Gluten Free Cinnamon Rolls
You are going to love these light springy gluten free cinnamon rolls! They are full of flavor and are even better with the cream cheese icing on top!
Ingredients
- 4 cups gluten free flour blend * see note
- 2 teaspoons yeast * see note
- 3 tablespoons sugar
- ½ teaspoon sea salt
- 2 eggs size large
- 1 cups milk * see note
- 1 ¼ cup water warm
- 3 tablespoons oil light oil
Cinnamon Sugar Swirl
- 4 tablespoons butter cold unsalted
- 1 cup brown sugar
- 1 ½ teaspoons ground cinnamon
Cream Cheese Icing
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- ¾ cup powdered sugar
Instructions
- Add warm water, yeast, and sugar to the bowl of a standing mixer. Allow the mixture to sit for 5 minutes. (Make sure the water temperature is no hotter than 110º F.) Add the rest of the wet ingredients to the bowl.
- Add the dry ingredients to the stand mixer bowl. Turn the mixer on low speed to mix. Gradually increase the speed until you have a nice dough.
- You only get one good rise so it is important to rise the dough after you shape the cinnamon rolls.
- Press the dough into a rectangle shape on a silicone mat or wax paper. Try for a ¼-inch thickness. (Feel free to dust with a small amount of additional flour if needed.)
- In a small bowl, add the cinnamon filling ingredients. Cut the cold butter into the brown sugar-cinnamon mixture until it resembles crumbs.
- Pour the cinnamon-sugar mixture over the dough. Spread out the cinnamon roll brown sugar mixture and then gently press it into the dough so it will stay in the rolls better while.
- Tightly roll the dough into a roll. Roll the long side around, not the shorter side.
- Take a piece of string. I used sewing thread. Place the thread under the roll towards the end. Grab both ends and twist and pull. This will cut the long dough roll into single serving rolls. Repeat down the entire line of the dough to make your cinnamon rolls.
- Preheat the oven to 200º F and then turn it off. Place the cinnamon rolls into a greased 9x13 pan. Place the baking pan into the oven and let the cinnamon rolls rise until they double in size, about 45 minutes.
- Remove the rolls and preheat the oven to 350º F. Bake the cinnamon rolls for 25 minutes until done. Let them sit for 5 minutes on a cooling rack while you mix the icing.
- Add the icing ingredients to a standing mixer, or use an electric handheld mixer. Mix until the icing is creamy. Spread the icing on the warm cinnamon rolls.
Notes
- Gluten free flour blend - For this recipe, I tested three premium gluten free flour blends. Authentic Foods Steve's GF Bread Blend, Cup4Cup, and Better Batter Gum-Free Artisinal Blend Flour (gum and rice-free.) You can use other flour blends, but note King Arthur Measure for Measure and Bob's 1 to 1 do not rise well. Steve's blend was my all-time favorite flour blend.
- To make this recipe dairy-free, substitute the butter for vegan butter and use non-dairy milk.
- Not all yeast is gluten free. I know Red Star Platinum is NOT gluten free so avoid that one.
- These rolls will keep up to 4 days in the refrigerator.
- You can freeze these rolls in a freezer-safe zipper bag.
Nutrition
Serving: 1rollCalories: 337kcalCarbohydrates: 56gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 42mgSodium: 199mgPotassium: 92mgFiber: 5gSugar: 27gVitamin A: 364IUVitamin C: 1mgCalcium: 84mgIron: 2mg
Tried this recipe?Let us know how it was!