Best Gluten Free Cinnamon Rolls

12/26/2020

Recipe:

After years, I've finally perfected these amazing Gluten-Free Cinnamon rolls on Christmas morning 2020. You and others won't believe how similar they are to gluten-filled cinnamon rolls! Have fun baking and ENJOY! 

Ingredients:

Dough

• 1 cup warm skim milk (110°-115°F)*
• ½ cup sugar
• 2 ½ teaspoons active dry yeast
• 1 stick (½ cup) melted butter (110°-115°F)* (if you use unsalted butter, add 1/8 teaspoon salt to this recipe)
• 2 eggs, whisked (room temp)
• 1 teaspoon apple cider vinegar
• 2 teaspoons baking powder
• 3 ½ cups Cup 4 Cup gluten-free flour (use this brand for best results)

*Butter and milk MUST be this temperature; if it’s too cool, it will not properly dissolve the yeast. If it’s too warm it will kill the yeast.

Cinnamon Filling

• 1 cup brown sugar 
• 3 Tablespoons cinnamon
• 1 stick (½ cup) softened butter

Cream Cheese Frosting

• 1 stick (½ cup) softened butter
• 1 pkg (8 ounces) cream cheese at room temperature
• 2 ½ cups powdered sugar
• 1 ½ teaspoon vanilla extract

INSTRUCTIONS

In a large bowl, add sugar. Stir in the warmed milk. Add yeast and allow to rest until frothy (10-15 minutes).

Meanwhile, prepare other ingredients. Partially melt the butter in the microwave. Stir until it’s all melted. Test the temperature; reheat at short intervals until it reaches 110°-115°F. Add to the yeast mixture when it’s frothy.

Whisk eggs and vinegar; add to yeast mixture. Add in gluten-free flour and baking powder (plus salt if using unsalted butter). Mix all ingredients together (will be sticky). Dump onto a floured surface and knead for 2 minutes, adding flour as it becomes sticky.

Lightly oil a large mixing bowl with olive oil and transfer dough to bowl. Cover and place in a warm place and let rise 1 hour (you can use a warming drawer, warmed then turned off oven with door open, or steam oven on proofing setting). Note – if you choose a cooler place, it may take a longer to rise (up to 2 hours). The finished dough will not quite double but will be about 1 ½ times the original size and should leave an indentation when poked with your finger.

While dough is rising, prepare the cinnamon filling. In a medium bowl, mix together brown sugar and cinnamon. Soften the butter.

Preheat oven to 350º F. Lightly coat a 9×13” baking dish with cooking spray.

Cut parchment paper to at least 12×18” and lay on the counter. Lightly flour parchment paper and put risen dough on top. Roll/press the dough out to about 12×16.

Spread the softened butter evenly on the dough with a spatula or butter knife. Sprinkle with the cinnamon and sugar, leaving ½ inch bare at one end (short side, not long side).

Starting on the opposite end of where you left the ½ inch space, carefully roll the dough a little with your fingers so that it’s even. Then carefully start to lift the parchment paper—rolling the dough naturally until you get to the edge and the dough is rolled completely into a log (will be 12” wide when done).

While your rolls are baking to deliciousness, make the cream cheese frosting. Add cream cheese and butter to the bowl of a stand mixer or a large mixing bowl and beat until completely combined and completely smooth. Add in powdered sugar and vanilla extract (add a pinch of salt if your butter does not contain salt); beat on medium speed until smooth.

Remove rolls from the oven and let stand 10 minutes before serving. Add cream cheese frosting to each roll as you serve them (that way you can store the rolls and icing separately for best storage).