Indulge in these easy, huge, and delicious gluten-free red velvet cinnamon rolls. Perfect for a sweet treat any time of the day!
Indulge in Decadent Flavor Without the Gluten!
If you’re in search of a delicious and easy gluten-free treat, consider trying these decadent Red Velvet Cinnamon Rolls. These rolls are not only visually impressive with their vibrant color, but they are also packed with flavor, making them a perfect addition to any gathering. Topped with a rich cream cheese frosting, they are especially fitting for celebrations like Valentine’s Day, providing a sweet touch to your festivities.
To make these cinnamon rolls, you’ll need a few key ingredients for the dough, including milk, granulated sugar, instant yeast, melted butter, eggs, and gluten-free 1:1 flour. Cocoa powder adds the signature red velvet flavor, while salt, vanilla, and red food coloring enhance the overall taste. The filling consists of softened butter, brown sugar, and spices like cinnamon and nutmeg. Finally, for the cream cheese frosting, you’ll use softened cream cheese, butter, salt, vanilla, and powdered sugar to achieve that creamy finish.
Indulge in Decadence: A Whirlwind of Flavor in Every Irresistibly Fluffy Bite!
hey guys it’s Kaye from gluten-free Runner and I’m so excited about this recipe I tried out a gluten-free red velvet cinnamon roll recipe and it turned out so good look how big these cinnamon rolls are you guys I kid you not it’s like the size of my little sister’s face these are huge they’re.
Fluffy they’re moist they’re decadent the cream cheese frosting is amazing and they’re glutenfree so you don’t have to miss out this is the perfect Valentine’s Day recipe since it’s red velvet or really just any time you want it’s amazing here are the ingredients for the dough feel free to pause here and take a screenshot so you can follow along too.
Make sure you’re using gluten-free 1 to1 flour so that it has the proper amounts of zanthin gum first we’re going to start by warming up our milk in the microwave until it gets to about 110° F that way we can use it to activate the yeast now if it’s too hot it will kill the yeast and if it’s too cold the yeast.
Won’t activate so make sure that it’s like around 110° F or just warm to the touch I’m using this Flan’s active dry yeast but make sure you use some sort of instant yeast one packet of it or two and 1/4 teaspoons stir it into the milk the warm milk and then you’re going to add your sugar into that same Bowl because the yeast feeds off of the sugar.
A little science lesson for you there once that’s all mixed together you’re going to get a separate bigger bowl and let the yeast and milk and sugar sit to the side for about 5 to 10 minutes while you PR the wet the rest of the ingredients so in this bowl you’re going to put your melted butter your.
Eggs your salt and your red food coloring yes you do need red food coloring because the co it is red velvet cinnamon rolls and the cocoa powder won’t get you that red color like as deep I used like half the tube of red food coloring you don’t have to use that much if you don’t want to plus I didn’t really have that much.
Red food coloring left so honestly just kind of feel it out I added more in as I needed the dough but just add the right amount of red food coloring that you desire for your cinnamon rolls once your wet ingredients are all mixed and looking nice and red you’re going to.
Take your gluten-free 1:1 flour and plop it in there I’m using the Bob’s Redmill 1:1 baking flour because it gives me the best results every time seriously it’s magical but you can use whatever gluten-free 1 to1 flour you like if you don’t use a one to one flour just make sure that you use the proper amounts of Zan and gum look in the description.
Below for more information on that then you’re going to add in half a cup of cocoa powder because red velvet cinnamon rolls need cocoa powder duh and mix it together I started by beating mine together with a handheld mixer but then I quickly found that I needed to knead it with my hands like so so I did that and I added more red food coloring as I.
Went don’t worry if it seems a little too like sticky or a little too dry at First Trust it don’t add any extra flour and we’re going to put it in a bowl and cover it with a towel while we make the cinnamon filling here are the ingredients for the filling let’s get started so while the dough rises in a separate Bowl covered with a paper towel.
We’re going to make the filling you literally this is the easiest filling ever you just plop everything into a bowl the butter the sugar the cinnamon the salt other spices and then you beet it together so get to it okay now that you’ve made your filling you’re going to take some flour and put.
It on a Surface you can use the counter I used the cutting board whatever works for you and make sure that you line your r rolling pin or not line your roll cover your rolling pin with flower to that way the dough doesn’t stick to it this is very important because we’re going to be rolling out the dough and you do not want it sticking to anything.
Cuz that will just be really really sad so you’re going to carefully take your dough out of the bowl and roll it into a rectangle mine was about I’m just estimating here like maybe 10 by 12 or 15 in Long in the end it doesn’t really matter as long as you get it rolled out thin enough that you can roll it up and that it’s like a.
Rectangle okay really what I’m saying here guys is just make sure that your dough is rolled out well enough that you will be able to roll it into the cinnamon roll shape and that it’s not too flimsy or anything by no means does it have to be perfect but you do want it to be good quality still.
