Gluten-Free Honey Cinnamon Rolls

Published on Jun 23, 2020

  by   Kristina Stosek

11 reviews

Prep Time: 25 minutes Cook Time: 30 minutes Serves: 8
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Enticingly addictive Gluten-Free Honey Cinnamon Rolls. Buttery, sticky rolls made with honey, cinnamon, nutmeg, and generously topped with cinnnamon butter and cream cheese frosting. Every bite is filled with sweet, deliciousness melting in your mouth. 

gluten-free honey cinnamon rolls

First, these are not your classic cinnamon rolls. I wanted to create extra flavour and make them extra sticky. The rolls are perfectly spiced with cinnamon and a hint of nutmeg. But it is the honey that makes these gluten-free rolls extra special.

But let’s not forget the frosting -> made with butter, cream cheese, cinnamon, vanilla and powdered sugar. So so good! Or, you may enjoy these Gluten-Free Baked Apple Cider Donuts.

gluten-free honey cinnamon buns

MAKE THE DOUGH

To make these honey cinnamon rolls, you start with the dough. Mix the flour, rapid rise yeast, baking soda, cinnamon and a pinch of salt. Then add warm milk, butter, honey, egg and apple cider vinegar.

Mix until smooth and let the dough rest for a few minutes. The apple cider vinegar with baking soda gives the dough a little help to rise.

 

gluten-free cinnamon buns

SHAPE THE DOUGH

Now you get to shape the rolls and add the filling. I combined butter with honey and a good sprinkle of coconut sugar, cinnamon and nutmeg for the filling. Roll the dough, cut into rolls and place them into a baking dish. I used a pie plate because they fit in perfectly. But you can use a baking dish that works for you.

THE FROSTING FOR CINNAMON ROLLS

As soon as the rolls come out of the oven, you spread the delicious frosting over the top. The frosting will melt right into the rolls, making them sweet, extra cinnamony and sticky just the way rolls should be.

I wanted the frosting to have some depth, so I used butter, cream cheese, cinnamon and vanilla. A perfect end to the most delicious gluten-free honey cinnamon rolls.

When it comes to rolls, they should be eaten fresh right out of the oven. That’s when they are the best. This recipe calls for eight small rolls or four larger ones. I always make small rolls, because they are rich and one small roll is all you need.

But if you decide to make the larger rolls, allow about eight minutes for extra baking time. If you have any leftovers for the next day, I recommend to pop them in the microwave for about 15 seconds, and they will taste just as fresh.

Another warming sweet treat you may enjoy for Sunday Brunch is the Gluten Free Hot Cross Buns Recipe.

gluten free cinnamon buns

Make Ahead Gluten-Free Honey Cinnamon Rolls

I know some of you may be thinking who wants to be making honey cinnamon rolls early in the morning? No problem, to get a jump start you can make the rolls one to two days in advance and let them rise in the fridge.

If you are using the fridge method, allow the rolls to rise for a minimum of 24 hours. When you are ready to bake them, bring them to room temperature, about 45 minutes, and then pop them in the oven.

They make for a perfect Sunday brunch treat. Just imagine your home filled with the aroma of freshly baked honey cinnamon rolls, and you get to sleep in. Now, this is something to celebrate…Enjoy!

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Kristina x

Gluten-Free Honey Cinnamon Rolls

Published on Jun 23, 2020

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    In the bowl of a stand mixer, combine flour, yeast, baking soda, salt and one teaspoon of cinnamon. Add the warm milk, honey, egg, butter and apple cider vinegar. Using the dough hook, mix until everything is well blended. The dough will be slightly sticky. Cover with a plastic wrap and rest at room temperature for 30 minutes.

  • 2.

    Lightly dust your work surface with gluten-free flour. Turn out the dough and punch it down. Sprinkle it with some extra flour and knead it gently until it's smoother. Using a rolling pin and sprinkling lightly with flour as necessary to prevent sticking, roll the dough into a rectangular shape about 1/2-inch thick

  • 3.

    THE FILLING

  • 4.

    Mix the butter with honey and spread all around the rectangle, leaving 1-inch border clean all around. Mix the coconut sugar with cinnamon and nutmeg and sprinkle evenly on top of the honey butter. Starting at a short side, roll the dough tightly into a coil. Using a sharp knife, cut into eight rolls. Place the rolls in a buttered pie plate or baking dish of your choice, about 3/4-inch apart and using your fingers compress each roll about 1/4 of the way down. Loosely cover the pan with plastic wrap and place it in a warm, draft-free place. The rolls should rise by about 50%

  • 5.

    Place the rolls in a preheated oven at 350 F and bake for 25 - 30 minutes until golden brown. If you are making larger rolls allow for about 8 minutes extra baking time. While the rolls are baking prepare the cinnamon butter frosting. In a small saucepan, melt the butter over medium heat. Cook for about 3 minutes, until the butter starts to brown. Remove from the heat.

  • 6.

    In a medium bowl, beat the browned butter, cream cheese, powdered sugar, cinnamon, and vanilla until smooth. Spread the frosting over rolls as soon as they come out of the oven. Enjoy them warm. 

Leave a Comment

Kristina

yes they are US cups

Sveta

I haven't made this yet, but I just want to make sure that these are US cups and not UK cups, as they're quite different. I'm converting to grams, and want to make sure I've the right measurements.

Kristina

Sometimes when you add too much flour this can happen. It is important that when you measure the flour you do not scoop the flour out, instead fill the measuring cup with a spoon and level off with a knife. Also, another reason would be the flour blend you used. Did you use the one I recommended?

Christy

Mine came out hard for some reason??

Kristina

thank you for letting me know. Some flour blends work differently, so happy it worked for you

pfleetwood

The amount of flour 1 1/4 cup was not enough to form a dough that you could roll out and form into buns. I don’t know how much I added. I just kept adding and adding until I had a workable dough. At least another cup or more. In the end they baked up fine and were tasty.

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