Print

gluten free cinnamon rolls

gluten free cinnamon rolls
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These gluten-free cinnamon rolls offer a soft, pillowy texture that rivals traditional wheat-based versions. Featuring a gooey cinnamon filling and a rich cream cheese frosting, they are the perfect cozy weekend tradition.

Ingredients

Scale

3 ½ Cups Gluten-Free All-Purpose Flour (with xanthan gum)
1 Cup Warm Whole Milk (110°F)
1 Tablespoon Instant Yeast
¼ Cup Granulated Sugar
6 Tablespoons Unsalted Butter (Melted)
2 Large Eggs (Room temperature)
1 Teaspoon Salt
½ Cup Unsalted Butter (Softened)
¾ Cup Brown Sugar (Packed)
2 Tablespoons Ground Cinnamo
4 Ounces Cream Cheese (Softened)
1 ½ Cups Powdered Sugar
1 Teaspoon Vanilla Extract
2 Tablespoons Milk or Cream

Instructions

  1. Combine the warm milk, one tablespoon of sugar, and the yeast in a small bowl. Let sit for 10 minutes until foamy
  2. Whisk the remaining sugar, flour, and salt in a large stand mixer bowl
  3. Add the melted butter, eggs, and the yeast mixture to the dry ingredients
  4. Use the paddle attachment to mix on medium speed for about five minutes until smooth and slightly sticky
  5. Transfer the dough to a lightly oiled bowl, cover with a warm damp cloth, and let rise for 1 hour
  6. Prepare the filling by mixing softened butter, brown sugar, and cinnamon into a paste
  7. Turn dough out onto floured parchment paper and pat or roll into a 1/4 inch thick rectangle
  8. Spread the cinnamon filling evenly across the surface, leaving a small border
  9. Use the parchment paper to help roll the dough into a tight log
  10. Cut the log into 12 even pieces using a sharp knife or dental floss
  11. Place rolls into a greased 9×13 inch baking pan, cover, and let rise for 30-45 minutes
  12. Preheat oven to 350°F and bake for 25-30 minutes until golden brow
  13. Whisk frosting ingredients together and spread over warm rolls immediately

Notes

Ensure milk is between 105°F and 115°F to properly activate yeast without killing it.

Use room temperature eggs to avoid slowing the rising process.

Store leftovers in an airtight container for 2 days at room temperature or 5 days in the fridge.

Reheat for 20 seconds in the microwave to restore softness before eating.

Rolls can be frozen for up to 3 months; thaw overnight and reheat at 300°F for 10 minutes.

Nutrition

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