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–+ servings
Baked lemon rolls topped with lemonade icing in a pan.

Gluten Free Lemon Rolls

Sandi Gaertner
How to make fluffy gluten free lemon sweet sticky rolls.
4.96 from 22 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
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Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 45 minutes
Total Time 1 hour 30 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 rolls
Calories 252 kcal

Ingredients
  

Yeast Proofing:

  • 1 teaspoon sugar
  • 2 teaspoons yeast * Do not use Red Star Platinum
  • ¾ cup warm water * see note

Dough:

  • 3 ½ cups gluten free flour blend * see notes, Steve's Flour only: 507 grams.
  • 3 tablespoons sugar
  • 2 large eggs
  • 1 cup non-dairy milk * see note
  • 3 tablespoons light oil
  • ¼ teaspoon salt

Filling:

  • ⅓ cup lemon curd
  • ¼ cup sugar
  • 2 tablespoons lemon zest

Icing:

  • ¾ cup powdered sugar
  • 3 tablespoons lemon juice add more or less for thickness of icing you want

Instructions
 

  • Add yeast and sugar to a small bowl of warm water. Be sure your water is no hotter than 110º F. Let the mixture sit for five minutes to get bubbly.
  • Add the yeast mixture, milk, eggs, oil, and the rest of the sugar to the mixing bowl of a stand mixer. Use the paddle or dough hook attachment. Mix until the liquid is combined.
  • Add the flour and salt, and mix on low speed. Gradually increase the speed of the mixer until the dough is formed. (About 30-40 seconds.)
  • Place the dough onto a silicone mat. Dust the mat with a tiny bit of gluten free flour blend. (Use a less expensive flour brand for dusting the mat.)
  • Do not rise the dough until the rolls are completely shaped!
  • Flatten the dough with a rolling pin or your hands. The thickness is a personal preference. My dough is 1/2 inch thick.
  • Mix the sugar and lemon zest mixture and sprinkle it on the dough.
  • Add lemon curd to the dough, on top of the lemon zest mixture, and spread it with a spoon.
  • Carefully roll the dough lengthwise into a roll shape. Note this will be a little messy. The lemon curd will ooze out, and that is okay. I will show you how to add it back at the end.
  • The best way to cut out your rolls is to use sewing thread. (Using a knife will flatten your rolls!) Take a piece of sewing thread. Place the thread under the roll and cross the ends up.
  • Pull the strands of thread, which cut the roll from the outside in. This helps keep your rolls circular in shape.
  • Place the rolls onto a parchment paper-lined baking sheet. Use a small spoon to scoop up the lemon curd that ran out and put it on top of the dough rolls.
  • A warm oven is the best way to rise the gluten-free dough. Warm your oven to 200º F and then turn it off. Cover the rolls with plastic wrap to prevent them from drying out. Place the rolls into the oven for 45 minutes to rise.
  • Bake the gluten free lemon sweet rolls at 350º F for 20-25 minutes until they look done. The actual bake time will vary by the size of your pan and the size and thickness of your rolls.
  • Mix up the lemonade icing. Drizzle or spread it onto the lemon rolls while they are warm. Enjoy! 

Notes

  1. I tested this recipe with Authentic Foods Steve's Gluten Free Bread Blend flour. It is the best for making cinnamon rolls and shaped bread. Light years better.
  2. Do not use the gram weight measurement unless you are using Steve's blend.
  3. If you choose to use a different blend, you WILL need to add more flour. Use my photos in the post to guide you in what your dough should look like. Be sure to choose a flour blend that works with yeast; many blends do not. You can read my suggestions on what flour to use. Many like to use Cup4Cup, it will work, but you will need a LOT more flour using this blend due to the dried milk powder.
  4. Use warm filtered water to proof the yeast. Check the temperature of the water to ensure it is no warmer than 110º F.
  5. I used oat milk, but any non-dairy or regular milk will work.
  6. Store the baked rolls in an airtight container in the refrigerator.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1rollCalories: 252kcalCarbohydrates: 46gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 30mgSodium: 87mgPotassium: 51mgFiber: 4gSugar: 21gVitamin A: 73IUVitamin C: 3mgCalcium: 55mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.