Name: Easy Gluten-Free Cinnamon Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 70 min
Ingredients: ½ cup granulated sugar; 1 cup milk (warmed to 110°-115°F You can substitute with unsweetened almond milk.); 1 tablespoon instant yeast/rapid yeast I like Fleischmann's RapidRise yeast or Red Star Quick·Rise instant yeast.; ¼ cup unsalted butter (melted and cooled You can substitute with dairy-free/vegan butter. I like Smart Balance butter spread.); 2 large eggs; 1 teaspoon apple cider vinegar You can substitute with lemon juice.; 3 ¼ cups all-purpose gluten-free flour with xanthan gum; 2 teaspoons gluten-free baking powder; ¼ teaspoon salt; ½ cup heavy whipping cream; ¼ cup unsalted butter (softened You can substitute with dairy-free or vegan butter. I like Smart Balance.); ½ teaspoon pure vanilla extract; 1 cup brown sugar (packed); 1 ½ tablespoons ground cinnamon; 6 ounces cream cheese; ⅓ cup unsalted butter (softened You can substitute with dairy-free/vegan butter. I like Smart Balance.); 2 cups powdered sugar; 1 teaspoon pure vanilla extract; ⅛ teaspoon salt; 2 cups powdered sugar; 5 tablespoons milk You can substitute unsweetened almond milk or water.; 1 teaspoon pure vanilla extract

Easy Gluten-Free Cinnamon Rolls

Prep Time: 15

Cook Time: 15

Rising Time: 40

Total Time: 1 10

Ingredients

Gluten-Free Dough

½ cup granulated sugar
1 cup milk warmed to 110°-115°F You can substitute with unsweetened almond milk.
1 tablespoon instant yeast/rapid yeast I like Fleischmann's RapidRise yeast or Red Star Quick·Rise instant yeast.
¼ cup unsalted butter melted and cooled You can substitute with dairy-free/vegan butter. I like Smart Balance butter spread.
2 large eggs room temperature Bring whole eggs to room temperature by placing the eggs (not cracked) in a bowl with warm water for about 5 minutes. You can substitute with Bob's Red Mill gluten-free egg replacer.
1 teaspoon apple cider vinegar You can substitute with lemon juice.
3 ¼ cups all-purpose gluten-free flour with xanthan gum
2 teaspoons gluten-free baking powder
¼ teaspoon salt
½ cup heavy whipping cream warmed You can substitute with half and half, whole milk, canned full fat coconut milk, or unsweetened almond milk.

Cinnamon Filling

¼ cup unsalted butter softened You can substitute with dairy-free or vegan butter. I like Smart Balance.
½ teaspoon pure vanilla extract
1 cup brown sugar packed
1 ½ tablespoons ground cinnamon

Cream Cheese Frosting

6 ounces cream cheese softened You can substitute with dairy-free cream cheese. You may need to add more powdered sugar as dairy-free cream cheese is really soft.
⅓ cup unsalted butter softened You can substitute with dairy-free/vegan butter. I like Smart Balance.
2 cups powdered sugar
1 teaspoon pure vanilla extract
⅛ teaspoon salt

Vanilla Icing

2 cups powdered sugar
5 tablespoons milk You can substitute unsweetened almond milk or water.
1 teaspoon pure vanilla extract

Instructions

For the dough:

