How To Make Cream Cheese Frosting
By popular demand, I am adding a simple cream cheese frosting to this recipe. If you are not a fan of cream cheese, you could glaze them with my vanilla maple glaze or leave them plain.
Make sure to use room temperature cream cheese and butter and sift your powdered sugar if it is very lumpy.
- In the bowl of your stand mixer, or a medium-sized mixing bowl, combine room temperature cream cheese, unsalted butter, salt and vanilla until smooth and slightly fluffy.
- Turn of the mixer and make sure to scrape down the sides and the paddle.
- Add the powdered sugar and mix on low speed until combined. Increase speed to medium-high and until the frosting appears to light and fluffy.
- Cream Cheese Frosting can sit at room temperature for up to two hours but if you are making this ahead of time, make sure to keep it refrigerated until you are ready to frost your rolls.
Store any leftover cream cheese filling in your fridge for up to 7 days or freeze in an airtight container for up to 3 months. Allow for it to come to room temperature before using
Some fun recipes to use up any leftover Cream Cheese Frosting:
- It makes a delicious topping for my Gluten Free Applesauce Cake
- Instead of the caramel buttercream, use it as a frosting for my Gluten Free Banana Snack Cake
Tips For Making The Best Gluten
- Always use a brand of gluten-free flour that is recommended for yeast baking. Seriously, I cant express this enough! Not all brands of gluten-free flour blends can be used in yeast baking. I highly recommend Better Batter and Pillsbury gluten-free.
- Always use fresh, instant yeast and baking powder. Check the expiration dates.
- Do not overheat the milk or the butter, or it could kill the yeast, and the cinnamon rolls will not rise. They should be warm to the touch like bathwater.
- Use room-temperature eggs in the dough. Using cold eggs could affect the yeast or mix with the melted butter and cause it to coagulate. To quickly bring your eggs to room temperature, place them in a bowl of warm water for a few minutes.
- Flour your rolling pin. This will keep the dough from sticking to the rolling pin.
- Do not roll the dough too thin. Gluten-free yeast dough is not as pliable as traditional cinnamon roll dough.
- During rolling, you can seal any cracks in the dough with warm water. Dip your fingers in warm water and smooth over the dough.
- Use dental floss to cut the dough instead of a knife. Cutting the dough with a knife can flatten the dough.
- If you are baking at a high altitude, you will need to adjust the recipe. King Arthur has a good resource for adjusting recipes for high-altitude baking.
A Family Tradition Of Warm Cinnamon Rolls
Rolls a lot like these warm, fluffy gluten free cinnamon rolls were a family staple of mine growing up. They were homemade, but we didn’t make them ourselves.
I had an aunt from Sweden who made the best cinnamon rolls. They used to call them Bia’s buns, and everyone thought that was hysterical. I had no clue why, but I laughed like I was in on it . I just wanted the rolls.
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Gluten Free Cinnamon Rolls Recipe Rockin Mama
Gluten Free Cinnamon Rolls Recipe Ingredients 1 tablespoon of active dry yeast 2/3 cup low-fat milk 1/4 cup organic cane sugar 2 tablespoons of unsalted butter 1/4 cup sunflower oil 1 teaspoon vanilla 1 egg 1 1/2 cups gluten free flour 1 teaspoon xanthan gum 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt Filling:
What Ingredients Do I Need
There’s a full printable recipe card below with the full method, but for the shopping list you will need the following:
- 2 tbsp boiling water
As you can see, it’s actually a fairly simple ingredients list!
The sugar is important for activating the yeast and flavouring the bake and I wouldn’t recommend baking without it.
I haven’t tried a dairy free version but imagine it would substitute fairly well with a dairy free milk and dairy free spread instead of butter.
I always add extra xanthan gum because it helps with the texture of the bake – I wouldn’t recommend omitting it.
The flour I use is the FREEE gluten free white bread flour, which is available in UK supermarkets.
