Best 16 Gluten Free Rolls Recipes

GLUTEN FREE GARLIC DILL DINNER ROLLS

Steps:

• Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.
• Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
• Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
• Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
• Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

EASY GLUTEN-FREE CINNAMON ROLLS

Steps:

• Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes.
• Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough.
• Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf.
• Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart.
• Mix confectioners' sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.

GLUTEN-FREE CINNAMON ROLLS

Steps:

• Preheat oven to 375 degrees.
• Mix shortening in the flour with stand up mixer with paddle shape attachment (you can also use a standard mixer). Mix until fully combined together. Add 1 cup of milk and mix until all ingredients are moist. Turn dough out onto floured surface and knead lightly or use dough hook attachment and knead lightly.
• Roll dough out until about 1/3-inch thick and then spread the softened butter on the dough; leave a 1/3 inch border around sides. Combine both of the sugars and cinnamon and mix well. Sprinkle over the butter mixture and massage it into the butter well. Start rolling the dough tightly and press the edges and ends together. Cut into 1-inch slices and place cut side down on a greased cookie sheet. Bake for 20 minutes. Drizzle glaze over hot cinnamon rolls and enjoy!

BLUE RIBBON ORANGE SCENTED GLUTEN-FREE CINNAMON ROLLS

Steps:

• Topping: Over low heat, in a small saucepan, heat 4 T butter, 1/2 cup brown sugar, 2 aT corn syrup, stirring until sugar dissolves. ac 1 t orange extract, 2 T whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9 in round cake pan. Filling: Combine all filling ingredients. Set aside until the dough has been rolled into a rectangle. Dough: Mix all dry ingredients until combined. Set aside. Put water and butter in microwave just until butter is melted. Stir. Add milk, stir. Add other wet ingredients and whisk to combine. With stand mixer running (using the paddle attachment), pour wet ingredients into dry ingredients. Scrape down the bowl if necessary. Mix on medium speed for 3 minutes. Lay plastic wrap on a slightly damp counter top. Sprinkle 2 T sugar on the wrap. Lay ball of dough on top. Gently lay another piece of plastic wrap over the dough. Pat the dough down. Roll the dough out (with the plastic wrap on top) to a square approximately 8 in x 16 in. Remove top plastic wrap. Spread filling evenly across dough's surface. Leave 1 1/2 in along one long end without any filling. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it. Cut into 8 pieces, about 1 1/2 in wide. (unflavored floss does a great job) Place rolls in prepared pan, with cut side up. Gently pat rolls down to about 1 1/2 in high. Allow the rolls to rise in a warm, draft free place for about 30 minutes, or until nearly double in size. (oven on warm works well) Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown. Allow to cool for about 5 minutes before inverting on a serving tray, and letting the syrup run down over the rolls. ENJOY!!!

CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)

Steps:

• Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
• Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
• Add egg and combine thoroughly.
• Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
• Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
• Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
• Preheat oven to 400°F.
• Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
• Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
• Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
• Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
• Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
• At this point you can either bake them or allow them to rise a bit longer.
• Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
• While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!

QUICK GLUTEN FREE CINNAMON ROLLS

Steps:

• Preheat oven to 200 ° Celsius.
• Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
• Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
• Cream together butter, honey and cinnamon.
• Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
• Sprinkle with chopped pine nuts.
• Carefully roll the dough into a log.
• Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
• If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
• Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
• Brush the top of the rolls with milk.
• Bake for about 10 minutes or until they're done.
• Enjoy!

GLUTEN FREE MACADAMIA NUT CINNAMON ROLLS MADE WITH GF BISQUICK M

Steps:

• Butter a 9X13 baking pan and preheat the oven to 375.
• In a large bowl, mix the bisquick mix with the milk, sugar, salt, eggs, and ½ of the melted butter. The dough should be a bit moist, but able to be handled with dusted hands.
• Dust your work surface with bisquick (I also added some corn starch for the dusting) and place the dough in the center. Knead 2 or three times, dust the top of the dough.
• roll out (rectangles are good, but circles work too, GF dough is harder to work with!) brush the remaining melted butter on the flattened dough and sprinkle the filling ingredients evenly all over it. (You can pre mix the filling ingredients, or just add them evenly on top, either works fine.).
• CAREFULLY roll your dough into a spiral, pinching the end into itself to hold it together. Cut the dough with a large kitchen knife, and set rolls into your buttered dish. Bake for 22 minutes.
• For the frosting, mix the two cups of powdered sugar with the other ingredients (I mix them in a measuring cup to drizzle on top of the rolls when they're ready.
• Allow the rolls to cool for about 10 min, then serve drizzled with frosting, YUM!

GLUTEN-FREE CHEESY CIABATTA ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk eggs and salt together in a large bowl with a fork. Stir in mozzarella cheese. Sift tapioca flour and baking powder together over cheese mixture; mix well until cheese softens into the eggs and flour. Add enough milk to make a moist, slightly crumbly dough.
• Dust your work surface with tapioca flour. Scrape dough out of the bowl and knead gently until it begins to feel smooth, about 3 minutes. Shape dough into a log; divide into 4 equal pieces. Carefully roll the pieces of dough under your cupped fingers until round. Transfer to the lined baking sheet.
• Bake rolls in the preheated oven until golden, 15 to 20 minutes.

