Gluten Free Cinnamon Rolls
These soft and delicious gluten free cinnamon rolls are the perfect indulgent treat! Filled with cinnamon, brown sugar and butter then topped with a cream cheese frosting for a truly delicious bun!
Equipment
- Stand Mixer with the Paddle Attachment
- Stand mixer with the dough hook
Ingredients
For the dough:
- 1 cup Whole milk, 110 degrees
- 3 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 2 Eggs
- ½ cup Vegetable Oil
- ½ cup Sugar
- 3 ¼ cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- ¾ teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
For the filling:
- 8 tablespoons Unsalted butter, softened but not melted
- ¾ cup Brown sugar
- ½ tablespoon Ground cinnamon
For the icing:
- 4 tablespoons Unsalted butter, room temperature
- 2 ounces Full fat cream cheese A quarter of a block
- 1 ¼ cup Powdered sugar
Instructions
For the filling:
- Stir or beat together 1 stick of softened butter, ¾ cup of brown sugar and one tablespoon of cinnamon. Set aside.
For the dough:
- Preheat the oven to 350 degrees Fahrenheit. Microwave the whole milk until it reaches 110 degrees Fahrenheit on a thermometer. Add active dry yeast and 1 teaspoon of sugar. Let sit for six minutes while yeast gets frothy.
- Add room temperature eggs, canola oil, and ½ cup of sugar into the yeast mixture and stir well. Pour into the bowl of a stand mixer with the dough hook attachment. Add gluten free flour, kosher salt, cream of tartar and baking soda to the bowl and beat on medium speed for 2 minutes, scraping the bowl after 15 seconds to incorporate all the flour. The dough should be sticky.
- Using a spatula scrape the dough out of the bowl and into a large greased bowl. Brush the top of the dough with oil and cover with saran wrap. Set aside and let rise for two hours.
- Meanwhile sprinkle flour over a large work surface. Once the dough has risen place it onto the floured area and sprinkle flour onto the dough. Roll it out into a rectangle about 11 by 13 inches long. Using an offset spatula spread the butter mixture evenly on the dough leaving a ¼ in gap on all sides.
- Starting with the long side (closest to you) roll the dough up into a log shape. Cut into 9 rolls similar in size (doesn't have to be exact).
- Nestle the rolls into a greased 8 by 8 pan in rows of three. Let the rolls rise for 45 more minutes and then bake on the middle rack for 30 to 34 minutes until the tops are golden brown and the insides are soft but baked. Make the icing.
For the icing:
- Beat butter on medium speed for 30 seconds. This will ensure the cream cheese and butter emulsify with no lumps especially if your butter is on the cold side.
- Add cream cheese and beat for 1 more minute. Scrape the bowl with a spatula.
- Add ¾ cup of the powdered sugar. Beat on low for 5 seconds so the sugar doesn't poof out of the bowl. Beat on medium high for 1 minute.
- Add the last ½ cup of powdered sugar and beat on low for 5 more seconds. Beat on medium high for 1 more minute.
- While the cinnamon rolls are still a little warm spread them with frosting leaving any leftovers for those who want extra icing. Enjoy immediately.
Video
Nutrition
Calories: 621kcalCarbohydrates: 80gProtein: 8gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 86mgSodium: 307mgPotassium: 131mgFiber: 5gSugar: 49gVitamin A: 649IUVitamin C: 0.02mgCalcium: 99mgIron: 2mg
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