Gluten-Free Cinnamon Rolls
Delight in soft, fluffy gluten-free cinnamon rolls topped with rich cream cheese frosting. Perfect for a cozy breakfast or dessert.
Ingredients
Dough
- 1 cup lukewarm whole milk
- 3 tablespoons sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 large egg, room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3 cups Cup4Cup gluten free flour, plus more for dusting
- 2 teaspoons baking powder
- 1 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/4 cup ground cinnamon
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Activate yeast by mixing warm milk, sugar, and yeast; wait until bubbly (~5-8 min).
- Mix wet ingredients with eggs, melted butter, vanilla, then add dry flour, baking powder, and salt to form a sticky dough.
- Prepare cinnamon filling by mixing softened butter, cinnamon, sugar, vanilla, and salt.
- Roll out dough into a rectangle, spread filling, roll into a log, freeze briefly, then slice into 12 rolls.
- Arrange rolls in a greased pan, let rise for 1.5-2 hours, then bake at 350°F (175°C) for 30 minutes until golden.
- Mix softened cream cheese, butter, powdered sugar, heavy cream, vanilla, and salt to make frosting; spread over warm rolls.
Notes
Ensure the dough is sticky; resist the urge to add more flour for best texture.