Description
These Gluten-Free Cinnamon Rolls offer a soft, tender dough infused with a sweet cinnamon-sugar filling and topped with a luscious cream cheese frosting. Perfectly balanced with a hint of vanilla and a rich, gooey texture, these rolls are a delightful treat ideal for breakfast or dessert. This recipe accommodates dairy-free options and is made using gluten-free flour to ensure accessibility for those with gluten sensitivities.
Ingredients
Scale
For the Dough:
- 2 ½ cups gluten-free all-purpose flour (ensure it has xanthan gum or add 1 tsp if not)
- ¼ cup granulated sugar
- 1 tbsp instant yeast
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs, at room temperature
- ½ cup warm milk (dairy or non-dairy such as almond or oat milk)
- ¼ cup unsalted butter, melted (or dairy-free butter)
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt for tangier flavor)
For the Cinnamon Sugar Filling:
- ¾ cup brown sugar, packed
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter, softened (or dairy-free butter)
For the Cream Cheese Frosting (Optional):
- 4 oz cream cheese, softened (or dairy-free cream cheese)
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Dough: In a large bowl, combine gluten-free flour, sugar, instant yeast, baking powder, and salt. In a separate bowl, whisk eggs, warm milk, melted butter, vanilla extract, and sour cream. Add wet ingredients to dry, stirring until a dough forms that is slightly sticky but pulls away from the bowl sides. If too sticky, add flour a tablespoon at a time. Cover and let rise in a warm place for about 1 hour until doubled.
- Roll Out the Dough: Lightly flour a clean surface with gluten-free flour. Turn dough onto surface and roll into a 12×9-inch rectangle. Brush top with about 2 tablespoons melted butter to help cinnamon sugar stick.
- Make the Cinnamon Sugar Filling: Mix brown sugar and cinnamon in a small bowl. Spread softened butter evenly over dough, then sprinkle cinnamon sugar mixture covering dough from edge to edge.
- Form the Rolls: Carefully roll up the dough starting from the long side, keeping it tight. Pinch seams to seal. Slice into 9-12 pieces using a serrated knife or dental floss for clean cuts.
- Bake the Rolls: Preheat oven to 350°F (175°C). Arrange rolls in a greased 9×13-inch baking dish close but not squished. Cover and let rise for 30-45 minutes. Bake 25-30 minutes until golden and cooked through; test center with a toothpick.
- Prepare the Frosting (Optional): While baking, beat cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt. Beat until fluffy.
- Frost & Serve: Once out of the oven and slightly cooled (about 5 minutes), generously spread cream cheese frosting over warm rolls so it melts in. Serve immediately and enjoy.
Notes
- Make-Ahead Option: Prepare dough the night before, let rise, refrigerate overnight, then shape, rise again, and bake in the morning.
- Dairy-Free Option: Use dairy-free butter, non-dairy milk, and dairy-free cream cheese for a fully dairy-free version.
- Flour Blend: Ensure gluten-free flour blend contains xanthan gum or add separately to improve texture.
- Use dental floss for slicing rolls cleanly without squashing.
- Keep rolls close but not overcrowded to allow expansion during baking.
