Gluten Free Cinnamon Rolls

by - December 06, 2017

Waking up to the smell of cinnamon rolls in the oven is something that no one should ever be denied. I tried for years to master gluten free cinnamon rolls but I could never get it quite right.  All the recipes that I found had you use muffin tins and that was jut not the same.  I wanted a real cinnamon roll and not a cinnamon muffin.  I couldn't figure out how to roll it up without it turning into a complete disaster.  Gluten free dough can be super sticky and really fragile to work with.  I just could not figure it out until now! I was able to come up with this recipe and with the use of plastic wrap and parchment paper, I was able to tackle these cinnamon rolls.  They are everything that you remember and so much more. There is a disclaimer on this recipe because they are not easy! If you have not worked with gluten free dough before, you might find them extremely difficult to make! Watch the video and prepare yourself and think calm thoughts.


I use Bob's Red Mill 1 to 1 Gluten Free Baking Flour for this recipe and pretty much all my recipes. You could use another 1 to 1 gluten free baking flour in this recipe but I have only used Bob's Red Mill to make them.  They have always turned out great and my family is so happy every time I make them.
Most of the time I make them the day before because trying to make these in time for breakfast is a lot.  Just make them up to the point that you put them into the pie pan and then put them in the refrigerator overnight. Let them sit on the counter in the morning for about 25 minutes before you bake them and they will be perfect.
They are gooey and so delicious. It will be hard to stop at just one.  They are not my easiest recipe though.  They take a little bit of skill because the dough consistency is so much different if you aren't used to working with gluten free dough.  It is so sticky and flimsy so you really want to take you time with this one. If you tried to roll them up without the plastic wrap, I guarantee it would not work well.  They would just fall apart.  The consistency is more like really thick cake batter so you could imagine that rolling that up can be hard.  Just stick with it and keep going. Don't get too frustrated and if it doesn't work the first time, try again! They are so worth it!
Make sure you check out the video down below to see how I roll up the cinnamon rolls so that you can get on your way to making these! Also, check out my YouTube channel for more great recipes and product reviews!
Yield: 8 servings

Gluten Free Cinnamon Rolls

Don't miss out on delicious cinnamon rolls any longer! They roll up just like regular cinnamon rolls and have all the flavor that you have been missing!
prep time: 1 hour and 15 minscook time: 22 minstotal time: 1 hours and 37 mins

ingredients:

Dough
  • 2/3 cup warm milk
  • 1 tablespoon melted butter
  • 1 packet yeast
  • 1/4 cup granulated sugar
  • 2 cups gluten free flour blend (I use Bob's Red Mill 1 to 1 Gluten Free Flour Blend)
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup olive oil
  • 1/2 teaspoon pure vanilla extract
Filling
  • 1/3 cup butter, softened
  • 1/2 cup brown sugar
  • 2 tablespoons cinnamon
Frosting
  • 7 tablespoons butter, softened
  • 2 ounces cream cheese
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 1 1/2 cups powdered sugar, sifted
  • 1/4 teaspoon salt

instructions

Dough:
  1. Combine yeast and sugar in a medium sized bowl. Combine warm milk and melted butter together and whisk into yeast mixture. Set aside to proof.
  2. In mixer add gluten free flour, baking powder, baking soda and salt. Mix until combined.
  3. Once yeast is proofed add egg, oil and vanilla. Whisk together and then slowly add to flour mixture. Turn mixer up and beat for 1 1/2 minutes.
  4. Roll out dough using plastic wrap on the bottom and parchment paper on top.
Filling:
  1. Spread butter over dough.
  2. Combine brown sugar and cinnamon in small bowl and then sprinkle over dough.
  3. Roll dough using the plastic wrap to help. Dip knife into gluten free  flour and then cut into 8 pieces. 
  4. Place rolls side by side in greased and floured pie pan. Cover and let rise for at least 15 minutes.
  5. Bake in preheated 350 degree oven for 22-27 minutes until the tops are golden brown.
Icing:
  1. Beat butter and cream cheese until creamy. Mix in vanilla and milk, then gradually mix in the powdered sugar and salt until smooth and fluffy.  Spread over cinnamon rolls as soon as they come out of the oven.

NOTES:

*Night before prep. Once rolls are in pie plate, cover with plastic wrap and place in refrigerator. In the morning set them out for at least 25 minutes before baking.
Created using The Recipes Generator

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3 comments

  1. How thin are you rolling the dough? And the plastic wrap should be floured, mine stuck.

    ReplyDelete
  2. Is this using traditional or quick rise yeast?

    ReplyDelete
  3. I made these gluten free, they were DELICIOUSSSSSS! The frosting was just like Cinnabon s!! I followed all the directions and used Bob's red mill GF all purpose

    ReplyDelete