Print

Soft and Gooey Gluten Free Cinnamon Rolls

Four freshly baked gluten-free cinnamon rolls covered in thick white icing, sitting in a light-colored baking dish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make incredibly soft and fluffy gluten free cinnamon rolls that taste just like the classic version. This recipe uses a quality 1:1 gluten free flour blend to achieve a perfect texture for your next brunch.

Ingredients

Scale
  • 1 cup warm milk (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, melted, plus 1/2 cup for filling
  • 2 large eggs, room temperature
  • 4 cups 1:1 Gluten Free All-Purpose Flour Blend (with xanthan gum)
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • For Filling: 1 cup packed brown sugar
  • For Filling: 2 tablespoons ground cinnamon
  • For Frosting: 4 ounces cream cheese, softened
  • For Frosting: 1/4 cup unsalted butter, softened
  • For Frosting: 2 cups powdered sugar
  • For Frosting: 1 teaspoon vanilla extract
  • For Frosting: 1-3 tablespoons milk or cream

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix wet ingredients: In a large bowl, whisk together the remaining 1/4 cup sugar, melted butter (1/2 cup), and eggs until combined. Stir in the yeast mixture and vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together the gluten free flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer or by hand until a soft, sticky dough forms. Gluten free dough will not look like traditional wheat dough.
  4. First rise: Cover the bowl with plastic wrap and place it in a warm spot to rise for 60 to 90 minutes, or until the dough has visibly increased in size.
  5. Prepare filling: While the dough rises, mix the brown sugar and cinnamon together in a small bowl. Set aside.
  6. Shape the rolls: Lightly dust a large piece of parchment paper with gluten free flour. Gently scrape the dough onto the paper. Pat or lightly roll the dough into a rectangle, about 12×16 inches.
  7. Spread butter and filling: Spread the remaining 1/2 cup of softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter.
  8. Roll and cut: Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls.
  9. Second rise: Place the rolls in a greased 9×13 inch baking dish. Cover loosely and let them rise in a warm place for another 30 to 45 minutes. Preheat your oven to 375°F during the last 15 minutes of rising.
  10. Bake: Bake for 20 to 25 minutes, or until the tops are lightly golden brown.
  11. Make frosting: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla, and milk, one tablespoon at a time, until you reach a smooth, spreadable consistency.
  12. Frost and serve: Spread the frosting generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • For the softest rolls, use a high-quality 1:1 gluten free flour blend that contains xanthan gum. Do not substitute with single flours.
  • If your kitchen is cold, place the covered dough in your oven with just the light on to create a warm rising spot.
  • You can make these overnight: After shaping and cutting, place the rolls in the pan, cover tightly, and refrigerate for up to 12 hours. Before baking, let them sit at room temperature for 30 minutes, then bake as directed, adding 5 minutes to the bake time if baking directly from the fridge.

Nutrition

Find it online: https://www.purecookingjoy.com/gluten-free-cinnamon-rolls-recipe/

0 Shares
Tweet
Pin
Share