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Gluten Free Cinnamon Roll Single with Icing
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Gluten Free Cinnamon Rolls

The last gluten free cinnamon roll recipe you'll need!
Prep Time1 hour 45 minutes
Cook Time20 minutes
Servings: 8 rolls
Author: Amy Wilson

Ingredients

Rolls

  • 2 ½ cups gluten free flour blend (375 g)
  • ½ cup cassava flour (70 g)
  • 2 teaspoon guar or xanthan gum (omit if in blend)
  • 2 ¼ teaspoon yeast
  • ½ tsp salt
  • ½ cup sugar
  • 1 cup warm milk (around 110° F, I used 2%)
  • 6 Tbs butter, melted
  • 2 large eggs, room temperature

Roll Filling

  • 4 Tbs butter, melted
  • ½ cup brown sugar
  • 2 teaspoon ground cinnamon

Cream Cheese Icing

  • 4 oz. cream cheese, softened
  • 2 cups powdered sugar
  • ¼ cup milk

Instructions

Cinnamon Roll Dough

  • In a stand mixer, combine gluten free flour blend, cassava flour, guar gum, salt and sugar.
  • In a microwave safe bowl, heat milk for about 1 minute or until temperature reaches around 110° F. Gently mix in the yeast and allow to sit for 5 minutes. The top should become bubbly and frothy, indicating the yeast is working!
  • Pour the milk and yeast, melted 6 Tbs butter, and eggs. Mix for 2-3 minutes until well-incorporated. Using a spatula, scrape the edges of the bowl to form a ball with the dough. Cover the bowl with plastic wrap and allow rest in a warm location until doubled in size. This could take around 45 min to 1 hour.
  • Using as little gluten free flour as possible (around 2 Tbs), lightly dust a flat, clean surface and with a rolling pin, roll the dough out in the shape of a rectangle measuring 12" x 16". I like to roll my dough out on a silicon mat, which aids in rolling the gluten free dough.

Cinnamon Roll Filling

  • In a microwave safe bowl, melt 4 Tbs butter. Add cinnamon and brown sugar and combine. Spread this mixture over your rolled out dough, stopping just short of each edge.

Cinnamon Roll Construction

  • Beginning at the short edge of the dough, roll the dough from one edge to the other. I pull the silicon mat straight up as I roll the dough.
  • Now that you have a gluten free cinnamon roll log, make 8 equal cuts, 2 inches each.
  • Lightly grease a 9 x 9 pan. Gently place each roll in the pan, allowing space between each roll to rise again.
  • Optional: if you would like to refrigerate the rolls and bake the next day, this is the point to stop. Cover the rolls and place in the refrigerator overnight. When ready to bake, remove from the oven and preheat the oven to 350° F. Allow the rolls to rise for ½ hour and complete remaining recipe instructions.
  • Allow the rolls to rest and rise for 30 minutes. In the meantime, preheat your oven to 350° F.
  • Bake your rolls for 20-25 minutes. Remove from oven and allow to cool slightly before frosting.

Cinnamon Roll Cream Cheese Frosting

  • In a stand mixer with your paddle attachment, combine all ingredients and blend until nice and smooth. Drizzle or spread over warm cinnamon rolls.