Get ready to indulge in the most heavenly Gluten Free Cinnamon Rolls Cream Cheese you’ve ever tasted. This recipe delivers all the warm, spiced, and gooey goodness of traditional cinnamon rolls, but with a delightful cream cheese frosting that takes them to a whole new level of deliciousness, all while being completely gluten-free.
Key Ingredients for Gluten Free Cinnamon Rolls Cream Cheese
- For the Dough:
- 2 ¼ cups (280g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ½ cup (100g) granulated sugar
- 2 teaspoons instant dry yeast
- ½ teaspoon salt
- ½ cup (120ml) warm milk (dairy or non-dairy), about 105-115°F (40-46°C)
- ¼ cup (60ml) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- For the Filling:
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- For the Cream Cheese Frosting:
- 4 ounces (115g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar, sifted
- 2 tablespoons milk (dairy or non-dairy)
- 1 teaspoon pure vanilla extract
- Pinch of salt
How to Make Gluten Free Cinnamon Rolls Cream Cheese
Whipping up these Gluten Free Cinnamon Rolls Cream Cheese is surprisingly straightforward, promising a soft, fluffy texture and an irresistible aroma that will fill your kitchen. This recipe takes approximately 30 minutes of active prep time and 1.5 hours of rising time, resulting in a truly satisfying sweet treat. The gooey cinnamon filling paired with a luscious cream cheese frosting makes these rolls an absolute showstopper.
Step-by-Step Instructions
- Activate the Yeast: In a small bowl, combine the warm milk and 1 teaspoon of the granulated sugar. Sprinkle the instant dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy. This confirms your yeast is active and ready to work its magic.
- Mix Dry Ingredients: In a large mixing bowl (or the bowl of your stand mixer fitted with the dough hook), whisk together the gluten-free flour blend, remaining granulated sugar, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the melted butter, egg, and vanilla extract.
- Form the Dough: Pour the activated yeast mixture and the wet ingredients into the dry ingredients. Mix on low speed (or with a wooden spoon) until a shaggy dough forms.
- Knead the Dough: Increase the mixer speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. Gluten-free dough can be stickier than wheat dough; if it’s too wet and unmanageable, add a tablespoon of gluten-free flour at a time until it reaches a soft, pliable consistency.
- First Rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, beat the softened butter until creamy. Add the packed brown sugar and cinnamon. Mix until well combined and forming a paste.
- Shape the Rolls: Once the dough has risen, gently punch it down. Turn the dough out onto a lightly floured surface (use gluten-free flour or a sprinkle of psyllium husk). Roll the dough into a rectangle, approximately 12×16 inches and about ¼ inch thick.
- Spread the Filling: Evenly spread the cinnamon-sugar filling over the rolled-out dough, leaving a small border (about ½ inch) along the edges.
- Roll the Dough: Tightly roll up the dough, starting from one of the long sides, like a jelly roll. Pinch the seam to seal it.
- Slice the Rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
- Second Rise: Arrange the sliced cinnamon rolls in a greased 9×13 inch baking dish, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until puffy.
- Preheat Oven: Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
- Bake: Bake for 20-25 minutes, or until golden brown and cooked through. If the tops start to brown too quickly, you can loosely tent them with foil.
- Prepare the Frosting: While the rolls are baking or cooling slightly, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Add the sifted powdered sugar, milk, vanilla extract, and pinch of salt. Beat on low speed until combined, then increase to medium speed and beat until light and fluffy.
- Frost the Rolls: Once the cinnamon rolls are warm (not piping hot), spread the cream cheese frosting generously over the top.
- Serve: Let the rolls sit for a few minutes for the frosting to melt slightly before serving. Enjoy your delicious Gluten Free Cinnamon Rolls Cream Cheese warm!
Why You’ll Love This Gluten Free Cinnamon Rolls Cream Cheese
You’ll adore these Gluten Free Cinnamon Rolls Cream Cheese not only for their unbelievably soft and tender crumb but also for the incredibly rich and tangy cream cheese frosting that crowns each roll. Imagine that classic cinnamon swirl, now enhanced with a luxurious embrace of cream cheese – it’s a comfort food dream come true, and a delightful upgrade from your standard cinnamon roll. The cost-saving aspect of creating this bakery-quality treat in your own kitchen is a significant bonus, proving that delicious doesn’t have to be expensive. The hint of vanilla and pinch of salt in the frosting truly elevate the spiced filling, creating a perfectly balanced flavor profile.
Forget disappointing, crumbly gluten-free baked goods; this recipe delivers pure indulgence without compromise. Whether you’re hosting brunch, craving a weekend treat, or simply want to brighten someone’s day, these gluten-free cinnamon rolls are sure to impress. They are incredibly versatile, perfect for any occasion. So go ahead, gather your ingredients, preheat your oven, and prepare to experience cinnamon roll perfection. We can’t wait for you to try this recipe and discover your new favorite gluten-free indulgence!
