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Gluten Free Cinnamon Rolls

Gluten Free Cinnamon Rolls Recipe

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 1/4 tsp (1 packet) instant yeast
  • 1/4 cup (60 ml) warm whole milk (110°F / 43°C)
  • 3 tbsp (36 g) granulated sugar, divided
  • 1 large egg, at room temperature
  • 3 tbsp (42 g) unsalted butter, melted and cooled slightly
  • 2 cups (296 g) all-purpose gluten free flour blend that contains xanthan gum
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 cup (56 g) unsalted butter, very soft
  • 1/2 cup (110 g) packed light brown sugar
  • 1 tbsp ground cinnamon
  • 4 oz (113 g) cream cheese, softened
  • 2 tbsp (28 g) unsalted butter, softened
  • 3/4 cup (90 g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1 to 2 tsp milk

Method
 

  1. Whisk yeast, warm milk, and 1 tsp sugar; let stand 5 minutes until foamy. Add remaining sugar, egg, melted butter, flour blend, salt, and baking powder. Mix with paddle, then knead with dough hook 3-4 minutes until smooth and tacky. Cover and rise 1 hour until doubled.
  2. Roll dough on floured surface to 10x14-inch rectangle. Spread soft butter over, sprinkle brown sugar and cinnamon, and press gently to stick.
  3. Roll tightly from long side, pinch seam, cut into 12 slices. Place in greased 9x13-inch pan, cover, and rise 30-40 minutes until puffy. Preheat oven to 350°F (175°C) near end of rise.
  4. Bake 20-25 minutes until golden; tent with foil if browning too fast. Cool in pan 10 minutes.
  5. Beat cream cheese, butter, powdered sugar, vanilla, and enough milk to loosen. Spread over warm rolls and serve.

Notes

The rising times are not included in the prep or cook counts; plan for about 1 hour for the first rise and 30 to 40 minutes for the second. Store any leftovers at room temperature, tightly covered, for up to 2 days.