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5 from 4 votes

Cinnamon Rolls with Apple Pie Fillings {GF}

Fluffy and soft gluten free cinnamon rolls with apple pie filling! These cinnamon rolls are packed with cinnamon and apples that they are difficult to resist.
Prep Time15 minutes
Active Time25 minutes
Resting Time2 hours
Total Time2 hours 40 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free
Keyword: apple pie, apple pie fillings, cinnamon rolls, gluten free
Yield: 6 Cinnamon Rolls
Calories: 867kcal

Ingredients

Metric - US Customary

Cinnamon Roll Dough

    Tangzhong

    • 13 grams of White Rice Flour
    • 13 grams of Tapioca Flour
    • 60 ml of Full-Fat Milk
    • 60 ml of Water

    Activating the Yeast

    • 60 ml of Water at 49 - 55 °C
    • 12 grams of Granulated White Sugar
    • 7 grams of Instant Yeast

    Main Dough

    • 240 grams of White Rice Flour
    • 96 grams of Tapioca Flour
    • 48 grams of Corn Starch
    • 96 grams of Brown Rice Flour
    • 3 teaspoons of Xanthan Gum
    • ½ teaspoon of Baking Powder
    • ¼ teaspoon of Salt
    • 120 ml of Buttermilk at room temperature
    • 2 Large Eggs at room temperature
    • 50 grams of Granulated White Sugar
    • 60 grams of Melted Unsalted Butter

    Apple Pie Fillings

    • 100 grams of Brown Sugar
    • 1 ½ Tablespoon of Cinnamon
    • ¼ teaspoon of Nutmeg
    • 40 grams of Unsalted Butter at room temperature
    • 2 Apples Peeled and diced.

    Cream Cheese Icing:

    • 55 grams of Unsalted Butter at room temperature
    • 140 grams of Cream Cheese at room temperature
    • ⅛ teaspoon of Salt
    • 165 grams of Icing Sugar
    • 1 teaspoon of Vanilla Extract or Vanilla beans

    Instructions

    Tangzhong

    • Add and combine the white rice flour, tapioca flour, full-fat milk, and water in a medium-sized saucepan. Whisk the ingredients until smooth.
    • Set the saucepan over medium-low heat, and cook the Tangzhong until it thickens (2-3 minutes), stirring continuously.
    • Remove the Tangzhong from heat, and let it cool down to room temperature before use.

    Activating the Yeast

    • Add and combine the water, granulated sugar, and yeast. Gently mix the mixture and set it aside for 10 minutes until bubbles start to form to indicate that the yeast is active.

    Main Dough

    • Add and combine the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, and salt. Set the dry ingredients aside.
    • Using a standalone mixer, with the paddle attachment fitted, beat the buttermilk, eggs, sugar, and melted butter until combined. Then, add the yeast mixture and Tangzhong, and beat until combined. Now, add the dry ingredients and beat until the dough is formed. The dough will be sticky.
    • Transfer the dough to a greased bowl and cover it with plastic wrap, followed by a damp kitchen towel. Let the dough rise for 60 – 90 minutes or until it has doubled in size. This is the first rise.

    Apple Pie Filling

    • Add and combine the brown sugar, cinnamon, and nutmeg.

    Assembling the Cinnamon Rolls

    • Transfer the dough onto a lightly floured parchment paper. Roll the dough into a 30 x 45 cm (12 x 18 inch) rectangle.
    • Evenly brush the dough with butter, then sprinkle the brown sugar and cinnamon mixture over it, leaving 1 cm (¼ inch) of dough exposed at the end for sealing the dough. Then, evenly toss the diced apples on top. Roll the dough into a 30 cm (12 inch) log, and cut it into 6-7 equal pieces; each piece will be approximately 3.8 cm (1.5 inches) long.
    • Transfer the cinnamon rolls to a greased casserole or baking tray. Cover the cinnamon rolls with plastic wrap and allow them to rise for another 60 minutes. This is the second rise.
    • Preheat the oven to 190°C (375°F).
    • Bake the rolls for 25 minutes or until the edges are golden. Then while the cinnamon rolls are still warm, drizzle the cream cheese icing.

    Cream Cheese Icing:

    • Using a standalone mixer, with the paddle attachment fitted or a handheld mixer, beat the butter and cream cheese until light and fluffy (2-3 minutes). Then add the salt, powdered sugar, and vanilla extract and beat until combined (1-2 minutes).

    Notes

    • Make-Ahead Instructions: To prepare the cinnamon rolls the night before, make the dough and after the first rise, wrap it in plastic wrap. Store the dough in the fridge for up to 24 hours. Then, bring the dough back to room temperature and proceed with assembling the cinnamon rolls. 
    • Storing Instructions: The baked cinnamon rolls can be stored in an air-tight container in the fridge for up to a week. When storing the cinnamon rolls, I suggest storing them unfrosted. 

    Nutrition

    Serving: 1Cinnamon Roll | Calories: 867kcal | Carbohydrates: 138g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 458mg | Potassium: 295mg | Fiber: 6g | Sugar: 62g | Vitamin A: 1126IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 1mg