Ingredients
1 cup warm milk
2 ¼ tsp active dry yeast
¼ cup granulated sugar
½ cup melted and cooled unsalted butter
2 large room temperature eggs
1 tsp vanilla extract
4 cups gluten-free all-purpose flour blend (containing xanthan gum)
1 tsp salt
½ cup softened unsalted butter
¾ cup packed light brown sugar
2 tbsp ground cinnamo
4 oz softened cream cheese
½ cup softened unsalted butter
2 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp milk
Pinch of salt
Instructions
- Activate the Yeast: Warm your milk to between 105-115°F. Pour it into a large mixing bowl or the bowl of a stand mixer. Sprinkle in the granulated sugar and yeast. Stir gently. Let this mixture sit for 5-10 minutes until foamy. This shows your yeast is active and ready to make amazing gluten free cinnamon rolls
- Prepare the Dough: Next, add the melted butter, eggs, and vanilla extract to the yeast mixture. Whisk everything together until well combined. In a separate bowl, whisk together the gluten-free flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a dough hook or by hand until a shaggy dough forms. Increase the speed to medium-low and knead for 5-7 minutes until the dough becomes smoother and elastic. It will still be a bit stickier than traditional dough
- First Rise: Lightly grease a clean bowl with oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has nearly doubled in size. This proofing stage is crucial for fluffy gluten free cinnamon rolls
- Make the Filling: While the dough rises, prepare the filling. In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until it forms a spreadable paste. Set it aside
- Roll and Fill: Once the dough has risen, gently punch it down. Lightly dust your work surface with gluten-free flour. Turn the dough out onto the floured surface. Roll the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick. Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small border on one long edge
- Roll and Slice: Tightly roll the dough up from one of the long edges, creating a log. Use a sharp, un-serrated knife or dental floss to cut the log into 12 equal slices, about 1.5 inches thick
- Second Rise: Arrange the slices in a greased 9×13 inch baking dish, leaving a little space between each roll. Cover the baking dish loosely with plastic wrap or a kitchen towel. Let the gluten free cinnamon rolls rise in a warm place for another 30-45 minutes, or until visibly puffy
- Bake: Preheat your oven to 375°F (190°C). Remove the cover from the rolls. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. Do not overbake; you want tender gluten free cinnamon rolls
- Prepare the Frosting: While the rolls bake, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, a pinch of salt, and 2 tablespoons of milk. Beat until light and fluffy. Add more milk, one teaspoon at a time, if you desire a thinner consistency
- Frost and Serve: Once the gluten free cinnamon rolls come out of the oven, let them cool in the pan for about 5-10 minutes. This allows them to set slightly. Then, generously spread the cream cheese frosting over the warm rolls. Serve immediately and enjoy these homemade gluten-free treats!
Notes
**Accurate Measurements:** Always use a kitchen scale to measure your gluten-free flour blend; volume measurements can be inconsistent.
**Warmth is Key for Rising:** Ensure your milk is 105-115°F for yeast activation. Provide a warm, draft-free spot for both rises, possibly a slightly warmed (turned off) oven.
**Don't Over-Flour:** Use just enough gluten-free flour on your work surface to prevent sticking, as too much can dry out the dough.
**Roll Tightly:** When forming the log, roll the dough as tightly as possible to create beautiful, defined spirals.
**Sharp Knife or Dental Floss:** Use a very sharp, un-serrated knife or unflavored dental floss for clean cuts.
**Don't Overbake:** Gluten-free baked goods can dry out quickly. Bake only until golden brown on top and the center reaches around 200°F (93°C).
**Frost While Warm:** Frosting warm (but not hot) rolls allows the frosting to melt slightly and seep into the nooks and crannies for extra moisture.
**Room Temperature Storage:** Store frosted rolls in an airtight container at room temperature for 1-2 days.
**Refrigeration Storage:** For longer storage (up to 3-4 days), keep rolls in an airtight container in the refrigerator.
**Freezing (Baked):** Once completely cooled, wrap individual frosted or unfrosted rolls tightly in plastic wrap, then place in a freezer-safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator.
**Reheating:** Microwave individual rolls for 20-30 seconds, or cover loosely with foil and warm in a 300°F (150°C) oven for 10-15 minutes.
- Prep Time: 40 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 roll
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg