This exact thing happened to me when I tried making gf cinnamon rolls!! I ended up just dumping it all in a loaf pan and making cinnamon roll bread — which was actually delicious lol. Haven’t gotten up the nerve to try again😅 having celiac is hard enough without taking L’s like this bahaha
ComfiestTardigrade
What I do is check the recipe to see if they have descriptions/pictures of the dough at every stage! Flour really differs from region to region and so does how much moisture it sucks up. For a decent amount of baked goods you can go by feel. Once you get a general idea of how something should look it gets easier to eyeball, and you gotta fuck up first to learn! So don’t feel discouraged! Trust your instinct, next time if it says to knead the dough and it’s like a batter, just throw in some more flour into the bowl and go from there!
I will say this made me laff 😭😭 you got both ends of the spectrum
No-Country-2374
The ratios must have been way off here. Did you follow recipe/ratios correctly? You must have made a mistake here
Irishpanda1971
From the first photo, I assume we are about to be told about a wonderous new product that makes doing cinnamon rolls a snap, possibly using the power of copper, for only $19.99. With a second one free if we order now!
Any_Literature4548
Poo roll
cmisner60
Lololol!!!! Sorry
Acrobatic_Lychee9718
This is kinda weird because I used preppy kitchen’s recipe too and mine turned out okay, maybe your scale is off?
patriarchalrobot
Bro over here looking like Midas
jinkietwinkie
Heavens.
Dancing_Clean
OP I’m so sorry but I can’t stop laughing at that big broken roll in the second pic.
Ka7o0
O7
Kaiyukia
Did you bake them anyway? Kinda curious
KirinoLover
I see you made it gluten free! I highly recommend checking out The Loopy Whisk and her recipe. She truly has never steered me wrong, and I exclusively bake with GF flours.
SpiderHamm5
As someone who works with both traditional flour and gf flour for their bakery: the first one looks like either the ratios are way off (try and share your recipe here if you can) or your technique for kneading needs some work; light and nimble and push out rather than down. Gf will always have issues, try to use a good brand and a very well reviewed (like more than 100 votes) recipe. Some people get away with bad recipes and not many people call them out. Good luck though! When it works out you have an a very good recipe that many will enjoy
TearyEyeBurningFace
Ditch that recipe and go for the king Arthur ones. They’re nothing fancy but they are always reliable.
I swear some recipies on some websites are absolute trash that wont come together because the ratios are way out to town.
SubstantialBass9524
It’s not a fail, it’s a valuable life learning experience on the road to future success
bluepushkin
Oh no! 😂😂😂 Did you use the same recipe twice?
HortonFLK
Try scraping up the batter from the counter and baking it in a waffle iron. Just to see what happens.
MrsFlyingPanda
I don’t know much about bking but your dough looks wet, adding more flour didn’t work?
ChaoticKitten18
If you’re using GF flour, try using psyllium husk, I can’t remember who it is that has a recipe for it, but there is one online.
waltybishop
You gave it a go though so A for effort, I haven’t even tried to bake in like a year
idlefritz
Incredible failure. I’m a professional pastry cook and I’m not sure I could reproduce this intentionally without quizzing you. Clearly too much hydration and the dough is underdeveloped but we must go deeper.
mlledufarge
It’s not quite the same, but gently folding (instead of rolling) GF biscuit dough with a filling between the folds worked *reasonably* well for me last year. It’s definitely not a cinnamon roll, but it hit the spot when I was on an elimination diet
single_white_dad
I used [this one before](https://theloopywhisk.com/2023/02/04/gluten-free-cinnamon-rolls/). I used the bobs redmill, which says sum about not being good for yeasted junk but her mix is basically the same junk anyway. Psyllium husk is essential, no substitutions
Momosimpai
Ive made gluten free cinni rolls so many times and FAILEDDDD. The only saving recipe was the one from theloopywhisk, she uses psyllium husk gel and its seriously a game changer and now I add psyllium gel to every gf recipe that is a yeasted dough.
31 Comments
I don’t know enough about baking to even being to explain what’s happened here
Ruh roll
The dough explosively pooed itself? 😥
That first one looks like a paste, 100% something is off with the ratios 🫣
Might be worth trying a babka dough for cinnamon rolls, it’s a much easier and more forgiving dough in my experience! GF is a hard one though.
Do you want a cinnamon roll recipe suggestion? Or just commiseration?
Did you follow a recipe or try to wing it?
Highly recommend [the Pioneer Woman’s](https://www.thepioneerwoman.com/food-cooking/recipes/a11914/cinammon-rolls/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_org_ca_21687406524&gad_source=1)
This exact thing happened to me when I tried making gf cinnamon rolls!! I ended up just dumping it all in a loaf pan and making cinnamon roll bread — which was actually delicious lol. Haven’t gotten up the nerve to try again😅 having celiac is hard enough without taking L’s like this bahaha
What I do is check the recipe to see if they have descriptions/pictures of the dough at every stage! Flour really differs from region to region and so does how much moisture it sucks up. For a decent amount of baked goods you can go by feel. Once you get a general idea of how something should look it gets easier to eyeball, and you gotta fuck up first to learn! So don’t feel discouraged! Trust your instinct, next time if it says to knead the dough and it’s like a batter, just throw in some more flour into the bowl and go from there!
I will say this made me laff 😭😭 you got both ends of the spectrum
The ratios must have been way off here. Did you follow recipe/ratios correctly? You must have made a mistake here
From the first photo, I assume we are about to be told about a wonderous new product that makes doing cinnamon rolls a snap, possibly using the power of copper, for only $19.99. With a second one free if we order now!
Poo roll
Lololol!!!! Sorry
This is kinda weird because I used preppy kitchen’s recipe too and mine turned out okay, maybe your scale is off?
Bro over here looking like Midas
Heavens.
OP I’m so sorry but I can’t stop laughing at that big broken roll in the second pic.
O7
Did you bake them anyway? Kinda curious
I see you made it gluten free! I highly recommend checking out The Loopy Whisk and her recipe. She truly has never steered me wrong, and I exclusively bake with GF flours.
As someone who works with both traditional flour and gf flour for their bakery: the first one looks like either the ratios are way off (try and share your recipe here if you can) or your technique for kneading needs some work; light and nimble and push out rather than down.
Gf will always have issues, try to use a good brand and a very well reviewed (like more than 100 votes) recipe. Some people get away with bad recipes and not many people call them out. Good luck though! When it works out you have an a very good recipe that many will enjoy
Ditch that recipe and go for the king Arthur ones. They’re nothing fancy but they are always reliable.
I swear some recipies on some websites are absolute trash that wont come together because the ratios are way out to town.
It’s not a fail, it’s a valuable life learning experience on the road to future success
Oh no! 😂😂😂 Did you use the same recipe twice?
Try scraping up the batter from the counter and baking it in a waffle iron. Just to see what happens.
I don’t know much about bking but your dough looks wet, adding more flour didn’t work?
If you’re using GF flour, try using psyllium husk, I can’t remember who it is that has a recipe for it, but there is one online.
You gave it a go though so A for effort, I haven’t even tried to bake in like a year
Incredible failure. I’m a professional pastry cook and I’m not sure I could reproduce this intentionally without quizzing you. Clearly too much hydration and the dough is underdeveloped but we must go deeper.
It’s not quite the same, but gently folding (instead of rolling) GF biscuit dough with a filling between the folds worked *reasonably* well for me last year. It’s definitely not a cinnamon roll, but it hit the spot when I was on an elimination diet
I used [this one before](https://theloopywhisk.com/2023/02/04/gluten-free-cinnamon-rolls/). I used the bobs redmill, which says sum about not being good for yeasted junk but her mix is basically the same junk anyway. Psyllium husk is essential, no substitutions
Ive made gluten free cinni rolls so many times and FAILEDDDD. The only saving recipe was the one from theloopywhisk, she uses psyllium husk gel and its seriously a game changer and now I add psyllium gel to every gf recipe that is a yeasted dough.