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Soft and Gooey Gluten-Free Cinnamon Rolls

A close-up of a soft, freshly baked gluten-free cinnamon roll covered in thick white icing, with a piece pulled away.
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Follow this straightforward recipe to make the best gluten free cinnamon rolls that are soft, fluffy, and chewy, avoiding the dryness often found in gluten-free baked goods.

Ingredients

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

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, and salt.
  3. Combine Wet Ingredients: In a separate bowl, cream together the 1/2 cup softened butter and 1/4 cup granulated sugar until light. Beat in the eggs one at a time, then mix in the vanilla extract. Add the yeast mixture.
  4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer or by hand until a soft, sticky dough forms. Gluten-free dough will not look like traditional wheat dough; it will be more like a thick batter.
  5. First Rise: Cover the bowl with plastic wrap and place it in a warm spot for 60 to 90 minutes, or until the dough has visibly increased in size.
  6. Prepare Filling: While the dough rises, mix the 1/2 cup softened butter, brown sugar, and cinnamon until smooth. Set aside.
  7. Shape the Rolls: Lightly grease a 9×13 inch baking pan. Turn the dough out onto a surface lightly dusted with gluten-free flour. Gently press or roll the dough into a rectangle approximately 12×18 inches.
  8. Spread Filling: Spread the cinnamon-sugar filling evenly over the dough surface. Roll the dough tightly along the long edge to form a log.
  9. Slice and Place: Cut the log into 12 equal pieces. Place the rolls cut-side up in the prepared baking pan, leaving a small space between them.
  10. Second Rise: Cover the pan loosely and let the rolls rise in a warm place for 30 to 45 minutes. They will puff up slightly.
  11. Bake: Preheat your oven to 375°F. Bake for 25 to 30 minutes, or until the tops are golden brown.
  12. Make Frosting: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually beat in the sifted powdered sugar, vanilla, and 1 tablespoon of milk until creamy. Add the second tablespoon of milk if needed for a thinner consistency.
  13. Frost and Serve: Spread the cream cheese frosting generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • Use a high-quality gluten-free all-purpose flour blend that contains xanthan gum for the best structure. Do not substitute with single flours.
  • For the softest rolls, ensure your milk is warm enough to activate the yeast but not hot enough to kill it (105-115°F).
  • If your dough is too sticky to handle, lightly flour your hands and work surface, but avoid adding too much extra flour, which will result in dry rolls.
  • You can make the dough ahead, cover it, and refrigerate it for up to 12 hours after the first rise. Allow it to warm up slightly before shaping.

Nutrition

Find it online: https://dishicious.com/gluten-free-cinnamon-rolls-recipe-soft-gooey/