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Softest Gluten Free Cinnamon Rolls with Cream Cheese Frosting

Close-up of a soft gluten free cinnamon rolls recipe roll dripping with thick white icing.
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Follow this reliable recipe for making soft, fluffy, yeast-risen gluten free cinnamon rolls that taste just like the traditional version. This recipe includes a simple, rich cream cheese frosting.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 1/2 cups high-quality gluten free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk or heavy cream (for frosting consistency)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the active dry yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix wet ingredients: In a large bowl or stand mixer, beat the softened 1/2 cup butter, 1/4 cup granulated sugar, eggs, and 1 teaspoon vanilla until combined. Add the yeast mixture and mix well.
  3. Combine dry ingredients: In a separate bowl, whisk together the gluten free flour blend, baking powder, and salt.
  4. Form the dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, slightly sticky dough forms. Gluten free dough will not knead like wheat dough.
  5. First rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm spot for 60 to 90 minutes, or until it has nearly doubled in size.
  6. Prepare filling: While the dough rises, mix the melted butter, brown sugar, and cinnamon in a small bowl until it forms a paste. Set aside.
  7. Roll out the dough: Lightly dust a large piece of parchment paper with gluten free flour. Gently press or roll the dough out into a rough 12×16 inch rectangle. The dough will be delicate.
  8. Fill and roll: Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge. Starting from the opposite long edge, tightly roll the dough into a log.
  9. Cut the rolls: Use unflavored dental floss or a sharp, floured knife to cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  10. Second rise: Cover the pan loosely and let the rolls rise again in a warm place for 30 minutes. Preheat your oven to 375°F during this time.
  11. Bake: Bake for 20 to 25 minutes, or until the tops are lightly golden brown and cooked through.
  12. Make the frosting: While the rolls cool slightly, beat the softened cream cheese and 1/2 cup butter until smooth. Gradually add the sifted powdered sugar and 1 teaspoon vanilla. Add milk or cream one tablespoon at a time until you reach a spreadable consistency.
  13. Frost and serve: Spread the cream cheese frosting generously over the warm cinnamon rolls.

Notes

  • For the softest texture, use a high-quality gluten free flour blend that contains ingredients like sorghum or millet, and make sure it includes xanthan gum.
  • If you need dairy free gluten free cinnamon rolls, substitute the butter with a firm vegan butter stick and use a non-dairy cream cheese for the frosting.
  • You can make these ahead: Assemble the rolls, place them in the pan, cover tightly, and refrigerate for up to 12 hours before the final rise and baking. Add 5-10 minutes to the bake time if baking directly from the refrigerator.

Nutrition

Find it online: https://delicerecipe.com/gluten-free-cinnamon-rolls-recipe/