Best Soft Gluten-Free Cinnamon Rolls are a dream come true for anyone craving that classic sweet treat without the gluten. This recipe delivers incredibly tender, fluffy rolls that are surprisingly easy to make, proving that gluten-free baking can be just as decadent and satisfying as traditional versions.
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Key Ingredients for Best Soft Gluten-Free Cinnamon Rolls:
- For the Dough:
- 1 cup (240ml) warm milk (dairy or unsweetened plant-based)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast
- 1 large egg, at room temperature
- ⅓ cup (80ml) melted unsalted butter (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 3 ½ cups (420g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the Filling:
- ½ cup (100g) packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup (57g) unsalted butter, softened
- For the Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons milk (dairy or unsweetened plant-based)
- ½ teaspoon vanilla extract
How to Make Best Soft Gluten-Free Cinnamon Rolls:
Whip up these Best Soft Gluten-Free Cinnamon Rolls with ease and enjoy a truly irresistible breakfast or dessert. The process is straightforward, resulting in moist and flavorful swirls with a luscious, creamy topping that will have everyone asking for seconds. Plus, with a total preparation time of about 2 hours, including rising, you can have these delightful treats ready for any occasion.
Step-by-Step Instructions:
- Activate the Yeast: In a large mixing bowl, combine the warm milk (around 105-115°F or 40-46°C) with 1 teaspoon of granulated sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active and ready to work its magic!
- Mix Wet Ingredients: To the activated yeast mixture, add the remaining ¼ cup of granulated sugar, the room temperature egg, melted butter, and vanilla extract. Whisk everything together until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer fitted with a dough hook or by hand with a spatula until a soft, slightly sticky dough forms. Gluten-free doughs can be stickier than traditional ones; resist the urge to add too much extra flour.
- First Rise: Lightly grease the mixing bowl or a clean bowl with oil. Place the dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for about 60-90 minutes, or until it has nearly doubled in size.
- Prepare the Filling: While the dough is rising, prepare the filling. In a small bowl, combine the packed light brown sugar and ground cinnamon. Mix well.
- Roll Out the Dough: Once the dough has risen, punch it down gently. Lightly flour a clean surface with gluten-free flour or place a large piece of parchment paper down. Turn the dough out onto the prepared surface and gently pat or roll it into a rectangle, approximately 12×18 inches and ¼ inch thick.
- Spread the Filling: Generously spread the softened butter evenly over the surface of the rolled-out dough, leaving a small border along one of the long edges. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered surface.
- Roll the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it.
- Cut the Rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 equal cinnamon rolls. For floss, slide it under the log, cross the ends over the top, and pull to slice through.
- Second Rise: Lightly grease a 9×13 inch baking dish. Arrange the cut cinnamon rolls in the prepared dish, cut-side up, leaving a little space between them as they will expand. Cover the dish with plastic wrap and let them rise again in a warm place for 30-45 minutes, or until they are puffy and touching.
- Preheat Oven: While the rolls are having their second rise, preheat your oven to 375°F (190°C).
- Bake the Rolls: Remove the plastic wrap from the baking dish. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. If the tops start to brown too quickly, you can loosely tent the dish with foil.
- Prepare the Glaze: While the rolls are baking, whisk together the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl until smooth and drizzly. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.
- Glaze the Rolls: Once the cinnamon rolls are out of the oven, let them cool in the pan for about 10-15 minutes. Drizzle the glaze generously over the warm rolls. Serve immediately and enjoy!
Why You’ll Love This Best Soft Gluten-Free Cinnamon Rolls:
You’ll adore these Best Soft Gluten-Free Cinnamon Rolls for their unbelievably tender texture and classic cinnamon-swirl goodness, which rivals any traditional recipe. Making them at home is not only a rewarding experience but also a cost-effective way to satisfy your sweet cravings, saving you money compared to specialty bakery treats. The comforting aroma and rich, spiced filling, perfectly complemented by a sweet, creamy glaze, make these more than just a breakfast item – they’re a delightful indulgence.
Unlike some dense gluten-free baked goods, these rolls are light, fluffy, and melt-in-your-mouth delicious, offering that true “cinnamon roll” experience. They’re perfect for weekend brunches, special occasions, or simply as a delightful treat to brighten your day. Ready to experience gluten-free bliss? Give these Best Soft Gluten-Free Cinnamon Rolls a try at home; you won’t be disappointed!
Storing and Reheating Tips:
- Storing: Once completely cooled, store leftover Best Soft Gluten-Free Cinnamon Rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 5 days.
- Reheating: To reheat, place individual rolls on a microwave-safe plate and microwave for 15-30 seconds, or until warmed through. For a slightly crisper bottom, warm them in a toaster oven or a 300°F (150°C) oven for about 5-10 minutes.
- Freezing: You can also freeze the baked and cooled cinnamon rolls. Wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep in the freezer for up to 2-3 months. To reheat from frozen, unwrap and microwave, or warm in a low oven.
Final Thoughts:
These Best Soft Gluten-Free Cinnamon Rolls are a testament to delicious gluten-free baking, offering pure comfort and joy in every bite. Gather your ingredients, follow these simple steps, and treat yourself to a batch of these truly irresistible swirls today.
Best Soft Gluten-Free Cinnamon Rolls
These Best Soft Gluten-Free Cinnamon Rolls are incredibly tender, fluffy, and surprisingly easy to make, proving that gluten-free baking can be just as decadent and satisfying as traditional versions. They are a dream come true for anyone craving that classic sweet treat without the gluten.
Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk (around 105-115°F or 40-46°C) with 1 teaspoon of granulated sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly.1 cup warm milk, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast
- To the activated yeast mixture, add the remaining ¼ cup of granulated sugar, the room temperature egg, melted butter, and vanilla extract. Whisk everything together until well combined.1/4 cup granulated sugar, 1 large egg, 1/3 cup melted unsalted butter, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt.3 1/2 cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer fitted with a dough hook or by hand with a spatula until a soft, slightly sticky dough forms.
- Lightly grease the mixing bowl or a clean bowl with oil. Place the dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for about 60-90 minutes, or until it has nearly doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, combine the packed light brown sugar and ground cinnamon. Mix well.1/2 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has risen, punch it down gently. Lightly flour a clean surface with gluten-free flour or place a large piece of parchment paper down. Turn the dough out onto the prepared surface and gently pat or roll it into a rectangle, approximately 12×18 inches and ¼ inch thick.
- Generously spread the softened butter evenly over the surface of the rolled-out dough, leaving a small border along one of the long edges. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered surface.1/4 cup unsalted butter, 1/2 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it.
- Using a sharp knife or unflavored dental floss, cut the log into 12 equal cinnamon rolls.
- Lightly grease a 9×13 inch baking dish. Arrange the cut cinnamon rolls in the prepared dish, cut-side up, leaving a little space between them as they will expand. Cover the dish with plastic wrap and let them rise again in a warm place for 30-45 minutes, or until they are puffy and touching.
- While the rolls are having their second rise, preheat your oven to 375°F (190°C).
- Remove the plastic wrap from the baking dish. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. If the tops start to brown too quickly, you can loosely tent the dish with foil.
- While the rolls are baking, whisk together the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl until smooth and drizzly. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
- Once the cinnamon rolls are out of the oven, let them cool in the pan for about 10-15 minutes. Drizzle the glaze generously over the warm rolls. Serve immediately and enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 15-30 seconds or in a toaster oven/oven for 5-10 minutes. Can be frozen for up to 2-3 months.