Best gluten-free cinnamon rolls. Soft and fluffy.

Best Gluten-Free Cinnamon Rolls

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Get ready for the best cinnamon rolls you’ve ever indulged in! With their soft, fluffiness on the outside, gooey inside, and cream-cheesy silkiness on top, you’ll be shocked they are gluten-free! No gritty texture, no dense or tough roll … just heavenly goodness!

Ingredients

Rolls

  • 1 – 16 oz. bag Bob’s Red Mill GF Bread Mix – no subs (this is what makes them light and fluffy and not dense like others)
  • 1/2 cup sugar
  • 4 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup water
  • 1/2 cup butter, softened
  • 1 teaspoon apple cider vinager
  • 1 large egg + 1 egg white
  • 6 tablespoons butter, very soft
  • 1/2 cup light brown sugar, packed
  • 1 tablespoons ground cinnamon
  • Cornstarch for dusting
  • Flavorless floss

 

Cream cheese frosting

  • 1/4 cup butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Rolls

  1. Add the bread flour (without the included yeast packet), sugar, instant yeast, baking powder, baking soda, and salt to a stand mixer with the dough hook attachment. Mix dry ingredients for one minute to thoroughly combine.
  2. Add water, butter, and vinegar to a microwave-safe glass container. Heat for 1-2 minutes until it’s warm (105-115° so yeast will activate). It’s okay if the butter does not completely melt.
  3. With the mixer on medium speed, slowly pour the liquid mixture in, using a rubber spatula to scrape down the sides as needed.
  4. Before completely mixed, add the eggs and egg white.
  5. Increase to medium-high speed and mix for at least 5 minutes until dough is smooth and slightly stretchy.
  6. Allow dough to rest for 10 minutes.
  7. Meanwhile, prepare your work surface. I use a pastry mat for easy measuring but it’s not necessary. You will be rolling the dough out to 13″ x 19″. Cover the mat or work area with plastic wrap to past these dimensions and liberally sprinkle with cornstarch.
  8. After the 10 minutes of resting dough, scoop it out of the bowl and put it in the middle of the work surface. Dust the top with more cornstarch. Begin pressing dough down with fingers then switch to a rolling pin and continue to roll it into the rectangle as uniformly as possible, adding more cornstarch as necessary so the rolling pin does not stick to the dough.
  9. Spread the softened butter across the entire surface of the dough (butter must be very soft so it does not tear the dough).
  10. Combine brown sugar and cinnamon in a small bowl. Sprinkle mixture over the butter evenly.
  11. Roll time! On the long end, roll the dough into a tight log, using the plastic wrap to help. Use a pastry brush to dust off excess cornstarch.
  12. Using the floss, cut about 3 inches off each end and set aside (they aren’t pretty but they can still be baked as extra rolls). Then cut the remaining dough into 7 rolls.
  13. Crinkle up a sheet of parchment paper then flatten and put it inside a 10″ cast iron skillet. Arrange the rolls with 1 in the center and the other 6 surrounding it, evenly spaced.
  14. Time to rise! Preheat the oven to the lowest temperature. Once preheated, turn the oven off and place the rolls inside. Allow to rise for 1 hour (until double in size). (For overnight rolls, cover and refrigerate after they have risen. Then let come to room temp the next day before baking).
  15. Remove from oven and preheat oven to 350°F. Bake for 25-30 minutes or until golden.

Cream Cheese Frosting

  1. Place butter and cream cheese in a mixing bowl or bowl of a stand mixer.
  2. Mix until creamy and smooth.
  3. Add powdered sugar a little at a time while continuing to mix.
  4. Add vanilla
  5. Spread over warm rolls and hear yourself moan and you enjoy!