Gluten-Free Cinnamon Roll Recipe

There’s something truly magical about the scent of cinnamon rolls baking in the oven. It fills the house with warmth, comfort, and an undeniable promise of deliciousness. For years, that aroma was a bittersweet reminder of a treat I thought I had to say goodbye to after embracing a gluten-free lifestyle. Store-bought gluten-free baked goods often fell short, leaving me yearning for that soft, gooey, and perfectly spiced bite of a classic cinnamon roll. Then, I stumbled upon this recipe, and let me tell you, it was a game-changer. From the first attempt, my kitchen transformed back into that aromatic haven I remembered. My family, initially skeptical (as they often are with my gluten-free experiments!), devoured them. “These are actually good!” my usually picky teenager declared, a high compliment indeed. Even my husband, a self-proclaimed cinnamon roll connoisseur, admitted they were exceptional, gluten-free or not. These aren’t just good for gluten-free cinnamon rolls; they are simply delicious cinnamon rolls. Soft, fluffy, wonderfully spiced, and slathered in a luscious cream cheese frosting, they are everything you crave in this iconic pastry, without a hint of gluten. If you’ve been missing out on the joy of homemade cinnamon rolls because of dietary restrictions, prepare to be amazed. This recipe is your ticket back to cinnamon roll heaven, and I’m thrilled to share it with you. Get ready to experience the pure bliss of warm, gluten-free cinnamon rolls, fresh from your own oven.

Ingredients

To embark on your gluten-free cinnamon roll journey, gather these essential ingredients. We’ve broken them down into categories for ease of preparation and to ensure you have everything you need for each stage of the baking process. Using quality ingredients will make a noticeable difference in the final flavor and texture of your cinnamon rolls, so don’t skimp!

For the Gluten-Free Dough:

• 1 cup (240ml) Warm Milk (Dairy or Non-Dairy): The warmth of the milk is crucial for activating the yeast. Opt for whole milk for a richer flavor, or use your favorite non-dairy alternative like almond milk, oat milk, or coconut milk (from a carton, not canned) for a dairy-free version. Ensure the milk is warm to the touch, about 105-115°F (40-46°C). Too hot and it will kill the yeast; too cold and it won’t activate properly.
• 2 ¼ teaspoons (1 packet) Active Dry Yeast: Yeast is the magic ingredient that gives cinnamon rolls their light and airy texture. Active dry yeast needs to be proofed (activated) in warm liquid before being added to the dry ingredients. Make sure your yeast is fresh for the best rise.
• ¼ cup (50g) Granulated Sugar: Sugar not only adds sweetness but also feeds the yeast, helping it to activate and rise the dough.
• ½ cup (113g) Unsalted Butter, Melted and Cooled Slightly: Melted butter adds richness, moisture, and tenderness to the dough. Unsalted butter allows you to control the overall salt level in the recipe. Let it cool slightly so it doesn’t kill the yeast when added.
• 2 Large Eggs, at Room Temperature: Eggs contribute to the structure, richness, and moisture of the dough. Using room temperature eggs helps them incorporate more smoothly into the batter.
• 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile, adding a subtle warmth and sweetness that complements the cinnamon and spices. Use pure vanilla extract for the best flavor.
• 4 cups (480g) Gluten-Free All-Purpose Flour Blend with Xanthan Gum: This is the cornerstone of our gluten-free cinnamon rolls. It is absolutely essential to use a gluten-free blend that already contains xanthan gum. Xanthan gum is a crucial binding agent that mimics the role of gluten in traditional baking, providing structure and preventing the rolls from becoming crumbly. Different gluten-free flour blends can vary, so using a reputable blend like King Arthur Measure for Measure, Bob’s Red Mill 1-to-1 Baking Flour, or Cup4Cup Multipurpose Flour will yield the most consistent results. Do not use a single gluten-free flour like almond flour or coconut flour, as these will not work in this recipe.
• 1 teaspoon Salt: Salt balances the sweetness and enhances the other flavors in the dough. It also plays a role in controlling yeast activity.

For the Cinnamon Filling:

• ½ cup (113g) Unsalted Butter, Softened: Softened butter is essential for spreading evenly over the dough and creating that gooey, flavorful cinnamon filling. Ensure it’s softened but not melted.
• ¾ cup (150g) Packed Light Brown Sugar: Brown sugar adds a rich, molasses-like sweetness and moisture to the filling. Packed light brown sugar ensures consistent measurement.
• 2 tablespoons Ground Cinnamon: Cinnamon is the star of the show! Use high-quality ground cinnamon for the best flavor. For a richer, more complex cinnamon flavor, consider using Ceylon cinnamon or a blend of cinnamon varieties.

