The secret to soft, fluffy gluten-free cinnamon rolls lies in the perfect balance of dough and filling, allowing the rolls to rise beautifully without becoming dense. With warm, fragrant cinnamon swirled into each layer, these rolls offer an indulgent, tender bite that will satisfy any cinnamon roll craving. The creamy glaze is the perfect final touch, melting slightly as it meets the warm rolls, adding a sweet, tangy contrast to the rich, buttery cinnamon filling. This recipe transforms the humble cinnamon roll into a gluten-free delight, proving that gluten-free baking can be every bit as delicious and comforting as traditional recipes. Enjoy them warm for the ultimate treat.
Ingredients
Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup warm milk (about 110°F)
- 3 tablespoons sugar
- 1 large egg
- ¼ cup melted butter
- 3 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 teaspoon baking powder
- ½ teaspoon salt
Cinnamon Filling:
- ⅓ cup softened butter
- ¾ cup brown sugar
- 1 ½ tablespoons ground cinnamon
Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ¼ cup softened butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for desired consistency)
Directions
- Prepare the Yeast Mixture: In a small bowl, mix the warm milk with sugar and yeast. Stir gently and let it sit for 5–10 minutes, until it becomes foamy. This step activates the yeast, helping the dough rise and making the rolls fluffy.
- Combine Wet Ingredients: In a large mixing bowl, whisk the egg and melted butter until well combined. Once the yeast is activated, add the yeast mixture to the bowl with the egg and butter, stirring until combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a spoon until a dough forms. The dough should be soft and slightly sticky but manageable.
- Knead the Dough: Lightly flour a clean surface with gluten-free flour. Turn the dough out onto the surface and knead it for a couple of minutes, adding a bit more flour as needed if it’s too sticky. Avoid over-kneading, as gluten-free dough can become tough.
- Roll Out the Dough: Roll the dough into a rectangle, roughly ¼ inch thick, about 10×15 inches. Try to keep the edges even, but don’t worry if they aren’t perfect.
- Spread the Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a paste. Spread this mixture evenly over the rolled-out dough.
- Roll and Slice: Starting from the long edge, roll the dough tightly into a log. Slice it into 9–12 rolls (depending on your desired size) using a sharp knife.
- Arrange and Rise: Place the rolls in a greased baking dish, leaving a bit of space between each one. Cover them with a clean towel and let them rise in a warm area for 45–60 minutes. They should nearly double in size.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Once preheated, bake the rolls for 20–25 minutes, or until golden brown on top. Remove from the oven and let cool for a few minutes before glazing.
- Prepare the Glaze: In a bowl, beat together the cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth. Adjust milk to reach the desired consistency. Drizzle the glaze generously over the warm rolls.
