Fall weather calls for cozy baking days and what better dessert to make during this season than the classic cinnamon rolls with cream cheese frosting? Nothing. Nothing is better than that and I have the easiest recipe to help you accomplish and enjoy the sweetest and softest cinnamon rolls this season. This recipe is 100% gluten-free as always and is also lactose-free as well. It can be very easily modified to be vegan or 100% dairy-free.
As you can see from the image above, some of the vegan butter and filling have leaked out of the cinnamon rolls onto the parchment paper. Due to vegan butter being mainly made up of oils, it bakes differently than regular butter would. Although the residue doesn't make for the prettiest picture, sometimes making a mess and not looking picture perfect is how the most delicious recipes and desserts are made. I can assure you they taste unbelievably soft and delicious. Completely coated in cinnamon from the inside out, these cinnamon rolls need to be on your list of baked goods to make.
INGREDIENT NOTES
- Dough: I used Mimi Foods gluten-free pizza dough which was extremely easy to work with and roll out evenly. For this recipe I used 2 gluten-free dough balls so that the dough would be thick enough to hold the filling. These doughs need 4-5 hours to thaw so I would recommend removing them from the freezer first thing in the morning so that you can enjoy making these delights in the afternoon.
- Cream cheese: As always you are more than welcome to adjust the ingredients according to your preference or allergies. For this recipe I used lactose-free cream cheese.
- Butter: For this recipe you will need vegan butter for both the icing and the filling. Make sure to remove your butter from the fridge a bit before so it's softened and easily spreadable. Because this particular vegan butter that I used is made up of oils, it caused some of the filling and butter to leak out of the cinnamon rolls while they were baking. Nonetheless, they are still delicious.
FROSTED CINNAMON ROLLS
These cinnamon treats are such a staple during this cozy season and are so much fun to bake with friends and family. When you follow this simple recipe, you'll have everyone asking you to bring dessert to the family gatherings.
DOUGH INGREDIENTS
2 Mimi Foods gluten-free dough balls
Caputo gluten-free flour (sold at Mimi Foods)
FILLING INGREDIENTS
2/3 cup brown sugar
1 1/2 tbsp ground cinnamon
1/4 cup vegan butter, softened
CREAM CHEESE FROSTING INGREDIENTS
4 oz lactose-free or vegan cream cheese, softened
3 tbsp unsalted vegan butter, softened
3/4 cup powdered sugar
1/2 tsp vanilla extract
INSTRUCTIONS
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Remove 2 Mimi Foods gluten-free dough balls from the freezer and let them defrost and thaw for 4-5 hours. See ingredients notes for more details.
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When your doughs are finally thawed completely, preheat the oven to 350°F. Make sure you have a clean surface and begin by sprinkling some gluten-free flour on it. Transfer the doughs to your surface and pile them on top of each other. The goal is to combine both doughs together using a rolling pin.
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Roll out the dough in to a rectangle and make sure there aren't any holes or thin parts throughout. This is important because we will be placing the filling on top and we want to keep as much of it inside the rolls as we can when they bake. If the dough starts to stick to your hands, don't be afraid to add a little flour.
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In a small bowl combine the brown sugar and cinnamon and mix it well together. Set it aside for now. Spread the softened vegan butter on the top of the rolled out dough and make sure its covered entirely. Once you've done that, use your hands to sprinkle the brown sugar and cinnamon mixture on top and rub it into the buttered dough.
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Tightly begin rolling the dough starting with the longest side, and place the seam side down making sure to seal the edges of the dough as best you can. You'll probably have to cut off the about an inch off the ends of the roll because it doesn't have as much cinnamon sugar as the rest of the roll.
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Use a serrated knife and cut the rolled up dough so that each cinnamon roll is about 1-2 inches each. Place them on the lined baking sheet and bake in the oven for 20-25 minutes.
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While the rolls are baking, combine the lactose/ dairy-free frosting ingredients into a mixer and combine. These measurements create a nice thick frosting but if you are wanting one that drizzles easily, place some in a bowl and microwave it for 10-15 seconds to get that perfect drizzling consistency.
- Remove your cinnamon rolls from the oven and let them cool for 5 minutes before drizzling on the frosting. Pour a glass of almond milk or any plant-based milk of your choice and enjoy these cinnamon delights.