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Gluten Free Cinnamon Rolls

These Gluten Free Cinnamon Rolls are soft, gooey, and bursting with flavor, topped with a touch of cream cheese frosting, perfect for breakfast or a cozy afternoon snack.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 16oz bag Bob's Red Mill Gluten Free Bread Mix
  • 1/2 cup granulated sugar
  • 4 1/2 tsp instant yeast
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/4 cups water
  • 1/2 cup unsalted butter, sliced into tablespoons For dough preparation
  • 1 tsp apple cider vinegar
  • 1 large egg + 1 egg white
  • Cornstarch for dusting
Filling Ingredients
  • 6 tbsp unsalted butter, very soft
  • 1/2 cup light brown sugar, packed
  • 2 tbsp ground cinnamon
Icing Ingredients
  • 1/4 cup unsalted butter, room temp
  • 4 oz cream cheese, room temp
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla bean paste

Method
 

Preparation
  1. In a large bowl, combine gluten-free bread mix, sugar, yeast, baking powder, baking soda, and salt.
  2. In another bowl, whisk together water, melted butter, apple cider vinegar, egg, and egg white.
  3. Gradually mix the wet ingredients into the dry ingredients until a dough forms.
  4. Dust your surface with cornstarch and lightly knead the dough.
Filling and Rolling
  1. Spread softened butter on the dough, sprinkle with brown sugar and cinnamon, then roll tightly.
  2. Slice the dough into rolls, place them in a greased baking dish, and let them rise in a warm area for about 30 minutes.
Baking
  1. Preheat oven to 375°F (190°C) and bake for 25-30 minutes until golden brown.
Icing
  1. While baking, mix cream cheese, powdered sugar, and vanilla until smooth.
  2. Drizzle icing over warm rolls and enjoy!

Notes

These rolls are best served warm, and can also be served with ice cream or fresh fruit. For storage, keep in an airtight container in the fridge for about 3-4 days. You can freeze unbaked rolls; just let them rise before baking.