Nothing screams the holiday season quite like homemade cinnamon rolls. The warm, fluffy dough and sweet glaze on top, along with the scent of cinnamon, fill the air.
I have been on a mission to find the perfect cinnamon roll recipe, and the flour that I used did the trick. These were delicious and tasted like a cinnamon roll filled with a glutinous center, similar to those from Cinnabon.
I grew up having cinnamon rolls for breakfast every Christmas morning; it was our family tradition. When I moved out on my own with my significant other, who is gluten-free, this tradition faded. I didn’t know how to make gluten-free cinnamon rolls. And trust me, don’t think I didn’t try. I had many failed attempts at making the perfect cinnamon rolls. Finally, after many attempts, I created the ideal gluten-free homemade cinnamon rolls. I hope you and your family enjoy this recipe as much as my family.
This is a labor of love and has multiple steps, but I promise it will be worth it!
To begin gather your ingredients for the cinnamon roll dough :
- 1 cup warm milk warmed to 110F-115F
- 1 pkt active dry yeast
- ½ cup sugar
- ½ cup butter, melted and cooled to 110°F
- 2 eggs
- 1 tsp apple cider vinegar
- 3 ½ cup Blends by Orly pastry blend Gluten Free Flour
- 2 tsp baking powder
- ¼ tsp salt
In a stand mixer, add the sugar and pour in the warm milk. Stir to combine. Sprinkle the yeast over and set aside until bubbly or frothy, about 5 minutes.
Add the melted butter to the yeast mixture. Stir in whisked eggs and apple cider vinegar. Then add in the gluten-free flour. Attach the bread hook to the mixer and mix on medium until the dough pulls away from the side of the bowl and forms a ball. The ball should not feel dry. If so, add a tbsp of milk.
Lightly oil a large bowl and transfer the dough to it to allow it to rest. Cover the bowl and place it in a warm spot for about an hour. If the house is cool, you can put it in the oven with the light on. Unlike regular dough, gluten-free dough will not double in size. It should rise slightly, though.
Cinnamon Filling
- 1 cup brown sugar
- 3 tbsp cinnamon
- 6 tbsp butter, softened
While the dough is rising, make the cinnamon filling. Add all the ingredients to a stand mixer fitted with a medium bowl and a whisk or paddle attachment. Mix until well combined.
Preheat oven to 350°F. Spray a 9×13” baking dish with cooking spray or butter.
Use a silicone baking mat or cut a piece of parchment paper to 12×18” and lay it on the counter. Stretch the dough to fit the mat.
Evenly spread the cinnamon filling on the dough, leaving a ½” border around the edges.
Next, carefully use the parchment sheet to begin tightly rolling the dough. Fold over the first 1” of the short side with filling all the way to the edge. Continue rolling the dough by folding the mat over to the other side.
Cut the roll into 12 equal pieces. Place them evenly into the baking dish.
Pour over Mixture:
- 1 cup heavy cream
- ⅓ cup butter melted
- ½ cup brown sugar
- ¾ tsp cinnamon
Gently pour the 1 cup of heavy cream over and around the unbaked cinnamon rolls in the pan
Mix melted butter, brown sugar, and cinnamon; spread this mixture evenly over the unbaked cinnamon rolls.
Cover the cinnamon roll pan with foil and place in the oven for 30 minutes or until fully cooked.
Remove from the oven and let cool on a cooling rack
Next, the best part, cream cheese frosting:
- 6 tbsp butter, softened
- 6 oz cream cheese, room temp
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
In a medium mixing bowl, make the frosting. Add cream cheese and butter to the stand mixer and combine thoroughly. Add in powdered sugar, vanilla extract, and salt. Mix until smooth,
When cinnamon rolls have cooled for 10 mins, slather the tops with the frosting.
Serve and enjoy!
