gluten free cinnamon roll

• Prep Time: 1 hour 20 minutes (includes dough rising)

• Cook Time: 25 minutes

• Total Time: ~1 hour 45 minutes

• Difficulty Level: Moderate

• Yields: 9 large rolls

Ingredients

For the Dough:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum, or add 1 tsp separately)

• 1 packet (2 ¼ tsp) active dry yeast

• ¼ cup granulated sugar

• ¾ cup warm milk (about 110°F – dairy or non-dairy)

• ¼ cup unsalted butter, melted (or vegan butter)

• 2 large eggs, room temperature

• 1 tsp apple cider vinegar

• ½ tsp salt

• Optional: 1 tsp vanilla extract for added flavor

For the Cinnamon Sugar Filling:

• ½ cup brown sugar, packed

• 2 tbsp ground cinnamon

• ⅓ cup softened butter (or vegan butter)

For the Glaze:

• 1 cup powdered sugar

• 1–2 tbsp milk (dairy or non-dairy)

• ½ tsp vanilla extract

Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine warm milk and sugar. Stir until dissolved.

2. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. This indicates that the yeast is active.

Tip: If the yeast doesn’t foam, discard it and try again with fresh yeast and properly warm (not hot) milk.

Step 2: Mix the Dough

3. In a large mixing bowl, add the gluten-free flour, xanthan gum (if not already in your flour), and salt.

4. Add the eggs, melted butter, apple cider vinegar, vanilla extract (if using), and the activated yeast mixture.

5. Mix using a stand mixer with a paddle attachment or hand mixer on medium speed for about 3–5 minutes, until the dough is thick but sticky.

Don’t worry if it’s not like regular dough—it should be softer and more like thick batter due to the lack of gluten.

Step 3: Let the Dough Rise

6. Lightly oil a clean bowl and transfer the dough into it. Cover it with plastic wrap or a clean kitchen towel.

7. Let it rise in a warm area for about 1 hour, or until it doubles in size.

Step 4: Roll and Fill

8. Lay a large piece of parchment paper on your counter and lightly dust it with gluten-free flour.

9. Transfer the risen dough onto the paper. Sprinkle with a little more flour and gently press or roll it out into a rectangle about 12×14 inches.

10. Spread the softened butter evenly over the surface.

11. Mix brown sugar and cinnamon in a bowl, then sprinkle generously over the buttered dough.

Step 5: Roll and Cut

12. Starting from the long side of the rectangle, carefully roll the dough into a log using the parchment paper to help guide it. Use gentle pressure to avoid tearing.

13. Once rolled, use a sharp knife or floss to cut into 9 equal pieces.

14. Place rolls into a greased 9×9-inch or 9×13-inch baking pan, leaving a bit of space between each one.

Step 6: Second Rise

15. Cover the pan loosely and let the rolls rise for 20–30 minutes while you preheat the oven to 350°F (175°C).

Step 7: Bake

16. Bake the rolls in the preheated oven for 22–27 minutes, or until golden brown and cooked through.

17. Remove from the oven and let them cool for at least 10 minutes before glazing.

Step 8: Glaze and Serve

18. In a small bowl, mix powdered sugar, milk, and vanilla until smooth.

19. Drizzle the glaze generously over the warm cinnamon rolls.

20. Serve immediately and enjoy that sweet, gooey, cinnamon-filled bliss!

Final Tips for Perfect Gluten-Free Cinnamon Rolls

• Flour Matters: Not all gluten-free flour blends behave the same. Choose one specifically designed for baking and includes xanthan gum if possible.

• Don’t Skip the Rise Times: Even gluten-free dough needs time to develop airiness and softness.

• Texture Awareness: The dough will not be as elastic as wheat dough—handle it gently, and don’t be alarmed if it’s stickier or softer.

Serving Suggestions

These gluten-free cinnamon rolls are perfect for:

• Weekend brunch

• Holiday breakfasts

• Birthdays or celebrations

• A cozy dessert with a scoop of vanilla ice cream

Pair them with a hot cup of coffee, tea, or even almond milk for a well-rounded indulgence.

Nutrition Facts (Per Roll, Approximate)

Nutrition values are approximate and can vary based on ingredients used, especially different flour blends and milk substitutes.