12/05/2025
Better-for-You Gluten-Free Cinnamon Rolls
Gluten-free, refined sugar–free, nut free for my friends who can’t do gluten and/or nuts, and perfect for the holidays!
Ingredients
Dough:
• ¼ cup maple sugar or 2 tbsp honey
• 1 cup milk, warmed to 110°F
• 1 tbsp instant yeast
• 3 tbsp grass-fed butter, melted
• 2 large eggs
• 3 cups gluten-free flour (I use Bob’s Red Mill 1-to-1)
• 2 tbsp heavy cream (organic if possible)
Filling:
• ¼ cup unsalted butter or ghee (Kerrygold)
• ½ cup maple sugar or coconut sugar
• 1 tbsp cinnamon
• 1 tsp pure vanilla extract
Cream Cheese Frosting:
• 4 oz cream cheese, softened (Organic Valley)
• ⅓ cup unsalted butter, softened
• 1 ½ cups confectioners’ sugar alternative (Allulose + monk fruit blend)
• Pinch of salt
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Instructions
1. Activate yeast: In a small bowl, mix warm milk (110°F) with maple sugar (or honey) and yeast. Let sit 5–10 minutes until foamy.
2. Mix dough: In a large bowl, combine melted butter, eggs, and heavy cream. Add yeast mixture and whisk to combine. Gradually add gluten-free flour and mix until a sticky dough forms.
3. Let dough rise: Cover the bowl with a clean towel and let it rise in a warm spot for 1 hour or until doubled in size.
4. Prepare filling: Melt butter or ghee and mix with sugar, cinnamon, and vanilla extract.
5. Roll and fill: Roll dough between parchment paper into a rectangle (~½ inch thick). Spread filling evenly over dough.
6. Form rolls: Roll dough from the long side into a log and slice into 9 rolls. Place in a greased or parchment-lined baking dish.
7. Rest rolls: Let rolls sit for 15–20 minutes while the oven preheats to 350°F (175°C).
8. Bake: Bake rolls for approximately 25 minutes until golden brown.
9. Cool before frosting: Allow rolls to cool in the pan for at least 10–15 minutes.
10. Make frosting: Beat cream cheese and butter until smooth. Add sugar alternative and pinch of salt, mixing until creamy.
11. Frost rolls: Spread frosting over cooled rolls and serve.
