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The BEST Gluten Free Cinnamon Rolls Recipe

★★★★★

4.5 from 51 reviews
  • Author: Mariam
  • Total Time: 2 hours
  • Yield: 8 cinnamon rolls (including two small end pieces) 1x
  • Diet: Gluten Free

Description

These are the BEST Gluten Free Cinnamon Rolls, made with Bob’s Red Mill Gluten Free Bread Mix for a soft, fluffy, and perfectly spiced treat. Featuring a luscious cinnamon filling and topped with a creamy vanilla bean cream cheese icing, these cinnamon rolls are easy to make and perfect for anyone craving a classic breakfast or dessert without gluten.

Ingredients

Scale

Dough

  • 1 16oz bag Bob’s Red Mill Gluten Free Bread Mix (discard yeast packet)
  • 1/2 cup (100g) granulated sugar
  • 4 1/2 tsp (or two packets) instant yeast
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/4 cups (300g) water
  • 1/2 cup (110g) unsalted butter, sliced into tablespoons (vegan butter can be subbed)
  • 1 tsp apple cider vinegar
  • 1 large egg + 1 egg white (vegan substitute: flax egg or aquafaba)
  • Cornstarch, for dusting

Filling

  • 6 tbsp unsalted butter, very soft (vegan butter can be subbed)
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tbsp ground cinnamon

Icing

  • 1/4 cup (55g) unsalted butter, room temperature (vegan butter can be subbed)
  • 4 oz cream cheese, room temperature (vegan cream cheese can be subbed)
  • 1 1/2 cups (170g) powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract

Instructions

  1. Combine Dry Ingredients: Using a stand mixer fitted with a dough hook, add the gluten free bread mix (discarding the yeast packet), granulated sugar, instant yeast, baking powder, baking soda, and kosher salt. Mix on low for about a minute until well combined.
  2. Prepare Wet Ingredients: In a heat-safe measuring cup, combine water, butter slices, and apple cider vinegar. Microwave for 1-2 minutes until warm to the touch but not hot, allowing butter to partially melt.
  3. Incorporate Wet to Dry: With the mixer on medium speed, slowly pour the warm liquid mixture into the dry ingredients. Use a rubber spatula to scrape down the sides, ensuring all flour is incorporated.
  4. Add Eggs: When the dough is almost mixed, add the large egg and egg white. Mix on medium-high speed for 5 minutes until the dough becomes smooth and slightly stretchy.
  5. Rest Dough: Let the dough rest for 10 minutes. Meanwhile, prepare your work surface by covering it with plastic wrap and dusting liberally with cornstarch to prevent sticking.
  6. Shape Dough: Transfer dough onto the cornstarch-covered surface, dust the top with cornstarch, and flatten into a rectangle. Use a rolling pin to roll the dough into a 13×19-inch rectangle, molding edges to be even.
  7. Prepare Filling Butter: Ensure butter for filling is very soft by microwaving chilled butter slices for about 15 seconds until slightly melted, then mash with a fork to a spreadable consistency.
  8. Spread Filling: Evenly spread the softened butter over the dough, then sprinkle the packed brown sugar on top, patting it down gently. Dust with ground cinnamon evenly.
  9. Form the Roll: Carefully roll the dough tightly into a log, using plastic wrap to aid if needed. Brush off any excess cornstarch with a pastry brush.
  10. Cut Rolls: Remove about 3 inches off each end of the log using flavorless floss (bake separately to avoid waste). Cut the remaining log into 7 equal rolls with floss.
  11. Prepare Baking Dish: Crinkle and then flatten a sheet of parchment paper. Place it inside a 10-inch cast iron skillet. Arrange the 7 rolls in the skillet with one in the center and six surrounding, leaving about a half-inch gap between them.
  12. First Rise: Preheat your oven to its lowest temperature then turn it off. Place the skillet with rolls inside the warm oven to rise for 45 minutes to 1 hour until doubled in size. For overnight, cover and refrigerate after rising; bring to room temperature before baking.
  13. Bake: Once risen, remove rolls from the oven and preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and springy to the touch.
  14. Prepare Icing: While rolls are cooling, combine softened butter and cream cheese in a small bowl and mash together until smooth.
  15. Add Sugar and Vanilla: Gradually mix in powdered sugar half a cup at a time followed by vanilla bean paste or extract, stirring until smooth.
  16. Ice the Rolls: Dollop and spread the cream cheese icing evenly over each cinnamon roll once they have cooled slightly. Serve warm or at room temperature.

Notes

  • Bob’s Red Mill Gluten Free Bread Mix is essential for the right texture and rise; do not include the yeast packet that comes with it as this recipe uses instant yeast separately.
  • For a vegan version, substitute butter with vegan butter, cream cheese with vegan cream cheese, and eggs with flax eggs or aquafaba.
  • Ensure the water-butter-vinegar mixture is warm but not hot to activate yeast properly without killing it.
  • Cornstarch is used instead of flour for dusting to prevent sticking and maintain gluten-free integrity.
  • Flavorless floss is the best tool for cutting cinnamon rolls to preserve their shape without squishing.
  • Storing: Cinnamon rolls are best eaten within 1-2 days; refrigerate leftovers and reheat gently.
  • Overnight option: After the first rise in the warm oven, cover the rolls and refrigerate overnight. Bring to room temperature before baking the next day.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: gluten free cinnamon rolls, gluten free breakfast recipe, cinnamon roll recipe, gluten free desserts, Bob’s Red Mill gluten free bread mix cinnamon rolls

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