An easy, delicious gluten-free recipe made from gluten-free bread mix. You can alter the amount of whipping cream and glaze depending on how decadent you want them!



Recipe Summary

20 mins
20 mins
50 mins
1 hr 30 mins
24 rolls


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

If you are having trouble spreading the dough onto the plastic wrap, the butter will make it easier to spread it out as your fingers won't stick to the dough.

Nutrition Facts

187 calories; protein 2.3g 5% DV; carbohydrates 31.9g 10% DV; fat 5.9g 9% DV; cholesterol 24.9mg 8% DV; sodium 165.4mg 7% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Four stars for taste. The method for me was a bit difficult seeing that there was never a dough to roll but more a batter. I used King Arthur Flour's gluten free bread &pizza crust mix (18.5 ounces) not Bob's Red Mill. I adjusted ingredients according to the amount differences and also for my taste. I used about 1/2 cup of white sugar and about 3/4 of the cream. I poured it onto buttered parchment paper but it was impossible to roll due to being so liquid as well as cutting/scoring it. I ended up with a cake which I cut into pieces and then covered with the glaze which I reduced as well. Definitely worth trying. Perhaps next time I will use a trusted homemade bread mix instead of an industrial produced one. Thank you for the recipe. Read More