Gluten-Free Cinnamon Rolls

5 from 3 votes

Get ready to make the best gluten-free cinnamon rolls you've ever had. They are sweet, gooey and taste great warm or cold. Make sure you use Lorraine's Sweet Dough mix as mentioned in this post. You CANNOT use an all-purpose or 1-to-1 GF flour in this recipe.

Prep Time6 hrs

Cook Time25 mins

Course: Breads, Breakfast, Dessert

Cuisine: American

Keyword: cinnamon rolls

Servings: rolls

Calories: 525kcal

Author: Jenny Levine Finke

Equipment

Standing mixer

Ingredients

Dough

1 1/4 cups whole milk or dairy free milk warm but not hot (105º-110ºF)
3/4 cups unsalted butter melted but not hot
1 package Lorraine's Sweet Dough Mix
2 large eggs lightly beaten
extra GF flour as needed, for dusting surfaces and working into dough

Filling

1 1/4 cups unsalted butter softened
1 cup brown sugar
4 tsp cinnamon

Topping

½ cup heavy cream
2 cups powdered sugar
3-4 tbsp milk or more as needed for desired consistency
1 tsp vanilla

Instructions

Dough

Combine melted butter and warm milk in a bowl and set aside.
In the bowl of your standing mixer fitted with the paddle attachment, add the entire package of Lorraine's Sweet Dough mix and all three included yeast packets. Whisk to combine.
Slowly add the butter and milk mixture, plus two eggs, into dry ingredients. Once the flour is incorporated, mix on medium high speed for 5 minutes. The dough will be sticky but smooth.
Spray a clean bowl with cooking oil spray and place the mound of dough into the bowl. Cover with plastic wrap and allow it 1.5-2 hours to rise in a warm place. The dough should about double in size. Once risen, put the dough in your fridge to chill for two hours or preferably overnight. This will stiffen the dough and make it easier to work with.

Assemble Cinnamon Rolls

Knead dough on a generously floured surface. Add extra flour as needed until dough is no longer sticky or just slightly sticky. OPTIONAL: Divide the dough in half and use half for cinnamon rolls and half for another recipe.
Roll out dough into a large 18x10" rectangle (about 1/4 to 1/2" thick). It doesn't need to be perfect. You can also roll out half the dough and work it in batches if easier.
Combine butter, brown sugar and cinnamon filling ingredients in a small bowl and mix well. Spread the filling evenly over the dough using a spatula.
Roll up dough along the long side of the rectangular. It will look like a jelly roll. Pinch seams together. With the seam side down, use a serrated knife to cut dough into 1 1/2-2" rolls. You'll get get about 16 rolls.
Place rolls into lightly sprayed greased 9x13" pan (or a square 8x8" pan if making a half batch) and cover with plastic wrap. Allow the cinnamon buns to rise in warm area until they double in size, about 1-1.5 hrs.
OPTIONAL: Before baking, pour the heavy cream on top of the unbaked rolls.
Bake rolls for 25-30 minutes until lightly browned and bubbly. Allow rolls to slightly cool before adding glaze.
To add the glaze, whisk powdered sugar, milk and vanilla in small bowl until you get a thick but pourable consistency. Drizzle mixture over the rolls before eating.

Notes

This recipe is "borrowed" from Lorraine's Gluten Free.

Make it dairy-free by using dairy-free milk, butter and heavy cream. Silk makes a dairy-free heavy cream alternative. You could also use a canned coconut cream alternative in lieu of heavy cream.

You must use Lorraine's Gluten-Free Sweet Dough mix for this recipe. It won't work with other flours. Remember, the sweet dough mix already contains sugar, binders and flours needed for the dough to come together.

Be sure to leave yourself plenty of time to complete this recipe. It requires about 3-4 hours of rise time, 2 hours of chill time, 30 minutes for baking, plus time for the rolls to cool a bit before adding the sugar glaze.

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