Fluffy Gluten-Free Cinnamon Rolls with Cream Cheese Frosting

Gluten Free Cinnamon Rolls

Author: Celeste Noland | Life After Wheat

Ingredients

For the Dough

• 3 1/4 cups high quality gluten-free flour (we used Better Batter)
• 1 T gluten-free instant yeast (room temp)
• 1/2 tsp salt
• 1 cup prepared gluten-free vanilla pudding (made according to package directions)
• 1/2 cup butter, room temperature and cut into pieces
• 2 large eggs, room temperature
• 3/4 cup milk, warm

For the Cinnamon Sugar Filling

• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 2 Tablespoons cinnamon

For the Cream Cheese Frosting

• 6 oz cream cheese, softened
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla
• Dash salt

Equipment

• High-quality gluten-free flour (Better Batter recommended)
• Dough scraper or similar tool for slicing

Method

1. In the bowl of a stand mixer, measure the gluten-free flour by stirring it, scooping into the measuring cup, and leveling with a knife.
2. Add the yeast, and place the salt on the opposite side of the bowl.
3. Add the prepared pudding, butter, eggs, and warm milk. Mix on low–medium speed until the dough is smooth, about 1–2 minutes. Do not mix on high.
4. Your dough should be quite sticky. If it’s too thick, add warm milk 1 tablespoon at a time. If too wet, add flour 1 tablespoon at a time. The dough should remain sticky—too sticky to handle without coating the outside.
5. Prepare the cinnamon-sugar filling by combining the softened butter, white and brown sugars, and cinnamon. Mix with a fork or pastry blender until crumbly.
6. To roll the dough: use a silpat or baking mat if available. Lightly dust your surface with a tablespoon or two of gluten-free flour or starch, place the dough on it, and dust the top with another tablespoon.
7. Try not to work the dusted flour into the dough; you want to coat the outside so you can roll it while keeping the dough itself wet.
8. Roll the dough to about 16″ x 11″. If the rolling pin sticks, sprinkle a little more flour on the surface.
9. Sprinkle the cinnamon-sugar filling evenly over the dough and press down gently.
10. Starting at the long side, roll the dough into a tight log. Press the edges to seal.
11. Slice the log into 12 equal rolls. One method: cut the log in half, cut each half into quarters, then cut each quarter into three slices to yield 12 rolls.
12. Lightly grease a 9×13″ baking pan and arrange the rolls in four rows of three.
13. Cover the pan with plastic wrap or a light towel.
14. Allow the rolls to rise in a warm place. One method is to heat the oven to 120°F, turn it off, place the pan inside, and close the door.
15. Let the rolls double in size — check after about 20 minutes; sometimes that’s enough.
16. When nearly doubled, remove the pan from the oven and preheat the oven to 350°F.
17. Bake for 25–30 minutes. Mine take the full 30 minutes. The tops should start to brown and the centers should be set. Remove from the oven and cool in the pan.
18. Prepare the frosting by creaming together the softened cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy. Add a dash of salt if desired.
19. Frost the warm rolls and serve. They’re best the day they’re made. Store leftovers in an airtight container and warm briefly before serving.

Nutrition (per roll)

Serving: 1 cinnamon roll — Calories: 456 kcal | Carbohydrates: 59 g | Protein: 6 g | Fat: 22 g | Sugar: 28 g

Notes

FLOUR MATTERS: All gluten-free flour blends behave differently. This recipe was developed and tested with Better Batter because it performs well in yeast breads. GF Jules should also work well; Cup4Cup or Namaste might work, but results can vary.