Gluten Free Cinnamon Rolls King Arthur

So, you’ve been dreaming of warm, gooey cinnamon rolls but the gluten-monster says “nope!” every single time? Or maybe you just want a damn good roll without the bloat and the heavy feeling afterwards? You, my friend, are in the right place. We’re about to dive into a recipe that’ll make you question if it’s *actually* gluten-free. Spoiler alert: it is. And it’s ridiculously easy, thanks to our friends at King Arthur and their magical GF flour blend.

Why This Recipe is Awesome

Let’s be real, gluten-free baking often gets a bad rap. Dry, crumbly, tastes like cardboard… Been there, done that, bought the bland t-shirt. But this recipe? It’s a game-changer. Seriously, it’s so good, your gluten-loving friends won’t even know it’s GF unless you loudly announce it (which you totally should, because bragging rights!).

• It’s got that perfect soft, pillowy texture that most GF recipes only dream of achieving.
• The flavor is *chef’s kiss*. All the cinnamon-sugar goodness without any of the gluten-induced regret.
• It’s designed with King Arthur’s fantastic Measure for Measure Gluten-Free Flour, which means less guesswork and more deliciousness. This stuff is basically a cheat code for GF baking.
• It’s pretty idiot-proof. Even I, someone who once mistook salt for sugar (don’t ask), manage to nail it every time.

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need to transform your kitchen into a cinnamon roll haven. Don’t skimp on the butter, trust me on this.

For the Dough:

• 1 packet (2 1/4 teaspoons) active dry yeast: The little heroes that make things rise. Make sure they’re not expired unless you enjoy flat, dense sadness.
• 1/2 cup warm milk (dairy or non-dairy): Not too hot, not too cold. Think a nice warm bath for your finger.
• 1/4 cup granulated sugar: Sweetness for the dough itself.
• 1/4 cup unsalted butter, melted: Because everything is better with butter. Don’t fight me on this.
• 1 large egg: Binder extraordinaire.
• 1 teaspoon vanilla extract: Adds that little extra “oomph.”
• 2 1/4 cups King Arthur Gluten-Free Measure for Measure Flour: The MVP of this whole operation. Do NOT substitute this with another GF flour blend unless you’re feeling adventurous (and possibly disappointed).
• 1/2 teaspoon xanthan gum (optional, but recommended if your blend doesn’t include it): Adds chewiness and structure. King Arthur’s blend usually has it, so check the label!
• 1/2 teaspoon salt: Balances the sweetness.

For the Filling:

• 1/2 cup (1 stick) unsalted butter, softened: Again with the butter!
• 1/2 cup packed light brown sugar: The caramel-y goodness.
• 2 tablespoons ground cinnamon: For that signature spice.

For the Cream Cheese Frosting (the crown jewel!):

• 4 ounces cream cheese, softened: The star!
• 1/4 cup unsalted butter, softened: More butter, because why not?
• 1 teaspoon vanilla extract: A must.
• 2 cups confectioners’ sugar (powdered sugar): For that smooth, sweet finish.
• 1-2 tablespoons milk (dairy or non-dairy): To get that perfect drizzly consistency.

Step-by-Step Instructions

Okay, apron on, good tunes playing (or a podcast about true crime, whatever floats your boat). Let’s do this!

1. Activate the Yeast: In a large bowl, whisk together the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let it sit for 5-10 minutes until it gets foamy. This means your yeast is alive and ready to party!
2. Wet Ingredients Whirlwind: Add the remaining granulated sugar, melted butter, egg, and vanilla extract to the yeast mixture. Whisk it all together until well combined.
3. Dry Ingredients Duo: In a separate bowl, whisk together the King Arthur GF Measure for Measure Flour, xanthan gum (if using), and salt.
4. Combine & Mix: Add the dry ingredients to the wet ingredients. Mix with a spoon or a stand mixer with a paddle attachment on low speed until a soft dough forms. It won’t be like regular elastic dough; it’ll be a bit stickier and softer. Don’t overmix!
5. Rise Time (Round 1): Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 1 to 1.5 hours, or until it looks visibly puffy. Patience, young padawan!
6. Make the Filling: While the dough is rising, combine the softened butter, brown sugar, and cinnamon in a small bowl. Mix until it’s a smooth, spreadable paste.
7. Roll ‘Em Out: Once the dough has risen, gently turn it out onto a lightly floured (with GF flour!) surface. Using your hands or a lightly floured rolling pin, gently press or roll the dough into a roughly 10×14-inch rectangle. Remember, GF dough isn’t as cooperative as regular dough, so be gentle.
8. Spread the Love: Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving about a 1/2-inch border on one of the long sides.
9. Roll ‘Em Up Tight: Starting from the opposite long side (the one *without* the border), carefully roll the dough into a tight log. Take your time, don’t rush it.
10. Slice & Dice: Using a sharp, un-serrated knife or dental floss (weird, I know, but it works wonders!), cut the log into 9-12 even slices, about 1 1/2 inches thick.
11. Arrange for Glory: Place the rolls cut-side up in a lightly greased 9×13-inch baking pan. Make sure they’re snuggled close but have a little room to grow.
12. Rise Time (Round 2): Cover the pan again and let the rolls rise in a warm spot for another 30-45 minutes, or until they look puffy and have nearly doubled in size.
13. Preheat & Bake: While the rolls are doing their final rise, preheat your oven to 375°F (190°C). Once risen, bake for 20-25 minutes, or until they’re golden brown and baked through.
14. Frosting Frenzy: While the rolls are cooling slightly (but still warm!), make your frosting. Beat the softened cream cheese, butter, and vanilla extract until smooth. Gradually add the confectioners’ sugar, beating until creamy. Add milk, 1 tablespoon at a time, until you reach your desired drizzly consistency.
15. Devour! Spread or drizzle the frosting generously over the warm cinnamon rolls. Serve immediately and bask in the glory!

