Easy-To-Make Gluten-Free Cinnamon Rolls

This delicious recipe by Let Them Eat Gluten Free Cake on YouTube is gluten-free but you won’t be able to notice because its taste and texture are guaranteed yummy and restaurant quality! If you don’t believe me, then you should try and see it for yourself.

Materials:

Dough

• 3½ cups gluten-free bread flour
• 1 cup granulated sugar
• 1¾ tsp baking powder
• 2 tbsp + 1½ tsp instant yeast
• 2 tbsp whole psyllium husks or 1½ tbsp psyllium husk powder, optional
• 1 tsp salt
• 1½ cups milk or dairy-free alternative
• ¾ cup or 1½ sticks butter, very soft or melted (or dairy-free butter alternative)
• 2 large eggs, lightly beaten

Cinnamon sugar filling

• ½ cup or 1 stick of butter, softened
• 1 cup brown sugar
• 4 tsp cinnamon

Cream cheese frosting

• 4 ounces cream cheese, softened
• 4 tbsp or ½ stick butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract or vanilla bean paste

Directions:

Step 1

In the bowl of a stand mixer, add the dry ingredients, then blend them all together over low speed until well combined, and slowly add the wet ingredients as you continue blending. Once well combined, turn the speed setting to medium or medium-high, then continue to beat them for about 5 minutes until smooth and a bit stretchy. Remove the bowl from the mixer, then scrape the sides of the dough, and shape it into a ball. Cover the bowl, then place it in a warm area, and let it rise for about 2 hours or until doubles in size. Turning your oven on to the warm function (about 160-170° F) and then turning it off before placing the dough inside is a great area for dough proofing. It should be fluffy looking and almost look like buttercream frosting. Chill for at least 4-6 hours. Add all of the ingredients of the filling to a stand mixer or mixing bowl, then use a handheld mixer, and mix them all together for about 3-4 minutes or until fluffy, then cover and set aside.

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Step 2

Once ready to bake, remove the dough from the fridge, then flour the surface where you’ll shape the dough, and start kneading the dough into a smooth ball. Roll the dough into a rectangular shape with about ¼” thickness, then spread the filling all over the surface of the dough leaving only about ½” border at the far edge to seal. Roll it up into a log, then place the seam side down, and freeze it for about 15 minutes. After freezing, use dental floss to cut the rolls evenly, then place the rolls into a greased baking dish, and cover it with plastic wrap. Let it proof until larger but not quite double in size. If rolls have been refrigerated overnight, remove them from the fridge about an hour before you plan to bake them to allow them to come to room temperature and finish their second rise. Preheat your oven to 350°F, then once the rolls are ready, remove the plastic wrap, and bake them for about 20 to 25 minutes or until golden brown. While waiting for the rolls to bake, prepare the cream cheese frosting. Simply beat together all of the frosting ingredients until smooth, then frost the freshly baked rolls as desired, serve, and enjoy!

*All image credit belongs to Let Them Eat Gluten Free Cake via YouTube and uvulagirl via Instagram. Follow and subscribe to her channel for more!

Easy-To-Make Gluten-Free Cinnamon Rolls