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5 from 3 votes

Gluten Free Cinnamon Rolls

by: claire cary

Fluffy and just like the classic, these gluten free cinnamon rolls are smothered in a cream cheese icing and perfect hot from the oven. They're naturally vegan but loved by all types of eaters!
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Prep: 15 mins
Cook: 25 mins
Total Rise Time 2 hrs
Total: 2 hrs 40 mins
8

Ingredients

Rolls:

  • 2 ¾ cup gluten free all purpose flour see notes
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 packet dry active rapid rise yeast 2 1/4 tsp
  • 1 cup + 2 tbsp warm milk I used almond, any kind works
  • ¼ cup melted but cooled butter I used Earth Balance
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
  • 3 tbsp white granulated sugar

Filling:

  • cup dark brown sugar
  • 2 tbsp cinnamon
  • 4 tbsp melted butter I used Earth Balance

Icing:

  • 4 ounces plain cream cheese I used Kite Hill
  • 1 ½ cups powdered sugar
  • 2 tbsp milk or more as needed to thin
  • 2 tsp vanilla extract

Instructions

  • I know this is a lot of steps, but these are easy to make, don't worry :) Measure out the milk in a measuring cup and warm to 100-110 degrees Fahrenheit. Any hotter and you'll kill the yeast, any cooler and it won't activate. If you don't have a thermometer, it should feel warm to the touch like bath water, but not hot.
  • Add in the 3 tbsp of white sugar and the packet of yeast. Mix together. Set aside to activate for 5-10 minutes.
  • Meanwhile, whisk together the flour, baking powder, baking soda and salt. Make sure to spoon and level the flour, do not pack it in or scoop from the bag. Just spoon it into your measuring cup and then level off the top.
  • Add in the melted but cooled butter, vanilla and vinegar.
  • After about 5-10 minutes, your yeast/milk should look bubbly/foamy on the top. If it doesn't, then the yeast was either expired or the milk was too hot and killed the yeast.
  • When the top is foamy, give it a stir then add to the flour mixture.
  • Use a wooden spoon to combine to form a dough. It should be neither wet nor dry, just a soft dough. Knead for just 2 minutes to smooth it out.
  • Let the dough rest in a bowl, cover with a towel and set in a warm environment to rise for 1 hour. I use a drawer below my oven, but an off oven works too.
  • Meanwhile, whisk together the brown sugar and cinnamon and lightly grease a 9 inch pie pan. Set both aside.
  • After 1 hour, the dough should roughly double in size. Take the dough and add to a lightly floured piece of parchment paper. This will help with the rolling.
  • Roll into a roughly 11x13 inch rectangle, flouring your rolling pin as needed.
  • Spread the melted butter onto the dough coating the entire surface, it will seem like a lot, but use it all!
  • Sprinkle the cinnamon sugar on top. This will also seem like a lot, but trust me, use it all! Carefully rub/press the cinnamon sugar into the butter.
  • Working from the long edge, roll the dough in to a log. It helps to lift the parchment up and use it to roll. You want to roll somewhat tightly so you have lots of swirls. Use a piece of dental floss or sewing thread (I don't recommend a knife since it will flatten the log), and cut the dough in half. Cut each half in half, then cut each quarter into half again. You should have 8 pieces. When using floss/thread just hold it nice and tight and slice right through the dough, wiggle it on the bottom to make sure it went all the way through.
  • Carefully take each piece and and place it into your pie pan. It might be tight, but don't be afraid to move things around/smoosh them in there so they all fit.
  • Cover and let rise for 1 more hour.
  • Toward the end of the rising, preheat the oven to 350 degrees Fahrenheit.
  • After the rolls have risen, add to the preheated oven and bake for 22-30 minutes or until just golden brown on top. If you like gooey centers, take them out a bit early.
  • While they're baking, whisk together all ingredients for the icing. Taste and add more sugar as desired, or thin out with a bit of milk.
  • When the cinnamon rolls are done, remove from the oven, let cool for just 5 minutes, then spread or drizzle the glaze on top. Serve right away and enjoy!

Notes

I used Bob's Red Mill 1:1 Baking flour, which I recommend to keep things consistent. You are welcome to use another flour of choice, but make sure it has xanthan gum!
You can use coconut sugar in place of the dark brown sugar if you prefer.
See the body of the post for notes about prepping these in advance.
Serving: 1roll / Calories: 435kcal / Carbohydrates: 62g / Protein: 6g / Fat: 17g / Saturated Fat: 6g / Fiber: 5g / Sugar: 30g

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