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The Ultimate Gooey Gluten-Free Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Close-up of four freshly baked Gluten-Free Cinnamon Rolls topped with thick white icing in a white baking dish.
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Follow these steps to make soft, fluffy, and chewy gluten-free cinnamon rolls using a reliable yeast dough method and a rich brown butter cream cheese frosting.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups high-quality gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • For the Filling: 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Frosting: 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, browned and cooled
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons milk or cream

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, whisk together the remaining granulated sugar, melted butter, eggs, and vanilla extract. Add the activated yeast mixture and mix well.
  3. In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, sticky dough forms. Do not overmix.
  4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 60 to 90 minutes, or until it has visibly increased in size. Gluten-free dough may not double like wheat dough.
  5. Prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until combined into a paste.
  6. Lightly flour a large piece of parchment paper with gluten-free flour. Turn the dough out onto the paper. Gently press or roll the dough into a rough 12×16 inch rectangle.
  7. Spread the cinnamon-sugar filling evenly over the dough, leaving a 1-inch border on one long edge.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut the log into 12 equal rolls. Place the rolls in a greased 9×13 inch baking pan. Cover loosely and let rise for 30 minutes.
  10. Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until the tops are golden brown.
  11. Make the frosting: Brown the butter by melting it in a small saucepan over medium heat, swirling occasionally, until milk solids turn brown and nutty. Cool completely.
  12. Beat the softened cream cheese and cooled brown butter until smooth. Gradually beat in the powdered sugar and vanilla. Add milk or cream one tablespoon at a time until you reach a creamy, spreadable consistency.
  13. Spread the frosting generously over the warm rolls immediately after removing them from the oven.

Notes

  • Use a high-quality gluten-free flour blend that contains xanthan gum for best structure.
  • Browning the butter for the frosting adds a deep, nutty flavor that complements the cinnamon.
  • If your kitchen is cool, place the dough in a slightly warm oven (turned off) to help it rise.

Nutrition

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