Gluten Free Cinnamon Rolls

deur Lyndall Kriedemann

Cinnamon rolls are always the most popular sweet roll to bake! While often served on Easter or Christmas morning, you don’t have to wait for a special occasion to make them for breakfast or brunch!

Ingredients 

Gluten-Free Dough

  • 1/2 cup granulated sugar
  • 1 cup milk, warmed to 43-46°C
  • 1 tablespoon instant yeast/rapid yeast
  • 1/4 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon apple cider vinegar
  • 3 1/4 cups Glutagon gluten-free all-purpose flour,
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream, warmed

Cinnamon Filling

  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 cup brown sugar, packed
  • 1 1/2 tablespoons ground cinnamon

Cream Cheese Frosting

  • 170g cream cheese, softened
  • 1/3 cup unsalted butter, softened
  • 2 cups icing sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Vanilla Icing

  • 2 cups icing sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract
 

Instructions 

For the Rolls:

  • Pour the warm milk into a large mixing bowl. Add the granulated sugar to the warm milk and stir to combine.
  • Pour the instant yeast over the milk mixture, cover with a kitchen towel, and allow it to bubble up for 1-2 minutes.
  • Whisk the room-temperature eggs in a small bowl. Add the whisked eggs and the apple cider vinegar into the mixing bowl. Mix until the ingredients are combined.
  • Add the gluten-free flour, baking powder, and salt to the mixing bowl.
  • Add the melted butter to the flour mixture and mix for 1-2 minutes, or until the ingredients are fully combined. Scrape down the sides of the bowl.
  • Change the paddle attachment to the dough hook and mix on medium speed for 3-5 minutes. Your dough will start to pull away from the sides of the bowl. The dough will be tacky and soft. Do not add more flour! Gluten-free yeast dough is softer than traditional yeast dough.
  • Place the dough in a greased, heat-proof bowl. Wet your hands with warm water and rub the dough ball to make it smooth. This step also adds moisture for the rise. Cover the bowl with plastic wrap.
  • Place the bowl with the dough inside of a larger heat-proof bowl. Heat 2 cups of water in the microwave for 2 minutes. Carefully pour the hot water into the larger bowl, and do not get water into the covered dough bowl. Cover the bowls with a kitchen towel and allow the dough to rise for 20 minutes.
  • While the dough is rising, make the cinnamon filling: In a small bowl, mix together the softened 1/4 cup of butter and the vanilla extract until combined and smooth.
  • In another small bowl, mix together the brown sugar and cinnamon.
  • Spray a piece of parchment paper with cooking spray or grease with oil/butter. Place the risen dough on top of the greased parchment paper, dust the top of the dough with 1 tablespoon of gluten-free flour, and shape the dough into a rectangle. Dust your rolling pin with gluten-free flour and roll out the dough to about 1cm thick and a 30×35cm rectangle.
  • Using a spatula, spread the butter mixture on top of the rolled-out dough all the way to the edges.
  • Sprinkle the brown sugar mixture over the butter. Pat down with your hands.
  • Using the edge of the parchment paper, fold the longest edge up to start the roll. Slowly roll the dough, keeping it tight, to form a log shape.
  • Cut the dough log in half. Then cut each half into 6 equal rolls. I use dental floss to easily cut the dough.
  • Place the rolls in a greased 22×33cm baking dish.
  • Heat the heavy cream in the microwave for 30 seconds. Pour the warm cream over the cinnamon rolls.
  • Place the cinnamon rolls on the middle rack of your oven. Turn your oven to 190°C. This is the second rise. Once your oven comes to temperature (190°C), bake the rolls for 15-20 minutes until light golden brown. Please check your rolls at the 15-minute mark.
  • Allow the cinnamon rolls to cool for a few minutes before frosting them.

For the Cream Cheese Frosting:

  • In a medium-sized bowl, beat together cream cheese, butter, vanilla extract, and salt until smooth. Add the icing sugar one cup at a time and mix until smooth. Do not chill the frosting. Keep it at room temperature until the cinnamon rolls are baked. Spread the cream cheese frosting on the warm cinnamon rolls.

For the Vanilla Icing:

  • In a medium-sized bowl, stir together all of the ingredients until smooth. Spread the icing over the warm cinnamon rolls.
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