Gluten-Free Cinnamon Rolls
These gluten-free cinnamon rolls are soft, fluffy, and filled with a buttery cinnamon swirl, topped with vanilla icing that makes them irresistible.
Ingredients
Dough Ingredients
- 3 cups gluten-free all-purpose flour Use a cup-for-cup type
- 1 packet instant yeast Make sure it is fresh
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup milk Warm, can use plant-based milk
- 2 large eggs
- 1/4 cup butter Melted
- 1/2 teaspoon salt
Cinnamon Filling
- 2 tablespoons butter Melted, for spreading
- 1/4 cup brown sugar
- 2 tablespoons ground cinnamon
Icing
- 1 cup powdered sugar
- 2 tablespoons milk Adjust for desired consistency
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, mix together the gluten-free flour, granulated sugar, brown sugar, instant yeast, and salt.
- Pour in the warm milk and let it get bubbly, then add in the eggs and melted butter.
- Beat the dough until it becomes smooth; it should look like thick cake batter.
- Scrape the dough onto parchment paper and sprinkle with cinnamon, brown sugar, and extra melted butter.
Rolling and Rising
- Roll the dough up like a log and slice into rolls using a sharp knife or dental floss.
- Place the rolls in a greased pan, cover, and let rise in a warm spot until doubled in size.
Baking
- Preheat the oven to 350°F (175°C). Bake the rolls until the tops are just golden, about 20 minutes.
- Remove from oven and slather with icing while they're still warm.
Icing
- Mix together the powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with additional milk if necessary.
Notes
You can prepare the rolls up to the second rise and refrigerate overnight. Heat leftovers in the microwave for 20 seconds.