Description
Delicious gluten-free cinnamon rolls made with bread flour and a rich cinnamon sugar filling, topped with a sweet glaze.
Ingredients
Scale
- 4 ½ cups gluten-free bread flour (recommended: King Arthur Flour Gluten Free Bread Flour)
- ½ cup granulated sugar
- 4 ½ teaspoons instant yeast (two ¼ oz. packets)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups warm whole milk (90-110°F)
- ¾ cup melted unsalted butter
- 2 large eggs
- ½ cup unsalted butter (softened to room temperature)
- ⅔ cup light brown sugar
- 2 tablespoons cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- 1 ½ cups powdered sugar
- 2 tablespoons whole milk (plus 2 more tablespoons, as needed)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Add the 4 ½ cups gluten-free bread flour, ½ cup granulated sugar, 4 ½ teaspoons instant yeast, 2 teaspoons baking powder, and 1 teaspoon salt to the bowl of a stand mixer. Mix dry ingredients using the paddle attachment.
- In a separate bowl, whisk together 1 ½ cups warm whole milk, ¾ cup melted unsalted butter, and 2 large eggs.
- With the mixer running on low, slowly add the wet ingredients to the dry ingredients. It will look slightly clumpy at this point.
- Increase the mixer speed to medium and mix for about 5-7 minutes. The dough should be smooth and look like a very thick paste.
- Using an oiled spatula, scrape down the dough together into a ball. Cover the bowl with plastic wrap and refrigerate for 20 minutes.
- In the meantime, prepare the filling.
- Coat a 13×9-inch baking pan with nonstick cooking spray.
- In a small bowl, mix ½ cup unsalted butter, ⅔ cup light brown sugar, 2 tablespoons cocoa powder, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract into a paste. Set aside.
- Turn the dough out onto a surface lightly floured with gluten-free flour. Press the dough out into a 15×12-inch rectangle that’s about ¼ to ½-inch thick.
- Spread the cinnamon sugar paste evenly over the dough, going to the edge on three of the edges and leaving a 1-inch border on one of the long sides. Sprinkle with ½ cup mini chocolate chips.
- On the longer side, cut the rectangle into 12 strips approximately 1 ¼ inches wide. Roll up each strip and place the rolls into the prepared baking pan.
- Cover the rolls with plastic wrap and place in a warm place to rise until they puff up and fill the pan, about 30-60 minutes.
- When rolls have risen sufficiently, preheat the oven to 350°F. Remove the plastic wrap from the pan and bake for about 30-35 minutes, or until golden brown, reaching an internal temperature of 190-200°F.
- Remove rolls from the oven and cool for a few minutes before covering with the icing or glaze. Serve warm!
- Combine 1 ½ cups powdered sugar, 2 tablespoons whole milk, 1 teaspoon vanilla extract, and ⅛ teaspoon salt in a small bowl. Whisk until smooth, adding additional milk if needed.
Notes
- Let the rolls cool before glazing.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- If the dough is too sticky, dust with additional gluten-free flour during handling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg