Description

These Soft Gluten-Free Cinnamon Rolls are fluffy, tender, and packed with rich cinnamon filling. Made with King Arthur Gluten-Free Bread Flour and a combination of warm milk and water for perfect yeast activation, these cinnamon rolls are a dream come true for those avoiding gluten. Topped with a creamy vanilla-scented cream cheese frosting or an optional glaze, they make an ideal sweet treat for breakfast, brunch, or any special occasion.

Ingredients

Scale

Dough

5 2/3 cups King Arthur Gluten-Free Bread Flour (NO Substitutions)
1/3 cup granulated sugar (40 grams)
2 1/4 teaspoons instant yeast (1/4 oz)
2 teaspoons kosher salt
1 teaspoon baking powder
1 1/4 cup warm whole milk
1 cup warm water
2 eggs (room temperature)
6 Tablespoons salted butter (melted)

Filling

1/2 cup butter, VERY soft (113 grams/1 stick)
1 cup brown sugar (200 grams)
1 1/2 Tablespoons ground cinnamon
Optional: 1/2 teaspoon vanilla bean powder
Pinch salt (less than 1/8 teaspoon)

Glaze (Optional)

3 cups powdered sugar (360 grams)
1/3 cup heavy cream (or more, as needed)
2 teaspoons vanilla extract
Tiny pinch salt (less than 1/8 teaspoon)

Cream Cheese Frosting

8 ounces full-fat cream cheese (like Philadelphia), softened (226 grams)
4 Tablespoons butter, softened (56 grams)
2 cups powdered sugar (240 grams)
1 1/2 teaspoons vanilla extract
Pinch salt (less than 1/8 teaspoon)

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Instructions

Prepare the Dough: In a large bowl, combine the gluten-free bread flour, granulated sugar, instant yeast, kosher salt, and baking powder. In a separate bowl, whisk together the warm whole milk, warm water, eggs, and melted salted butter. Gradually add the wet ingredients to the dry ingredients and mix until well combined into a sticky dough.
First Rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place for about 60 minutes or until it has almost doubled in size.
Make the Filling: In a small bowl, mix the very soft butter, brown sugar, ground cinnamon, optional vanilla bean powder, and a pinch of salt until well combined and spreadable.
Roll Out Dough: Lightly flour a surface with gluten-free flour and roll the dough into a large rectangle approximately 12x18 inches.
Spread the Filling: Evenly spread the cinnamon sugar butter mixture over the rolled-out dough, leaving a small border around the edges.
Form the Rolls: Starting from the longer edge, tightly roll the dough into a log. Use a sharp knife or dental floss to cut the log into 12 equal pieces.
Second Rise: Place the rolls evenly spaced in a greased 9x13 inch baking dish. Cover and let them rise for an additional 30 minutes until puffy.
Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 35 minutes or until golden brown and cooked through.
Prepare the Frosting: While baking, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt until creamy.
Glaze Option: For a glaze instead of frosting, whisk powdered sugar, heavy cream, vanilla extract, and a pinch of salt until smooth and drizzle over warm rolls after baking.
Cool and Frost: Allow rolls to cool for 10 minutes after baking before spreading with cream cheese frosting or drizzling with glaze.

Notes

Use King Arthur Gluten-Free Bread Flour as no substitutions yield reliably soft and elastic dough.
Make sure the milk and water are warm but not hot to activate the yeast properly.
You can make the dough the night before and refrigerate it for a slow rise, then shape and bake the next day.
Store leftover cinnamon rolls airtight at room temperature for up to 2 days or freeze for longer storage.
If you prefer a dairy-free version, substitute milk and butter with plant-based alternatives and use a compatible cream cheese substitute.
For extra flavor, add a teaspoon of vanilla bean powder to the filling or frosting.
Ensure eggs are room temperature to help the dough rise well and maintain softness.

Nutrition

Serving Size: 1 roll
Calories: 350 kcal
Sugar: 25 g
Sodium: 250 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 60 mg