These gluten-free cinnamon rolls are big, fluffy, and SOFT! Plus thanks to a secret ingredient, they’re so easy to make!
I have been a gluten-free food blogger for over 10 years and never shared a gluten-free cinnamon roll recipe until now!
I tested and re-tested this recipe to get it just right. I am so proud of this recipe and I hope you love it too!
Are you ready for the BEST gluten free cinnamon rolls of your life?
I haven been eating gluten-free since 2012 and have tried dozens of gluten-free cinnamon rolls over the years. I’ve finally perfected my recipe and I’m so excited to share it!
This gluten-free dough is made with King Arthur gluten-free bread flour, which makes all the difference in creating a soft texture and lightly chewy dough.
Trust me when I say these cinnamon rolls are JUST as incredible as regular cinnamon rolls. They’re big. They’re fluffy. They’re soft and never dry! They really are the real deal.
Why You’ll Love This Recipe
- A tested & perfected recipe! I tested and re-tested this recipe to get these cinnamon rolls just right
- Big, fluffy, and SOFT
- Make-Ahead option – can be made the day before and baked in the morning
- Easy to make with gluten-free bread flour
Ingredients You’ll Need
For the Cinnamon Rolls
- Gluten-free bread flour: THIS IS THE SECRET INGREDIENT! I’ve been loving using this gluten-free bread flour, which contains wheat starch that is completely gluten-free. It’s easy to shape and yields a similar texture to traditional bread. It’s great for sweet breads, rolls, and any other gluten-free bread dough! I also use this flour in these gluten-free crescent rolls.
- Water and milk: I prefer whole milk for these cinnamon rolls. It gives the dough a richer flavor!
- Sugar: You need white granulated sugar in the dough, both for flavor and to feed the yeast.
- Baking powder: Any baking powder will work for this recipe! It’s an important ingredient that helps create a light, fluffy gluten-free cinnamon rolls dough.
- Instant yeast: Instant yeast can be added right into the dry ingredients. It doesn’t need to be mixed with warm water to create a yeast mixture. Be sure to get this type rather than active dry yeast!
- Eggs: Eggs create a rich, soft dough. For best results with these gluten-free cinnamon rolls, use large, room temperature eggs.
- Butter: Like the eggs, the butter creates a rich and flavorful dough. I recommend using salted butter for this recipe. It provides the best depth of flavor!
- Salt: I like to use fine sea salt for this gluten-free cinnamon rolls recipe!
- For the filling: I love a classic, easy filling with brown sugar, cinnamon and butter!
For more gluten-free special breakfast recipes, try this gluten-free coffee cake, gluten-free blueberry muffins, gluten-free scones and gluten-free baked donuts.
Dairy-Free?
These cinnamon rolls can easily be made dairy-free. You can use dairy-free milk in place of the milk. I like using Elmhurst Unsweetened Cashew milk in place of whole milk. It has a similar fat content to whole milk, and doesn’t have any added gums or stabilizers that could interfere with the rise/crumb of the rolls. I also use vegan butter in place of the butter.
How to Make Gluten-Free Cinnamon Rolls
Make the Dough
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, granulated sugar, instant yeast, salt, and baking powder. Mix to evenly combine.
- With the mixer running on low, slowly add the water, milk, eggs and melted butter. Turn it up to medium speed and mix for 3 minutes until very smooth. The dough will resemble thick cookie dough. This is normal!
- Use an oiled spatula to scrape down the bottom and sides of the bowl.
- Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)
- Turn out the gluten free cinnamon buns dough onto a lightly floured surface and shape it into a ball.
- Sprinkle with a little flour, then roll the dough out into a 15×15-inch square.
You also might like this gluten-free pizza crust, gluten-free cinnamon sticks or gluten-free breadsticks.
Make the Filling/Shape the Rolls
- In a small bowl, mix together the brown sugar and cinnamon.
- Lightly grease a 9×13 baking dish with butter or cooking spray.
- Spread the melted butter for the filing over the dough. Sprinkle the cinnamon-sugar all over the dough. Using a pizza cutter, cut the square into twelve 1.25-inch wide strips of gluten-free cinnamon roll dough. Roll each dough strip up into a cinnamon roll.
- Place in the prepared baking dish.
Rise/Bake the Rolls
- Cover the pan with plastic wrap or a clean kitchen towel. Place in a relatively warm place and allow the rolls to rise for 45-60 minutes or until doubled in size.
- Preheat the oven to 350F. Bake for 30-35 minutes, or until the rolls are slightly golden brown.
- Set the rolls aside to cool for 15 minutes or until just slightly warm to the touch.
Cream Cheese Frosting
- Powdered sugar: Any powdered sugar will work for these gluten-free cinnamon rolls!
- Cream cheese: Be sure to set your cream cheese out and allow it to soften to room temperature before making the frosting. This will ensure the frosting is smooth and clump-free.
- Butter: I recommend using salted butter for this recipe. It provides the best depth of flavor!
- Vanilla: I prefer using real vanilla extract for this cinnamon roll frosting.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy.
