Description

These soft gluten-free cinnamon rolls are fluffy and tender with a rich cinnamon filling and a creamy frosting or glaze. Perfect for special occasions, these rolls use King Arthur Gluten-Free Bread Flour and a combination of warm milk and water to achieve the perfect texture. The recipe includes detailed instructions to help you create bakery-quality gluten-free cinnamon rolls at home.

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)

Cinnamon 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:

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, 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 mixing bowl, combine the gluten-free bread flour, granulated sugar, instant yeast, kosher salt, and baking powder. In a separate bowl, whisk together warm whole milk, warm water, eggs, and melted salted butter. Gradually add the wet ingredients to the dry ingredients and mix until a smooth dough forms. The dough should be slightly sticky but manageable.
First Rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place until it doubles in size, approximately 1 hour.
Prepare the Filling: In a bowl, mix the very soft butter, brown sugar, ground cinnamon, optional vanilla bean powder, and a pinch of salt until well combined and creamy.
Roll Out the Dough: On a lightly floured surface with gluten-free flour, roll out the risen dough into a large rectangle, about 16x12 inches.
Spread Filling: Evenly spread the cinnamon filling mixture over the rolled dough, covering the entire surface.
Shape the Rolls: Starting from one of the long edges, carefully roll the dough into a tight log. Use a sharp knife or dental floss to cut the log into 12 equal rolls.
Second Rise: Place the rolls in a greased baking pan, leaving some space between them. Cover with a towel and let them rise again until nearly doubled, about 30 minutes.
Bake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the rolls for 35 minutes or until the tops are golden and the rolls are cooked through.
Prepare the Glaze or Frosting: For glaze, whisk together powdered sugar, heavy cream, vanilla extract, and a tiny pinch of salt until smooth, adjusting cream amount for desired consistency. For cream cheese frosting, beat softened cream cheese and butter until creamy, then add powdered sugar, vanilla extract, and salt, beating until fluffy.
Finish and Serve: While the rolls are slightly warm, spread the cream cheese frosting or drizzle the glaze evenly over the cinnamon rolls. Serve immediately for the best softness and flavor.

Notes

Ensure all ingredients for the dough are at room temperature for optimal yeast activity.
Use King Arthur Gluten-Free Bread Flour as substitutions will affect dough texture and rise.
Warm the milk and water but do not exceed 110°F to avoid killing the yeast.
For a make-ahead option, bake the rolls until just set, then cool completely; reheat and frost before serving.
You can store unbaked rolls in the fridge overnight after shaping, then bake fresh the next day.
Adjust frosting thickness by adding more cream or powdered sugar as needed.
Use a serrated knife or floss to cut rolls cleanly without squishing.

Nutrition

Serving Size: 1 roll
Calories: 380 kcal
Sugar: 21 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 55 mg