Gluten-Free Cinnamon Rolls

5 from 4 votes

This gluten-free cinnamon rolls recipe creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls can also be made dairy-free!

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Prep Time: 1

Cook Time: 30

Total Time: 1 30

Servings: servings

Ingredients

For the dough:

1 cup warm milk 110 degrees Fahrenheit
2 1/4 teaspoons active dry yeast
1/4 cup sugar
1/4 cup butter melted
2 eggs at room temperature
3 cups gluten-free bread flour plus more for rolling
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the filling:

1/4 cup butter softened
3/4 cup brown sugar
2 tablespoons cinnamon

For the cream cheese frosting:

1/2 cup cream cheese softened
2 tablespoons butter softened
3/4 cup powdered sugar
1 teaspoon vanilla extract or vanilla bean paste

Instructions

Start by warming your milk in a medium bowl to about 110° Fahrenheit. Do this in either the microwave for about 30-40 seconds, or over low heat on the stove for 2 minutes.
Once milk is warm, add the active dry yeast, sugar, and melted butter. Give it a gently whisk to combine, then let that sit for a couple minutes while you continue on with the recipe.
To the bowl of an electric mixer fitted with the dough hook attachment, add the gluten-free bread flour, baking powder, baking soda, and salt. Turn the mixer on low until the dry ingredients are combined.
With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Once the wet and dry ingredients are almost completely combined, add in one egg at a time. Continue mixing to incorporate the eggs into the dough.
Once the eggs are incorporated, turn the mixer on high speed and mix the dough for 5 minutes, until the dough is smooth and comes together in a ball.
Generously flour a work surface with the gluten-free bread flour, then press the dough on top of the flour and press/roll into a 9x13-inch rectangle.
Add the filling by spreading the softened butter over the dough in an even layer. Then, evenly sprinkle the brown sugar on top of the butter and the cinnamon on top of the brown sugar. Carefully take the long end and roll the dough up into a tight log. Slice the log into 7-8 cinnamon rolls, each about 2 inches thick.
Then, place the cinnamon rolls in a greased 9x9-inch baking dish and tightly cover the dish with plastic wrap. Place the rolls in a warm place (by a window, in a proving drawer, in the oven with the light on, etc) to rise for about 1 hour.
After the hour is up, remove the plastic wrap from the baking dish and preheat your oven to 350° Fahrenheit. Once the oven is hot, bake the cinnamon rolls for 25-30 minutes or until they’re golden brown on top. Remove the rolls from the oven and let them cool while you make the icing.
To make the cream cheese frosting, add the cream cheese, butter, powdered sugar, and vanilla extract to the bowl of an electric mixer and beat until it’s smooth and fluffy. Spread the frosting on top of your cinnamon rolls and ENJOY!

Video

Notes

Storage: These rolls will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.

*Nutrition facts reflect that of one plain cinnamon roll, without cream cheese frosting.

Nutrition