Best Gluten Free Cinnamon Rolls Recipes

HOMEMADE GLUTEN-FREE CINNAMON ROLLS

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.

GLUTEN-FREE BUTTERMILK CINNAMON ROLLS

Steps:

• Prepare dough: Whisk 2 1/2 cups rice flour, potato starch, sugar, eggs, baking powder, xanthan gum, baking soda, and salt together in a large mixing bowl. Cut in shortening until no lumps remain. Gradually pour in buttermilk and mix until incorporated; add more rice flour if dough feels too goopy. Knead with floured hands until dough is a good, solid consistency, then place in the refrigerator to cool for about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Remove dough from the refrigerator and divide in half. Roll each piece on a floured surface into a 9x12-inch rectangle.
• Mix brown sugar and cinnamon for filling together in a bowl. Spread 1/2 of the butter over each dough rectangle. Sprinkle with cinnamon-sugar mixture, then spread nuts evenly over top. Starting at the long edges, roll each rectangle into a log, then cut each into 12 slices with a very sharp knife or dental floss. Place rolls in the prepared baking pan.
• Bake in the preheated oven for 45 minutes.
• Meanwhile, prepare frosting: Mix confectioners' sugar, cream cheese, butter, and vanilla together. Gradually mix in milk until frosting reaches a spreading consistency.
• Remove cinnamon rolls from the oven and spread frosting over while still warm.

EASY GLUTEN-FREE CINNAMON ROLLS

Steps:

• Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes.
• Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough.
• Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf.
• Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart.
• Mix confectioners' sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.

GLUTEN-FREE CINNAMON ROLLS

Steps:

• Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray (without flour). In small bowl, mix brown sugar and cinnamon; set aside.
• In large bowl, stir Bisquick™ mix, granulated sugar, milk and egg until dough forms.
• Place dough on surface sprinkled with additional Bisquick™ mix; knead 5 times. Roll dough into 16x12- inch rectangle. Brush with 2 tablespoons of the melted butter; sprinkle evenly with brown sugar mixture. Starting at short side, roll up tightly; pinch edge of dough to seal well. Cut into 1 1/2-inch slices. In pan, place slices, cut sides down. Brush with remaining 2 tablespoons melted butter.
• Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
• In small bowl, mix powdered sugar and whipping cream until smooth. Spread glaze over rolls. Serve warm.

GLUTEN FREE MACADAMIA NUT CINNAMON ROLLS MADE WITH GF BISQUICK M

Steps:

• Butter a 9X13 baking pan and preheat the oven to 375.
• In a large bowl, mix the bisquick mix with the milk, sugar, salt, eggs, and ½ of the melted butter. The dough should be a bit moist, but able to be handled with dusted hands.
• Dust your work surface with bisquick (I also added some corn starch for the dusting) and place the dough in the center. Knead 2 or three times, dust the top of the dough.
• roll out (rectangles are good, but circles work too, GF dough is harder to work with!) brush the remaining melted butter on the flattened dough and sprinkle the filling ingredients evenly all over it. (You can pre mix the filling ingredients, or just add them evenly on top, either works fine.).
• CAREFULLY roll your dough into a spiral, pinching the end into itself to hold it together. Cut the dough with a large kitchen knife, and set rolls into your buttered dish. Bake for 22 minutes.
• For the frosting, mix the two cups of powdered sugar with the other ingredients (I mix them in a measuring cup to drizzle on top of the rolls when they're ready.
• Allow the rolls to cool for about 10 min, then serve drizzled with frosting, YUM!

CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)

Steps:

• Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
• Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
• Add egg and combine thoroughly.
• Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
• Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
• Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
• Preheat oven to 400°F.
• Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
• Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
• Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
• Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
• Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
• At this point you can either bake them or allow them to rise a bit longer.
• Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
• While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!

BLUE RIBBON ORANGE SCENTED GLUTEN-FREE CINNAMON ROLLS

Steps:

• Topping: Over low heat, in a small saucepan, heat 4 T butter, 1/2 cup brown sugar, 2 aT corn syrup, stirring until sugar dissolves. ac 1 t orange extract, 2 T whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9 in round cake pan. Filling: Combine all filling ingredients. Set aside until the dough has been rolled into a rectangle. Dough: Mix all dry ingredients until combined. Set aside. Put water and butter in microwave just until butter is melted. Stir. Add milk, stir. Add other wet ingredients and whisk to combine. With stand mixer running (using the paddle attachment), pour wet ingredients into dry ingredients. Scrape down the bowl if necessary. Mix on medium speed for 3 minutes. Lay plastic wrap on a slightly damp counter top. Sprinkle 2 T sugar on the wrap. Lay ball of dough on top. Gently lay another piece of plastic wrap over the dough. Pat the dough down. Roll the dough out (with the plastic wrap on top) to a square approximately 8 in x 16 in. Remove top plastic wrap. Spread filling evenly across dough's surface. Leave 1 1/2 in along one long end without any filling. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it. Cut into 8 pieces, about 1 1/2 in wide. (unflavored floss does a great job) Place rolls in prepared pan, with cut side up. Gently pat rolls down to about 1 1/2 in high. Allow the rolls to rise in a warm, draft free place for about 30 minutes, or until nearly double in size. (oven on warm works well) Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown. Allow to cool for about 5 minutes before inverting on a serving tray, and letting the syrup run down over the rolls. ENJOY!!!

GLUTEN-FREE CINNAMON ROLLS

Steps:

• Preheat oven to 375 degrees.
• Mix shortening in the flour with stand up mixer with paddle shape attachment (you can also use a standard mixer). Mix until fully combined together. Add 1 cup of milk and mix until all ingredients are moist. Turn dough out onto floured surface and knead lightly or use dough hook attachment and knead lightly.
• Roll dough out until about 1/3-inch thick and then spread the softened butter on the dough; leave a 1/3 inch border around sides. Combine both of the sugars and cinnamon and mix well. Sprinkle over the butter mixture and massage it into the butter well. Start rolling the dough tightly and press the edges and ends together. Cut into 1-inch slices and place cut side down on a greased cookie sheet. Bake for 20 minutes. Drizzle glaze over hot cinnamon rolls and enjoy!

QUICK GLUTEN FREE CINNAMON ROLLS

Steps:

• Preheat oven to 200 ° Celsius.
• Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
• Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
• Cream together butter, honey and cinnamon.
• Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
• Sprinkle with chopped pine nuts.
• Carefully roll the dough into a log.
• Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
• If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
• Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
• Brush the top of the rolls with milk.
• Bake for about 10 minutes or until they're done.
• Enjoy!

GLUTEN-FREE CINNAMON ROLLS

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.

GLUTEN FREE CINNAMON ROLLS

Steps:

• mix margarine ans sugar together. Add milk and yeast, mix. Add egg and oil, mix. Add remaining ingredients dough ingredients. Mix until all lumps are gone.
• Mix cinnamon and sugar together.
• Roll out to 13" X 13" between two sheets of plastic wrap. Sprinkle with cinnamon sugar mixture. Use bottom layer of plastic wrap to assist in rolling dough. Cut into 8 pieces. Place in ungreased pie plate. Bake at 350 for 20 minutes. Glaze if desired.