Gluten Free Cinnamon Rolls

Total time2 hr 18 min

Prep time35 min

Cook time28 min

Soft, pillowy, and swirled with a buttery brown sugar and cinnamon filling, these rolls are the kind of weekend breakfast that makes everyone wander into the kitchen in their pajamas. The cream cheese glaze — made with real cream cheese, powdered sugar, vanilla, and a splash of milk — goes on while the rolls are still warm, melting into every swirl in the most satisfying way. The batch makes 9 rolls, so there's plenty to go around. What makes this recipe genuinely work is the combination of a quality gluten free flour blend, xanthan gum for structure, and a small splash of apple cider vinegar, which together give the dough real elasticity and lift. The dough is softer and stickier than a wheat-based version, but the plastic wrap rolling method keeps everything manageable and mess-free. A two-stage rise — first in the bowl, then again after slicing — ensures the rolls bake up light and tender rather than dense. If you've been disappointed by gummy or flat wheat-free baked goods before, this one is worth clearing your Sunday morning for.

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Ingredients

9 servings

For the dough

¾ cup whole milk, warmed to 110°f (43°c)
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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2 ¼ tsp active dry yeast (one ¼-oz packet)
2 tbsp granulated sugar, divided
3 cups gluten free flour blend
1 tsp xanthan gum (omit if your blend already contains it)
1 tsp baking powder
½ tsp salt
2 large eggs, room temperature
3 tbsp unsalted butter, melted and cooled
1 tsp apple cider vinegar

For the filling

4 tbsp unsalted butter, softened
⅔ cup packed light brown sugar
2 tsp ground cinnamon

For the glaze

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

Instructions

1
In a small bowl, stir together the warm milk, yeast, and 1 tbsp of the granulated sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), whisk together the gluten free flour blend, xanthan gum, baking powder, salt, and remaining 1 tbsp granulated sugar.

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