Gluten Free Cinnamon Rolls with Cream Cheese Frosting

So here I am. Posting the most amazing cinnamon roll recipe that I’ve ever tried, gluten free. And sadly, it’s not even really mine! Bob’s Red Mill makes a pizza dough that you can make into cinnamon rolls. Crazy eh? Buy two packages of the mix – one for pizza and one for rolls. You’ll thank me later.

So about these rolls. They are pretty much amazing. I want to eat them every day if I could. Too bad they take a whole morning to practically prepare them. I sort of had to roll up my sleeves and know breakfast was going to be a while for these suckers. My suggestion, get up early the make them, let the dough rise and then make eggs or a smoothie or something while they are baking. Actually, skip all of that. By the time you eat them you won’t care how long they took.

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Gluten Free Cinnamon Rolls with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • Dough:
  • ¼ cup Butter
  • ½ cup Sugar
  • 2 Eggs
  • 1 cup Warm Water
  • 1 – 16 pkg Gluten Free Pizza Crust Mix
  • Yeast Packet (from package)
  • Gluten Free Flour for dusting
  • Filling:
  • ¼ cup Butter, melted
  • ½ cup Brown Sugar
  • 2 tsp Cinnamon
  • Glaze:
  • 2 ounces cream cheese, room temperature
  • ½ cup powdered sugar
  • 2 Tbsp unsalted butter, room temperature
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 375°F.
  2. Add 1 Tbsp of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes.
  3. Cream together the butter and sugar. Add eggs, one at a time, making sure to blend in completely.
  4. Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes.
  5. Heavily dust a foot long sheet of wax paper with rice flour. Spread batter over the length of the wax paper, about 19 inches. Using warm water, wet your hands and press the batter outward to fill the sheet. Keep your hands wet. Once the batter evenly covers the wax paper, brush melted butter over the batter from edge to edge.
  6. Combine the cinnamon and sugar and then sprinkle mixture over the batter from edge to edge. Pick up the short end of the wax paper and begin carefully rolling the batter over itself like you would a jelly roll. Cut the roll into 1 ½ inch pieces and gently place the disks into a greased pan (I used a 13x9). It is okay to crowd them.
  7. Let the rolls rise in a warm place for 30 minutes. Bake for 20 – 25 minutes. Remove from oven, cool until the butter stops bubbling then flip out onto a plate.
  8. mins before removing the rolls, make the glaze. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

 

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