My Favorite Gluten Free Cinnamon Roll Recipe

I have been making gluten free cinnamon rolls since I have been gluten free. To be honest throughout the 6 years, I have had MANY fails and hardly ever any wins. I think that when it comes down to it, finding a recipe that is like LITERAL “bread” texture has always been impossible to me. UNTIL I found this recipe. The trick with gluten free flours is to use the flour brand that the recipe says. I have noticed that many gluten free flours have different kinds of ingredients so the textures will vary if you use a different type of flour. Get ready for the Cinnamon Rolls of Your Gluten Free DREAMS!

THANK YOU Iowa Girl Eats for this Recipe

Ingredients

MAKES 12 CINNAMON ROLLS

• For the rolls:

• 1/4 cup butter or vegan butter

• 1 cup milk (see notes)

• 1/3 cup + 1 Tablespoon sugar, divided

• 2-1/4 teaspoons Bob’s Red Mill Active Dry Yeast (or 1 packet of yeast)

• 1 large egg, whisked

• 2-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour

• 2 teaspoons Bob’s Red Mill Baking Powder

• 1/4 teaspoon salt

• For the filling:

  • 1/2 cup sugar

  • 2 Tablespoons cinnamon

  • 1/3 cup extremely soft butter or vegan butter

• For the icing:

  • 2 Tablespoons butter or vegan butter

  • 1 cup powdered sugar

  • 1/2 teaspoon vanilla

  • 1-1/2 Tablespoons hot water

Directions

1. Read post in its entirety before making.

2. Add butter to a large glass bowl then melt in the microwave. Add milk and 1 Tablespoon sugar then microwave for an additional 45-50 seconds, stir with a spatula, and take a temperature using an instant read thermometer - we’re looking for 110 degrees. Sprinkle in yeast then stir gently and let sit until foamy, 8 minutes. (If your mixture does not foam, likely your yeast was old and/or the temperature of the milk mixture was too cool or too warm.) Add whisked egg and remaining 1/3 cup sugar then stir gently to combine.

3. Meanwhile, in another bowl add gluten-free flour blend, baking powder, and salt then stir with a fork to combine. Add to wet ingredients in two batches, stirring until flour is just incorporated (small lumps remaining are fine) before adding the next batch. Dough should be very soft but not overly sticky - kind of like sugar cookie dough. Cover with a tea towel then set somewhere warm to double in volume, 1 hour. I use my oven’s “bread proof” setting, though placing the pan on a heating pad set to warm, or placing in a warm sunny spot will also work. Your dough may not rise if it's not in a warm enough spot.

4. Combine sugar and cinnamon from filling recipe in a small bowl then set aside. Spray a 9” pie plate with nonstick spray then set aside.

5. Scrape the dough onto a large sheet of parchment paper that’s been lightly sprayed with nonstick spray then, with lightly oiled hands, spread dough into a 1/4” thick rectangle, roughly 10x14”. THE KEY TO SUCCESSFULLY SLICING THIS DOUGH IS TO NOT PRESS IT TOO THIN.

6. Using your fingers, gently spread softened butter over the dough, leaving 1” clear on the bottom. Sprinkle the cinnamon sugar mixture evenly on top, avoiding the clear strip of dough then, using the parchment paper, gently roll the dough from the top down towards you. Continue to roll the dough into a log using the parchment paper instead of your hands until you reach the bottom. Lightly pinch the seams of the dough together then slice the log into quarters using a sharp knife in one slicing motion vs sawing at the dough. Wipe off knife in between cuts as necessary and/or dip knife in flour blend to prevent sticking. Slice each quarter into thirds for 12 slices total then arrange the slices in the prepared pie plate. Since the dough will be very soft, it helps to use the knife to re-slice and scrape each roll off the parchment paper and into the pan.

7. Place rolls somewhere warm to rise until puffy, 30-40 minutes. Again, I use my oven’s “bread proof” setting. During the last 10 minutes of rising time, preheat oven to 350 degrees. Bake rolls for 16-20 minutes, or until golden brown on top, rotating the pan 180 degrees halfway through. ** EDIT: I had to cook it for a little bit longer more like 25 mins+ but start with 16 and add time as you go along!***

8. Let rolls cool for 15 minutes then make the icing. (If you ice them while they’re too hot they’ll absorb all the icing.) Add ingredients for the icing in a bowl then whisk vigorously until smooth. Spoon icing on top of the rolls then serve. Rolls are best the day they're made but leftovers can be stored in the refrigerator and microwaved for 20-25 seconds uncovered to warm back up.

Notes

• Be sure to read the post text for photos and tips!

• I have tested this recipe using whole milk, 2% milk, and unsweetened almond milk.

• Make sure your yeast AND baking powder are fresh and not expired, which will affect the successful rise of the rolls.

• The consistency of the cinnamon roll dough is like very soft play dough so don't be surprised or discouraged when it doesn't look or feel like traditional cinnamon roll dough.

• Don't roll the dough too thin otherwise it will fall apart. This is the #1 thing to keep in mind to successfully get the rolls into the pan.

• Don't panic if your rolls don't slice up perfectly - they'll rise and shape up nicely, plus they'll eventually be covered in icing. Again, my biggest tip for successfully slicing the rolls is to make sure the dough isn't rolled too thin.

• You may prepare the rolls a day ahead of time - prepare through step 5 then cover pie pan tightly with saran wrap and refrigerate. The following day, remove saran wrap and place rolls somewhere warm to rise - mine take 1-1/2 hours though yours may take more or less time. Bake and frost according to recipe instructions.

Let me know if you try this recipe, it is a SERIOUS life changer.