Easy Gluten-Free Cinnamon Rolls
Our Easy Gluten-Free Cinnamon Rolls are the perfect Christmas morning treat! Enjoy watching your little ones opening presents, with a cup of coffee and this delicious cinnamon roll.
Servings: 12 muffins
Calories: 447kcal
Ingredients
- DOUGH
- 1 cup warm milk 110-115 degrees
- 1 packet active dry yeast 2 ¼ teaspoons
- ½ cup sugar
- ½ cup butter melted
- 2 eggs
- 1 teaspoon apple cider vinegar
- 3 ½ cup gluten-free flour
- ¼ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- FILLING
- ½ cup brown sugar
- ½ cup white sugar
- 2 tablespoons cinnamon
- 6 tablespoons unsalted butter softened
- CREAM CHEESE FROSTING
- 4 ounces cream cheese softened
- 3 tablespoons unsalted butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Grease a large casserole dish with butter and set aside
- MAKING THE DOUGH
- In the bowl of a stand mixer combine sugar, yeast, and warm milk (110-115 degrees). Stir with a whisk and let sit for 5 minutes. The mixture should be foamy.
- Add in melted butter, eggs, vinegar, flour, cream of tartar, baking soda, and salt. Using the dough hook attachment, mix on low until incorporated.
- Increase speed to medium-high for 5 minutes or until dough pulls away from the bowl. The dough should be sticky.
- Transfer dough into a large bowl greased with butter and cover with plastic wrap or a kitchen towel. Let the dough be proofed for 1 hour or until doubled in size.
- ROLLING AND SHAPING THE DOUGH
- Place dough on a 12 x 16-inch piece of parchment or Silpat. Using your hands, press the dough into a 12 x 16-inch rectangle.
- Place softened butter on top of the dough and spread with a pastry brush. Make sure to coat every inch of the dough.
- In a small bowl, mix sugars and cinnamon. Sprinkle over the buttered dough covering every inch.
- Using the parchment or Silpat, roll the dough into a log. Fold over dough once with parchment and shape with hands. Continue rolling until completed.
- Cut into 12 1-inch portions. Using unflavored dental floss makes a clean cut.
- Place cinnamon rolls into the greased casserole pan and bake at 350 degrees for 20-25 minutes or until golden brown.
- FROSTING
- In a medium-sized bowl whisk butter, cream cheese, vanilla, and powdered sugar. The consistency should be smooth.
- Using a spatula, spread the frosting over the top of the cinnamon rolls. Enjoy!
Notes
If your kitchen is cold, the dough will not rise. Find a warm place in your kitchen. Some ovens have a proofing setting.
Greasing your bowl will help the dough rise. Gluten-free flour is dense and needs all the help it can get to double in size.
Make sure the milk is no hotter than 115 degrees, or you may kill the yeast. I like to heat my milk in 15-second bursts in the microwave until I reach the desired temperature.
Use hands to press out dough instead of a rolling pin. This dough is delicate and can tear easily.
Using parchment paper or a Silpat helps roll the cinnamon rolls.
To cut the cinnamon rolls, use a thin wire or dental floss to a clean cut.
Brush with an egg wash to help with the browning.
Waiting 10-15 minutes after the cinnamon rolls are out of the oven is the optimal time to add the frosting.
Nutrition
Calories: 447kcal | Carbohydrates: 62g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 174mg | Potassium: 86mg | Fiber: 5g | Sugar: 35g | Vitamin A: 664IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 2mg