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This is a vertical image looking at a cinnamon roll from the side with shite vanilla frosting on it. A fork is coming in from the top of the image and piercing the center of the roll. The cinnamon roll sits on a small white plate on a white marble counter with a white casserole dish blurred in the background. Recipe
GF Gluten-Free VG Vegetarian

Gloriously Gooey Gluten Free Cinnamon Rolls

Gluten Free Cinnamon Rolls are pillowy soft and gloriously gooey! They’re gluten free and are easy to whip together for any occasion!

Recipe by:
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Prep: 45 minCook: 20 minTotal: 1 hour 5 min
Servings: 9 rolls 1x

Ingredients

For the rolls:

  • 1/2 cup granulated sugar
  • 1 cup warm whole milk
  • 1 (1/4 oz) package rapid-rise dry yeast (about 2 1/4 teaspoons)
  • 2 eggs, room temperature and whisked
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 3 1/4 cups all-purpose gluten free flour (Caputo Fioreglut Gluten Free Flour is the best in my opinion!) plus a couple extra tablespoons for dusting
  • 2 teaspoons baking powder
  • 1/2 tsp. salt
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 cup heavy cream

For the filling:

  • 1/2 cup softened unsalted butter
  • 1 1/3 cup brown sugar (or coconut sugar)
  • 2 tablespoons ground cinnamon

For Vanilla Glaze (option 1):

  • 2/3 cup confectioners sugar
  • About 2 tablespoons whole milk

For Cream Cheese Frosting (option 2):

Instructions

  1. Add the warmed milk and sugar to the bowl of a standing mixer. Sprinkle the yeast on top and allow to sit for 2 – 5 minutes until it blooms with small bubbles and a yeasty smell.
    This is an overhead horizontal image of a silver mixing bowl with milk and yeast in it. The bowl sits on a white marble counter.
  2. Next, add the room temperature eggs, apple cider vinegar, and vanilla extract. 
    This is an overhead horizontal image of a silver mixing bowl with wet ingredients in it. The bowl sits on a white marble counter.
  3. Give it a quick mix before adding in the flour, baking powder, salt and melted butter. Use the mixer’s dough hook attachment to incorporate the ingredients together for about 2 minutes.
    This is an overhead horizontal image of a silver mixing bowl with dry ingredients on top of wet ingredients . The bowl sits on a white marble counter.
  4. Scrape down the sides of the bowl with a rubber spatula and turn the mixer back on, allowing it to knead the dough for about 3 minutes.
    This is an overhead horizontal image of a silver mixing bowl with sticky dough in it. The bowl sits on a white marble counter.
  5. Spray a large bowl with your favorite cooking spray and transfer the dough to it. Gluten free dough is a bit stickier than traditional dough, so don’t be alarmed if it attaches itself for dear life to your fingers. It will end up delicious!
    This is an overhead horizontal image of a glass bowl filled with a ball of dough. The bowl sits on a white marble counter.
  6. Dampen your hands to coat the top of the dough with a bit of water and cover the entire bowl with plastic wrap. Set aside and allow the dough to rise for 20 minutes.
    This is an overhead horizontal image of a glass bowl filled with a ball of dough. The bowl sits on a white marble counter. The bowl is covered in plastic wrap.
  7. While the dough is rising, prep the filling. Add your softened butter to a small bowl. It helps to spread it later if the butter is already whipped a bit so use a small whisk or fork to mix it. In a separate bowl, combine the brown sugar and cinnamon. Set aside.
    This is an overhead horizontal image of two small white bowls on a white marble surface. The bowl to the left has softened butter in it. The bowl to the right has cinnamon sugar in it.
  8. Place a large piece of parchment paper onto a cutting board and spray it with cooking spray. Transfer the dough to the center of the parchment.
  9. Sprinkle the dough with some more flour and dust the rolling pin with flour. Roll the dough out onto a piece of parchment paper into a rectangle. You want it to be on the thinner side, I shoot for making a 19″ x 15″ rectangle. 
    This is an overhead horizontal image of dough dusted with flour and rolled out in a horizontal rectangle. The dough lies on a white piece of parchment paper on a white marble counter.
  10. Spread the butter onto the dough in an even layer.

    This is an overhead horizontal image of dough rolled out in a horizontal rectangle. The dough lies on a white piece of parchment paper on a white marble counter. The dough has softened butter spread across it.

  11. Then, sprinkle on the cinnamon and coconut sugar and spread it out evenly with your hands.
    This is an overhead horizontal image of dough rolled out in a horizontal rectangle. The dough lies on a white piece of parchment paper on a white marble counter. The dough has cinnamon sugar sprinkled across it.
  12. Starting at one of the long ends, roll the dough into a log as tightly as you can. Slice the log into 12 pieces and arrange them in the dish. 
    This is an overhead horizontal image of a raw cinnamon roll log on white parchment paper. A few cinnamon buns have been cut from the log and are lying on their side with the cinnamon swirl facing up.
  13. Grease a 9×13 inch casserole dish or pan with butter or your favorite cooking spray. It’s ok if there is about an inch between the rolls, they will expand as they proof and bake. 
    This is an overhead horizontal image of a rectangle pan with 12 cinnamon buns sitting in the pan, 1 - 2 inches apart, with their cinnamon swirl facing up. The pan sits on a white marble surface.
  14. Pour the heavy cream on top and place the pan into the oven while it preheats to 375F. The time they spend in the oven as it comes to temperature will serve as the second proof.
    This is an overhead horizontal image of a rectangle pan with 12 raw cinnamon buns sitting in the pan, 1 - 2 inches apart, with their cinnamon swirl facing up. The pan sits on a white marble surface. A hand is coming from the bottom right corner holding a small glass bowl of heavy cream. The cream is slowly pouring into the bottom of the pan around and on top of the cinnamon rolls.
  15. Once the oven is preheated, bake for 15 minutes. 
  16. While the cinnamon rolls are still hot and bubbly use a silicone or pastry brush to brush the tops of the rolls with any cinnamon butter that has fallen in between the rolls.
    This is an overhead horizontal image of a rectangle pan with 12 baked cinnamon buns sitting in the pan, with their cinnamon swirl facing up. The pan sits on a white marble surface. A blue silicon pastry brush is coming from the bottom right corner holding and brushing the tops of the cinnamon rolls.
  17. Let the rolls cool for 5 or so minutes before mixing together the glaze ingredients and pouring it over the cinnamon rolls and enjoying!
    This is an overhead horizontal image of a silver rectangle pan on a white marble surface. The pan is at an angle in the center of the image with a small white bowl of vanilla frosting to the right of the image. Two cinnamon rolls are missing from the pan. A hand is coming from the bottom of the image holding a spoon and spreading the vanilla frosting across the tops of the cinnamon rolls.

Tips

Food photography by Dalya Rubin.

© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/gluten-free-cinnamon-rolls/