After much anticipation, I present to you my fluffy gluten free cinnamon rolls recipe! In about two hours, you can have warm, fluffy, buttery cinnamon-filled cinnamon rolls. They’re to die for! Many people liken the texture to cake. If you prefer a traditional texture cinnamon roll, check out the Gluten Free Cinnamon Raisin Rolls recipe (raisins optional).
I had posted a gluten free cinnamon rolls recipe a couple of years ago, and have been trying to make a fluffy version ever since. I tried about 4 or 5 different methods, none of which worked well. I had been under the impression from a cookbook that I had read early on that raising gluten free dough twice is senseless. Well, I learned that this statement was not true. The second rise for cinnamon roll dough is the key to making them fluffy and light. I plan on experimenting with this recipe by using my Gluten Free All Purpose Flour Blend Recipe. When I do, I’ll update this recipe. I hope you enjoy it.
Update: The All-Purpose Flour Blend created heavy cinnamon rolls.
Need help learning how to roll this soft dough? Check out the below video. Then, proceed to the below recipe.
Video: How to Roll and Prepare Soft Gluten Free Cinnamon Roll Dough:
2 tablespoons (1 ounce) gluten-free cream cheese* (I use Philadelphia brand)
1 cup confectioners’ sugar
1 tablespoon milk* of choice
1/2 teaspoon pure vanilla extract
Oil an 8 x 8-inch baking dish; set aside.
Add sugar and yeast to warm buttermilk. Stir and set aside.
Whisk together the rice flours, tapioca flour, potato starch, millet/potato flour, xanthan gum, salt, and baking powder. Sift the flour mixture into the bowl of your mixer.
Add yeast mixture, egg, and 1/3 cup slightly cooled, melted butter. Beat on high speed for 4 minutes.
While dough is mixing, liberally oil a large bowl; set aside.
In a small bowl, mix together the brown sugar and cinnamon for the filling; set aside.
Once you beat the dough for 4 minutes, add it to the oiled bowl. Cover with a lid or plastic wrap. Set aside in a warm environment, about 80°F, 45 - 50 minutes, or until doubled in size.
While the dough rises, lay out two sheets of plastic wrap onto a non-skid surface such as a silicone baking mat. It should cover an area about 15 x 23-inches. Sprinkle the area liberally with all-purpose flour blend.
Douse the top of the risen dough with all-purpose flour. Turn it out onto the plastic wrap. Douse the top with flour. Using a lightly floured rolling pin and your hands, pat it out and roll it to approximately 11 x 16-inches.
Spread 3 tablespoons of very soft butter on the dough. Sprinkle the cinnamon-brown sugar mixture on top.
Roll up the dough by lifting the plastic wrap on the shortest side. As you lift the plastic, it rolls itself.
Cut the dough-log into 6 rolls. Using a pastry/dough scraper or wide spatula, carefully transfer each roll to the prepared dish. Shape it into a circle the best you can. Cover with a tea towel. Allow rolls to rise until they almost fill the pan, about 50 - 55 minutes**.
Preheat the oven to 400°F. Bake 15 - 25 minutes or until light golden brown.
If using glaze, while rolls are baking, add cream cheese or butter to the bowl of your mixer. Mix on high speed until smooth. Sift in confectioner’s sugar. Pour in milk and vanilla. Beat on medium speed until thoroughly combined.
When rolls are done, remove from oven and set on a wire rack. Baste the tops with melted butter to soften them. Cool for 5 minutes prior to serving. If using, drizzle with glaze and serve warm.
Store covered at room temperature. To reheat, warm in a microwave on medium-low or reheat setting.
*Instead of using cream cheese and milk in the glaze, you may use the following ingredients: 1/2 cup confectioners’ sugar, 2-1/2 tablespoons heavy cream and 1/4 teaspoon vanilla. Whisk them until creamy. Cream cheese may also be substituted with 1 tablespoon shortening.
**Rising times will vary depending upon the temperature of the environment. If your home is cold, use your oven to rise the dough. Preheat oven to the lowest temperature possible, 170 - 200°F. Turn off oven, and place the dish on the center shelf. Leave the door open until rising is complete.
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