Gluten-Free Cinnamon Rolls - Bake from Scratch

      Soft, gooey, and perfectly spiced, this breakfast favorite is surprisingly gluten-free. A filling of brown sugar and cinnamon provides a nostalgic taste, and since gluten-free bread requires a longer bake time and must achieve a higher internal temperature than traditional bread, drizzling heavy cream before baking ensures the rolls stay 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 additional 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) cream cheese, softened

      - 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

      **For the Dough:**

      In a medium saucepan, combine milk, ¾ cup (180 grams) of water, and butter over medium heat until the butter has melted, and the temperature reaches between 120°F (49°C) and 130°F (54°C) on an instant-read thermometer. In a stand mixer bowl, mix together the flour, granulated sugar, salt, yeast, and baking powder by hand until well incorporated. Add the warm milk mixture and eggs, and with the paddle attachment, mix at low speed until combined, for about 1 minute. Scrape down the sides of the bowl and mix at medium speed for 5 minutes until the dough resembles a very thick batter. Cover with plastic wrap and refrigerate for 30 minutes to make the dough easier to handle.

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

      **For the Filling:**

      In a medium bowl, combine brown sugar, butter, and cinnamon until mixed well.

      Place the dough on a lightly floured surface and roll it out into an 18x12-inch rectangle, positioning one long side closest to you. Evenly spread the filling over the dough. Cut the dough into 12 strips, each measuring 1½ inches. Roll each strip up and place it in the prepared pan. Cover and let rise in a warm, draft-free area (around 75°F/24°C) until puffy, about 30 to 45 minutes.

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

      **For the Icing:**

      In a separate medium bowl, mix together the cream cheese and butter until smooth and well combined. Add the confectioners' sugar, milk, and vanilla, mixing until smooth. Spread the icing over the warm rolls and serve immediately.

      **Note:** This recipe was created using King Arthur Gluten-Free Bread Flour. Not all gluten-free flours perform the same way, and results can differ significantly among brands and types of gluten-free flour.

      We’d love to hear how it turned out!