- Add the butter and beat until smooth and combined, then beat in the powdered sugar and vanilla until combined.
- Using a knife or icing spatula, spread the icing over the warm rolls. Serve immediately and enjoy your fluffy cinnamon roll!
Maple Glaze Option
These cinnamon rolls are also delicious with a maple glaze instead of cream cheese frosting! For the glaze mix together 2 cups powdered sugar, ½ teaspoon maple flavoring, 4-6 tablespoons milk, 2 tablespoons melted butter and a pinch of salt until smooth.
Make-Ahead/Storage Instructions
MAKE-AHEAD/OVERNIGHT RISE: These cinnamon rolls can be assembled the day before and baked the following morning. Make the gluten-free cinnamon rolls as you normally would, following the steps through the “Make the Filling/Shape the Rolls” section. Cover the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 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 30-45 minutes before baking. Bake at 350F for 30-35 minutes.
STORAGE: Store these homemade gluten free cinnamon rolls in an airtight container or covered in plastic wrap for up to three days. If the cinnamon rolls have cream cheese frosting, I store them in the refrigerator.
FAQs
This gluten-free bread flour really is the secret ingredient for amazing gluten-free cinnamon rolls. Unfortunately, other flour blends like gluten-free 1:1 baking flour won’t yield the same results.
King Arthur Gluten-Free Bread Flour is a wonderful alternative to the all-purpose flour that is traditionally used in cinnamon roll recipes. For best results, use a recipe that’s specifically designed for gluten-free cinnamon rolls. Most of the other ingredients will be the same as traditional cinnamon rolls, but the proportions and process will be slightly different.
Instant or rapid-rise yeast is best for gluten-free baking. Unlike regular yeast, this yeast doesn’t need to be activated in warm water before being used in a recipe. You can just pour it in with the dry ingredients and continue to the next step.
Expert Tips & Tricks
- GLUTEN-FREE BREAD FLOUR: This gluten-free bread flour is key for these gluten-free cinnamon rolls to turn out correctly. Other gluten-free flour blends will not work in it’s place.
- DAIRY-FREE: For dairy-free, gluten-free cinnamon rolls, 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 in place of the butter, and make the frosting with dairy-free cream cheese. My favorite brand is Kite Hill.
- I prefer the paddle attachment instead of the dough hook attachment for gluten-free bread. It tends to knead gluten-free dough more evenly!
I also use this same flour/dough recipe in this amazing, gluten-free monkey bread!
Easy, Gluten-Free Cinnamon Rolls
Video
Ingredients
For the Dough:
- 4 ½ cups (680g) King Arthur Gluten-Free Bread Flour
- ⅓ cup (65g) granulated sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 ¼ cup (295ml) water warm
- 1 cup (236ml) whole milk warm
- 2 large eggs
- 6 tablespoons (85g) butter melted
For the Filling:
- 1 cup (200g) brown sugar
- 2 tablespoons cinnamon
- 8 tablespoons (113g) butter melted
Cream Cheese Frosting:
- 8 ounces (226g) cream cheese softened
- 4 Tablespoons (56g) butter softened
- 1 ⅓ cup (160g) powdered sugar
- 2 teaspoons vanilla extract
Or Simple Glaze:
- 3 cups (340g) powdered sugar
- 1/3 -1/2 cup milk
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
Make the Dough:
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, granulated sugar, instant yeast, salt and baking powder. Mix to evenly combine.
- With the mixer running on low, slowly add the water, milk, eggs and melted butter. Turn the speed up to medium and mix for 3 minutes until very smooth. The dough will resemble thick cookie dough. This is normal!
- Use an oiled spatula to scrape down the bottom and sides of the bowl.
- Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)
Make the Filling/Shape the Rolls
- In a small bowl, mix together the brown sugar and cinnamon.
- Lightly grease a 9×13 baking dish with butter or cooking spray.
- Turn out the dough onto a lightly floured surface and shape it into a ball.
- Sprinkle with a little flour, then roll the dough out into a 15×15-inch square.
- Spread the melted butter for the filing over the dough. Sprinkle the cinnamon-sugar all over the dough.
- Using a pizza cutter, cut the square into twelve 1.25-inch wide strips.
- Roll each dough strip up into a cinnamon roll. Place in the prepared baking dish.
Rise/Bake the Rolls
- Cover the pan with plastic wrap or a clean kitchen towel. Place in a relatively warm place and allow the rolls to rise for 45-60 minutes or until doubled in size.
- Preheat the oven to 350F. Bake for 30-35 minutes, or until the rolls are slightly golden brown.
- Set the rolls aside to cool for 15 minutes or until just slightly warm to the touch.
For the Cream Cheese Frosting
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy.
- Add the butter and beat until smooth and combined, then beat in the powdered sugar and vanilla until combined.
- Using a knife or icing spatula, spread the icing over the warm rolls. Serve immediately and enjoy!
For the Simple Glaze
- In a medium bowl, whisk together all of the glaze ingredients until well combined.
- Spread over the slightly warm rolls. Serve immediately and enjoy!
Is there a certain temperature at the milk and water need to be to make these?
