Gluten Free Cinnamon Rolls
These Gluten Free Cinnamon Rolls are fluffy, gooey, and filled with warm cinnamon-sugar swirls — everything you love in a classic roll, made gluten-free and ready to brighten your morning.
Equipment
- Stand Mixer
- Mixing Bowls
- Rolling Pin
- 9x13-inch baking dish
- Spatula
- Plastic Wrap
- Pizza Cutter
Ingredients
For the Dough
- 4 1/2 cups gluten-free bread flour
- 1/3 cup granulated sugar
- 2 1/4 tsp instant yeast
- 2 tsp salt
- 1 tsp baking powder
- 1 1/4 cups warm water
- 1 cup warm whole milk
- 2 large eggs
- 6 tbsp melted butter
For the Filling
- 1 cup brown sugar
- 2 tbsp cinnamon
- 8 tbsp melted butter
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- 4 tbsp butter softened
- 1 1/3 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- In a stand mixer, combine flour, sugar, yeast, salt, and baking powder. Mix to combine. Slowly add warm water, milk, eggs, and butter. Beat on medium for 3 minutes until smooth.
- Scrape down the bowl, cover with plastic wrap, and refrigerate for 20 minutes.
- On a floured surface, roll dough into a 15×15-inch square. Add more flour as needed to prevent sticking.
- Brush dough with melted butter. Mix brown sugar and cinnamon, then sprinkle evenly over the surface.
- Cut dough into twelve 1.25-inch strips and roll into spirals. Place in a greased 9×13-inch baking dish.
- Cover and let rise in a warm place for 45–60 minutes until doubled. Preheat oven to 350°F (175°C) and bake for 30–35 minutes.
- Beat cream cheese, then add butter, powdered sugar, and vanilla. Frost rolls while slightly warm and serve.
Notes
Use gluten-free bread flour, not 1:1 blends. Chill dough for easy handling. Frost while warm for best melt and flavor.