The Magical (and Secretly Easy) Gluten-Free Cinnamon Rolls
Okay, friends. Let's talk about cinnamon rolls. Soft, gooey, swirled perfection that often feels like a distant dream for those of us avoiding gluten, right? I used to stare longingly at those perfect, golden-brown rolls in bakery windows. Then, I decided, enough was enough! I was determined to recreate that fluffy, cinnamon-y bliss in my own kitchen, and yes, make it entirely gluten-free. And after a lot of testing (and a lot of very delicious failures), I finally nailed it!
This isn't your average gluten-free baking saga, involving a dozen different flours and obscure ingredients. This recipe is approachable, honestly pretty easy, and produces results that will have everyone at your table, gluten-free or not, reaching for seconds. Seriously, I've served these to gluten-eating friends who never suspected they were missing out on any gluten at all!
The secret? It's a blend of simple, pantry-friendly ingredients and a few key techniques that I'm absolutely bursting to share with you. So grab your aprons, turn your ovens on, and let's make some magic!
What You'll Need: The Ingredients
For the Dough:
- 1 cup warm whole milk (or your favorite non-dairy alternative, like almond or oat)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar (for activating the yeast)
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum, or add 1 teaspoon if it doesn't. My favorites are either Bob's Red Mill 1:1 or King Arthur Measure for Measure)
- 1/4 cup granulated sugar (for the dough)
For the Filling:
- 4 tablespoons unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or cream to your desired consistency.
Step-by-Step Instructions: Let's Get Baking!
- Proofing the Yeast: In a large mixing bowl, whisk together the warm milk, 1 teaspoon granulated sugar, and the active dry yeast. Let it sit for about 5-10 minutes, until it looks foamy – this is how you know the yeast is doing its thing.
- Adding the Wet Ingredients: After the yeast is nice and frothy, add the lightly beaten eggs, melted butter, vanilla extract, and salt to the bowl. Gently whisk all of these together until everything is nicely combined.
- Dry Ingredients In: Add your gluten-free flour blend and the 1/4 cup granulated sugar to the wet ingredients. Mix with a spatula until a thick, shaggy dough forms. Don't overmix here!. You may need to add a little more flour if the dough seems too sticky, or a tablespoon of milk if it's too dry. The dough should be soft but hold its shape.
- First Rise: Line your mixing bowl with a touch of oil. Place the dough inside and cover with a warm towel. Allow it to rise in a warm place for about an hour, or until doubled in size. (This may take a little longer on a colder day, so just be patient!)
- Rolling Out the Dough: Once the dough has risen, gently punch it down. On a lightly floured surface (gluten-free flour, of course) roll it out into a large rectangle, about 1/4-inch thick. The shape doesn't have to be perfect – we're going for delicious, not picture-perfect geometry.
- Filling the Dough: Spread the softened butter all over the surface of the dough, leaving a little border empty around the edges. In a small bowl, mix together the brown sugar and cinnamon, and then sprinkle the mixture all over the buttered dough.
- Rolling It Up: Starting on one of the long edges, carefully and tightly roll the dough up like a jelly roll. Seal the seam by pinching it gently.
- Slicing into Rolls: Using a sharp knife, slice the dough into 1-1.5 inch thick rolls. A tip - I like using unflavored dental floss, slide the floss under the log, then gently cross over the top to cut clean and avoid smashing the dough.
- Second Rise: Place the rolls, cut-side up, in a greased 9x13 inch baking dish. Cover them with a towel, and allow them to rise again for another 30 minutes. While that's happening, preheat the oven to 350°F (175°C).
- Baking the Rolls: Once your oven is preheated and the rolls have risen again, pop the baking dish into the oven and bake for approximately 25 to 30 minutes, or until they are beautifully golden brown.
- Frost that Goodness: Once the rolls are finished baking, let them cool slightly. In a mixing bowl, combine the cream cheese and butter, and beat until smooth. Add the powdered sugar, vanilla, and milk (or cream) and mix until the frosting is creamy and you have the consistency just how you like it. Spread the frosting generously over the warm rolls and get ready to taste the heaven!
Tips & Tricks for the Best Darn Gluten-Free Cinnamon Rolls:
- Gluten-Free Flour Blend: The quality of your gluten-free flour blend is incredibly important here. Using good ones like Bob's Red Mill 1:1 or King Arthur Measure for Measure are key for getting great results. These are formulated well and are easy to work with.
- Dough Consistency: The dough will feel soft but workable. Don't be afraid to add a tablespoon of extra flour or milk if needed. Weather and humidity can affect this step, so you'll want to adjust based on your own kitchen.
- Make Ahead: These can be made the day before! You can prepare the rolls entirely, let them do the second rise in the pan, then cover them with plastic wrap and keep them in the fridge overnight. In the morning, simply bake as directed.
- Spice it Up: Feel free to add a little nutmeg or cardamom for a deeper flavor, if you're feeling fancy!
- Frosting Customization: Swap out the vanilla for lemon extract for a tangy frosting twist, or add a touch of maple syrup for some warmth.
Recipe Card
Gluten-Free Cinnamon Rolls
Yields: 12 rolls
Prep time: 45 minutes
Cook time: 25-30 minutes
Ingredients:
Dough:
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tsp sugar
- 2 large eggs, lightly beaten
- 1/4 cup butter, melted
- 1 tsp vanilla
- 1/2 tsp salt
- 3 cups gluten-free all-purpose flour blend
- 1/4 cup granulated sugar
Filling:
- 4 tbsp butter softened
- 1 cup brown sugar packed
- 2 tbsp cinnamon
Frosting:
- 4 oz cream cheese softened
- 4 tbsp butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 2-4 tbsp milk or cream
Instructions:
- Proof yeast: Mix warm milk, 1 tsp sugar, and yeast and let sit for 5-10 min
- Add eggs, melted butter, vanilla, salt to the yeast mixture and whisk.
- Incorporate flour and 1/4 cup sugar to the wet mixture. Mix until a soft dough forms.
- Let the dough rise in a warm place for one hour.
- Roll out dough into a large rectangle.
- Spread softened butter, then sprinkle brown sugar and cinnamon over dough.
- Roll into a log tightly.
- Slice into 1-1.5-inch rolls using a sharp knife or dental floss.
- Place rolls in a greased 9x13" dish and let rise for 30 min.
- Bake at 350°F for 25-30 minutes.
- Make the frosting in a bowl until smooth, and frost the rolls once finished baking
Product Recommendations
- A good stand mixer can be a lifesaver when making the dough, but you can also mix everything by hand if you prefer, or have a good hand mixer.
- A 9x13 inch baking pan is perfect for baking these rolls evenly.
- A good ceramic bread knife works great to slice the cinnamons rolls.
- Good mixing bowls make prep and mixing a total breeze!
Alright my gluten-free friends, that's it! I hope you love this recipe as much as I do. Let me know in the comments if you try it. And happy baking!
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