Gluten Free Cinnamon Rolls made with GF AP Flour, sugar, baking powder, milk, butter, eggs, yeast, psyllium husk powder, salt, butter, brown sugar, cinnamon, cream cheese, crème fraîche, powdered sugar, and vanilla bean paste. Follow the instructions to make and roll the dough, add the filling, and bake. Top with cream cheese frosting. Enjoy!
Quick and Delicious Gluten-Free Cinnamon Rolls: A 10-Minute How-To Guide
These Gluten Free Cinnamon Rolls are the ultimate treat for anyone avoiding gluten. Made with a combination of gluten-free all-purpose flour and xantham gum, these cinnamon rolls have a soft and fluffy texture that is just as good as the gluten-filled version.
To make the dough, you’ll need gluten-free all-purpose flour, sugar, baking powder, room temperature milk with vanilla paste, melted and room temperature butter, eggs, active dry yeast, psyllium husk powder, and salt. Combine all the dry ingredients in a stand mixer and gradually add the wet ingredients until a sticky dough forms. Let the dough rise until doubled in size, then refrigerate overnight for best results.
For the delicious cinnamon sugar filling, mix together room temperature butter, brown sugar, and cinnamon until well combined. Roll out the chilled dough into a rectangle and spread the filling evenly, leaving a small border around the edges. Roll up the dough tightly and cut into 2-inch rolls. Place the rolls in a baking pan and allow them to rise until pillowy.
Bake the cinnamon rolls in a preheated oven at 350°F (175°C) for 30-35 minutes. Let the rolls cool before digging in, as gluten-free baked goods need time to set.
To make the creamy cream cheese frosting, simply mix together room temperature cream cheese, crème fraîche, butter, powdered sugar, and vanilla bean paste until smooth and creamy. Adjust the sweetness and add any additional flavors, like orange zest or amaretto, to suit your taste. Serve the frosting on the side, allowing everyone to add their desired amount.
Indulge in these scrumptious gluten-free cinnamon rolls and enjoy a delicious treat without compromising dietary restrictions. Bon appétit!
The BEST and EASIEST GLUTEN FREE Cinnamon Rolls – Transcription of Video
Today we’re going to make the best gluten-free cinnamon rolls you’ve ever had this is your gluten-free flour blend and your sugar going to get it into the mixer it is a mixture of rice flour tapioca starch potato starch dthm gum cornstarch milk powder you want to use a scale when you’re doing your D glutenfree has a different density than.
Say regular flour you need Precision so if it says 49 5 G cup and a half 2 cups three cups you’re not going to get the same weight to volume so you will get consistency with this scale uh that you’re not going to get from a measuring cup so you’re going to add milk with a little bit of vanilla bean paste it gives it a little extra flavor get that.
Well mixed slowly add your eggs let them incorporate you’re going to add your yeast your baking powder your softened melted butter I prefer mine soft not really melted add your salt last salt kills yeast you’re going to then get this up Crank It Up let it mix you cannot.
Over mix this you want to get as much air and activation into the dough because again that’s going to hydrate the rice you want to mix it for about five or so minutes and it’s going to be a wet sticky almost like an en Rich dough now you’re going to want to let it rise you want to let it double everybody’s kitchen’s a little bit.
Different I’m in Arizona it’s a little warmer in my kitchen so I can get a rise out of this in probably about 2 hours some people that are you know in a much colder climate you’re in Minnesota stick it in your oven with the light on or you have a proofing proof it put it in a bowl with plastic wrap now it’s a sticky dough so if you think you’ve done it.
Wrong you haven’t it’s sticky glutenfree actually has a higher moisture content than say a gluten product and again because it needs hydration get this into your proofing and you’re Off to the Races so while your dough is rising let’s make the filling so you’re going to do 200 g of brown sugar you’re going to need 113.
G of butter but let’s face it butter is good you can have a little more butter so use a stick of butter four teaspoons of cinnamon so you almost want this to act like a crumble if you will I’m going to get the butter into this slowly so you want it to be the consistency of wet sand if your butter is too cold it’s.
Going to take you forever to incorporate if it’s melted it will dissolve your sugar you need texture so anyone who’s had like a Dutch crumble or that apple pie crumble on top that’s the texture that you want here you don’t want to melt the butter you don’t want to add melted butter it will melt your sugar you want that coldish butter on your.
Cinnamon rolls cuz it’s going to hit the oven and it’s going to melt so if it’s already melted it’s just going to run right out of the cinnamon rolls and you’ll notice the texture is starting to change if you over mix this it’s going to begin to melt too quickly when you make the cinnamon rolls you really want it to have a little bit of extra butter.
To you want to see some of that butter okay that’s what you want so you’re going to flour your mat you’re going to roll this out get it nice and flowed remember gluten-free is sticky so now you’ve got your chilled dough get it out get it into a nice combined ball get it as smooth as you can now.
Again remember it doesn’t have elasticity like gluten does so I like to get mine as smooth as possible and into a shape that I know I can work with get your handy dandy rolling pin this one is my very favorite and just kind of keep turning it don’t go to your edges cuz you’re going to break the dough and you’ll notice I keep tapping.
Mine to keep my shape so that way I can measure keep it all nice and concentric you’re going to cut them to about an inch and a half you’ll get six rolls out of that as we stand and you want it about a/4 of an inch thick to about a/ in get this in here I actually prefer to use this.
With my hands then you can go in with a butter knife or a spatula you want to leave a little bit of a a rolling base you get it too far to the edge and obviously your sugar is going to melt out so then you just mark them out you’re going to Mark out every 2 in that’ll give you six just run your.
Blade okay once you’re all done with that you’re going to roll get some of that flour off you don’t want them to be too dry on the inside disgusting bite of flour so just give them a little brush you’re going to cover them up with little plastic WP they’re going to actually do most of their rise in your.
Baking so we’re going to start the cream cheese spread so you’re going to take your room temp cream cheese your room temp butter your powdered sugar and I like to add orange Z to mine it’s personal preference it’s up to you you’re going to add 113 G G of cream cheese so that’s about a half a stick get it into your.
Stand mixer you’re going to add 57 G of butter on get your mixer on cuz you want to start incorporating those two things so 150 g of powdered sugar now you’re going to want to add your powdered sugar slow cuz otherwise you’ll live in powdered sugar land.
Let’s do a half a cup of creme fresh creme fresh is amazing so I’m going to add the zest of one orange okay The Taste make sure it’s to the right sweetness if you want it sweeter add more sugar if you want to add even the orange juice from the same orange you can also so a little tip can.
Add a little bourbon one of the things I sometimes will do is add amoretto coac or whatever CAC you like helps the kids sleep desano put it in there oh I personally would start with about a tablespoon and then hand mix it in delicious so then all we have to do is.
Pull them bad boys out I a turn back time oh that’s the worst I got my share out okay oo first one’s the hardest look at that a little for the road going in excellent It’s good it’s not too.
Sweet there’s a lot of orange I like the orange and it’s gooey you got to let them cool if they don’t set they’ll goo like this a little bit so let them sit have the patience I didn’t look if you like this video like it okay subscribe it the one.
Leave a comment below Ryan out you know what that’s fine ha
