Easy Gluten Free Cinnamon Rolls

4.85 from 112 ratings

These are the Gluten Free Cinnamon Rolls you’ve been dreaming of! Soft, yeasty, and just as good as ones made with wheat! There’s even an option to make these dairy free cinnamon rolls!

Prep Time: 20

Cook Time: 20

Additional Time: 1

Total Time: 1 40

Servings: 9

By: Sharon Lachendro

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Ingredients

For the Rolls:

1/4 cup 4 Tablespoons unsalted butter, melted
1/2 cup light brown sugar
1 Tablespoon ground cinnamon
2 1/4 teaspoons active dry yeast 1 packet
1/2 teaspoon granulated sugar
1/2 cup milk heated to 105-110º see notes for dairy free
55 grams white rice flour 1/3 cup
50 grams brown rice flour 1/3 cup
65 grams Arrowroot 1/2 cup
30 grams tapioca flour 1/4 cup
16 grams sorghum flour 2 Tablespoons
1 1/2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup granulated sugar
1 large egg room temperature
3 Tablespoons avocado oil see notes

For the icing:

2 oz. cream cheese softened
2 Tablespoons butter softened
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
2 teaspoons milk

Instructions

Sir together the melted butter, light brown sugar, and ground cinnamon until combined then set aside.
Butter an 8-inch cake pan or spray generously with non-stick spray and set aside.
Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the warm milk, making sure the yeast is moistened. Let it sit for about 15 minutes to "bloom" as you prepare the other ingredients.
Add the white rice flour, brown rice flour, arrowroot, tapioca flour, sorghum flour, xanthan gum, baking powder, and salt to a medium bowl. Whisk to combine and set aside.
When the yeast has bloomed, add the egg, 1/4 cup granulated sugar, and avocado oil. Mix on low until combined.
Add the dry ingredients and mix on low until the dry ingredients are incorporated. Turn up the speed to medium and mix for 1 minute. The dough should be slightly sticky and will easily form a ball.
Spread out two sheets of plastic wrap on a flat surface and have them slightly overlap to create a large, square work space. Dust the plastic wrap generously with gluten free flour and dust the dough with flour as well. Transfer the dough ball to the center of the prepared work space and top with two more pieces of plastic wrap. Roll the dough out into a thin, rectangle, approximately 10 inches by 14 inches.
Carefully remove the top layer of plastic wrap and spread the cinnamon mixture over the dough, leaving a half inch of space on all sides.
Use the plastic wrap to help roll the dough into a log, rolling it as tightly as you can. Use a knife (or unflavored dental floss) to cut the log into 9 equal pieces.
Transfer the cinnamon rolls to the prepared baking pan. I sometimes gently roll them to round the sides again before putting them in the pan.
Cover the pan loosely with plastic wrap and place in a warm spot to rise for one hour (I let mine rise on top of my preheated oven when my house is chilly).
Preheat oven to 350 degrees. When the rolls have risen for one hour, remove the plastic wrap and bake for 20 minutes.
Make the icing while the rolls are baking. Add the cream cheese and butter to a medium bowl and beat together using an electric hand mixer. When smooth, add the powdered sugar, vanilla extract, and milk. Mix until smooth and creamy. If you want a thinner icing, add more milk.
Top the warm cinnamon rolls with the icing before serving. Serve immediately.

Notes

To make these cinnamon rolls dairy free, use unsweetened coconut milk in the dough and spray the pan very generously with non-stick spray. To make the icing dairy free, use dairy free cream cheese, vegan butter, and unsweetened coconut milk.
Vegetable oil or canola oil can be subbed for the avocado oil.
Store leftover rolls in an airtight container for up to 1 day at room temperature or up to 3 days in the refrigerator. If you wish to freeze these rolls, I recommend freezing them without the icing.