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 12x18 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 9x13 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
Notes
Best served warm. Store leftovers in an airtight container at room temperature for 1-2 days, or refrigerate for 3-4 days. Reheat in oven/toaster oven for best texture.
