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Gluten Free Cinnamon Rolls Cream Cheese

Gluten Free Cinnamon Rolls Cream Cheese

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.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 rolls
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 2.25 cups gluten-free all-purpose flour blend ensure it contains xanthan gum
  • 0.5 cup granulated sugar
  • 2 teaspoons instant dry yeast
  • 0.5 teaspoon salt
  • 0.5 cup warm milk dairy or non-dairy), about 105-115°F (40-46°C)
  • 0.25 cup unsalted butter melted and slightly cooled
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
For the Filling:
  • 0.5 cup unsalted butter softened
  • 0.75 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
  • 4 ounces cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar sifted
  • 2 tablespoons milk dairy or non-dairy
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Whisk
  • Stand mixer with dough hook
  • Rolling Pin
  • Sharp Knife or Dental Floss
  • Baking Dish
  • - Oven

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.
  7. 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
  8. 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 12x16 inches and about ¼ inch thick.
    2.25 cups gluten-free all-purpose flour blend
  9. 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
  10. Tightly roll up the dough, starting from one of the long sides, like a jelly roll. Pinch the seam to seal it.
  11. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
  12. Arrange the sliced cinnamon rolls in a greased 9x13 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.
  13. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  14. 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.
  15. 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
  16. 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
  17. 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!

Notes

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.
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