Description
Delight in these soft and fluffy gluten-free cinnamon rolls, packed with a rich cinnamon filling and topped with either a classic cream cheese frosting or a sweet glaze. Perfect for special occasions or a comforting breakfast treat, these rolls combine the ease of gluten-free baking with the indulgence of a timeless pastry.
Ingredients
Scale
Dough
- 5 2/3 cups King Arthur Gluten-Free Bread Flour
- 1/3 cup granulated sugar (40 grams)
- 2 1/4 teaspoons instant yeast (1/4 oz)
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 1/4 cup warm whole milk
- 1 cup warm water
- 2 eggs (room temperature)
- 6 Tablespoons salted butter (melted)
Filling
- 1/2 cup butter, VERY soft (113 grams/1 stick)
- 1 cup brown sugar (200 grams)
- 1 1/2 Tablespoons ground cinnamon
- Optional: 1/2 teaspoon vanilla bean powder
- Pinch salt (less than 1/8 teaspoon)
Glaze
- 3 cups powdered sugar (360 grams)
- 1/3 cup heavy cream (or more, as needed)
- 2 teaspoons vanilla extract
- Tiny pinch salt (less than 1/8 teaspoon)
Cream Cheese Frosting
- 8 ounces full-fat cream cheese, softened (226 grams)
- 4 Tablespoons butter, softened (56 grams)
- 2 cups powdered sugar (240 grams)
- 1 1/2 teaspoons vanilla extract
- Pinch salt (less than 1/8 teaspoon)
Instructions
- Prepare the dough: In a large mixing bowl, combine the gluten-free bread flour, granulated sugar, instant yeast, kosher salt, and baking powder. Warm the whole milk and water to about 110°F, then add them to the dry ingredients along with the room temperature eggs and melted salted butter. Mix until a sticky dough forms, then knead gently until smooth.
- Let dough rise: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 90 minutes or until it has doubled in size.
- Prepare the filling: While the dough rises, mix together the very soft butter, brown sugar, ground cinnamon, vanilla bean powder if using, and a pinch of salt until well combined.
- Roll out and fill dough: Once risen, turn the dough out onto a well-floured surface and roll it into a rectangle approximately 16 by 12 inches. Spread the cinnamon filling evenly over the dough.
- Form rolls: Starting from one of the long edges, tightly roll the dough into a log. Slice the log into 12 equal rolls and place them cut side up in a greased 9x13 inch baking pan.
- Second rise: Cover the rolls loosely and let them rise for an additional 20-30 minutes until puffy.
- Bake: Preheat the oven to 350°F and bake the rolls for 35 minutes or until golden brown and cooked through.
- Prepare glaze or frosting: For glaze, whisk together powdered sugar, heavy cream, vanilla extract, and salt until smooth. For cream cheese frosting, beat the softened cream cheese and butter until creamy, then gradually add powdered sugar, vanilla extract, and salt until fluffy.
- Finish: Let the rolls cool slightly before drizzling glaze or spreading cream cheese frosting on top. Serve warm or at room temperature for the best flavor and texture.
Notes
- For a make-ahead option, prepare the rolls up to the second rise stage, cover tightly with plastic wrap, and refrigerate overnight. Allow to warm and rise for 30 minutes before baking.
- Use room temperature ingredients for best dough consistency.
- Whole milk can be substituted with any milk alternative if desired, but this may slightly affect texture.
- Ensure the gluten-free flour is the King Arthur brand to achieve the intended texture; other blends may vary.
- Vanilla bean powder in the filling adds extra depth but is optional.
- The cinnamon rolls freeze well after baking. Reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
