Gluten-Free Cinnamon Rolls

Name: Gluten-Free Cinnamon Rolls
Total time: 2 h
Ingredients: 2 ½ cups all-purpose gluten-free flour, plus more for dusting; 1 package instant yeast (2 1/4 teaspoons); ½ teaspoon salt; 4 tablespoons unsalted butter, softened; 1 cup low-fat milk, warmed; 1 large egg; 1 tablespoon granulated sugar; 1 teaspoon vanilla extract; ½ cup packed light brown sugar; 4 tablespoons unsalted butter, melted; 1 tablespoon ground cinnamon; ½ cup confectioners' sugar; 1 tablespoon low-fat milk

8 Ratings
8 Reviews

These rolls are wonderfully fluffy and packed with cinnamon flavor--you'd never know they're gluten-free. Plus, with only one rise time, this recipe is quicker to make than other yeasted doughs.

Devon O'Brien

Source: EatingWell.com, February 2017

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Read the full recipe after the video.

Recipe Summary

total:

2 hrs

active:

25 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
To prepare dough: Combine flour, yeast and salt in a stand mixer with a paddle attachment. Add softened butter and mix on low speed until crumbly.

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Step 2
Whisk milk, egg, sugar and vanilla in a medium bowl. Add to the mixer and mix on low speed until combined.
Step 3
To prepare filling & assemble rolls: Combine brown sugar, melted butter and cinnamon in a small bowl.
Step 4
Coat a 9-inch round cake pan with cooking spray. Lightly flour a large piece of parchment paper. Turn the dough out onto the paper and lightly dust with flour. Pat into a 12-by-10-inch rectangle. Spread the filling over the dough. Starting from a shorter side, roll the dough up, jelly-roll style, into a 12-inch-long log. Slice crosswise into 12 (1-inch) rolls and arrange in the prepared pan. Loosely cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
Step 5
Preheat oven to 350 degrees F.
Step 6
Uncover the rolls. Bake until golden brown, 25 to 30 minutes.
Step 7
To prepare icing: Stir confectioners' sugar and milk in a small bowl until smooth. Drizzle the icing over the warm rolls.

Tips

Equipment: 9-inch round cake pan, parchment paper

Nutrition Facts

Serving Size:

1 roll

Per Serving:

229 calories; protein 4.1g; carbohydrates 35.3g; dietary fiber 3g; sugars 16g; fat 9.2g; saturated fat 5.1g; cholesterol 36.9mg; vitamin a iu 303.3IU; folate 17.5mcg; calcium 62.8mg; iron 1.1mg; magnesium 4.7mg; potassium 61.8mg; sodium 116.4mg; added sugar 15g.

Exchanges:

1 1/2 fat, 1 other carbohydrate, 1 starch

8 Ratings

5 star values: 2
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 5

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Emily

03/17/2019

These were dense and did not taste good. I bake GF all the time, and this recipe is flawed. The yeast needs to bloom in the warm milk and sugar, but that's not how this is written. I used brand new fresh yeast and was careful with the temp of the milk. I followed the recipe, figuring there was some test kitchen reason for the procedure, but no. This is a whole Sunday morning I'm not getting back. Should have read the comments first! Eating Well editors: please either have your test kitchen revisit.

Stephen Coons

02/10/2018

Delete this mess, follow the instructions and you end up with non fluffy, sugar bricks.

Lisa Valente

11/28/2017

These were sticky and gooey and not too sweet. And most people couldn't tell they were gluten free, so it was nice to feed my friends who ate GF without making two separate dishes. For the people who had trouble I wonder if their yeast was expired or the milk wasn't warm enough (or too hot!). I've had those problems before and now am very careful with my yeast doughs.

cdaven5@yahoo.com

08/23/2017

I used gluten free 1:1 baking mix and almond milk. Otherwise followed this exactly. they were awful. no one would eat them. ended up in the garbage. seemed to be too much dough and not near enough filling to even cover the dough and very bland taste. will look for another recipe.

EatingWell Member

08/23/2017

PamK

08/18/2017

Easy and good, did not have a problem with the rolls rising. However, I used oat flour and almond milk would not describe them as chewy more crumbly but good. What kind of flour did anyone else use? Will try recipe again and change to the gluten free 1:1 baking flour.

Wendy W.

08/15/2017

So disappointing! Followed this recipe exactly but the dough never rose. As written, this recipe does not give a chance to activate the yeast properly.

Penelope Wall

03/01/2017

I'm don't normally bake gluten-free, but these cinnamon rolls are superb. Not too bready, chewy, but not too chewy. Yum.

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Gluten-Free Cinnamon Rolls

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (8)

All Reviews for Gluten-Free Cinnamon Rolls

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Gluten-Free Cinnamon Rolls

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (8)

All Reviews for Gluten-Free Cinnamon Rolls