Gluten Free Cinnamon Rolls
Delightfully soft and gooey gluten-free cinnamon rolls, topped with a creamy icing, perfect for any occasion.
Ingredients
Dough Ingredients
- 1 16oz bag Bob’s Red Mill Gluten Free Bread Mix See notes for details.
- 1/2 cup granulated sugar
- 4 1/2 tsp instant yeast (or two packets)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/4 cups water
- 1/2 cup unsalted butter, sliced into tablespoons (vegan butter can be subbed)
- 1 tsp apple cider vinegar
- Cornstarch for dusting
Filling Ingredients
- 6 tbsp unsalted butter, very soft (vegan butter can be subbed)
- 1/2 cup light brown sugar, packed
- 2 tbsp ground cinnamon
Icing Ingredients
- 1/4 cup unsalted butter, room temp (vegan butter can be subbed)
- 4 oz cream cheese, room temp (vegan cream cheese can be subbed)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla bean paste (or vanilla extract)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a baking dish with cornstarch.
- In a large bowl, mix the gluten-free bread mix, granulated sugar, yeast, baking powder, baking soda, and salt.
- In another bowl, combine water, sliced butter, apple cider vinegar, egg, and egg white. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until smooth.
- Let the dough rise for about 30 minutes.
- Roll out the dough on a surface dusted with cornstarch into a rectangle.
- Spread the soft butter over the dough, then sprinkle with brown sugar and cinnamon.
- Roll the dough up tightly and cut into pieces.
- Place the rolls in the prepared baking dish and let rise for another 30 minutes.
Cooking
- Bake for 20-25 minutes or until golden brown.
- For the icing, mix the room-temperature butter, cream cheese, powdered sugar, and vanilla until smooth.
- Drizzle the icing over warm cinnamon rolls and enjoy!
Notes
Serve these warm cinnamon rolls fresh out of the oven. They are perfect for breakfast or as a delicious dessert. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for about a week.