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Soft Gluten-Free Cinnamon Rolls

Four soft Gluten-Free Cinnamon Rolls generously topped with white cream cheese frosting on a white plate.
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A step-by-step guide to making soft, fluffy cinnamon rolls using a reliable gluten-free flour blend.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 3/4 cups high-quality gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • For Frosting: 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or dairy-free milk alternative

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Mix wet ingredients: In a large bowl, whisk together the foamy yeast mixture, remaining granulated sugar, eggs, melted butter, and vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.
  4. Form the dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer or by hand until a soft, slightly sticky dough forms. Do not overmix.
  5. First rise: Cover the bowl with plastic wrap and place it in a warm spot to rise for 60 to 90 minutes, or until nearly doubled in size. Gluten-free dough may not double as dramatically as wheat dough.
  6. Prepare filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
  7. Shape the rolls: Lightly flour a large piece of parchment paper with gluten-free flour. Turn the dough out onto the paper. Gently press or roll the dough into a rectangle approximately 10×16 inches.
  8. Spread filling: Spread the cinnamon-sugar mixture evenly over the dough, leaving a 1/2-inch border on one long edge.
  9. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls using unflavored dental floss or a sharp knife.
  10. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover loosely and let rise in a warm place for 30 minutes. Preheat your oven to 375°F (190°C) during this time.
  11. Bake: Bake for 20-25 minutes, or until the tops are lightly golden brown.
  12. Make frosting: While the rolls cool slightly, beat the cream cheese and softened butter until smooth. Gradually add the powdered sugar and vanilla. Add milk one tablespoon at a time until the frosting reaches a spreadable consistency.
  13. Frost and serve: Spread the frosting generously over the warm rolls.

Notes

  • For the best texture, use a high-quality gluten-free blend that contains xanthan gum. If your blend does not contain it, add 1 teaspoon of xanthan gum to the dry ingredients.
  • To make these dairy-free, substitute the milk with unsweetened almond or soy milk, and use a dairy-free butter stick substitute for both the dough and the frosting.
  • If the dough is too sticky to handle, lightly dust your hands and work surface with gluten-free flour.

Nutrition

Find it online: https://cookerykings.com/gluten-free-cinnamon-rolls-recipe/