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Delicious cinnamon rolls with cream cheese frosting, perfect for breakfast or dessert. Freshly baked, gooey, and flavorful.

Gluten Free Cinnamon Rolls with Cream Cheese Icing

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  • Author: Caitlin
  • Total Time: 50 minutes
  • Yield: 8 - 9 Rolls 1x
  • Diet: Gluten Free

Description

Soft, fluffy, and swirled with buttery cinnamon sugar, these gluten-free cinnamon rolls are every bit as indulgent as the classic. Topped with creamy vanilla-spiked icing, they’re perfect for brunch, holidays, or cozy weekend mornings.

Ingredients

Scale

DOUGH

  • 1 cup warm whole milk (about 110°F)
  • 2 1/2 teaspoons active dry yeast (1 packet)
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 4 to 4 1/2 cups King Arthur Gluten-Free 1:1 Flour
  • 1 teaspoon fine sea salt

FILLING

  • 3/4 cup light brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter, softened

CREAM CHEESE ICING

  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 – 2 tablespoons milk or cream (for consistency)

Instructions

  1. Activate the Yeast : In a large bowl or stand mixer, combine warm milk, yeast, and 1 tablespoon sugar. Let stand for 5 – 10 minutes until foamy.
  2. Make the Dough : Add remaining sugar, melted butter, eggs, and salt. Mix to combine. Gradually add gluten-free flour (1 cup at at time), mixing until a soft, slightly tacky dough forms. Knead for 6 – 8 minutes until smooth and elastic. Note that gluten-free dough will feel a bit different – slightly stickier but still supple).
  3. First Rise : Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.
  4. Fill and Shape : Mix brown sugar, cinnamon, and softened butter. Roll dough into a 16 x 12-inch rectangle on a lightly floured surface. Spread softened butter mixture evenly. Roll tightly from the long edge and cut into 8 – 9 rolls. You can also use a pizza cutter and slice the rectangle of dough into 8 – 9 strips and roll each cinnamon roll individually. Arrange in a greased 9 x 13 pan or (2) cake round cake pans.
  5. Second Rise : Cover and let rise again for 30 – 45 minutes at room temperature, or until puffy and nearly doubled.
  6. Bake : Preheat oven to 350°F. Bake 25 – 30 minutes, until lightly golden on top but still soft in the center.
  7. Make the Icing : Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Whip until fluffy, adding milk as needed for a silky consistency. I prefer to add powdered sugar in 1/4 – 1/3 cup increments to whip it without making a mess.
  8. Frost and Serve : Spread icing over warm rolls so it melts into the layers. Serve immediately and enjoy that warm, gooey perfection.

Equipment

Notes

  • For best results, use King Arthur Gluten-Free 1:1 Flour or Cup4Cup
  • To prep the night before, after shaping and placing rolls in your baking pan, cover tightly and refrigerate overnight (8 – 12 hours). In the morning, remove from the fridge and let the rolls sit at room temperature for about an hour before baking. This slow, chilled proofing deepens the flavor and gives you fresh-baked rolls with zero morning stress.
  • If baking same-day, simply follow the traditional rise schedule above in the directions.
  • For dairy-free, substitute vegan butter and non-dairy milk.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://fittoentertain.com/gluten-free-cinnamon-rolls-with-cream-cheese-icing/