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Soft Gluten-Free Cinnamon Rolls

Close-up of a soft, fluffy Gluten-Free Cinnamon Rolls piece with rich cinnamon swirl and thick white icing.
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This recipe provides instructions 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 high-quality gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • For Filling: 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For Frosting: 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream

Instructions

  1. Activate the yeast: Combine warm milk, 1 teaspoon sugar, and yeast in a small bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, cream together the 1/2 cup softened butter and 1/4 cup sugar until light. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the gluten-free flour blend, salt, and baking powder.
  4. Gradually add the dry ingredients to the wet ingredients. Mix until a soft, slightly sticky dough forms. Add the activated yeast mixture and mix until just combined. Do not overmix.
  5. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm spot for 60 to 90 minutes, or until it has visibly increased in size. Gluten-free dough may not double like wheat dough.
  6. Prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth.
  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. Spread the filling evenly over the dough, leaving a small border on one long edge.
  9. Roll the dough tightly starting from the long edge opposite the border. Pinch the seam closed.
  10. Cut the log into 12 equal rolls. Place the rolls in a greased 9×13 inch baking pan. Cover loosely and let them rest for a second rise for 30 minutes.
  11. Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until the tops are lightly golden brown.
  12. Prepare the frosting while the rolls cool slightly: Beat the cream cheese and 1/2 cup butter until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk or cream one tablespoon at a time until you reach a spreadable consistency.
  13. Spread the frosting generously over the warm rolls. Serve warm.

Notes

  • Use a high-quality gluten-free flour blend that contains xanthan gum for best structure. If your blend lacks it, add 1 teaspoon of xanthan gum to the dry ingredients.
  • Gluten-free yeast dough handles more like a thick batter or soft cookie dough than traditional wheat dough; avoid adding too much extra flour during handling.
  • For an extra moist roll, cover the pan with foil for the first 15 minutes of baking.

Nutrition

Find it online: https://cookerycourier.com/gluten-free-cinnamon-rolls-soft-secrets/