Iowa Girl Eats Gluten Free Cinnamon Rolls

So, you’re eyeing that cinnamon roll craving but your gut is screaming “NO GLUTEN!” at you, right? Been there, bought the T-shirt. You want that gooey, sweet, cinnamon-spiced hug without feeling like you’ve swallowed a brick. And you’re probably too lazy to spend all day kneading dough and waiting for things to rise a million times. Same, friend, same.

Enter the culinary genius, Kristin of Iowa Girl Eats, with a Gluten-Free Cinnamon Roll recipe that’s so good, you’ll forget what gluten even is. Seriously, this isn’t just a “good for gluten-free” recipe; it’s just plain *good*. We’re talking fluffy, gooey, frosting-covered perfection. Let’s get baking!

Why This Recipe is Awesome

Look, I’m not going to lie, baking gluten-free can sometimes feel like a science experiment gone wrong. But this recipe? It’s **idiot-proof**. Even *I* didn’t mess it up, and my kitchen regularly stages rebellions. Here’s the lowdown on why this particular rendition of GF cinnamon rolls is about to become your new best friend:

• **It actually tastes like a real cinnamon roll.** No cardboard textures, no weird aftertastes. Just pure, unadulterated comfort.
• **Relatively fuss-free.** For a yeast dough, it’s surprisingly forgiving. You won’t need an advanced degree in patisserie, just a little patience and a love for good food.
• **Impressive results.** Seriously, serve these to your gluten-eating friends, and watch their jaws drop. You’ll be crowned the new GF baking monarch.
• **It’s a hug in food form.** Because sometimes you just need that warm, sweet embrace, sans the tummy troubles.

Ingredients You’ll Need

Time to gather your edible arsenal! Don’t fret, most of these are pantry staples, or easily found. And yes, you absolutely need butter. Don’t even think about skimping on the good stuff!

For the Rolls:

• **1 cup Warm Water:** Not hot enough to scald, not cold enough to confuse. Think “baby bath” warm. This wakes up your yeast.
• **2 tablespoons Granulated Sugar:** Just a little snack for the yeast.
• **2 ¼ teaspoons Active Dry Yeast (one packet):** The real MVP. Make sure it’s fresh, or your rolls will be sad, flat discs. **FYI, check the expiration date!**
• **½ cup Milk (dairy or non-dairy):** Whole milk is great for richness, but almond or oat milk works too if you’re going dairy-free.
• **½ cup Melted Butter (or dairy-free butter substitute):** Because everything is better with butter.
• **1 large Egg:** Binder, richness, general amazingness.
• **1 teaspoon Vanilla Extract:** Adds that cozy, warm flavor.
• **4 cups Gluten-Free All-Purpose Flour Blend:** **This is key!** Iowa Girl Eats recommends King Arthur Gluten-Free Measure for Measure Flour, and honestly, don’t mess with success. It’s truly fantastic for this recipe.
• **2 tablespoons Granulated Sugar:** A little extra sweetness for the dough itself.
• **1 teaspoon Salt:** Balances everything out. Don’t skip it!

For the Filling:

• **½ cup Melted Butter (or dairy-free butter):** Again with the butter, because it makes the magic happen.
• **1 cup Packed Brown Sugar:** That deep, molasses-y sweetness is essential.
• **2 tablespoons Ground Cinnamon:** Don’t be shy! This is a *cinnamon* roll, after all.

For the Frosting:

• **4 ounces Cream Cheese (softened):** The tang makes it sing! Full-fat is always best, IMO.
• **¼ cup (½ stick) Melted Butter (or dairy-free butter):** See a pattern here?
• **2 cups Powdered Sugar:** For that silky smooth sweetness.
• **1 teaspoon Vanilla Extract:** A little extra warmth.
• **1 tablespoon Milk (or non-dairy milk):** To get that perfect drizzly consistency. Add more if needed.

Step-by-Step Instructions

Alright, apron on, “pump-up” playlist ready! Let’s conquer these rolls like the culinary rockstar you are. Follow these steps, and you’ll be swimming in cinnamon-y goodness in no time.