Hi Abby, good question! We usually go by feel, but the standard for activating yeast is between 105°F and 115°F.
My first attempt making cinnamon rolls from scratch. These were good. Much simpler to make than what I thought they would be. I did like someone else and used 1/2 water 1/2 heavy cream since that’s what I had on hand. I also ended up making a confectioner sugar icing, not cream cheese. My cuts were a bit off so I got two extra rolls. I’d say I should probably bake no more than 30 minutes. These weren’t the pull apart type of rolls I love, but maybe with practice they will be.
I have not made this yet, but can you use another type of instant yeast. If so, which types do you recommend.
Hi Marisa, yes, any brand of instant yeast will work, as long as it’s fresh! Use any you can find at the grocery store—just make sure it’s instant.
I haven’t tried making these yet, but was curious if I could let them rise overnight in the fridge to bake in the morning?
Hi Melissa, you can find instructions for an overnight rise at the bottom of the recipe card. Here’s what it says: “These cinnamon rolls can be assembled the day before and baked the following morning. Make the gluten-free cinnamon rolls as you normally would, following the steps through the “Make the Filling/Shape the Rolls” section. Cover the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 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 30-45 minutes before baking. Bake at 350F for 30-35 minutes. ” Hope that helps!
These look delicious! Is there another gluten-free bread flour that you’d recommend, since this flour isn’t safe for those with a wheat allergy?
Hi Angelina, good news! Though this bread flour contains ingredients derived from wheat, it’s certified gluten-free and safe for those with a wheat allergy. The gluten has been removed and it’s tested to the highest standard, so we highly recommend using this flour!
Hi Angelina, good question! We haven’t tried this with any other flour. We’d love to hear what you end up using and how it turns out!
I have no idea what I did wrong but my dough was less of a dough and more of a batter 🙁 I did pour it in to a baking dish and swirl the cinnamon sugar mixture through it and baked it and it still turned out absolutely delicious so I’ll definitely be giving it another try!
Hi Cristie, thanks for sharing! Sorry these didn’t turn out as expected. Did you use King Arthur Gluten-Free Bread Flour? You could try slightly reducing the liquid next time or adding a bit more gluten-free flour. The humidity and elevation can really affect the texture! You can also try refrigerating the dough longer for more structure and easier rolling. Good luck!
What would you suggest for making these rolls also dairy free?
Hi Mary, we’ve included dairy-free recommendations in the notes of the recipe. “For dairy-free, gluten-free cinnamon rolls, 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 in place of the butter, and make the frosting with dairy-free cream cheese. My favorite brand is Kite Hill.” Hope that helps!
Hi! Can there be frozen before baking? If so what’s the best way to store them and how long would they last?
Hi Desierea, good question! We haven’t tried that, but it should work! You would prepare and shape them completely, then set them on a parchment-lined pan and let them firm up in the freezer for an hour or two. Once they’re solid, move them to an airtight container or freezer bag. Freeze up to 2 months. When you’re ready to bake, thaw them in the fridge overnight. Then let them come to room temperature and rise, and bake as usual.
Is it OK to halve this recipe? I know yeast doesn’t always play nice. We’re a household of 2.
Hi Jessica, we haven’t tried halving the recipe, but that makes sense you’d want less for two of you! To be safe, you may want to freeze the extra dough (once it’s rolled but before baking) for a later date!
My family loves strawberry cinnamon rooks, for the filling i use strawberry jam, fresh strawberries and cinnamon, would it work with this dough?
Hi Lillian, we haven’t tried anything like that, so we can’t say for sure–but it sounds delicious! Let us know if you try it and how it turns out!
Can’t even see the whole recipe with all the ads popping up. Sad. All these recipes and ads popping up constantly.
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My question is about the flour. It says “contains wheat” on the bag and I don’t understand how it’s considered gluten-free. I want to be able to use it and make these amazing things without all the hassle of the other ingredients but why is it not just like their other gluten free flours? I’m new to all of this.
Hi Brooke, good question—and you’re smart to be cautious! This flour uses uses gluten‑free wheat starch, which is processed to remove the gluten. It’s still derived from wheat, which is why the label calls it out. King Arthur uses rigorous testing to ensure it meets gluten-free standards, so it’s safe for people with gluten intolerance or Celiac disease.
I did not do the second rise because I forgot them in the fridge when the dough was chilling. Ended up leaving them in there for 40~ minutes. They were already HUGE when I rolled them, so I just popped them straight into the oven. Don’t have a banana for scale, but these are very nearly the size of Cinnabon! This one is unfrosted because I didn’t make enough frosting. (Also, for anyone interested, I used Sweetened vanilla almond milk and country crock olive oil plant butter they still came out beautifully.)
Hi Ellie, glad these turned out well for you! Thanks so much for your feedback!
This recipe was great! My sister with celiac was ecstatic to have a delicious cinnamon roll on Thanksgiving morning! We wouldn’t have even known they were gluten free, they tasted great! Thank you!
Hi Annie, so happy to hear your sister enjoyed these! Happy Thanksgiving and thank you for the review!