Bursting with Cinnamon, and blanketed in a Fluffy and Perfectly Sweet dough these Gluten Free Cinnamon Rolls are ready in 2 hours with rise time!
I made theses for Thanksgiving morning to start the day off sweet and strong!
When creating this recipe i wanted it to be a recipe that didn’t require a special store run for flours or special starches. I wanted something that could be made with ingredients you likely have in your pantry. Also, I didn’t want these to be night before cinnamon rolls. I don’t know about you but I don’t have much patience for overnight recipes. So, I aimed for a 1-2 hour rise time (I let mine rise for 2 hours, but it wasn’t much of a difference after the first hour) to appeal to the more impatient bakers like myself out there.
So, let’s get baking!
What You Need To Make This Gluten Free Banana Cinnamon Swirl Bundt Cake
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
unsalted butter (or butter substitute)
active dry yeast (be sure the brand is gluten free, I used this one by Fleischmann’s)
dark or light brown sugar (either will work)
Start with the wet ingredients
When preparing the dough reach for the wet ingredients and start by mixing the warm milk with the yeast and letting it set for 5-10 minutes. The yeast will be set when there is a film over the top layer (shown below).
Once the yeast is set, then add the butter, lemon juice, room temp egg, and vanilla extract in the same bowl and mix it. Be careful to not over mix it though. Once everything is combined you should stop whisking and set aside.
Adding the dry ingredients
In a large bowl mix the dry ingredients together. When they’re combined, add the wet ingredients with the yeast to the large bowl of dry ingredients and mix it with a spatula.
You can also use a stand mixer with a dough attachment if you have one, but I don’t so I did this with a spatula and a lot of elbow grease.
If you find the dough is too sticky, add a tablespoon of flour to the dough and see if the dough starts to stick less to the bowl.
Add the Dough to Parchment Paper
Once the dough is thick and doesn’t stick to the bowl, pour it onto a buttered piece of parchment paper and mold it into an even square. Once it’s in a square it will be easier to make into a rectangle.
Once the square is even, roll out the dough into a long 13-14 inch rectangle. The width should be about 9-1o inches, but these don’t need to be exact. The dough should be about 1/4 inch thick.
Sprinkle the Filling
Once the rectangle is complete, pour melted butter over the dough (save about 1 tablespoon from it) and then sprinkle the cinnamon sugar mixture over it.
Roll the Dough and Let It Rise
I’m not the best when it comes to rolling things into a circle, but there is a few options here to improve it.
Option 1 is to roll the dough using the parchment paper and doing it slowly and creating not to large of a roll to avoid a rectangle look (AKA like me). Then using a knife or string, cut the large roll into 6-9 rolls.
Option 2 is to use a pizza cutter and cut 6-9 cinnamon rolls in a straight line in the rectangle and roll each one individually.
Once the dough is separated into small rolls, add the 1 tablespoon of butter over the rolls and place it into a 9×9 or 8×8 cake or brownie pan with plastic wrap and cover for 1 hour in a warm place like your kitchen counter.
The rolls will rise a bit and then they are ready for the oven.
Prepare the Cream Cheese Glaze
While the rolls are rising prepare the yummy Cream Cheese Glaze.
This will only require room temp cream cheese, powdered sugar, milk, and melted butter.
Combine all the ingredients in a small bowl and mix continuously until there are no chunks. If you prefer a thinner glaze, use more milk, a thicker glaze, use less milk.
If you use too much milk and it becomes too thin, just add a few tablespoons of powdered sugar to firm it back up.
Once the dough has risen, place in the oven for 30-35 minutes. If may be less if you made smaller cinnamon rolls.
I made 6 large Cinnamon Rolls so these did need longer than a typical batch.
Once done, let them cool for 10 minutes and drizzle the glaze over the rolls.
These rolls will stay good for 1-2 days, and after they should be placed in the freezer.
2 ½ cups + 2 Tbsps flour ( I used King Arthur’s gluten free all purpose flour)
2 tsp. baking powder
½ tsp sea salt
¼ cup cane sugar
4 tbsp melted butter
3 tbsp granulated sugar
3 tbsp dark brown sugar
Cream Cheese Glaze
4 oz cream cheese room temp, 114g
2 tbsp butter room temp,
1½ tsp vanilla extract
1 cup powdered sugar
1 tbsp milk plus more if needed for consistency
Mix the yeast, sugar, and warm milk in a medium-sized bowl and set aside for 10 minutes.
In a large bowl, combine the dry ingredients.
Once the yeast has set (there will be a film over it) add the melted butter, lemon juice, and warm egg to combine with a whisk. Be careful not to over mix though.
Once the wet ingredients are all combined, add them to the dry and mix until they are combined. The dough is ready when it starts to not stick to the bowl. If you find the dough is sticking add 1 tablespoon of flour. this will help the dough firm up.
On a buttered piece of parchment paper ( I used non-stick spray) drop the dough and mold it into a square. Then, slowly roll the dough out 13-14 inches long and 9-10 inches wide to make the dough a rectangle. It will be about 1/4 inch thick. Feel free to take time during this step to mold the dough. i am not great at this and its like pizza dough, you can always fill in a whole or reshape though dough if you want to adjust it.
Using a brush, spread 3 Tbsps of melted butter on the dough.
Mix the dark brown sugar, sugar, and cinnamon together in a small bowl and sprinkle it over the buttered dough.
roll the dough into a circular shape by using either a pizza cutter and cutting the rolls in straight line and rolling them up one by one or use the parchment paper to roll the entire dough into one large roll by starting with small circles and rolling it from one side of the rectangle to the other.
Once the dough balls are formed, cut the dough into 6-9 rolls and place into an 8×8 or 9×9 cake or brownie pan. I would recommend a cake pan, but I only had a brownie pan on hand and both will do.
Preheat the oven to 350.
Cover with plastic wrap in a warm place like the kitchen counter for at least one hour. you can cover it for longer and the dough will rise a bit more.
Uncover the rolls and place in an oven at 350
Bake for 30-35 minutes. The larger the rolls, the more likely they are to need more baking time.
While the gluten free cinnamon rolls are in the oven lets make the glaze! Combine the glaze ingredients in a small bowl and set aside until the rolls are ready.
Take the cinnamon rolls out and let cool for at least 10 minutes.
Drizzle the cream cheese glaze over the rolls. You may have some extra, but I admit I like my Cinnamon Roll wrapped and coated in icing!
Nutrition is roughly calculated and with 6 large rolls as a serving size. Not all gluten free flours are created differently so if you don’t use the King Arthur brand you may have a slightly different result.