Gluten-Free Cinnamon Rolls
These gluten-free cinnamon rolls are soft, fluffy, and packed with warm cinnamon-sugar goodness.
Ingredients
Rolls
- 1 16 ounce bag Bob's Red Mill Gluten Free Bread Mix You must use this!
- ½ cup white sugar
- 1 packet instant yeast
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup 2% milk
- 2 eggs room temperature
- ⅓ cup melted butter
- 2 teaspoons vanilla extract or paste
- ¼ cup GF all purpose flour for rolling the dough
Filling
- 6 tablespoon softened butter
- ¾ cup white sugar
- 2 tablespoon cinnamon
Frosting
- ⅓ cup melted butter
- 6 ounce cream cheese
- 1 ¾ cup powdered sugar
- 2 teaspoon vanilla extract or paste
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the gluten-free bread mix, instant yeast (do not use the yeast packet from the flour), sugar, salt, and baking powder. Mix on low speed until well combined.1 16 ounce bag Bob's Red Mill Gluten Free Bread Mix, ½ cup white sugar, 1 packet instant yeast, 2 teaspoon baking powder, ½ teaspoon salt
- Warm the milk in the microwave for about 1 minute, until it reaches the temperature of warm bath water. It should be warm but not hot—if it’s too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate.1 ¼ cup 2% milk
- With the mixer running on low speed, slowly pour in the warm milk, followed by the melted butter, eggs, and vanilla extract. Mix for about 30 seconds, then scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated.2 eggs, ⅓ cup melted butter, 2 teaspoons vanilla extract or paste
- Increase the speed to medium-low and knead the dough for about 5 minutes. Once done, let the dough rest for a few minutes.
- In a small bowl, whisk together the cinnamon and sugar. Set aside.¾ cup white sugar, 2 tablespoon cinnamon
- In another bowl, melt the butter for about 15–20 seconds in the microwave. Stir to ensure it is softened rather than fully melted, then set aside.6 tablespoon softened butter
- Transfer the dough to a generously floured surface. Using a floured rolling pin, roll the dough into a 12×15-inch rectangle.¼ cup GF all purpose flour for rolling the dough
- Brush the softened butter evenly over the surface of the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
- Using a pizza cutter or a sharp knife, slice the dough into 12 equal strips, about 1 1/4 inches wide. For larger rolls, cut 10 strips at 1 1/2 inches wide.
- Roll each strip into a spiral and place them in a greased 9×13-inch baking dish, leaving space between them to allow for rising.
- Cover the baking dish with plastic wrap and a dish towel. Let the rolls rise for 1 hour in a warm environment. If the kitchen is cold, preheat the oven for a few minutes, turn it off, and place the dish on top of the oven to create a warm environment.
- Toward the end of the rising time, preheat the oven to 350°F.
- Once the rolls have risen and slightly puffed up, bake for 22–28 minutes, or until golden brown.
- While the rolls are baking, prepare the glaze. In a mixing bowl, whisk together the melted butter and cream cheese until smooth. Gradually add the powdered sugar, 1/2 cup at a time, whisking until fully incorporated. Stir in the vanilla extract.⅓ cup melted butter, 6 ounce cream cheese, 1 ¾ cup powdered sugar, 2 teaspoon vanilla extract or paste
- Remove the rolls from the oven and let them cool for about 5 minutes. Spread the glaze over the warm rolls.
Notes
This recipe requires Bob’s Red Mill Gluten Free Bread Flour, a unique blend that plays a key role in the dough’s texture and structure. Unfortunately, I don’t recommend substituting it, as a gluten-free all-purpose flour blend won’t yield the same results.
Nutrition
Calories: 337kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 72mgSodium: 321mgPotassium: 79mgFiber: 1gSugar: 41gVitamin A: 592IUVitamin C: 0.1mgCalcium: 105mgIron: 0.5mg