BEST Fluffiest Gluten Free Cinnamon Rolls are a tender, sweet, and utterly satisfying treat that will redefine your gluten-free baking experience. This recipe is your ultimate guide to achieving bakery-quality cinnamon rolls without any gluten, making them perfect for everyone, especially those with dietary restrictions.
Key Ingredients for BEST Fluffiest Gluten Free Cinnamon Rolls
For the Dough:
- 3 ½ cups (490g) gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add 1 ½ teaspoons if yours doesn’t)
- ⅔ cup (133g) granulated sugar
- ½ teaspoon salt
- 2 ¼ teaspoons active dry yeast (one packet)
- ¾ cup (180ml) unsweetened almond milk, warmed to 105-115°F (40-46°C)
- ¼ cup (56g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
For the Filling:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 4 ounces (113g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons unsweetened almond milk (or regular milk), as needed
How to Make BEST Fluffiest Gluten Free Cinnamon Rolls
Get ready to experience the ultimate gluten-free indulgence! This recipe is surprisingly simple to follow, promising a batch of unbelievably soft and airy cinnamon rolls every time. With a prep time of about 30 minutes active time and 2 hours for rising, these rolls are a delightful weekend project or a special treat for any day. The result? Perfectly spiced, melt-in-your-mouth goodness topped with a decadent cream cheese frosting that will leave you craving more.
Step-by-Step Instructions
Activate the Yeast: In a small bowl, combine the warmed almond milk and granulated sugar. Sprinkle the active dry yeast over the mixture. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active. If it doesn’t foam, your yeast may be dead, and you’ll need to start again with fresh yeast.
Mix the Dough Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine the gluten-free flour blend and salt. Add the activated yeast mixture, melted butter, and room temperature eggs.
Knead the Dough: Mix on low speed until the ingredients are just combined. Increase the speed to medium-low and knead for 6-8 minutes. The dough will be sticky – this is normal for gluten-free dough. It should pull away from the sides of the bowl slightly but remain soft. If it’s too wet, add a tablespoon of gluten-free flour at a time, but be careful not to overdo it.
First Rise: Lightly grease a large bowl with cooking spray or oil. Transfer the dough to the greased bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot to rise for 1 to 1.5 hours, or until doubled in size.
Prepare the Filling: While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the softened butter, packed light brown sugar, and ground cinnamon. Mix with a spoon or spatula until well combined and a paste-like consistency forms.
Shape the Rolls: Once the dough has risen, gently punch it down. Lightly flour a clean work surface with gluten-free flour. Turn the dough out onto the floured surface and gently flatten it into a rough rectangle, about 12×9 inches.
Spread the Filling: Evenly spread the cinnamon filling mixture over the dough, leaving a small ½-inch border along one of the long edges. This border will help seal the roll.
Roll and Slice: Starting from the long edge opposite the clean border, tightly roll up the dough. Pinch the seam to seal it securely. Using a sharp knife or dental floss (for cleaner cuts), slice the log into 12 equal cinnamon rolls, about 1 inch thick.
Second Rise: Arrange the sliced rolls in a greased 9×13 inch baking dish, cut-side up, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap. Let the rolls rise again in a warm place for another 30-45 minutes, or until puffy.
Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and the centers are cooked through.
Prepare the Frosting: While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the vanilla extract. Add almond milk one tablespoon at a time, beating until the frosting reaches your desired drizzling consistency.
Frost the Rolls: Once the cinnamon rolls are out of the oven and slightly cooled (but still warm), generously spread the cream cheese frosting over the tops.
Why You’ll Love This BEST Fluffiest Gluten Free Cinnamon Rolls
Get ready for a revelation: these aren’t just gluten-free cinnamon rolls, they’re a triumph of texture and flavor that rivals their traditional counterparts and perhaps even surpasses them! You’ll absolutely adore the incredibly tender, cloud-like crumb of these rolls, a feat often elusive in gluten-free baking, making each bite pure bliss. Plus, crafting these delightful treats at home saves you a considerable amount, offering that luxurious bakery experience without the hefty price tag.
The warm, spiced sweetness of the filling, combined with the tangy, creamy dreaminess of the cream cheese frosting, creates a flavor profile that’s simply irresistible, perfectly complementing the delicate dough. Forget those dry, crumbly gluten-free baked goods of the past; these cinnamon rolls are a game-changer. Prepare to impress yourself and your loved ones – give these BEST Fluffiest Gluten Free Cinnamon Rolls a try today!
Storing and Reheating Tips
Storing Leftovers: Once completely cooled, store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
Freezing: For long-term storage, you can freeze the unfrosted cinnamon rolls. Once cooled, wrap individual rolls tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
Reheating: To reheat, remove from the refrigerator or freezer and let them come to room temperature for about 30 minutes. You can gently warm them in a low oven (around 200°F/95°C) for 5-10 minutes, or microwave them for 15-30 seconds per roll until warm. If reheating frozen rolls, you can warm them directly in the oven (at a slightly lower temperature or for a bit longer) to ensure they are heated through. Frost just before serving if they were unfrosted before freezing.
Final Thoughts
The BEST Fluffiest Gluten Free Cinnamon Rolls are a testament to delicious, inclusive baking, proving that dietary restrictions don’t mean sacrificing flavor or texture. Gather your ingredients, follow these simple steps, and prepare to be amazed by how truly wonderful gluten-free cinnamon rolls can be. Happy baking!
BEST Fluffiest Gluten Free Cinnamon Rolls
Ingredients
Equipment
Method
- In a small bowl, combine the warmed almond milk and granulated sugar. Sprinkle the active dry yeast over the mixture. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active. If it doesn’t foam, your yeast may be dead, and you’ll need to start again with fresh yeast.0.75 cup unsweetened almond milk, 0.67 cup granulated sugar, 2.25 teaspoons active dry yeast
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the gluten-free flour blend and salt. Add the activated yeast mixture, melted butter, and room temperature eggs.3.5 cups gluten-free all-purpose flour blend, 0.5 teaspoon salt, 0.75 cup unsweetened almond milk, 0.25 cup unsalted butter, 2 large eggs
- Mix on low speed until the ingredients are just combined. Increase the speed to medium-low and knead for 6-8 minutes. The dough will be sticky – this is normal for gluten-free dough. It should pull away from the sides of the bowl slightly but remain soft. If it’s too wet, add a tablespoon of gluten-free flour at a time, but be careful not to overdo it.
- Lightly grease a large bowl with cooking spray or oil. Transfer the dough to the greased bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot to rise for 1 to 1.5 hours, or until doubled in size.
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the softened butter, packed light brown sugar, and ground cinnamon. Mix with a spoon or spatula until well combined and a paste-like consistency forms.0.5 cup unsalted butter, 0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has risen, gently punch it down. Lightly flour a clean work surface with gluten-free flour. Turn the dough out onto the floured surface and gently flatten it into a rough rectangle, about 12×9 inches.3.5 cups gluten-free all-purpose flour blend
- Evenly spread the cinnamon filling mixture over the dough, leaving a small ½-inch border along one of the long edges. This border will help seal the roll.0.5 cup unsalted butter, 0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge *opposite* the clean border, tightly roll up the dough. Pinch the seam to seal it securely. Using a sharp knife or dental floss (for cleaner cuts), slice the log into 12 equal cinnamon rolls, about 1 inch thick.
- Arrange the sliced rolls in a greased 9×13 inch baking dish, cut-side up, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap. Let the rolls rise again in a warm place for another 30-45 minutes, or until puffy.
- Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and the centers are cooked through.
- While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the vanilla extract. Add almond milk one tablespoon at a time, beating until the frosting reaches your desired drizzling consistency.4 ounces cream cheese, 0.25 cup unsalted butter, 1.5 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons unsweetened almond milk
- Once the cinnamon rolls are out of the oven and slightly cooled (but still warm), generously spread the cream cheese frosting over the tops.4 ounces cream cheese, 0.25 cup unsalted butter, 1.5 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons unsweetened almond milk