Gluten-free Cinnamon Rolls {Cinnabon Copycat}

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For years Cinnabon cinnamon rolls have dominated the sweets industry. People lining up outside their locations to grab a roll and taste the deliciousness that is encased within the container. Every time I walk by the cart in the mall my mouth begins watering. ๐Ÿ™‚ But, what about for us gluten-free folk. Since so many people today have various forms of gluten intolerance all the way up to celiac, they are not able to taste that delicious Cinnabon taste everyone is raving about! Why can’t we get in on the fun!?

A few weeks ago I posted a paleo cinnamon roll recipe (cinnabon copycat) and people went crazy! I was receiving so many messages and pinterest views with people requesting that I created a gluten-free cinnamon roll recipe! Well for all those who asked, I am happy to deliver. And, I will do you one better! Instead of just the classic gluten-free cinnamon roll recipe, I made this one the cinnabon copycat. Yes, you heard that right! All us gluten-free folk are finally able to see what everyone is raving about!

Baking is also a fun activity to do during this quarantine/ self-isolation all of us are going through right now! It’s from my list- 20 fun things to do during self-isolatio or quarantine!


Rolled and cut

Ingredients

Dough:

  • 1 cup warmed milk- not hot because it will kill yeast- warm to touch
  • 1 packet gluten-free yeast = 2 1/4 tsp
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted & cooled – warm to touch but not hot
  • 2 eggs, whisked
  • 1 tsp apple cider vinegar
  • 3 1/2 cups Pillsbury gluten-free flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • Parchment paper

Cinnamon filling:

  • 1 1/4 cup brown sugar
  • 4 tbsp cinnamon
  • 8 tbsp unsalted butter, softened

Cream cheese frosting:

  • 8 tbsp unsalted butter, softened
  • 8 ounces cream cheese
  • 2 1/4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
Fresh out of the oven
Frosted
Close up of the deliciousness

Directions

  1. Warm milk, Note: Milk should not be hot because it will kill the yeast, it should feel warm to the touch but not hot.
  2. In a bowl combine sugar and warm milk, stir. Add in the yeast and lightly mix. Let it sit for 5 minutes.
  3. Add in the melted butter. Note: the butter should be warm to the touch but not hot. Stir. Add in whisked eggs, apple cider vinegar, gluten-free flour, baking powder and salt. Mix with either a bread hook mix attachment on mixer or by hand. Mix for about 5 minutes. The dough should come together. It will be sticky and may stick to sides of the bowl. That is okay!
  4. Lightly oil another mixing bowl with canola oil and transfer dough to bowl. Cover for 1 hour in a warm spot to let bread settle. Note: it will not double in size but may get a bit larger.
  5. Meanwhile, make the cinnamon filling. In a bowl combine all ingredients listed under cinnamon filling and use a fork to mix well.
  6. Preheat over to 350 F, and butter a baking sheet.
  7. Lay down a large piece of parchment paper on the counter, roll dough out until it’s a little less than 1/4 inch thick.
  8. Evenly spread cinnamon mixture over dough leaving about 1/2 inch space on the sides.
  9. Use the parchment paper to pick up the dough and begin to roll the dough in so it creates the spiral. Continue this until dough is rolled up. Cut into 12 equal pieces. Place evenly on your baking sheet and bake for 20-25 minutes. Check at the 20 minute mark. You do not want them to over cook! Once they appear a little golden brown they are done. Place them on a cooling rack and let sit until completely cooled.
  10. While cinnamon rolls are cooling prepare the cream cheese frosting. Add cream cheese and butter to a mixing bowl and beat on high until combined. Cream cheese should be completely smooth with no lumps. Add in powdered sugar slowly, then add in vanilla extract and salt. Beat on medium until combined.
  11. Once cinnamon rolls are completely cooled frost generously with a butter knife. You may have a bit of extra frosting and you can use this for dipping or eating with a spoon. ๐Ÿ™‚
  12. ENJOY ๐Ÿ™‚

Notes:

  • Rolls can be kept for up to 4 days in a air tight containers in the fridge.
  • Warm them up for a gooey inside or eat as is. ๐Ÿ™‚
  • Make these and use the hashtag #diylifestylecooking on Instagram or tag @runningwitht in your photo so I can see your creation!

