Erin’s Recipe Rundown
Texture: Soft, fluffy cinnamon rolls.
Taste: Perfectly sweet cinnamon-sugar.
Ease: Easy to make, but looks fancy!
Top Tips: Chill the dough before rolling it out to make the rolls. The chilled dough is much easier to handle and shape.
Recommended GF Flour: This recipe has been specifically developed to work with King Arthur Gluten-Free Bread Flour. No other gluten-free flour blend will work the same.
Would I make these again? Definitely! The cinnamon rolls are so delicious everyone loves them, not just those who eat gluten-free, plus the wreath is absolutely adorable! I love serving this extra special breakfast to family and friends during the holidays.
xoxo erin
This post is sponsored by King Arthur Baking Company.
These gluten-free cinnamon rolls are so fun and festive shaped into a Christmas wreath for the perfect holiday breakfast treat. Topped with a simple glaze and the option to decorate with sugared cranberries or pomegranate seeds, this recipe looks beautiful all while being easy and irresistible!
This wreath is made of soft and fluffy cinnamon rolls thanks to King Arthur Gluten-Free Bread Flour — the rise and texture wouldn’t be the same without it!
Featured Comment
From Kelsey: “We have a family tradition of baking homemade cinnamon rolls on Christmas morning. After trying several different recipes over the years, THIS recipe is a keeper. Prep was easier than most and the taste and texture came out perfectly. The wreath shape is also so festive for the holidays. Thank you!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make a Gluten-Free Cinnamon Roll Wreath
- Make-Ahead/Storage/Freezing Instructions
- Can this gluten-free cinnamon roll wreath be made dairy-free?
- King Arthur Gluten-Free Bread Flour contains wheat starch. Is it safe for celiacs?
- Should I use a dough hook or paddle attachment with the stand mixer?
- More Recipes Using King Arthur Gluten-Free Bread Flour
- Gluten-Free Cinnamon Roll Wreath Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free cinnamon roll wreath. See the recipe card below for exact measurements.
- Gluten-free bread flour: I love this gluten-free bread flour. It contains wheat starch that is completely gluten-free which makes the cinnamon rolls easy to shape and creates a similar texture to traditional bread. It’s my favorite flour for sweet breads, rolls, and any other gluten-free bread dough!
- Milk: I prefer whole milk because it gives the dough a richer flavor! For dairy-free, I like to use Elmhurst Unsweetened Cashew milk. It has a similar fat content to whole milk and doesn’t have any added gums/stabilizers that might interfere with the rise/crumb.
- Sugar: The granulated sugar is necessary for this dough to have the right level of sweetness and to feed the yeast.
- Instant yeast: Make sure you use instant yeast, not active dry yeast! The instant yeast doesn’t need to be mixed with warm water first and can be added straight into the dry ingredients.
- Eggs/butter: The eggs and butter create a rich and flavorful dough. For the best results, use large room temperature eggs and salted butter. For dairy-free, you can use vegan butter instead.
- Butter: The butter needs to be completely melted so you can spread it onto the dough before adding the cinnamon-sugar mixture. Use salted butter for this part too! You can opt for vegan butter, if making this wreath dairy-free.
- Cinnamon/brown sugar: These two ingredients create that classic cinnamon roll flavor when paired with the sweet bread. Sprinkled on top of the butter, this filling is easy to make.
How to Make a Gluten-Free Cinnamon Roll Wreath
Here’s an overview of how to make this cinnamon roll wreath. You can jump to the recipe for the full instructions!
- In a stand mixer bowl: Combine the gluten-free bread flour, sugar, instant yeast, salt, and baking powder using a paddle attachment.
- With the mixer on low: Slowly add the water, milk, eggs, and butter, then increase the speed to medium (mix for 3 minutes). You want the dough to look like thick cookie dough.
- Chill and roll out dough: An oiled rubber spatula works well to scrape the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and pop in the fridge for 30 minutes (it will be easier to roll out if it’s chilled). Turn the dough out onto a lightly floured surface, shape into a ball, sprinkle with more flour, and roll out into a 16×16″ square.
- Add the filling: In a small bowl, combine the brown sugar and cinnamon. Spread the melted butter over the rolled out dough. Sprinkle the cinnamon-sugar all over the buttered dough.
