Indulge in these delightful gluten-free cinnamon rolls, boasting a soft and fluffy texture with irresistibly gooey centers. Each roll is infused with a rich buttery flavor and topped with a luscious cream cheese glaze that adds the perfect touch of sweetness. These truly are the ultimate homemade cinnamon buns, crafted entirely from scratch!
INGREDIENTS
For the Rolls
- 1 (16-ounce) bag Bob’s Red Mill Gluten Free Bread Flour (do not use all-purpose flour)
- ½ cup granulated sugar
- 1 packet instant yeast
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups milk
- 2 large eggs, at room temperature
- ⅓ cup melted butter, slightly cooled
- 2 teaspoons vanilla extract
For the Filling
- 6 tablespoons softened butter (dairy-free or regular)
- ¾ cup granulated sugar
- 2 tablespoons ground cinnamon
For the Frosting
- ¼ cup melted butter
- 4 ounces cream cheese
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS
- In the bowl of a stand mixer, combine the gluten-free flour, instant yeast, sugar, salt, and baking powder. Make sure to use instant yeast, not the kind from a flour packet. Mix on low speed using the dough hook until combined.
- Warm the milk in the microwave for about 1 minute until it reaches a temperature similar to warm bath water—hot enough to activate the yeast but not so hot that it will kill it.
- With the mixer on low, gradually add the warm milk, melted (but slightly cooled) butter, eggs, and vanilla extract. Mix for about 30 seconds, then scrape down the sides and bottom of the bowl to ensure everything is well combined.
- Increase the mixer speed to medium-low and knead the dough for about 5 minutes. Let the dough rest for a few minutes.
- In a separate bowl, whisk together the cinnamon and sugar, then set aside. Melt the 6 tablespoons of butter in the microwave for about 15-20 seconds, stirring until softened but not completely melted. Set aside.
- Transfer the dough to a floured surface (parchment paper works well, lightly floured to prevent sticking) and roll it out into a rectangle measuring approximately 12×15 inches.
- Carefully brush the melted butter over the rolled dough, then sprinkle the cinnamon sugar mixture evenly on top.
- For slicing, I recommend using a pizza cutter. Starting from the 15-inch side, cut the dough into 12 strips, each about 1¼ inches wide (or make 10 larger rolls by cutting strips 1½ inches wide).
- Roll each strip into a spiral and place them in a greased 9×13-inch baking pan. Ensure there’s enough space between each roll as they will puff up during baking.
- Cover the pan with plastic wrap, then place a dish towel over it and let the rolls rise in a warm area for about 1 hour. If your kitchen is cool, you can preheat the oven slightly and place the rolls on top.
- Preheat your oven to 350°F (175°C) towards the end of the rising time.
- Once the rolls have puffed up (they won’t double in size but will increase noticeably), bake them for 22-28 minutes, depending on your oven and desired doneness.
- While the rolls are baking, prepare the glaze by whisking together the melted butter and cream cheese until smooth. Gradually add the powdered sugar, ½ cup at a time, until fully incorporated, then mix in the vanilla.
- After baking, allow the rolls to cool for about 5 minutes before drizzling with the cream cheese glaze. Enjoy your delicious homemade gluten-free cinnamon rolls!
Notes
- For the filling, while most recipes use brown sugar, I prefer white sugar for a less gritty texture. Feel free to use brown sugar if you prefer that flavor.
- Be sure to use Bob’s Red Mill Gluten Free Bread Flour, as this specific blend is crucial for the recipe’s success. Gluten-free all-purpose flour will not yield the same results.
NUTRITION INFORMATION
- Serving Size: 1 Roll
- Calories: 447 kcal
- Carbohydrates: 91 g
- Protein: 4 g
- Fat: 12 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Fiber: 4 g
- Sugar: 47 g
- Iron: 2 mg
