Nothing beats a good cinnamon roll. They are the perfect combination of carbs, butter, cinnamon, sugar, and cream cheese frosting...omg, the cream cheese frosting! These cinnamon rolls are absolutely delicious, and especially rewarding because they are made from scratch.
Did you know they are super easy to make?! At first, I was intimidated by the idea of creating cinnamon rolls from scratch, but they are honestly sooo much easier than anticipated!
The one trouble I found with cinnamon rolls in general, is that there aren't many gluten free versions out there. Thus, I was determined to create one... A really good one. Let's just say the recipe below is a winner in my book, whether you are gluten free or not! You prep the rolls the night before you want them, then bake them in the morning for warm cinnamon-rolly perfection.
Let's get to it...
GLUTEN FREE OVERNIGHT CINNAMON ROLLS
yield: 9-12 servings | overnight rolls
I N G R E D I E N T S
1 cup Buttermilk (warm to touch)
2.5 tsp Instant Yeast
1/3 cup Sugar
4 cups All-purpose GF flour (cup4cup)
1 tsp Sea Salt
1 tsp Baking Powder
1/2 cup Butter
Cinnamon Butter: 1/2 cup butter (room temp) + 3/4 cup brown sugar + 1 tbsp cinnamon + 2 tsp vanilla
Cream Cheese Frosting: 1/2 cup cream cheese + 1/4 cup butter + 2 tsp vanilla + 2 cups powdered sugar + 3 tbsp heavy cream (whip all ingredients together on high speed until light and fluffy, about 3 minutes)
M E T H O D
Combine warm milk, yeast & sugar. Rest for 5-10 minutes to activate yeast. After 5 minutes it should be pretty foamy.
In a large mixing bowl, whisk together flour, salt and baking powder. Then, add in butter. Combine until a pea-like texture forms.
Add in the milk-yeast mixture from step one. Knead for 5 minutes on med-high speed.
Next, add in eggs. Knead again for 5 minutes. Place dough in an oil-lined bowl & cover with plastic wrap. Rest until dough doubles in size, about 60-75 minutes).
Roll dough on a nicely floured surface until it is ~1/2 inch thick. Spread an even layer of cinnamon butter on dough and roll into a long cylinder.
Slice 9-12 rolls and place in a parchment lined baking dish. Rest in fridge overnight** wrapped in plastic wrap.
Once ready to bake, place rolls on counter to bring to room temperature. During this time, preheat oven to 350 F.
Bake rolls for 25-30 minutes until lightly golden.
Cool for 15-20 minutes before frosting & removing from dish.
Really sticky dough? In step 4, if you r dough is realllly sticky, like stuck to your finger sticky, add an extra 1/4 cup of flour.
TO AVOID AN OVERNIGHT REST:** (which I don't fully endorse), keep cinnamon rolls in step 6 on the counter for an hour. After 45 minutes, Preheat oven to 350 F. Once preheated, remove plastic wrap from the cinnamon rolls & bake according to steps 8 and 9.
I would not recommend refrigerating the rolls in step 6 beyond 18 hours. Ideally rest the rolls here for 9-12 hours.
FREEZER: freeze the rolls after baking & cooling.
BAKING DISH: Generally, I bake these rolls in a 7x11 or 9x9 baking dish.