Gluten Free Cinnamon Rolls
Equipment
- Stand mixer
- 2 Large bowls
- Medium bowl
- 9×13 Baking dish
- Silicone Mat or parchment paper
Ingredients
For the Dough
- 1 Cup Warm Milk 110℉ to 115℉
- 1 Pkt Active dry yeast
- ½ Cup Sugar
- ½ Cup Butter melted and cooled to 110℉
- 2 Eggs
- 1 tsp Apple Cider Vinager
- 3½ Cup Blends by Orly Pastry Blend Gluten free flour
- 2 tsp Baking Powder
- ¼ tsp Salt
Cinnamon Filling
- 1 Cup Brown Sugar
- 3 tbsp Cinnamon
- 6 tbsp Butter softened
Pour over mixture
- 1 Cup Heavy Cream
- ⅓ Cup Melted Butter
- ½ Cup Brown Sugar
- ¾ tsp Cinnamon
Cream Cheese Frosting
- 6 tbsp Butter softened
- 6 oz Cream Cheese softened
- 2 Cup Powdered Sugar
- 1 tsp Vanilla Extract
- Pinch of Salt
Instructions
Dough
- In a stand mixer, add sugar and pour warm milk over. Stir to combine.
- Sprinkle the yeast over and set aside until bubbly or frothy, about 5 minutes.
- Add the melted butter to the yeast mixture. Stir in whisked eggs and apple cider vinegar.
- Then add in the gluten-free flour.
- Attach the bread hook to the mixer and mix on medium until the dough pulls away from the side of the bowl and forms a ball. The ball should not feel dry. If so, add a tbsp of milk.
- Lightly oil a large bowl and transfer the dough to the bowl to allow it to rest.
- Cover the bowl and place it in a warm spot for about an hour.
Cinnamon Filling
- While the dough is rising, make the cinnamon filling. Add all the ingredients in a stand mixer in a medium bowl with a whisk or paddle attachment. Mix until well combined.
- As the oven preheats to 350F, the anticipation of the sweet, cinnamon aroma fills the air. Prepare a 9x 13” baking dish with a generous spray of cooking spray or butter, ready to welcome your soon-to-be-baked cinnamon rolls.
- Use a silicone baking mat or cut a piece of parchment paper to 12×18” and lay it on the counter. Stretch the dough to fit the mat.
- Now, it's time to showcase your baking skills. Evenly spread the luscious cinnamon filling on the dough, ensuring a ½” border around the edges. This step is crucial for a perfect batch of cinnamon rolls.
- Next, carefully use the parchment sheet to begin tightly rolling the dough. Fold over the first 1” of the short side with filling all the way to the edge. Continue rolling the dough by folding the mat over to the other side.
- Cut the roll into 12 equal pieces. Place them evenly into the baking dish.
- Gently pour the 1 cup of heavy cream over and around the unbaked cinnamon rolls in the pan.
- Mix melted butter, brown sugar, and cinnamon; spread this mixture evenly over the unbaked cinnamon rolls.
- Cover the cinnamon roll pan with foil and place in the oven for 30 minutes or until fully cooked.
- Once the rolls are fully cooked, remove them from the oven and let them cool on a cooling rack. This step is crucial for the perfect texture and flavor, so be patient.
Cream Cheese Frosting
- Remove from the oven and let cool on a cooling rack
- Meanwhile, in a medium mixing bowl, make the frosting. Add cream cheese and butter to the stand mixer and combine thoroughly. Add in powdered sugar, vanilla extract, and salt. Mix until smooth,
- When cinnamon rolls have cooled for 10 mins, slather the tops with the frosting.
- Serve and enjoy
Notes
Monkey Bread
I wanted to experiment with the cinnamon rolls, so I made monkey bread one morning. It turned out great, and I wanted to share the recipe with you.
Ingredients:
- 1 stick of butter
- 1 cup of brown sugar
- 1 tsp cinnamon
- cinnamon roll made from the above recipe.
Directions:
- To make the caramel sauce, melt the butter, cinnamon, and brown sugar on medium heat.
- Cut the cinnamon roll into 12 pieces, then cut the pieces into fourths
- Layer the cinnamon roll pieces and caramel sauce in a pan
- Bake for 35 mins at 350°F
- Invert a plate to serve.