Gluten Free Ginger Spice Cinnamon Rolls

We have a snow day today.

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We only have this much snow and its a snow day. It is supposed to get worse and accumulate but still, this looks a little pathetic. This weekend we had ALOT more snow.

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We had so much that I was able to make a snow man and we went sledding in the parking lot on trays from the cafeteria. It was fantastic. I spent the rest of the day completely in the christmas spirit. I watched 3 christmas movies, drank hot chocolate, made paper snowflakes and sang christmas songs. There were storm warnings for the next day and we were basically supposed to have an ice storm that night so I was figuring that we wouldn’t have school. I was wrong. We only had a delay of classes until 11 which isn’t even that special for me since on a normal day I don’t have classes till 10(muahhahahah). This morning though I got up because I was supposed to recite this poem for my english class today and it was stressing me out. I was actually wide awake at 7 am. I AM NEVER UP AT 7. So then I got dressed and ready to go eat breakfast and I saw the sign that said we don’t have school today.

SO since I’m up at this ungodly hour of 8:30 this morning, I thought I would do something productive and share these wonderful cinnamon rolls that I made while on thanksgiving break. Behold, ginger spice cinnamon rolls with a honey walnut glaze!

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 This was my first time making cinnamon rolls but luckily both my 92 year old grandmother and my father have made them many times before. My dad actually made the glaze for these which was really healthy and delicious, so you can thank him for that.

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This recipe is adapted from The Baking Beauties and from Crazy for Crust.



  • 1 2/3 cup (260 grams) brown rice flour
  • 1/2 cup (100 grams) potato starch
  • 1/3 cup PLUS 1/2 cup (105 grams) tapioca starch ( corn starch works too)
  • 1 tablespoon (10 grams) xanthan gum
  • 1 tablespoon (12 grams) rapid rise yeast
  • 3 tablespoons (45 grams) granulated sugar
  • 1/2 teaspoon (2 grams) salt
  • 1/4 cup (45 grams) instant vanilla pudding mix (dry) OR dry milk powder
  • 1 teaspoon (5 grams) baking powder
  • 4 tablespoons (55 grams) margarine or butter
  • 1/2 cup (115 grams) water
  • 1 large egg, room temperature
  • 3/4 cup (170 grams) milk
  • 1 teaspoon (5 grams) cider vinegar
  • 2 tablespoons (30 grams) oil (I used Canola)
  • 1 teaspoon (5 grams) vanilla


  • 6 tablespoons butter, softened
  • 1 tablespoon molasses
  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 2 tablespoons  rice flour


  • ½ cup Honey
  • ¼ cup Maple
  • ¼ cup Butter
  • 2 tsp Cinnamon
  • Walnuts


  • In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
  • Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
  • With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
  • Allow to mix on medium speed for 3 minutes.
  • Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a rectangle shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to approximately 8″ x 16″.
  • Combine the filling ingredients in a medium bowl and wisk until it becomes a paste.
  • Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.
  • 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, that will be the center of your finished rolls.
  • Using a long piece of dark thread (I used a knife and it worked fine), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide.Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1″ high.
  • Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
  • Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
  • While they are baking make the glaze. Combine the maple, honey, butter and cinnamon in a small pot and heat until the butter melts and the glaze becomes liquidy. Remove from heat and let it cool and thicken. Add chopped walnuts.
  • Allow to cool for about 5 minutes before spooning the glaze over them.
  • These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.

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Now I’m going to go play in the “snow” and enjoy by day off. Have an awesome day at work and school everyone :b