Best Easy Gluten Free Cinnamon Rolls Recipes

HOMEMADE GLUTEN-FREE CINNAMON ROLLS

Homemade Gluten-Free Cinnamon Rolls image

Gluten-free Cinnabon®-like cinnamon rolls...the best! No one has guessed yet that they are homemade gluten-free cinnamon rolls! It took me a while to perfect this recipe that I came up with but it finally works.

Provided by Burnellfam08

Categories Bread Yeast Bread Recipes

Time 1h10m

Yield 10

Number Of Ingredients 22

Ingredients

¼ cup white sugar
2 ¼ teaspoons quick-rise yeast
1 ¾ cups gluten-free all-purpose flour
2 ½ teaspoons baking powder
1 ½ teaspoons xanthan gum
½ teaspoon baking soda
½ teaspoon salt
⅔ cup milk
1 tablespoon unsalted butter
¼ cup olive oil
1 large egg
½ teaspoon vanilla extract
2 tablespoons gluten-free all-purpose flour, or as needed
½ cup brown sugar
1 tablespoon ground cinnamon
⅓ cup unsalted butter, melted
2 tablespoons unsalted butter, softened
2 tablespoons cream cheese, softened
¾ cup powdered sugar
½ tablespoon lemon juice
½ teaspoon vanilla extract
1 dash salt

Steps:

Combine sugar and yeast for dough in a small bowl. Mix 1 3/4 cups flour, baking powder, xanthan gum, baking soda, and salt together in a second bowl.
Place milk and butter in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into the yeast mixture and set aside to proof, about 5 minutes.
Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a moment and then slowly add in the flour mixture. Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes.
Cover a work surface with a sheet of good quality plastic wrap and a light layer of flour. Place dough in the center and cover with a little more flour and another sheet of plastic wrap. Roll out to a 10x13-inch rectangle; remove top layer of plastic wrap.
Combine brown sugar and cinnamon for filling in a small bowl. Spread melted butter over the entire dough rectangle and sprinkle brown sugar mixture evenly over top.
Start at a long edge and roll the dough, using the plastic wrap to help lift and roll as you go. Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife. Place rolls in a greased baking pan, cover with plastic wrap, and place in a warm spot to rise for 15 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes.
While rolls are baking, beat butter and cream cheese for frosting in a mixing bowl until smooth. Add powdered sugar; mix until smooth. Mix in lemon juice, vanilla extract, and salt.
Remove cinnamon rolls from the oven and immediately drizzle frosting over top.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 46.9 g, Cholesterol 48.5 mg, Fat 17.7 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 7.8 g, Sodium 385.3 mg, Sugar 26.6 g

GLUTEN-FREE CINNAMON ROLLS

Gluten-Free Cinnamon Rolls image

Another of Judith Fertig's recipes from 200 Fast & Easy Artisan Breads. I have never made gluten-free cinnamon rolls, so I hope this will provide a cinnamon roll fix for those on a gluten-free diet. Use half of Easy Artisan Gluten-Free Dough Recipe #446567. I have also posted the Easy Artisan Glaze with Variations Recipe #446612 recipe to go with these. The loose dough is harder to work with than a traditional wheat dough for cinnamon rolls, so follow the tips given in the recipe. The recipe was a little confusing as to the size of the rectangle & cinnamon rolls, so I have adjusted that in the directions. Bake in greased muffin tins. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add 2 cups of hot water to a broiler pan. I will include this recipe in my shared Gluten-Free cookbook.

Provided by Demelza

Categories Breakfast

Time 2h50m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 6

Ingredients

6 tablespoons sugar (white, packed light or dark brown)
2 tablespoons cinnamon
3/4 cup unsalted butter, softened
1 cup confectioners sugar (also called powdered or icing sugar)
1/4 cup whole milk (half & half or heavy whipping cream may be used)
1 teaspoon vanilla

Steps:

Filling, mix cinnamon & sugar together, beat in butter till smooth.
Spray a 20" piece of wax paper with nonstick spray.
put 1/2 of the piece of dough on the prepared wax paper.
Using a wet spatula or wet hands spread dough into a 10 x 10 square.
Spread half of the cinnamon filling on the dough.
Carefully lift one edge of the wax paper & scrape or nudge the dough over on itself to roll.
Cut into 6 equal pieces & place cut side up in greased muffin tins.
Cover with a teatowel & let rest for 40 minutes.
Repeat with remaining dough & filling.
For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
Place muffin tin on baking stone, pour 2 cups of hot water in broiler pan.
Bake for 15 to 18 minutes,or until risen and lightly browned.
Cool on wire rack.
Stir glaze ingredients together till smooth.
Drizzle with glaze once cool.