Last month I was walking through a mall in Dallas and out of nowhere I was hit upside the head with the smell of Cinnabons. Hot cinnamon rolls and sugary sweet icing are a delightful indulgence, but it’s just downright cruel to have to smell them when you know there’s no possibility of indulgence because the dang things aren’t gluten free.
Thankfully that problem is easily solved by making your own cinnamon rolls and sticky buns. Theortically easy enough to make on a Saturday morning (if you’re using the biscuit dough), I prefer to make my cinnamon rolls ahead of time and freeze them, so that the only Saturday morning activity required of me is to turn the oven on and sip my coffee.
I’ve specially crafted these recipes to be as friendly as possible to those of you who have multiple allergies. Be sure to read the article for more information on that. And watch the videos to see a nifty technique for rolling up the dough. Trust me, it will save you much
frustration.
Happy Baking!
Mary Frances
Article:
How to Make Cinnamon Rolls & Sticky Buns
Recipes:
Yeast Risen Dough
Baking Powder Risen Dough (yeast free, casein free, can be corn free)
Cinnamon Rolls
Sticky Buns
Cream Cheese and Orange Icings
Demonstrations
Step by Step Video of Making Cinnamon Rolls and Sticky Buns
So, at what stage do you freeze your cinnamon/sticky buns? And how do you thaw them for using?
Thanks, Joan
Joan,
I generally freeze them after I put them into the baking dish and then pop the whole thing straight into the oven the next morning. If it will be a while before you bake them, then I would cover a cookie sheet with parchment paper and freeze them on that and then move them to a freezer bag. In this case, I’d make the sugary syrup for the sticky buns right before I bake the sticky buns, just to make it easier to store everything in the freezer.