To bring the eggs to room temperature: Place the whole eggs (not cracked) in a small bowl with warm water for 5 minutes.
Warm the milk to 110°-115°F. I microwave the milk in a glass measuring cup for 1 minute. I also use a thermometer to check the temperature. If your milk is too hot, it will kill the yeast. The milk should feel like warm bathwater. Pour the warm milk into a large mixing bowl.
Add the granulated sugar to the warm milk and stir to combine.
Pour the instant yeast over the milk mixture, cover with a kitchen towel, and allow it to bubble up for 1-2 minutes.
Melt the butter in a glass measuring cup or small bowl. Allow the butter to cool.
Whisk the room temperature eggs in a small bowl. Add the whisked eggs and the apple cider vinegar into the mixing bowl. Mix until the ingredients are combined.
Add the gluten-free flour, gluten-free baking powder, and salt to the mixing bowl.
Add the melted butter to the flour mixture and mix for 1-2 minutes, or until the ingredients are fully combined. I used the paddle attachment to my KitchenAid stand-up mixer. Scrape down the sides of the bowl.
Change the paddle attachment to the dough hook and mix on medium speed for 3-5 minutes. Your dough will start to pull away from the sides of the bowl. The dough will be tacky and soft. Do not add more flour! Gluten-free yeast dough is softer than traditional yeast dough.
Place the dough in a greased, heat-proof bowl (I use a heat-proof glass or metal bowl). Wet your hands with warm water and rub the dough ball to make it smooth. This step also adds moisture for the rise. Cover the bowl with plastic wrap.
Place the bowl with the dough inside of a larger heat-proof bowl. Heat 2 cups of water in the microwave for 2 minutes. Carefully pour the hot water into the larger bowl, and do not get water into the covered dough bowl. Cover the bowls with a kitchen towel and allow the dough to rise for 20 minutes. (See the recipe video.)
In a small bowl, mix together the softened ¼ cup of butter and the pure vanilla extract until combined and smooth.
In another small bowl, mix together the brown sugar and cinnamon.
Spray a piece of parchment paper with gluten-free cooking spray or grease with oil/butter. Place the risen dough on top of the greased parchment paper, dust the top of the dough with 1 tablespoon of gluten-free flour and shape the dough into a rectangle. Dust your rolling pin with gluten-free flour and roll out the dough to about ½-inch thick and 12x14-inch rectangle.
Using a spatula, spread the butter mixture on top of the rolled-out dough all the way to the edges.
Sprinkle the brown sugar mixture over the butter. Pat down with your hands.
Using the edge of the parchment paper, fold the longest edge up to start the roll. Slowly roll the dough, keeping it tight, to form a log shape. (See the recipe video)
Cut the dough log in half. Then cut each half into 6 equal rolls. I use dental floss to easily cut the dough.
Place the rolls in a greased 9×13-inch baking dish. I use gluten-free coconut oil spray.
Heat the heavy cream in the microwave for 30 seconds. Pour the warm cream over the cinnamon rolls.
Place the cinnamon rolls on the middle rack of your oven. Turn your oven to 375°F. This is the second rise. Once your oven comes to temperature (375°F), bake the rolls for 15-20 minutes until light golden brown. Please check your rolls at the 15-minute mark.
Make the cream cheese or vanilla frosting.
Allow the cinnamon rolls to cool for a few minutes before frosting them. Enjoy!
Store leftovers in an air-tight container. Reheat in the oven at 350°F for 10-15 minutes or individually microwave for 20-30 seconds.

For the cream cheese frosting:

In a medium-sized bowl, beat together cream cheese, butter, pure vanilla extract, and salt until smooth. Add the powdered sugar one cup at a time and mix until smooth. Do not chill the frosting. Keep it at room temperature until the cinnamon rolls are baked. Spread the cream cheese frosting on the warm cinnamon rolls.

For the vanilla icing:

In a medium-sized bowl, stir together all of the ingredients until smooth. Spread the icing over the warm cinnamon rolls.

Overnight Cinnamon Rolls

Cover the cinnamon rolls with plastic wrap, and then place them in the refrigerator overnight. When you are ready to bake, bring the cinnamon rolls to room temperature. Place the cinnamon rolls on the middle rack of your oven. Turn your oven to 375°F. This is the second rise. Once your oven comes to temperature (375°F), bake the rolls for 15-20 minutes. Please check your rolls at the 15-minute mark.

Freezing Cinnamon Rolls

To freeze before baking: The dough should be frozen after it is rolled up with the filling and the rolls are cut. Cover the pan with foil, then place in freezer. When you are ready to bake, let the dough thaw in the refrigerator overnight, then bring to room temperature. Place the cinnamon rolls on the middle rack of your oven. Turn your oven to 375°F. This is the second rise. Once your oven comes to temperature (375°F), bake rolls for 15-20 minutes. Please check your rolls at the 15-minute mark.
To freeze after baking: Allow the cinnamon rolls to completely cool. Wrap the rolls with foil and then place them in a plastic freezer bag or in a freezer-safe container. When ready to eat, defrost the cinnamon rolls to room temperature. Warm the rolls in the oven at 350°F for 10-15 minutes or individually in the microwave for 20-30 seconds.