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Perfect Gluten-Free Cinnamon Rolls Recipe

The dough is extremely soft and sticky, so be sure to follow the directions for the tidiest results, and make sure the butter for the filling is very soft. There are no redos in this rollup, so don’t try to unroll and roll again. If you don’t love the look of your rolls, grease and flour a cupcake tin and bake the rolls individually for single-serving deliciousness that looks and tastes great no matter what! Note: this recipe calls for dental floss for easy slicing; if you don’t have any, use a clean, sharp knife to cut the dough, wiping clean between cuts. Cinnamon rolls are best the day they’re baked but are also delicious kept covered at room temperature and enjoyed the next day. You can also freeze uncooked or cooked rolls wrapped in plastic wrap. Make Ahead: You can refrigerate unbaked cinnamon rolls, sliced and placed in their pie plate, covered in plastic wrap, the day before you want to cook them. To bake, bring them to room temperature for 30 minutes, then bake, following the recipe directions.

Course Breakfast

Cuisine American

Servings 8 Rolls

Calories 382kcal

Author Team GFF

Ingredients

FOR THE DOUGH:

• 1 packet 7 grams active yeast
• 1/4 cup granulated sugar
• 2/3 cup whole milk
• 1/2 cup (83 grams) potato starch
• 1/2 cup (80 grams) brown rice flour
• 1/4 cup (34 grams) tapioca starch, plus at least 1/3 cup more for pie plate and work surface
• 1/4 cup (40 grams) sweet white rice flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1-1/2 teaspoons xanthan gum
• 1/2 teaspoon kosher salt
• 1 egg
• 1/4 cup plus 1 tablespoon olive oil plus more for greasing
• 1 teaspoon pure vanilla extract

FOR THE FILLING:

• 4 tablespoons (1/2 stick) unsalted butter extremely soft
• 1/2 cup firmly packed brown sugar
• 2 tablespoons ground cinnamon

FOR THE ICING:

• 3 tablespoons cream cheese softened
• 3/4 cup powdered sugar sifted
• 2 tablespoons whole milk
• 1/2 teaspoon pure vanilla extract

Instructions

• Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast and sugar.

  In the microwave, warm the milk to approximately 115°F. Whisk the milk into the yeast mixture and set aside in a warm spot to proof for 10 minutes.

  Meanwhile, in small bowl, mix together the potato starch, brown rice flour, tapioca starch, sweet white rice flour, baking powder, baking soda, xanthan gum, and salt.

  To the bowl with the yeast, add the egg, oil, and vanilla, then beat for 10 seconds on low. Continuing on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes more. Using a spatula, transfer the soft, sticky dough to a piece of plastic wrap, shape it into a disk, wrap, and refrigerate for at least 1 hour.
  
• Heat the oven to 350°F. Grease and lightly flour a pie plate with olive oil and tapioca starch. Lay a 15-inch piece of plastic wrap on a clean surface. Dust the plastic wrap with 1/4 cup tapioca flour, making sure to generously cover the plastic wrapped surface.
• Make the filling: In a small bowl, mix together the filling ingredients. Set aside in a warm place.
• Working quickly, unwrap the chilled dough onto the flour-dusted plastic wrap. The dough will still be soft and sticky, but it should peel away from the plastic wrap easily. Generously dust the top of the dough with more tapioca flour. Cover the dough with another piece of plastic wrap, then, using a rolling pin, gently roll out the dough between the two pieces of plastic wrap to form a 13 by 10-inch rectangle.
  
• Spread the filling: Place dollops of the filling over the dough. Using a knife, spatula, or the back of a spoon, very gently spread the filling mixture over the dough until it is 1 inch from the edges of the dough. If it’s difficult to spread, don’t worry; just spread the dollops as best you can.
  
• Roll up the dough: Starting on a shorter side of the rectangle, gently, slowly roll the dough into a tight log, using the plastic wrap to help lift and roll. If the dough begins to tear, dust your fingers with tapioca flour, then gently detach the dough from the plastic wrap and keep going. With a clean knife, slice off the ends of the roll to create clean edges.
  
• Use clean dental floss to cut the dough into 8 rolls by sliding the floss under the dough to where you want to cut, then lifting up both sides of the floss to gently cut through the dough. Transfer each roll, with one of its cut sides up, to the prepared pie plate. Cover the rolls with plastic wrap and a towel, place the pie plate in a warm spot, and let rest for 15 minutes.
  
• Remove the plastic wrap and towel and bake the rolls until their tops are golden brown, 22 to 25 minutes.
  
• Make the icing: In a bowl, mix the cream cheese and powdered sugar until smooth. Whisk in the milk and vanilla. Drizzle the icing onto the cinnamon rolls after they have cooled for at least 10 minutes. Serve warm or at room temperature.

Nutrition

Calories: 382kcal | Carbohydrates: 58g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 316mg | Potassium: 253mg | Fiber: 2g | Sugar: 33g | Vitamin A: 310IU | Vitamin C: 0.4mg | Calcium: 99mg | Iron: 0.9mg

Photography Erin Ng

Photography Aran Goyoaga

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This one-pan gluten-free baked eggs dish is loaded with flavor and texture. You can easily double this recipe and bake in a large casserole to feed a crowd.  

