Print

The Ultimate Gooey Gluten-Free Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Close-up of a soft Gluten-Free Cinnamon Rolls slice covered in gooey caramel sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to make soft, fluffy, and chewy gluten-free cinnamon rolls using a reliable yeast dough and a rich brown butter cream cheese frosting.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups high-quality gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted for filling
  • 1 cup packed light brown sugar for filling
  • 2 tablespoons ground cinnamon for filling
  • 1/2 cup (1 stick) unsalted butter for frosting, browned
  • 4 ounces cream cheese, softened for frosting
  • 2 cups powdered sugar for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1-2 tablespoons milk or cream for frosting

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5-10 minutes until foamy.
  2. Mix wet ingredients: In a large bowl, beat the softened 1/2 cup butter, remaining 1/4 cup sugar, eggs, and vanilla extract until combined. Add the yeast mixture and mix well.
  3. Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour blend and salt.
  4. Form the dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer or by hand until a soft, sticky dough forms. Do not overmix.
  5. First rise: Cover the bowl with plastic wrap and place it in a warm spot for 60 to 90 minutes, or until the dough has visibly increased in volume. Gluten-free dough may not double like wheat dough.
  6. Prepare filling: While the dough rises, mix the 1/2 cup melted butter, brown sugar, and cinnamon in a small bowl until it forms a paste. Set aside.
  7. Roll out the dough: Lightly grease a 9×13 inch baking pan. Dust a large piece of parchment paper with extra gluten-free flour. Scrape the dough onto the paper. Gently press or roll the dough into a rough 12×16 inch rectangle. Gluten-free dough is delicate; use floured hands to shape it.
  8. Fill and roll: Spread the cinnamon-sugar filling evenly over the dough. Starting from the long edge, tightly roll the dough into a log.
  9. Cut the rolls: Use unflavored dental floss or a sharp, floured knife to cut the log into 12 equal rolls. Place the rolls cut-side up in the prepared baking pan.
  10. Second rise: Cover the pan loosely and let the rolls rise in a warm place for 30 minutes. Preheat your oven to 375°F (190°C) during the last 10 minutes of rising.
  11. Bake: Bake for 20-25 minutes, or until the tops are lightly golden brown.
  12. Make frosting: While the rolls cool slightly, brown the 1/2 cup butter by melting it in a small saucepan over medium heat, swirling occasionally until brown bits form at the bottom and it smells nutty. Remove from heat and let cool slightly. Beat the browned butter, cream cheese, powdered sugar, vanilla, and 1 tablespoon of milk until smooth. Add more milk if needed for desired consistency.
  13. Frost: Spread the warm frosting generously over the warm rolls.

Notes

  • Use a high-quality gluten-free flour blend that contains xanthan gum for the best structure.
  • Browning the butter for the frosting adds a deep, nutty flavor that complements the cinnamon.
  • If your dough is too sticky to handle, chill it for 15 minutes before rolling it out.

Nutrition

Find it online: https://flavorzine.com/gluten-free-cinnamon-rolls-soft-fluffy/