Gluten-Free Cinnamon Rolls

    Soft, gooey, and spiced just right, you’d never know this breakfast classic is made without gluten. A brown sugar and cinnamon filling delivers familiar flavor, and because gluten-free bread takes longer to bake and has to reach a higher internal temperature than bread with gluten, a drizzle of heavy cream before baking keeps the rolls moist and soft.

    Gluten-Free Cinnamon Rolls
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    Gluten-Free Cinnamon Rolls

    Makes 12 rolls

    Ingredients

    Dough:

    • 1½ cups (360 grams) whole milk
    • ¾ cup (180 grams) water
    • ½ cup (113 grams) unsalted butter
    • 5¾ cups (690 grams) gluten-free bread flour (see Note), plus more for dusting
    • ⅓ cup (66 grams) granulated sugar
    • 4 teaspoons (12 grams) kosher salt
    • 1 tablespoon (9 grams) instant yeast
    • 1 teaspoon (5 grams) baking powder
    • 2 large eggs (100 grams), room temperature

    Filling:

    • 1 cup (220 grams) firmly packed light brown sugar
    • ¾ cup (170 grams) unsalted butter, room temperature
    • 5 teaspoons (10 grams) ground cinnamon
    • ⅓ cup (80 grams) heavy whipping cream, room temperature

    Icing:

    • 4 ounces (113 grams) cream cheese, softened
    • ¼ cup (57 grams) unsalted butter, room temperature
    • 1 cup (120 grams) confectioners’ sugar
    • 2 tablespoons (30 grams) whole milk
    • 1 teaspoon (4 grams) vanilla extract

    Instructions

    • For dough: In a medium saucepan, heat milk, ¾ cup (180 grams) water, and butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
    • In the bowl of a stand mixer, stir together flour, granulated sugar, salt, yeast, and baking powder by hand until combined. Add warm milk mixture and eggs; using the paddle attachment, beat at low speed until combined, about 1 minute. Scrape sides of bowl. Beat at medium speed for 5 minutes. (Dough will be like a very thick batter.) Cover with plastic wrap, and refrigerate for 30 minutes to make dough easier to handle.
    • Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over long sides of pan.
    • For filling: In a medium bowl, stir together brown sugar, butter, and cinnamon until combined.
    • Turn out dough onto a lightly floured surface, and roll into an 18x12-inch rectangle, with one long side closest to you. Spread filling onto dough in an even layer. Cut dough into 12 (1½-inch) strips. Roll up each strip, and place in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until very puffed, 30 to 45 minutes.
    • Preheat oven to 350°F (180°C).
    • Pour cream all over rolls.
    • Bake until golden brown and an instant-read thermometer inserted near center registers at least 210°F (99°C), about 55 minutes. Let cool in pan for 10 minutes.
    • For icing: In another medium bowl, stir together cream cheese and butter until smooth and combined. Add confectioners’ sugar, milk, and vanilla, and stir until smooth and combined. Spread onto warm rolls. Serve immediately.

    Notes

    Note: This recipe was developed using King Arthur Gluten-Free Bread Flour. Not all gluten-free flours are created the same, and results can vary significantly between brands and types of gluten-free flours.

    The post Gluten-Free Cinnamon Rolls first appeared on Bake from Scratch.