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Pineapple-Ginger Green Smoothie 

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Soft-Cooked Eggs with Asparagus and Snap Pea Breakfast Salad

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We recommend Aran Goyoaga’s cookbook. Find it here.

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

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Gluten-Free Everything Muffins

You can make these tasty gluten free muffins dairy free by substituting regular milk for almond or another plant-based milk. Once cooled, store in a covered container or ziplock plastic bag at room temperature for 3 days, then refrigerate for 3 more days (or freeze for up to a month), if you still have any left. 

Servings 12 Muffins

Calories 223kcal

Author Eric Lundy

Ingredients

• 1 egg
• 1/4 cup olive oil
• 1/2 very ripe banana mashed (about ¹⁄3 cup)
• 1/4 cup maple syrup or honey
• 1/2 cup unsweetened applesauce
• 1/2 cup milk almond milk, or gluten-free oat milk
• 1/2 cup firmly packed light brown sugar or coconut sugar
• 1/2 teaspoon kosher salt
• 1-1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• ¼ teaspoon grated nutmeg
• 1/2 cup almond meal
• 1-1/4 cup your favorite gluten-free 1-to-1 flour blend
• 1/2 cup gluten-free rolled oats
• 1 heaping cup peeled, grated carrots firmly packed
• 1/2 cup shredded unsweetened coconut
• 1/2 cup currants or raisins
• 1/4 cup raw walnuts coarsely chopped, plus 12 walnut halves, for garnish
• 2 tablespoons raw pepitas
• 2 tablespoons coarse or sanding sugar

Instructions

• Heat the oven to 375°F. Line a 12-cup muffin tin with liners.
• In a large mixing bowl, whisk together the egg and the olive oil. Whisk in the mashed banana, maple syrup, applesauce, milk, and brown sugar until well combined.
• In a separate bowl, whisk together the salt, baking soda, spices, almond meal, and gluten-free flour blend. Stir in the oats and combine well.
• Add the bowl of dry ingredients to the bowl of wet ingredients, then stir to combine, using a wooden spoon. Stir in the grated carrots, coconut, currants, and chopped walnuts to combine.
• Divide the batter evenly among the prepared muffin tins, filling them to the top. Top each batter cup with a walnut half, a few pepitas, and a sprinkling of sanding sugar. Bake, rotating the pan about halfway through cooking, until the muffins bounce back when touched, don’t feel spongy, are deep golden brown, and a toothpick inserted into the center comes out clean, 35 to 40 minutes.
• Remove from the oven and let the muffins cool in the pan for 15 minutes. Gently remove the muffins to a wire rack to cool completely.

Nutrition

Calories: 223kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 193mg | Potassium: 192mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1854IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

Photography Aubrie Pick

Photography Alanna Taylor-Tobin

Photography Christiann Koepke

5 tablespoons unsalted butter, plus more for greasing
1/4 cup finely grated Parmesan cheese
10 eggs, at room temperature
3 cups lightly packed spinach leaves or baby kale leaves
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons white rice flour
2 cups warm milk
1-1/2 cups grated medium-sharp cheddar cheese
1 tablespoon minced chives

Preheat the oven to 400ºF. Butter a 12-cup gratin dish or a 10-cup soufflé dish. Sprinkle the Parmesan along the inner sides of the dish.

Separate the eggs, reserving all of the whites and 6 of the yolks, separately.

In a sauté pan over medium-low heat, gently cook the spinach until just soft, 2 to 3 minutes, adding a few tablespoons of water if the spinach is completely dry. When cool enough to handle, squeeze out the excess liquid, chop the spinach, and place in a large bowl. Season with a generous pinch of salt and pepper.

In a small saucepan over low heat, melt the butter, making sure it doesn’t brown. Whisk in the rice flour and cook over medium-low heat for 3 minutes, stirring often. Whisk in the milk and cook, stirring constantly, until the mixture just begins to thicken, about 1 minute.

Pour the mixture into the bowl with the spinach and mix well. Slowly add the 6 egg yolks one or two at a time, stirring constantly. Add the cheese, chives, and 1 teaspoon salt and mix well.

In a separate large bowl or in a stand mixer fitted with the whisk attachment, whisk the egg whites with a pinch of salt until stiff peaks form. Fold them gently into the spinach mixture in thirds, making sure the whites are fully incorporated and no white streaks remain. Pour the mixture into the prepared dish.

Place the dish in the center of the oven, immediately lower the temperature to 375ºF, and bake until the soufflé is golden brown on top and firm around the sides, about 30 minutes. If you want a more solid center or you’re using a deeper dish, bake for about 5 minutes longer. Try to keep the oven door closed to allow the soufflé to rise to its full potential. Serve immediately.

