Description
Make soft, sweet gluten-free cinnamon rolls from scratch that honor classic baking traditions. This recipe yields tender rolls with a comforting cinnamon swirl, perfect for special mornings or weekend brunch.
Ingredients
Scale
- 4 ½ cups (680g) King Arthur Gluten-Free Bread Flour
- ⅓ cup (65g) granulated sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 ¼ cup (295ml) water warm
- 1 cup (236ml) whole milk warm
- 2 large eggs
- 6 tablespoons (85g) butter melted
- 1 cup (200g) brown sugar (for filling)
- 2 tablespoons cinnamon (for filling)
- 8 tablespoons (113g) butter melted (for filling)
- 8 ounces (226g) cream cheese softened (for frosting)
- 4 Tablespoons (56g) butter softened (for frosting)
- 1 ⅓ cup (160g) powdered sugar (for frosting)
- 2 teaspoons vanilla extract (for frosting)
Instructions
- In a stand mixer bowl with the paddle attachment, combine the gluten-free flour, granulated sugar, instant yeast, salt, and baking powder. Mix to combine evenly.
- With the mixer on low, slowly add the warm water, warm milk, eggs, and melted butter. Increase speed to medium and mix for 3 minutes until the mixture is smooth. The dough will look like thick cookie dough.
- Use an oiled spatula to scrape the bottom and sides of the bowl.
- Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes to make rolling easier.
- In a small bowl, mix the brown sugar and cinnamon for the filling.
- Lightly grease a 9×13 baking dish with butter or cooking spray.
- Turn the dough out onto a lightly floured surface and shape it into a ball.
- Sprinkle the dough with a little flour, then roll it out into a 15×15-inch square.
- Spread the melted butter for the filling over the dough surface. Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Using a pizza cutter, cut the square into twelve 1.25-inch wide strips.
- Roll each dough strip up into a cinnamon roll shape. Place the rolls in the prepared baking dish.
- Cover the pan with plastic wrap or a clean towel. Place in a warm area and let the rolls rise for 45 to 60 minutes, or until they double in size.
- Preheat your oven to 350F. Bake for 30 to 35 minutes, or until the rolls are slightly golden brown.
- Set the rolls aside to cool for 15 minutes, or until they are just slightly warm.
- For the cream cheese frosting, beat the softened cream cheese on high speed in a large bowl until smooth.
- Add the softened butter and beat until smooth and combined. Beat in the powdered sugar and vanilla extract until combined.
- Use a knife or icing spatula to spread the frosting over the warm rolls. Serve immediately.
Notes
- The dough consistency resembling thick cookie dough is normal for this gluten-free recipe.
- Refrigerating the dough for 20 minutes helps it become easier to handle and roll out.
- If you prefer a simpler topping, make the simple glaze: mix 3 cups powdered sugar, ⅓ to ½ cup milk, 2 teaspoons vanilla extract, and a pinch of salt until smooth.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 55g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
Keywords: Classic Gluten-Free Cinnamon Rolls, Gluten Free Meals, Gluten Free Food, Glutenfree Recipe, Comfort Baking, Gluten Free Desserts