Gluten-Free Cinnamon Rolls -

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Gluten-Free Cinnamon Rolls

This recipe for gluten-free cinnamon rolls is adapted from a traditional yeasted dough cinnamon roll recipe and is soft, buttery, and kissed with spice.

Prep Time20

Cook Time35

Rising time4

Total Time4 55

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: rolls

Calories: 425kcal

Author: Nicole Spiridakis

Ingredients

For the Dough

4 eggs
¾ cup whole milk, warmed to 110℉
¼ cup honey
4 ¾ cups gluten free all purpose flour
2 ¼ teaspoons instant yeast
2 teaspoons fine sea salt
10 tablespoons unsalted butter, at room temperature, cut into ½-inch pieces

For the Filling

½ cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted and cooled

For the Topping

½ cup maple syrup
½ cup brown sugar
¼ teaspoon fine sea salt

US Customary - Metric

Instructions

Make the Dough

Grease a large bowl. In a small bowl, whisk together the eggs, milk, and honey.
In a large bowl or the bowl of a stand mixer, whisk together the flour, yeast, and salt. Using a stand mixer or hand mixer, mix in the egg mixture on low. Then add the butter one piece at a time.
Increase the speed to medium and mix for about 1 minute. Use your hands to do this if the dough is very sticky. Transfer the dough to the prepared bowl, using a spatula to scrape it in.
Cover with plastic and let rise for 30 minutes. After 30 minutes, use the spatula or your hands to fold the dough over on itself about 6 times. Cover again with plastic, let rise for 30 minutes, and repeat the process. Do this 2 more times for a total of 4 times.
Tightly cover the bowl with plastic and place in the fridge overnight or for up to 72 hours.
Remove the dough from the fridge, dust a piece of parchment with gluten-free flour, and knead the dough for about 10-12 times. In a small bowl, mix the cinnamon and brown sugar.
Line a 9x13-inch pan with parchment. Roll out the dough to a 16x12-inch rectangle. Brush the dough with melted butter, then sprinkle the cinnamon-sugar mix over the butter, pressing down lightly.
Starting at a long side, roll the dough into a tight cylinder. Pinch the seam to seal it, then turn it seam side down. Cut the dough into 12 equal pieces.
In a medium saucepan, combine the maple syrup, brown sugar, butter, and salt. Bring to a boil over medium and cook for 1 minute. The mixture will thicken slightly. Pour the mixture into the lined baking pan and tilt the pan to evenly cover the bottom.
Place the rolls cut side up in the topping in the pan, then cover loosely with plastic wrap and let rise until doubled, 1 ½-2 hours.
Preheat the oven to 350℉. When the rolls are doubled, place the pan in the oven and bake for 30-35 minutes, until the rolls are lightly golden brown, set, and the topping is bubbling.
Remove the rolls from the oven, cool in the pan for 15 minutes, then serve warm.

Notes

Don't skimp on the rise time. The long (2 hour) rise time may seem like a lot, but it results in a beautifully risen dough that in turn makes fluffy rolls.

Let the parchment paper help you. When rolling up the dough, use the parchment paper to nudge and roll the dough into a tight log before slicing it.

Bring ingredients to room temperature. Make sure to bring all the ingredients to room temperature, especially the butter, before you begin. This will make for a smoother dough.

Make ahead: You can make the dough and shape the cinnamon rolls, and then keep the tightly covered baking pan in the fridge overnight. The next day, bring the rolls to room temperature. If they haven’t doubled in size by the time they’ve reached room temperature, proof them for a while longer, then bake.

Nutrition