Description
These gluten-free cinnamon rolls are fluffy and soft, with a sweet filling and icing. Make this gluten-free brunch recipe for the holidays! (Dairy-Free Option)
Ingredients
Dough
- 2 1/4 cups (270- 280 grams) gluten-free bread flour (see notes)
- 2 1/2 teaspoons instant yeast (see notes)
- 1 teaspoon kosher salt
- 4 Tablespoons (50 grams) sugar
- 1 cup warm non-dairy milk (preferably with fat)
- 4 Tablespoons butter, melted + extra to brush dough (non-dairy butter butter may be substituted)
- 1 large egg, room temperature
Filling
- 1/3 cup packed coconut sugar or brown sugar (see notes)
- 3-4 Tablespoons raw sugar or sugar substitute
- 1 Tablespoon cornstarch (helps prevent filling overflow during baking)
- 2 teaspoons cinnamon
- Pinch of sea salt
- 3 Tablespoons butter, softened (vegan butter or refined coconut oil softened maybe be substituted)
Glaze
- 1 1/2 cups powdered sugar or powdered sugar substitute
- 1 1/2 Tablespoons melted butter (vegan butter or refined coconut oil may be substituted)
- 1-2 Tablespoons milk or non dairy cream
Instructions
- In a large mixing bowl or the bowl of a stand mixer, whisk together the gluten-free bread flour, yeast, salt, and sugar.
- Add the warm milk, melted (and slightly cooled) butter, and the egg. Mix until combined, about 1 minute on medium speed.
- Cover the bowl with a cotton towel or plastic wrap and let the dough rest for 20 minutes. This rest time is crucial for bread flour to hydrate properly before kneading and rising.
- Using a dough hook or your hands on a well-floured surface, gently knead the dough for about 1 minute, just until it becomes firmer, smoother, and less sticky. Avoid overmixing.
- With floured hands, shape the dough into a ball and place it in a lightly oiled bowl. The texture should resemble playdough. Cover the bowl again and place it in a warm spot for 40 minutes. The dough will puff up noticeably, though it won’t double in size like traditional flour. NOTE- If using active versus instant yeast, the rise time might take 10 minutes longer.
- While the dough rises, combine the coconut sugar, raw sugar, cornstarch, cinnamon, sea salt, and softened butter in a small bowl. Mix until it forms a paste-like consistency. Set aside.
- Once the dough has risen, transfer it to a well-floured surface. Spread it into a large rectangle (approximately 10×12 inches) with a thickness of ⅓ to ½ inch. For easier rolling, place wax paper over the dough and use a rolling pin.
- Brush a small amount of melted butter over the surface of the dough, then spread the filling evenly, leaving a ½-inch border around the edges.
- Starting on the long side of the rectangle, carefully roll the dough into a tight log. If the dough feels dry, lightly wet your fingers; if it’s too sticky, use a little more flour. Pinch the seam to seal the roll, and trim the ends for even slices. Note: If the dough is too soft to slice, place it in the freezer for 10–20 minutes to firm up. Once firm, slice the log into 10–12 even pieces and arrange the slices in an oiled cake pan or baking dish.
- Cover the rolls and let them rise for 25–35 minutes, or until slightly puffy.
- Preheat the oven to 350°F while the rolls are rising. Bake on the center rack for 30–35 minutes, or until the rolls are golden brown and a toothpick inserted into the center comes out clean.
- While the rolls are baking, whisk together the glaze ingredients (powdered sugar, melted butter and 1 Tablespoon milk) in a small bowl until smooth. Add more milk a little at a time until desired consistency is reached.
- Once baked, let the rolls cool in the pan for 10 minutes. Then, spread the glaze evenly over the rolls before serving.
- Store in covered at room temperature for up to 2 days or the fridge for up to 5 days.
Notes
Substitutes– If you don’t have access to gluten-free bread flour, click HERE to view the recipe using gluten-free 1:1 flour. Note that you will need additional ingredients.
Ingredient Tips – If you are using active dry yeast, start by proofing it in warm milk with 2 teaspoons sugar. Let it sit for 5 minutes, or until the mixture becomes frothy and bubbly. Once ready, incorporate this mixture into the batter where the milk would normally be added. If you’re using active (dry) versus instant yeast, the rise time might take 10 minutes longer.
Most baker’s yeasts, like instant and active dry yeast, are gluten-free, but it’s always best to check the label to be sure.
Make Ahead Tips – The dough can be prepared in advance and stored in the refrigerator for up to one day. Alternatively, complete the first rise, roll out the dough, add the filling, and shape into a log. Cut and shape the rolls then Cover the rolls tightly with plastic wrap and refrigerate for up to 12 hours max. Before baking, allow the rolls to come to room temperature for 30–45 minutes.
Baking Tip – I usually rotate the pan halfway through baking for even heat flow.
- Prep Time: 2 hours
- Rest Time: 1 hour
- Cook Time: 30 minutes
- Category: desserts
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll with icing
- Calories: 296
- Sugar: 29.9 g
- Sodium: 379.5 mg
- Fat: 9.7 g
- Saturated Fat: 5.7 g
- Carbohydrates: 52.3 g
- Fiber: 2.1 g
- Protein: 2.8 g
- Cholesterol: 40.5 mg