For the Cream Cheese Frosting:

• 4 ounces (113g) Cream Cheese, Softened: Softened cream cheese is crucial for a smooth and lump-free frosting. Full-fat cream cheese will provide the richest flavor and texture.
• ½ cup (113g) Unsalted Butter, Softened: Softened butter adds richness and helps create a creamy, spreadable frosting.
• 3 cups (360g) Powdered Sugar, sifted: Powdered sugar (also known as confectioners’ sugar or icing sugar) provides sweetness and structure to the frosting. Sifting it helps to remove any lumps and ensures a smooth consistency.
• 1 teaspoon Vanilla Extract: Vanilla extract enhances the flavor of the cream cheese frosting, adding a touch of warmth and sweetness.
• 2-4 tablespoons Milk or Heavy Cream: Milk or heavy cream is used to adjust the consistency of the frosting. Start with 2 tablespoons and add more gradually until you reach your desired thickness. Heavy cream will result in a richer frosting.

Instructions

Follow these step-by-step instructions carefully to create perfect gluten-free cinnamon rolls every time. Patience is key, especially during the rising stages.

1. Proof the Yeast: In a large bowl, combine the warm milk, active dry yeast, and granulated sugar. Gently stir to dissolve the sugar and yeast. Let it sit for 5-10 minutes, or until the mixture becomes foamy and bubbly. This indicates that the yeast is active and ready to use. If the mixture doesn’t foam, your yeast may be old or inactive, and you’ll need to start with fresh yeast.
2. Combine Wet Ingredients: To the yeast mixture, add the melted and slightly cooled butter, eggs, and vanilla extract. Whisk to combine these wet ingredients until they are well incorporated.
3. Incorporate Dry Ingredients: In a separate large bowl, whisk together the gluten-free all-purpose flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer (or by hand with a sturdy spoon) until a shaggy dough forms. The dough will be quite sticky, which is normal for gluten-free dough. Don’t be tempted to add more flour, as this can make the rolls dry.
4. First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free place to rise for 1 to 1.5 hours, or until the dough has doubled in size. A warm oven (turned off) or a warm spot in your kitchen works well. This first rise is crucial for developing flavor and texture in gluten-free dough.
5. Prepare the Filling: While the dough is rising, prepare the cinnamon filling. In a medium bowl, cream together the softened butter, brown sugar, and ground cinnamon until well combined and smooth. Set aside.
6. Roll Out the Dough: Once the dough has doubled, gently punch it down to release some of the air. Lightly dust a clean work surface with gluten-free flour. Turn the dough out onto the floured surface and gently knead it a few times to form a ball. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches and about ¼-inch thick. Work gently, as gluten-free dough can be more delicate than traditional dough. If the dough is sticking, lightly dust your rolling pin and work surface with more gluten-free flour.
7. Spread the Filling: Evenly spread the softened cinnamon filling over the entire surface of the rolled-out dough, leaving a small edge bare for sealing.
8. Roll into a Log: Starting from one long edge, tightly roll the dough into a log, like you are making a jelly roll. Pinch the seam to seal it closed.
9. Cut into Rolls: Using a sharp serrated knife or unflavored dental floss, trim off the uneven ends of the log (about ½ inch on each end). Then, cut the log into 12 equal rolls, each about 1-1.5 inches thick. For clean cuts with dental floss, slide the floss under the log, bring the ends up and cross them over, then pull to slice through.
10. Second Rise (Proofing): Grease a 9×13 inch baking pan (or two 9-inch round cake pans) with butter or cooking spray. Arrange the cinnamon rolls in the prepared pan, leaving a little space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm, draft-free place for 30-45 minutes, or until they have puffed up and are almost doubled in size.
11. Preheat Oven & Bake: Preheat oven to 350°F (175°C). Once the rolls have completed their second rise, bake for 20-25 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center of a roll should come out clean. Keep an eye on them towards the end of baking to prevent over-browning.
12. Prepare Frosting While Baking: While the cinnamon rolls are baking, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the vanilla extract and 2 tablespoons of milk or heavy cream. Beat on medium speed until the frosting is light and fluffy. Add more milk or cream, 1 tablespoon at a time, if needed to reach your desired consistency.
13. Frost and Serve: Once the cinnamon rolls are baked, remove them from the oven and let them cool in the pan for about 10-15 minutes. This slightly cooling period will allow the frosting to melt beautifully without becoming too runny. Generously spread the cream cheese frosting over the warm cinnamon rolls. Serve immediately and enjoy the warm, gooey goodness!

Nutrition Facts

• Servings: 12 cinnamon rolls
• Estimated Calories per Serving (per cinnamon roll with frosting): Approximately 450-550 calories

Approximate Nutritional Information (per serving – one cinnamon roll with frosting):

• Calories: 450-550 kcal
• Fat: 25-30g
  • Saturated Fat: 15-20g
• Cholesterol: 70-80mg
• Sodium: 250-300mg
• Carbohydrates: 55-65g
  • Fiber: 2-3g
  • Sugar: 30-40g
• Protein: 5-7g

Please Note: These nutritional values are estimates and can vary based on specific ingredient brands, measurements, and variations in the recipe. For precise nutritional information, use a nutrition calculator and input the exact brands and quantities of ingredients used. This recipe is a treat and should be enjoyed in moderation as part of a balanced diet.

Preparation Time

• Prep Time: 45 minutes (includes ingredient gathering, dough mixing, filling preparation, and frosting preparation)
• Rise Time (First Rise): 1 – 1.5 hours
• Rise Time (Second Rise): 30 – 45 minutes
• Bake Time: 20 – 25 minutes
• Total Time (Approximate): 2 hours 35 minutes – 3 hours 20 minutes

While the total time may seem lengthy, much of it is inactive rising time. You can use this time to prepare other parts of your meal or simply relax while the aroma of cinnamon fills your kitchen.

How to Serve

These gluten-free cinnamon rolls are delightful any time of day. Here are some serving suggestions to elevate your cinnamon roll experience:

• Warm and Fresh: The absolute best way to enjoy these cinnamon rolls is warm, straight from the oven. The frosting will be perfectly melted, and the rolls will be incredibly soft and gooey.
• With Coffee or Tea: Pair a warm cinnamon roll with a hot cup of coffee, tea, or a latte for a comforting breakfast or brunch treat. The sweetness of the roll complements the slight bitterness of coffee or tea beautifully.
• As Dessert: These cinnamon rolls make a wonderful dessert after dinner. They are rich and satisfying enough to stand alone, or you can enhance them with a scoop of vanilla ice cream or a drizzle of caramel sauce.
• Brunch Centerpiece: Make a pan of cinnamon rolls the star of your brunch spread. They are always a crowd-pleaser and are perfect for sharing with family and friends.
• Special Occasions: Cinnamon rolls are perfect for holidays, birthdays, or any special occasion. They feel celebratory and are a wonderful way to show someone you care.
• Elevated Toppings: While the cream cheese frosting is classic, you can experiment with other toppings:
  • Caramel Sauce: Drizzle warm caramel sauce over the frosting for extra decadence.
  • Chopped Nuts: Sprinkle chopped pecans, walnuts, or almonds over the frosting for added texture and flavor.
  • Fresh Berries: Serve with fresh raspberries, blueberries, or strawberries for a touch of freshness and color.
  • Chocolate Drizzle: Add a drizzle of melted chocolate (dark, milk, or white) for a chocolatey twist.

Additional Tips for Gluten-Free Cinnamon Roll Success

Mastering gluten-free baking can have a slight learning curve. Here are five essential tips to ensure your gluten-free cinnamon rolls turn out perfectly every time:

• Measure Flour Accurately: Gluten-free flour is denser than wheat flour, and using too much can result in dry, crumbly rolls. Always measure your gluten-free flour blend using the “spoon and level” method. Spoon the flour into your measuring cup until it is overflowing, then level it off with the back of a knife. Avoid scooping directly from the bag, as this can pack the flour and lead to using too much. For the most accurate results, use a kitchen scale to weigh your flour.
• Don’t Overmix the Dough: Overmixing gluten-free dough can develop a gummy texture. Mix the dough just until the ingredients are combined and a shaggy dough forms. It’s okay if the dough is still a bit sticky – in fact, it should be. Resist the urge to keep mixing or add more flour unless the dough is excessively wet and soupy.
• Warm Place for Rising is Key: Yeast thrives in warm environments. Ensure your dough rises in a warm, draft-free place. A slightly warmed oven (turned off), a sunny spot in your kitchen, or even a microwave (turned off with a cup of hot water inside) can create the ideal environment for rising. If your kitchen is cold, the rising time may take longer.
• Handle Gluten-Free Dough Gently: Gluten-free dough is often more delicate than traditional wheat-based dough. When rolling out and shaping the dough, handle it gently to prevent tearing or cracking. If the dough is sticky, lightly dust your work surface and rolling pin with gluten-free flour as needed.
• Don’t Overbake: Gluten-free baked goods can dry out easily if overbaked. Bake the cinnamon rolls until they are golden brown and a toothpick inserted into the center comes out clean. Start checking for doneness around the 20-minute mark and adjust baking time as needed based on your oven. Slightly underbaked gluten-free cinnamon rolls are better than overbaked, dry ones. They will continue to set as they cool.