Recipe Harriet Trezevant / Photography Zoe Armbruster and Blaise Gargadennec

1 grapefruit
1 tablespoon honey
1 tablespoon melted coconut oil
Pinch of cinnamon

Preheat the broiler. Halve the grapefruit crosswise. Run a paring knife along the edges of each of the grapefruit segments of each half to loosen. In a small bowl, mix together the honey and melted coconut oil. Drizzle evenly over each grapefruit half, sprinkle with a pinch of cinnamon, and broil for 5 to 8 minutes or until lightly browned around the edges. Enjoy!

Photo Erin Ng

4 (2 to 2½-inch-diameter) Yukon gold potatoes
Kosher salt
4 tablespoons olive oil
4 thin slices prosciutto
2 teaspoons white vinegar
4 cold eggs, as fresh as possible

FOR THE EASY BLENDER HOLLANDAISE SAUCE:
3 egg yolks
1 tablespoon lemon juice
Kosher salt
8 tablespoons unsalted butter, melted
1 tablespoon hot water
Pinch of cayenne pepper (optional)
Minced chives, for garnish (optional)

Place the potatoes and 1 tablespoon kosher salt in a pot, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are completely tender, 10 to 15 minutes. Test for doneness by piercing the potatoes with a small sharp knife. Drain in a colander and let cool and dry for 10 minutes.

Preheat the oven to 300°F. Place 1 potato on a cutting board and, without breaking the potato into pieces, smash it firmly to 3/4 inch thick with the bottom of a clean, heavy skillet. Transfer to a plate. Repeat with the remaining 3 potatoes.

In a large nonstick or cast-iron skillet over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the potatoes and cook, shaking the pan occasionally, until the bottoms are dark golden brown, 5 to 6 minutes. Gently turn the potatoes and cook until other second sides are golden brown and crisp, about 5 minutes longer. Transfer to a rimmed cookie sheet. Keep warm in the oven.

In a clean nonstick skillet over medium-high heat, warm the remaining 1 tablespoon olive oil. Add the prosciutto in one layer and cook until almost crisp, about 1 minute total, flipping halfway through. Drain on paper towels and break into large pieces.

Fill a large, nonstick skillet with 1 inch water. Add 1/2 teaspoon salt and the vinegar and bring to a simmer over medium heat. Crack 1 egg at a time into a small ramekin, then gently pour it into the simmering water without touching the other eggs. Remove the pan from the heat, cover, and let the eggs poach undisturbed for 5 minutes. Using a slotted spoon, transfer them to a shallow bowl and reserve.

To make the hollandaise sauce, combine the egg yokes, lemon juice, and 1/4 teaspoon salt in a blender, pulse a few times to combine, then, with the blender running, slowly add the melted butter and blend until smooth. Blend in the water, then season to taste with cayenne pepper and salt, and serve immediately.

To serve, place 1 smashed potato each on 4 plates. Top with prosciutto and a poached egg. Pour some of the hollandaise sauce over the egg, garnish with chives, and serve immediately.

Photography Craig Lee

8 eggs, lightly beaten
1/4 cup milk or cream
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/2 cup diced or sliced onion
2 cups diced or sliced assorted raw or cooked vegetables (such as sweet pepper, zucchini, summer squash, asparagus, mushrooms, and potato)
4 ounces baby spinach (optional)
1/2 cup grated or crumbled cheese (such as gruyère, feta, or chèvre)
1/4 cup chopped mixed fresh herbs of choice (such as parsley, tarragon, and basil; optional)

Preheat the oven to 350°F. In a medium bowl, combine the eggs and milk. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.

In a 10-inch ovenproof nonstick skillet over medium-high heat, warm the olive oil. Add the onion, 1/8 teaspoon salt, and a grind or two of pepper. Cook, stirring a few times, for 3 minutes. Add the assorted vegetables and cook, stirring occasionally, until the vegetables are soft and beginning to color, about 5 minutes longer. Stir in the spinach and cook, stirring, until wilted, about 2 minutes.

Whisk the egg mixture, then pour it into the skillet with the vegetables. Stir to combine. Evenly distribute the cheese and herbs over the top, then cook until the edges start to pull away from the sides of the pan, 6 to 8 minutes.

Place skillet in the oven and bake until set, 15 to 20 minutes. Cut and serve from the pan or turn out onto a platter, cut, and serve.

Recipe Eric Lundy / Photography Craig Lee

2 tablespoons unsalted butter
1/2 small yellow onion, finely chopped
1-1/4 tablespoons curry powder
1-1/2 teaspoons sweet paprika
1 (14.5-ounce) can diced tomatoes with juices
Kosher salt and freshly ground pepper
4 eggs
4 pieces gluten-free toast, halved

In a large saucepan over medium heat, melt the butter. Stir in the onion and cook until soft and translucent, about 8 minutes. Add the curry powder and paprika. Cook, stirring constantly, for 1 minute. Stir in the tomatoes with their juices. Bring to a boil, then simmer for 6 minutes. Season with . teaspoon salt and a few grinds of pepper. Turn off the heat and let the sauce cool slightly. Using a blender, blend until smooth.

Return the sauce to the pan and warm over medium heat. Crack the eggs into the sauce, leaving room between each egg, and cook, covered, until the whites are cooked through, about 6 minutes. Serve with toast.

Recipe Eric Lundy / Photography Craig Lee