Every Christmas morning we wake up let these rolls warm up to room temp, then pop them in the oven while we gather around and listen to my husband read the Christmas Story. We make a big pot of coffee/hot cocoa and open our gifts while these cinnamon rolls are filling the air with sweet aroma. By the time we are done opening gifts these yummy creations are usually done and ready to frost and eat. It is the perfect Christmas morning.
Ingredients
- 2 cups cold milk
- 1 package vanilla pudding mix
- 2 packages active dry yeast
- ½ cup warm water
- ½ cup plus 2 tablespoons butter, melted
- 2 eggs
- 2 tablespoons white sugar
- ½ cup brown sugar
- 1 tsp salt
- 6 cups gluten free flour (Tom Sawyer flour)
- Filling:
- ½ cup brown sugar
- 1 tsp cinnamon
- Frosting:
- 1 cup packed brown sugar
- ½ cup heavy whipping cream
- ½ cup butter cubed
- 2 cups confectioners’ sugar
- Nuts are optional
Instructions
- Directions
- ***please remember all gluten free flours are not created equal. If your flour mix don't have xanthan or guar gum, you will want to add some. also as you are adding GF flour watch your texture, its easy to get over dense or goopy messes with the incorrect amount. It is a practice makes perfect type of recipe.***
- In a large bowl, whisk the milk and pudding mix and let stand for 2 minutes, set aside. In a large bowl dissolve yeast in warm water. Add ½ cup butter, eggs, white sugar, brown sugar salt, and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining GF flour to form a soft sticky dough.
- Turn on a GF floured surface; knead just until smooth. (remember gluten free dough doesn't need to be kneaded to form elastic dough, over mixing will kill the yeast with our recipes) Place in greased bowl, cover, and let rise for one hour or until doubled. Turn on GF floured surface and roll out to desired thickness. Brush with butter and sprinkle with brown sugar and cinnamon (nuts if desired). Roll up and cut into slices. Place in a baking dish, cover and let rise for about 30 minutes.
- Bake at 350 for 20-25 minutes or until golden brown. Meanwhile, in a large saucepan, combine brown sugar, cream, and butter. Bring to a boil and cook for 2 minutes. Remove from heat. Beat in confectioners’ sugar with a hand mixer until creamy.
- (if you make these the night before just let rise for about an hour or two and then refrigerate. Pull them out of the fridge and let warm to room temp and bake. If you don't let warm to room temp the baking will take a little longer)
- * we have made these dairy free as well however the outcome wasn't as soft and chewy.
© 2024 Recipe property of www.glutenfreealaska.com
Ingredients
- 2 cups cold milk
- 1 package vanilla pudding mix
- 2 packages active dry yeast
- ½ cup warm water
- ½ cup plus 2 tablespoons butter, melted
- 2 eggs
- 2 tablespoons white sugar
- ½ cup brown sugar
- 1 tsp salt
- 6 cups gluten free flour (Tom Sawyer flour)
- Filling:
- ½ cup brown sugar
- 1 tsp cinnamon
- Frosting:
- 1 cup packed brown sugar
- ½ cup heavy whipping cream
- ½ cup butter cubed
- 2 cups confectioners’ sugar
- Nuts are optional
Instructions
- Directions
- ***please remember all gluten free flours are not created equal. If your flour mix don't have xanthan or guar gum, you will want to add some. also as you are adding GF flour watch your texture, its easy to get over dense or goopy messes with the incorrect amount. It is a practice makes perfect type of recipe.***
- In a large bowl, whisk the milk and pudding mix and let stand for 2 minutes, set aside. In a large bowl dissolve yeast in warm water. Add ½ cup butter, eggs, white sugar, brown sugar salt, and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining GF flour to form a soft sticky dough.
