Gluten-Free Fluffy Cinnamon Rolls

• •2.5 cup gluten-free 1-to-1 baking flour blend (containing xanthan gum)
• •2.3 teaspoon active dry yeast
• •0.3 cup granulated sugar, divided
• •0.8 cup whole milk, warmed to 105-110°F
• •1 large egg, room temperature
• •0.3 cup unsalted butter, melted and slightly cooled
• •1 teaspoon baking powder
• •1 teaspoon apple cider vinegar
• •0.5 teaspoon fine sea salt
• •0.3 cup unsalted butter, softened to room temperature (for filling)
• •0.5 cup dark brown sugar, packed
• •1.5 tablespoon ground cinnamon
• •0.3 cup heavy cream, warmed (for pouring over rolls)
• •4 oz cream cheese, softened
• •2 tablespoon unsalted butter, softened (for icing)
• •1 cup powdered sugar
• •1 teaspoon pure vanilla extract
• •1 tablespoon whole milk (for icing)

Instructions

1. 1

   In a small bowl, whisk the warm milk, active dry yeast, and 1 teaspoon of the granulated sugar. Let sit for 5 to 8 minutes until frothy and bubbly.

2. 2

   In a stand mixer fitted with the paddle attachment, combine the gluten-free flour, remaining granulated sugar, baking powder, and fine sea salt.

3. 3

   Pour the yeast mixture, melted butter, egg, and apple cider vinegar into the dry ingredients. Mix on medium-low speed for 3 to 4 minutes until a smooth, slightly sticky dough forms.

4. 4

   Transfer the dough onto a large sheet of parchment paper lightly dusted with gluten-free flour. Pat and roll the dough into a 10x14-inch rectangle, about 1/4-inch thick.

5. 5

   Spread the softened butter evenly over the surface of the dough, leaving a 1/2-inch border along the edges. In a small bowl, mix the brown sugar and cinnamon, then sprinkle evenly over the butter, gently pressing it into the dough.

6. 6

   Using the parchment paper to assist, tightly roll the dough up lengthwise into a log. Use unflavored dental floss or a very sharp serrated knife to slice the log into 4 large, thick rolls.

7. 7

   Arrange the rolls into a greased 8-inch square baking dish or round pie pan. Cover loosely with a damp towel or plastic wrap and allow to rise in a warm, draft-free place for 45 to 60 minutes, until puffed.

8. 8

   Preheat your oven to 350°F (175°C). Just before baking, gently pour the warm heavy cream over and between the risen cinnamon rolls.

9. 9

   Bake for 22 to 25 minutes until lightly golden on top and bubbling around the edges. If browning too quickly, tent loosely with aluminum foil for the last 5 minutes.

10. 10

    While the rolls bake, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth and fluffy.

11. 11

    Allow the cinnamon rolls to cool for 5 to 10 minutes, then spread the cream cheese icing generously over the warm rolls before serving.

Chef's Tips

• 💡Gluten-free dough lacks elasticity, so using parchment paper to roll the log makes handling simple and prevents tearing.
• 💡Pouring warm heavy cream over the proofed rolls right before baking is the secret to an ultra-soft, bakery-style texture that keeps gluten-free dough moist.
• 💡Ensure your milk is between 105°F and 110°F; anything hotter can kill the yeast and prevent your rolls from rising properly.