The Best Damn Gluten-Free Cinnamon Rolls You’ll Ever Make

Step 1: Prepare the Dough

1. Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, tapioca starch, yeast, sugar, salt, and cinnamon.
2. Add the wet ingredients. Pour in the warm milk, melted butter, egg, and vanilla. Stir until the dough starts to come together.
3. Knead gently. Gluten-free dough doesn’t behave like regular dough, so don’t expect it to be stretchy. Use a spatula or lightly floured hands to bring it together into a soft dough.
4. Let it rise. Cover the bowl with a clean towel and let it sit in a warm place for about 1 hour, or until puffy.

Step 2: Make the Filling

1. Mix the filling. In a small bowl, combine the brown sugar and cinnamon.
2. Soften the butter. Make sure it’s spreadable but not melted.

Step 3: Shape the Rolls

1. Roll out the dough. Lightly flour a piece of parchment paper and roll the dough into a 10×12-inch rectangle.
2. Spread the filling. Gently spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
3. Roll it up. Use the parchment paper to help roll the dough into a log. (Tip: Gluten-free dough can be fragile—go slow and use gentle pressure.)
4. Slice the rolls. Use a sharp knife or unflavored dental floss to cut 8–10 even pieces.
5. Arrange in a baking dish. Place them in a buttered or parchment-lined 9-inch pan.

Step 4: Second Rise & Bake

1. Cover and rise. Let the rolls sit for another 30 minutes to get puffier.
2. Preheat the oven. Set it to 350°F (175°C).
3. Bake. Bake for 22–25 minutes, or until lightly golden on top.

Step 5: Make the Glaze & Serve

1. Mix the glaze. Beat together cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
2. Drizzle generously. Pour over warm rolls and let it melt into the swirls.
3. Enjoy! Best served warm with a cup of coffee or tea.