Easy, Gluten-Free Cinnamon Rolls
These gluten-free cinnamon rolls are big, fluffy, and SOFT! Plus thanks to gluten-free bread flour, they're so easy to make.I have been a gluten-free food blogger for over 10 years and never shared a gluten-free cinnamon roll recipe until now! I tested and re-tested this recipe to get it just right. I am so proud of this recipe and I hope you love it too!NOTE: These gluten-free cinnamon rolls need to be made with gluten-free bread flour. Gluten-free all purpose flour will not yield the same results.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 2 tablespoons cinnamon
- 8 tablespoons (113g) butter (melted)
- 8 ounces (226g) cream cheese (softened)
- 4 Tablespoons (56g) butter (softened)
- 1 ⅓ cup (160g) powdered sugar
- 2 teaspoons vanilla extract
- 3 cups (340g) powdered sugar
- 1/3 -1/2 cup milk
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, granulated sugar, instant yeast, salt and baking powder. Mix to evenly combine.
- 2
With the mixer running on low, slowly add the water, milk, eggs and melted butter. Turn the speed up to medium and mix for 3 minutes until very smooth. The dough will resemble thick cookie dough. This is normal!
- 3
Use an oiled spatula to scrape down the bottom and sides of the bowl.
- 4
Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)
- 5
In a small bowl, mix together the brown sugar and cinnamon.
- 6
Lightly grease a 9x13 baking dish with butter or cooking spray.
- 7
Turn out the dough onto a lightly floured surface and shape it into a ball.
- 8
Sprinkle with a little flour, then roll the dough out into a 15×15-inch square.
- 9
Spread the melted butter for the filing over the dough. Sprinkle the cinnamon-sugar all over the dough.
- 10
Using a pizza cutter, cut the square into twelve 1.25-inch wide strips.
- 11
Roll each dough strip up into a cinnamon roll. Place in the prepared baking dish.
- 12
Cover the pan with plastic wrap or a clean kitchen towel. Place in a relatively warm place and allow the rolls to rise for 45-60 minutes or until doubled in size.
- 13
Preheat the oven to 350F. Bake for 30-35 minutes, or until the rolls are slightly golden brown.
- 14
Set the rolls aside to cool for 15 minutes or until just slightly warm to the touch.
- 15
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy.
- 16
Add the butter and beat until smooth and combined, then beat in the powdered sugar and vanilla until combined.
- 17
Using a knife or icing spatula, spread the icing over the warm rolls. Serve immediately and enjoy!
- 18
In a medium bowl, whisk together all of the glaze ingredients until well combined.
- 19
Spread over the slightly warm rolls. Serve immediately and enjoy!