Sticky Gluten-Free Cinnamon Rolls with Cream Cheese Glaze

How to Make Sticky Gluten-Free Cinnamon Rolls with Cream Cheese Glaze

1. 1

   Step 1: Mix and form the enriched dough

   Warm the milk to about 105–110°F (40–43°C) and stir in the yeast and 2 tablespoons of the brown sugar; let sit 5 minutes until foamy. In a large bowl, combine the gluten-free flour and salt, then whisk in the egg, melted/softened butter (reserve a tablespoon for the filling), and the yeast mixture to form a soft, slightly sticky dough. Mix until the dough is uniform and holds together; if it’s too dry add 1 tablespoon water, if too wet add 1 tablespoon flour. Scrape into a lightly oiled bowl, cover, and move to the next step.

   For this step

   • 2 cupsGluten-free all-purpose flour (with xanthan gum)
   • 2 1/4 tspInstant yeast
   • 3/4 cupWarm whole milk (about 105–110°F / 40–43°C)
   • 8 tbspUnsalted butter (total: dough + filling), softened or melted as noted
   • 1 itemLarge egg
   • 1 tspSalt
   
2. 2

   Step 2: First rise (proof)

   Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm draft-free spot until noticeably puffy, about 45–60 minutes. Gluten-free dough won’t double reliably, but should feel aerated and soft to the touch. While it rises, prep a 9x9-inch (or similar) baking pan by buttering or lining it with parchment.
   
3. 3

   Step 3: Roll out and fill with cinnamon sugar

   Turn the risen dough onto a lightly floured surface and gently roll or press into a roughly 12x10-inch rectangle using a rolling pin or lightly oiled hands. Spread the reserved softened butter evenly over the surface, then sprinkle the remaining brown sugar and the ground cinnamon evenly on top, pressing lightly so the filling adheres.

   For this step

   • 2 tbspGround cinnamon
   
4. 4

   Step 4: Shape, cut, and second rise

   Starting on a long edge, tightly roll the dough into a log and pinch the seam to seal. Use a sharp knife or dental floss to cut the log into 6 even rolls and place them cut-side up in the prepared pan, leaving a little space between each. Cover loosely and let the rolls proof for 20–30 minutes until puffy; they will puff more in the oven.
   
5. 5

   Step 5: Bake and prepare the cream cheese glaze

   Preheat the oven to 350°F (175°C) and bake the rolls for 18–22 minutes until the tops are golden and the centers are set but still soft. While the rolls bake, beat the softened cream cheese with the powdered sugar until smooth; add 1–2 teaspoons water or milk if needed to reach a pourable but thick glaze consistency. Keep the glaze warm at room temperature so it stays gooey when applied.

   For this step

   • 4 ozCream cheese (for glaze), softened
   • 1 cupPowdered (confectioners') sugar (for glaze)
   
6. 6

   Step 6: Glaze and serve warm

   As soon as the rolls come from the oven, spoon or pour the cream cheese glaze over them generously so it melts into the cracks and stays sticky. Let them cool for 5–10 minutes to set slightly, then serve warm for the stickiest, softest texture; leftovers reheat briefly in a microwave or oven to restore gooeyness.
   

1. Warm the milk to about 105–110°F (40–43°C) and stir in the yeast and 2 tablespoons of the brown sugar; let sit 5 minutes until foamy. In a large bowl, combine the gluten-free flour and salt, then whisk in the egg, melted/softened butter (reserve a tablespoon for the filling), and the yeast mixture to form a soft, slightly sticky dough. Mix until the dough is uniform and holds together; if it’s too dry add 1 tablespoon water, if too wet add 1 tablespoon flour. Scrape into a lightly oiled bowl, cover, and move to the next step.
2. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm draft-free spot until noticeably puffy, about 45–60 minutes. Gluten-free dough won’t double reliably, but should feel aerated and soft to the touch. While it rises, prep a 9x9-inch (or similar) baking pan by buttering or lining it with parchment.
3. Turn the risen dough onto a lightly floured surface and gently roll or press into a roughly 12x10-inch rectangle using a rolling pin or lightly oiled hands. Spread the reserved softened butter evenly over the surface, then sprinkle the remaining brown sugar and the ground cinnamon evenly on top, pressing lightly so the filling adheres.
4. Starting on a long edge, tightly roll the dough into a log and pinch the seam to seal. Use a sharp knife or dental floss to cut the log into 6 even rolls and place them cut-side up in the prepared pan, leaving a little space between each. Cover loosely and let the rolls proof for 20–30 minutes until puffy; they will puff more in the oven.
5. Preheat the oven to 350°F (175°C) and bake the rolls for 18–22 minutes until the tops are golden and the centers are set but still soft. While the rolls bake, beat the softened cream cheese with the powdered sugar until smooth; add 1–2 teaspoons water or milk if needed to reach a pourable but thick glaze consistency. Keep the glaze warm at room temperature so it stays gooey when applied.
6. As soon as the rolls come from the oven, spoon or pour the cream cheese glaze over them generously so it melts into the cracks and stays sticky. Let them cool for 5–10 minutes to set slightly, then serve warm for the stickiest, softest texture; leftovers reheat briefly in a microwave or oven to restore gooeyness.