About the Recipe
Gluten-Free Homemade Cinnamon Rolls are a beloved treat that’s enjoyed for breakfast, brunch, and dessert. Their appeal lies in the soft, pillowy dough that envelops a luscious sweet and spicy cinnamon filling, finished with a rich cream cheese frosting.
The dough is made from gluten-free flour, sugar, yeast, milk, butter, and eggs. The choice of gluten-free flour is crucial for the right texture and elasticity. As the dough rises, yeast creates an airy, light masterpiece, perfect for the cinnamon filling. Kneading and resting the dough develop flavors and contribute to the soft texture.
The filling is a delightful mixture of ground cinnamon, brown sugar, and softened butter, creating a sweet and spicy profile that complements the dough. Generously spread over the rolled-out dough, the filling ensures each bite is flavorful. Once rolled up and sliced, the rolls rise again before baking to golden perfection. The heavenly aroma fills the kitchen, enticing everyone nearby and creating a warm, comforting atmosphere.
After baking cinnamon rolls to golden brown, let them cool slightly. Then, introduce a luscious cream cheese frosting. Made from cream cheese, powdered sugar, butter, and vanilla extract, this frosting is whipped to a smooth consistency and generously spread over the warm rolls. The tangy cream cheese contrasts with the sweetness, enhancing the overall taste. Each bite is a harmonious blend of flavors and textures, making it an indulgent treat.
For those eager to make these delightful gluten-free cinnamon rolls, here’s a simple recipe that guarantees soft, gooey deliciousness. Gather your ingredients, roll up your sleeves, and prepare to bake a batch that’ll impress family and friends. Enjoy them as a cozy morning treat or a delightful evening dessert. They’ll become a beloved staple in your home.
Cinnamon rolls are more than just a delicious pastry; they symbolize shared moments and cherished memories. Baking and sharing them fosters connection and joy, making every bite special. Gather your loved ones and enjoy these homemade gluten-free cinnamon rolls together, creating lasting memories over warm, sweet goodness.
Ingredients
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
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
Filling
¼ cup butter, melted
⅓ cup sugar
2 tablespoons ground cinnamon
Buttercream icing
2 tablespoons butter
1 cup powdered sugar
½ teaspoon vanilla extract
1 tablespoon milk
Cream cheese icing
2 tablespoons butter, softened
1 ounces cream cheese softened
1 cup powdered sugar
½ teaspoon vanilla extract
2 tablespoon milk
Preparation
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 alternative 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 off the mixer, 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 your environment is colder, use your oven on a low setting or the “proof” setting.
Once the 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 should be about ½ inch thick once spread. Avoid pressing on the dough too hard, as this will release the air pockets.
Brush the top of the dough with ¼ 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, preheat the oven to 350 degrees Fahrenheit.
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 opt for buttercream or cream cheese frosting. In a small mixing bowl, combine the icing ingredients until smooth. Spoon the icing onto the gluten-free cinnamon rolls and serve. If you prefer more icing, double the recipe.
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. Reheat before serving.
Notes