Gluten Free Cinnamon Rolls

It is easy to make fluffy and decadent cinnamon rolls even if you are following a gluten-free diet. With the rise in gluten-free baking, it is easy to find cup-for-cup prepared gluten-free flour blends in the baking aisle of most large grocery stores. If you are unable to source a pre-mixed blend, it is easy to create your own, as well.

These gluten-free cinnamon rolls are made with a cinnamon-sugar filling and a delicious glaze drizzled on top. Serve them warm and fresh from the oven on a leisurely weekend morning for breakfast or brunch, and your family will thank you!

Ingredients

For the Gluten-Free Cinnamon Rolls:

• 1 cup whole milk

• 1 (1/4-ounce) package active dry yeast

• 1/2 cup plus 1 tablespoon granulated sugar, divided

• 1 large egg

• 5 tablespoons unsalted butter, melted and cooled, divided

• 3 1/2 cups gluten-free flour blend, plus more for dusting

• 2 teaspoons baking powder

• 1/2 teaspoon salt

For the Cinnamon-Sugar Filling:

• 3 tablespoons butter, melted

• 1/2 cup brown sugar, firmly packed

• 2 teaspoons ground cinnamon

For the Glaze:

• 1 1/2 cups confectioners' sugar

• 1 tablespoon milk

• 1/2 teaspoon pure vanilla extract

Steps to Make It

1. Gather the ingredients. Coat a 9-inch round metal cake pan with cooking spray and set aside.

   The Spruce / Kristina Vanni

2. Warm the milk to about 105 F. Pour the warmed milk into a medium mixing bowl. Sprinkle the yeast and 1 tablespoon of sugar over the milk, and set aside until the yeast dissolves and is bubbly—about 5 minutes.

   

   The Spruce / Kristina Vanni

3. Add the egg and 4 tablespoons of the melted and cooled butter to the yeast mixture. (Reserve the remaining 1 tablespoon of butter.)

   

   The Spruce / Kristina Vanni

4. Place the gluten-free flour blend, baking powder, salt, and remaining 1/2 cup sugar in a large bowl and whisk to combine.

   

   The Spruce / Kristina Vanni

5. Add the flour mixture to the yeast mixture and stir until well-combined. The dough will be thick and tacky. Allow the dough to rest for 10 minutes.

   

   The Spruce / Kristina Vanni

6. Dust a piece of parchment paper with the additional gluten-free flour blend. Roll the dough into a 10×16-inch rectangle, about 1/4-inch thick.

   

   The Spruce / Kristina Vanni

7. Brush the surface of the dough with the 3 tablespoons of melted butter.

   

   The Spruce / Kristina Vanni

8. In a small bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.

   

   The Spruce / Kristina Vanni

9. Roll the dough into a tight log and pinch the seam together at the top to seal.

   

   The Spruce / Kristina Vanni

10. Use a serrated knife or dental floss to cut the dough crosswise into 12 pieces.

    

    The Spruce / Kristina Vanni

11. Place the rolls cut-side up in the prepared cake pan. Cover with a clean kitchen towel and set aside in a warm place to rise for 1 hour. The buns will not double in size but will soften and expand slightly.

    

    The Spruce / Kristina Vanni

12. Preheat the oven and heat to 350 F. Once the buns have risen, brush the tops of them with the reserved 1 tablespoon melted butter. Bake the buns until light golden brown—about 30 minutes.

    

    The Spruce / Kristina Vanni

13. Whisk all the glaze ingredients (powdered sugar, milk, and vanilla extract) together in a small bowl until smooth.

    

    The Spruce / Kristina Vanni

14. Place the baked buns on a cooling rack and let cool for about 5 minutes. Spoon the glaze evenly over the cinnamon buns before serving. Enjoy warm.

    

    The Spruce / Kristina Vanni