Description
Experience the ultimate soft and fluffy gluten-free cinnamon rolls made with King Arthur Gluten-Free Bread Flour. These rolls are packed with a rich cinnamon filling and topped with your choice of creamy frosting or sweet glaze, perfect for any special occasion or cozy breakfast.
Ingredients
Scale
Dough:
- 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)
Frosting:
- 8 ounces full-fat cream cheese (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: Combine the gluten-free bread flour, granulated sugar, instant yeast, kosher salt, and baking powder in a large bowl. In a separate bowl, whisk warm whole milk, warm water, eggs, and melted salted butter. Slowly add the wet ingredients to the dry ingredients and mix until a smooth dough forms. This dough is gluten-free and a bit wetter than regular dough.
- First rise: Cover the dough with plastic wrap or a damp towel and let it rise in a warm place for about 1 hour or until it doubles in size.
- Make the filling: In a bowl, mix the very soft butter, brown sugar, ground cinnamon, optional vanilla bean powder, and a pinch of salt until well combined.
- Roll out the dough: Generously flour your work surface with gluten-free flour and turn the dough out. Roll it into a rectangle about 16x12 inches and about 1/4 inch thick.
- Spread filling and roll up: Evenly spread the cinnamon-sugar butter mixture over the dough, leaving a small border around edges. Starting from the longer side, tightly roll the dough into a log shape.
- Cut and arrange rolls: Using a sharp knife or dental floss, cut the log into 12 equal rolls. Place them in a greased 9x13 inch baking dish, allowing some space between each.
- Second rise: Cover the pan and let the rolls rise again for about 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 35 minutes or until golden brown and cooked through.
- Prepare frosting or glaze: For frosting, beat cream cheese and softened butter until smooth, gradually add powdered sugar, vanilla extract, and salt. For glaze, mix powdered sugar, heavy cream, vanilla extract, and salt until pourable.
- Cool and serve: Let rolls cool slightly before spreading cream cheese frosting or drizzling glaze on top. Serve warm for best flavor and texture.
Notes
- Use King Arthur Gluten-Free Bread Flour specifically; substitutions will affect texture.
- Warm liquids should be around 110°F for optimal yeast activation.
- For extra soft rolls, cover dough and rolls tightly during rising to retain moisture.
- Make-ahead tip: Prepare rolls, refrigerate after second rise, and bake fresh the next day.
- Butter for filling should be very soft but not melted for easier spreading.
- Adjust heavy cream in glaze for desired consistency.
- Optional vanilla bean powder adds depth but can be omitted.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
