wrap and refrigerate. The following day, remove saran wrap and place rolls somewhere warm to rise - mine take 1-1/2 hours though yours may take more or less time. Bake and frost according to recipe instructions.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Just made these cinnamon rolls and loved them! I haven’t had cinnamon rolls in years, and they were great.
I want to make these tomorrow but I just noticed my yeast is Rapid Rise Instant Yeast. Will that be a problem?
That should be just fine! Technically instant yeast doesn’t need to be bloomed but it won’t hurt it if it is.
yeasty, dry, no cinnamon flavor whatsoever. not making these again. very disappointed!
It’s tasty, but you’re out of your mind if you think this recipe leads to “rolls”. Was SO excited and followed the directions to a T, but ended up with such sticky dough that it was literally impossible to roll up. It completely fell apart before I even got to the point of cutting. Too far to turn back I cut it anyway and ended up with such messy pieces of dough with loose cinnamon sugar falling out everywhere. Wanted so badly to find a good cinnamon roll recipe but this is NOT it.
I’m sorry this was your experience, Sara! I have not experienced the issues you mentioned.
I haven’t had a real cinnamon roll since being diagnosed with celiac 7.5 years ago. I made these with Namaste flour blend from Costco and they turned out amazing! The step by step photos were super helpful. I was intimidated at first, but they were a lot easier to make than I expected. We will definitely be making these again!
Ahh, thrilled to hear this Tracie!! Thanks so much for your feedback – especially about that flour blend. Good to know! :)
anyone else finding these take almost double the time to bake? not a complaint because they are delicious, but now after making them twice I am wondering if I am doing something wrong … haha
I am in MA if we are thinking that could make the difference and using a glass dish.
I just finished making these and they are so yummy. I made mine with full fat coconut milk and vegan butter as we are also dairy/tree nut free over here and it turned out well. I had to bake them longer (about 26 minutes) and the center bins are still a bit doughy but these taste fantastic!
Any luck making this Gf and sugar free? I’m testinf mine in the oven now but with no sugar and no flour yeast was very sad. I added a tbsp to the filling and did a bit better second rise
Hi Lexi! You do need some form of sugar for the yeast to “eat” and activate during the blooming process. If you don’t want to use granulated sugar you could try honey!
Hi, if you want to make it sugar free, I recommend making a buttermilk & baking soda/powder combo for rising action. It will make your recipe very liquidy so all I can say is you’ll get cinnamon roll bars as the best result.
These are the best tasting gluten free fills I have made. I’ve made these 4x’s now. Only issue I’m having – I’m not getting the mixture to rise 2x’s. Usually about 1.5 x’s. I have mix the liquid into the flour and vice versa. I have good consistency. Used proof setting in my oven. Oh- also used name brand active yeast, within date. I can hear it working (popping sound) just won’t raise. Makes rolls little dense rather than fluffy. Help?
Hi RC! These rolls are more dense like a biscuit then super fluffy like a regular yeasted cinnamon roll/parker house type roll. Even though your dough isn’t doubling in size, it sounds like the rolls are still turning out like mine!
Thank you for sharing your recipe! I’m getting ready to try it and was wondering if a glass bowl was essential? I only own metal bowls. Do you think the metal bowl would keep the yeast from forming correctly?
Hi Carla! I think that’s just fine!
Just made these and although the recipe at first seemed a bit intimidating, they were easy to make. Parchment paper a must for rolling.
I followed this recipe and everything was going well until I went to roll the dough up. After rolling it into the log, the dough melted and became a sticky mess. I just had to dump it in a pan and bake it because it was impossible to cut. What do you think went wrong? What would make the dough so runny?
Hi Megan! I’m so sorry to hear that – I hope they still tasted ok and maybe you were able to cut them into bars or something to salvage. The only thing I can think of is that an ingredient was mis-measured. Maybe too much milk, or not enough flour. Is that a possibility?
I would suggest using a piece of dental floss to cut the rolls instead of a knife. It keeps the shape of the roll nice and round instead of squishing it with the knife.
[…] can imagine, I usually do it up for Christmas brunch – mimosas, bloody mary’s, baked eggs, gluten-free cinnamon rolls, bacon, fruit salad, roasted potatoes and a waffle […]
They look delicious! Can they be frozen and baked later?
Hi Anna! I tried freezing this recipe and the rolls never rose quite the same as fresh – they ended up being quite dense. You can make them a day ahead of time though.
I attempted these today and they turned into something with more resemblance to cake batter than cinnamon roll dough did I do something wrong? I triple checked all my measurements and everything
I’m sorry to hear that, Hannah! Did you use the Bob’s Red Mill flour I showed?
