Prep: 30 mins
Cook: 30 mins
Rise: 70 mins
Total: 2 hrs 10 mins
Servings: 12 servings
Yield: 12 rolls
It is easy to make fluffy and decadent cinnamon rolls even if you are following a gluten-free diet. With the rise in gluten-free baking, it is easy to find cup-for-cup prepared gluten-free flour blends in the baking aisle of most large grocery stores. If you are unable to source a pre-mixed blend, it is easy to create your own, as well.
These gluten-free cinnamon rolls are made with a cinnamon-sugar filling and a delicious glaze drizzled on top. Serve them warm and fresh from the oven on a leisurely weekend morning for breakfast or brunch, and your family will thank you!
Ingredients
For the Gluten-Free Cinnamon Rolls:
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1 cup whole milk
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1 (1/4-ounce) package active dry yeast
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1/2 cup plus 1 tablespoon granulated sugar, divided
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1 large egg
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5 tablespoons unsalted butter, melted and cooled, divided
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3 1/2 cups gluten-free flour blend, plus more for dusting
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2 teaspoons baking powder
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1/2 teaspoon salt
For the Cinnamon-Sugar Filling:
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3 tablespoons butter, melted
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1/2 cup brown sugar, firmly packed
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2 teaspoons ground cinnamon
For the Glaze:
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1 1/2 cups confectioners' sugar
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1 tablespoon milk
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1/2 teaspoon pure vanilla extract
Steps to Make It
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Gather the ingredients. Coat a 9-inch round metal cake pan with cooking spray and set aside.
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Warm the milk to about 105 F. Pour the warmed milk into a medium mixing bowl. Sprinkle the yeast and 1 tablespoon of sugar over the milk, and set aside until the yeast dissolves and is bubbly—about 5 minutes.
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Add the egg and 4 tablespoons of the melted and cooled butter to the yeast mixture. (Reserve the remaining 1 tablespoon of butter.)
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Place the gluten-free flour blend, baking powder, salt, and remaining 1/2 cup sugar in a large bowl and whisk to combine.
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Add the flour mixture to the yeast mixture and stir until well-combined. The dough will be thick and tacky. Allow the dough to rest for 10 minutes.
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Dust a piece of parchment paper with the additional gluten-free flour blend. Roll the dough into a 10×16-inch rectangle, about 1/4-inch thick.
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Brush the surface of the dough with the 3 tablespoons of melted butter.
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In a small bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
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Roll the dough into a tight log and pinch the seam together at the top to seal.
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Use a serrated knife or dental floss to cut the dough crosswise into 12 pieces.
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Place the rolls cut-side up in the prepared cake pan. Cover with a clean kitchen towel and set aside in a warm place to rise for 1 hour. The buns will not double in size but will soften and expand slightly.
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Preheat the oven and heat to 350 F. Once the buns have risen, brush the tops of them with the reserved 1 tablespoon melted butter. Bake the buns until light golden brown—about 30 minutes.
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Whisk all the glaze ingredients (powdered sugar, milk, and vanilla extract) together in a small bowl until smooth.
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Place the baked buns on a cooling rack and let cool for about 5 minutes. Spoon the glaze evenly over the cinnamon buns before serving. Enjoy warm.
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 342 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 5g | 27% |
Cholesterol 38mg | 13% |
Sodium 212mg | 9% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 1g | 5% |
Total Sugars 31g | |
Protein 5g | |
Vitamin C 0mg | 0% |
Calcium 91mg | 7% |
Iron 2mg | 11% |
Potassium 94mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |