Soft, pillowy, and bursting with vibrant strawberry flavor, these Gluten Free Strawberry Cinnamon Rolls are a dream come true for anyone craving a sweet treat without the gluten. The dough is tender yet sturdy enough to roll and bake into perfect spirals, each one holding a luscious swirl of cinnamon-kissed strawberry filling. The blend of brown sugar and cinnamon enhances the natural sweetness of the berries, creating a gooey, caramelized center that melts in your mouth. Each bite is a balance of warm spices, fresh fruitiness, and that irresistible cinnamon roll richness.
But the magic doesn’t stop there! Topping off these rolls is a decadent strawberry cream cheese frosting that takes them to another level. Made with freeze-dried strawberries, this frosting delivers an intense burst of real strawberry flavor while maintaining a silky, whipped texture. The tanginess of the cream cheese pairs beautifully with the sweet, juicy berries, making every bite an explosion of flavor. Whether served fresh out of the oven or reheated for a cozy morning treat, these rolls are guaranteed to be a family favorite.
What’s Inside the GF Strawberry Cinnamon Rolls?
The Dough – The foundation of these rolls is a soft, gluten-free dough made with King Arthur’s Bread Flour, giving it just the right amount of structure and fluffiness. Sweetened with granulated sugar and enriched with butter, eggs, and a touch of apple cider vinegar for a slight tang, this dough is stretchy, smooth, and easy to roll.
The Strawberry Cinnamon Filling – Instead of the usual cinnamon-sugar filling, these rolls are packed with a homemade strawberry filling made from fresh or frozen strawberries, brown sugar, and cinnamon. The fruit breaks down into a thick, jam-like consistency that caramelizes beautifully in the oven, creating a juicy, gooey center in every bite.
The Strawberry Cream Cheese Frosting – A cinnamon roll wouldn’t be complete without a creamy, decadent topping! This strawberry-infused cream cheese frosting is made with freeze-dried strawberries, cream cheese, butter, powdered sugar, and vanilla bean paste. It’s light, airy, and bursting with fresh berry flavor, complementing the warm, spiced rolls perfectly
Gluten Free Strawberry Cinnamon Roll
Soft, pillowy, and bursting with vibrant strawberry flavor, these Gluten Free Strawberry Cinnamon Rolls are a dream come true for anyone craving a sweet treat without the gluten. The dough is tender yet sturdy enough to roll and bake into perfect spirals, each one holding a luscious swirl of cinnamon-kissed strawberry filling. The blend of brown sugar and cinnamon enhances the natural sweetness of the berries, creating a gooey, caramelized center that melts in your mouth. Each bite is a balance of warm spices, fresh fruitiness, and that irresistible cinnamon roll richness.
Ingredients
Cinnamon Roll
Strawberry Filling
Strawberry Cream Cheese Frosting
Preparation
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- Using a stand mixer bowl add in the bread our mix, sugar, instant yeast, baking powder, baking soda, and salt. Whisk until evenly combined.
- In a heat safe measuring glass, add the water, butter, and vinegar. Microwave for 1-2 minutes or until it’s warm. (Between 100°-110°)
- Attach the dough hook to the mixer and dial up to a medium speed, slowly pour in the warm mixture.
- Once it’s nearly mixed, add in the egg and egg white.
- Turn the mixer on medium-high speed and mix for a good 5 minutes to create a smooth and slightly stretchy dough.
- After those 5 minutes, allow the dough to rest in the refrigerator for 10 minutes. In the meantime, lay down a sheet of plastic wrap over your counter top and liberally dust in cornstarch. The dough will be rolled out into a 13×19″ rectangle so make sure to cover enough of the surface for this size.
- After 10 minutes, scoop out and the dough in the center of the bed of cornstarch or GF our. Dust the top of the dough with some more cornstarch, fold once, then and begin to press the dough down into a rectangle.
- Use a rolling pin to roll into our 13×19″ rectangle.
- Spread the strawberry mixture onto the dough but leave a 1” margin on the end furthest away from you because once you start to roll the mixture will go to the edge of the dough on its own.
- Begin rolling the dough into itself and try to get it as tight as possible. This will take a combination of rolling and utilizing the plastic wrap to get it rolled tightly.
- Preheat the oven to the lowest temperature possible (or 170°). Once it’s preheated, turn the oven off and place the rolls inside. Allow the rolls to rise in the warm oven for 45 minutes – 1 hour.
- After the hour is up and the rolls have doubled in size, remove them from the oven and preheat to 350F.
- Bake the cinnamon rolls for 25-30 minutes or until the top is golden brown. You can also test by poking the rolls with your nger. They’re done when they have a soft spring to them.
- Pulse the freeze dried strawberries in the food processor. Set aside.
- Place cream cheese and butter into a bowl and whisk using a hand mixer or stand mixer for about 5 minutes.
- Add in powdered sugar and mix on a low speed until the sugar has dissolved.
- Add in the freeze dried strawberries and vanilla extract.
- Whisk for 3-5 minutes until it has a whipped consistency.
- Spread onto the cinnamon rolls and enjoy!
Note
Make sure that you are using rapid rise instant yeast and not active yeast (slow rise). This will make your cinnamon roll dough to sticky to roll.
Use plastic wrap to help shape and roll the cinnamon rolls. You can use just your hand but this will be a tough dough to roll due to its stickiness.
Feel free to dust off any excess cornstarch from the rolls using a bating brush or a silicone brush that you have available.
