Make soft gluten-free everything bagel rolls filled with cream cheese and scallions and finished with a savory, buttery bagel topping.
Soft, fluffy, and filled with a savory cream cheese and scallion mixture, this Easy Gluten-Free Everything Bagel Rolls Recipe transforms the flavors of a classic everything bagel into warm, pull-apart rolls. Each roll features tender gluten-free dough, a rich cream cheese center, and a buttery everything bagel seasoning topping.
Two dough options make it easier to prepare the rolls with the gluten-free ingredients you prefer. The first option uses gluten-free all-purpose flour, while the second combines tapioca starch, oat flour, and brown rice flour. Whichever dough you choose, make sure every packaged ingredient is appropriately labeled gluten-free.
These homemade gluten-free rolls are a flavorful addition to breakfast and brunch menus. They are also perfect for holiday breakfasts, family gatherings, potlucks, and savory bread baskets. Serve them warm while the dough is soft and the cream cheese filling is rich and creamy.
Directions
Step 1: Prepare Dough Option 1
To prepare Dough Option 1, place the gluten-free all-purpose flour, granulated sugar, salt, xanthan gum, active dry yeast, softened butter, oil, warm milk, and egg in the bowl of a stand mixer.
Mix on low speed for approximately 3 minutes, or until the ingredients form a smooth, evenly combined dough. Gluten-free dough may be softer and stickier than traditional wheat-based bread dough.
Step 2: Prepare Dough Option 2
To prepare Dough Option 2, place the tapioca starch, oat flour, brown rice flour, xanthan gum, active dry yeast, baking powder, salt, water, and sour cream in the bowl of a stand mixer.
Mix until the ingredients are thoroughly combined and the dough is smooth. Scrape down the sides and bottom of the bowl as needed to ensure there are no pockets of dry flour.
Step 3: Complete the First Rise
Cover the bowl containing your selected dough. Place it in a warm, draft-free location and allow it to rise for approximately 1 hour, or until it looks noticeably puffed.
Gluten-free dough may not rise exactly like conventional wheat dough, so look for visible expansion rather than waiting for it to double completely.
Step 4: Make the Cream Cheese Filling
While the dough rises, place the softened cream cheese in a medium mixing bowl. Add the egg, gluten-free all-purpose flour, sliced scallions, lemon zest, kosher salt, and black pepper.
Mix until the filling is smooth and the scallions are evenly distributed. Set the filling aside while you roll out the dough.
Step 5: Roll Out the Dough
Lightly dust a large sheet of parchment paper with gluten-free all-purpose flour. Transfer the risen dough to the prepared parchment paper and gently shape it into a rectangle.
Sprinkle the top of the dough lightly with additional gluten-free flour. Cover it with a second sheet of parchment paper to prevent sticking.
Roll the dough into a rectangle measuring approximately 10 by 18 inches to 12 by 20 inches. Remove the top sheet of parchment paper carefully.
Step 6: Add the Filling
Reserve a small amount of the softened butter for greasing the baking dish. Spread the remaining softened butter evenly over the surface of the rolled dough.
Spread the cream cheese and scallion mixture over the buttered dough, leaving a 1-inch uncovered border along one long edge. Work gently to avoid tearing or compressing the gluten-free dough.
Step 7: Shape the Rolls
Starting with the long side closest to you, use the bottom sheet of parchment paper to help roll the dough into a tight log.
Lightly brush the uncovered border with water. Finish rolling the dough and gently press the edge against the log to seal it.
Carefully shape the log so it is relatively even in thickness from one end to the other. Using a serrated knife, cut the log into 12 equal rolls, each approximately 1 1/2 inches thick.
Step 8: Arrange the Rolls
Grease a 9 by 13-inch baking dish with the reserved softened butter. Arrange the rolls cut-side down in the prepared dish, leaving approximately 1 inch of space between them.
Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Allow the rolls to rise in a warm location for 1 1/2 to 2 hours, or until they have doubled in size and are touching one another.
Step 9: Prepare the Oven and Egg Wash
Near the end of the second rise, preheat the oven to 350°F.
Whisk the egg and water together in a small bowl. Gently brush the egg wash over the tops of the risen rolls.
If desired, sprinkle the rolls with sesame seeds, poppy seeds, or grated Parmesan cheese.
Step 10: Bake the Rolls
Bake the rolls for 25 to 30 minutes, or until the tops are golden brown and spring back when lightly pressed.
If the tops begin browning too quickly before the centers are baked, cover the dish loosely with aluminum foil for the remaining baking time.
Step 11: Add the Everything Bagel Topping
Combine the melted butter and everything bagel seasoning in a small bowl.
Remove the baking dish from the oven and generously brush the seasoned butter over the tops of the rolls.
Return the rolls to the oven and bake for an additional 5 minutes, or until the topping is fragrant and the butter has been absorbed.
Step 12: Cool and Serve
Place the baking dish on a wire rack and allow the gluten-free everything bagel rolls to cool for 10 minutes.
Serve the rolls warm for the softest texture and fullest savory flavor.
Notes
Either dough option may be used to prepare the rolls. Dough Option 1 uses a gluten-free all-purpose flour, while Dough Option 2 uses a combination of tapioca starch, oat flour, and brown rice flour.
Check the gluten-free all-purpose flour before adding xanthan gum. If the flour already contains xanthan gum, consult the product directions before adding the separate amount listed in the recipe.
Use only oats and oat flour that are appropriately labeled gluten-free. Conventional oats may be exposed to wheat during growing, processing, transportation, or packaging.
For the classic everything bagel flavor, choose a seasoning blend containing sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt.
Everything bagel seasoning blends vary in salt content. Taste and season the cream cheese filling carefully to prevent the finished rolls from becoming overly salty.
Gluten-free dough is usually softer and more delicate than wheat-based dough. Rolling it between sheets of parchment paper makes it easier to shape and helps prevent sticking.
Do not add excessive flour while rolling the dough. Too much additional flour may make the finished rolls dry or dense.
Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
Reheat an individual roll in the microwave for 15 to 20 seconds. To reheat several rolls, place them in a 300°F oven until warmed through.
When preparing these rolls for someone with celiac disease or gluten sensitivity, verify that all packaged ingredients, including the flour, oat flour, yeast, baking powder, everything bagel seasoning, and optional garnishes, have appropriate gluten-free labeling. Keep utensils, work surfaces, mixers, and baking dishes protected from cross-contact.
