The cinnamon roll is the ultimate comfort food, so of course we wanted to recreate this all-time classic in a gluten-free, celiac-friendly version for you. These are just as delicious, with an amazing crumb that honestly you'd be hard-pressed to know the difference between this one and the wheat version.
We tried several versions and tweaks of the recipe and we finally cracked it, and we can't wait for you to try them!!
Gluten Free Cinnamon Rolls
The best flaky, soft and cinnamon-sugar yummy-ness-you have GOT to try these gluten-free gems that the whole family will love!
1/4 cup butter or vegan butter
1 cup milk (whole milk, 2% milk, or unsweetened almond milk)
1/3 cup + 1 Tablespoon sugar, divided
1 large egg, whisked
2-3/4 cups + 2T Gluten Free All Purpose Flour
2-1/4 teaspoons Gluten Free Active Dry Yeast
1/4 teaspoons salt
2 teaspoons Gluten Free Baking Powder
1/3 cup very soft butter or vegan butter
2 Tablespoons cinnamon
1/2 cup sugar
1-1/2 Tablespoons hot water
1 cup powdered sugar
2 Tablespoons butter or vegan butter
1/2 teaspoon Gluten-Free Vanilla Extract
Activating the yeast
First we want to activate the yeast. To do so, melt the butter in the microwave in a glass jug or bowl. Add milk and 1 Tablespoon sugar then microwave for an additional 45-50 seconds, stir and take temperature- looking for 110 degrees to successfully activate. Sprinkle in yeast, stir and set aside until foam appears (5-8 mins). Add whisked egg and remaining 1/3 cup sugar, stir gently to mix.
Making the dough
In another bowl add Gluten Free All Purpose Flour, Gluten Free Baking Powder, and salt then stir with a fork to combine. Add to wet ingredients gradually, mixing until flour is just incorporated. Dough should be very soft but not really sticky. Cover with a tea towel then set somewhere warm to prove (approx. 1 hour) or until it doubles in size.
Grease a 9" pie plate and set aside.
Now, it's time to make the cinnamon filling -combine sugar and cinnamon from the filling recipe above and set aside.
Once the dough has doubled in size scrape the dough onto a large sheet of greased parchment paper. With lightly oiled hands, spread dough into a 1/4" thick rectangle, (approx. 10"x14"). ***It's SO important not to let the dough get too thin because they will fall apart when you roll the dough!***
Spread softened butter over the dough using your fingers (be gentle!), leaving a 1" border free of butter on the bottom. Sprinkle the cinnamon-sugar on top avoiding the clear strip of dough. Using the parchment paper, gently roll the dough from the top down towards you. Continue to roll the dough into a log using the parchment paper instead of your hands until you reach the bottom. Lightly pinch the seams of the dough together then slice the log into quarters using a sharp knife in one slicing motion vs sawing at the dough. Wipe off knife in between cuts as necessary and/or dip knife in your blend to prevent sticking. Slice each quarter into thirds for 12 slices total then arrange the slices in the prepared pie plate. Since the dough will be very soft, it helps to use the knife to re-slice and scrape each roll off the parchment paper and into the pan.
We want to prove the dough a little more, so place a cloth on top of the filled pie plate and put them somewhere warm to rise until puffy (approx. 30-40 minutes). During the last 10 minutes of rising time, preheat oven to 350 degrees. Brush rolls with a little milk for a golden bake. Bake rolls for 16-20 minutes, or until golden brown on top, rotating the pan 180 degrees halfway through.
Allow the rolls to cool for at least 20 minutes before you ice them. Using a spoon or spatula spread the icing over the rolls. They are best the day they're made but leftovers can be stored in the refrigerator and microwaved for 20-25 seconds uncovered to warm back up. Enjoy!
You can make the rolls a day ahead of time. Just prepare through step 6 then cover pie pan tightly with plastic wrap and refrigerate. The following day, remove the wrap and place rolls somewhere warm to rise - usually takes 1-1/2 hours though. Bake and frost according to recipe instructions.