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Soft Gluten-Free Cinnamon Rolls with Cream Cheese Frosting

Close-up of a soft, pulled-apart Gluten-Free Cinnamon Roll topped with thick white frosting.
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A recipe for making soft, fluffy, and moist cinnamon rolls using a gluten-free flour blend, complete with a rich cream cheese frosting.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 3 1/2 cups all-purpose gluten-free flour blend (with xanthan gum)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup packed light brown sugar for filling
  • 2 tablespoons ground cinnamon for filling
  • 1/4 cup unsalted butter, melted for filling
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened for frosting
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk for frosting

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, cream together the 1/2 cup softened butter and 1/4 cup granulated sugar until light and fluffy. Beat in the eggs one at a time.
  3. Mix the activated yeast mixture into the butter mixture.
  4. In a separate bowl, whisk together the gluten-free flour blend, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a soft, slightly sticky dough forms. Do not overmix.
  5. Cover the bowl with plastic wrap and place it in a warm spot to rise for 60 to 90 minutes, or until the dough has visibly increased in size. Gluten-free dough may not double like wheat dough.
  6. Prepare the filling: In a small bowl, mix the brown sugar and cinnamon.
  7. On a surface lightly dusted with gluten-free flour, gently roll the dough into a 12×16 inch rectangle. The dough will be softer than traditional dough.
  8. Brush the surface of the dough evenly with the 1/4 cup melted butter. Sprinkle the cinnamon-sugar mixture over the butter.
  9. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  10. Cut the log into 12 equal rolls using unflavored dental floss or a sharp, un-serrated knife.
  11. Place the rolls into a greased 9×13 inch baking pan. Cover loosely and let them rest in a warm place for 30 minutes.
  12. Preheat your oven to 375°F (190°C).
  13. Bake for 20 to 25 minutes, or until the tops are lightly golden brown.
  14. Prepare the frosting while the rolls bake: Beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and 1 tablespoon of milk until the frosting is creamy.
  15. Remove the rolls from the oven and let them cool in the pan for 10 minutes before spreading the cream cheese frosting generously over the warm rolls.

Notes

  • Use a gluten-free flour blend that contains xanthan gum for best structure. If your blend does not include it, add 1 teaspoon of xanthan gum to the dry ingredients.
  • Handling GF dough: Gluten-free yeast dough is sticky. Use lightly floured hands or plastic wrap when rolling and shaping instead of excessive flour.
  • For extra soft rolls, cover the baked rolls with foil for the first 10 minutes of cooling before frosting.

Nutrition

Find it online: https://eatableempress.com/gluten-free-cinnamon-rolls/