Common Mistakes to Avoid

Nobody’s perfect, and mistakes happen. But let’s try to avoid these rookie blunders, shall we?

• Using Cold Ingredients: Especially the milk and butter. Cold butter means lumpy dough, and cold milk won’t activate your yeast. Room temp or slightly warm is key!
• Over-Kneading GF Dough: Unlike traditional dough that loves a good kneading, GF dough can get tough if you overwork it. Mix just until combined. Treat it gently, like a baby unicorn.
• Not Letting Them Rise Enough: Patience is a virtue, especially in baking. Skimp on the rise time, and you’ll end up with dense, heavy rolls. No one wants that.
• Guessing with GF Flour: As mentioned, King Arthur Measure for Measure is specifically formulated. Swapping it for a random blend can drastically change the outcome. Stick to the recipe’s recommendations.
• Underbaking: If they’re not quite golden brown, give them a few more minutes. Undercooked dough is sad dough.
• Thinking You Don’t Need the Frosting: This is less a mistake and more a crime against humanity. The frosting is non-negotiable, IMO.

Alternatives & Substitutions

Feeling a little rebellious? Here are some simple tweaks you can try:

• Dairy-Free Delight: You can absolutely swap regular milk for your favorite non-dairy milk (almond, soy, oat all work great!). For butter, use a good quality dairy-free butter substitute. This makes the recipe completely dairy-free!
• Spiced Up Filling: Add a pinch of nutmeg, cardamom, or even a tiny bit of ginger to your cinnamon filling for an extra layer of warmth. Mmm, cozy.
• Nutty Crunch: Sprinkle some finely chopped pecans or walnuts over the cinnamon filling before rolling for a little texture and nutty flavor.
• Orange Zest Zing: Add 1 teaspoon of orange zest to the dough or the frosting for a bright, citrusy twist. It’s surprisingly good with cinnamon!
• Simple Glaze: If you’re not a cream cheese frosting person (gasp!), you can just mix confectioners’ sugar with a little milk and a splash of vanilla for a basic glaze. But, seriously, cream cheese frosting. Just saying.

FAQ (Frequently Asked Questions)

Got questions? I’ve got casual, probably-too-honest answers!

• Can I make these ahead of time? Absolutely! You can assemble the rolls, cover them tightly, and pop them in the fridge overnight. In the morning, take them out and let them come to room temp and rise for about an hour before baking. Or, bake them, let them cool, then freeze them (unfrosted) for up to a month. Thaw and warm before frosting.
• Do I need a stand mixer? Nope! A good old-fashioned bowl and a strong arm (or a sturdy spoon) work perfectly fine for this dough.
• My dough is really sticky, is that normal? Yes, GF dough tends to be a bit stickier and softer than traditional wheat dough. Don’t add too much extra flour, just use a lightly floured surface for rolling.
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better and gives a richer flavor and texture. But if you must for dietary reasons, go for it.
• What if my yeast doesn’t foam? Uh oh. That means your yeast is likely dead or your milk was too hot/cold. Start over with fresh yeast and check your milk temperature. Nobody wants flat rolls, FYI.
• How do I store leftovers? If there are any! Store them in an airtight container at room temperature for a day or two, or in the fridge for up to 5 days. Reheat gently in the microwave for that fresh-baked feel.
• Is the frosting optional? Is happiness optional? The frosting completes the experience. It’s like Batman without Robin. Sure, he’s still a hero, but where’s the fun?

Final Thoughts

So there you have it, folks! Your new go-to recipe for gluten-free cinnamon rolls that are so good, you’ll forget they’re even GF. These are perfect for a lazy weekend breakfast, a special occasion, or just because you deserve something ridiculously delicious. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!