Gluten-Free Fluffy Cinnamon Rolls
Soft, pillowy, bakery-style gluten-free cinnamon rolls swirled with rich cinnamon-sugar and topped with a luscious cream cheese icing.
Ingredients
- •2.5 cup gluten-free 1-to-1 baking flour blend (containing xanthan gum)
- •2.25 teaspoon active dry yeast
- •0.25 cup granulated sugar, divided
- •0.75 cup whole milk, warmed to 105-110°F
- •1 large egg, room temperature
- •0.25 cup unsalted butter, melted and slightly cooled
- •1 teaspoon baking powder
- •1 teaspoon apple cider vinegar
- •0.5 teaspoon fine sea salt
- •0.33 cup unsalted butter, softened to room temperature (for filling)
- •0.5 cup dark brown sugar, packed
- •1.5 tablespoon ground cinnamon
- •0.25 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.
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.
In a stand mixer fitted with the paddle attachment, combine the gluten-free flour, remaining granulated sugar, baking powder, and fine sea salt.
- 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.
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.
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.
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.
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.
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.
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.
While the rolls bake, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth and fluffy.
- 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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux