These gluten free cinnamon rolls with a peanut butter glaze are about to become your family's favorite morning treat. Roll them up with cinnamon and butter, bake, then drizzle peanut butter glaze all over them when they come out of the oven! (I also include nut-free and dairy-free options!!)
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Today you get this post from my husband's point of view. Mr. Fearless Dining is quite witty, and he is a die-hard peanut butter fan. If you want to skip the long story, straight to the recipe, hit that big Jump to Recipe button at the top.
Do you know how books give the "his" and "hers" version of a story? You have to understand, my husband has never wanted much to do with my blog, except eat what I make. Well, this gluten free cinnamon roll recipe inspired him to write a few words for you today.
Hi Everyone, it is Mrs. Fearless Dining's husband, David.
It’s Christmas morning, and your kids are up faster than Santa’s sleigh sped around the world last night. They need some kind of breakfast to fuel the present-opening frenzy. There’s the usual daily breakfast stuff (blah).
This holiday season, Sandi (Mrs. Fearless Dining and my wife) made peanut butter cinnamon rolls for our family. She’s made a lot of recipes for you, the readers of this blog, but this one, with the combination of cinnamon rolls and peanut butter more than doubling the appeal, disappeared faster than, well, let’s just say much faster than she wanted it to.
Please let Sandi know how your family enjoys these Peanut Butter Cinnamon Rolls! (She already knows how much I enjoyed them - it meant a trip to the virtual doghouse, but it was soooo worth it!)
Cinnamon rolls have universal appeal (there’s a whole chain of stores that makes just these!), and, well, peanut butter. I needn’t say more.
Peanut butter is even more delicious and also more healthful than cinnamon rolls, and it’s just as tempting. Combine peanut butter and cinnamon rolls, and even those with the steeliest wills will be wiping crumbs off their faces (while your wife is not looking and after she asked you to wait until the photos were done.
I’m only human, and these were sitting around for hours!).
But there is more to say: by using peanut butter in these delicious rolls, the protein content slows down the hyper-burn rate a bit. We’ve lowered the likelihood of sugar-crash-temper-tantrum driven tears falling among the shreds of wrapping paper.
And that, my friends, is a blessing on Christmas morning.
If you celebrate holidays other than Christmas, then make these peanut butter cinnamon rolls on New Year's Eve to help you recover on New Year’s morning. (But good luck on keeping them around that long!)
What you need to make these:
- Gluten free flour blend - I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
- Xanthan gum - As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
- Honey - You can use cheap honey for this recipe...no need to use expensive local honey.
- Yeast - Use one packet of dry yeast. I used regular, not rapid rise.
- Milk - Dairy-free or regular milk is fine. If you are making this gluten free cinnamon rolls recipe dairy-free, use dairy-free butter.
Recipe step by step directions:
Step 1: Add the yeast, honey, and warm water to a bowl. Allow the yeast to get bubbly, about 10 minutes.
Step 2: Add your wet ingredients to a standing mixer. Add in the peanut butter and other ingredients to your mixer. Pour in the yeast mixture.
Step 3: Slowly add the dry ingredients and mix at low speed.
Step 4: Remove the bowl and mix paddle and cover the bowl with plastic wrap. Set the dough aside someplace warm to rise. Allow rising 30-60 minutes.
Step 5: Roll the cinnamon roll dough out flat. I rolled my dough to a ½ inch thickness.
Step 6: Add the brown sugar and cinnamon filling. Cut the dough with thread to make even rolls. I loop the thread under the roll. Pull each end up. Twist the ends and pull each so that it cuts through the dough.
Step 7: Place the cut rolls in a greased baking pan. Allow rising 30 minutes in the pan.
Step 8: Bake the rolls at 350º F for 25-30 minutes.
Step 9: Mix up the peanut butter glaze and brush over the warm cinnamon rolls.
Expert Tips and Recipe FAQ:
You can easily make this nut-free. Either use Sunbutter for the glaze, or make a simple glaze with just powdered sugar and water.
This recipe is very easy to make dairy-free by using vegan butter and non-dairy milk.
There are lots of gluten free flour blends that would work well for cinnamon rolls. I recommend avoiding any that include bean flour.
These rolls will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
If your cinnamon rolls turned out tough and dense, it is because there was too much flour and not enough liquid. If you use a starchy gluten free flour blend, you may need to add a little more liquids.
More of my favorite gluten free treats:
- Gluten Free Eggnog Cupcakes with an Eggnog Frosting
- Gluten Free Hot Chocolate Donuts
- No-Bake Gluten Free Peanut Butter Pie
- Quick and Easy Chocolate Peanut Butter Fudge
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Gluten Free Peanut Butter Cinnamon Rolls
- 2 ¼ cup Gluten Free Flour Blend * see note
- 2 teaspoons yeast
- ¼ cup peanut butter * see note
- ½ cup warm water
- ½ cup almond milk * see note
- 3 tablespoons melted butter
- 2 tablespoons honey
- 2 large eggs
For the Filling:
- ½ cup brown sugar
- 1 tablespoon cold butter for rolls
- 1 teaspoon cinnamon
For the Glaze:
- 1 cup powdered sugar
- ¼ cup Skippy Natural Honey Peanut Butter
- 2-3 tablespoons water
- In a dish, add ½ cup warm water, yeast, and honey. Make sure your water is no warmer than 200º F.
- Let sit for 10 minutes until yeast starts to bubble.
- In a mixer, add eggs, peanut butter, melted butter, yeast mixture, and almond milk.
- Mix on low to blend.
- Add flour ¼ cup at a time and continue mixing on low.
- Once all flour is added, turn up the speed to medium high.
- Blend one to two minutes.
- Put plastic wrap over the mixing bowl and set in a warm spot to allow the dough to rise.
- Rise 30 minutes.
- Preheat the oven to 350º F.
- Cut off a large piece of wax paper.
- Dust with flour.
- Drop the dough on and sprinkle a little flour on top.
- Place another piece of wax paper on top and roll to ½ inch thickness with a rolling pin.
- Place tiny chunks of cold butter along the dough.
- Spread the cinnamon sugar mixture on top.
- Slowly roll the dough into a log.
- With a sharp knife, cut the dough into 2 inch slices. You can also use baker's string or thread to cut the rolls. This is actually the best way to keep your rolls perfectly rounded. To do this method, put the string under the roll. Twist the string over the roll and pull to cut each roll.
- Arrange into a greased 8x8 baking dish.
- Bake for 20-25 minutes.
- While the rolls are baking, add Skippy Natural Honey Peanut Butter and powdered sugar into a small bowl.
- Add 2-3 tablespoons water.
- Mix with a whisk to blend.
- Spread over the cinnamon rolls and enjoy!
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and use dairy-free milk.
- Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- These rolls will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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(*This post was updated from an old 12/15 post.)