1. **Wake Up the Yeast:** In a large bowl (or stand mixer bowl), combine the warm water, 2 tablespoons sugar, and yeast. Give it a gentle stir and let it hang out for about 5-10 minutes. You should see it get foamy and bubbly—that means it’s alive and ready to party!
2. **Mix the Wet Stuff:** Add the milk, melted butter, egg, and vanilla extract to your activated yeast mixture. Whisk it all together until it’s well combined.
3. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the GF flour, remaining 2 tablespoons sugar, and salt. Make sure there are no lumps of flour hanging out.
4. **Bring it Together:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer (or stirring with a sturdy spoon if you’re going manual) until a soft dough forms. It will be sticky, and that’s totally normal for GF dough!
5. **First Rise:** Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for about 1 hour, or until it has noticeably puffed up.
6. **Make the Filling:** While your dough is rising, mix the melted butter, brown sugar, and cinnamon together in a small bowl until it forms a thick paste.
7. **Roll it Out:** Once your dough has risen, gently turn it out onto a lightly floured surface (using GF flour, of course!). Roll it into a rectangle, roughly 12×18 inches. Don’t stress too much about perfect edges.
8. **Spread the Gooey Goodness:** Evenly spread the cinnamon-sugar filling over your dough rectangle, leaving a small border on one of the longer sides.
9. **Roll ‘Em Up:** Starting from the long side opposite the border, tightly roll the dough into a log. The tighter, the better for those pretty spirals!
10. **Slice and Dice:** Using a sharp knife or, even better, unflavored dental floss, cut the log into 12 equal-sized rolls (about 1.5 inches thick).
11. **Second Rise:** Arrange the rolls in a greased 9×13 inch baking dish. Cover again and let them rise for another 30-45 minutes in a warm spot. They should look noticeably puffier.
12. **Bake Time!** Preheat your oven to 375°F (190°C) while the rolls are on their second rise. Once preheated, pop the rolls in and bake for 20-25 minutes, or until golden brown and cooked through. **Don’t overbake!** Nobody likes a dry cinnamon roll.
13. **Whip Up the Frosting:** While the rolls are baking or cooling slightly, beat together the softened cream cheese, melted butter, powdered sugar, vanilla, and 1 tablespoon milk until smooth and creamy. Add more milk, a tiny bit at a time, if you want a thinner consistency.
14. **Frost and Devour:** Once the rolls are out of the oven, let them cool for just a few minutes (about 5-10). Then, slather that amazing cream cheese frosting all over them. Serve warm and watch them disappear!

Common Mistakes to Avoid

Even the simplest recipes have their pitfalls. Here’s how not to sabotage your cinnamon roll dreams:

• **Using cold ingredients for the dough:** Yeast likes warmth. Cold milk or butter will make it sluggish, and your rolls won’t rise properly. Rookie mistake!
• **Killing the yeast:** Water that’s too hot (over 115°F/46°C) will send your yeast straight to an early grave. Then nothing will rise, and you’ll just have sad, dense bricks.
• **Not letting it rise enough:** Patience, young padawan! Rushing the rise times means less fluffy, less amazing rolls. Resist the urge to peek constantly.
• **Overbaking:** GF baked goods can dry out quickly. Keep an eye on them. Once they’re golden brown and a toothpick comes out mostly clean, they’re done.
• **Skimping on the frosting:** This is not the time to be shy! The frosting is half the fun (and flavor!) of a good cinnamon roll. Go big or go home.

Alternatives & Substitutions

Feeling a little rebellious, or just need to work with what you’ve got? Here are a few swaps that usually play nice with this recipe:

• **Dairy-Free:** As mentioned in the ingredients, you can easily use plant-based milk (almond, oat, soy) and dairy-free butter (like Miyoko’s or Earth Balance sticks) for both the rolls and the frosting. They work like a charm!
• **Flour Blend:** While IGE specifically recommends King Arthur GF Measure for Measure, other quality **cup-for-cup** GF blends *might* work. Just be aware that different blends absorb liquid differently, so you might need to adjust slightly. **IMO, stick to the recommendation for your first go!**
• **Spice it Up:** Feeling adventurous? Add a pinch of nutmeg or cardamom to your cinnamon filling for an extra layer of warmth.
• **No Vanilla?** You could try a tiny dash of almond extract in the frosting for a different flavor profile, but vanilla is pretty classic for a reason.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers! (Mostly.)

Can I make these ahead of time?
Oh, absolutely! You can prepare the rolls, slice them, and place them in the baking dish. Cover tightly with plastic wrap and refrigerate overnight. In the morning, pull them out and let them come to room temperature and do their second rise (about 1-2 hours) before baking as usual. You’re welcome!

Do I *really* need to let it rise twice?
Yes, my friend, you really do! The first rise develops flavor and initial fluff. The second rise gives them that final, irresistible puff. Skimping here means less airy, less joyous rolls.

My dough is super sticky, is that normal?
Yep, totally normal for most gluten-free yeast doughs! Don’t be tempted to add a ton more flour, or your rolls will end up dry. A light dusting of GF flour on your rolling surface is fine, but embrace the stickiness.

Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Butter just tastes better, full stop. Margarine might work in a pinch, but the flavor and texture won’t be quite the same. Treat yourself!

What if I don’t have a stand mixer?
No problem! You can mix this dough by hand with a sturdy spoon. It’ll give your arm a bit of a workout, but it’s totally doable. Just ensure everything is well combined.

My rolls didn’t get very golden brown, are they cooked?
GF baked goods sometimes don’t brown as much as their gluten-filled counterparts. The best way to check for doneness is to make sure they’ve puffed up, feel set to the touch, and an internal thermometer (if you have one) reads around 200-210°F (93-99°C).

Final Thoughts

There you have it, folks! Your new favorite gluten-free cinnamon roll recipe, courtesy of Iowa Girl Eats. This isn’t just about avoiding gluten; it’s about indulging in something truly delicious and feeling fantastic afterwards. So, go on, get your bake on! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!