Loaded Gluten-Free Carrot Cake Cinnamon Rolls
Carrot cake flavored everything is like the springtime version of the PSL. But we promise you that you’ll never get sick of these Loaded Gluten-Free Carrot Cake Cinnamon Rolls. So what makes them loaded, you ask? Well, they are filled everything that the best carrot cakes have; cinnamon and brown sugar, shredded carrots, coconut, walnuts, and my new BFF prunes.
Jump to RecipeWe have a very complicated cinnamon roll dough recipe that involves the mixing of multiple flours and starches. For this, we wanted to simplify, so we tried using a gluten-free flour blend instead and we L O V E the way these turned out!
How to Make Gluten-Free Cinnamon Roll Dough
These cinnamon rolls are everything you love about cinnamon rolls and more, with a dough that is simple to use. We think it’s easier to work with gluten-free doughs if they have rested, and risen, overnight in the fridge, but this rolled out after the first rise fairly well, without chilling. If you are a new-to-gluten-free baker, we recommend working with cold dough.
Here’s what you need for the dough:
- 2 3/4 cups of Bob’s Red Mill 1 to 1 Flour, or Cup4Cup
- 1/4 cup of granulated sugar
- 2 teaspoons of quick acting yeast
- 1 teaspoon of fine sea salt
- 1 cup of warm water (about 105 degrees F)
- 2 tablespoons of melted butter
- 1 teaspoon of apple cider vinegar
- 1 large egg, slightly beaten
Mix the dry ingredients together in the bowl of a stand mixer fitted with a paddle attachment. Add the water, butter, apple cider vinegar, and egg and beat until the dough is smooth. It will be slightly wet and sticky. Turn the dough out into a greased bowl, cover with plastic wrap and allow to double in size. If you prefer, let the dough rise for 8 hours (or overnight) in the refrigerator.
How to Roll & Fill These Loaded Gluten-Free Carrot Cake Cinnamon Rolls
We aren’t joking when we call these cinnamon rolls loaded! Here’s what you need for the filling:
- 1/2 cup brown Sugar
- 1 heaping tablespoon of each cinnamon & baking spice (I love Penzey’s which has TWO kinds of cinnamon, anise, allspice, mace and cardamom!)
- 4 tablespoons melted butter (salted is fine)
- 3/4 cup freshly grated carrot (grated on the smallest hole of your grater)
- 1/2 cup chopped pitted California Prunes
- 1/4 cup finely shredded, sweetened coconut
- 1/4 cup chopped walnuts
Here’s how to put it all together!
If you don’t like (or are allergic to) any of the ingredients, of course you can leave them out or swap them for something similar…walnuts for pecans, or prunes for raisins, for example. But seriously, y’all, we recently heard that prunes are the new fig and they’re not lying. Don’t knock ’em until you try ’em!
Lightly dust a work surface with fine brown rice flour and turn your dough out. Dust the top of the dough with more flour and roll out into a 12 x 9 inch rectangle, running an offset spatula under the dough now and then to make sure it isn’t sticking to the surface. If it sticks, gently lift an edge and toss a little more flour under the dough.
Once your dough is rolled out sprinkle the top evenly with the brown sugar and spices, then drizzle the butter evenly over the sugar. Sprinkle the remaining ingredients over the top and then roll, starting at the long edge furthest from you, using that offset spatula as necessary to help.
Using a sharp knife, cut the log in half, then cut each half in half. The cut the halved halves in half so you have 8 rolls total. They should each be about 1 1/2 inches thick.
Grease a 9-inch cake dish with baking spray and carefully arrange rolls in the pan. Cover with plastic wrap and let rise until double, about 1 hour at room temperature, or in the fridge overnight.
Bake at 350 degrees F for about 45 minutes, or until thoroughly cooked.
