Gluten-Free Cinnamon Rolls are soft, sweet, and packed with warm cinnamon flavor, finished with a creamy glaze. Perfect for breakfast, brunch, or a cozy dessert.
- 2 1/4 cups gluten-free all-purpose flour (plus extra for rolling)
- 1 tablespoon sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk (or plant-based milk)
- 1/4 cup melted butter (or coconut oil)
- 1 large egg
- For the Filling:
- 1/4 cup melted butter , 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- For the Glaze:
- 1/2 cup powdered sugar , 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Prepare the dough: In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy. Add melted butter, egg, gluten-free flour, and salt. Mix until a soft dough forms. Cover with a clean towel and let rest for 1 hour.
- Roll out the dough: On a floured surface, roll the dough into a rectangle about 1/4 inch thick.
- Add the filling: Brush the dough with melted butter. Sprinkle evenly with brown sugar and cinnamon.
- Roll and cut: Roll the dough tightly into a log. Use a sharp knife to cut the log into 8 equal pieces. Place the rolls into a greased baking dish.
- Bake the rolls: Preheat your oven to 175°C. Cover the rolls and let them rise for 15 minutes. Bake for 20-25 minutes, or until golden brown.
- Make the glaze: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm rolls before serving.