Gluten-Free Cinnamon Rolls
These fluffy, soft, gooey, gluten-free cinnamon rolls taste just like the real thing!
Ingredients
Dough Ingredients
- 4 cups King Arthur Gluten-Free Bread Flour (480 grams) (or substitute 480g, approximately 5 ⅓ cups, of Caputo Fioreglut Gluten-Free Flour)
- 1 packet instant yeast (Fleischmann’s Rapid Rise Instant Yeast is gluten-free)
- 2 tablespoons sugar
- ½ teaspoon salt
- 4 tablespoons salted butter (softened at room temperature)
- 1⅔ cups room-temperature or warm milk (not hot) whole or 2%
- 2 large eggs (room temperature)
Cinnamon Sugar Filling
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons salted butter (softened at room temperature)
Cream Cheese Icing
- 4 ounces cream cheese (softened at room temperature)
- 4 tablespoons salted butter (softened at room temperature)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Combine all "dough ingredients" in a stand mixer. Use the flat beater attachment to mix on low for five minutes. Stop mixer to occasionally scrape the sides of the bowl with a spatula.
- Place the dough on parchment paper or a silicone mat. Gently press and stretch the dough into a 10x15-inch rectangle.
- In a small bowl, combine all "cinnamon sugar ingredients" with a fork until well-mixed and crumbly. Sprinkle the mixture on top of the dough, and gently press it into the dough with your hand.
- Tightly roll the long-side of the dough to form a 15"-long log.
- Gently score the top of the log marking 11 lines to make 12 even cinnamon rolls. Use thread or unflavored dental floss to cut out the cinnamon rolls. Slide the thread under the log and toss both ends of the thread over the top of the roll. Grab each end of the floss and pull to cleanly slice off a cinnamon roll. Continue until you have 12 rolls.
- Place cinnamon rolls in a baking pan lined with parchment paper. Cover with plastic wrap. Allow rolls to rise for 2 hours before removing plastic wrap and baking. (See notes for both a quick rise option and a slow, overnight rise option.)
- Preheat the oven to 350℉. Bake rolls for approximately 25-27 minutes until lightly golden brown.
Cream Cheese Icing
- Mix all "icing ingredients" with a stand mixer (or hand mixer) until the icing is creamy. Spread over warm cinnamon rolls and serve.
Notes
*King Arthur Gluten-Free Bread Flour and Caputo Fioreglut Gluten-Free Flour are both gluten-free wheat starch-based flours and are formulated to be used in yeast bread recipes. These flours are not safe for individuals with a wheat allergy. However, they meet FDA standards for a gluten-free food, as the wheat starch has been processed to remove gluten to below 20 parts per million. To learn more about gluten-free wheat starch, visit: https://www.goglutenfreely.com/gluten-free-wheat-starch/.
Quick rise: Place cinnamon rolls in a greased 9x13 baking pan (or line pan with parchment paper). Preheat the oven to 200℉ for two minutes. Turn the oven off. Place the baking pan in the oven and allow the cinnamon rolls to rise for one hour. After rising, remove the rolls from the oven before preheating to 350℉ and baking the rolls.
Overnight cinnamon rolls: Reduce the yeast in the recipe to 1 heaping teaspoon. Place cinnamon rolls in a greased 9x13 baking pan (or line pan with parchment paper). Cover with plastic wrap. Place rolls in the fridge for 8-24 hours. When ready to bake, remove the baking pan from the refrigerator, remove the plastic wrap, and place the pan of rolls on top of the stove (it will be slightly warmer than the rest of your kitchen while the oven preheats). Preheat the oven to 350℉ and bake rolls according to the recipe instructions.
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