How to Glaze These Loaded Gluten-Free Carrot Cake Cinnamon Rolls
We all know that carrot cake LOVES cream cheese frosting, and these cinnamon rolls are no exception! Here’s what goes into this delectable glaze:
- 2 tablespoons of softened butter
- 2 tablespoons of softened cream cheese
- 1 cup of powdered sugar
- about 2 tablespoons of whole milk (use enough so that the glaze is smooth, but not overly runny)
- 1 teaspoon of pure vanilla extract
- 1/4 teaspoon of fine sea salt
Beat the butter and cream cheese together until light and fluffy. Add the powdered sugar and milk and beat until the glaze is smooth. Add additional milk, as needed, for a spreadable consistency. Smear over the top of the warm cinnamon rolls. We think you’ll love these loaded gluten-free carrot cake cinnamon rolls as much as we did. They are full of sugar and spice and everything nice, and would make the perfect addition to your holiday brunch menu!
Love carrots? Try these other recipes!
If you make this or any other of our recipes be sure to leave a comment below and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes!
Loaded Gluten-Free Carrot Cake Cinnamon Rolls
Ingredients
For the Dough
- 2¾ cups of Bob’s Red Mill 1 to 1 Flour or Cup4Cup
- ¼ cup of granulated sugar
- 2 teaspoons of quick acting yeast
- 1 teaspoon of fine sea salt
- 1 cup of warm water about 105 degrees F
- 2 tablespoons of melted butter
- 1 teaspoon of apple cider vinegar
- 1 large egg slightly beaten
For the Filling
- ½ cup brown sugar
- 1 heaping tablespoon each cinnamon & baking spice I love Penzey’s which has TWO kinds of cinnamon, anise, allspice, mace and cardamom!
- 4 tablespoons melted butter salted is fine
- ¾ cup freshly grated carrot grated on the smallest hole of your grater
- ½ cup chopped pitted prunes
- ¼ cup finely shredded sweetened coconut
- ¼ cup chopped walnuts
For the Glaze
- 2 tablespoons of softened butter
- 2 tablespoons of softened cream cheese
- 1 cup of powdered sugar
- 2 tablespoons whole milk use enough so that the glaze is smooth, but not overly runny
- 1 teaspoon of pure vanilla extract
- ¼ teaspoon of fine sea salt
Instructions
- Make the dough. Mix the dry ingredients together in the bowl of a stand mixer fitted with a paddle attachment. Add the water, butter, apple cider vinegar, and egg and beat until the dough is smooth. It will be slightly wet and sticky. Turn the dough out into a greased bowl, cover with plastic wrap and allow to double in size. If you prefer, let the dough rise for 8 hours (or overnight) in the refrigerator.
- Lightly dust a work surface with fine brown rice flour and turn your dough out. Dust the top of the dough with more flour and roll out into a 12 x 9 inch rectangle, running an offset spatula under the dough now and then to make sure it isn’t sticking to the surface. If it sticks, gently lift an edge and toss a little more flour under the dough.
- Once your dough is rolled out sprinkle the top evenly with the brown sugar and spices, then drizzle the butter evenly over the sugar.
- Sprinkle the remaining ingredients over the top and then roll, starting at the long edge furthest from you, using that offset spatula as necessary to help.
- Using a sharp knife, cut the log in half, then cut each half in half. The cut the halved halves in half so you have 8 rolls total. They should each be about 1½ inches thick.
- Grease a 9-inch round cake pan with (gluten-free) cooking spray and carefully arrange rolls in the pan. Cover with plastic wrap and let rise until double, about 1 hour at room temperature, or in the fridge overnight.
- Bake at 350 degrees F for about 45 minutes, or until cooked through.
- Make the glaze. Beat the butter and cream cheese together until light and fluffy. Add the powdered sugar and milk and beat until the glaze is smooth. Add additional milk, as needed, for a spreadable consistency. Smear over the top of the warm cinnamon rolls. Garnish with a rolled, candied carrot curl if you’re feeling fancy.
Nutrition
A delicious take on cinnamon rolls – they are practically healthy will all the carrot! Plan to make them for Easter brunch!
I love a little variety in my cinnamon rolls. What a treat! 😋
What a great idea for breakfast! Such a great twist on traditional cinnamon rolls. What a good combination of carrot cake and rolls.