Homemade Gluten Free Cinnamon Rolls with Cream Cheese Frosting
Yes, you can make gooey cinnamon rolls without traditional flour! This simple gluten-free cinnamon roll recipe is both gluten free and yeast free.
Is there anything better than cinnamon rolls straight out of the warm oven?
I have several loved ones with gluten intolerance, so I’m always looking for warm, comforting recipes like fluffy cinnamon rolls that I can make gluten-free for them.
Since they don’t get to enjoy treats often, I love to serve them gluten free treats for special occasions like Christmas morning! This delicious cinnamon roll recipe makes some of the BEST cinnamon rolls you’ll eat, and, they’re SO easy to make!
A lot of times, I’m a bit turned off by gluten free recipes because they call for things I don’t have, like xanthan gum, potato starch and tapioca starch.
So, I developed this cinnamon bun recipe with super simple ingredients. I also do not use yeast in this recipe. These are soft, dense cinnamon rolls, not super fluffy gluten free rolls!
Frequently Asked Questions
What will I need to make these GF Cinnamon Rolls?
- Flour (Pro Tip: I use Bob’s Red Mill 1:1 Gluten-Free Flour blend in this recipe)
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Butter
- Milk
- Apple Cider Vinegar
- Brown Sugar
- Cinnamon
- Cream Cheese
- Powdered Sugar
- Vanilla Extract
What Equipment do I need to make these Gluten-Free Cinnamon Buns?
To make the gluten-free dough, you can mix it by hand, with a hand mixer, or in the bowl of a stand mixer with a dough hook.
To make the easy frosting, I really recommend using your stand mixer with a paddle attachment since the cream cheese can be hard to whip by hand!
You will need a sharp knife to cut the rolls, and a muffin tin or baking sheet to bake the rolls.
Check out my other breakfast recipes on Blackberry Babe.
Gluten Free Cinnamon Rolls with Cream Cheese Frosting
Yes, you can make gooey cinnamon rolls without traditional flour! This simple gluten-free cinnamon roll recipe is egg free and yeast free. Topped with a delicious homemade cream cheese frosting.
Ingredients
For the cinnamon roll dough:
- 1 ½ cups gluten free all-purpose flour (plus additional flour for rolling out the dough)
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons butter, melted
- ½ cup plus 2 tablespoons milk
- 2 teaspoons apple cider vinegar
For the cinnamon layer:
- 4 tablespoons butter
- 2 tablespoon sugar
- ⅓ cup brown sugar
- 2 teaspoons cinnamon
For the cream cheese frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- ¼ cup milk, room temperature or warm
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray 6 cups in a muffin pan with cooking spray and set aside.
- Combine dry ingredients: In a large mixing bowl, add the flour, 2 tablespoons of sugar, baking powder, baking soda, and salt. Whisk to combine.
- Combine wet ingredients: In a separate, small bowl, melt 4 tablespoons of butter. In that same bowl, add the milk and apple cider vinegar. Stir to combine.
- Pour the wet ingredients into the dry ingredients and mix well until a consistent dough forms. Using clean hands, form the dough into a ball.
- Roll out dough: Lay a piece of parchment paper on your counter, and add GF flour to it. Add the ball of dough and sprinkle additional flour on top. Then, place a piece of parchment paper on top of the floured dough and roll it using a rolling pin. You will need a large rectangle or dough measuring approximately 8x14”.
- Melt the remaining 4 tablespoons of butter. Pour melted butter onto the dough, spreading it to evenly coat the surface.
- Make the cinnamon layer: Combine the remaining 2 tablespoons of sugar, brown sugar and cinnamon in a small bowl. Sprinkle evenly over the surface of the buttered dough.
- Cut the rolls: Starting with one of the short ends of the rectangle, use the parchment paper to help you roll the dough into a tight log. Pinch the ends shut and use a knife to slice the log into 6 even pieces.
- Bake: Place rolls into the prepared muffin pan and place in the preheated oven to bake for 13-15 minutes, until the tops of the rolls turn a light golden brown.
- Make the frosting: In a separate bowl, add cream cheese and softened butter to the bowl of an electric mixer fitted with the whisk attachment. Whisk until creamy. Add vanilla, salt and powdered sugar, whisk again until combined. While the mixer is running, add 1 tablespoon of room temperature or warm milk at a time until desired frosting consistency is reached.
- Serve: Spread the icing evenly over the top of the warm cinnamon rolls and enjoy!
Notes
Note: If you aren't ready to bake the cinnamon rolls, keep them in a warm place covered with a kitchen towel or plastic wrap for up to an hour before baking.
This recipe can also be made dairy free by substituting vegan butter, non-dairy milk (I like coconut milk), and vegan cream cheese for the frosting.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 538Total Fat 30gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 9gCholesterol 81mgSodium 490mgCarbohydrates 63gFiber 1gSugar 38gProtein 5g
The nutrition for this recipe is calculated by an app and may be incorrect.