This recipe is amazing! It works everytime and is super moist and soft, with amazing flavor!
[…] Gluten-Free Cinnamon Rolls (Dairy Free Friendly) from Iowa Girl Eats […]
Epic failure twice!
I’m sorry to hear that, Laura! Did you use the brands I used for flour and yeast?
Will this recipe work with an egg substitute?
Unfortunately I don’t think so! The tackiness from the egg is one of the few things holding this soft dough together.
Hi! I want to attempt these but I’m the only gluten free eater in my home. Have you tried freezing them after they’ve been baked? I saw in another comment they didn’t rise as well when frozen before they were baked. TIA
Hi Courtney! I haven’t tried freezing post baking (we never have any leftover!) but I think that could work!
Do you have the recipe with weights for the flour? I find that corrects for location / humidity issues.
do i use white sugar or brown sugar?
Ah, I wish I had seen this comment earlier. The recipe states “sugar” for the filling – it doesn’t mention brown sugar. I didn’t see this comment until already in the oven. Will see how the filling turns out.
What happened?!? I’m in my kitchen on the floor in tears because this didn’t work. My dough was too liquidy and i followed all the instructions so i tried t fix it and it only got worse its yellow and stupid looking and I’m this close to ending it all. I dont blame you i know my flaws im just very upset right now.
Oh noo, Sandra! I’m so sorry to hear that! Mistakes and mishaps in the kitchen happen to us ALL. Did you by chance use the Bob’s Red Mill Flour, or a different kind?
Sorry for the late reply. I had to go to therapy and take some time for my cooking confidence to be rebuilt. I found a nice support group for people who are bad a cooking though and I’m doing much better. Will attempt again later for my baby daddy and I’s gender reveal party later. Thank you for your support during this difficult time!
Sorry for the late reply. I had to go to therapy and take some time for my cooking confidence to rebuild. I found a nice support group though and I am doing much better. Will attempt again later for my baby daddy and I’s gender reveal party. Thank you for your support during this difficult time!
The recipe calls for white sugar in the filling but the picture shows brown sugar?
The white sugar is in the dough. Brown sugar is in the filling.
Your recipe does not specify brown sugar. I made mine with white sugar in the filling. Fingers crossed. Brown would make more sense.
It’s white sugar.
These were awesome!!! To accommodate my egg and dairy allergic family (which also makes the rolls vegan), I used powdered egg replacer (whipped in the blender), vegan butter and coconut milk. I used my own flour mixture (1 part each of sorghum, brown rice, white rice, and tapioca flours) as xanthan gum doesn’t play well with egg replacer IME, and added a tablespoon of psyllium husk powder to replace the xanthan gum that’s in the Bob’s cup for cup. None of my ingredient swaps changed the way the recipe would behave, just made it allergen friendly-my cinnamon roll loving husband was THRILLED!
Ahh, I am SO glad to hear it, Shawnette!!! Thank you so much for sharing!
Please help! When mixing the recipe this morning, I realized I bought Bob’s all purpose baking flour instead of the 1:1 baking flour. It is not dough consistency but more like muffin batter. Is there any thing I can do or do I need to start over?
Hi Andrea! Shoot – I haven’t tried with that particular flour so I can’t say for sure. I’m sorry I can’t be of more help!
Mind Blown on the suggestion to use a heating pad!! I had no idea. Can’t wait to try these. Thanks Kristin. Your directions look great and love all the little tips.
Can you make these individual instead togather
Hi Patrick! Since the dough is so soft, the rolls hold each other up by being placed together in the pan.
Has anyone froze the leftovers and microwaved them to reheat?
If it’s vegan, the egg wouldn’t work. What is the substitute for the egg? This looks incredible. We have vegan/gluten-free in our family, so this recipe looks appealing, and should taste appealing if it is what you say it is. Thank you.
Hi Sidna! I didn’t say these rolls were vegan. I said I make them dairy free by using vegan butter. I hope that clears things up!
This recipe is amazing! My nephew is recently gf and loves cinnamon rolls. Tried this recipe and they were a hit! I made a regular batch and a batch of these and you couldn’t tell a difference. These might have even been better as they are a little lighter. Thank you for an amazing recipe!
THRILLED to hear it, Carrie!! Thank you so much for your feedback and recipe rating!
Wow, my boyfriend always wanted cinnamon rolls and was diagnosed with celiac when he was 12. He’s 23 now and I finally gave him cinnamon rolls that he can enjoy! Soft and fluffy like he remembers them. Thank you for the recipe! This is a blessing to give him such joy! You better believe they will be at every holiday function! Also, I left my butter and almond milk at room temp. And when I heated them I did 30 seconds for butter and 45 for the butter milk sugar blend. I didn’t have a thermometer so I hope everyone finds my experimentation helpful for those that don’t have a thermometer as well.
