Fluffy Gluten Free Cinnamon Rolls

This is the type of recipe that is passed down for generations on a well-loved, butter and flour covered index card. These gluten free cinnamon rolls are fluffier than the original version and tend to remind me of Cinnabon’s version of the sweet treat. Lets get rolling!

I have made my fair share of disappointing gluten free cinnamon rolls. The recipes promise “fluffy” and deliver dense and gummy.

My hubby’s coworker shared this recipe when he found out that I was going gluten free and having a tough time giving up the foods I was used to. I think he shared it out of pity, but I can see now why he did!

I had low expectations as I started to mix the dough, but the flour mix did look well thought out, so I held onto a sliver of hope. I carefully formed the dough and added the filling, then rolled and baked.

They came out of the oven looking and feeling SO fluffy! I whipped the frosting on as quickly as I could and served myself and my mom a roll.

Instantly she exclaimed, “It’s so light! Almost like a donut! I want these for my birthday!” I barely heard her because of the joy I was experiencing from my own plate, but opened my eyes wide and smiled in agreement.

All that being said, I almost always double this recipe! They freeze up really well and I consider it being half the prep time per batch 🙌🏼

Fluffy Gluten Free Cinnamon Rolls

Recipe by elizabeth

Servings

8

servings

Prep time

35

minutes

Cooking time

18

minutes

Ingredients

• Dough

• ⅔ C milk

• 1 T butter

• 1 packet yeast

• ¼ C sugar

• ½ C potato starch

• ½ C brown rice flour

• ¼ C finely ground almond flour

• ¼ C tapioca flour

• ½ tsp baking soda

• 1½ tsp xanthan gum

• 2½ tsp baking powder

• ½ tsp salt

• 1 egg

• ¼ C canola oil

• 1 tsp vanilla

• Parchment paper, for rolling

• Filling

• 1/3 C butter

• 1/2 C brown sugar

• 2T cinnamon

• Frosting

• 4 T butter, room temp

• 4 T cream cheese, room temp.

• 1 C powdered sugar

• 1 tsp vanilla

• Dash salt

Directions

• Preheat oven to 350F and spray an 8in. cake pan with non-stick spray.
• Microwave together milk and butter until warm (like bath water, not too hot).
• Combine yeast and sugar in the bottom of a large glass mixing bowl and add milk/butter mixture. See aside to proof.
• Mix together all dough dry ingredients in another bowl.
• Add egg, oil, and vanilla to proofed mixture.
• Add dry ingredients to wet and mix with hand mixer for a full 2 minutes.
• Portion out a piece of parchment paper roughly 15″ long and spray thoroughly with non-stick spray.
• Scoop dough out onto parchment paper and very carefully form until it’s about 10×13 in size. The dough is very fragile, this is normal. All will be well, trust me!
• Carefully spread the softened butter over the surface of the dough using a spatula.
• Sprinkle the brown sugar and then cinnamon over the dough.
• Very carefully roll the dough by lifting the parchment paper nearest you and pushing away from yourself to make it roll.
• Section into 8 rolls using a greased knife and place into prepared pan. Set aside in warm spot to rise for 15 minutes.
• Bake 16-20 minutes or until tops start to brown.
• While rolls bake, mix frosting ingredients.
• Top rolls with frosting as soon as they come out of the oven. Serve and enjoy!

Recipe Video

Notes

• Recipe modified from Paradise Read
• It’s important to mix the dough for the full 2 minutes because gluten free flours need time to absorb liquids. The full mix time ensures that your dough isn’t too sticky (though it will still be sticky because there is no gluten).