Cinnamon Rolls
- Culibloom
- 5 days ago
- 3 min read
Cinnamon rolls are a beloved treat, perfect for breakfast, brunch, or dessert. With their soft, pillowy dough and sweet, spicy cinnamon filling, topped with rich cream cheese frosting, they are absolutely irresistible. Here’s a recipe for homemade cinnamon rolls that are soft, gooey, and melt-in-your-mouth delicious.
Ingredients
For the yeast proof:
1 cup milk between 95-110 degrees Fahrenheit(or water or dairy-free milk for dairy-free)
2 ¼ teaspoons quick-rising yeast (1 packet)
1 tablespoon sugar
For the dough
1 cup white rice flour
½ cup tapioca starch
½ cup potato starch
½ cup oat flour
2 teaspoons xanthan gum
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, melted
⅓ cup sugar
1 egg, large
1 teaspoon vanilla extract
For the filling:
¼ cup butter, melted
⅓ cup sugar
2 tablespoons ground cinnamon
For the buttercream icing:
2 tablespoons butter
1 cup powdered sugar
½ teaspoon vanilla extract
1 tablespoon milk (or water)
For the cream cheese icing:
2 tablespoons butter, softened
1 oz. cream cheese softened
1 cup powdered sugar
½ teaspoon vanilla extract
2 tablespoon milk (or water)
Instructions
Add 1 tablespoon of sugar and the yeast to your heated milk (or water) and give it a quick stir. Set it aside to proof for 8-10 minutes, but no longer.
In a stand mixer (or using a hand mixer) add the white rice flour, tapioca flour, potato starch (not flour), millet flour, xanthan gum, baking powder, and salt. See below for other flour options. Turn the mixer on low and mix until all the dry ingredients are combined.
Add the remaining ⅓ cup of sugar, yeast-proof mixture, melted butter, egg, and vanilla, and mix for 3 minutes on medium speed.
Turn the mixer off, scrape down the sides of the bowl, and cover the dough with a light towel. Let the dough rise for 1 hour in a warm place. If you are in a colder environment, use your oven on a low setting or the "proof" setting.
Once your dough has risen, spray a spoon or spatula with oil and transfer the dough from the bowl to a piece of well-oiled parchment paper or wax paper.
Using oiled hands, gently spread the dough into a 10X13 rectangle. The dough will be about ½ inch thick once spread. Do not press on the dough too hard, or you'll release the air pockets.
Brush the top of the dough with 1/4 cup of melted butter, leaving about ½ inch around the edges butter-free. Mix cinnamon and sugar and sprinkle the cinnamon-sugar mixture over the butter, still leaving ½ inch around the edges.
Using the edge of the parchment or wax paper, slowly roll the dough toward you. Continue tucking and rolling the dough toward you until you reach the bottom and have a dough log.
Using a knife sprayed with oil, slice the dough log in half, then quarters, and finally, thirds until you have 12 even slices.
Transfer the cinnamon roll slices to a well-oiled 9X13 pan using your knife or oiled spatula. Cover the pan with a light towel and let rise for 30 minutes. Once the cinnamon rolls have risen, pre-heat the oven to 350 degrees F.
Bake for 20-22 minutes until the cinnamon rolls start to brown and the center is cooked through.
Remove from the oven and let cool for 10-15 minutes.
For the icing, you can choose if you want buttercream icing or cream cheese frosting. Mix the ingredients for the icing in a small mixing bowl until all the ingredients are combined, and the icing is smooth. Spoon the icing on the gluten-free cinnamon rolls and serve. Double the icing recipe if you like more icing.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. Reheat before serving.
If you want larger cinnamon rolls, cut the dough log into 9 equal cinnamon rolls instead of 12.