Storing and Reheating Tips
Storing Leftovers:
Store any leftover Gluten Free Cinnamon Rolls Cream Cheese in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. If refrigerating, the frosting may firm up.
Reheating:
To reheat:
- Microwave: Place a roll on a microwave-safe plate and heat for 15-30 seconds, or until warmed through.
- Oven: Place rolls on a baking sheet and warm in a preheated oven at 300°F (150°C) for 5-10 minutes, or until just heated through. This method will help soften the frosting again.
- Room Temperature: If storing at room temperature, they are typically best enjoyed within the first day or two without reheating, allowing the frosting to remain soft.
Freezing:
To freeze un-frosted rolls: Let them cool completely after baking. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, thaw them overnight in the refrigerator or on the counter, then warm in the oven or microwave before frosting.
To freeze frosted rolls: It’s best to freeze them after the first rise, before baking. Place them in the baking dish, cover tightly with plastic wrap and foil, and freeze. When ready to bake, remove from the freezer, let them thaw and rise at room temperature (this may take longer), then bake as directed. Alternatively, you can freeze baked and frosted rolls, but the frosting may change consistency upon thawing.
Final Thoughts
These Gluten Free Cinnamon Rolls Cream Cheese are proof that gluten-free baking can be just as decadent and comforting as the traditional version. They are a perfect way to treat yourself and your loved ones to a delightfully spiced, perfectly frosted pastry. Give this recipe a try; you won’t be disappointed!
Gluten Free Cinnamon Rolls Cream Cheese
Ingredients
Equipment
Method
- In a small bowl, combine the warm milk and 1 teaspoon of the granulated sugar. Sprinkle the instant dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy. This confirms your yeast is active and ready to work its magic.0.5 cup warm milk, 0.5 cup granulated sugar, 2 teaspoons instant dry yeast
- In a large mixing bowl (or the bowl of your stand mixer fitted with the dough hook), whisk together the gluten-free flour blend, remaining granulated sugar, and salt.2.25 cups gluten-free all-purpose flour blend, 0.5 cup granulated sugar, 0.5 teaspoon salt
- In a separate medium bowl, whisk together the melted butter, egg, and vanilla extract.0.25 cup unsalted butter, 1 large egg, 1 teaspoon pure vanilla extract
- Pour the activated yeast mixture and the wet ingredients into the dry ingredients. Mix on low speed (or with a wooden spoon) until a shaggy dough forms.0.5 cup warm milk, 0.25 cup unsalted butter, 1 large egg, 1 teaspoon pure vanilla extract, 2.25 cups gluten-free all-purpose flour blend, 0.5 cup granulated sugar, 2 teaspoons instant dry yeast, 0.5 teaspoon salt
- Increase the mixer speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. Gluten-free dough can be stickier than wheat dough; if it’s too wet and unmanageable, add a tablespoon of gluten-free flour at a time until it reaches a soft, pliable consistency.2.25 cups gluten-free all-purpose flour blend
- Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, beat the softened butter until creamy. Add the packed brown sugar and cinnamon. Mix until well combined and forming a paste.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. Turn the dough out onto a lightly floured surface (use gluten-free flour or a sprinkle of psyllium husk). Roll the dough into a rectangle, approximately 12×16 inches and about ¼ inch thick.2.25 cups gluten-free all-purpose flour blend
- Evenly spread the cinnamon-sugar filling over the rolled-out dough, leaving a small border (about ½ inch) along the edges.0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Tightly roll up the dough, starting from one of the long sides, like a jelly roll. Pinch the seam to seal it.
- Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
- Arrange the sliced cinnamon rolls in a greased 9×13 inch baking dish, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until puffy.
- Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
- Bake for 20-25 minutes, or until golden brown and cooked through. If the tops start to brown too quickly, you can loosely tent them with foil.
- While the rolls are baking or cooling slightly, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Add the sifted powdered sugar, milk, vanilla extract, and pinch of salt. Beat on low speed until combined, then increase to medium speed and beat until light and fluffy.4 ounces cream cheese, 0.25 cup unsalted butter, 1.5 cups powdered sugar, 2 tablespoons milk, 1 teaspoon pure vanilla extract, 1 pinch salt
- Once the cinnamon rolls are warm (not piping hot), spread the cream cheese frosting generously over the top.4 ounces cream cheese, 0.25 cup unsalted butter, 1.5 cups powdered sugar, 2 tablespoons milk, 1 teaspoon pure vanilla extract, 1 pinch salt
- Let the rolls sit for a few minutes for the frosting to melt slightly before serving. Enjoy your delicious Gluten Free Cinnamon Rolls Cream Cheese warm!