Gluten Free Cinnamon Rolls Recipe

This Gluten Free Cinnamon Rolls Recipe is the perfect treat to satisfy all of your cinnamon roll cravings. The recipe you have struggled to find is now easily accessible and at your fingertips. Make it today!

Finding a quality and fool-proof gluten free cinnamon rolls recipe when you are now on a gluten free diet can be a difficult task. For years, I wondered “will I ever have that glorious experience of eating a cinnamon roll, ever again?”. Cinnamon rolls, or buns as we call them in my family, hold a special place in my heart. My maternal grandmother lives in British Columbia, which is a 6.5 hour plane journey away from where I grew up. I would see her once or twice a year. Whenever she would come visit, she would make cinnamon buns. They are always ooey, gooey, and delicious. This recipe feels like I am diving back into my childhood, except without the gluten!

What will you need for this gluten free cinnamon bun recipe?

I have been seeing so many recipes for cinnamon rolls lately, so, when I saw this one, I thought it looked promising. I made some tweaks and twists of my own and have adapted it into a recipe that I think you are really going to love!

1. 5 1/2 cups of gluten free flour (I used King Arthur GF all purpose)
2. 3/4 cup melted butter (unsalted)
3. 2 eggs
4. 1 tsp salt
5. 1/2 cup white granulated sugar
6. 2 cups milk (I use 2% cows milk)
7. 2 1/2 tsp active dry yeast
8. 1/2 cup butter- for filling
9. 3 tbsp cinnamon – for filling
10. brown sugar- for filling
11. 1 1/2 cups powdered sugar (icing)
12. 3-5 tbsp milk (icing)
13. Splash of vanilla (icing)

How do you make them?

This might seem like a bit of an arduous task, I am not going to lie to you. However, the rest that is yielded from these is so worth it.

1. Place all of your dry ingredients into the bowl of your stand mixer. You are going to be using the paddle attachment. Add the eggs as well. Place a pot on the stove and heat the milk until it is between 105-110°F. Once the milk is at its proper temperature, add to the bowl of the mix master. Mix on low at first. Once the dough starts to come together, then turn it up to high speed. Beat on high for 9 minutes. By this time, you want the dough to be pulling away from the side of the bowl. If it is not, add 1/2 cup more flour.
2. Once the mixing is finished, cover the bowl and allow it to sit in a warm place for 25 minutes. This is a gluten free mix, so, remember that it won’t rise the way traditional dough would. It will still rise but it will only be around 30%. After the time has passed, take two pieces of parchment paper, and flour them both. You are going to be rolling the dough between them and you do not want the dough to stick to the paper.
3. Once you have rolled out the dough, melt your butter and grab brown sugar and cinnamon. Evenly spread the butter over the dough (I like to use a pastry brush) but be sure to save a little. You will be using it to brush the bottom of your baking dish. After the dough is buttered, sprinkle with the cinnamon and brown sugar. The original recipe uses 1 cup but I think 1.5 cups is more accurate.
4. Now that everything is in place, you are going to roll the dough. You are going to form a cylinder. If you find it easier, use the parchment paper to get rolling along! When you have your log, cut into 12. Grease the bottom of a 9×12 baking dish and sprinkle with more brown sugar. Place the cinnamon rolls in there and cover for 45 minutes. They will rise once again! While they are rising, set your oven to 400°F. When your timer goes off, place them in the oven for 15-20 minutes. Doneness will depend on your oven. If they seem too gooey, place them back in the oven for 5 minutes at a time.
5. Remove from the oven when ready and dig in. * if you want to eat them as is (or with some melted butter) you can do so now. Otherwise, make the icing now and dig in.
6. To make icing: Make this while the rolls are in the oven. Take 1.5 cups of powdered sugar, 2-3 tbsp of milk, and a splash of vanilla. Mix together and cover the rolls with them! If the icing is too thick, add another tablespoon of milk. Eat up and enjoy!

Why should you make this gluten free cinnamon rolls recipe?

If you are gluten free, then you definitely know the struggle of missing cinnamon buns (rolls). This recipe will fill the gap and help bring some joy back into your life.

Looking for something similar?

Cinnamon Roll Palmiers click here
Lemon Loaf Cake click here
Mincemeat Pies click here

Gluten Free Cinnamon Rolls Recipe

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This gluten free cinnamon rolls recipe is the perfect breakfast, lunch, snack, treat, or anytime indulgence. Make them today!

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 3 hrs

Total Time 4 hrs

Course Baked Goods, Breakfast

Cuisine American

Servings 9

Calories 5921 kcal

Ingredients

  

1x2x3x

• 5 1/2 cups of gluten free flour I used King Arthur GF all purpose
• 3/4 cup melted butter unsalted
• 2 eggs
• 1 tsp salt
• 1/2 cup white granulated sugar
• 2 cups milk I use 2% cows milk
• 2 1/2 tsp active dry yeast
• 1/2 cup butter- for filling
• 3 tbsp cinnamon - for filling
• brown sugar- for filling
• 1 1/2 cups powdered sugar icing
• 3-5 tbsp milk icing
• Splash of vanilla icing

Instructions

 

• Place all of your dry ingredients into the bowl of your stand mixer. You are going to be using the paddle attachment. Add the eggs as well. Place a pot on the stove and heat the milk until it is between 105-110°F. Once the milk is at its proper temperature, add to the bowl of the mix master. Mix on low at first. Once the dough starts to come together, then turn it up to high speed. Beat on high for 9 minutes. By this time, you want the dough to be pulling away from the side of the bowl. If it is not, add 1/2 cup more flour.
• Once the mixing is finished, cover the bowl and allow it to sit in a warm place for 25 minutes. This is a gluten free mix, so, remember that it won't rise the way traditional dough would. It will still rise but it will only be around 30%. After the time has passed, take two pieces of parchment paper, and flour them both. You are going to be rolling the dough between them and you do not want the dough to stick to the paper.
• Once you have rolled out the dough, melt your butter and grab brown sugar and cinnamon. Evenly spread the butter over the dough (I like to use a pastry brush) but be sure to save a little. You will be using it to brush the bottom of your baking dish. After the dough is buttered, sprinkle with the cinnamon and brown sugar. The original recipe uses 1 cup but I think 1.5 cups is more accurate.
• Now that everything is in place, you are going to roll the dough. You are going to form a cylinder. If you find it easier, use the parchment paper to get rolling along! When you have your log, cut into 12. Grease the bottom of a 9x12 baking dish and sprinkle with more brown sugar. Place the cinnamon rolls in there and cover for 45 minutes. They will rise once again! While they are rising, set your oven to 400°F. When your timer goes off, place them in the oven for 15-20 minutes. Doneness will depend on your oven. If they seem too gooey, place them back in the oven for 5 minutes at a time.
• Remove from the oven when ready and dig in. * if you want to eat them as is (or with some melted butter) you can do so now. Otherwise, make the icing now and dig in.
• To make icing: Make this while the rolls are in the oven. Take 1.5 cups of powdered sugar, 2-3 tbsp of milk, and a splash of vanilla. Mix together and cover the rolls with them! If the icing is too thick, add another tablespoon of milk. Eat up and enjoy!

Nutrition

Calories: 5921kcalCarbohydrates: 815gProtein: 111gFat: 281gSaturated Fat: 159gPolyunsaturated Fat: 15gMonounsaturated Fat: 72gTrans Fat: 9gCholesterol: 1001mgSodium: 3424mgPotassium: 1385mgFiber: 88gSugar: 325gVitamin A: 8500IUVitamin C: 1mgCalcium: 1467mgIron: 28mg

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