Gluten-Free Cinnamon Rolls

Gluten-free eaters know how hard it is to come by a good batch of gluten-free cinnamon rolls. Bakeries rarely prepare them, and if they do, they tend to feel more like a sugar cookie than a true roll. That’s why we set out to create the gluten-free version of our best cinnamon rolls: ones that were pillow-soft, had beautiful spirals and tore like real bread. Another requirement? They had to have the cinnamon roll nucleus (the very best part!).

Needless to say, these gluten-free cinnamon rolls turned out to be a success. They look and taste exactly like the traditional cinnamon rolls we know and love. The dough is knead-able, rolls out easily and can be shaped into the a spiral. Plus, they have a thick cinnamon-sugar filling and a generous smear of cream cheese frosting. Serve them warm, and your cinnamon roll craving will be satisfied.

Ingredients for Gluten-Free Cinnamon Rolls

• Gluten-free flour: This recipe was tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. You could also use a gluten-free bread flour blend.
• Active dry yeast: Before you rip open your package of yeast, check its expiration date. If you’re unsure, consider testing your yeast. If it’s expired, it won’t foam when you try to activate it, which means your cinnamon rolls won’t rise.
• Milk: Warm the milk gently in a saucepan or microwave until it’s between 110° to 115°F so the milk can activate the yeast properly.
• Sugar: Granulated sugar will sweeten the dough and feed the yeast.
• Butter: Melt your butter and let it cool slightly at room temperature before mixing it into the dough.
• Eggs: It’s important to bring the two eggs to room temperature so they can emulsify into the dough. Cold eggs will seize the butter, creating lumps.
• Baking powder: We use a little bit of baking powder (along with the yeast) to make the dough grow nice and tall. We want these cinnamon rolls to be super fluffy and pillowy!
• Filling: Just like any good cinnamon roll recipe, butter and cinnamon sugar are rolled up into each cinnamon spiral, creating the ooey, gooey filling that makes these truly irresistible.
• Frosting: In my opinion, the best cinnamon rolls have a cream cheese frosting. To make it, you’ll need butter, cream cheese, vanilla, confectioners’ sugar and a touch of salt.

Directions

Step 1: Activate the yeast

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Dissolve the yeast in the warm milk, then stir in the granulated sugar. Let the mixture sit for five minutes to proof the yeast so it can get nice and foamy.

Editor’s Tip: If the yeast does not activate, discard and start over. Make sure the milk is at the right temperature and that the yeast isn’t expired. Without activated yeast, your cinnamon rolls will not rise.

Step 2: Make and chill the dough

Jonathan Melendez for Taste of Home

In another bowl, stir together the butter, eggs, baking powder, salt and 2 cups of the gluten-free flour. Add the yeast mixture, and use a hand mixer or stand mixer to beat the mixture on medium speed until it’s smooth. Stir in enough of the remaining flour to form a soft dough. Keep in mind, the dough will be sticky.

Cover the dough and refrigerate it for 30 minutes.

Step 3: Roll out the dough

In a small bowl, stir together the brown sugar and cinnamon, then set the bowl aside.

Take the cinnamon roll dough out of the fridge, turn it out onto a countertop and divide the dough in half. On a lightly floured surface, roll out each portion to an 11×8-inch rectangle. Brush each portion with 2 tablespoons of melted butter, then sprinkle each half with the brown sugar mixture to within a 1/2 inch of the edges.

Step 4: Roll the dough into a spiral

Roll up the portions jelly-roll style, starting with a long side. Try to keep the spiral tight, then pinch the seam to seal so the roll doesn’t unwind.

Step 5: Slice and proof the rolls

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Cut each roll into eight slices. Place all the slices into a greased 13×9-inch pan, cut side down. Cover the rolls with a clean kitchen towel, and let them rise in a warm place until doubled in size, about 1 hour.

Editor’s Tip: If your knife is on the duller side, use unflavored dental floss to cut the rolls into pieces. Slide the floss underneath the roll and bring the two string ends together to cut through the dough.

Step 6: Bake the rolls

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During the last 10 minutes of proofing, preheat the oven to 350°. Take the kitchen towel off the rolls and pop the pan into the oven. Bake the cinnamon rolls until they’re golden brown, 25 to 30 minutes.

Step 7: Frost the rolls

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As the cinnamon rolls are cooling, make the cream cheese frosting. In a bowl, use a hand mixer or stand mixer to beat the butter, cream cheese, vanilla and salt until they’re blended. Gradually beat in the confectioners’ sugar. Spread the cream cheese frosting generously over the warm rolls. Serve and enjoy!

Jonathan Melendez for Taste of Home

Recipe Variations

• Glaze them: For those who prefer glazed cinnamon rolls to frosted ones, you can make a quick vanilla glaze with powdered sugar and milk. Add a little maple syrup to turn it into a maple glaze.
• Add a bit of orange zest: Cinnamon and orange make a beautiful pairing. Add orange zest to the frosting or cinnamon roll dough to brighten them.
• Play around with spices: Intensify the warming spices of your cinnamon rolls by adding in a small amount of ground nutmeg, cardamom and cloves.
• Give them some crunch: Add flavor and crunch by sprinkling toasted nuts into the cinnamon roll filling.

How to Store Gluten-Free Cinnamon Rolls

Let your gluten-free cinnamon rolls cool completely to room temperature. Depending on how many you have leftover, you can keep them in the pan they were baked in or transfer them to an airtight container. Gluten-free cinnamon rolls can be kept in the fridge for up to three days.

Can you make gluten-free cinnamon rolls ahead of time?

Yes, you can make these gluten-free cinnamon rolls ahead of time. After assembling the rolls and letting them rise, wrap the pan tightly in storage wrap and refrigerate the cinnamon rolls overnight. In the morning, take them out of the fridge and let them come to room temperature, then bake the rolls as directed.

How do you reheat gluten-free cinnamon rolls?

I like to simply reheat cinnamon rolls in the microwave for 20 to 30 seconds. Once they’re frosted or glazed, they’re not suited to be warmed back up in the oven.

Gluten-Free Cinnamon Rolls Tips

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Can I make these gluten-free cinnamon rolls dairy-free?

Yes, you can easily make these gluten-free cinnamon rolls dairy-free by replacing the butter with vegan butter and the milk with a non-dairy milk alternative. We recommend a neutral-flavored one like almond, soy or oat milk.

Can I bake these gluten-free cinnamon rolls in a different sized pan?

Absolutely! Instead of a 13×9-inch baking pan, bake the cinnamon rolls in a 12-inch cast iron skillet or two 9-inch round cake pans.

Why didn’t my gluten-free cinnamon rolls rise?

Your gluten-free cinnamon rolls might not have risen if your yeast was not proofed properly. When you activate the yeast, make sure it’s bubbly and foamy before adding it to the rest of the ingredients. If it’s not bubbly and foamy, that means the yeast is not activated, and your cinnamon rolls will not rise.

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Making gluten-free cinnamon rolls means that everyone can enjoy the decadent brunch treat. The only difference between our recipe and regular cinnamon rolls is GF all-purpose flour! —Sue Draheim, Waterford, Wisconsin