Hold on to your hats, folks. These gluten free cinnamon rolls are about to change your life. After posting our cinnamon roll cake a few months ago, we received several requests for the cinnamon roll recipe I mentioned. I’ve had this recipe for a few years, but I hesitated sharing it on our site because it is more involved than our typical quick-and-easy gluten free recipes. In fact, I usually only make this once or twice a year because it usually takes a few hours from start to finish. BUT it is soooooo worth it. I once took these to a friend whose husband was recently diagnosed with gluten intolerance, and later she told me they were the best cinnamon rolls she’d ever tasted. She also asked me about 1000 times, “…and they’re really gluten free?!”. They taste just like a cinnamon roll should taste: gooey, soft and buttery.
This recipe is adapted from the Pioneer Woman’s famous cinnamon rolls. Her recipes never disappoint me and many can be made gluten free by simply substituting an ingredient or two. It took me a few tries to get these cinnamon rolls as soft and beautiful as they should be, so I have included copious notes in the recipe on what you should do for each step. But don’t be intimidated; this recipe is really simple despite the fact that it is a bit time consuming. Also, this recipe makes a huge amount (about 36 rolls), so it is definitely worth the time you put into it. I usually put my cinnamon rolls in 6 disposable pie tins and give them out to friends or hoard them in my freezer for the holidays.
A few tips:
- For this recipe it is key to use the best quality gluten free flour blend. Not all flour blends are created equal, so we recommend choosing one that has multiple flours (like a mix of corn and rice) and that contains xanthum gum. (We use Auntie’s and it is the absolute best.)
- Because the gluten free dough is more delicate than normal cinnamon roll dough, make sure to roll it out relatively thick. If you’re worried about this, test the dough by rolling it toward you a bit before you put the filling on. If the dough sticks to the counter or tears at all, you probably want it to be thicker.
- I added my own cream cheese icing recipe, but the Pioneer Woman uses a maple icing which looks great too.
So there it is, folks! You will laugh, you will cry, you will eat 16. Enjoy!
Gluten Free Cinnamon Rolls
- 1 quart milk
- 1 cup vegetable oil
- 1 cup sugar
- 4 1/2 teaspoons active dry yeast (or 2 packages)
- 8 1/2 cups gluten free flour blend (we use Auntie's)
- 1 teaspoon baking powder (heaping)
- 1 teaspoon baking soda (scant)
- 1 tablespoon salt
- 1 1/2 cup melted butter
- 1/4 cup ground cinnamon
- 2 cups sugar
- 8oz cream cheese (softened)
- 1 cup milk
- 1 teaspoon vanilla
- 2lb powdered sugar
This recipe makes about 36 rolls, which I usually place in 6 disposable pie tins so I can easily give them away to friends or store them in the freezer to take out later!
|For the dough, heat milk, vegetable oil and sugar in a saucepan over medium heat until the mixture is warm and frothy. (Make sure not to let it boil.) Set aside and let cool to lukewarm.|
|Sprinkle yeast on top of the lukewarm mixture and allow to sit for 1 minute. Add 8 cups of the flour and mix until just combined. Set aside and let rise for 1 hour.|
|After the dough has risen, add the baking powder, baking soda, salt and remaining 1/2 cup of flour and stir until just combined. (At this point you can store the dough in the fridge for up to three days before proceeding)|
|Split the dough in half and place the first half on a well-floured surface (enough flour is key, so don't be afraid of using too much!). Roll the dough into a large rectangle, about 24 x 10 inches. Be careful not to roll the dough too thin or it will tear when you try to roll it. I try to roll mine about 1/2 inch thick.|
|Pour about 3/4 of a cup melted butter onto the dough and spread evenly with your fingers. Sprinkle 1 cup of the sugar and 1/8 cup of cinnamon over though evenly.|
|Starting at the end farthest from you, roll the dough toward you. Make sure to go slow and to roll as tight as you can. Cut this "log" into 1 1/2 inch slices, and place each slice in a baking pan that has been greased with melted butter. Repeat this process with the other half of the dough.|
|Preheat oven to 375 F and allow the rolls to rise for at least 20 more minutes. Bake for 13-15 minutes. The rolls will be just barely golden brown on the top when ready.|
|For the icing, blend the cream cheese and milk until smooth. Then, add vanilla and powdered sugar and blend until smooth. Pour over the cinnamon rolls while still warm. (The frosting should basically smother the rolls and gather at the bottom of the pan. Trust me, it is delicious.) You can freeze these rolls and reheat them in the oven (at 250 F for 15-20 minutes) or individually in the microwave later.|