Gluten-Free Cinnamon Rolls

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum 1 tsp xanthan gum
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm unsweetened plant-based milk (like almond or soy) 1 cup warm unsweetened plant-based milk (like almond or soy)
• 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes)
• 3 tbsp melted refined coconut oil or other neutral vegetable oil 3 tbsp melted refined coconut oil or other neutral vegetable oil
• 0.25 cup brown sugar 0.25 cup brown sugar
• 1 tbsp ground cinnamon 1 tbsp ground cinnamon
• 4 oz vegan cream cheese, softened 4 oz vegan cream cheese, softened
• 2 tbsp vegan butter, softened 2 tbsp vegan butter, softened
• 0.5 cup powdered sugar 0.5 cup powdered sugar
• 1-2 tbsp unsweetened plant-based milk 1-2 tbsp unsweetened plant-based milk

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free instant yeast, and salt. Ensure all the dry ingredients are thoroughly combined for an even texture.

2. 2

   In a separate medium bowl, whisk together the warm unsweetened plant-based milk, prepared flax eggs, and melted refined coconut oil. The mixture should be well-emulsified and free of lumps.

3. 3

   Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until a thick, sticky dough forms, which is typical for gluten-free doughs. Continue mixing for about 1-2 minutes until the dough is cohesive.

4. 4

   Lightly flour a clean surface with gluten-free flour or place a sheet of parchment paper down. Transfer the sticky dough onto the prepared surface. With lightly oiled or floured hands, gently shape the dough into a rectangle, approximately 8x10 inches. Spread the brown sugar and ground cinnamon evenly over the surface of the dough, leaving a small border along one of the long edges.

5. 5

   Starting from the long edge opposite the border, tightly roll up the dough. Pinch the seam to seal it. Cut the roll into 4 equal portions, about 1.5 inches thick each. Place the cut rolls into a greased 8x8 inch baking dish, ensuring they have a little space between them.

6. 6

   Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for about 30-45 minutes, or until they appear puffy and have increased in size. While the rolls are rising, preheat your oven to 375°F (190°C).

7. 7

   Bake the cinnamon rolls in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through. The aroma of warm cinnamon should fill your kitchen. Let the rolls cool in the baking dish for about 10 minutes before preparing the icing.

8. 8

   While the rolls are cooling slightly, prepare the cream cheese icing. In a small bowl, beat together the softened vegan cream cheese and softened vegan butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined and smooth. Add 1-2 tablespoons of plant-based milk, a little at a time, until the icing reaches your desired drizzling consistency. Spoon or drizzle the icing generously over the warm cinnamon rolls.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.