Okay so as you can see here I’m getting to the end of rolling my dough out and see how it’s nice and long and like a rectangle that’s perfect so now there’s my filling I just take an offset SP spatula and spread it all over do it in a nice even coat that way every cinnamon roll has some filling and really this is so satisfying so have fun with it.
all right so my cinnamon filling is all laid out and now I am going to roll the dough not going to lie I was a little bit scared here but it’s okay just roll it nice and tightly don’t let it be too loose or too like don’t let there be any gaps in between in the middle because that won’t be good for baking it just.
Roll it up nice and tightly like so it’s okay if a little bit of the cinnamon filling falls out like you see here now I’m going to take a piece of unflavored dental floss yes dental floss make sure that it’s not minty or anything because that would not taste good with cinnamon and I just took it around my roll like so and used it to slice through the.
Dough this makes sure that we don’t smoosh the dough so that it doesn’t become all flat and everything when I put it in the pan if you use a knife to cut it just be careful because it it can flatten the dough and you won’t get round cinnamon rolls you’ll get kind of flat pancake cinnamon rolls and you don’t want that this was actually such a.
Satisfying process using the floss and it was pretty fun too I got about 10 cinnamon rolls out of this but depending how thick or thin you like yours you could get more or less it’s really up to you here they are look how beautiful and thick those look I so excited to see how they turn out they’re huge I put them in a green.
Baking dish and covered them with plastic wrap and then we’re just going to pop them in the fridge overnight or at least for 8 hours if you’re not making them at night time I started mine at about 700 p.m. and let them just chill in the fridge for about 12 hours overnight don’t mind my messy fridge here guys I will see you in the morning.
When the cinnamon rolls are done a few moments later okay so it’s the next day and here are my cinnamon rolls my camera was clearly having a hard time and adjusting and focusing but look how big the cinnamon rolls got they really puffed up which is great I am so excited for them so I preheated the oven to.
350 and let them sit on the counter for about 30 minutes just so they could get to room temperature and they got even bigger which is great then I put them in the oven at 350 for about 20 to 25 minutes while they’re in the oven we are going to make the cream cheese frosting here are the ingredients for our cream cheese frosting again take a screenshot.
Here so you can follow along too they’ll also be in the description below first I allowed my butter and my cream cheese to soften on the counter for a few minutes you need 4 o of cream cheese and four tablespoons of butter and for this I didn’t use country Croc I used an actual stick of butter because the consistency is that much better now.
I did need to microwave my butter for about 15 seconds just to get it to that nice actual room temp consistency but that’s okay now all you have to do is put your cream cheese butter and vanilla and a little hint of salt in a bowl and beat it till smooth I used my handheld mixer to beat it I wouldn’t recommend stirring it by hand um I would use a.
Handheld mixer or a standing mixer for this part just beat it till smooth okay I’m not going to lie to you guys here I did have to put it in a separate bowl and then microwave it for about 10 seconds to get the cream cheese and butter to be more um warm and more of that consistency so if you have to do.
That that’s okay just make sure that you don’t fully melt it I would really recommend having it be like not melted at all I wouldn’t do more than 15 seconds in the microwave so it should be about this consistency this texture right here that is perfect see how it looks like a paste perfect now we’re going to take our cup of powdered.
Sugar and gradually beat it into the frosting yes you do need all of it I have some milk on the side here um just as a thinner just in case it gets too thick so you can add in a little bit of milk if you don’t like how thick your frosting is really just eyeball it and it should be a nice spreadable consistency like you see.
Here again it’s up to you with the consistency if you want to add more powdered sugar for a thicker frosting or more milk for a thinner frosting it’s up to you now I taste tested it because I’m not really a cream cheese frosting type of gal and I actually really really liked it so it was really good here’s Bucky you guys know he loves my treats.
This was no exception okay those smell so good so as you can see I was really excited with how good they smelt when I got them out of the oven this was about 25 minutes later and they look so good look how big those got you guys I that is huge my sister was also super excited so don’t let them cool to much just put the frosting on right away I am super.
Impressed with how these turned out I just slathered all that frosting up on there look at that goodness enjoy this guys okay now that the frosting is on it’s time to Plate it up and serve it look how good that looks look at that frosting look at the red velvet it is so.
Amazing now I did make these as a sort of a Valentine’s Day recipe so let me know in the comments below if you want me to make a regular lint-free cinnamon roll recipe too look I just want you guys to look at how huge this is I’m I’m like shocked at how big these got but it was so worth it they taste so good they’re so moist they’re so rich and.
Velvety and decadent look at that frosting guys this is impeccable work here is the bite look at this I hope you guys try this recipe out and I hope you enjoy it thanks for watching this video like And subscribe for more gluten-free goodness and let me know what you think in the comments below.