Create the wreath and bake: I like to use a pizza cutter to cut the dough into sixteen 1″ wide strips. Roll each strip into a cinnamon roll and lay the rolls on top of each other in an even circle on the prepped baking sheet to create a wreath. Cover the whole sheet with plastic wrap and let it rise in a warm place (45-60 minutes). Bake at 350°F until they’re slightly golden brown (30-35 minutes).
Prep glaze and decorate: While the wreath bakes and then cools (15 minutes), make the glaze by whisking together the powdered sugar, milk, and vanilla in a small bowl. Once it’s smooth and the wreath is cool, pour the glaze over the wreath. You can decorate it even more with pomegranate seeds or sugared cranberries if you want! Serve immediately!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: The wreath can be assembled the day before and baked the next morning. Make the recipe as you normally would through step 10. Cover the wreath tightly and refrigerate for 8–12 hours. (8–12 hours is best, but 16 hours is okay if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for 45-60 minutes (step 11) and continue with the rest of the recipe (steps 12-14).
To Store: Store the wreath in an airtight container or covered in plastic wrap at room temperature for up to 3 days.
To Freeze: Let cool completely, but don’t glaze. Wrap the wreath tightly in plastic wrap and then foil or use an airtight container. Freeze for up to 2 months. Thaw at room temperature or in the fridge, then warm in the oven at 300°F for 10-15 minutes. Add the glaze and decorations, then serve.
Can this gluten-free cinnamon roll wreath be made dairy-free?
I like to use Elmhurst Unsweetened Cashew milk. It has a similar fat content to whole milk and doesn’t have any added gums or stabilizers that might interfere with the rise/crumb of the rolls. You can also use vegan butter instead of dairy butter.
King Arthur Gluten-Free Bread Flour contains wheat starch. Is it safe for celiacs?
King Arthur Gluten-Free Bread Flour is safe for people with celiac disease because the wheat starch it contains has been specially processed to remove gluten, the protein that triggers celiac reactions. This flour is tested to meet strict gluten-free standards, ensuring it has less than 20 parts per million (ppm) of gluten, which is considered safe for most people with celiac disease. It’s not, however, safe for people with a wheat allergy (which is different than celiac disease). I have celiac and eat this flour without problems!
Should I use a dough hook or paddle attachment with the stand mixer?
I prefer the paddle attachment, instead of the dough hook attachment, for gluten-free bread. The paddle tends to knead gluten-free dough more evenly!
More Recipes Using King Arthur Gluten-Free Bread Flour
Gluten-Free Cinnamon Roll Wreath
Ingredients
Dough
- 4½ cups (680g) King Arthur Gluten-Free Bread Flour
- ⅓ cup (65g) granulated sugar
- 2¼ teaspoons instant yeast 1 packet
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1¼ cup (295ml) water, at room temperature
- 1 cup (236ml) whole milk, at room temperature
- 2 large eggs
- 6 tablespoons (85g) butter, melted
Filling
- 1 cup (213g) brown sugar
- 2 tablespoons ground cinnamon
- 8 tablespoons (113g) butter, melted
Glaze
- 1 cups (120g) powdered sugar
- 1-2 tablespoons milk of choice
- ¼ teaspoon vanilla extract
- Pomegranate seeds or sugared cranberries for garnish optional
Instructions
Make the dough:
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, granulated sugar, instant yeast, salt and baking powder. Mix to combine.
- With the mixer running on low, slowly add the water, milk, eggs and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes. (Refrigerating the dough makes it easier to roll out.)
- In a small bowl, mix together the brown sugar and cinnamon for the filling.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- Turn out the dough onto a lightly floured surface and shape into a ball. Sprinkle with a little gluten-free flour, then roll the dough out into a 16×16-inch square.
- Spread the melted butter for the filling over the dough. Sprinkle the cinnamon-sugar all over the buttered dough.
- Using a pizza cutter, cut the square into sixteen 1-inch wide strips.
- Roll each dough strip up into a cinnamon roll.
- Lay the cinnamon rolls on top of each other in an even circle to form a wreath.
- Cover the baking sheet with plastic wrap and place in a warm place. Allow the rolls to rise for 45-60 minutes.
- Preheat the oven to 350°F. Bake for 30-35 minutes, or until the rolls are slightly golden brown.
