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Cinnamon rolls are the all-time favourite at breakfast or any occasion really, but what makes this extra special is the wonderful cinnamon buttery aroma that sends everyone crazy!

Who has walked past the well-known chain, Cinnabon or other bakeries, smelling the freshly baked cinnamon rolls and wished to buy a freshly baked cinnamon roll?

Of course, they are all sold gluten, so thankfully, this recipe does the trick with this easy-to-prepare recipe that you can prepare the night before breakfast.

All you need to do the next day is bake it for 30 minutes and drizzle the cinnamon rolls with the cream cheese frosting.

 

Gluten-Free Cinnamon Rolls

by Sandra - Fun Without Gluten
Waking up to freshly baked cinnamon rolls is a dream come true for many. This is possible if you prepare the gluten-free cinnamon roll dough the day before, plus fill it with the cinnamon butter, roll it, slice it and place them in a baking tin. A bit of planning ahead, but so worth the effort!
After baking them for 30 minutes, a quick drizzle of cream cheese frosting is all that is needed to complete this magical breakfast or mid-morning treat.
5 from 1 vote
Course baking, Breakfast, Kids' Snacks
Cuisine American, Scandanavian
Servings 9 scrolls

Ingredients
  

CINNAMON BUTTER FILLING

  • 200 g light brown sugar
  • 200 g butter, at room temperature
  • 2 tbsp cinnamon powder

GLUTEN-FREE CINNAMON ROLL DOUGH

CREAM CHEESE FROSTING

  • 120 g plain cream cheese, at room temperature
  • 2 tbsp melted butter
  • 2 tbsp milk
  • 100 g icing sugar, sifted

Instructions
 

CINNAMON BUTTER FILLING

  • Blend the brown sugar, butter and cinnamon together. Cover and set it aside.

GLUTEN-FREE CINNAMON ROLL DOUGH

    Preparing the dough

    • Whisk together the warm milk, sugar and melted butter in a medium bowl. If you have a food thermometer, the mixture should ideally be between 38-44°C/ 100-110°F.
    • Sprinkle the yeast over the milk mixture and stir well.
    • Cover the yeast mixture with plastic film and allow it to rest in a warm, drought-free place for 10 minutes.
    • Add only ⅔ of the flour to the yeast mixture. Leave the remaining ⅓ and set this aside in a small bowl.
    • Stir the flour, then cover and allow the flour-yeast mixture to rest in a warm place for 1 hour.
      Stirring the flour, then covering and allowing the flour-yeast mixture to rest in a warm place for 1 hour.
    • Butter a 27 cm-round baking tin (or a square tin with similar measurements). I used a removable collar-style pan for easy removal.
    • Add the remaining flour, xanthan gum or psyllium husk powder, baking powder and salt to the flour-yeast mixture, folding and stirring in well.
      Adding the remaining flour, xanthan gum or psyllium husk powder, baking powder and salt to the flour-yeast mixture, folding and stirring in well.
    • Using a wooden spoon or silicone spatula, mix for roughly 5 minutes. If the dough feels too sticky, add more flour until the dough doesn’t stick to your utensil or hands.

    Assembling the cinnamon rolls

    • Lay a sheet of baking paper on your kitchen counter and add the dough to it.
    • Using a floured rolling pin, roll the dough out on the paper into a large square shape, roughly 1 cm thick.
    • Spread the cinnamon butter mixture over the top of the dough by using a spatula. Leave a small gap at the dough edges.
      Spreading the cinnamon butter mixture over the top of the dough by using a spatula.
    • Start rolling the dough away from you into a log.
      Rolling the dough away from you into a log.
    • Using a sharp knife or dough scraper, evenly slice the log into 5 cm thick pieces.
      Using a sharp knife or dough scraper, evenly slicing the log into 5 cm thick pieces.
    • Place each sliced roll into the prepared baking tin, with the cinnamon butter part facing up.
      Placing each sliced roll into the prepared baking tin, with the cinnamon butter part facing up.
    •  Cover and set aside in a warm place for a final rise of 30 minutes.

    Baking the cinnamon rolls

    • Preheat the oven to 180°C/350°F.
    • Bake the rolls for 30 minutes, until golden brown. Insert a toothpick or long into the centre. If it comes out clean, the rolls are ready.
      Baked cinnamon rolls after 30 minutes.
    • Allow to cool down then gently remove the rolls and transfer to a serving plate.

    CREAM CHEESE FROSTING

    • Combine the cream cheese, butter, milk and sieved icing sugar together until it appears smooth and silky.
      Combining the cream cheese, butter, milk and sieved icing sugar together until it appears smooth and silky.

    Serving

    • Using a spoon, drizzle the frosting over the baked cinnamon rolls. Keep some extra frosting to one side to drizzle again as it will absorb into the rolls while warm.
    • Serve immediately or store at room temperature by covering the rolls with an upside-down mixing bowl. Reheat in a low oven if you like your rolls warm.

    Notes

    • Keeps for 2 days covered at room temperature
    • Suitable to freeze unfrosted
    Keyword glute-free cinnamon rolls, gluten-free cinnamon scrolls
    Tried this recipe?Let us know how it was!
    Please mention @fun_without_gluten or tag #funwithoutgluten!
    If you would like to add some nuts in the rolls, add roughly chopped walnuts or pecans to the cinnamon butter.
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