It’s a blend of rice, potato and tapioca flour, and while I don’t have my own homemade mix it is something I’m working on!
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The Frosting And The Filling
For the filling: Mix one stick of softened butter, ¾ cup of brown sugar and one tablespoon of cinnamon together in a medium bowl. I just mixed it up with a spoon. Resist the urge to melt the butter all the way. This will only cause the filling to leak more whilst baking.
For the icing: I used my delicious cream cheese frosting to ice these rolls. I halved the recipe and didn’t use it all because in my opinion too much frosting on a cinnamon roll is no bueno. But I know some people LOVE lots of frosting so feel free to use it all if you like.
How To Shape The Yeast Free Cinnamon Roll Dough
Once the dough has rested for the first time, transfer it to a parchment-lined sheet tray, which is lightly dusted with some gluten free flour . The flour will help the dough from sticking to the parchment paper.
Your dough will look very soft. Gently, with your hands, pat the dough into a rectangular shape around 12 x 8 inches . It should be around 1.5cm/0.5 inches tall. Only use as little flour as possible. The more flour you add, the tougher and denser your cinnamon rolls will become. So please trust me here and only use as little flour as possible.
For best results place the rectangular gluten free cinnamon dough in the fridge for 20-30 minutes. Skipping this step will make rolling the cinnamon rolls a challenge. Resting the dough is mandatory
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The Gluten Free Vegan Brioche Dough
Making the dough for these cinnamon rolls is incredibly easy: just activate the yeast and make the psyllium gel , and then combine all the ingredients in the bowl of a stand mixer fitted with a dough hook and knead everything together into a smooth dough.
The dough will be soft and very slightly sticky to the touch, but if you give it a quick, gentle knead on a lightly floured surface, youll see that its very easy to handle. Just make sure that your work surface and your hands are floured as you handle it.
Side Note: Baking Powder In Cinnamon Rolls
Yes, I know, cinnamon rolls dont typically contain any baking powder they rely entirely on yeast for their fluffy, pillowy-soft, squishy texture.
However, were in the realm of gluten free baking and, sometimes, in order to achieve a texture thats virtually indistinguishable from that of a regular wheat-based equivalent well, we need to cheat a bit. Thats where the baking powder comes in.
The baking powder helps to make the gluten free vegan cinnamon rolls even fluffier and softer, and therefore closer in texture to their regular equivalents made with wheat flour. Its a small trick but it makes a huge difference.
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Roll Then Slice The Dough
Time to roll. Starting at the top, pull the parchment paper down towards you to make the first roll. Continue to roll the dough using the parchment paper instead of your hands until you have one roll left.
At that point, use the bottom of the parchment paper to pull up the bottom of the dough so the log sits in the center of the parchment paper versus the bottom. Gently pinch the seams together to close.
Using a sharp knife, slice the log in half using one confident slice versus a sawing motion. Slice each half in half, then each quarter into thirds to make 12 slices total. Wipe off the knife as necessary with a paper towel. If the dough seems super wet it might be helpful to dip your knife in the flour blend in between slices.
Transfer the rolls into a nonstick sprayed 9 pie pan I use the knife as kind of a scraper/support for each slice. Again, this dough is much softer then traditional cinnamon roll dough so be gentle. If the slices get misshapen thats ok. Theyll puff up during the second rise, plus theyll be covered in icing anyway!
Place the pie pan in the same warm spot to let the cinnamon rolls puff up and rise a second time mine usually take 30-40 minutes.
Can I Freeze Gf Cinnamon Rolls
Once you are done baking your gluten-free cinnamon buns, you can cool them completely and freeze them before adding the frosting. To reheat them, try letting the defrost at room temperature until they’re no longer frozen in the center, and then sprinkle them with some water. You can reheat your gluten cinnamon rolls in a 275Â°F oven.
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Testing If Your Yeast Is Active
It’s very important with any bread recipe that you activate the yeast before using it.
