Soft Gluten Free Cinnamon Rolls are a dream come true for anyone craving a warm, sweet treat without the gluten. This recipe delivers incredibly tender and flavorful cinnamon rolls that are surprisingly easy to make at home, perfect for weekend mornings or special occasions.
Key Ingredients for Soft Gluten Free Cinnamon Rolls
For the Dough:
- 1 cup (240ml) warm milk (about 105-115°F / 40-46°C)
- 2 ¼ teaspoons active dry yeast (one standard packet)
- 2 tablespoons granulated sugar
- 1/4 cup (60ml) neutral oil (like vegetable or canola)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 ½ cups (450g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon xanthan gum (only if your flour blend does not contain it)
- 1 teaspoon salt
- 1/4 cup (50g) granulated sugar (for the filling)
- 2 teaspoons ground cinnamon (for the filling)
- 1/4 cup (57g) unsalted butter, softened (for the filling)
For the Cream Cheese Frosting:
- 4 ounces (113g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (to reach desired consistency)
How to Make Soft Gluten Free Cinnamon Rolls
Get ready to bake the most incredibly soft and gooey gluten-free cinnamon rolls you’ve ever tasted! This recipe transforms simple ingredients into a delightful treat in about 2 hours and 30 minutes, including rise time. The secret lies in the gentle handling of gluten-free dough and a simple, luscious frosting that perfectly complements the warm cinnamon swirl.
Step-by-Step Instructions
1. Activate the Yeast: In a large mixing bowl, combine the warm milk, 2 tablespoons of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready to work its magic.
2. Mix the Wet Ingredients: To the foamy yeast mixture, add the neutral oil, room temperature eggs, and vanilla extract. Whisk everything together until well combined. Setting the eggs out beforehand ensures they incorporate more smoothly into the dough.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if needed), and salt. Make sure these dry ingredients are thoroughly mixed to distribute the xanthan gum evenly, which is crucial for gluten-free baking.
4. 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 sturdy spoon. Continue mixing until a soft, slightly sticky dough forms. Gluten-free dough will be wetter than traditional wheat dough, so don’t be tempted to add too much extra flour.
5. First Rise: Lightly grease another large bowl. Transfer the dough to this bowl, turning to coat it. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has visibly increased in size (it may not double like wheat dough).
6. Prepare the Filling: While the dough is rising, prepare the cinnamon-sugar filling. In a small bowl, mix together the remaining 1/4 cup granulated sugar and the cinnamon. Set aside.
7. Assemble the Rolls: Once the dough has risen, turn it out onto a lightly floured surface dusted with your gluten-free flour blend. Gently pat or roll the dough into a rectangle, approximately 12×18 inches and about 1/4 inch thick. Spread the softened butter evenly over the surface of the dough, leaving a small border along one of the long edges. Sprinkle the cinnamon-sugar mixture generously over the buttered surface.
8. Roll and Slice: Starting from the long edge opposite the unfettered border, tightly roll up the dough. Pinch the seam to seal it. Use a sharp knife or dental floss to cut the log into 12 equal rolls, about 1.5 inches thick. If using floss, slide it under the log, cross the ends over the top, and pull to slice.
9. Second Rise: Arrange the sliced cinnamon rolls in a greased 9×13 inch baking dish, cut-side up. Allow them to rise again in a warm place for another 30-45 minutes, uncovered. They will puff up and touch each other.
10. Bake: Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. The centers should be set, not gooey.
11. Make the Frosting: While the rolls are baking or cooling slightly, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually beat in the sifted powdered sugar until well combined. Stir in the vanilla extract. Add 1-2 tablespoons of milk or cream, one tablespoon at a time, until the frosting reaches your desired spreadable consistency.
12. Frost and Serve: Once the cinnamon rolls have cooled slightly (they’re best served warm!), generously spread the cream cheese frosting over the tops. Enjoy your incredibly soft gluten-free cinnamon rolls immediately!
Why You’ll Love This Soft Gluten Free Cinnamon Rolls
You’re going to adore these Soft Gluten Free Cinnamon Rolls because they deliver that irresistible, melt-in-your-mouth texture that can be so elusive in gluten-free baking. Imagine biting into a warm, gooey center swirled with sweet cinnamon, all topped with a luscious, tangy cream cheese frosting – it’s pure bliss! Unlike the often crumbly or dry baked goods that can come with gluten-free alternatives, these rolls are incredibly tender and satisfying, rivaling their gluten-containing counterparts in every delicious bite.
Making these Soft Gluten Free Cinnamon Rolls at home is not only a delightful culinary adventure but also incredibly cost-effective, saving you a significant amount compared to purchasing specialty gluten-free treats. The rich, aromatic filling, bursting with warm cinnamon, combined with the simple yet decadent cream cheese frosting, creates a flavor profile that is truly comforting and deeply enjoyable. Forget expensive bakery prices and embrace the joy of creating your own perfect cinnamon rolls. Don’t wait to experience this gluten-free marvel; gather your ingredients and whip up a batch today!
