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Best Gluten Free Cinnamon Rolls

The BEST Gluten Free Cinnamon Rolls
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Bake the best Gluten Free Cinnamon Rolls with my familyapproved recipe So easy and delicious tested in my Texas kitchen My kids love this Get the recipe

Ingredients

Scale
  • 1 ½ cups warm milk (about 110°F)
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ¼ cup unsalted butter, melted
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
  • ½ cup unsalted butter, softened
  • ¾ cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • Activate the Yeast: In a large bowl, combine the warm milk, yeast, and sugar. Let it sit for 5-10 minutes, or until the mixture is foamy. This means the yeast is active and ready to go.
  • Combine Wet Ingredients: Add the melted butter, salt, eggs, and vanilla extract to the yeast mixture. Whisk until well combined.
  • Add Dry Ingredients: Gradually add the gluten-free flour blend to the wet ingredients, mixing on low speed with a stand mixer or by hand until a dough forms. The dough will be sticky.
  • Let the Dough Rise: Cover the bowl with plastic wrap and place it in a warm place for 1-1.5 hours, or until the dough has doubled in size. This is crucial for achieving a light and airy texture.
  • Prepare the Filling: While the dough is rising, prepare the filling by mixing together the softened butter, brown sugar, and cinnamon in a small bowl.
  • Roll Out the Dough: Once the dough has risen, lightly flour a clean surface with gluten-free flour. Gently roll the dough into a large rectangle, about 12×18 inches. It might be a bit delicate, so be patient.
  • Add Filling: Spread the softened butter mixture evenly over the dough.
  • Roll It Up: Starting from one of the long sides, tightly roll the dough into a log.
  • Cut the Rolls: Use a sharp knife or unflavored dental floss to cut the log into 12 equal-sized rolls. I find that using floss gives a cleaner cut.
  • Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30 minutes. They should puff up slightly.
  • Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown.
  • Make the Frosting: While the rolls are baking, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, then mix in the milk and vanilla extract until you reach your desired consistency.
  • Frost and Enjoy: Once the cinnamon rolls are out of the oven, let them cool slightly before frosting generously with the cream cheese frosting. Serve warm and enjoy!

Notes

The BEST gluten free cinnamon rolls you’ll ever taste! This recipe delivers soft, fluffy, and utterly irresistible cinnamon rolls, even if you’re gluten-free. A weekend staple for the whole family.

Find it online: https://familiesrecipes.com/gluten-free-cinnamon-rolls/