Description
These soft, pillowy Gluten Free Cinnamon Rolls are filled with sweet cinnamon and topped with a dreamy vanilla glaze, making for a perfect special family breakfast or an easy weekend treat that delights everyone.
Ingredients
- 3 cups (360g) gluten-free all-purpose flour blend (with xanthan gum)
- 2.25 teaspoons (7g) active dry yeast
- 1 cup (240ml) warm milk (dairy or unsweetened almond milk for a dairy-free option)
- 0.5 cup (100g) granulated sugar
- 0.25 cup (57g) melted butter (or quality vegan butter)
- 2 large eggs
- 0.5 teaspoon salt
- 0.75 cup (150g) brown sugar
- 1 tablespoon ground cinnamon
- 1.5 cups (180g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons (30-45ml) milk (dairy or plant-based)
- 2 tablespoons softened butter
Instructions
- Activate Yeast: In a small bowl, combine 1 cup warm milk (105-115 degrees F) and 1 teaspoon granulated sugar, then sprinkle 2.25 teaspoons active dry yeast over top. Let it bloom until foamy, about 5-10 minutes.
- Combine Dry Ingredients: In a stand mixer bowl, whisk together 3 cups gluten-free all-purpose flour blend, the remaining granulated sugar, and 0.5 teaspoon salt.
- Form Dough: Add the activated yeast mixture, 0.25 cup melted butter, and 2 large eggs to the dry ingredients. Mix on low speed using a dough hook until a soft, slightly tacky dough forms, about 3-5 minutes.
- First Rise: Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot until visibly doubled in size, typically 60-90 minutes.
- Roll Out Dough: On a lightly gluten-free floured surface, gently roll the risen dough into an approximate 12×18 inch (30x45cm) rectangle, about 0.25 inch (0.6cm) thick.
- Add Filling: Evenly spread 2 tablespoons softened butter over the dough, reaching almost to the edges. Then sprinkle a mixture of 0.75 cup brown sugar and 1 tablespoon ground cinnamon over the butter, pressing it lightly to adhere.
- Roll and Slice: Tightly roll the dough from one long side to the other, forming a log. Use unflavored dental floss to cut the log into 12 equal rolls.
- Second Rise: Arrange the sliced rolls in a greased 9×13 inch (23x33cm) baking dish, leaving a little space between each. Cover and let them rise again in a warm place until noticeably puffy, about 30-45 minutes.
- Bake: Preheat your oven to 375 degrees F (190 degrees C). Bake the rolls for 20-25 minutes, watching for the tops to turn golden brown and the edges to appear set. (If browning too quickly, tent lightly with foil.)
- Prepare Glaze: While the rolls cool slightly in the pan, whisk together 1.5 cups powdered sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons milk until smooth and pourable.
- Glaze and Serve: Drizzle the homemade vanilla glaze generously over the warm Gluten Free Cinnamon Rolls. Serve immediately while they are still soft and fragrant.
Notes
Use a microwave to gently warm milk for yeast activation for a quick start. Prepare the cinnamon sugar filling while the dough has its first rise to save time. For clean slices, use unflavored dental floss instead of a knife. Add fresh orange zest to the dough for a bright citrus note or consider cream cheese frosting for an extra decadent touch. To achieve a healthier treat, reduce sugar slightly in the filling and glaze. Store leftover rolls in an airtight container at room temperature for up to 2-3 days.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380 calories
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg
Keywords: gluten-free, cinnamon rolls, vanilla glaze, sweet treat, breakfast, baking, easy, family-friendly, dairy-free option