Gluten Free Gingerbread Cinnamon Rolls
These Gluten Free Gingerbread Cinnamon Rolls are bursting with gingerbread spices in a soft and fluffy cinnamon roll slathered in nutmeg cream cheese frosting. These are so good, you can serve them to guests and family whether they're gluten-free or not!
Servings 8 cinnamon rolls
Calories 427kcal
Equipment
Ingredients
GINGERBREAD DOUGH
- 2 cups 250 grams gluten-free flour blend (see notes)
- 1 tablespoon 10 grams yeast
- 1 tablespoon 9 grams psyllium husk powder
- ⅓ cup 35 grams instant milk
- ¼ cup packed 50 grams brown sugar
- ¼ cup 60 grams molasses
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- 1 large egg room temperature
- 6 tablespoons salted butter
- 1 teaspoon salt
- ⅔ cup 150 grams warm water
- 1 teaspoon vanilla extract
CINNAMON FILLING
- 1 tablespoon butter softened
- ⅓ cup white sugar
- ¼ cup 50 grams brown sugar
- 2 tablespoons gluten-free flour
- 2 teaspoons cinnamon
- ½ teaspoon allspice
CREAM CHEESE FROSTING
- 3 oz cream cheese softened
- ¼ cup butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla
- ¼ teaspoon nutmeg
- dash salt
Instructions
- Grease a 9X13" baking pan with butter or cooking spray and set aside.
- In a small bowl, combine cinnamon filling ingredients and mix with a fork until everything is evenly distributed. Set aside.
- Combine all dough ingredients in bowl of a stand mixer and mix on medium speed using the paddle attachment (not a dough hook) for 3-5 minutes, stopping to scrape the sides of the bowl once a few minutes in. The dough should be very sticky and resemble a thick banana bread batter. You can add a tablespoon or two of water or gluten-free flour if needed to achieve this texture.
- Turn the dough out onto a lightly floured surface (with gf flour of course) and gently form it into a ball, turning to coat just the outside in flour (don't work flour into the dough)
- Using a rolling pin, roll into a rectangle that's about ½ inch thick (10 inches by 12 inches)
- Sprinkle cinnamon filling evenly over the surface, leaving about ½ inch bare on one of the the long edges.
- Starting at one of the long edges, cut the dough into 8 strips about 1 ½-2 inches wide.
- Starting with a long edge, gently and tightly roll up each strip. Pinch the end to the side of the cinnamon roll or tuck it underneath to keep it from unraveling.
- Place in greased baking dish, in a 2x8 configuration.
- Cover with plastic wrap or parchment paper and allow to rise until close to doubled in size.
- Bake in an oven preheated to 350 degrees F for 20-22 minutes, golden brown and done.
- While the cinnamon rolls are cooling, make the frosting by whipping cream cheese and butter in a medium bowl with a mixer until soft and fluffy. Add powdered sugar, vanilla, nutmeg, and salt and whip until creamy.
- When cinamon rolls are cool, spread with frosting and enjoy!
Notes
- If you don't have a stand mixer, you can use a large bowl and a regular mixer or even a wooden spoon (you'll need a bit of elbow grease though!)
- You can use active dry yeast instead of instant yeast, it will just take longer to rise.
- You cannot substitute almond flour in this recipe.
FLOUR RECS
I used gfJules brand gluten-free all purpose flour (linked below). My homemade blend will also work well. I do not recommend Bob's Red Mill, King Arthur, Namaste, or Cup4Cup but have heard that America's Test Kitchen gf blend also works well. You'll need to use a blend that includes xanthan gum.STORAGE
Store leftovers in an airtight container or Ziplock bag in the fridge or freezer. Leftovers are best if warmed briefly in the microwave.GLUTEN FREE VEGAN GINGERBREAD CINNAMON ROLLS
- Swap powdered coconut milk in place the instant milk
- Use plant-based butter and vegan cream cheese
- I've had great results with Bob's Red Mill egg replacer in this recipe
Nutrition
Serving: 1g | Calories: 427kcal | Carbohydrates: 56g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 458mg | Fiber: 1g | Sugar: 29g
