Ooey Gooey Gluten-Free Cinnamon Rolls
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You CAN have pillowy, melt-in-your-mouth cinnamon rolls on a gluten-free diet. This yeast-based recipe creates the magnificent, gooey breakfast treat of your dreams.
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The Breakfast We All Miss Most
Let's be honest: walking through the mall past a Cinnabon is pure torture when you have celiac disease. All you want is a warm, soft, ooey-gooey cinnamon roll that doesn't feel like eating a cardboard box.
The problem with gluten-free cinnamon rolls is the rolling. GF dough lacks the stretchy elasticity of gluten, so it usually cracks and breaks when you try to roll it up.
But we figured out the secret technique.
Why This Recipe Works
The Ingredients (And Why Each One Matters)
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Expert Tips for Perfect Results
Easy Ingredient Swaps
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Storage & Reheating
To keep them soft for the next day, immediately transfer cooled, uneaten rolls into a fully airtight container. To reheat, microwave a single roll for 15 seconds. It will be just as gooey as day one.
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FAQs
Can I make these overnight?
Yes! After placing the sliced rolls in the pan (Step 8), cover tightly with plastic wrap and put them in the fridge overnight. In the morning, leave them on the counter for 1-2 hours until they puff up, then bake.
Why is my dough so incredibly sticky?
GF roll dough *should* be stickier than regular dough. If it's too dry, the rolls will be hard. Keep flouring your hands rather than adding flour to the dough itself.
Ooey Gooey Gluten-Free Cinnamon Rolls
You CAN have pillowy, melt-in-your-mouth cinnamon rolls on a gluten-free diet. This yeast-based recipe creates the magnificent, gooey breakfast treat of your dreams.
Essentials
Ingredients
- 3 cups Gluten-Free 1-to-1 Flour (containing xanthan gum)
- 1/4 cup Granulated Sugar
- 1 packet (2 1/4 tsp) Instant Yeast
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Warm Milk (105°F)
- 1/4 cup Melted Butter (for dough)
- 2 Large Eggs (room temp)
- 1/3 cup Softened Butter (for filling)
- 2/3 cup Brown Sugar
- 2 tbsp Ground Cinnamon
Instructions
In a stand mixer, combine the warmed milk, sugar, and yeast. Let sit for 5 minutes until frothy.
Add the melted butter, eggs, flour, salt, and baking powder. Mix on medium speed for 5 full minutes until a smooth, sticky dough forms.
Lay out a large piece of parchment paper and dust it heavily with GF flour.
Turn the sticky dough out onto the parchment. Dust the top with more flour. Gently pat it into a 12x10 inch rectangle using your hands.
Spread the softened butter evenly across the dough leaving a 1/2 inch border. Sprinkle the brown sugar and cinnamon evenly over the butter.
Using the parchment paper to assist you, gently lift the long edge of the dough and roll it tightly into a log, peeling back the paper as you go.
Slice the log into 9 equal pieces using a very sharp knife or unflavored dental floss.
Place the rolls into a greased 9x9 inch baking pan.
Cover the pan loosely with a damp towel and let the rolls rise in a warm spot for 45-60 minutes until noticeably puffed.
Bake at 350°F (175°C) for 25-30 minutes until golden and thoroughly cooked in the center.
Frost with your favorite cream cheese icing while still warm!
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