To do this, all of my gluten free bread-based recipes start by mixing the yeast with warm milk and sugar.
I’d strongly recommend using a food thermometer like this one to ensure the water or milk is around 40’C – skin temperature.
Too hot and it will kill the yeast, which means your bake will not rise.
When left in a warm spot for 5-10 minutes, the yeast should form a frothy top a bit like the head on beer.
This means your yeast is active and you’re good to go!
If your yeast doesn’t froth up after 10 minutes, it’s likely it is dead and you’ll need to discard it and start again.
Sometimes yeast can go out of date so this could be a reason for it not frothing.
You also need to make sure the water is warm – not hot.
When you pop your finger in it, it should be a warm, comfortable temperature, around the same as your skin.
Bake Then Ice The Rolls
Bake the rolls for 16-20 minutes at 350 degrees or until the tops are golden brown, rotating the pan 180 degrees halfway through. Let the cinnamon rolls cool for at least 15 minutes before slathering in icing, otherwise theyll absorb it all.
The icing is just room temperature butter or vegan butter whisked vigorously with powdered sugar, hot water, and vanilla. Ive tried topping these rolls with cream cheese frosting and this simple butter + powdered sugar version knocks it out of the park tastes like Cinnabon!
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Making This Recipe Snap A Photo And Tag @lifeafterwheat On Social Then Come Back And Leave A Comment And/or Rate The Recipe
Thanks for stopping by, ENJOY!
XOXO Celeste and the Life After Wheat team
Yield: Prep Time: Additional Time: Total Time:
The BEST Gluten Free Cinnamon Rolls you’ll ever eat! Soft and fluffy thanks to a *secret* ingredient.
- 1 cup prepared gluten free vanilla pudding
- 1/2 cup butter, room temp and cut into pieces
- 2 large eggs, room temp
- 3/4 cup milk, warm
Why Is My Gf Cinnamon Roll Dough So Sticky
Here are some questions to ask yourself as you troubleshoot:
- Did you use Better Batter classic blend GF flour, and measure by weight? Not all gf flour blends are created equal, particularly for yeast applications.
- Did you use butermilk powder, or dry milk powder in its place, and not liquid buttermilk? That is a relatively common error and will lead to overhydrated dough.
- Did you measure your water slowly, and by weight, not volume? It’s very easy to overmeasure water.
- Did you make your dough with a stand mixer, and beat the dough until it began to pull away from the sides of the mixer bowl?
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Overnight Option: Is It Possible To Prepare These Gluten Free Vegan Cinnamon Rolls Ahead Of Time
Yes!! You can definitely prepare them ahead of time. You have two options, and both work really well:
- Prepare the dough and then keep it in the fridge overnight . You can then roll, shape, proof and bake the cinnamon rolls the next day.
- Alternatively, you can make the dough and shape the cinnamon rolls, and then keep the tightly covered baking tin in the fridge overnight. The next day, bring the rolls to room temperature. If they havent doubled in size by the time theyve reached room temperature, proof them for a while longer and then, bake according to the recipe.
Note that I dont recommend keeping the dough in the fridge for longer than one day.
The Ultimate Gluten Free Vegan Cinnamon Rolls
This is the only gluten free vegan cinnamon rolls recipe youll ever need. These cinnamon rolls are PERFECT: pillowy-soft, fluffy and wonderfully squishy, youd honestly never guess that they dont contain any gluten, eggs or dairy. Theyre also incredibly easy to make and the dough is a joy to work with. Theres also an overnight, make-ahead option, so you can prepare them the night before and have them for breakfast the next day!
Let me start by saying that I still cant believe that these are actually real. I never imagined that gluten free AND vegan cinnamon rolls could be this ridiculously soft and fluffy. I honestly had to pinch myself when they first came out of the oven, and then again when I had the first bite, because theyre just MIND BLOWING.
