Ingredients:
Dough:
- 3 cups gluten-free 1:1 baking flour (plus more for dusting)
- 1 tsp xanthan gum (if your flour blend doesn’t contain it)
- 1 packet (2 1/4 tsp) instant yeast
- 1/3 cup granulated sugar
- 1 tsp salt
- 1 cup warm milk (dairy or non-dairy, about 110°F)
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
Filling:
- ½ cup packed brown sugar
- 2 tbsp ground cinnamon
- ¼ cup softened butter (dairy or non-dairy)
Glaze:
- 1 cup powdered sugar
- 2 tbsp softened butter (dairy or non-dairy)
- 1 tsp vanilla extract
- 2-4 tbsp warm milk or water
Instructions
Prepare the dough:
- Combine the gluten-free flour, xanthan gum (if needed), yeast, sugar, and salt in a mixing bowl of a stand mixer. Whisk to blend.
- In a separate bowl or measuring jug, whisk together the warm milk, melted butter, and egg.
- With the mixer on low, slowly pour the wet ingredients into the dry. Continue mixing until a smooth dough forms that pulls away from the bowl’s sides.
- Grease a large bowl. Form the dough into a ball, place it in the greased bowl, cover loosely with plastic wrap or a damp kitchen towel, and place it in a warm spot to rise for about 1 hour or until doubled in size.
Make the filling:
- While the dough is rising, mix together the brown sugar and cinnamon in a small bowl. Set aside.
Roll and fill:
- Once the dough has risen, punch it down gently.
- Lightly flour a clean surface or parchment paper with gluten-free flour. Roll the dough out to a rectangle about 12×18 inches and 1/4 inch thick.
- Spread the softened butter over the dough, leaving a 1-inch border at the bottom. Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Starting from the long side closest to you, tightly roll the dough into a log. Pinch the seam along the bottom edge to seal.
Cut and rise:
- Cut the log into 12 even rolls (a serrated knife or dental floss works well for clean cuts). Place the rolls, cut side up, in a greased 9×13 inch baking dish.
- Cover loosely and let the rolls rise again in a warm place for about 30-45 minutes, or until slightly puffy.
Bake:
- Preheat oven to 375°F (190°C).
- Bake the cinnamon rolls for 20-25 minutes, or until golden brown on top.
Make the glaze:
- While the rolls are baking, whisk together the powdered sugar, softened butter, and vanilla extract. Slowly add milk or water, a tablespoon at a time, until your desired consistency is reached.
Finish and serve:
- Let the rolls cool slightly in the pan. Drizzle the glaze generously over the cinnamon rolls and serve warm.
Important Tips
- Flour choice: A quality gluten-free 1:1 baking flour meant to replace wheat flour is essential. Popular options include Bob’s Red Mill 1:1, King Arthur Measure for Measure, and Cup4Cup.
- Yeast: Always check the expiration date on your yeast.
- Warm environment for rising: An oven with just the light on works well for dough to rise.
- Enjoy! These are best served the same day, but can be stored in an airtight container at room temperature for a day or two. Reheat before serving.
