Description
Soft and fluffy gluten-free cinnamon rolls made with King Arthur Gluten-Free Bread Flour, filled with a cinnamon sugar mixture, and topped with your choice of cream cheese frosting or vanilla glaze. Perfect for special occasions or weekend breakfasts, these rolls offer a delicious treat without gluten.
Ingredients
Scale
Dough
- 5 2/3 cups King Arthur Gluten-Free Bread Flour
- 1/3 cup granulated sugar (40 grams)
- 2 1/4 teaspoons instant yeast (1/4 oz)
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 1/4 cup warm whole milk
- 1 cup warm water
- 2 eggs (room temperature)
- 6 tablespoons salted butter (melted)
Filling
- 1/2 cup butter, VERY soft (113 grams/1 stick)
- 1 cup brown sugar (200 grams)
- 1 1/2 tablespoons ground cinnamon
- Optional: 1/2 teaspoon vanilla bean powder
- Pinch salt (less than 1/8 teaspoon)
Vanilla Glaze
- 3 cups powdered sugar (360 grams)
- 1/3 cup heavy cream (or more, as needed)
- 2 teaspoons vanilla extract
- Tiny pinch salt (less than 1/8 teaspoon)
Cream Cheese Frosting
- 8 ounces full-fat cream cheese (like Philadelphia), softened (226 grams)
- 4 tablespoons butter, softened (56 grams)
- 2 cups powdered sugar (240 grams)
- 1 1/2 teaspoons vanilla extract
- Pinch salt (less than 1/8 teaspoon)
Instructions
- Prepare the dough: In a large bowl, whisk together gluten-free flour, sugar, instant yeast, salt, and baking powder. In a separate bowl, combine warm whole milk, warm water, eggs, and melted butter. Gradually add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
- First rise: Cover the dough with plastic wrap or a damp towel and let it rise in a warm place for about 60 minutes, until slightly puffed and airy.
- Prepare the filling: In a bowl, mix very softened butter, brown sugar, ground cinnamon, optional vanilla bean powder, and a pinch of salt until well combined.
- Shape the rolls: On a well-floured surface with gluten-free flour, roll out the dough into a large rectangle about 1/2 inch thick. Spread the cinnamon sugar filling evenly over the dough, leaving a small border at the edge. Roll the dough tightly into a log, starting from the long side, and pinch the seam to seal.
- Cut the rolls: Using a sharp knife or dental floss, cut the rolled dough into 12 equal pieces and place them cut-side up in a greased or parchment-lined 9x13 inch baking pan.
- Second rise: Cover the pan with plastic wrap or a damp towel and let the rolls rise again in a warm spot for about 30 minutes until puffy.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 35 minutes or until the tops are golden brown and cooked through.
- Prepare the vanilla glaze or cream cheese frosting: For glaze, whisk powdered sugar, heavy cream, vanilla extract, and a pinch of salt until smooth and pourable; add more cream if needed. For frosting, beat softened cream cheese and butter until smooth, then gradually add powdered sugar, vanilla extract, and salt, beating until creamy.
- Frost the rolls: Allow the rolls to cool for about 10-15 minutes before spreading the cream cheese frosting on top or drizzling them with vanilla glaze.
- Serve and enjoy: Serve warm for the best flavor and texture. Store any leftovers covered at room temperature for up to 2 days or refrigerate and gently warm before serving.
Notes
- Use King Arthur Gluten-Free Bread Flour exactly as specified for best texture.
- Make sure liquids are warm but not hot to activate yeast properly.
- For dairy-free alternatives, substitute butter and milk with plant-based options but expect slight changes in texture.
- Frosting or glaze can be adjusted for consistency by adding more powdered sugar or cream accordingly.
- These rolls can be made ahead: prepare dough and do first rise, refrigerate overnight, then roll out and proceed.
- Ensure rolls are adequately covered during rises to prevent drying.
Nutrition
- Serving Size: 1 roll
- Calories: 410 kcal
- Sugar: 24 g
- Sodium: 330 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
