Gluten Free Cinnamon Rolls
by: claire cary
Gluten free cinnamon rolls that are soft, fluffy with gooey centers. They have a rich buttery flavor and deliciously sweet cream cheese glaze to top them off. These are truly the best homemade cinnamon buns made entirely from scratch!
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12
Ingredients
Rolls
- 1 16 ounce bag Bob's Red Mill Gluten Free Bread Flour NOT all purpose flour!
- ½ cup white sugar
- 1 packet instant yeast
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup milk
- 2 eggs room temperature
- ⅓ cup butter melted then cooled slightly
- 2 teapsoons vanilla
Filling
- 6 tablespoons softened butter dairy free or regular
- ¾ cup white sugar
- 2 tablespoons cinnamon
Frosting
- ¼ cup melted butter
- 4 ounces cream cheese
- 1 ½ cups powdered sugar
- 1 teaspoons vanilla
Instructions
- Please read through the recipe and notes section before starting for best results!
- To the bowl of a stand mixer, add the flour, yeast, sugar, salt and baking powder. Be sure to use instant yeast and not the yeast packet from the flour.
- Mix on low until combined with the dough hook.
- Warm the milk in the microwave for about 1 minute or until warm like bath water. You don't want it too hot or it will kill the yeast, but too cold and it won't activate the yeast.
- With the mixer running on low, pour in the milk, then the melted/slightly cooled butter, eggs and vanilla extract.
- Mix for about 30 seconds, then scrape down the sides and bottom of the bowl to ensure everything is well combined.
- Turn the mixer to medium/low speed and let knead the dough for about 5 minutes.
- Let the dough sit for a few minutes.
- Meanwhile, whisk together the cinnamon and sugar in a bowl and set aside.
- Add the 6 tablespoons of butter to a bowl and melt for about 15-20 seconds, then stir so it just looks softened and not fully melted. Set aside.
- Transfer the dough to a floured surface (I usually use parchment paper and flour it to really ensure no sticking).
- Roll into a 12x15 rectangle using a floured rolling pin.
- Carefully brush the butter on top, then sprinkle with the cinnamon sugar.
- There are two methods we can use to slice the rolls, but for this recipe, my preferred is to use a pizza cutter to cut the dough into strips.
- Working from the 15 inch end, cut out 12 strips about 1 1/4 inch wide (so each strip will be 1 1/4 inch x 12 inches). You can also make 10 large rolls and cut each 1 1/2 inch wide.
- Roll each strip into the roll and place in a greased 9x13 baking pan. They puff up a lot while they bake, so ensure you have enough space between each.
- Cover with plastic wrap then top with a dish towel and let rise for 1 hour. I will usually just place on top of my oven. You want a slightly warm environment, so if your house is cold, preheat the oven first.
- Toward the end of the hour, preheat the oven to 350 Fahrenheit.
- Once the rolls have risen (they won't quite double in size but will puff up a bit), bake for 22-28 minutes, depending on your oven and preference.
- Meanwhile, whisk together the melted butter and cream cheese for the glaze, then slowly add in the powdered sugar, 1/2 cup at a time until smooth. Whisk in the vanilla.
- When the rolls are done, let cool for about 5 minutes, then top with the glaze and enjoy!
Notes
For the cinnamon sugar filling, most cinnamon rolls call for brown sugar, but I find the texture to be too gritty so I prefer white. You can use brown if you prefer.
This recipe calls for the Bob's Red Mill Gluten Free Bread Flour. This is a very specific flour blend and unfortunately, I do not recommend any flour substitutions here. A gluten free all purpose flour blend will not work.
Serving: 1roll / Calories: 447kcal / Carbohydrates: 91g / Protein: 4g / Fat: 12g / Saturated Fat: 4g / Trans Fat: 1g / Fiber: 4g / Sugar: 47g / Iron: 2mg