GLUTEN-FREE DINNER ROLLS

Steps:

• Lightly brush a 12-cup muffin tin with oil. Combine millet and 1/2 cup warm water in a small pan. Bring to a boil, remove from heat, and let stand 30 minutes. Reserve.
• Preheat oven to 400 degrees. In the bowl of an electric mixer, whisk together flours, yeast, and xanthan gum. In a separate bowl, whisk together eggs, molasses, salt, and oil. Add egg mixture to dry ingredients and beat with a paddle attachment until combined. Beat in remaining 1 cup warm water and the millet. Continue beating on medium-high speed for 5 minutes. The dough will be like thick elastic cake batter, not like traditional bread dough. Divide dough among muffin cups and spread evenly. Lightly drape with oiled plastic wrap and place in a warm spot until risen about 1 1/2 inches above edge of tin, about 1 hour (once dough begins to dome, remove plastic for remainder of rising time).
• Reduce oven to 350 degrees. Place rolls in oven, and bake until dark brown and hollow-sounding when tapped, about 17 minutes. Cool in tin on rack for 10 minutes. Remove and cool completely. If necessary, run knife around the edge of the muffin cups to loosen before removing.

GLUTEN-FREE CRESCENT ROLLS

Steps:

• Use an electric mixer or blender to mix together the butter and cottage or ricotta cheese. Mix well.
• Add the dry ingredients and mix until a dough ball forms.
• Wrap the dough in cling wrap and chill for two to three hours.
• Preheat oven to 350°F or 180°C.
• Sprinkle all-purpose or rice flour onto your work surface and roll the dough into a 14 inch circle. You may find it esier to roll the dough between two layers of good quality baking paper or cling wrap.
• Cut the dough into 8 triangles.
• Roll each triangle from the wide end to the tip.Turn the ends to form the crescent shape ).
• Place the rolled crescents on a gresed baking sheet and bake for approx 20 to 30 minutes, until golden.

GLUTEN-FREE YEAST-FREE GARLIC FOCACCIA ROLLS

Steps:

• In a bowl, combine flour, baking powder, baking soda, salt, Italian seasoning, Foccacia spices, and oregano.
• Add water and garlic, mix well.
• Spoon batter into a prepared roll pan.
• Sprinkle garlic salt and garlic & herb spice blend over the rolls.
• Bake in a preheated 350* F oven for 20 minutes.
• Quickly remove the rolls, brush with egg whites, and place back in oven.
• Bake for an additional 5 minutes or until golden brown.
• Let cool on a wire rack before serving.
• Enjoy!

GLUTEN-FREE ROLLS

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients.
• Mix well to remove all lumps.
• The dough will be quite wet.
• Wet hands to handle dough.
• (Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball.
• Drop into greased baking tin.
• (I use muffin or popover tins.).
• Repeat until all dough is used.
• Bake 18-20 minutes, until toothpick inserted in middle tests clean.
• (Maybe it's my oven, but mine bake in 14 minutes.).

GLUTEN FREE CLOVER ROLLS

Steps:

• In a large bowl combine flours, baking powder, salt, xanthan gum, sugar and yeast. Whisk well to combine all dry ingredients.
• In a small bowl whisk together water, butter, egg and vinegar.
• Pour the liquid ingredients into the dry ingredients.
• With a hand mixer or electric mixer beat mix for 2 minutes on medium. Be sure to scrape bottom and around bowl to make sure all ingredients are combined well. It will be thick and sticky but should not climb the beaters or you may need more liquid 1 tablespoon water at a time.
• Spray a muffin pan with nonstick spray or grease with butter.
• Scoop three tablespoons of dough individually into each muffin pan trying to form three balls to make the clover shape. You can use a wet knife or spatula to shape it into smooth balls.
• Allow to rise for 40-45 minutes if you use instant yeast or at least an hour if you used active dry yeast.
• Preheat oven last 15 minutes of rising to 350 degrees.
• Bake for 20 minutes or until 200 degrees.
• Allow to cool in pan, it will help them stay moist longer, it will also soften the rolls. If you prefer a drier crust, remove immediately.

EASY GLUTEN-FREE DINNER ROLLS

Steps:

• 1. Preheat oven to 350 degrees. Grease muffin cups. 2. Mix egg, milk, yogurt, oil and vinegar in a bowl until combined. 3. In the bowl of a stand mixer, place flour, baking soda, baking powder, sugar, salt, xanthan gum and yeast (if desired) and blend together. With mixer on low speed, add wet ingredients to the dry ingredients. 4. Using an ice cream scoop, distribute the dough evenly among the muffin cups. Immediately place the pan in preheated oven and bake for 35 to 45 minutes until done. Remove rolls from oven and let sit for 5 minutes before serving.

GLUTEN FREE DINNER ROLLS

Steps:

• 1. Preheat oven to 350 degrees. Combine all ingredients. Mix well to remove all lumps. The dough will be quite wet. Wet hands to handle dough. Take about 1/4 cup of dough, shape it into a ball, ( I use a manual release ice cream scoop) it is just about the right size for nice rolls. Drop dough into greased baking muffin tin. Repeat until all the dough is used. Bake 18-20 minutes, until golden brown and toothpick inserted comes out clean. I always push on the top, if it spring back up they are cooked. cool on a rack, or like us, eats them warm with butter. Very tasty.

GLUTEN-FREE CRESCENT ROLLS

Steps:

• Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.
• Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
• Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
• Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
• Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
• Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.
• Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).
• Bake crescents until golden brown, about 25 minutes.