Description
Soft, sweet, and irresistibly gooey, these Gluten‑Free Cinnamon Rolls deliver bakery-quality delight with a fluffy gluten‑free dough swirled in cinnamon sugar and topped with creamy glaze.
Ingredients
- 2 cups gluten‑free all‑purpose flour blend (with xanthan gum)
- 2 1/4 tsp instant yeast (1 packet)
- 3/4 cup warm milk (dairy or dairy‑free)
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup melted butter (or dairy‑free substitute)
- 1/2 tsp salt
- For the filling: 1/2 cup brown sugar + 2 Tbsp ground cinnamon + 2 Tbsp melted butter
- For the glaze: 4 oz cream cheese (room temp), 1 cup powdered sugar, 1 tsp vanilla extract, 1–2 Tbsp milk
Instructions
- Warm milk (lukewarm), whisk in sugar and yeast. Let sit 5 min until bubbly.
- Stir in eggs and melted butter; then add flour blend and salt. Mix into a sticky dough.
- Cover and let rise in a warm spot for 45–60 min until noticeably puffed.
- Turn dough onto floured parchment, roll into ~12×16″ rectangle.
- Brush with melted butter; sprinkle evenly with brown sugar and cinnamon.
- Use parchment to help roll the dough tightly into a log from the long side.
- Slice into 9 equal rolls using serrated knife or dental floss. Place in greased 9×9″ pan, spaced slightly apart.
- Cover and let rise 20–30 min while oven preheats to 350 °F (175 °C).
- Bake 25–30 min until golden and springy.
- Meanwhile, beat glaze ingredients until smooth.
- Spread glaze on warm rolls. Serve fresh.
Notes
- Top with a dusting of cinnamon, chopped pecans, or orange zest for extra flair.
- Serve warm with fruit salad or a cup of coffee, tea, or hot chocolate.
- Make ahead by rolling and doing first rise, then refrigerate covered overnight; let warm and rise again 20 min before baking.
- Store at room temperature in an airtight container up to 2 days (or refrigerate and warm before serving).
- Freeze individual rolls after cooling, wrapped tightly; thaw overnight and warm before serving.
- Reheat in a 300 °F oven for ~8 min or microwave ~20–30 sec, and re-glaze if desired.
- For dairy‑free version, use dairy‑free milk, vegan butter, and dairy‑free cream cheese.
- Gluten‑free dough is naturally sticky—use parchment and floured hands, not extra flour.
- Look for a gentle rise—GF dough won’t double, just puff noticeably.
- Check doneness by pressing gently—rolls should feel springy and set, not doughy.
