Oreo Cinnamon Rolls (Gluten Free)

Name: Oreo Cinnamon Rolls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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; 1/2 cup brown sugar (packed); 1 tsp ground cinnamon; 1/4 cup unsalted butter (softened); 1/2 cup crushed gluten free oreos; 1 tbsp unsalted butter (room temperature); 1 cup powdered sugar; 2 tbsp milk or cream; 1 tsp vanilla extract

Easy, delicious, and soft Oreo Cinnamon Rolls that are filled with crushed oreos and topped with a warm delicious vanilla glaze.

This combines two of my favorite things ever – oreos and cinnamon rolls! Seriously, I can’t get enough of these rolls! I love to make them ahead of time and quickly warm them in the microwave right before serving – it is so good! You can easily freeze these rolls and serve when ready, or make a batch for a group and eat them right away. This recipe is absolutely perfect for any brunch, and don’t worry – no one will know that they are gluten free.

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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 1/4 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 with a bite taken out

Products

Oreo Cinnamon Rolls

Samantha

Easy, delicious, and soft Oreo Cinnamon Rolls that are filled with crushed oreos and topped with a warm delicious vanilla glaze.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings Rolls

Calories 427 kcal