Description
These Gluten-Free Cinnamon Rolls offer a delicious twist on the classic bakery favorite, crafted with a carefully balanced blend of gluten-free flour and perfect cinnamon-sugar filling. Soft, fluffy, and irresistibly aromatic, they’re ideal for breakfast or a sweet treat any time of day. Topped with a smooth vanilla glaze, they cater to gluten-sensitive diets without compromising flavor or texture.
Ingredients
Scale
Dough
- 3 1/2 cups gluten-free all-purpose flour blend with xanthan gum
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast: In a large bowl, combine the warm milk and active dry yeast. Allow it to sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active and ready.
- Prepare the wet ingredients: Add the melted butter, granulated sugar, eggs, and vanilla extract to the yeast mixture. Mix thoroughly until all ingredients are well combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Make the dough: Gradually add the dry ingredients to the wet mixture, stirring continuously until a soft dough forms without dry patches. The dough should be pliable but not sticky.
- First rise: Cover the bowl with a clean towel or plastic wrap, and place it in a warm, draft-free environment. Let the dough rise for 45 to 60 minutes until it becomes slightly puffy and nearly doubled in size.
- Shape the dough: Place the risen dough between two sheets of parchment paper. Using a rolling pin, roll it out into a 12×16-inch rectangle, ensuring an even thickness throughout.
- Add the filling: Evenly spread the softened butter over the dough’s surface. Sprinkle the packed brown sugar and ground cinnamon uniformly on top, ensuring every bite has flavor.
- Roll and cut: Starting from the long edge, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 12 equal rolls, maintaining even thickness.
- Second rise: Place the rolls into a greased 9×13-inch baking dish. Cover them and let rise in a warm place for 30 minutes, allowing them to puff up and become airy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 22 to 25 minutes, or until they turn a light golden brown on top and are cooked through.
- Prepare the icing: While the rolls cool slightly, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Serve: Drizzle the icing over the warm cinnamon rolls just before serving for a luscious finishing touch.
Notes
- Ensure your gluten-free flour blend contains xanthan gum to provide structure; if not, add 1 teaspoon xanthan gum to the dry ingredients for best results.
- These rolls are best served warm and can be gently reheated before serving to refresh their softness.
- Room temperature ingredients help with optimal dough texture and yeast activation.
- If dough feels too sticky, add additional gluten-free flour 1 tablespoon at a time, but avoid overmixing.
- Use fresh yeast for best rising results.