Gluten-free cinnamon rolls {Cinnabon copycat}

Delicious, gooey, gluten-free cinnamon rolls
Prep Time 1 hr 20 mins
Cook Time 25 mins
Total Time 2 hrs
Course Dessert
Servings 12 rolls

Equipment

  • Electric mixing bowl

Ingredients
ย ย 

  • Dough:
  • 1 cup warmed milk- not hot because it will kill yeast- warm to touch
  • 1 packet gluten-free yeast = 2 1/4 tsp
  • 1/2 cup sugar
  • 1/2 cup unsalted butter melted & cooled – warm to touch but not hot
  • 2 eggs whisked
  • 1 tsp apple cider vinegar
  • 3 1/2 cups Pillsbury gluten-free flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • Parchment paper
  • Cinnamon filling:
  • 1 1/4 cup brown sugar
  • 4 tbsp cinnamon
  • 8 tbsp unsalted butter softened
  • Cream cheese frosting:
  • 8 tbsp unsalted butter softened
  • 8 ounces cream cheese
  • 2 1/4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Instructions
ย 

  • Warm milk, Note: Milk should not be hot because it will kill the yeast, it should feel warm to the touch but not hot.
  • In a bowl combine sugar and warm milk, stir. Add in the yeast and lightly mix. Let it sit for 5 minutes.
  • Add in the melted butter. Note: the butter should be warm to the touch but not hot. Stir. Add in whisked eggs, apple cider vinegar, gluten-free flour, baking powder and salt. Mix with either a bread hook mix attachment on mixer or by hand. Mix for about 5 minutes. The dough should come together. It will be sticky and may stick to sides of the bowl. That is okay!
  • Lightly oil another mixing bowl with canola oil and transfer dough to bowl. Cover for 1 hour in a warm spot to let bread settle. Note: it will not double in size but may get a bit larger.
  • Meanwhile, make the cinnamon filling. In a bowl combine all ingredients listed under cinnamon filling and use a fork to mix well.
  • Preheat over to 350 F, and butter a baking sheet.
  • Lay down a large piece of parchment paper on the counter, roll dough out until it’s a little less than 1/4 inch thick.
  • Evenly spread cinnamon mixture over dough leaving about 1/2 inch space on the sides.
  • Use the parchment paper to pick up the dough and begin to roll the dough in so it creates the spiral. Continue this until dough is rolled up. Cut into 12 equal pieces.
  • Place evenly on your baking sheet and bake for 20-25 minutes. Check at the 20 minute mark. You do not want them to over cook! Once they appear a little golden brown they are done. Place them on a cooling rack and let sit until completely cooled.
  • While cinnamon rolls are cooling prepare the cream cheese frosting. Add cream cheese and butter to a mixing bowl and beat on high until combined. Cream cheese should be completely smooth with no lumps. Add in powdered sugar slowly, then add in vanilla extract and salt. Beat on medium until combined.
  • Once cinnamon rolls are completely cooled frost generously with a butter knife. You may have a bit of extra frosting and you can use this for dipping or eating with a spoon. ๐Ÿ™‚
  • ENJOY ๐Ÿ™‚

Notes

Store in the fridge for up to 4 days!
Use hashtag #diylifestylecooking on Instagram so I can see you creation! Or tag @runningwitht in your photo!

Thank you so much for reading today’s blog post! I hope you have a wonderful weekend and are staying safe and healthy!

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1 Comment

    1. […] This was everything I was looking for. The pumpkin flavor was rich and creamy and the ice ceram was sooooooooo amazing. I was hesitant at first because pumpkin and ice cream doesn’t seem like a winning combination but I was wrong! They also give you a really nice serving of it. I will definitely be paring this with my gluten-free apple pie or gluten-free cinnamon rolls. […]

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