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Soft Gluten-Free Cinnamon Rolls

Close-up of a soft, fluffy Gluten-Free Cinnamon Roll topped generously with thick white cream cheese frosting.
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A recipe for making soft, fluffy, and moist cinnamon rolls using a gluten-free flour blend, complete with a rich cream cheese frosting.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 3 1/2 cups all-purpose gluten-free flour blend (with xanthan gum)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or cream (for frosting)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, beat the softened butter and 1/4 cup of granulated sugar until creamy. Beat in the eggs one at a time.
  3. Mix the activated yeast mixture into the butter mixture.
  4. In a separate bowl, whisk together the gluten-free flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft, slightly sticky dough forms. Do not overmix.
  5. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 60 to 90 minutes, or until nearly doubled in size. Gluten-free dough may not rise as dramatically as wheat dough.
  6. Prepare the filling: In a small bowl, combine the brown sugar and 2 tablespoons of cinnamon.
  7. Gently punch down the risen dough on a lightly floured surface (use extra GF flour). Roll the dough into a rectangle approximately 12×18 inches.
  8. Brush the surface of the dough evenly with the 1/2 cup of melted butter. Sprinkle the brown sugar and cinnamon mixture over the buttered surface.
  9. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  10. Slice the log into 12 equal rolls using unflavored dental floss or a sharp, un-serrated knife.
  11. Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover loosely and let them rest for a second rise for 30 minutes. Preheat your oven to 375°F during this time.
  12. Bake for 20 to 25 minutes, or until the tops are lightly golden brown.
  13. While the rolls bake, prepare the frosting: Beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually beat in the powdered sugar, vanilla extract, and 1 tablespoon of milk until the frosting is light and spreadable. Add more milk if needed for desired consistency.
  14. Remove the rolls from the oven and let them cool in the pan for 10 minutes before spreading the cream cheese frosting generously over the warm rolls.

Notes

  • Use a high-quality gluten-free all-purpose blend that contains xanthan gum for the best structure. If your blend lacks it, add 1 teaspoon of xanthan gum to the dry ingredients.
  • For softer rolls, place a pan of hot water on the bottom rack of your oven while the dough proofs to create a humid environment.
  • If you prefer dairy-free rolls, substitute the butter with a solid dairy-free baking stick and use a dairy-free cream cheese alternative for the frosting.

Nutrition

Find it online: https://hungryhearld.com/gluten-free-cinnamon-rolls-soft-fluffy-recipe/