Description
Delicious and soft gluten-free cinnamon rolls made with a special gluten-free flour blend and a cinnamon-sugar filling, topped with a creamy vanilla cream cheese frosting. Perfect for a cozy breakfast or sweet treat while accommodating gluten-free diets.
Ingredients
Scale
Dough:
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 2 large eggs, room temperature
- 3 cups gluten-free all-purpose flour blend with xanthan gum
- 1 teaspoon salt
- 1 teaspoon baking powder
Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
Frosting:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate Yeast: In a large bowl, combine warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Make Dough: Add the remaining sugar, melted butter, and eggs to the yeast mixture, and mix until combined. Gradually stir in gluten-free flour blend, salt, and baking powder, mixing until a soft dough forms. Cover the bowl and let the dough rise in a warm place for about 45 minutes until slightly puffed.
- Prepare Filling: On a clean surface, place the dough between two sheets of parchment paper and roll it into a 12×16 inch rectangle. Remove the top parchment and spread the softened butter evenly over the dough surface. In a bowl, mix brown sugar and cinnamon, then sprinkle this mixture evenly over the buttered dough. Drizzle vanilla extract over the filling evenly.
- Shape Rolls: Carefully roll the dough tightly from the long side into a log shape. Using a sharp knife, slice the log into 9 to 12 equal rolls. Arrange the rolls in a greased baking dish with some space between each. Cover and let the rolls rise again for 30 minutes until slightly puffed.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 22 to 25 minutes, or until they are golden brown and cooked through.
- Prepare Frosting: While the rolls are baking, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Frost and Serve: Once the rolls are out of the oven and still warm, spread the cream cheese frosting over the tops. Serve warm for the best flavor and texture.
Notes
- Ensure your gluten-free flour blend contains xanthan gum for optimal texture; if not, add 1 teaspoon xanthan gum to the dry ingredients.
- Store leftover cinnamon rolls in an airtight container. Reheat slightly before serving to restore softness.
- Use room temperature eggs and softened butter to promote better dough consistency.
- You can substitute dairy milk with a lactose-free alternative if desired, but warm it to 110°F for yeast activation.
