Gluten Free Cinnamon Rolls

Imagine biting into a warm, gooey cinnamon roll, the sweet spice filling your senses as the soft dough melts in your mouth. Now, imagine all that deliciousness without the gluten! These are truly the best gluten-free cinnamon rolls you’ll ever bake. Perfect for a cozy weekend brunch, a holiday treat, or just because you deserve something special, these rolls are surprisingly easy to make and guaranteed to impress. This recipe elevates classic comfort food into a gluten-free masterpiece. As the holiday season approaches, or even just a chilly autumn morning, nothing beats the aroma of cinnamon wafting through your kitchen.

I’ve spent years perfecting this recipe, testing countless gluten-free flour blends and tweaking the ratios to achieve the perfect balance of flavor and texture. My goal was simple: create a gluten-free cinnamon roll that’s indistinguishable from its gluten-filled counterpart. No more dry, crumbly disappointment! After countless batches, I’m confident this recipe delivers that truly exceptional experience. The key is understanding gluten-free baking and using the right ingredients. So, grab your apron, and let’s get baking these amazing best gluten-free cinnamon rolls!

Ingredients

Creating truly exceptional gluten-free cinnamon rolls starts with the right ingredients. Gluten provides structure and elasticity in traditional dough. Since we’re leaving it out, we need to find ways to mimic these properties to achieve a soft, tender result. Each ingredient plays a crucial role in achieving the perfect texture and flavor.

• Gluten-Free All-Purpose Flour Blend: Use a high-quality blend that contains xanthan gum. Xanthan gum acts as a binder, providing structure and preventing the rolls from becoming crumbly. I recommend using a blend that’s specifically designed for baking.
• Tapioca Starch: Adds chewiness and helps create a lighter texture.
• Granulated Sugar: Sweetens the dough and feeds the yeast.
• Instant Yeast: Provides the leavening power, making the rolls rise. It’s essential to use instant yeast, also called rapid-rise yeast, as it doesn’t require proofing before adding to the dough.
• Salt: Enhances the flavors and controls the yeast activity.
• Milk (Dairy or Non-Dairy): Adds moisture and richness to the dough. I’ve tested this recipe with both dairy milk and almond milk, and both work well. Make sure it’s lukewarm to activate the yeast.
• Eggs: Provide structure, richness, and moisture.
• Melted Butter: Adds flavor and tenderness to the dough. Use unsalted butter for the best flavor control.
• Vanilla Extract: Enhances the overall flavor profile.
• Brown Sugar: For the filling, providing a caramel-like sweetness.
• Ground Cinnamon: The star of the show! Use high-quality cinnamon for the best flavor.
• Cream Cheese: For the frosting, adds tanginess and richness.
• Powdered Sugar: Sweetens the frosting to the perfect level.

Ingredient Science Tip: Different gluten-free flour blends behave differently. If your dough is too wet, add a tablespoon of tapioca starch at a time until it reaches the right consistency. If it’s too dry, add a tablespoon of milk.

Substitution Options:

• For a dairy-free version, substitute the milk with your favorite non-dairy milk (almond, soy, or oat milk work well). Use a dairy-free butter alternative and dairy-free cream cheese.
• If you don’t have tapioca starch, you can substitute it with cornstarch or arrowroot powder.
• For a richer flavor, try using dark brown sugar instead of light brown sugar.

Expert Tips

Through countless batches and meticulous testing, I’ve gathered some crucial tips to guarantee cinnamon roll success. These notes will make all the difference!

• Don’t overmix the dough: Overmixing can result in tough rolls. Mix until just combined.
• Use a stand mixer (if possible): A stand mixer makes the process much easier, but you can also knead the dough by hand on a lightly floured surface.
• Let the dough rise in a warm place: A warm environment helps the yeast activate and the dough rise properly. I like to place my dough in a preheated (then turned off) oven.
• Don’t overbake the rolls: Overbaking will result in dry rolls. Bake until golden brown and the center is set.
• Use a sharp knife or dental floss to slice the rolls: This will prevent them from getting squished.
• For extra flavor, brush the rolls with melted butter before baking.
• If the frosting is too thick, add a tablespoon of milk or cream at a time until it reaches the desired consistency.

FAQ

Can I make these cinnamon rolls ahead of time?

Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling and baking. You can also bake the rolls ahead of time and freeze them. Frost just before serving.

Can I use a different type of gluten-free flour?

While this recipe is specifically formulated for a gluten-free all-purpose blend with xanthan gum, you could experiment with other blends. However, results may vary. Be sure to watch the dough consistency and adjust liquid accordingly.

How do I know when the cinnamon rolls are done baking?

The cinnamon rolls are done when they are golden brown and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs. The internal temperature should reach about 200°F (93°C).

Why are my cinnamon rolls dry?

Dry cinnamon rolls can be caused by overbaking or using too much flour. Make sure to measure your flour accurately and bake the rolls until they are just golden brown. Adding a pan of hot water to the bottom rack of your oven while baking can help add moisture.

Can I freeze the baked cinnamon rolls?

Yes, you can freeze the baked cinnamon rolls. Let them cool completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and warm them up before serving.

Can I make this recipe vegan?

Yes! Substitute the milk with a plant-based alternative like almond or oat milk. Use a vegan butter substitute for the butter and a vegan cream cheese alternative for the frosting. You can also use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg replacement.

These are truly the best gluten-free cinnamon rolls you’ll ever make! Soft, gooey, and packed with cinnamon spice, these rolls are perfect for any occasion. Whether you’re gluten-free or just looking for a delicious treat, this recipe will not disappoint. With their incredible flavor and texture, these best gluten-free cinnamon rolls are set to become a new family favorite. Don’t forget to leave a comment and rating below if you try the recipe, and share your photos on social media using #glutenfreecinnamonrolls! Happy baking!

Print