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Soft Gluten-Free Cinnamon Rolls

A single, fluffy Gluten-Free Cinnamon Roll generously topped with white cream cheese icing, sitting on a white plate.
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A recipe for making soft, fluffy, and gooey cinnamon rolls using a gluten-free flour blend.

Ingredients

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  • 1 cup warm milk (dairy or non-dairy)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 cups 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)
  • 3/4 cup packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 cup cream cheese, softened (for frosting)
  • 1 cup powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1-2 tablespoons milk (for frosting)

Instructions

  1. Activate the yeast: Combine warm milk, 1 teaspoon sugar, and yeast in a small bowl. Let stand 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together the activated yeast mixture, remaining 1/4 cup sugar, egg, melted butter, and vanilla extract.
  3. In a separate bowl, whisk the gluten-free flour blend, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or stand mixer until a sticky dough forms. Do not overmix.
  5. Cover the bowl and let the dough rest in a warm place for 45 minutes. The dough will rise slightly but will not double like wheat dough.
  6. Prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until combined.
  7. Lightly dust a work surface with gluten-free flour. Turn the dough out onto the surface. Gently press or roll the dough into a 10×14 inch rectangle.
  8. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Slice the log into 12 equal rolls using unflavored dental floss or a sharp knife.
  11. Place the rolls in a greased 9×13 inch baking dish. Cover and let them rest for another 20 minutes.
  12. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  13. Bake for 20 to 25 minutes, or until the tops are lightly golden brown.
  14. Prepare the frosting: Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Add milk one tablespoon at a time until you reach a spreadable consistency.
  15. Spread the frosting over the warm rolls immediately after removing them from the oven.

Notes

  • Use a high-quality 1-to-1 gluten-free flour blend that contains xanthan gum for the best texture.
  • Gluten-free dough will feel stickier and less elastic than traditional dough; avoid adding too much extra flour during shaping.
  • If you prefer a dairy-free version, use non-dairy milk and substitute the butter with a firm dairy-free baking stick, and use a dairy-free cream cheese alternative for the frosting.

Nutrition

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