Storing and Reheating Tips
Storing Leftovers:
- Room Temperature: If you plan to eat the remaining cinnamon rolls within 1-2 days, store them in an airtight container at room temperature. This will help maintain their softness.
- Refrigeration: For longer storage (up to 3-4 days), place the cooled cinnamon rolls in an airtight container and refrigerate them. The frosting may firm up in the fridge.
Reheating:
- Oven/Toaster Oven (Recommended for best texture): Place 1-2 cinnamon rolls on a baking sheet and reheat in a preheated oven at 300°F (150°C) for 5-10 minutes, or until warmed through. This method helps to revive their soft texture.
- Microwave: For a quick warm-up, place one cinnamon roll on a microwave-safe plate. Microwave on 50% power for 15-30 second intervals until just warm. Be careful not to overheat, as this can make them gummy.
Freezing:
- For Future Meals: Allow the cinnamon rolls to cool completely. You can freeze them unfrosted or frosted.
- Unfrosted: Wrap individual rolls tightly in plastic wrap, then place them in a freezer-safe bag or container.
- Frosted: It’s often best to freeze them unfrosted and frost them after thawing and reheating. If you do freeze frosted rolls, place them on a baking sheet in the freezer until firm before transferring to a freezer bag to prevent the frosting from sticking to other surfaces.
- Freezing Duration: Properly stored, cinnamon rolls can be frozen for up to 1-2 months.
- Thawing and Reheating from Frozen: Thaw overnight in the refrigerator. Reheat using the oven method described above for the best results.
Final Thoughts
These Soft Gluten Free Cinnamon Rolls are a testament to delicious gluten-free baking possibilities, offering a truly comforting and satisfying treat. Don’t hesitate to try this recipe; it’s a guaranteed crowd-pleaser that will bring smiles to everyone at your table. Happy baking!
Soft Gluten Free Cinnamon Rolls
Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk, 2 tablespoons of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready to work its magic.1 cup warm milk, 2 tablespoons granulated sugar, 2 ¼ teaspoons active dry yeast
- To the foamy yeast mixture, add the neutral oil, room temperature eggs, and vanilla extract. Whisk everything together until well combined. Setting the eggs out beforehand ensures they incorporate more smoothly into the dough.1/4 cup neutral oil, 2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if needed), and salt. Make sure these dry ingredients are thoroughly mixed to distribute the xanthan gum evenly, which is crucial for gluten-free baking.3 ½ cups gluten-free all-purpose flour blend, 1 teaspoon xanthan gum, 1 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 sturdy spoon. Continue mixing until a soft, slightly sticky dough forms. Gluten-free dough will be wetter than traditional wheat dough, so don’t be tempted to add too much extra flour.3 ½ cups gluten-free all-purpose flour blend, 1 teaspoon xanthan gum, 1 teaspoon salt
- Lightly grease another large bowl. Transfer the dough to this bowl, turning to coat it. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has visibly increased in size (it may not double like wheat dough).
- While the dough is rising, prepare the cinnamon-sugar filling. In a small bowl, mix together the remaining 1/4 cup granulated sugar and the cinnamon. Set aside.1/4 cup granulated sugar, 2 teaspoons ground cinnamon
- Once the dough has risen, turn it out onto a lightly floured surface dusted with your gluten-free flour blend. Gently pat or roll the dough into a rectangle, approximately 12×18 inches and about 1/4 inch thick. Spread the softened butter evenly over the surface of the dough, leaving a small border along one of the long edges. Sprinkle the cinnamon-sugar mixture generously over the buttered surface.3 ½ cups gluten-free all-purpose flour blend, 1/4 cup unsalted butter, 1/4 cup granulated sugar, 2 teaspoons ground cinnamon
- Starting from the long edge opposite the unfettered border, tightly roll up the dough. Pinch the seam to seal it. Use a sharp knife or dental floss to cut the log into 12 equal rolls, about 1.5 inches thick. If using floss, slide it under the log, cross the ends over the top, and pull to slice.
- Arrange the sliced cinnamon rolls in a greased 9×13 inch baking dish, cut-side up. Allow them to rise again in a warm place for another 30-45 minutes, uncovered. They will puff up and touch each other.
- Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. The centers should be set, not gooey.
- While the rolls are baking or cooling slightly, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually beat in the sifted powdered sugar until well combined. Stir in the vanilla extract. Add 1-2 tablespoons of milk or cream, one tablespoon at a time, until the frosting reaches your desired spreadable consistency.4 ounces cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk or cream
- Once the cinnamon rolls have cooled slightly (they’re best served warm!), generously spread the cream cheese frosting over the tops. Enjoy your incredibly soft gluten-free cinnamon rolls immediately!4 ounces cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk or cream