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The BEST Gluten Free Cinnamon Rolls Recipe

★★★★★

4.9 from 99 reviews
  • Author: Harry
  • Total Time: 2 hours
  • Yield: 8 cinnamon rolls 1x
  • Diet: Gluten Free

Description

These gluten-free cinnamon rolls are soft, fluffy, and packed with warm cinnamon-sugar goodness. Made with Bob’s Red Mill Gluten Free Bread Mix and a blend of baking powder, baking soda, and yeast, these rolls are perfectly tender and rise beautifully. The recipe includes a rich vanilla bean cream cheese icing that complements the sweet rolls perfectly, creating a delicious treat suitable for anyone avoiding gluten without sacrificing flavor or texture.

Ingredients

Scale

Dough

  • 1 16oz bag Bob’s Red Mill Gluten Free Bread Mix (discard yeast packet)
  • 1/2 cup (100g) granulated sugar
  • 4 1/2 tsp (or two packets) instant yeast
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/4 cups (300g) water
  • 1/2 cup (110g) unsalted butter, sliced into tablespoons (vegan butter can be substituted)
  • 1 tsp apple cider vinegar
  • 1 large egg + 1 egg white (see notes for vegan substitute)
  • Cornstarch, for dusting

Filling

  • 6 tbsp unsalted butter, very soft (vegan butter can be substituted)
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tbsp ground cinnamon

Icing

  • 1/4 cup (55g) unsalted butter, room temperature (vegan butter can be substituted)
  • 4 oz cream cheese, room temperature (vegan cream cheese can be substituted)
  • 1 1/2 cups (170g) powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract

Instructions

  1. Mix dry ingredients: In a stand mixer fitted with a dough hook, combine the gluten free bread mix (discard yeast packet), granulated sugar, instant yeast, baking powder, baking soda, and kosher salt. Mix on low for about a minute until thoroughly combined.
  2. Warm wet ingredients: In a heat-safe measuring cup, combine water, butter, and apple cider vinegar. Microwave for 1-2 minutes until warm to the touch but not hot, allowing the yeast to activate properly. It’s okay if the butter doesn’t fully melt.
  3. Add wet ingredients to dry: With the mixer running on medium speed, slowly pour the warm liquid into the dry ingredients. Scrape down the sides of the bowl with a rubber spatula to incorporate any leftover dry ingredients.
  4. Add eggs and mix dough: Add the large egg and egg white to the mixture. Increase speed to medium-high and mix for 5 minutes until the dough is smooth and slightly stretchy.
  5. Rest dough: Let the dough rest for 10 minutes. Meanwhile, prepare your work surface by laying down plastic wrap and dusting liberally with cornstarch to prevent sticking.
  6. Shape dough into rectangle: Place the dough on the cornstarch surface, dust the top with cornstarch, and press or roll the dough out to a 13×19-inch rectangle, molding the edges as even as possible.
  7. Prepare butter for filling: Soften the butter by slicing chilled butter into tablespoons, microwaving for about 15 seconds until just starting to melt, then mashing it smooth with a fork.
  8. Spread filling: Evenly spread the softened butter over the rolled dough. Sprinkle the brown sugar evenly on top and pat down, then dust the entire surface with ground cinnamon.
  9. Roll dough log: Carefully roll the dough into a tight log, using plastic wrap if needed to help guide the roll. Brush off any excess cornstarch with a pastry brush.
  10. Cut rolls: Using flavorless floss, cut off about 3 inches from each end of the log (these pieces can be baked separately). Then cut the remaining log into seven equal rolls.
  11. Arrange rolls for rising: Crinkle and smooth out a sheet of parchment paper and place it into a 10-inch cast iron skillet. Arrange the seven rolls with about a half-inch space between them—one in the center and six surrounding it.
  12. Proof the rolls: Preheat your oven to its lowest temperature then turn the oven off. Place the skillet inside and let the rolls rise for 45 minutes to 1 hour until doubled in size. For overnight rising, cover and chill after they have puffed, then bring to room temperature before baking.
  13. Bake rolls: Remove the rolls from the oven, preheat to 350°F (175°C), and bake the cinnamon rolls for 25-30 minutes or until golden brown on top and firm but soft when pressed gently.
  14. Make icing: While rolls cool slightly, place room temperature butter and cream cheese in a bowl. Mash together with a fork until smooth. Gradually add powdered sugar, 1/2 cup at a time, mixing well after each addition. Stir in the vanilla bean paste or extract until fully combined.
  15. Frost and serve: Dollop the icing atop each warm cinnamon roll and spread smoothly. Serve immediately and enjoy the rolls fresh and warm.

Notes

  • Use Bob’s Red Mill Gluten Free Bread Mix for best results; make sure to discard the yeast packet included with the mix as you add your own instant yeast.
  • For a vegan version, substitute vegan butter and vegan cream cheese as mentioned, and replace the egg and egg white with a suitable vegan egg replacement such as flax egg or aquafaba.
  • Ensure the water and butter mixture is warm but not hot to properly activate the yeast without killing it.
  • Softening the butter for the filling is crucial to avoid tearing the dough while spreading.
  • You can bake the end pieces cut off from the dough log in a small loaf pan to avoid waste.
  • The cornstarch on the work surface helps prevent the sticky gluten-free dough from sticking and assists in rolling.
  • Overnight rising allows for convenience and deeper flavor development; just bake as directed after bringing the rolls to room temperature.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast; Dessert; Baked Goods
  • Method: Baking
  • Cuisine: American

Keywords: gluten free cinnamon rolls, gluten free baking, cinnamon rolls recipe, breakfast pastries, gluten free desserts

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