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Gluten-free cinnamon rolls {Cinnabon copycat}

Delicious, gooey, gluten-free cinnamon rolls
Print Recipe
Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 rolls
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • Dough:
  • 1 cup warmed milk- not hot because it will kill yeast- warm to touch
  • 1 packet gluten-free yeast = 2 1/4 tsp
  • 1/2 cup sugar
  • 1/2 cup unsalted butter melted & cooled - warm to touch but not hot
  • 2 eggs whisked
  • 1 tsp apple cider vinegar
  • 3 1/2 cups Pillsbury gluten-free flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • Parchment paper
  • Cinnamon filling:
  • 1 1/4 cup brown sugar
  • 4 tbsp cinnamon
  • 8 tbsp unsalted butter softened
  • Cream cheese frosting:
  • 8 tbsp unsalted butter softened
  • 8 ounces cream cheese
  • 2 1/4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Equipment

  • Electric mixing bowl

Method
 

  1. Warm milk, Note: Milk should not be hot because it will kill the yeast, it should feel warm to the touch but not hot.
  2. In a bowl combine sugar and warm milk, stir. Add in the yeast and lightly mix. Let it sit for 5 minutes.
  3. Add in the melted butter. Note: the butter should be warm to the touch but not hot. Stir. Add in whisked eggs, apple cider vinegar, gluten-free flour, baking powder and salt. Mix with either a bread hook mix attachment on mixer or by hand. Mix for about 5 minutes. The dough should come together. It will be sticky and may stick to sides of the bowl. That is okay!
  4. Lightly oil another mixing bowl with canola oil and transfer dough to bowl. Cover for 1 hour in a warm spot to let bread settle. Note: it will not double in size but may get a bit larger.
  5. Meanwhile, make the cinnamon filling. In a bowl combine all ingredients listed under cinnamon filling and use a fork to mix well.
  6. Preheat over to 350 F, and butter a baking sheet.
  7. Lay down a large piece of parchment paper on the counter, roll dough out until it's a little less than 1/4 inch thick.
  8. Evenly spread cinnamon mixture over dough leaving about 1/2 inch space on the sides.
  9. Use the parchment paper to pick up the dough and begin to roll the dough in so it creates the spiral. Continue this until dough is rolled up. Cut into 12 equal pieces.
  10. Place evenly on your baking sheet and bake for 20-25 minutes. Check at the 20 minute mark. You do not want them to over cook! Once they appear a little golden brown they are done. Place them on a cooling rack and let sit until completely cooled.
  11. While cinnamon rolls are cooling prepare the cream cheese frosting. Add cream cheese and butter to a mixing bowl and beat on high until combined. Cream cheese should be completely smooth with no lumps. Add in powdered sugar slowly, then add in vanilla extract and salt. Beat on medium until combined.
  12. Once cinnamon rolls are completely cooled frost generously with a butter knife. You may have a bit of extra frosting and you can use this for dipping or eating with a spoon. :)
  13. ENJOY :)

Notes

Store in the fridge for up to 4 days!