FAQ Section

Here are answers to some frequently asked questions about making gluten-free cinnamon rolls:

Q1: Ingredients – Can I substitute dairy in this recipe to make it dairy-free?

A: Yes, you can easily make these cinnamon rolls dairy-free with a few substitutions! For the milk, use your favorite unsweetened non-dairy milk alternative like almond milk, oat milk, soy milk, or coconut milk (from a carton, not canned). Ensure it is warmed to the correct temperature for activating the yeast. For the butter, use a dairy-free butter alternative that is designed for baking. Look for brands like Miyoko’s Kitchen Cultured Vegan Butter, Melt Organic Butter Sticks, or Earth Balance Vegan Butter Sticks. For the cream cheese in the frosting, use a dairy-free cream cheese alternative. Kite Hill, Tofutti, and Violife all offer vegan cream cheese options that work well. The taste and texture may be slightly different from traditional dairy versions, but the cinnamon rolls will still be incredibly delicious and satisfyingly dairy-free.

Q2: What is the best gluten-free flour blend to use for these cinnamon rolls?

A: For the best results, use a high-quality gluten-free all-purpose flour blend that already contains xanthan gum. This is crucial for the structure and texture of the cinnamon rolls. Excellent options include King Arthur Measure for Measure Gluten-Free Flour, Bob’s Red Mill 1-to-1 Baking Flour, and Cup4Cup Multipurpose Flour. These blends are designed to be used as direct replacements for wheat flour in most recipes and contain a balanced mix of gluten-free flours and starches along with xanthan gum. Avoid using single gluten-free flours like almond flour, coconut flour, or rice flour alone, as they will not provide the necessary structure and will result in a different texture. Always check the ingredients list of your flour blend to confirm it includes xanthan gum.

Q3: How do I know when the dough has risen enough during both the first and second rise?

A: Knowing when gluten-free dough has risen enough is key to achieving light and fluffy cinnamon rolls. For the first rise (bulk fermentation), the dough should roughly double in size. It might not be as dramatic of a rise as traditional wheat dough, but you should see a noticeable increase in volume. Gently poke the dough with your finger; if the indentation slowly springs back, it’s ready. For the second rise (proofing) after shaping the rolls, they should become noticeably puffier and almost double in size again. They will look softer and less dense. A gentle touch should leave a slight indentation that slowly springs back. Don’t over-proof the dough, as it can collapse during baking. It’s better to slightly under-proof than over-proof gluten-free dough.

Q4: Can I make these cinnamon rolls ahead of time?

A: Yes, there are a couple of ways to prepare these cinnamon rolls ahead of time to save time on baking day:

• Make the dough ahead: You can prepare the dough through the first rise, then wrap it tightly in plastic wrap and refrigerate it overnight (or up to 24 hours). When ready to bake, let the dough come to near room temperature for about 30-60 minutes before rolling it out, filling, and proceeding with the second rise and baking.
• Assemble and refrigerate unbaked rolls: You can assemble the cinnamon rolls (roll out, fill, cut, and place in the baking pan) and then cover them tightly and refrigerate them overnight. In the morning, take them out of the refrigerator and let them sit at room temperature for about 1-1.5 hours for the second rise before baking as directed. You may need to add a few extra minutes to the baking time if the rolls are still cold.
• Bake and freeze: You can bake the cinnamon rolls completely, let them cool completely, and then freeze them unfrosted. Wrap them individually or as a whole pan tightly in plastic wrap and then in foil. To thaw, let them sit at room temperature or gently warm them in a low oven. Frost them once thawed and warmed.

Q5: How should I store leftover gluten-free cinnamon rolls?

A: To keep your leftover gluten-free cinnamon rolls fresh and delicious, store them properly:

• Room Temperature (1-2 days): Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. They are best enjoyed within the first day or two for optimal softness.
• Refrigerator (3-4 days): For longer storage, keep them in an airtight container in the refrigerator for up to 4 days. Refrigeration can slightly dry them out, so it’s best to reheat them before serving.
• Freezer (up to 2 months): For longer storage, freeze leftover cinnamon rolls. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them overnight in the refrigerator or at room temperature, and then reheat gently in a low oven or microwave before serving.

Reheating cinnamon rolls is recommended, especially if they have been refrigerated or frozen. A few minutes in a low oven (around 250-300°F) or a short burst in the microwave will restore their warmth and softness. Enjoy!

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