Gluten-Free Cinnamon Rolls - A Recipe from Scratch

      Soft, gooey, and perfectly spiced, you’d hardly guess this breakfast favorite is gluten-free. A filling made with brown sugar and cinnamon provides a familiar taste, and since gluten-free bread requires a longer baking time and must reach a higher internal temperature compared to gluten-containing bread, a drizzle of heavy cream before baking helps keep the rolls moist and tender.

      **Yields 12 rolls**

      **Dough:**

      1½ cups (360 grams) whole milk

      ¾ cup (180 grams) water

      ½ cup (113 grams) unsalted butter

      5¾ cups (690 grams) gluten-free bread flour (see Note), plus extra for dusting

      ⅓ cup (66 grams) granulated sugar

      4 teaspoons (12 grams) kosher salt

      1 tablespoon (9 grams) instant yeast

      1 teaspoon (5 grams) baking powder

      2 large eggs (100 grams), at room temperature

      **Filling:**

      1 cup (220 grams) packed light brown sugar

      ¾ cup (170 grams) unsalted butter, at room temperature

      5 teaspoons (10 grams) ground cinnamon

      ⅓ cup (80 grams) heavy whipping cream, at room temperature

      **Icing:**

      4 ounces (113 grams) softened cream cheese

      ¼ cup (57 grams) unsalted butter, at room temperature

      1 cup (120 grams) confectioners’ sugar

      2 tablespoons (30 grams) whole milk

      1 teaspoon (4 grams) vanilla extract

      **Instructions:**

      For the dough: In a medium saucepan, warm the milk, ¾ cup (180 grams) of water, and butter over medium heat until the butter is melted and an instant-read thermometer reads between 120°F (49°C) and 130°F (54°C). In the bowl of a stand mixer, mix the flour, granulated sugar, salt, yeast, and baking powder together by hand until well combined. Incorporate the warm milk mixture and eggs; then, using the paddle attachment, mix at low speed for about 1 minute until combined. Scrape down the sides of the bowl and mix at medium speed for 5 minutes. (The dough will have a very thick batter-like consistency.) Cover with plastic wrap and chill in the refrigerator for 30 minutes to make handling easier.

      Spray a 13x9-inch baking pan with cooking spray, and line it with parchment paper, allowing some excess to hang over the long sides.

      For the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon until well-blended.

      Transfer the dough to a lightly floured surface and roll it out into an 18x12-inch rectangle, positioning one long side nearest to you. Spread the filling evenly over the dough. Slice the dough into 12 strips, each 1½ inches wide. Roll each strip up and place them in the prepared pan. Cover and let rise in a warm, draft-free environment (75°F/24°C) until substantially puffed, about 30 to 45 minutes.

      Preheat the oven to 350°F (180°C). Pour the cream over the rolls. Bake until golden brown and an instant-read thermometer inserted into the center registers at least 210°F (99°C), which should take about 55 minutes. Allow the rolls to cool in the pan for 10 minutes.

      For the icing: In another medium bowl, blend the cream cheese and butter until smooth. Add the confectioners’ sugar, milk, and vanilla, stirring until the mixture is smooth and fully combined. Spread the icing over the warm rolls. Serve immediately.

      **Note:** This recipe was created using King Arthur Gluten-Free Bread Flour. Not all gluten-free flours perform the same, and outcomes may vary significantly between different brands and types.

      Let us know how it turned out!