Look no further for the best gluten-free cinnamon rolls! If you want to enjoy a soft, tender cinnamon bun with gooey copycat Cinnabon filling, you've found the perfect match! This easy gluten-free recipe is ready with only one short rise and has dairy-free modifications included!
Before you begin making the roux, turn oven to 250ºF. Start to make the roux, but turn it off once it reaches temperature. This will serve as an extra warm place for the rolls to initially rise. Grease a 8X8-inch baking pan. Set aside.
As the oven is preheats, make the roux. Combine 2 tablespoons flour with water and milk in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. Remove from the heat and set aside.
2 tablespoons (18 g) gluten free all purpose flour, 3 tablespoons (45 g) milk, 3 tablespoons (45 g) water
Combine 110ºF milk (heated for about 45 seconds in microwave), 1 tsp sugar and yeast in a liquid measuring cup or small bowl. Stir and let sit for 5 minutes for yeast to activate.
¾ cup (180 g) milk, 1 teaspoon granulated sugar, 1 package (2 ¼ tsp, 9 g) active dry yeast
In a large mixing bowl of a stand mixer, combine the GF flour, sugar, psyllium, baking powder and salt using a paddle attachment on low speed.
2 ¼ cup (327 g) gluten free all purpose flour, ⅓ cup (67 g) granulated sugar, 1 ½ tablespoons (17 g) psyllium husk powder, 1 ½ teaspoons baking powder, ½ teaspoon salt
Add the warm milk / yeast mixture, melted butter, egg and roux. Combine on low speed until well blended. Increase to high speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still sticky.
4 tablespoons (57 g) melted butter, 1 large egg
While the dough mixes, stir together in a small bowl the filling ingredients - butter, brown sugar, and cinnamon.
4 tablespoons (57 g) slightly melted butter, ½ cup (59 g) light brown sugar, 1 tablespoon (8 g ) ground cinnamon
Spray a silicone baking mat or large piece of parchment paper with nonstick cooking spray. Scrape the dough onto the greased mat. Grease your hands with nonstick spray and pat the cinnamon roll dough into a 10X18-inch rectangle.
Use a silicone spatula to spread the filling evenly across the dough. Start with the long edge furthest from you and roll the log towards you until you have about a 2-inch unrolled strip remaining. Bring up the unrolled strip to meet the log. Pinch the seams together and then smooth with fingers.
Use a serrated sharp knife to score nine 2-inch sections. Cut in a sawing fashion rather than pressing down. This will prevent the cinnamon buns from being squished and misshapen.
Transfer to a greased 8X8-inch baking pan. Cover with a lint-free dish towel and let rise for 10 minutes in the pre-warmed oven. Remove to rise for 20 more minutes while the oven preheats to 350ºF.
If the heavy cream is not room temp, warm briefly in the microwave until it is no longer cold, but not hot. Pour the room temperature heavy cream over the top to make an extra gooey filling.
¼ cup (60 g) room temperature heavy cream
Bake for 30-35 minutes, tenting loosely with foil for the last 10-15 minutes. The tops should golden brown and the interior not wet dough. For best results, test the internal temperature with an instant read thermometer1, which should read 190ºF. Cool slightly while the frosting is prepared.
Powdered Sugar Frosting
In a medium bowl stir together the frosting ingredients until smooth and no lumps remain. Dollop the frosting on top of each warm roll. After it has been divided up, spread the frosting evenly over the tops.
In a medium bowl beat together the cream cheese frosting ingredients until smooth. Dollop the frosting on top of each warm roll. After it has been divided up, spread the frosting evenly over the tops.
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Notes
Dairy Free Modifications
Substitute non-dairy milk, such as almond or soy milk. For the butter, use plant-based vegan butter.The recommend flour, Cup4Cup, does contain milk powder. Substitute King Arthur Measure-for-Measure as an alternative.Instead of pouring heavy cream over the risen rolls before baking, use a dairy-free substitute such as coconut milk or non-dairy milk. The higher the fat content, the better, so I recommend using full fat coconut milk.
Freezing After Baking
For best results, save the frosting until ready to serve. Let the unfrosted rolls cool completely then wrap the pan securely in plastic wrap and cover with a layer of aluminum foil. Freeze up to 2 months.Thaw at room temperature for 1 hour and recover the pan with a layer of foil. Warm in a 350ºF oven for 10 minutes while the frosting is prepared. Remove from oven and cover with frosting.
Freezing Before Baking
Once the shaped rolls have been moved the greased pan, wrap the pan securely in plastic wrap and cover with a layer of aluminum foil. Freeze up to 1 month.Thaw for at least 24 hours in the refrigerator (so they completely thaw - overnight will not be enough time) and then place in a warm place to rise to first come to room temperature and then rise for 2-3 hours. Bake and frost as directed.
Freezing and Rewarming Leftovers
If you have a few leftover frosted rolls you may freeze them for later. Wrap the cooled buns individually in plastic wrap and transfer to a ziplock freezer bag. Freeze up to 2 months.Thaw at room temperature for 1 hour. Reheat at 50% power in the microwave for 30-60 seconds.