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Simple, Quick-Rise Cinnamon Rolls {Gluten-free or Regular}

Simple, Quick-rise Cinnamon Rolls {gluten-free or regular} at www.monicaswanson.com
Course Breakfast, gluten-free


  • DOUGH:
  • 1 cup warm milk
  • 2 tsp. quick-rise yeast 1 standard packet.
  • 2 1/2 cups gluten free all purpose flour.
  • 3 tsp. xanthum gum
  • 1/2 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup cold butter cubed into small pieces.
  • 1/4 cup butter melted
  • 2/3 cup packed brown sugar
  • 1 Tablespoon cinnamon
  • 1 oz. cream cheese
  • 2 Tablespoons butter softened
  • 1 vanilla bean scraped out and mixed well, OR 1 tsp vanilla extract
  • 1 tsp. corn syrup
  • 1 tsp lemon juice
  • 1/2 cup powdered sugar or a little more depending on consistency.


  1. DOUGH:
  2. Stir yeast packet into warm milk with a pinch of sugar and set aside while you prepare the dry ingredients.
  3. In a large bowl, combine flour, Xanthem gum, sugar, baking powder, baking soda, and salt together until combined.

  4. Cut cold butter into dry ingredients until it forms pea-sized pieces.
  5. Pour warm milk mixture into the dry ingredients and stir until dough just comes together.  Use hands to work it just a bit, and then lay out on lightly floured surface.
  6. Roll dough out to be about a 16 X 20 inch rectangle.
  7. Spread melted butter over the dough evenly, and sprinkle with brown sugar and cinnamon.
  8. Carefully roll up keeping it fairly tight.   Cut off uneven ends.
  9. Cut roll into pieces (usually makes eight,) that are approximately two inches long.
  10. Place into a greased baking sheet and cover with clean kitchen towel.
  11. Preheat oven to 400 degrees and place pan of rolls on top of warm oven to rise slightly while it preheats.
  12. When oven is heated, remove towel and bake fifteen-eighteen minutes, and tops are lightly browned.
  13. Mix all ingredients for frosting in a bowl and whip into smooth.
  14. Spread frosting over warm rolls and serve.
  15. ENJOY!!