Easy, delicious, and soft Oreo Cinnamon Rolls that are filled with crushed oreos and topped with a warm delicious vanilla glaze.
Gluten Free Oreo Cinnamon Rolls are a delightful treat that combines two beloved favorites: oreos and cinnamon rolls. These rolls are a perfect indulgence for those with gluten sensitivities or dietary restrictions. Whether enjoyed for breakfast, brunch, or as a special dessert, these cinnamon rolls are a crowd-pleaser.
The combination of the rich chocolatey oreo flavor and the warm, comforting taste of cinnamon creates a mouthwatering experience. These rolls can easily be prepared ahead of time, making them a convenient option for entertaining guests or satisfying your own sweet cravings.
One of the best parts about these gluten free cinnamon rolls is that they can be frozen and enjoyed whenever you desire. This makes them a great choice for meal prepping or for those times when you want a delicious homemade treat without the effort of starting from scratch.
The best part about Gluten Free Oreo Cinnamon Rolls is that they taste so amazing, no one would ever guess that they are gluten free. So, go ahead and indulge in these delectable treats without worrying about compromising on taste or texture.
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INGREDIENTS YOU NEED
Dough:
- 3/4 cup tapioca flour
- 1 1/2 cups almond flour
- 1 tbsp xanthan gum
- 3 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter melted
- 2 tsp apple cider vinegar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp warm water
Filling:
- 1/2 cup brown sugar packed
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter softened
- 1/2 cup crushed gluten free oreos
Glaze:
- 1 tbsp unsalted butter room temperature
- 1 cup powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
Instructions To Make Oreo Cinnamon Rolls
- Preheat your oven to 350 degrees F and grease a 9 inch pie dish or casserole dish.
- In a large bowl, whisk together your tapioca flour, almond flour, xanthan gum, baking powder, and salt.
- In a separate bowl combine your melted butter, sugar, eggs, apple cider vinegar, and vanilla extract.
- Add your wet ingredients to your dry mixture and mix until combined, your dough will be sticky.
- Add 2 tbs warm water to your dough and mix well. Let your dough rest for 5 minutes to firm up. While your dough rests mix together all of your filling ingredients and set aside.
- On a piece of parchment paper, spread about 1 tbs of tapioca flour so it covers about 8X12 inches. Take your dough and place it on your working surface, cover with parchment paper and roll your dough with a rolling pin into a 8X12 even rectangle.
- Combine all of your filling ingredients in a bowl, except the oreos, mix until smooth.
- Spread your filling mixture evenly over your dough, leaving at least a 1/2 inch around the edges. Evenly sprinkle your crushed oreos over your filling.
- Using the short side (the 8 inch side) carefully roll your dough rectangle into a log. Cut into nine equal pieces. Place your rolls in your greased dish and bake for 25-30 minutes.
- Combine your topping ingredients and whisk until smooth. Once your cinnamon rolls slightly cool, spread your topping on top and enjoy!
Oreo Cinnamon Rolls
Ingredients
Dough:
- 3/4 cup tapioca flour
- 1 1/2 cups almond flour
- 1 tbsp xanthan gum
- 3 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter melted
- 2 tsp apple cider vinegar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp warm water
Filling:
- 1/2 cup brown sugar packed
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter softened
- 1/2 cup crushed gluten free oreos
Glaze:
- 1 tbsp unsalted butter room temperature
- 1 cup powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
Instructions
Dough:
- Preheat your oven to 350 degrees F and grease a 9 inch pie dish or casserole dish.
- In a large bowl, whisk together your tapioca flour, almond flour, xanthan gum, baking powder, and salt.
- In a separate bowl combine your melted butter, sugar, eggs, apple cider vinegar, and vanilla extract.
- Add your wet ingredients to your dry mixture and mix until combined, your dough will be sticky.
- Add 2 tbs warm water to your dough and mix well. Let your dough rest for 5 minutes to firm up. While your dough rests mix together all of your filling ingredients and set aside.
- On a piece of parchment paper, spread about 1 tbs of tapioca flour so it covers about 8X12 inches. Take your dough and place it on your working surface, cover with parchment paper and roll your dough with a rolling pin into a 8X12 even rectangle.
- Combine all of your filling ingredients in a bowl, except the oreos, mix until smooth.
- Spread your filling mixture evenly over your dough, leaving at least a 1/2 inch around the edges. Evenly sprinkle your crushed oreos over your filling.
- Using the short side (the 8 inch side) carefully roll your dough rectangle into a log. Cut into nine equal pieces. Place your rolls in your greased dish and bake for 25-30 minutes.
- Combine your topping ingredients and whisk until smooth. Once your cinnamon rolls slightly cool, spread your topping on top and enjoy!
Nutrition
Frequently Asked Questions About Oreo Cinnamon Rolls
Yes! I would wait to put the glaze on until ready to serve though. Freeze in an airtight container for up to 4 months.
Store at room temperature in an airtight container for up to 4 days.
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very good!