Description
These Gluten-Free Cinnamon Rolls are soft, fluffy, and bursting with cinnamon-sugar goodness, topped with a luscious cream cheese frosting. Made with a gluten-free flour blend, they are perfect for those with gluten sensitivities without compromising on the classic cinnamon roll experience. Whether served for breakfast or dessert, these rolls promise a delightful, gooey treat everyone will love.
Ingredients
Scale
For the Dough:
- 2 ½ cups gluten-free all-purpose flour (make sure it has xanthan gum or add 1 tsp if not)
- ¼ cup granulated sugar
- 1 tbsp instant yeast
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs, at room temperature
- ½ cup warm milk (dairy or non-dairy like almond or oat milk)
- ¼ cup unsalted butter, melted (or dairy-free butter)
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt for a tangier flavor)
For the Cinnamon Sugar Filling:
- ¾ cup brown sugar, packed
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter, softened (or dairy-free butter)
For the Cream Cheese Frosting (Optional, but highly recommended!):
- 4 oz cream cheese, softened (or dairy-free cream cheese)
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Dough: In a large bowl, combine the gluten-free flour, sugar, instant yeast, baking powder, and salt. In a separate bowl, whisk together the eggs, warm milk, melted butter, vanilla extract, and sour cream. Add the wet ingredients to the dry ingredients and stir until a dough forms. It will be slightly sticky but should pull away from the sides of the bowl. If the dough feels too sticky, add a little more flour, 1 tablespoon at a time, until you can handle it without it sticking to your hands too much. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour or until it doubles in size.
- Roll Out the Dough: Once the dough has risen, lightly flour a clean surface with gluten-free flour. Turn the dough out onto the surface and roll it into a rectangle, about 12×9 inches. Brush the top of the dough with melted butter (about 2 tbsp) to help the cinnamon-sugar mixture stick.
- Make the Cinnamon Sugar Filling: In a small bowl, mix together the brown sugar and cinnamon. Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top, making sure to cover the dough from edge to edge.
- Form the Rolls: Carefully roll up the dough starting from the long side, trying to keep it tight as you go. Pinch the seams together to seal. Slice the rolled dough into 9-12 pieces (depending on how big you want your rolls) using a serrated knife or dental floss for a clean cut.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Arrange the cinnamon rolls in a greased 9×13-inch baking dish. Make sure they are close together but not squished, as they’ll rise more during baking. Cover the dish with a clean towel and let the rolls rise for another 30-45 minutes. Bake for 25-30 minutes, or until golden brown and cooked through. Check with a toothpick to make sure the center is fully set.
- Prepare the Frosting (Optional but SO Worth It): While the rolls are baking, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar, vanilla extract, and salt. Beat until the frosting is smooth and fluffy.
- Frost & Serve: Once the cinnamon rolls are out of the oven and slightly cooled (about 5 minutes), generously spread the cream cheese frosting over the top while they’re still warm so it melts into the rolls. Serve immediately and enjoy the soft, gooey, cinnamon-filled goodness!
Notes
- Make-Ahead Option: You can prepare the dough the night before, let it rise, and then refrigerate it overnight. The next morning, just shape, rise again, and bake!
- Dairy-Free Option: Use dairy-free butter, non-dairy milk, and dairy-free cream cheese for a fully dairy-free treat.
- Flour Blend: Ensure your gluten-free flour blend is well-suited for baking and contains xanthan gum (or add it separately) for proper dough texture.
- Adjust roll size to preference, slicing into 9 for larger rolls or 12 for smaller ones.
- Use a serrated knife or dental floss for cleaner, neater rolls when slicing the rolled dough.
