If you’ve been craving authentic pull-apart cinnamon rolls the way they’re supposed to be, drop everything and put on your apron. This gluten free cinnamon rolls recipe, inspired Recreating Happiness blogger Rachel Jackson, lets all the chewy-gooey goodness unfurl.
Perfect Gluten-Free Cinnamon Rolls Recipe
The dough is extremely soft and sticky, so be sure to follow the directions for the tidiest results, and make sure the butter for the filling is very soft. There are no redos in this rollup, so don’t try to unroll and roll again. If you don’t love the look of your rolls, grease and flour a cupcake tin and bake the rolls individually for single-serving deliciousness that looks and tastes great no matter what! Note: this recipe calls for dental floss for easy slicing; if you don’t have any, use a clean, sharp knife to cut the dough, wiping clean between cuts. Cinnamon rolls are best the day they’re baked but are also delicious kept covered at room temperature and enjoyed the next day. You can also freeze uncooked or cooked rolls wrapped in plastic wrap. Make Ahead: You can refrigerate unbaked cinnamon rolls, sliced and placed in their pie plate, covered in plastic wrap, the day before you want to cook them. To bake, bring them to room temperature for 30 minutes, then bake, following the recipe directions.
FOR THE DOUGH:
- 1 packet 7 grams active yeast
- 1/4 cup granulated sugar
- 2/3 cup whole milk
- 1/2 cup (83 grams) potato starch
- 1/2 cup (80 grams) brown rice flour
- 1/4 cup (34 grams) tapioca starch, plus at least 1/3 cup more for pie plate and work surface
- 1/4 cup (40 grams) sweet white rice flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons xanthan gum
- 1/2 teaspoon kosher salt
- 1 egg
- 1/4 cup plus 1 tablespoon olive oil plus more for greasing
- 1 teaspoon pure vanilla extract
FOR THE FILLING:
- 4 tablespoons (1/2 stick) unsalted butter extremely soft
- 1/2 cup firmly packed brown sugar
- 2 tablespoons ground cinnamon
FOR THE ICING:
- 3 tablespoons cream cheese softened
- 3/4 cup powdered sugar sifted
- 2 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast and sugar.
In the microwave, warm the milk to approximately 115°F. Whisk the milk into the yeast mixture and set aside in a warm spot to proof for 10 minutes.
Meanwhile, in small bowl, mix together the potato starch, brown rice flour, tapioca starch, sweet white rice flour, baking powder, baking soda, xanthan gum, and salt.
To the bowl with the yeast, add the egg, oil, and vanilla, then beat for 10 seconds on low. Continuing on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes more. Using a spatula, transfer the soft, sticky dough to a piece of plastic wrap, shape it into a disk, wrap, and refrigerate for at least 1 hour.
Heat the oven to 350°F. Grease and lightly flour a pie plate with olive oil and tapioca starch. Lay a 15-inch piece of plastic wrap on a clean surface. Dust the plastic wrap with 1/4 cup tapioca flour, making sure to generously cover the plastic wrapped surface.
Make the filling: In a small bowl, mix together the filling ingredients. Set aside in a warm place.
Working quickly, unwrap the chilled dough onto the flour-dusted plastic wrap. The dough will still be soft and sticky, but it should peel away from the plastic wrap easily. Generously dust the top of the dough with more tapioca flour. Cover the dough with another piece of plastic wrap, then, using a rolling pin, gently roll out the dough between the two pieces of plastic wrap to form a 13 by 10-inch rectangle.
Spread the filling: Place dollops of the filling over the dough. Using a knife, spatula, or the back of a spoon, very gently spread the filling mixture over the dough until it is 1 inch from the edges of the dough. If it’s difficult to spread, don’t worry; just spread the dollops as best you can.
Roll up the dough: Starting on a shorter side of the rectangle, gently, slowly roll the dough into a tight log, using the plastic wrap to help lift and roll. If the dough begins to tear, dust your fingers with tapioca flour, then gently detach the dough from the plastic wrap and keep going. With a clean knife, slice off the ends of the roll to create clean edges.
Use clean dental floss to cut the dough into 8 rolls by sliding the floss under the dough to where you want to cut, then lifting up both sides of the floss to gently cut through the dough. Transfer each roll, with one of its cut sides up, to the prepared pie plate. Cover the rolls with plastic wrap and a towel, place the pie plate in a warm spot, and let rest for 15 minutes.
Remove the plastic wrap and towel and bake the rolls until their tops are golden brown, 22 to 25 minutes.
Make the icing: In a bowl, mix the cream cheese and powdered sugar until smooth. Whisk in the milk and vanilla. Drizzle the icing onto the cinnamon rolls after they have cooled for at least 10 minutes. Serve warm or at room temperature.
Photography Erin Ng