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gluten free cinnamon rolls

gluten free cinnamon rolls
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These fluffy and delicious gluten-free cinnamon rolls are a perfect treat for Sunday mornings, holidays, or any cozy weekend. Crafted to be light, airy, and full of irresistible cinnamon and vanilla flavor, they cater to dietary needs without sacrificing taste or texture, ensuring everyone can enjoy a piece of homemade magic.

Ingredients

Scale

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

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-cinnamon-rolls-2/