I was involved in a Cinnamon Roll fundraiser last weekend at our church. We made about 500 regular ones and two batches of the King Arthur Gluten Free recipe. The fundraiser was a huge success. We are now looking at an annual event.
I had tested two recipes and we all agreed that the KAF one was the best. The first time I made them I used muffin tins. For the event I used 9x9 disposable pans. They were "fine". They tasted good. No one complained. I'm sure the GF people were thrilled to be included at all. But I was not thrilled. Before next year I would like to find a way to make a real cinnamon roll. To me the ones we made were more like a swirled-cinnamon, yeasted cupcake. Is there any way to make them more of a bread and less of a cake?

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