Gluten Free Cinnamon Rolls

My gluten free cinnamon rolls recipe yields soft, fluffy, and tender buns topped with a cream cheese frosting. They are SO easy to make. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 326kcal

Author Arman Liew

Ingredients

1/4 cup sugar 50g
1 cup milk warmed to 110F, 240mL
1 tablespoon instant yeast 9g
3 tablespoons butter melted, 42g
2 large eggs
3 cups gluten free flour * See notes, 360g
2 tablespoons heavy cream 30mL

Filling

1/4 cup unsalted butter 57g
1 cup brown sugar 200g
1 tablespoon cinnamon 8g
1 teaspoon vanilla extract 5mL

Cream cheese frosting

6 ounces cream cheese softened, 170g
1/3 cup unsalted butter softened, 75g
1 1/2 cups confectioners sugar 180g
1/4 teaspoon salt

Instructions

Start by making the dough. Combine sugar, warmed milk, and yeast in a large bowl. Cover and set aside for 15 minutes. The mixture should look foamy and bubbly on top.
Once the yeast is activated, add eggs and melted butter and beat until smooth. Gradually fold in the flour, ½ cup at a time.
Knead the dough for 5 minutes. It will be tacky and soft, but do not add more flour, as gluten-free flour dough is softer than traditional dough. Cover the dough with a clean wrap and allow it to rise for 1 hour in a warm spot. The dough should look puffed up and nearly double in size.
Make the filling by combining the butter, sugar, cinnamon, and vanilla in a bowl until creamy.
Dust a kitchen counter or flat surface with gluten free flour. Roll out the dough to a 1/4-inch thick rectangle.
Spread the filling over the dough. Roll the dough, starting from the longer side, into a firm log. Cut the dough into 8 large or 10 smaller pieces and arrange the rolls into a butter-greased baking dish.
Brush the rolls with heavy cream and allow them to rest for 15 minutes. The rolls should look slightly puffed and begin touching one another.
Preheat the oven to 190C/375F.
Bake the cinnamon rolls for 35-40 minutes, until the tops are lightly golden and the centers are set. The rolls should spring back lightly when touched.
Make the cream cheese frosting by beating together butter, cream cheese, confectioners sugar, and salt in a bowl until smooth.
Once the cinnamon rolls have cooled to room temperature, spread the frosting on top.

Video

Notes

GF flour: I use either Bob's Red Mill or King Arthur Gluten Free flour blends. Whichever you use, make sure it contains xanthan gum.

TO STORE: The rolls are best when they’re eaten the day they’re made. However, if you have leftovers, they can be stored in an airtight container in the fridge for up to two days.

TO REHEAT: I actually prefer reheating them in the microwave for 15-20 seconds because it keeps the rolls soft and fluffy. You can also warm them in a 350°F oven for 5-6 minutes.

TO FREEZE: Keep the baked cinnamon buns in a freezer bag and freeze for up to 6 months. Let them thaw in the fridge overnight.

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