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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

FOR THE CAKES
Butter or gluten-free vegetable spray for greasing the pan
1⁄2 cup milk

2 tablespoons heavy cream
1⁄3 cup semisweet chocolate chips
2 tablespoons unsweetened cocoa powder
4 tablespoons (1⁄2 stick) unsalted butter
1⁄3 cup sugar
1⁄2 cup plus 1 tablespoon white rice flour
1⁄2 teaspoon baking soda
1⁄8 teaspoon baking powder
Pinch of salt
1 egg
1⁄2 teaspoon pure vanilla extract
1⁄4 cup crushed English toffee, for garnish (optional)

FOR THE CHOCOLATE GANACHE
1 cup semisweet chocolate chips
2 tablespoons unsalted butter
1⁄2 cup heavy cream

Preheat the oven to 275°F. Moderately coat six muffin molds of a nonstick standard- size muffin pan with butter or gluten-free vegetable spray. Cut six rounds of parchment paper to fit the muffin-mold bottoms and insert them into the bottom of the molds.

Make the cakes: Fill a medium pot halfway with water and bring it to a boil. Reduce the heat so the water is steaming but not simmering. In a heatproof bowl (large enough to fit over the pot), combine the milk, cream, chocolate chips, cocoa powder, butter, and sugar. Place the bowl over the steaming water. Heat for a
few minutes, stirring frequently, until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.

Sift the flour, baking soda, baking powder, and salt together. Add the sifted ingredients to the chocolate liquid in the bowl, and mix until the batter is smooth. Whisk in the egg and vanilla.

Fill the six molds a little more than halfway with batter. Bake for 12 minutes, rotate the pan, and then bake another 8 minutes. Remove the pan from the oven and let the cakes cool for 5 to 10 minutes.

Make the Chocolate Ganache: Fill a medium pot halfway with water and bring it to a boil. Reduce the heat so the water is steaming but not simmering. Combine the chocolate chips, unsalted butter, and cream in a heatproof bowl and place it over the steaming water. Heat, stirring occasionally, until the chocolate is melted and the mixture is smooth. Set aside.

Run a knife around each cake, gently lift it out of the muffin pan, and peel off the parchment paper. Place each cake, upside-down, in the middle of a dessert plate, drizzle some of the chocolate ganache over the top, sprinkle with crushed toffee, and serve.

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