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Sticky Cinnamon Rolls


This is a bit of a cheater recipe—it’s last month’s Cinnamon Cream Scones recipe reinvented as Sticky Cinnamon Rolls.

Work has been so all-consuming I haven’t had a chance to bake or even cook as much as I’d like. I had a break this morning and decided to make scones. They’re easy and they’re good. And, I craved something carbolicious. (I have GF treats from the health food store in the cupboard but, hmm, let’s just say homemade is better.)

While measuring the dry ingredients my mind started wandering. And, the idea of cinnamon rolls kind of crept in. I’ve never made them and haven’t eaten one in years. They just popped into my head and once there that was it. I knew the dough for the scones was pliable and thought, “Let’s do this.”

I adjusted the recipe slightly - omitting the sweet white rice and replacing it with the same amount of tapioca flour. I thought it might make a softer dough that would be more like a cinnamon roll. Not too bad.

So here you go — it’s a cheater recipe that really doesn’t have much of a recipe at all. (And, it may require some future tweaking or fiddling but if I do that I’ll keep you posted.)

Sticky Cinnamon Rolls

(The italicized notes reflect updates to the recipe. Read the Update below for more details.)


1 recipe Cinnamon Cream Scones - omitting Sweet Rice Flour and subbing in Tapioca Flour (See the new flour blend below.)



4 tablespoons sugar

2 tablespoons brown sugar

1 teaspoon cinnamon

2 tablespoons Earth Balance

handful chopped walnuts

handful Enjoy Life Chocolate Chips



4 or 5 tablespoons confectioners sugar

1 tablespoon (more or less) coconut or other non-dairy milk

A few drops of vanilla


Preheat the oven to 350 degrees.



Prepare the Cinnamon Cream Scones according to the recipe. (Replacing the flours in the original recipe with the new flour blend noted below + 1 tablespoon baking powder.) Place the dough in the refrigerator while you prepare the filling.


Mix the sugars and cinnamon together in a small bowl. Cut the Earth Balance in until it is thoroughly incorporated into the sugar cinnamon mixture. Stir in the walnuts and chocolate chips.


Dust a pastry mat with sorghum or rice flour and turn the dough out onto it. Pat it down shaping it into a thick rectangle. Sprinkle a little more flour over the dough and start to roll it out with a rolling pin making sure that it doesn’t stick to the mat. (I have an ancient Tupperware pastry mat that’s excellent for this.) You want to roll out the dough into a rectangle that’s about 6 or 7 inches wide and 12 inches long. The final product will be about 1/4 inch or more in thickness.


Spread the cinnamon sugar mixture over the dough keeping it about 1/4 inch from the edge. You’re going to start carefully rolling the long edge until it becomes a long roll. Using a very sharp knife cut the roll into about 12 one-inch slices. I put each slice in a muffin pan that had liners in it. They fit perfectly. Alternatively arrange them side-by-side in a rectangular baking pan - sides touching.


Pop them in the oven for 20-25 minutes. Mine took the full 25 minutes - they were bubbling slightly when I took them out.


Prepare the glaze by mixing the confectioners sugar, coconut milk, and vanilla together. Adjust to the desired consistency (mine was pretty thick) by adding more milk or sugar as needed.


Drizzle the glaze over still warm muffins and serve slightly warm or at room temperature.




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Reader Comments (8)

Looks gorgeous I would a taste!

Jul 26, 2009 | Unregistered CommenterJeena

These look so good, I can almost taste them. I just might make them tomorrow morning...or maybe tonight! Thanks for sharing your carbolicious craving. :)

Jeena & Heather - Thanks! It's fun when a recipe turns out they way you'd hoped. These were so good I had to freeze half of them so I didn't eat the whole batch. -Nancy

Jul 27, 2009 | Registered CommenterNancy Kohler

These look delightful and oh-so-delicious. Thank you!


Jul 30, 2009 | Unregistered CommenterEllen

Ooh! Gf cinnamon buns!

Apr 19, 2010 | Unregistered CommenterMandee

I made these beautiful looking buns this morning. I think there was a mistake in the new ingredients, which called for 1 tablespoon of baking soda. It unfortunately gave the buns a terrible after-taste. Not sure if you meant for 1 teaspoon or baking powder? I was really disappointed after all my hard work.

Nov 7, 2010 | Unregistered CommenterBri

Bri - Yes, 1 tablespoon baking soda is incorrect. I'm so very sorry for the typo and the fact that your hard work resulted in something that was not suitable. My apology.

Nov 7, 2010 | Registered CommenterNancy Kohler

I am anxious to try these, however, I do not see baking soda at all in the scone recipe or anywhere that is discussed in the comments. Was that accidentally omitted?

Tracy C - Nope. I didn't use baking soda. That being said I don't think it would hurt if you added 1/2 - 1 teaspoon to the recipe. It's worth a try. -Nancy

Nov 18, 2012 | Unregistered CommenterTracy C.
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