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Gluten-Free Cinnamon Rolls
Gluten-Free Cinnamon Rolls
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
210 minutes
Indulge in gluten-free cinnamon rolls with a fluffy texture, sweet cinnamon filling, and creamy cream cheese frosting - a crowd favorite using yeast and baking powder for perfection.
Ingredients:
  • 1 cup lukewarm whole milk
  • 3 tablespoons sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 3 cups Cup4Cup gluten free flour, plus more for dusting
  • 1 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup ground cinnamon
  • 3/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • For the frosting:
  • 4 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 tablespoon heavy cream
  • 1/8 teaspoon kosher salt
Instructions:
  • Prepare the dough by combining lukewarm milk, sugar, and yeast in a large bowl. Let it sit until bubbly, about 5 to 8 minutes. Then, mix in whole egg, egg yolk, melted butter, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Combine the wet and dry ingredients until just mixed – the dough will be loose and resemble a thick batter. Avoid adding more flour.
  • Prepare the cinnamon filling: Combine softened butter with cinnamon, sugar, vanilla, and salt in a medium bowl. Mix until smooth using a spoon or stiff spatula. If butter is firm, microwave briefly to soften.
  • Prepare the dough: Line a baking sheet with parchment paper and sprinkle with flour. Transfer the dough onto the parchment. Given the sticky nature of the dough, spray your hands with non-stick spray. Proceed to gently press and stretch the dough into a 10- x 15-inch rectangle using your hands.
  • Spread a spoonful of the filling evenly over the dough, using the back of the spoon to reach all edges.
  • Roll the dough tightly into a log using the parchment paper, with the seam at the bottom. Chill the log in the freezer on the baking sheet for 20 to 30 minutes to firm up.
  • 1. Thaw the rolls and discard the parchment. Cut the log into 12 rolls and place them in a greased 9-inch square or round cake pan with the cut side up. Cover with plastic wrap and allow to rise in a warm spot for 1 1/2 to 2 hours until soft and puffy.
  • Preheat the oven to 350°F during the final stage of rising.
  • Bake the rolls until they turn a light golden-brown, puffy, for approximately 30 minutes.
  • Prepare the frosting by mixing together the softened butter and cream cheese until velvety smooth. Then, blend in the powdered sugar, heavy cream, vanilla, and salt until thoroughly combined.
  • Serve warm by allowing the freshly baked rolls to cool for 5 to 10 minutes before generously icing them with delicious cream cheese frosting.

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