Weekend Cinnamon Cream Cheese Rolls

We spent part of the weekend working on small, fun school projects. Ethan worked on his book box for school.

Gabriel worked on his writer’s notebook.

Summer joined in the fun by cutting and pasting her own little papers and books…and by providing the entertainment.

They enjoyed working on their school crafts, and I enjoyed helping them.

Sean decided to give everyone a break from projects by going on a walk/bike ride/scooter ride.  If you live in the Austin area, you know that Sean automatically wins father of the year for taking the littles outside so that they could have a little fun.  It was 109 today.  Yes, you read correctly – 109!  Needless to say, the adventure was over quickly, but they all had fun while it lasted.

Before getting out in the heat, I made some yummy breakfast rolls.  We have not had a breakfast sweet treat since we started our gluten/dairy/peanut free journey.  The littles were so excited and kept asking when the cinnamon rolls would be ready.  There was much anticipation surrounding this special weekend breakfast.  While they were eagerly waiting, filled with excitement, I was quite anxious, trying to think of a back-up plan in the event that the rolls flopped.

Never fear, though, they were wonderful.  I had high hopes for them because I found the recipe over at Our Best Bites, and they have yet to disappoint me with any of their food.  They are out of the cookbook, Gluten-Free Cooking Made Easy.  I have not actually purchased the cookbook or tried any of the other recipes out of it.  But, if all of the recipes are this good (and I am betting that they are!), it is definitely well worth the money to purchase a copy.

Cinnamon Cream Cheese Rolls

Cinnamon Cream Cheese Rolls

Slightly adapted from the Cinnamon Cream Cheese Rolls in Gluten-Free Cooking Made Easy



1/2 cup lukewarm water

2 teaspoons yeast

2 tablespoons sugar plus 2 teaspoons sugar

1 1/4 cups soy milk

2 cups brown rice flour

1 1/2 cups tapioca flour

2 1/2 teaspoons xanthan gum

1/2 cup potato starch

1 teaspoon salt

1/2 cup canola oil

2 eggs

Cream Cheese Filling

8 ounces vegan cream cheese

3/4 cup brown sugar

1 1/2 teaspoons cinnamon

1 1/2 teaspoons nutmeg


3 tablespoons soy milk

1 cup powdered sugar

1 teaspoon vanilla


  1. Preheat oven to 170 degrees, or “warm” setting.
  2. Place warm water in a small bowl and sprinkle yeast and 2 teaspoons sugar onto it. Set aside.
  3. Microwave milk for about 1 minute, until hot.
  4. Combine flours, 2 tablespoons sugar, xanthun gum, potato starch, and salt in a large bowl or in the bowl of your mixer.
  5. Add yeast mixture, warm milk mixture, oil, and eggs into dry ingredients. Beat at high speed for 3 minutes. The dough will be more like muffin batter than a bread dough.
  6. Spray a muffin tin pan with cooking spray. Generously spray the pan to prevent sticking. Spoon dough into muffin tins, around 1/2 full
  7. Mix cream cheese, brown sugar, cinnamon, and nutmeg. Place mixture into ziplock bag. But 1/2 inch opening in one corner of the bag. Squeeze cream cheese mixture onto dough. Add enough dough to cover the cream cheese mixture.
  8. Turn the oven off, and put the muffin pan inside to allow the rolls to rise. Let rise for approximately 20 minutes for rapid-rise yeast, and 30 minutes for regular yeast. Remove rolls from the oven.
  9. Turn heat up to 375 and bake for 20 minutes.
  10. Mix together the glaze ingredients, and drizzle over the warm rolls.

Make these rolls for breakfast this week, have them as a morning snack with a cup of tea, or serve them to your littles as a special treat when they get home from school.  Just make sure that you make them so that you do not miss out on the deliciousness.

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