Gluten-Free Cinnamon Rolls Recipe

A gluten-free flour blend with xanthan gum already built in mimics just enough of wheat's stretch to hold a spiral shape, and rolling the sticky dough between two sheets of parchment instead of on a floured counter keeps it from tearing or picking up extra starch that would toughen the crumb.

Prep

30 min

Cook

28 min

Total

118 min

Servings

12

Ingredients

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Instructions

1. 1Grease a 9x13-inch baking pan. In a small bowl, stir the warm milk (about 110°F/43°C) with 1 tablespoon of the granulated sugar and the instant yeast. Let sit for 5-10 minutes until foamy.
2. 2In a large bowl, whisk together the gluten-free flour blend, remaining granulated sugar, and salt.
3. 3Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix with a sturdy spoon or stand mixer paddle until a soft, sticky dough forms, there's no need to knead since there's no gluten to develop.
4. 4Cover the bowl and let the dough rest for 10 minutes; this gives the flour blend time to hydrate and firm up slightly, making it easier to roll.
5. 5Place the dough between two large sheets of parchment paper and roll it into roughly a 12x16-inch rectangle. Gluten-free dough tears easily on a floured counter, so keep it sandwiched in parchment the whole time.
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6. 6Peel off the top sheet of parchment. Spread the softened filling butter evenly over the dough, then sprinkle the brown sugar and cinnamon over the top, pressing gently so it sticks.
7. 7Using the bottom parchment sheet to help lift, roll the dough into a tight log starting from one long edge. Pinch the seam closed.
8. 8Trim the ragged ends, then slice the log into 12 rolls using a sharp serrated knife or a length of unflavored dental floss slid underneath and crossed over the top.
9. 9Arrange the rolls cut-side up in the prepared pan, leaving a little space between each for them to expand.
10. 10Cover loosely and let rise in a warm spot for 45-60 minutes, until visibly puffed (they won't double in size the way wheat dough does).
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11. 11Preheat the oven to 350°F (175°C) toward the end of the rise. Bake the rolls for 25-30 minutes, until golden on top and a toothpick inserted into the center of a middle roll comes out clean.
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12. 12While the rolls bake, beat the cream cheese and icing butter together until smooth. Add the powdered sugar and vanilla and beat until combined, then thin with milk, one tablespoon at a time, until pourable.
13. 13Let the rolls cool in the pan for 10 minutes, then spread or drizzle the icing over the warm rolls before serving.

Tips & variations

• Check that the flour blend already contains xanthan or guar gum before starting; if it doesn't, whisk in 1 teaspoon of xanthan gum with the dry ingredients or the rolls will be crumbly and won't hold a spiral.
• Chilling the rolled log in the freezer for 10 minutes before slicing firms up the soft filling and makes cutting even cleaner.
• For dairy-free rolls, swap the milk for unsweetened oat milk, the butter for a plant-based stick butter, and use a dairy-free cream cheese for the icing.
• A tablespoon of instant clear jel or cornstarch mixed into the filling helps keep the caramelized sugar from pooling out during baking.

Storage & reheating

Store cooled, unfrosted rolls covered at room temperature for up to 2 days, or frosted rolls in the refrigerator for up to 4 days. Reheat individual rolls in the microwave for 15-20 seconds to soften before eating. To freeze, wrap unfrosted, cooled rolls individually and freeze up to 2 months; thaw at room temperature and warm before icing.

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