Gluten Free Easy Cinnamon Rolls

Total time45 min

Prep time20 min

Cook time25 min

These soft, pillowy rolls come together fast with a simple no-yeast dough, so there's no rising time standing between you and warm cinnamon rolls. The filling is a rich swirl of brown sugar and cinnamon, rolled up tight and sliced into thick rounds that bake up golden with a tender, spring-back center. A tangy cream cheese glaze gets spooned over the rolls while they're still warm, melting into every crevice for that classic sticky-sweet finish. Cutting the log with dental floss keeps each swirl perfectly intact, so you get those gorgeous spiral layers in every piece. It's a great option for a gluten free brunch spread, and it bakes in one pan with minimal cleanup. Serve them warm, glaze dripping down the sides, for the kind of breakfast that disappears fast.

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Ingredients

9 servings

For the dough

2 ¼ cups all-purpose flour, plus more for dusting
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp baking powder
1 tbsp granulated sugar
½ tsp salt
¾ cup whole milk
¼ cup unsalted butter, melted

For the filling

½ cup packed light brown sugar
1 ½ tsp ground cinnamon
3 tbsp unsalted butter, softened

For the glaze

4 oz cream cheese, softened
1 cup powdered sugar, sifted
3 tbsp whole milk
½ tsp vanilla extract

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking pan with butter or nonstick spray.
2
In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt. Add the milk and melted butter and stir with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface and knead 4–5 times until it just comes together into a smooth, slightly tacky ball — do not overwork it.

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