Gluten Free Cinnamon Rolls

Posted on by Kati

This recipe is adapted slightly from Meaningful Eats, https://meaningfuleats.com/gluten-free-cinnamon-rolls/

Ingredients

Dough

  • 4 ½ cups King Arthur Gluten-Free Bread Flour
  • ⅓ cup granulated sugar
  • 2 ¼ teaspoons instant yeast (1 packet)
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 ¼ cup water, warm
  • 1 cup milk, warm
  • 2 large eggs
  • 6 tablespoons butter, melted
  • 16 oz heavy cream or half-n-half (to pour over before baking, not added to dough)
  • cooking spray to grease pan

Cinnamon Filling

  • 1 cup granulated sugar
  • 2 tbsp. ground cinnamon
  • 8 tablespoons (1 stick) butter, melted

Cream Cheese Frosting

(We don’t usually use this one. We use the Simple Glaze below.)

  • 8 ounces cream cheese, softened
  • 4 Tablespoons butter, softened
  • 1 ⅓ cup powdered sugar
  • 2 teaspoons vanilla extract

OR Simple Glaze

  • 3 cups powdered sugar
  • 1/3 cup milk
  • 2 teaspoons vanilla extract

Instructions 

Make the Dough

  • In the bowl of a stand mixer, add the gluten-free flour, granulated sugar, instant yeast, salt and baking powder. Mix to evenly combine.
  • With the mixer running on low, slowly add the water, milk, eggs and melted butter. Turn the speed up to medium and mix for 3 minutes until very smooth. The dough will resemble thick cookie dough. This is normal!
  • Use an oiled spatula to scrape down the bottom and sides of the bowl.
  • Cover the bowl with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)

Make the Filling/Shape the Rolls

  • In a small bowl, mix together the sugar and cinnamon.
  • Lightly grease a 9×13 baking dish with cooking spray.
  • Turn out the dough onto a lightly floured (with GF bread flour) surface and shape it into a ball.
  • Sprinkle with flour, and roll the dough out into a 15×15-inch square.
  • Spread the melted butter for the filing over the dough. Sprinkle the cinnamon-sugar all over the dough. Be generous with both butter and sugar! It makes it easier to roll!
  • Using a pizza cutter, cut the square into twelve wide strips.
  • Roll each dough strip up into a cinnamon roll. Place in the prepared baking dish.

Rise/Bake the Rolls

  • Cover the pan with plastic wrap or a clean, damp kitchen towel. Place in a relatively warm place and allow the rolls to rise for 45-60 minutes or until doubled in size.
  • Preheat the oven to 350F.
  • While oven is preheating, gently spread a small hole in the corners where 4 rolls touch, reaching the bottom of the pan. Pour heavy cream over the rolls, making sure to get cream in the holes between rolls and around the outside edges of the pan. It doesn’t have to go all the around every roll, just enough to get cream touching every roll.
  • Bake for 30-35 minutes, or until the rolls are slightly golden brown.
  • Set the rolls aside to cool for 15 minutes before frosting.

For the Cream Cheese Frosting

  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy.
  • Add the butter and beat until smooth and combined, then beat in the powdered sugar and vanilla until combined.
  • Using a knife or icing spatula, spread the icing over the warm rolls. Serve immediately and enjoy!

For the Simple Glaze

  • In a medium bowl, whisk together all of the glaze ingredients until well combined.
  • Spread over the slightly warm rolls. Serve immediately and enjoy!

Notes

MAKE-AHEAD/OVERNIGHT RISE

  These cinnamon rolls can be assembled the day before and baked the following morning. Make the gluten-free cinnamon rolls as you normally would, following the steps through the “Make the Filling/Shape the Rolls” section. Cover the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 8–12 hours is best, but 16 hours is okay if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for 30-45 minutes before baking. Bake at 350F for 30-35 minutes. 

STORAGE

Store these homemade gluten free cinnamon rolls in an airtight container or covered in plastic wrap for up to three days. If the cinnamon rolls have cream cheese frosting, I store them in the refrigerator.

GLUTEN-FREE BREAD FLOUR

King Arthur Gluten-Free Bread Flour is key for these gluten-free cinnamon rolls to turn out correctly. Other gluten-free flour blends will not work in it’s place.