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 rolls

Calories 326kcal

Author Arman Liew

Ingredients

1/4 cup sugar
1 cup milk warmed to 110F.
1 tablespoon instant yeast
3 tablespoons butter melted
2 large eggs
3 cups gluten free flour * See notes
2 tablespoons heavy cream

Filling

1/4 cup unsalted butter
1 cup brown sugar
1 tablespoon cinnamon
1 teaspoon vanilla extract

Cream cheese frosting

6 ounces cream cheese softened
1/3 cup unsalted butter softened
1 1/2 cups confectioners sugar
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.
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.
Make the filling by combining the butter, sugar, 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.
Preheat the oven to 190C/375F.
Bake the cinnamon rolls for 35-40 minutes, or until golden brown around the edges.
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

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 1 week.

TO FREEZE: Keep the baked cinnamon buns in an airtight container or freezer bag and freeze for up to 6 months. Let them thaw in the fridge overnight, then reheat them in the oven or microwave before serving.

* I have successfully used Bob's Gluten Free Flour

Nutrition