In this post, I’m finally sharing my FAVORITE gluten free dessert I’ve ever made. I’m going to be posting my recipe for gluten free cinnamon rolls!
This post may contain affiliate links, which means I’ll receive a commission on products if you purchase through my link, at no extra cost to you.
Who doesn’t love a warm cinnamon roll? Honestly, I think cinnamon rolls was one of the things I missed the most about eating gluten free. I have tried countless recipes and I think I have finally perfected it. I promise – you can’t even tell they’re gluten free. Seriousy, they’re that good! Keep reading to find out how you can make these gluten free cinnamon rolls at home!
Jump to Recipe
Gluten Free Cinnamon Rolls
I have tried baking gluten free cinnamon rolls and failed more times than I would like to admit. Lots of times baking with gluten free flour leaves the dough extremely difficult to work with and never tastes quite right. But, with this particular recipe that will definitely not happen! These gluten free cinnamon rolls are soft, warm, and delicious. I have made so many gf cinnamon rolls that don’t keep well, or they’re hard and not pillowy and soft like they should be!
I’m using Bob’s gluten free bread mix as flour. I know that sounds weird but this bread mix is a gluten free blend enriched with protein which is exactly what this yeasted dough needs to make the perfect fluffy rolls. Plus the recipe calls for just 1 bag of Bob’s gluten free bread mix, so you don’t even have to measure!
Gluten Free Cinnamon Rolls
Equipment
- 1 Stand Mixer
- 1 Rolling Pin
- Plain Dental Floss for slicing
- 10 inch cast iron pan
- parchment paper
Ingredients
GF Cinnamon Rolls
- 16 oz bag of bob's red mill gluten free bread mix *make sure you remove the yeast packet that is inside*
- 1/2 cup granulated sugar
- 2 packets instant yeast
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/4 cups water
- 1/2 cup unsalted butter, cut into tablespoons
- 1 tsp apple cider vinegar
- 1 egg and 1 egg white
- cornstarch for dusting
Cinnamon Filling
- 6 tbsp unsalted butter, very soft
- 1/2 cup light brown sugar
- 2 tbsp ground cinnamon
Vanilla Cream Cheese Icing
- 1/4 cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 1 tsp gf vanilla extract
Instructions
- Using a stand mixer with the dough hook attachment, add in the bread flour mix [don't forget to remove the yeast packet], sugar, instant yeast, baking powder, baking soda, and salt. Turn it on low and let it mix for about a minute.16 oz bag of bob's red mill gluten free bread mix, 1/2 cup granulated sugar, 2 packets instant yeast, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt
- In a heat safe bowl, add the water, butter, and vinegar. Microwave for 1-2 minutes or until it’s warm to the touch but not hot. It’s important that it’s warm to activate the yeast. It’s also ok if the butter doesn’t completely melt.1 1/4 cups water, 1/2 cup unsalted butter, cut into tablespoons, 1 tsp apple cider vinegar
- With the mixer on medium speed, slowly pour in the warm mixture. Use a rubber spatula to mix in any of the dry ingredients that may stick to the sides of the bowl.
- Once it’s almost mixed, add in the egg and egg white.1 egg and 1 egg white
- Turn the mixer on medium to high speed and mix for about 5 minutes to create a smooth and kind of stretchy dough.
- After the 5 minutes, allow the dough to rest for 10 minutes.
- While the dough is resting lay down a sheet of plastic wrap or parchment paper over your counter where you'll be working and dust in cornstarch. [use more than you think is necessary] The dough will be rolled out into about a 13×19″ rectangle so make sure to cover enough of the surface for this size.cornstarch for dusting
- After 10 minutes, scoop out and lay the dough in the center of the bed of cornstarch. Dust the top of the dough with some more cornstarch and begin to press the dough down into a rectangle.
- Now, use a rolling pin to roll into the 13×19″ rectangle. Mold the edges to create as even sides as possible.
- Now it’s very important that the butter is VERY soft, otherwise it will tear the dough when spreading. I slice the chilled butter into tablespoons and place in a heat safe dish. Microwave for about 15 seconds or until it JUST starts to melt. Then use a fork to mash the butter into a very smooth and spreadable consistency.6 tbsp unsalted butter, very soft
- Spread the butter all over the dough, if you're having a hard time, I just use my hands but it gets very messy. But, it's easier.
- In a small bowl mix together your brown sugar and cinnamon.1/2 cup light brown sugar, 2 tbsp ground cinnamon
- Now spread that cinnamon and brown sugar mixture evenly all over the top of the butter and dough.
- Roll the dough up into a tight log. This should be pretty easy thanks to the pile of cornstarch underneath but if you have any trouble, use the plastic wrap to help guide the rolling. Dust off any excess cornstarch on the log.
- Using flavorless floss, cut about 2 inches off of each end and discard. Then cut the remaining dough into 7 rolls. *To do this, I find its easier if you slide the floss underneath the roll and criss cross across the top to slice down*
- Crinkle up a sheet of parchment paper, then unwrap it and place it inside a 10″ cast iron skillet. Arrange the rolls so that they have about an inch between them.
- Preheat the oven to the lowest temperature possible [mine is 200º] Once it’s preheated, turn the oven off and place the rolls inside. Allow the rolls to rise in the warm oven for 45 minutes – 1 hour.
- After the hour is up and the rolls have doubled in size, remove them from the oven and preheat to 350º F
- Bake the cinnamon rolls for 25-30 minutes or until the top is golden brown.
- While the rolls cool, make the icing.
Vanilla Icing
- Place the room temperature butter and cream cheese in a small mixing bowl.1/4 cup unsalted butter, room temperature, 4 oz cream cheese, room temperature
- Use a fork to mash and mix the two together until smooth.
- Mix in the powdered sugar, then the vanilla.1 1/2 cups powdered sugar, 1 tsp gf vanilla extract
- Once smooth, spread on the top of each roll.
- ENJOY!
Baking pan sizes for gluten free cinnamon roll dough
It’s very important to pay attention to the dough spacing inside the baking pan. For this recipe, I use a 10.25″ cast iron skillet which perfectly fits 7 rolls. Each roll is well spaced apart with about an inch between each one.
This provides just enough space for the rolls to puff up without crowding the pan. If the rolls are too close together, the rolls may be undercooked.
But, of course you can use whatever pan you’d like as long as the rolls have enough room to grow!
Tips for making the BEST gluten free cinnamon rolls
- To prevent the rolls from becoming too dry or sandy, the dough must be soft and sticky. Because of this, it’s important to roll out the dough on a bed of cornstarch. Lay down a sheet of plastic wrap and liberally dust the entire surface with cornstarch.
- Once the dough is rolled up (which should be easy thanks to the cornstarch), I recommend slicing with flavorless floss. Since the dough is soft, a knife will easily warp the shape of the rolls. So instead, thread floss underneath the log and cross of the top to pull through and cut.
- To create the best warm environment for our rolls to rise, preheat the oven to the lowest temperature possible. Once it’s there, turn off the oven and place the rolls inside.
FAQ
How long do these gluten free cinnamon rolls keep?
If you plan on eating the rolls without a couple days, they can be kept covered at room temperature. Otherwise, allow the rolls to cool and then cover and chill. They’ll keep in the fridge for about 4-5 days.
What is the best way to eat leftover cinnamon rolls?
I like to put mine in the microwave for about 15 seconds!
There you go! That’s the recipe for these gluten free cinnamon rolls. I promise you, these are INCREDIBLE. I can not believe how good they are. You or your friends and family will never know they’re gluten free. Hopefully you give these a try and love them as much as I do!
You may also like Gluten Free Chocolate Cheesecake Recipe [2023]