Description
This recipe provides a guide for making soft, fluffy, and comforting gluten-free cinnamon rolls, perfected over time to be an easy and rewarding baking experience for any family. Get ready for a surprisingly easy and incredibly rewarding baking journey.
Ingredients
- 3 cups (360g) gluten-free all-purpose flour blend, with xanthan gum
- 2.25 teaspoons (7g) active dry yeast
- 0.5 cup plus 1 teaspoon (102g) granulated sugar
- 0.75 cup (170g) unsalted butter, (0.5 cup melted and cooled for dough, 0.5 cup softened for filling, 0.25 cup softened for frosting)
- 1 cup (240ml) milk, warmed to 105–115 degrees F (or unsweetened almond milk for a dairy-free option)
- 2 large eggs, at room temperature
- 0.5 teaspoon salt
- 1 cup (200g) brown sugar
- 2 tablespoons ground cinnamon
- 1.5 cups (180g) powdered sugar
- 4 oz (113g) cream cheese, softened
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: In a large bowl, whisk warm milk (1 cup / 240ml, 105-115F) with 1 teaspoon granulated sugar and active dry yeast (2.25 tsp). Let sit 5-10 minutes until it looks foamy.
- Mix Wet Ingredients: Add 0.5 cup (113g) melted unsalted butter, 2 large eggs, and remaining 0.25 cup (50g) granulated sugar to the yeast mixture. Whisk until well combined and smooth.
- Combine Dry Ingredients: Gradually add 3 cups (360g) gluten-free flour blend and 0.5 tsp salt, mixing with a spoon or stand mixer until a soft, slightly sticky dough forms (2-3 minutes).
- First Dough Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 60-90 minutes, or until visibly doubled in size.
- Prepare Filling: While the dough rises, combine 0.5 cup (113g) softened unsalted butter, 1 cup (200g) brown sugar, and 2 tablespoons ground cinnamon in a small bowl. Mix until well combined and spreadable.
- Roll Out Dough: On a lightly floured surface (using extra GF flour) or between two sheets of parchment paper, gently roll the risen dough into a 12×18 inch rectangle, about 0.25-inch thick.
- Spread Filling: Evenly spread the prepared cinnamon mixture over the entire surface of the dough, leaving a small 0.5-inch border on one long edge.
- Roll Up Dough: Tightly roll the dough into a log, starting from the long edge opposite the 0.5-inch border. Roll carefully and evenly to create a uniform spiral.
- Slice Rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 even rolls, approximately 1.5 inches thick.
- Second Dough Rise: Place the sliced rolls, cut-side up, in a lightly greased 9×13 inch baking dish. Cover and let them rise again in a warm spot for another 30-45 minutes, or until puffy and almost touching.
- Bake Rolls: Preheat your oven to 375F (190C). Bake for 20-25 minutes, until the tops are golden brown and the rolls are cooked through.
- Mix Frosting: While the rolls cool slightly, beat 4 oz (113g) softened cream cheese, 0.25 cup (57g) softened unsalted butter, 1.5 cups (180g) powdered sugar, and 1 tsp vanilla extract in a medium bowl until smooth and fluffy.
- Frost and Serve: Spread generously over warm (but not hot) cinnamon rolls. These are best enjoyed fresh.
Notes
Smart swaps include using dairy-free milk or vegan butter. Use dental floss for clean slices if the dough seems to squish. Rolls are best enjoyed fresh after frosting.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (90g)
- Calories: 410 calories
- Sugar: 41 g
- Sodium: 310 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg