BEST Gluten Free Cinnamon Rolls will revolutionize your mornings and dessert cravings, offering a tender, flavorful, and surprisingly easy way to enjoy this classic treat, all without gluten. This recipe is your go-to for achieving that perfect swirl, soft dough, and decadent frosting everyone adores.
Key Ingredients for BEST Gluten Free Cinnamon Rolls
- For the Dough:
- 1 ½ cups warm milk (105-115°F), divided
- 2 ¼ teaspoons active dry yeast (one standard packet)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 4 cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
- Optional: ½ teaspoon gluten-free vanilla extract for the dough
- For the Filling:
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, softened
- For the Glaze/Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar (confectioners’ sugar), sifted
- 2 tablespoons milk or heavy cream
- 1 teaspoon gluten-free vanilla extract
How to Make BEST Gluten Free Cinnamon Rolls
Get ready for a baking adventure that’s both delightful and achievable! This recipe for the BEST Gluten Free Cinnamon Rolls is designed to be straightforward, yielding incredibly soft, chewy rolls with a rich, spiced filling and a luscious, creamy frosting. In approximately 30 minutes of active prep time and a couple of hours for rising, you’ll have a batch of bakery-worthy treats that are incredibly satisfying.
Step-by-Step Instructions
Activate the Yeast: In a small bowl, combine ½ cup of the warm milk with the active dry yeast and 1 teaspoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates the yeast is alive and ready to work its magic.
Prepare the Wet Ingredients: In a large mixing bowl, combine the remaining 1 cup of warm milk, the rest of the granulated sugar, salt, melted butter, and eggs. Whisk until well combined. If using, add the gluten-free vanilla extract to this mixture.
Combine Wet and Dry: Add the foamy yeast mixture to the wet ingredients. Gradually add the gluten-free flour blend to the wet ingredients, mixing on low speed with a stand mixer fitted with a dough hook, or by hand with a sturdy spoon, until a shaggy dough forms. The dough will be softer and stickier than traditional wheat dough, which is perfectly normal for gluten-free baking. If the dough seems too wet to handle, add another tablespoon or two of gluten-free flour blend, but avoid adding too much, as this can make the rolls dry.
Knead (Briefly) and First Rise: Lightly grease your hands or a spatula and bring the dough together into a smooth ball as best as you can within the bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot to rise for 1-1.5 hours, or until it has nearly doubled in size. Gluten-free doughs don’t always double dramatically, so look for a noticeable puffiness.
Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the packed brown sugar and ground cinnamon. Mix well to ensure the cinnamon is evenly distributed.
Shape the Rolls: Once the dough has risen, turn it out onto a lightly floured surface (using gluten-free flour). Gently punch down the dough to release any trapped air. Roll the dough into a rectangle, approximately 12×15 inches, being careful not to make it too thin. It will be a bit delicate. If it tears, just gently press it back together.
Spread and Roll: Evenly spread the softened butter over the surface of the dough, leaving a small border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface, pressing it down slightly so it adheres. Starting from the long edge that is opposite the one with the border, tightly roll up the dough, jelly-roll style. Pinch the seam to seal it well.
Slice the Rolls: Using a sharp knife or unwaxed dental floss (this is a great trick for cleaner cuts), slice the rolled dough into 12-15 equal pieces, about 1 to 1.5 inches thick.
Second Rise: Grease a 9×13 inch baking dish. Arrange the sliced cinnamon rolls in the prepared dish, leaving a little space between them. They will expand and touch as they bake. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until they look puffy.
Preheat Oven: While the rolls are doing their second rise, preheat your oven to 350°F (175°C).
Bake: Remove the plastic wrap or towel. Bake for 20-25 minutes, or until the rolls are golden brown on top and cooked through. The centers should feel firm to the touch, and any filling that oozes out should not be raw.
Prepare the Glaze/Frosting: While the rolls are baking, make the creamy frosting. In a medium bowl, beat together the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, alternating with the milk (or cream), beating until the frosting is light, fluffy, and the desired consistency. Stir in the gluten-free vanilla extract.
Frost the Rolls: Once the cinnamon rolls are out of the oven and slightly cooled (warm, but not piping hot), generously spread the cream cheese frosting over the tops. Allow the frosting to melt slightly into the warm rolls for that irresistible gooey-ness.
Why You’ll Love This BEST Gluten Free Cinnamon Rolls
You’ll absolutely adore these BEST Gluten Free Cinnamon Rolls because they deliver all the comforting, gooey, spiced goodness you crave without any of the gluten! Unlike many gluten-free baked goods that can be dry or crumbly, these rolls boast an unbelievably tender and slightly chewy texture, thanks to a carefully balanced blend of gluten-free flours and the richness of dairy. This recipe offers a fantastic cost-saving way to satisfy a sweet craving, proving that homemade is always better (and often cheaper!) than store-bought, especially when you’re managing dietary needs.
Imagine waking up to the irresistible aroma of warm cinnamon and a sweet, tangy cream cheese frosting – it’s pure bliss! The simple yet decadent filling, combined with the velvety smooth frosting, makes these rolls a showstopper for any occasion, from a special breakfast to an indulgent dessert. If you’ve ever been disappointed by dense or flavorless gluten-free pastries, prepare to be amazed by how light and flavorful these cinnamon rolls are, easily rivaling their gluten-containing counterparts. Don’t wait – gather your ingredients and experience the magic of the BEST Gluten Free Cinnamon Rolls for yourself!
Storing and Reheating Tips
Storing Leftovers: Once completely cooled to room temperature, store any leftover BEST Gluten Free Cinnamon Rolls in an airtight container at room temperature for up to 2 days. If your kitchen is warm or you plan to store them for longer, it’s best to refrigerate them. Refrigerated rolls will stay fresh for up to 4-5 days.
Freezing: For longer storage, cinnamon rolls freeze beautifully.
- Unfrosted: Bake and cool the cinnamon rolls completely. Wrap each individual roll tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Frosted: You can freeze them frosted, but the frosting might change texture slightly upon thawing. For best results, freeze them unfrosted and add fresh frosting after reheating.
Reheating:
- Room Temperature: If stored at room temperature, simply enjoy them as they are.
- Microwave (Quick Reheat): For a warm, gooey treat, place a roll on a microwave-safe plate and microwave on low power for 15-30 seconds, or until warmed through. Be careful not to overheat, as this can make them tough.
- Oven (Best for Reheating from Cold/Chilled): For the closest to freshly baked experience, reheat in a preheated 300°F (150°C) oven for 8-10 minutes for unfrosted rolls, or 10-15 minutes for frosted rolls. If reheating from frozen, allow them to thaw slightly at room temperature before heating, or increase the oven time by a few minutes.
Final Thoughts
These BEST Gluten Free Cinnamon Rolls are a testament to how delicious gluten-free baking can be, offering a comforting and truly satisfying experience. We encourage you to give this recipe a try; you might just find your new favorite go-to for a special treat!
BEST Gluten Free Cinnamon Rolls
Ingredients
Equipment
Method
- In a small bowl, combine ½ cup of the warm milk with the active dry yeast and 1 teaspoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates the yeast is alive and ready to work its magic.1/2 cup warm milk, 2 1/4 teaspoons active dry yeast, 1 teaspoon granulated sugar
- In a large mixing bowl, combine the remaining 1 cup of warm milk, the rest of the granulated sugar, salt, melted butter, and eggs. Whisk until well combined. If using, add the gluten-free vanilla extract to this mixture.1 cup warm milk, 1/4 cup granulated sugar, 1 teaspoon salt, 1/2 cup unsalted butter, 2 large eggs, 1/2 teaspoon gluten-free vanilla extract
- Add the foamy yeast mixture to the wet ingredients. Gradually add the gluten-free flour blend to the wet ingredients, mixing on low speed with a stand mixer fitted with a dough hook, or by hand with a sturdy spoon, until a shaggy dough forms. The dough will be softer and stickier than traditional wheat dough, which is perfectly normal for gluten-free baking. If the dough seems too wet to handle, add another tablespoon or two of gluten-free flour blend, but avoid adding too much, as this can make the rolls dry.4 cups all-purpose gluten-free flour blend
- Lightly grease your hands or a spatula and bring the dough together into a smooth ball as best as you can within the bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot to rise for 1-1.5 hours, or until it has nearly doubled in size. Gluten-free doughs don’t always double dramatically, so look for a noticeable puffiness.
- While the dough is rising, prepare the filling. In a medium bowl, combine the packed brown sugar and ground cinnamon. Mix well to ensure the cinnamon is evenly distributed.3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has risen, turn it out onto a lightly floured surface (using gluten-free flour). Gently punch down the dough to release any trapped air. Roll the dough into a rectangle, approximately 12×15 inches, being careful not to make it too thin. It will be a bit delicate. If it tears, just gently press it back together.
- Evenly spread the softened butter over the surface of the dough, leaving a small border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface, pressing it down slightly so it adheres. Starting from the long edge that is opposite the one with the border, tightly roll up the dough, jelly-roll style. Pinch the seam to seal it well.1/4 cup unsalted butter
- Using a sharp knife or unwaxed dental floss (this is a great trick for cleaner cuts), slice the rolled dough into 12-15 equal pieces, about 1 to 1.5 inches thick.
- Grease a 9×13 inch baking dish. Arrange the sliced cinnamon rolls in the prepared dish, leaving a little space between them. They will expand and touch as they bake. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until they look puffy.
- While the rolls are doing their second rise, preheat your oven to 350°F (175°C).
- Remove the plastic wrap or towel. Bake for 20-25 minutes, or until the rolls are golden brown on top and cooked through. The centers should feel firm to the touch, and any filling that oozes out should not be raw.
- While the rolls are baking, make the creamy frosting. In a medium bowl, beat together the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, alternating with the milk (or cream), beating until the frosting is light, fluffy, and the desired consistency. Stir in the gluten-free vanilla extract.8 ounces cream cheese, 1/2 cup unsalted butter, 2 cups powdered sugar, 2 tablespoons milk or heavy cream, 1 teaspoon gluten-free vanilla extract
- Once the cinnamon rolls are out of the oven and slightly cooled (warm, but not piping hot), generously spread the cream cheese frosting over the tops. Allow the frosting to melt slightly into the warm rolls for that irresistible gooey-ness.