Theyre pillowy-soft, fluffy and wonderfully squishy just like any proper cinnamon rolls should be. The flavour is INCREDIBLE. Theyre rich and indulgent, and you really cant tell that they dont contain any gluten, eggs or dairy.
And theyre ridiculously easy to make!!! The dough is a joy to work with: you can roll and shape it without any problems whatsoever, and also without having to chill it in the fridge. You can go straight from kneading to shaping without any extra steps in between.
So, without further ado: heres how to make the most *spectacular* gluten free vegan cinnamon rolls.
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The Simple Vanilla Icing
The icing is just a simple mix of powdered/icing sugar, non-dairy milk and vanilla. Dont be tempted to skip the vanilla!! It gives the icing a wonderful depth of flavour and makes the cinnamon rolls infinitely more delicious.
I used vanilla bean paste in my icing, as I love its intense flavour and also the little specks of vanilla that it adds to the icing. However, you can also use double the amount of vanilla extract.
Its best to spread the icing over the cinnamon rolls while theyre warm but not super hot. I like to pour or drizzle it evenly over the cinnamon rolls, and then spread it out with the back of a spoon.
And then, all thats left to do is to enjoy the warm, squishy, pillowy-soft cinnamon rolls that just so happen to be gluten free and vegan. Seriously, how amazing is that?!
What Makes These Gluten
The secret lies in the technique of making these gluten-free cinnamon rolls so special. After many times of trial and error, we found that you just cant get enough filling inside the rolls unless you first freeze the brown sugar and butter into a block.
Its the same tried and true techniques that go into the BEST gluten-free crescent rolls and gluten-free sourdough crescent rolls you will ever have as well. They are so flaky and delicious! There is a bunch of rich, creamy butter grated onto the dough before rolling.
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Gluten Free Cinnamon Rolls Faqs
Can These Rolls be Made Dairy Free or Vegan?
They can be made dairy free with the use of a dairy free alternative in the bread flour blend as well as for the butter and milk. Ive had one reader state that she made them with JUST egg as an egg substitute and they were amazing!
Does the Dough Need to be Refrigerated?
In order to work with most of my gluten free doughs, a lengthy time in the fridge is very helpful in shaping and rolling. Properly chilled dough will be very easy to knead and shape.
Can a Glaze be Used Instead of Cream Cheese Frosting?
Absolutely! I have a recipe for not only the cream cheese frosting, but also a powdered sugar glaze in the recipe card.
Are Psyllium Husks Necessary?
These cinnamon rolls can be made without psyllium husks and will still be delicious and whomever eats them wont know the difference. The only person that may know the difference is the one making them. Psyllium husks make the dough a little more extensible and easier to handle and, therefore, roll out.
Nowgo and eat an ultimate gluten free cinnamon roll, the best you will ever have!!!!
Ultimate Gluten Free Cinnamon Rolls
Cinnabon, who? These Ultimate Gluten Free Cinnamon Rolls will put Cinnabon to shame! Warm, gooey, and SOFT, you wont believe theyre gluten free.
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There are some recipes floating around on the world wide web for gluten free cinnamon rolls that arent bad tasting. Believe me, Ive tried almost all of them. But what they always lack is not in flavor, but texture! Am I right, fellow gluten free people??? Isnt that usually the case with all gluten free foods, or at least breads? The texture is just beyond intolerable. Its what weve all settled for over the years. Its good, for gluten free. Blah, blah, blah.
Well, I refuse to settle for rock hard rolls that dont have that feathery-like texture that you can unroll and tear apart, if thats the way you eat your cinnamon rolls . I cant even begin to tell you how many hockey pucks I threw right in the trash over the years. Way too many to count! But I rarely give up when it comes to baking, so I just kept trying. And trying. And trying. Gluten free hockey pucks, 100. Soft and fluffy ones, zero! Until now
The picture below is not an illusion. Its not a trickery of a gluten-filled cinnamon roll pretending to be gluten free. This is the actual gluten free cinnamon roll in all its glory, and it is UNBELIEVABLE!!
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