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

Four freshly baked gluten-free cinnamon rolls generously topped with white icing, sitting on a white plate.
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Make soft, tender, and flavorful gluten-free cinnamon rolls from scratch. This recipe uses a reliable gluten-free flour blend to achieve the perfect rise and texture, topped with a rich brown butter frosting.

Ingredients

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

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix Wet Ingredients: In a large bowl or stand mixer, whisk together the melted butter, remaining 1/4 cup sugar, and eggs until combined. Pour in the activated yeast mixture and vanilla extract. Mix briefly.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, salt, and baking powder.
  4. Form the Dough: Gradually add the dry ingredients to the wet ingredients. Mix on low speed with a paddle attachment (or by hand) until a soft, sticky dough forms. Do not overmix. The dough will be softer than traditional wheat dough.
  5. First Rise: Cover the bowl with plastic wrap and place it in a warm spot. Let the dough rise for 60 to 90 minutes, or until it has visibly increased in size.
  6. Prepare Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together until smooth. Set aside.
  7. Shape the Rolls: Lightly grease a 9×13 inch baking dish. Dust a large piece of parchment paper with gluten-free flour. Scrape the dough onto the paper. Gently press or roll the dough into a rough 12×16 inch rectangle.
  8. Spread Filling: Spread the cinnamon-sugar filling evenly over the dough surface, leaving a small border on one long edge.
  9. Roll and Cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls using unflavored dental floss or a sharp knife.
  10. Second Rise: Place the rolls cut-side up in the prepared baking dish, leaving a small space between them. Cover loosely and let them rise again in a warm place for 30 to 45 minutes.
  11. Bake: Preheat your oven to 375°F (190°C). Bake for 25 to 30 minutes, or until the tops are light golden brown and a toothpick inserted near the center comes out clean.
  12. Make Frosting: While the rolls cool slightly, make the brown butter. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the milk solids turn brown and smell nutty (about 5 minutes). Immediately pour the brown butter into a mixing bowl to stop cooking. Let it cool for 5 minutes.
  13. Finish Frosting: Add the softened cream cheese to the cooled brown butter. Beat until smooth. Gradually beat in the powdered sugar, vanilla, and milk until you reach a spreadable consistency.
  14. Serve: Spread the brown butter frosting generously over the warm rolls. Serve immediately for the softest texture.

Notes

  • For the best results with gluten-free dough, use a high-quality 1:1 gluten-free flour blend that already contains xanthan gum. Avoid using single flours like rice or almond flour alone.
  • If your dough is too sticky to handle, lightly dust your hands and work surface with gluten-free flour, but avoid adding too much, as this will result in dense rolls.
  • To make these dairy-free, substitute the milk with unsweetened almond or soy milk, and use a dairy-free butter substitute for both the dough and the frosting.

Nutrition

Find it online: https://cookingzenith.com/gluten-free-cinnamon-rolls-recipe-softest-dough/