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!
I have a question about the flour measurement. Using the KA Bread Flour (GF), the back of the package shows that 1 cup would equal 120 grams. So, 4 1/2 cups would equal 540 grams. The stated measurement of 680grams in the recipe would equal more like 5 2/3 cups. I really would like to try this recipe, but I’d love to have you clarify which measurement is correct. Thank you so much Erin!
We cannot have dairy from cows so I subbed earth balance butter-i think it is too liquid and the dough was not very manageable. I might try again with less “butter” next time. I also subbed the soft goat cheese log for cream cheese and it worked great for the frosting.
These were amazing! I am not gluten-free, but I made them for a party where some people were gluten-free and everyone enjoyed them, even those who were not gluten-free. I recommend making these, you will not be disappointed.
These are delicious—I believe better than my non-gf cinnamon rolls. One difficulty I had was with the stickiness of the dough. I was afraid to use too much flour but struggled to roll the dough. Would refrigerating longer help, or am I being too cautious with the use of flour?
My first attempt at any kind of cinnamon roll and wonderful. Quick question. Can I cut everything in half and only make a few. Also, is there any way to throw in a small portion of teff flour or buckwheat to make more earthy rolls? It’s my husbands question lol. Thank you for the great recipe.
I cut the recipe in half to make six rolls cuz thats what fits in my cast iron skillet and they turned out great 😀
LOVE this recipe! It was easy and tasted amazing! Even my non gf family members thoroughly enjoyed it. Will definitely be making often!
I’m so glad they turned out for you!
I am not sure where I went wrong but my dough was pretty much unmanageable. I followed the recipe to a T and used the recommended flour. So aside from the possibility of accidentally leaving out a cup of flour, I have no idea where I went wrong. Pretty disappointed and ended up more like cinnamon roll casserole.
Updated- okay the flavor and texture of the cinnamon rolls was pretty good. They were kind of spongy and soft and I enjoyed but the dough was extremely difficult to work with and I almost through it in trash. Maybe I was just having a bad day : )
I bake regularly and I have no idea what I did wrong. The dough was impossible to roll, very wet and difficult to work with. Any tips would be appreciated!
Hi Michelle, great question! A key to this recipe is definitely using the King Arthur Gluten Free Bread Flour. Other gluten free flours, including 1:1 options, just won’t work in place of this specific bread flour. Otherwise, typically when a dough is too wet to roll, you can try adding extra flour a little at a time until it is easier to handle. Make sure to flour the work surface and the top of the dough before beginning to roll it out. We hope your next batch is just right!
I didn’t have the flour you recommended. I ended up using Bob’s red mill gf all purpose baking flour (+ xanthan gum). The dough came out really sticky and wasn’t able to roll the strips. Sooo to not be wasteful, I pivoted and scraped it all into my 9×13 and baked it @ 350 for 30mins. It’s like a cinnamon roll cake! It’s so delicious! It was literally everything I missed about cinnamon rolls. Thank you for the recipe! Next time though, I’ll get the king Arthur gf bread flour.
I have been Gluten Free since 2020 and have been searching for a good cinnamon roll ever since. Just made these, and wow … These exceeded expectations! Thank you for sharing this recipe! By far the best GF Cinnamon Roll I’ve had in years! So gooey and moist!
We have a dairy and nut allergy in our home, substituted with extra creamy oat milk, worked just as well as cashew milk.
I’m so glad the cinnamon rolls turned out for you! Great to know they worked well with the extra creamy oat milk!
I bought everything to make these during the holidays but never made them. Finally made them yesterday and they are really good! My hubby loved them too and he’s not GF. I used Country Crock Plant Butter and Oatly Low-fat Oat Milk. They were a little dry so next time I’ll bake a few minutes less and use the Full Fat Oatly Milk. I don’t think people would know they’re Gf/Df.
I’m so happy that I ordered 2 bags of the flour because it’s already gone. These cinnamon rolls are amazing. By far the best I’ve made.
I’m the Celiac in our family and everyone else was eating them. I’ve already ordered more flour. Thank you for sharing your wonderful recipe.
These were absolutely incredible in every way! I was literally jumping up and down excited when I pulled them out of the oven. My sister in law made regular, while I made these for Christmas morning, and EVERYONE had to ask which were gluten free/regular!! When does that happen!?!?My in laws have traditional cinnamon rolls basically every holiday morning, which my girls and I have always missed out on. (I’ve tried many things to make them feel included, but there’s just nothing like a good cinnamon roll!) Now we can be apart of the tradition and enjoy DELICIOUS cinnamon rolls!
And they’re easy!!! I can’t believe how reasonable and doable this recipe is! I have had so many extremely complicated (and expensive) gluten recipes turn out gross or mediocre and these are just FANTASTIC in every way! Means so much more to me than cinnamon rolls to me!! Now I want to try all your recipes!!
This celiac family is over the moon excited to have our cinnamon rolls back for Christmas morning. So happy I could cry. These are so delicious I had to check to make sure I actually used the GF bread flour. Thank you!!!