Easy Gluten-Free Cinnamon Rolls

by Lyndall Kriedemann March 19, 2024

Gluten-Free Cinnamon Rolls

I am really excited to share this recipe for easy gluten-free cinnamon rolls!

These gluten-free cinnamon rolls are made with just a few simple ingredients and take just a little over an hour to make. They can also be made ahead of time by refrigerating the dough overnight, or the rolls can also be frozen.

Easy Gluten-Free Cinnamon Rolls

The easiest recipe to make gluten-free cinnamon rolls! Soft, fluffy, and gooey cinnamon rolls topped with cream cheese or vanilla frosting. This gluten-free cinnamon roll recipe also includes options to make them overnight or to freeze them.

Prep Time 15

Cook Time 15

Dough Rising Time 40

Total Time 1 10

Servings cinnamon rolls

Calories 424kcal

Ingredients

Gluten-Free Dough

½ cup granulated sugar
1 cup milk, warmed to 110°-115°F (You can substitute with unsweetened almond milk.)
1 tablespoon instant yeast/rapid yeast
¼ cup unsalted butter, melted and cooled (You can substitute with dairy-free/vegan butter.)
2 large eggs, room temperature (Bring whole eggs to room temperature by placing the eggs (not cracked) in a bowl with warm water for about 5 minutes.)
1 teaspoon apple cider vinegar (You can substitute with lemon juice.)
3 ¼ cups Glutagon all-purpose gluten-free flour with xanthan gum (Not all brands of gluten-free flour are recommended for yeast baking. )
2 teaspoons gluten-free baking powder
¼ teaspoon salt
½ cup heavy whipping cream, warmed (You can substitute with whole milk, canned full fat coconut milk, or unsweetened almond milk. )

Cinnamon Filling

¼ cup unsalted butter, softened (You can substitute with dairy-free or vegan butter.)
½ teaspoon vanilla extract
1 cup brown sugar, packed
1 ½ tablespoons ground cinnamon

Cream Cheese Frosting

170g cream cheese, softened (You can substitute with dairy-free cream cheese. You may need to add more powdered sugar as dairy-free cream cheese is really soft. )
⅓ cup unsalted butter, softened (You can substitute with dairy-free/vegan butter. )
2 cups icing sugar
1 teaspoon vanilla extract
⅛ teaspoon salt

Vanilla Icing

2 cups icing sugar
5 tablespoons milk (You can substitute unsweetened almond milk or water.)
1 teaspoon vanilla extract

Instructions

For the dough:

To bring the eggs to room temperature: Place the whole eggs (not cracked) in a small bowl with warm water for 5 minutes.
Warm the milk to 43°-46°. I microwave the milk in a glass measuring cup for 1 minute. I also use a thermometer to check the temperature. If your milk is too hot, it will kill the yeast. The milk should feel like warm bathwater. 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.
Melt the butter in a glass measuring cup or small bowl. Allow the butter to cool.
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 Glutagon gluten-free flour, gluten-free 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 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 (I use a heat-proof glass or metal 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.
In a small bowl, mix together the softened ¼ 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 gluten-free 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 30x35 cm 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 22×33 cm baking dish. I use gluten-free coconut oil spray.
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.
Make the cream cheese or vanilla frosting.
Allow the cinnamon rolls to cool for a few minutes before frosting them. Enjoy!
Store leftovers in an air-tight container. Reheat in the oven at 175°C for 10-15 minutes or individually microwave for 20-30 seconds.

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.

Overnight Cinnamon Rolls

You easily can make these gluten-free cinnamon rolls ahead of time. Cover the unbaked cinnamon rolls with plastic wrap, and then place them in the refrigerator overnight. When you are ready to bake, bring the cinnamon rolls to room temperature.
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. Please check your rolls at the 15-minute mark.

Freezing Cinnamon Rolls

You can also freeze these gluten-free rolls. They can be frozen before you bake them or after they are baked and completely cooled.

To freeze before baking:

After the dough is rolled up with the filling inside and cut, the rolls can be frozen. Cover the pan with foil, and then place in the freezer.
When you are ready to bake, let the dough thaw in the refrigerator overnight and then bring it to room temperature.
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. Please check your rolls at the 15-minute mark.

To freeze after baking:

Allow the cinnamon rolls to completely cool. Wrap the rolls with foil and then place them in a plastic freezer bag or in a freezer-safe container.
When ready to eat, defrost the cinnamon rolls to room temperature. Warm the rolls in the oven at 350°F for 10-15 minutes or individually in the microwave for 20-30 seconds.

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