Terrible dough consistency. Didn’t rise or anything, followed directions to a T and I am a huge baker. Was a big crumbly mess.
These are absolutely amazing!!! My family loves cinnamon rolls something fierce and these definitely are a game changer! Thanks for this awesome recipe!! 😊
Id like to use a ginger, minced apple filling, will I need to include durable ingredients?
Could I throw raisins and pecans in this and it not mess up the whole thing? I can’t find a good gluten free pecan roll recipe anywhere
Hi Crystal! Maybe if the pecans were minced finely and you didn’t add too many. The dough is very soft so I worry that the extra weight of the pecans and raisins would lead to torn dough.
My dough doesn’t seem to be rising. I used everything you did. I used a heating pad to warm it and it didn’t do the trick so now I’m using an electric blanket surrounding it with a heating pad on top. Should it be noticeably bigger?
Hi Karen! The dough should be noticeably bigger like the photos. Two ideas – one is that the liquid you added to the yeast wasn’t hot enough so the yeast did not activate, and/or the yeast was old. Do you think either of those things could have occurred?
Hi! When you say “the last 10 minutes of rising time to preheat the oven to 350, let’s say the buns are in the oven already (rising) do we take them out while the oven preheats to 350?
Or leave them in and that time is added to the 16-20 minutes of baking time?
Thanks
Lolita
Yes, you are correct! Take them out of the oven then preheat it to 350.
This recipe was a beautiful disaster. I’d followed the directions using BRM products. My dough was really really wet after the first rise. I sprayed my parchment paper anyway and hoped for the best. As i patted my sticky blob into a rectangle, i could see there would be no rolling it up at all. I smeared my softened butter best ad I could, sprinkled the cinnamon sugar mix and added pecans. I ended up scraping it off the parchment and dumping it in my pie pan. There was no 2nd rise. I baked it for about 35 40 min. It came out of the oven smelling fantastic! The texture was a little dense…more like coffee cake. The flavor was spot on! I Will repeat this recipe as it appears to be versatile! :)
Can these be fully prepared (shy of frosting) and frozen and then reheated in the oven when you’re ready? I usually make my coworkers cinnamon rolls for Christmas and we have a few gluten free! Thank you!
What can I use instead of yeast? I am not supposed to eat food with yeast.
I’m not sure what I did wrong because I followed this recipe to the T. Everything was going great until I needed to roll the dough into a log. It completely tore apart. I used parchment and coconut spray, and I used the parchment to roll it but it still completely tore apart. I was able to get seven rolls to bake, but they looked really ugly. I think it may be a practice/technique thing for me! I was just diagnosed as gluten intolerant, so GF baking is super new to me. Pastries have been the most difficult!
Hi Sugar! The #1 tip I have to prevent this (assuming it wasn’t for another reason) is to make sure the dough isn’t pressed too thinly before rolling!
Has anyone from the Denver area made these? If so, did you have to make any adjustments to the recipe?
Thanks.
This was sooo easy till it came to the rolling part . I just started baking 5 months ago and then found out my child is allergic to wheat. So now Gf bake . I didn’t have spray oil so I wipe the parchment with olive oil and let’s just say the dough didn’t want to leave the paper. I kept pushing on and just baked my sorta cinnamon roll aka blob . Covered it with icing and no one knows the difference . I did sub the flour for Walmart’s great value gf flour which I think is amazing but might have cause the dough to be tooo fragile and sticky.
[…] This recipe was found at Iowa Girl Eats […]
Hi there! I made these last night! First of all, they taste heavenly! Secondly, a little troubleshooting, if you can help me! My yeast proofed and I followed instructions but my dough didn’t rise so my rolls had more of a biscuit texture. I’m wondering if I didn’t incorporate or stir the dough enough? I was worried about overstirring so there was a great deal of flour left in my bowl. Do you knead at all? Just wondering what to change for my next attempt. Thank you for any help!
I just made this recipe and they didn’t rise well at all. The first rise didn’t double in size. I know it wasn’t the problem with the yeast because it foamed up. The second rise didn’t rise at all. The texture of the dough once they are done doesn’t look like your final picture.. they look more flat and the dough falls apart easily.
Hi Maria! I would give the first rise more time – maybe the temperature in the room was too cool. Was the bowl on a heating pad or in a warm spot? Additionally, do you know if your baking powder was fresh? Old or expired baking soda will affect the rise. Unfortunately if the first rise doesn’t go right the recipe will not turn out.
Do you think it’s possible to sub maple syrup for the sugar in the filling?
so these were incredibly delicious. I actually only proofed them once because I got impatient. They were still sooo soft