Gluten Free Cinnamon Rolls
This gluten free cinnamon rolls recipe is a game-changer! Soft, fluffy, and loaded with warm cinnamon-sugar goodness, these rolls are topped with a luscious vanilla bean cream cheese icing.
Ingredients
Gluten Free Cinnamon Rolls
- 1 16 oz bag Bob’s Red Mill Gluten Free Bread Mix
- 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 works too)
- 1 tsp apple cider vinegar
- 1 large egg + 1 egg white or flaxseed substitute for vegan
- Cornstarch for dusting
Cinnamon Sugar Filling
- 6 tbsp unsalted butter very soft (vegan butter works too)
- 1/2 cup 100g light brown sugar, packed
- 2 tbsp ground cinnamon
Vanilla Bean Cream Cheese Icing
- 1/4 cup 55g unsalted butter, room temp (or vegan butter)
- 4 oz cream cheese room temp (or vegan cream cheese)
- 1 1/2 cups 170g powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
Instructions
Prepare the Dough
- In a stand mixer with a dough hook, combine the bread mix (discard the yeast packet from the mix), sugar, instant yeast, baking powder, baking soda, and salt. Mix for 1 minute to blend.
- Warm the water, butter, and vinegar in a heat-safe measuring cup until warm to the touch (not hot). Slowly pour the mixture into the dry ingredients while the mixer runs at medium speed. Use a spatula to scrape down the sides.
- Add the egg and egg white, then mix on medium-high speed for 5 minutes until the dough is smooth and stretchy. Let the dough rest for 10 minutes.
Roll Out the Dough
- Dust a work surface with cornstarch. Scoop the dough onto the surface, dust the top with more cornstarch, and roll or press it into a 13x19-inch rectangle.
Spread the Filling
- Ensure the butter is very soft to avoid tearing the dough. Spread it evenly across the rectangle, then sprinkle with brown sugar and cinnamon. Pat it gently to adhere.
Roll and Cut
- Roll the dough tightly into a log. Use flavorless floss to trim the ends, then cut the log into 7 rolls.
Arrange and Rise
- Place rolls in a parchment-lined 10-inch cast iron skillet with space between rolls. Preheat your oven to the lowest setting, then turn it off. Let the rolls rise in the warm oven for 45-60 minutes until doubled in size.
Bake
- Remove the rolls, preheat the oven to 350°F, and bake for 25-30 minutes until golden brown. The rolls should spring back when gently pressed.
Make the Icing
- While the rolls cool slightly, mix the butter, cream cheese, powdered sugar, and vanilla until smooth. Spread the icing over warm rolls and enjoy!
Notes
Simply Nourished Life’s Baking Tips
For yeast-free cinnamon rolls, consider a baking powder-based dough—perfect for quicker prep and those avoiding yeast.
If you’re new to gluten free baking, don’t skip the cornstarch—it makes handling the dough so much easier.
Use a gentle hand when rolling the dough to avoid tears. If it sticks, the cornstarch and plastic wrap will save the day!
Variations, Leftovers & Storage
Swap light brown sugar for coconut sugar in the filling for a refined sugar-free option.
Store leftovers in an airtight container at room temp for up to 2 days or in the fridge for 4-5 days. Reheat in the microwave for 15-20 seconds before serving.
Freeze unbaked rolls after rising—just thaw, bake, and ice when ready.
Nutrition Facts
Each roll (with icing):
Calories: 360
Protein: 5g
Fat: 15g
Carbs: 52g
Fiber: 2g