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Soft Gluten-Free Cinnamon Rolls with Cream Cheese Frosting

Close-up of a soft Gluten-Free Cinnamon Roll pulled apart, showing the fluffy interior and thick white icing.
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This recipe produces soft, fluffy, and moist gluten-free cinnamon rolls that mimic the texture of traditional rolls, 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
  • 1 teaspoon vanilla extract
  • 3 1/2 cups high-quality gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup brown sugar for filling
  • 2 tablespoons ground cinnamon for filling
  • 1/2 cup unsalted butter, melted, for filling
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or cream (optional, for thinning)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. In a large bowl, cream together the 1/4 cup granulated sugar and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the gluten-free flour blend, salt, and baking powder.
  4. Add the yeast mixture and the dry ingredients to the wet ingredients. Mix on low speed until a soft, slightly sticky dough forms. Gluten-free dough will not knead like wheat dough; stop mixing when combined.
  5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60 to 90 minutes, or until nearly doubled in size.
  6. Prepare the filling: In a small bowl, mix the brown sugar and cinnamon.
  7. Gently roll the dough out on a surface lightly dusted with gluten-free flour into a rectangle approximately 12×18 inches.
  8. Brush the melted butter over the dough surface. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
  9. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  10. Use unflavored dental floss or a sharp knife to cut the log into 12 equal rolls. Place the rolls in a greased 9×13 inch baking pan.
  11. Cover the pan loosely and let the rolls proof for a second time in a warm spot for 30 to 45 minutes. They will puff up slightly.
  12. Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are lightly golden brown.
  13. While the rolls bake, prepare the frosting: Beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually add the powdered sugar and vanilla extract. Add a splash of milk if the frosting is too thick.
  14. 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 the best structure. If your blend lacks it, add 1 teaspoon of xanthan gum to the dry ingredients.
  • Handling gluten-free yeast dough: Do not overwork the dough. It will be softer and stickier than traditional dough. Use oiled hands or parchment paper for shaping.
  • For extra soft rolls, place a pan of hot water on the bottom rack of your oven during the final 15 minutes of baking to add steam.

Nutrition

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