Print

The BEST Gluten Free Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

These gluten free cinnamon rolls are soft, fluffy, and loaded with warm cinnamon and brown sugar filling. Made using Bob’s Red Mill Gluten Free Bread Mix, they offer a perfect gluten free alternative that doesn’t compromise on taste or texture. Topped with a luscious vanilla bean cream cheese icing, these rolls are ideal for breakfast or dessert and can be made vegan with simple substitutions. The recipe includes detailed steps for mixing, rolling, rising, and baking to achieve the best results.

Ingredients

Scale

Dough

  • 1 16oz bag Bob’s Red Mill Gluten Free Bread Mix (discard yeast packet included)
  • 1/2 cup (100g) granulated sugar
  • 4 1/2 tsp (or two packets) instant yeast
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/4 cups (300g) water
  • 1/2 cup (110g) unsalted butter, sliced into tablespoons (vegan butter can be subbed)
  • 1 tsp apple cider vinegar
  • 1 large egg + 1 egg white (for vegan substitute: use flax eggs or commercial egg replacer)
  • Cornstarch for dusting

Filling

  • 6 tbsp unsalted butter, very soft (vegan butter can be subbed)
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tbsp ground cinnamon

Icing

  • 1/4 cup (55g) unsalted butter, room temperature (vegan butter can be subbed)
  • 4 oz cream cheese, room temperature (vegan cream cheese can be subbed)
  • 1 1/2 cups (170g) powdered sugar
  • 1 tsp vanilla bean paste (or vanilla extract)

Instructions

  1. Prepare the dry ingredients: Using a stand mixer fitted with the dough hook, combine the gluten free bread mix (discard the yeast packet included in it), granulated sugar, instant yeast, baking powder, baking soda, and kosher salt. Mix briefly for about a minute to incorporate.
  2. Warm wet ingredients: In a microwave-safe container, mix the water, sliced butter, and apple cider vinegar. Heat for 1-2 minutes until warm (not hot) to activate the yeast. The butter may not fully melt, which is fine.
  3. Add wet ingredients to dry: With the dough hook running on medium speed, slowly pour in the warm liquid mixture. Use a rubber spatula to scrape down the sides to collect all dry ingredients.
  4. Add eggs: When dough is almost combined, add the large egg and egg white. Mix on medium-high speed for 5 minutes until the dough is smooth and slightly stretchy.
  5. Rest dough: Let the dough rest for 10 minutes. Meanwhile, cover a work surface with plastic wrap and liberally dust it with cornstarch to prevent sticking during rolling.
  6. Roll out dough: Transfer dough onto the cornstarch-dusted surface. Dust the top with cornstarch as well and press or roll out into a 13×19 inch rectangle. Mold edges evenly.
  7. Prepare butter for filling: To soften butter without melting completely, slice chilled butter into tablespoons, microwave briefly (~15 seconds) until just softened, then mash smooth with a fork.
  8. Spread filling: Evenly spread the softened butter across the dough. Sprinkle with packed brown sugar and pat down. Dust the surface with ground cinnamon.
  9. Roll dough log: Tightly roll the dough into a log shape with the help of the plastic wrap underneath to keep it neat. Remove excess cornstarch from the surface with a pastry brush.
  10. Cut rolls: Cut approximately 3-inch pieces off each end of the log (these can be baked separately). Cut the remaining log into 7 equal rolls using flavorless floss for a clean cut.
  11. Prepare baking vessel: Crinkle and then flatten a sheet of parchment paper, place it inside a 10-inch cast iron skillet. Arrange the rolls spaced about half an inch apart with one in the center and six around it.
  12. Proof rolls: Preheat oven to the lowest temperature setting, then turn the oven off. Place the skillet with rolls inside the warm oven and let them rise for 45 minutes to 1 hour, until doubled in size. For overnight rising, chill covered after puffing and bake the following day at room temperature.
  13. Bake rolls: Remove rolls from oven, preheat oven to 350°F (175°C). Bake cinnamon rolls for 25-30 minutes until golden brown on top and springy to the touch.
  14. Make icing: While rolls cool, combine room temperature butter and cream cheese in a bowl. Mash together with a fork until smooth.
  15. Add sugar and vanilla: Gradually mix in powdered sugar, half a cup at a time, then stir in vanilla bean paste until the icing is creamy and smooth.
  16. Finish and serve: Dollop the cream cheese icing on warm rolls and spread evenly. Serve immediately for best taste and texture.

Notes

  • Use Bob’s Red Mill Gluten Free Bread Mix for best texture; discard the yeast packet that comes with the mix and use instant yeast separately for controlled rising.
  • For vegan version, substitute vegan butter and vegan cream cheese. Replace eggs with flax eggs or commercial egg replacer as preferred.
  • Ensure the water and butter mixture is warm, not hot, to activate yeast properly without killing it.
  • Very soft butter is crucial for the filling to avoid tearing the dough when spreading.
  • For overnight option, after proofing rolls until puffed, cover and refrigerate. Bring to room temperature before baking as directed.
  • Flavorless floss provides clean, even cuts for cinnamon rolls without squashing the dough.

Keywords: gluten free cinnamon rolls, gluten free breakfast, gluten free dessert, cinnamon roll recipe, gluten free baking

Find it online: https://spatulaqueen.com/the-best-gluten-free-cinnamon-rolls-recipe-2/