Description
Soft Gluten-Free Cinnamon Rolls that are fluffy and tender, packed with a rich cinnamon filling and topped with your choice of decadent frosting or a sweet glaze. Perfect for special occasions or a delightful weekend treat, this recipe ensures delicious cinnamon rolls without gluten.
Ingredients
Scale
Dough
- 5 2/3 cups King Arthur Gluten-Free Bread Flour
- 1/3 cup granulated sugar (40 grams)
- 2 1/4 teaspoons instant yeast (1/4 oz)
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 1/4 cup warm whole milk
- 1 cup warm water
- 2 eggs (room temperature)
- 6 Tablespoons salted butter (melted)
Filling
- 1/2 cup butter, VERY soft (113 grams/1 stick)
- 1 cup brown sugar (200 grams)
- 1 1/2 Tablespoons ground cinnamon
- Optional: 1/2 teaspoon vanilla bean powder
- Pinch salt (less than 1/8 teaspoon)
Glaze
- 3 cups powdered sugar (360 grams)
- 1/3 cup heavy cream (or more, as needed)
- 2 teaspoons vanilla extract
- Tiny pinch salt (less than 1/8 teaspoon)
Cream Cheese Frosting
- 8 ounces full-fat cream cheese, softened (226 grams)
- 4 Tablespoons butter, softened (56 grams)
- 2 cups powdered sugar (240 grams)
- 1 1/2 teaspoons vanilla extract
- Pinch salt (less than 1/8 teaspoon)
Instructions
- Prepare the dough: In a large mixing bowl, combine the gluten-free bread flour, granulated sugar, instant yeast, kosher salt, and baking powder. In a separate bowl, whisk together the warm whole milk, warm water, eggs, and melted butter. Gradually add the wet ingredients to the dry, mixing until the dough forms a smooth, soft consistency.
- First rise: Cover the dough and let it rise in a warm place until it doubles in size, approximately 60 minutes.
- Make the filling: In a bowl, mix the very soft butter, brown sugar, ground cinnamon, optional vanilla bean powder, and a pinch of salt until thoroughly combined into a spreadable cinnamon filling.
- Shape the rolls: Roll the dough out on a floured surface into a large rectangle. Spread the cinnamon filling evenly over the dough. Carefully roll the dough into a tight log and cut into 12 equal pieces.
- Second rise: Place the cinnamon rolls into a greased baking dish, cover them, and let rise for an additional 30 minutes until puffy.
- Bake: Preheat the oven to 350 degrees Fahrenheit. Bake the cinnamon rolls for 35 minutes or until golden brown and cooked through.
- Prepare glaze or frosting: For glaze, whisk powdered sugar, heavy cream, vanilla extract, and salt until smooth and pourable. For frosting, beat softened cream cheese and butter until smooth, then add powdered sugar, vanilla extract, and salt, mixing until creamy.
- Cool and finish: Allow the rolls to cool slightly before drizzling with glaze or spreading the cream cheese frosting generously over the warm rolls. Serve warm for best texture and flavor.
Notes
- For best results, use King Arthur Gluten-Free Bread Flour as no substitutions work as well.
- You can make the dough a day ahead and refrigerate after the first rise; bring back to room temperature before shaping.
- Adjust the consistency of the glaze by adding more heavy cream if it is too thick.
- Ensure eggs and dairy are at room temperature for improved dough texture.
- These rolls freeze well; bake fully and freeze, then reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
