Gluten Free Cinnamon Rolls Recipe - Keto & Low Carb American Recipes

Gluten Free Cinnamon Rolls Recipe: These sweet and tender gluten free cinnamon rolls are fluffy soft, the dough is easy to handle, and you’ll make the house smell like heaven!

Table of Contents

Course: Breakfast

Cuisine: American

Prep Time:20minutes minutes

Cook Time:20minutes minutes

Chilling and rising time:1hour hour 30minutes minutes

Total Time:2hours hours 10minutes minutes

Yield: rolls

Course: Breakfast

Cuisine: American

Prep Time:20minutes minutes

Cook Time:20minutes minutes

Chilling and rising time:1hour hour 30minutes minutes

Total Time:2hours hours 10minutes minutes

Ingredients Gluten Free Cinnamon Rolls Recipe

For the rolls

3 cups (420 g) all purpose gluten free flour blend (I highly recommend Better Batter
2 teaspoons xanthan gum omit if your blend already contains it
¼ cup (36) tapioca starch/flour
½ cup (43 g) dry milk powder or buttermilk powder; make sure it’s powder, not liquid!
2 teaspoons (6 g) instant yeast
¼ teaspoon cream of tartar
¼ teaspoon baking soda
2 tablespoons (26 g) packed light brown sugar
1 teaspoon kosher salt
1 teaspoon apple cider vinegar
4 tablespoons (56 g) unsalted butter at room temperature
1 (50 g (weighed out of shell)) egg at room temperature, beaten
1 ¼ cups (10 ounces) warm milk about 95°F (plus a bit more, only as necessary)

For the filling

4 tablespoons (56 g) unsalted butter at room temperature
¾ cup (164 g) packed light brown sugar
1 teaspoon ground cinnamon

For an optional glaze

1 cup (115 g) confectioners’ sugar sifted
1 tablespoon milk any kind, plus more by the 1/4 teaspoonful

For an optional frosting

6 tablespoons (84 g) unsalted butter at room temperature
2 cups (230 g) confectioners’ sugar sifted
3 tablespoons heavy whipping cream at room temperature, plus more as necessary

Instructions Gluten Free Cinnamon Rolls Recipe

Grease a 9-inch x 13-inch casserole dish and set it aside.

Make the dough Gluten Free Cinnamon Rolls Recipe

In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, tapioca starch, milk powder, yeast, cream of tartar, baking soda and sugar in the bowl of your stand mixer. Whisk to combine well with a separate, handheld whisk.
Add the salt, and whisk with a separate whisk again to combine well.
Add the cider vinegar, butter, and egg, and milk, and mix to combine well.
Turn the mixer up to high and let it work for about 3 minutes. If necessary to help the mixture become smooth and cohesive, add more milk by the drop, only as essential to bring the dough together.
The dough will be moist but continue to mix until the dough starts to pull away from the sides of the bowl in spots.
To make the dough easier to handle, transfer it to a sealed container and refrigerate it for 30 minutes.

Roll out the dough

Turn the chilled dough out onto a flat, lightly floured surface. Sprinkle it with some extra flour and knead it gently until it’s somewhat smoother.
Divide the dough in half, and place one half under a tea towel to prevent it from drying out.
Using a rolling pin and sprinkling lightly with flour as necessary to prevent sticking, roll the remaining half of dough into a rectangular shape about 1/2-inch thick, and about 9 inches wide x 12-inches long

Add the filling and shape the dough, one piece at a time

Beginning with the first piece of dough and using an offset spatula or spoon, spread half of the softened butter all around the rectangle, leaving 1-inch border clean all around.
Sprinkle with half of the brown sugar evenly on top of the butter and pat the brown sugar down lightly with your fingers to help it stick to the butter. Sprinkle the cinnamon evenly on top of the sugar.
Starting at a short side, roll the dough tightly into a coil. Using a piece of unwaxed dental floss or thread or a very sharp knife, cut rolls in cross-section each about 2-inches wide.
Place the rolls in the prepared baking pan, about 1-inch apart. Apply even pressure to the top of each roll with your fingers to compress the coil about 1/3 of the way down.
Repeat the process with the other half of the dough, and the other half of the softened butter and brown sugar.

Let the rolls rise Gluten Free Cinnamon Rolls Recipe

Cover the pan with lightly oiled plastic wrap and set in a warm, draft-free location to rise until about 150% its original size. It should take about 45 minutes, but may take longer in a cold, dry environment.

Bake the rolls Gluten Free Cinnamon Rolls Recipe

When the dough is nearing the end of its rise, preheat your oven to 350°F. Remove the plastic wrap and place the pan in the center of the preheated oven.
Bake for about 20 minutes or until the Gluten Free Cinnamon Rolls Recipe are risen, just beginning to brown on top and cooked all the way through. Remove from the oven and let the rolls cool for about 10 minutes.
If you plan to add the glaze (or frosting), make it right when the rolls come out of the oven so you can add it when they’re still warm.

Make the (optional) glaze

In a small bowl, place the confectioners’ sugar and milk. Mix well, until a thick paste forms.
Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.
Drizzle the glaze on top of the warm r olls and allow to set briefly before serving.

Make the (optional) frosting

In a medium-size bowl, place the butter and confectioners’ sugar, and use a handheld mixer to beat first on low speed until well-combined.
Increase the mixer speed to medium. The mixture will first clump, and then smooth out.
With the mixer running, add 2 tablespoons of cream to thin the frosting so it’s easily spreadable. Add more cream if you’d like a thinner, more spreadable frosting.
Spread the frosting generously on top of the warm rolls and allow to set briefly before serving.

Nutritional Gluten Free Cinnamon Rolls Recipe