- Turn on a GF floured surface; knead just until smooth. (remember gluten free dough doesn't need to be kneaded to form elastic dough, over mixing will kill the yeast with our recipes) Place in greased bowl, cover, and let rise for one hour or until doubled. Turn on GF floured surface and roll out to desired thickness. Brush with butter and sprinkle with brown sugar and cinnamon (nuts if desired). Roll up and cut into slices. Place in a baking dish, cover and let rise for about 30 minutes.
- Bake at 350 for 20-25 minutes or until golden brown. Meanwhile, in a large saucepan, combine brown sugar, cream, and butter. Bring to a boil and cook for 2 minutes. Remove from heat. Beat in confectioners’ sugar with a hand mixer until creamy.
- (if you make these the night before just let rise for about an hour or two and then refrigerate. Pull them out of the fridge and let warm to room temp and bake. If you don't let warm to room temp the baking will take a little longer)
- * we have made these dairy free as well however the outcome wasn't as soft and chewy.
© 2024 Recipe property of www.glutenfreealaska.com
Ingredients
- 2 cups cold milk
- 1 package vanilla pudding mix
- 2 packages active dry yeast
- ½ cup warm water
- ½ cup plus 2 tablespoons butter, melted
- 2 eggs
- 2 tablespoons white sugar
- ½ cup brown sugar
- 1 tsp salt
- 6 cups gluten free flour (Tom Sawyer flour)
- Filling:
- ½ cup brown sugar
- 1 tsp cinnamon
- Frosting:
- 1 cup packed brown sugar
- ½ cup heavy whipping cream
- ½ cup butter cubed
- 2 cups confectioners’ sugar
- Nuts are optional
Instructions
- Directions
- ***please remember all gluten free flours are not created equal. If your flour mix don't have xanthan or guar gum, you will want to add some. also as you are adding GF flour watch your texture, its easy to get over dense or goopy messes with the incorrect amount. It is a practice makes perfect type of recipe.***
- In a large bowl, whisk the milk and pudding mix and let stand for 2 minutes, set aside. In a large bowl dissolve yeast in warm water. Add ½ cup butter, eggs, white sugar, brown sugar salt, and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining GF flour to form a soft sticky dough.
- Turn on a GF floured surface; knead just until smooth. (remember gluten free dough doesn't need to be kneaded to form elastic dough, over mixing will kill the yeast with our recipes) Place in greased bowl, cover, and let rise for one hour or until doubled. Turn on GF floured surface and roll out to desired thickness. Brush with butter and sprinkle with brown sugar and cinnamon (nuts if desired). Roll up and cut into slices. Place in a baking dish, cover and let rise for about 30 minutes.
- Bake at 350 for 20-25 minutes or until golden brown. Meanwhile, in a large saucepan, combine brown sugar, cream, and butter. Bring to a boil and cook for 2 minutes. Remove from heat. Beat in confectioners’ sugar with a hand mixer until creamy.
- (if you make these the night before just let rise for about an hour or two and then refrigerate. Pull them out of the fridge and let warm to room temp and bake. If you don't let warm to room temp the baking will take a little longer)
- * we have made these dairy free as well however the outcome wasn't as soft and chewy.
© 2024 Recipe property of www.glutenfreealaska.com
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These look wonderful! Thank you for the note about GF flour, I have not used it much and would never have known about the xanthan or guar gum!
You are welcome. Xanthan and/or Guar Gum are staples to gluten free cooking. It is the glue that holds it together.
Those look so good! I totally love your Christmas morning tradition!!! I want to try the recipe dairy-free. What should I sub for the pudding mix?
Of course I am very late in replying Ann and I apologize. There are some wonderful Vegan pudding mixes out there (Vivian’s Live) however you are going to pay an arm and a leg for them. I do believe we made these for our son when he was dairy free and left out the pudding, they turned out quite dry but still good. You could also make your own dairy free pudding and reduce the liquid intake in the recipe however this may take some playing around with.
It was unclear what size pudding package to use qmd whether it should be instant or the cooking kind. I used the later. Hoping it turns out ok.
Hope it worked out for you. It is the small package of instant pudding, I believe the 1.4 ounce.