Cin-Sational Cinnamon Rolls

Cin-Sational Gluten Free Cinnamon Rolls

What you’ll need:

For the dough:

  • 2 cups Cooggies Carrot Cake Mix
  • 1 cup warm milk
  • 2 1/2 teaspoons active dry yeast (Fleischmann’s Gluten Free Yeast)
  • 2 Large eggs at room temperature
  • 1/3 cup butter melted


  • 1/2 cup butter almost melted
  • 1 cup packed brown sugar
  • 2 tablespoons cinnamon

Frosting: (optional)

  • 3 ounces cream cheese
  • 1/4 cup butter softened
  • 1 cup powdered sugar
  • 1/2 tablespoon vanilla extract


  • Preheat oven to 375
  • Pour the warm milk in the bowl of a mixer and sprinkle the yeast
  • Add the eggs, butter, salt and sugar
  • Add the Cooggies bake mix, using beater blade until the ingredient are combined. Allow mixture to rest 5 minutes
  • Change to the dough hook 
  • Beat the dough for 5 minutes or until elastic. With the gluten free mix, its not going to be very elastic, this is Ok. Its going to be soft
  • Spray a bowl with cooking spray.
  • Remove the dough from the mixer, and place it in the greased bowl.
  • Cover the bowl with a towel, place it in a warm place, let it rest 30 minutes
  • While the dough is resting, in a medium bowl combine all the ingredients for the filling.
  • Sprinkle a pastry mat with the Cooggies gluten free flour. Turn out the dough onto the mat, sprinkle more flour
  • Flour a rolling pin and roll the dough to about a 12×15 rectangle
  • Pour the filling evenly on top of the rectangle
  • Roll the dough up tightly
  • Cut into 12 slices and place them in a greased 9×13 baking pan.
  • Cover the pan, let it rest 20 minutes.
  • Bake  for 17 to 19 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
  • Prepare the frosting, and add to the rolls once cooled down.

*For smaller rolls, cut the dough into 15 slices and use a 10×15 baking pan.



Leave a comment

Please note, comments must be approved before they are published