- Remove from the oven and let cool for 15 minutes before topping with the glaze.
Make the glaze:
- In a small bowl, whisk together the powdered sugar, milk and vanilla extract until smooth. Pour the glaze over the wreath. Top with pomegranate seeds or sugared cranberries if desired. Serve immediately and enjoy!
Can this dough be made in to bread? And how long should I bake it?
Hi Amber, we haven’t tested this recipe as a bread, so I can’t give any set times for baking, but it would probably be quite a bit longer than the wreath. We’d love to hear how it works out if you try it!
Under nutrition, I do not see what a serving is. For ex…foccia bread has 877 mg of sodium….is that one or two slices??? I am on restricted sodium, so that info is important to me. Thank you.
Hi Audrey, the nutrition information is for one serving if the recipe is used to make the total servings listed (found at the top of the recipe card). For this recipe, the nutrition information is for one cinnamon roll, if the cinnamon roll wreath contains 16 cinnamon rolls. For the focaccia recipe, the information is for one slice, if the recipe is used to make 8 total slices. We hope this helps!
We have a family tradition of baking homemade cinnamon rolls on Christmas morning. After trying several different recipes over the years, THIS recipe is a keeper. Prep was easier than most and the taste and texture came out perfectly. The wreath shape is also so festive for the holidays. Thank you!
Aww, we’re so glad the wreath was such a hit, Kelsey! Thank you for taking the time to share your experience with us. Happy baking!
Absolutely the best gluten free cinnamon rolls I have ever had! My whole family couldn’t stop eating them! I highly recommend making these
Yay! Thank you for such kind feedback Sheila! We’re so happy to hear how much you loved the recipe!
Can I make this without the eggs
Hi Carol, we haven’t tried any egg replacers with this recipe so we can’t say how greatly the egg replacers would impact the texture. If you decide to try an egg-free version, we’d love to hear how it goes!
Help! I only have active dry yeast! Can I prove it first and then use it?
Hi Stephanie, yes you should be able to use the active dry yeast if proved first before adding. They have different rates of rising so just keep an eye on the dough to get the right rise. We hope you enjoy the recipe!
Hi! In the nutrition facts, is the carbohydrate count the total carb count or doesn’t that not include the sugar count. I am a Type 1 diabetic and have celiac. I want to make sure I am calculating my carb count correctly before I give myself insulin. Also is total per serving size or the entire recipe? I am making this for Christmas for the first time and want to make sure I have the correct numbers.
Thank you!
Hi Michelle, the nutrition info includes carbohydrates and, further down in the list, sugar. The numbers should be per serving. One serving is one cinnamon roll, if the dough is used to make 16 rolls. We hope you enjoy the wreath!
Can you make this in a bread machine or use a hand mixer with the kneading attachment if you don’t have a stand mixer.
Hi Sandy, we haven’t tried those options, but they’re worth a try! The stand mixer produces the smoothest, softest dough so there could be some texture changes. A bread machine could produce denser dough while a hand mixer could have a harder time getting an even texture, but the changes may be minor. If you decide to give it a try, we’d love to hear how it goes!
Do you have recipes for croissants and bagels that is gluten free
Hi Shirley, we have this recipe for buckwheat cinnamon raisin bagels. We don’t have a croissant recipe at this time, but we have other delicious bread options, like gluten-free crescent rolls. We hope this helps!
I haven’t tried the recipe yet, I’m wondering if if the rolls can be individually?
Hi Becky, we have a great gluten-free cinnamon roll recipe if you prefer individual rolls instead of the wreath. Both are delicious!
How can I make this recipe dairy free?
Hi Wendy, we recommend using Elmhurst Unsweetened Cashew milk. It has a similar fat content to whole milk and doesn’t have any added gums or stabilizers that might interfere with the rise/crumb of the rolls. You can also use vegan butter instead of dairy butter. Happy baking!
This sounds delicious Can this be made with a no milk product, my granddaughter is gluten and dairy intolerant!! Thank you for sharing your amazing recipes
Hi Ima, yes it can be made dairy-free! We recommend using Elmhurst Unsweetened Cashew milk. It has a similar fat content to whole milk and doesn’t have any added gums or stabilizers that might interfere with the rise/crumb of the rolls. You can also use vegan butter instead of dairy butter. Happy baking!