Description
Soft and fluffy gluten-free cinnamon rolls made with King Arthur Gluten-Free Bread Flour, filled with a generous cinnamon sugar mixture, and topped with a creamy cream cheese frosting. Perfectly tender and flavorful, ideal for special occasions or weekend breakfasts.
Ingredients
Scale
Dough Ingredients
- 5 2/3 cups King Arthur Gluten-Free Bread Flour
- 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)
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 (like Philadelphia), 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)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the King Arthur Gluten-Free Bread Flour, granulated sugar, instant yeast, kosher salt, and baking powder. Mix well to integrate all dry ingredients.
- Mix Wet Ingredients: Warm the whole milk and water to about 110°F (warm to the touch but not hot). In a separate bowl, whisk the warm milk, warm water, eggs, and melted salted butter until fully combined.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, mixing until a soft dough forms. It should be sticky but manageable. Knead gently if needed to ensure all flour is incorporated.
- First Rise: Cover the dough loosely with plastic wrap or a damp towel and let it rise in a warm place for about 60 minutes, or until nearly doubled in size.
- Prepare Filling: In a small bowl, mix the very soft butter, brown sugar, ground cinnamon, optional vanilla bean powder, and a pinch of salt until a smooth, spreadable filling is ready.
- Roll Out Dough: Lightly flour a clean surface with gluten-free flour. Turn the dough out onto it and roll into a large rectangle approximately 12x18 inches.
- Spread Filling: Evenly spread the cinnamon sugar filling over the dough rectangle, leaving a small border around the edges.
- Form Rolls: Carefully roll the dough from one long edge to the other, forming 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 9x13 inch baking dish or on a parchment-lined baking sheet. Cover and allow to rise for another 30-45 minutes until puffy.
- Bake: Preheat the oven to 350°F. Bake the cinnamon rolls for 35 minutes or until golden brown and cooked through.
- Prepare Frosting: While the rolls bake, beat together the softened cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing well until smooth and spreadable.
- Cool and Frost: Once cinnamon rolls are removed from the oven, let them cool for 10-15 minutes before generously spreading the cream cheese frosting over the warm rolls.
- Serve: Enjoy the soft gluten-free cinnamon rolls warm as a delightful treat or breakfast option.
Notes
- Use only King Arthur Gluten-Free Bread Flour as substitutions may result in different texture and rise.
- Make sure all liquid ingredients are warm but not hot to properly activate yeast.
- For a quicker version, you can prepare the dough ahead and refrigerate overnight for a slow rise.
- Adjust the amount of heavy cream in the glaze for desired consistency – more cream makes it thinner.
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Reheat rolls gently in the microwave or oven before serving to regain softness.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
