Get the Recipe: Gluten Free Cinnamon Rolls
These gluten free cinnamon rolls are soft, fluffy, tender, and sweet! They taste like classic cinnamon rolls. Top them with homemade cream cheese frosting for a delicious breakfast or brunch!
Ingredients
Cinnamon Rolls
- 2 ¼ cups King Arthur gluten free bread flour, see note
- ¼ cup granulated sugar
- ½ tsp baking powder
- 1 ½ tsp quick instant yeast, almost 1 full packet
- 1 tsp sea salt
- 10 tbsp warm water
- ½ cup whole milk, or heavy cream
- 1 egg
- 3 tbsp melted unsalted butter
Brown Sugar Filling
- 3 tbsp melted unsalted butter
- ½ cup light brown sugar
- 2 tsp cinnamon
- ¼ tsp ground ginger, optional
Cream Cheese Frosting
- ½ cup powdered sugar
- 2 tbsp unsalted butter, room temperature
- 1 tsp vanilla extract
- 4 ounces cream cheese, room temperature
Instructions
- First, make the dough. In the bowl of a stand mixer fitted with the paddle attachment, add the gluten free bread flour, sugar, baking powder, yeast, and sea salt. Stir to combine.
- Then, add in the warm water, milk, egg, and melted butter. Mix for 2 minutes or until a thick sticky dough is formed. Spray a spatula with nonstick spray and scrape the dough on the sides of the bowl to the bottom. Cover with plastic wrap. Chill in the fridge for 30 minutes.
- After 30 minutes, remove the bowl from the fridge. Lightly flour a large cutting board and a rolling pin. Place the ball of dough in the middle. Gently roll out into a big rectangle that is approximately 6 inches by 12 inches long.
- Make the filling. Combine brown sugar, cinnamon, and ginger in a bowl. Spoon the melted butter all over the dough. Sprinkle the brown sugar mixture on top.
- Use a pizza cutter to cut long strips of dough that are 1 inch wide. This will make 6 long strips of dough. Carefully roll up each strip into a cinnamon roll. Place in a generously sprayed baking dish.
- Once all 6 rolls are placed in the baking dish, place a kitchen towel on top. Place in the oven with the oven light on for 1 hour (the oven will be turned OFF at this point).
- After 1 hour, the rolls will have grown slightly in size. Remove from the oven and remove the towel. Preheat the oven to 350 degrees Fahrenheit. Once preheated, bake for 30 to 32 minutes, or until the edges are lightly golden and the mixture is bubbly.
- While the cinnamon rolls are baking, make the cream cheese frosting. Combine the powdered sugar, butter, vanilla and cream cheese in a bowl. Use an electric mixer or stand mixer to beat until creamy.
- Finally, remove the cinnamon rolls from the oven. Immediately top with the cream cheese frosting and serve!
Notes
- I have tried this recipe using other types of gluten free flour, but none of them comes close to the King Arthur gluten free bread flour. I do not recommend using any other brand or flour.
- PLEASE NOTE: this brand of gluten free bread flour contains wheat. The wheat starch has been processed in a way that allows the FDA to still classify this as gluten free. I am very gluten intolerant and have enjoyed this flour for over a year now. Please proceed at your own risk.
- Measure out the yeast. It is just under 1 full packet.
- The ground ginger adds a delicious flavor to the filling! It is optional but highly recommended.
- Be sure to use enough gluten free bread flour on the cutting board and rolling pin to prevent sticking.
- Each long strip of dough will be 1 inch thick and about 12 inches long.
- These cinnamon rolls will not double in size while rising. Do not worry!
- Bake until the edges are lightly golden.
- Top with cream cheese frosting while still hot. This allows the frosting to become melted and even more creamy.
- Store in an airtight container at room temperature for up to 2 days.
Calories: 537kcal, Carbohydrates: 73g, Protein: 9g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 597mg, Potassium: 147mg, Fiber: 1g, Sugar: 38g, Vitamin A: 796IU, Vitamin C: 0.02mg, Calcium: 101mg, Iron: 1mg