Description
These Gluten-Free Cinnamon Rolls are a delightful treat perfect for breakfast or dessert. Made with a gluten-free flour blend and a soft, fluffy dough, they are filled with a cinnamon and brown sugar mixture, baked to golden perfection, and topped with a sweet vanilla glaze. Ideal for those who require gluten-free options without sacrificing flavor and texture.
Ingredients
Scale
For the dough:
- 3 cups gluten-free all-purpose flour blend with xanthan gum
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
For the filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast. In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare the dough. Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Mix well until combined. Gradually stir in the gluten-free flour blend until a soft dough forms, then beat the dough for 2 to 3 minutes until it becomes smooth and elastic.
- Let the dough rise. Cover the bowl with a clean towel or plastic wrap and place it in a warm spot. Allow the dough to rise for 45 to 60 minutes or until it is slightly puffed.
- Shape the rolls. Roll the dough out between two sheets of parchment paper into a 12×16-inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture evenly on top.
- Roll and cut the dough. Starting from the long side, roll the dough tightly into a log shape. Using a sharp knife, cut the log into 9 to 12 equal pieces.
- Prepare for second rise. Place the cinnamon rolls into a greased 9×13-inch baking dish. Cover the dish and let the rolls rise again for 30 minutes.
- Bake the rolls. Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 22 to 25 minutes until they are golden brown and cooked through.
- Make the glaze. While the rolls are cooling slightly, whisk together powdered sugar, milk, and vanilla extract to create a smooth glaze.
- Glaze and serve. Drizzle the glaze over the warm cinnamon rolls before serving to add a sweet finishing touch.
Notes
- Ensure your gluten-free flour blend contains xanthan gum to provide the necessary structure to the dough.
- Store any leftover cinnamon rolls in an airtight container to maintain freshness.
- Reheat leftovers briefly before serving to enjoy their soft texture.
- For a dairy-free version, substitute the milk and butter with dairy-free alternatives.
