Gluten Free Cinnamon Rolls Recipe
Delicately soft and richly flavored with cinnamon, these gluten free cinnamon rolls offer a tender bite and an inviting aroma that fills your kitchen. The dough is manageable, making the process approachable and rewarding.
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Servings: 12 rolls
Ingredients
For the rolls
- 2 teaspoons instant yeast
- 1 ¼ cups 10 ounces warm milk, approximately 95°F (plus extra if needed)
- ¼ cup 36 g tapioca starch
- 2 tablespoons 26 g packed light brown sugar
- 4 tablespoons 56 g unsalted butter, room temperature
- ¼ teaspoon baking soda
- 3 cups 420 g gluten free all-purpose flour blend (plus extra for dusting)
- 1 teaspoon kosher salt
- ¼ teaspoon cream of tartar
- 1 teaspoon apple cider vinegar
- ½ cup 43 g dry milk powder or buttermilk powder (ensure it's powdered)
- 1 50 g, shelled egg, room temperature, beaten
- 2 teaspoons xanthan gum omit if blend already contains it
For the filling
- ¾ cup 164 g packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons 56 g unsalted butter, softened
For an optional glaze
- 1 cup 115 g confectioners' sugar, sifted
- 1 tablespoon milk of choice add more ¼ teaspoon at a time as needed
For an optional frosting
- 6 tablespoons 84 g unsalted butter, softened
- 3 tablespoons heavy whipping cream room temperature (more as needed)
- 2 cups 230 g confectioners' sugar, sifted
Instructions
- Grease a 9×13-inch baking dish and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, blend the flour, xanthan gum, tapioca starch, milk powder, instant yeast, cream of tartar, baking soda, and brown sugar. Add the salt and mix again briefly.
- Introduce the vinegar, butter, egg, and warm milk. Mix until incorporated, then increase to high speed and beat for 3 minutes until the dough appears smooth and begins pulling from the bowl sides.
- Transfer the dough to a sealed container and chill for 30 minutes to ease handling.
- On a lightly floured surface, gently knead the chilled dough to smooth it. Halve the dough and keep one portion covered. Roll the first half into a 9×12-inch rectangle, approximately ½ inch thick, dusting with flour as necessary.
- Spread half the softened butter across the surface, leaving a 1-inch margin. Sprinkle half the brown sugar evenly, pat to adhere, and dust with half the cinnamon.
- Roll tightly from a short end into a log, then slice into six portions using floss or a sharp knife. Arrange rolls in the prepared pan, spacing them an inch apart and gently pressing each roll down by a third.
- Repeat with the remaining dough and filling. Cover the pan with lightly greased plastic wrap and let rise in a warm spot until rolls expand by roughly 50%, about 45 minutes.
- Preheat oven to 350°F. Remove the plastic wrap and bake for 20 minutes, until the rolls are risen, golden, and fully baked. Allow to cool for 5 to 10 minutes before glazing or frosting.
- Optional glaze: Combine confectioners' sugar with milk until smooth and pourable; drizzle over warm rolls.
- Optional frosting: Cream butter and sugar until smooth, adding cream gradually to reach a spreadable texture. Generously frost while rolls are still warm.
Notes
For optimal results, use Better Batter original blend or Nicole’s Best multipurpose flour. King Arthur Gluten Free Bread Flour can be used for a denser roll—add 2 tablespoons of milk if using. Avoid Cup4Cup and Bob’s Red Mill 1-to-1 blends; if using BRM, include 1½ teaspoons xanthan gum. For DIY flour mixes, refer to a reliable all-purpose gluten free blend guide. Nutritional values are approximate and calculated per roll without optional toppings.