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pan of gluten free cinnamon rolls

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!
Prep Time 20 mins
Cook Time 32 mins
Rise time: 2 hrs 45 mins
Total Time 3 hrs 37 mins
Course Dessert
Cuisine American
Servings 9 rolls

Equipment

  • Stand Mixer with the Paddle Attachment
  • Stand mixer with the whisk attachment or a hand mixer
  • Large Bowl

Ingredients
  

For the dough:

  • 1 cup Whole milk, 110 degrees
  • 3 t. Active dry yeast
  • 1 t. Sugar
  • 2 Eggs
  • ½ cup Vegetable Oil
  • ½ cup Sugar
  • 3 ¼ cup Bob's Red Mill 1:1 All Purpose Flour
  • ¾ t. Kosher Salt
  • ½ t. Baking Soda
  • ½ t. Cream of Tartar

For the filling:

  • 8 tbsp Unsalted butter, softened but not melted
  • ¾ cup Brown sugar
  • t tbsp Ground cinnamon

For the icing:

  • 4 tbsp Unsalted butter, room temperature
  • 2 oz 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.
Keyword breakfast