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The BEST Gluten Free Cinnamon Rolls Recipe

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★★★★★

4.5 from 122 reviews

These gluten free cinnamon rolls are soft, fluffy, and bursting with warm cinnamon flavor, made using Bob’s Red Mill Gluten Free Bread Mix. They feature a rich maple cream cheese frosting and are perfect for anyone craving a delicious, allergy-friendly treat without the gluten.

Ingredients

Scale

Dough

  • 1 16oz bag Bob’s Red Mill Gluten Free Bread Mix (discard yeast packet)
  • 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 (see notes for vegan substitute)
  • 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. Mix Dry Ingredients: Using a stand mixer with the dough hook attachment, add Bob’s Red Mill Gluten Free Bread Mix (discard yeast packet), sugar, instant yeast, baking powder, baking soda, and salt. Mix for about one minute to combine.
  2. Prepare Wet Mixture: In a heat-safe measuring glass, combine water, butter, and apple cider vinegar. Microwave for 1-2 minutes until warm to the touch but not hot, allowing some butter to remain unmelted.
  3. Combine Wet and Dry: With the mixer running on medium speed, slowly pour in the warm wet mixture. Use a rubber spatula to scrape down the sides to incorporate any dry ingredients.
  4. Add Eggs: Once ingredients are nearly combined, add the large egg and egg white to the mixer.
  5. Knead Dough: Increase mixer speed to medium-high and knead for 5 minutes until a smooth and slightly stretchy dough forms.
  6. Rest Dough: Let the dough rest for 10 minutes. Meanwhile, prepare a work surface covered with plastic wrap and dusted liberally with cornstarch for rolling.
  7. Roll Dough: Place the rested dough on the cornstarch-dusted surface, dust with more cornstarch on top, and press or roll into a 13×19 inch rectangle, shaping edges to be even.
  8. Prepare Softened Butter: Soften butter by microwaving sliced tablespoons for about 15 seconds until just beginning to melt; mash with a fork into a smooth, spreadable consistency.
  9. Spread Filling: Spread the softened butter evenly over the dough. Sprinkle with light brown sugar, patting it down evenly, then dust generously with ground cinnamon.
  10. Roll Up Dough: Tightly roll the dough into a log using the plastic wrap to guide if needed. Brush off excess cornstarch from the log with a pastry brush.
  11. Cut Rolls: Using flavorless floss, slice about 3 inches off each end of the log; these can be baked separately. Cut the remaining log into 7 equal rolls.
  12. Arrange Rolls for Rising: Crinkle then smooth a sheet of parchment paper into a 10-inch cast iron skillet. Arrange 1 roll in the center and the other 6 around it, leaving about half an inch space between.
  13. Proof Rolls: Preheat oven to lowest temperature, then turn off. Place rolls inside and let rise in warm oven for 45 minutes to 1 hour until doubled in size. For overnight rise, chill after puffing and bring to room temp before baking.
  14. Preheat Oven: Remove rolls from oven and preheat to 350°F (177°C).
  15. Bake Rolls: Bake cinnamon rolls for 25-30 minutes, or until golden brown and springy to the touch.
  16. Prepare Icing: While rolls cool, mash room temperature butter and cream cheese together until smooth. Gradually mix in powdered sugar 1/2 cup at a time, then stir in vanilla bean paste.
  17. Frost Rolls: Dollop icing on top of each roll and spread evenly while still warm.

Notes

  • Bob’s Red Mill Gluten Free Bread Mix contains yeast packet which should be discarded since separate instant yeast is used.
  • For a vegan substitute, replace eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) and use vegan butter and cream cheese substitutions as noted.
  • Ensure the water and butter mixture is warm but not hot to properly activate the yeast.
  • The cornstarch on the surface helps prevent sticking and makes rolling easier with gluten free dough.
  • The two small cinnamon roll ends can be baked in a small loaf pan to avoid waste.
  • Overnight rising option allows for preparation in advance and baking the next day.

Keywords: gluten free cinnamon rolls, cinnamon rolls recipe, gluten free breakfast, gluten free baked goods, cinnamon roll with cream cheese frosting

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