The BEST Gluten Free Cinnamon Rolls
Recipe: https://recipestripper.com/recipes/d2cb8ec9-2329-4afd-85a7-1561f3d308a4
Original source: https://butternutbakeryblog.com/gluten-free-cinnamon-rolls/
Recipe image: https://butternutbakeryblog.com/wp-content/uploads/2023/01/gluten-free-cinnamon-roll-225x225.jpg

These gluten free cinnamon rolls are so good that they taste JUST like regular rolls! They're soft and pillowy with a gooey cinnamon sugar filling and a sweet vanilla bean cream cheese icing on top. This recipe also only requires one flour mix and they don't come out gritty or mushy AT ALL! It's simply an absolutely delicious cinnamon roll.
Yield: 9
Prep time: PT1H30M
Cook time: PT30M
Total time: PT2H

Ingredients
- 1 16oz bag Bob’s Red Mill Gluten Free Bread Mix *SEE NOTES
- 1/2 cup (100g) granulated sugar
- 4 1/2 tsp (or two packets) instant yeast
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/4 cups (300g) water
- 1/2 cup (110g) unsalted butter, sliced into tablespoons (vegan butter can be subbed)
- 1 tsp apple cider vinegar
- 1 large egg + 1 egg white **SEE NOTES for vegan substitute
- Cornstarch, for dusting
- 6 tbsp unsalted butter, very soft (vegan butter can be subbed)
- 1/2 cup (100g) light brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup (55g) unsalted butter, room temp (vegan butter can be subbed)
- 4 oz cream cheese, room temp (vegan cream cheese can be subbed)
- 1 1/2 cups (170g) powdered sugar
- 1 tsp vanilla bean paste (or vanilla extract)

Instructions
1. [Gluten Free Cinnamon Rolls] Using a stand mixer with the dough hook attachment, add in the bread flour mix (discard the yeast packet), sugar, instant yeast, baking powder, baking soda, and salt. Wiz it around for about a minute to mix everything together.
2. [Gluten Free Cinnamon Rolls] In a heat safe measuring glass, add the water, butter, and vinegar. Microwave for 1-2 minutes or until it’s warm to the touch but not piping hot. It’s important that it’s warm, otherwise the yeast will not activate. It’s also ok if the butter doesn’t completely melt.
3. [Gluten Free Cinnamon Rolls] With the dough hook running on medium speed, slowly pour in the warm mixture. Use a rubber spatula to mix in any of the dry ingredients that may still cling to the sides of the bowl.
4. [Gluten Free Cinnamon Rolls] Once it’s nearly mixed, add in the egg and egg white.
5. [Gluten Free Cinnamon Rolls] Turn the mixer on medium-high speed and mix for a good 5 minutes to create a smooth and slightly stretchy dough.
6. [Gluten Free Cinnamon Rolls] After those 5 minutes, allow the dough to rest for 10 minutes. In the meantime, lay down a sheet of plastic wrap over your work surface and liberally dust in cornstarch. The dough will be rolled out into a 13×19″ rectangle so make sure to cover enough of the surface for this size.
7. [Gluten Free Cinnamon Rolls] After 10 minutes, scoop out and plop the dough in the center of the bed of cornstarch. Dust the top of the dough with some more cornstarch and begin to press the dough down into a rectangle.
8. [Gluten Free Cinnamon Rolls] If you don’t have a rolling pin, the dough an be fully pressed out as it’s very moldable. But for ease, I suggest using a rolling pin to roll into our 13×19″ rectangle. Mold the edges to create as even sides as possible.
9. [Gluten Free Cinnamon Rolls] Now it’s very important that the butter is VERY soft, otherwise it can tear the dough when spreading. A trick I like to use is to slice chilled butter into tablespoons and place in a heat safe dish. Microwave for about 15 seconds or until it JUST starts to melt. Then use a fork to mash the butter into a very smooth and spreadable consistency.
10. [Gluten Free Cinnamon Rolls] Spread the butter all over the dough. Then sprinkle with brown sugar and pat it even. Dust the top with cinnamon.
11. [Gluten Free Cinnamon Rolls] Roll the dough up into a tight log. This should be easy thanks to the pile of cornstarch underneath but if you run into any issues, use the plastic wrap to help guide the rolling. Use a pastry brush to dust off any excess cornstarch on the log.
12. [Gluten Free Cinnamon Rolls] Using flavorless floss, cut about 3 inches off of each end (I like to bake these two pieces in a small loaf pan so they don’t go to waste). Then cut the remaining dough into 7 rolls.
13. [Gluten Free Cinnamon Rolls] Crinkle up a sheet of parchment paper, then unwrap it and place it inside a 10″ cast iron skillet. Arrange the rolls so that they have a good half inch between them with 1 roll in the center and the other 6 surrounding it.
14. [Gluten Free Cinnamon Rolls] Preheat the oven to the lowest temperature possible. Once it’s preheated, turn the oven off and place the rolls inside. Allow the rolls to rise in the warm oven for 45 minutes – 1 hour. (For overnight rolls, cover and chill the rolls after they have puffed up. Then bring to room temp the next day and bake as instructed).
15. [Gluten Free Cinnamon Rolls] After the hour is up and the rolls have doubled in size, remove them from the oven and preheat to 350F.
16. [Gluten Free Cinnamon Rolls] Bake the cinnamon rolls for 25-30 minutes or until the top is golden brown. You can also test by poking the rolls with your finger. They’re done when they have a soft spring to them.
17. [Gluten Free Cinnamon Rolls] While the rolls cool, make the icing.
18. [Vanilla Bean Cream Cheese Icing] Place the room temperature butter and cream cheese in a small mixing bowl.
19. [Vanilla Bean Cream Cheese Icing] Use a fork to mash and mix the two together until smooth.
20. [Vanilla Bean Cream Cheese Icing] Mix in the powdered sugar a 1/2 cup at a time, followed by the vanilla.
21. [Vanilla Bean Cream Cheese Icing] Once smooth, dollop on the top of each roll and spread it smooth.
22. [Vanilla Bean Cream Cheese Icing] Dig in while the rolls are still warm and ENJOY!