Description
Deliciously soft and fluffy gluten-free cinnamon rolls with a rich cinnamon filling and your choice of creamy frosting or sweet glaze. These rolls are perfect for breakfast or a special treat and cater to gluten-free diets without sacrificing taste or texture.
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 (like Philadelphia), 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 bowl, combine the gluten-free bread flour, granulated sugar, instant yeast, kosher salt, and baking powder. In a separate bowl, whisk together the warm whole milk, warm water, eggs, and melted salted butter. Gradually add the wet ingredients to the dry mixture, stirring until a sticky dough forms.
- Knead the dough: Lightly flour your working surface with gluten-free bread flour. Turn out the dough and knead gently until it comes together smoothly. Because gluten-free doughs are sticky, be careful not to over-knead.
- First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for about 60 minutes, or until it has doubled in size.
- Prepare the filling: While the dough is rising, mix the very soft butter, brown sugar, ground cinnamon, optional vanilla bean powder, and a pinch of salt in a bowl until well combined and smooth.
- Roll out the dough: Once risen, punch down the dough and turn it out onto a floured surface. Roll it into a large rectangle approximately 16 by 12 inches.
- Add the filling: Spread the cinnamon filling evenly over the rolled dough, ensuring it reaches all edges.
- Form the rolls: Starting at the long edge, tightly roll the dough into a log. Pinch the seam to seal it. Cut the log into 12 equal slices, about 1 1/2 inches thick each.
- Second rise: Place the rolls cut side up in a greased 9x13 inch baking dish or two round pans, giving them a little space to expand. Cover and let rise for another 30 minutes or until puffy.
- Bake: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the cinnamon 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 a pinch of salt until smooth and pourable. For frosting: beat softened cream cheese and butter until smooth, add powdered sugar, vanilla extract, and a pinch of salt, then beat until creamy.
- Finish and serve: Once the rolls are slightly cooled, drizzle glaze over the top or spread with cream cheese frosting. Serve warm for best texture and flavor.
Notes
- Use King Arthur Gluten-Free Bread Flour without substitutions to achieve the best texture and rise.
- To make ahead, prepare and shape the rolls, then refrigerate overnight before baking.
- Warm the milk and water to about 110°F for proper yeast activation.
- Ensure butter for filling is very soft for easy spreading.
- If rolls brown too quickly, tent loosely with foil halfway through baking.
- Adjust glaze thickness by adding more or less heavy cream to preferred consistency.
- Store leftovers tightly covered at room temperature up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
