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. Trust me when I say these cinnamon rolls are JUST as incredible as regular ones. They’re big. They’re fluffy. They’re soft and never dry! They really are the real deal.
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. I love this recipe so much it has inspired seasonal versions, like my gluten-free pumpkin cinnamon rolls and gluten-free cinnamon roll wreath!
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 it in this gluten-free monkey bread!
- 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!
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.
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.
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!
More Gluten-Free Bread Flour Recipes
Easy, Gluten-Free Cinnamon Rolls
These gluten-free cinnamon rolls are big, fluffy, and SOFT! Plus thanks to gluten-free bread flour, 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!NOTE: These gluten-free cinnamon rolls need to be made with gluten-free bread flour. Gluten-free all purpose flour will not yield the same results.
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!
Notes
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.
GLUTEN-FREE BREAD FLOUR: King Arthur 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.
Nutrition
Calories: 681kcal | Carbohydrates: 108g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 617mg | Potassium: 189mg | Fiber: 2g | Sugar: 69g | Vitamin A: 888IU | Vitamin C: 0.1mg | Calcium: 123mg | Iron: 1mg
First of all I would like to say I am NOT a baker. Yet, I’ve made these cinnamon rolls 2 times and both times they have turned out amazing. I did not use whole milk, I used almond milk nor did I use the cream cheese icing just the sugar icing. Thank you so much for your hard work perfecting this recipe !
Kimberly W
Hi Kimberly! Thank you for sharing your positive baking experience with us. We’re thrilled to hear you enjoyed the cinnamon rolls enough to make them more than once! It’s great to hear those swaps worked well for you too. Happy baking!
Such a good recipe, these are amazing! I personally think cinnamon rolls are a little too sweet in general, so I can’t wait to try raspberry rolls and orange rolls using this recipe! My gluten eating husband said these were great!
We’re so pleased you and your husband loved the cinnamon rolls and that they inspired further baking projects! You may enjoy this gluten-free orange roll recipe. It’s a twist on this recipe. Thank you for the kind feedback, Olivia!
My 4-year-old daughter was diagnosed with Celiac this spring, and your blog has been such a gift with so many tasty, GF recipes. I made these over the weekend and shared them with some neighbors who also have Celiac. We loved them and they did too! My neighbors exclaimed they were the best cinnamon rolls they have ever had, including ones they ate with gluten before their diagnosis. Thank you for perfecting these and so many other delicious recipes!
Oh wow! This is wonderful to hear! Thank you for sharing such amazing feedback with us. We’re thrilled to hear the recipes have helped since your daughter’s Celiac diagnosis and that the cinnamon rolls were loved by all! We appreciate you taking time to let us know how much the recipes are being enjoyed!
Why do you cut and roll the cinnamon rolls instead of rolling and then cutting? (Curious if there is a reason)
Hi Sydney, great question! This dough is quite soft and sticky, so cutting it into strips and rolling each strip makes the dough much easier to handle and shape, than rolling the whole thing into one large log and then trying to cut it without messing with the shape of the rolls. We hope you love the recipe!
This recipe did not work. The dough was way too wet and did not rise.
Hi Libby, we’re sorry to hear that! This recipe is specifically designed for King Arthur Gluten-Free Bread Flour, so using a different flour can definitely make the dough much stickier. As for the rise, the yeast should still cause the rolls to expand during the 45–60 minute rise. Did you use King Arthur Gluten-Free Bread Flour and instant yeast as called for in the recipe? If so, we’d love to hear more so we can help troubleshoot further!
Hi, I used King Arthur GF Bread dough. Mine also came out very sticky. After the 20 minute fridge, I rolled out the dough and it was very sticky… so much so that I couldn’t roll it up well after adding the butter/cinn/sugar topping. Do you think maybe I didn’t add enough bread flour? or mix it well enough? or refrigerate long enough? I followed the recipe exactly. I may have been slightly cautious on the flour, not leveling it exactly b/c sometimes too much flour makes GF recipes crumbly… but I essentially followed your measurements. It was so sticky – very difficult to work with and I basically just ended up with half-rolled piles of dough in my baking dish. 🙁
Hi Stephanie! We’re sorry you had this experience. It does sound like the dough needed a bit more gf bread flour. When adding a little extra, it can be helpful to add a bit, then refrigerate the dough again so the added flour has time to hydrate. When in doubt, we love weighing the ingredients for accuracy with the flour. We hope your next batch goes much better!
Hi Erin,
Would you be able to provide a recipe for these beautiful cinnamon rolls – for us, in Canada?
King Arthur flour is not available here.
I tried making them with a special gluten free bread flour mix, and they did not roll out. They ended up being a delicious coffee cake!
How I would love to be able to make these!
Hi Tannis, I’m also in Canada and I used Bob’s 1 to 1 Baking Flour and added xanthan gum, about 2 tsp and they turned out really well.
Hi Tannis! Thank you for so kindly sharing your interest in a version that will work with other flour blends. At this time, we only have this one that is specifically formulated for the KA GF bread flour. While we don’t have a great answer for our Canadian readers at this time, it’s definitely something we’ve been thinking about for the future. We’re sorry we don’t have a different solution at this time. It may be beneficial to skim through this comment section though, in case fellow Canadians have found a blend that will work instead. Thank you again for your message!
Could you make with a sourdough starter ?
That does sound fun! Erin hasn’t experimented with her own sourdough starter at this time, but we appreciate you sharing your interest for future recipe development. Happy baking, Laural!
So disappointed this flour blend -King Arthur’s bread flour, contains WHEAT.
Hi Tena! The gluten-free bread flour contains certified gluten-free wheat starch so the flour blend is gluten-free, just not wheat-free. It’s a wonderful option for bread recipes for those who are needing gluten-free, but it’s not considered safe for those with wheat allergies. Thank you for sharing your concern. Happy baking!
Could you please clarify as to whether the King Arthur Gluten Free Bread Flour measurement is 4 1/2 cups or 5 1/2 cups? I weighed out 4 1/2 cups of flour which only came to ~540 grams. By adding an additional cup of the GF flour I end up with the 680 grams noted in the recipe. Thanks!
Hi Amy! The correct amount is 680g. Cup measurements can be quite subjective depending on brand and how it’s measured. If measuring by cup only produced 540g in 4 1/2 cups, we’d recommend weighing out the flour to get the full 680g instead. We hope you love the cinnamon rolls!
These were the best gluten free cinnamon rolls I’ve ever tasted!!!! I just used normal gf flour with extra xanthem gum and it worked perfectly!!! I will definitely be making these again
Yay! We’re so glad they turned out well for you with those substitutions. Thank you for sharing your positive baking experience with us, Olivia. We love to hear that they’re the best gf cinnamon rolls you’ve tasted!
Is it best to put the rolls immediately in the fridge for overnight rolls and then the next morning taking it out of the fridge to let it rise for 45 minutes or should I let it rise then put in the fridge overnight then immediately put into the oven?
Hi Chloe! We recommend the first option. Make them through the “Make the Filling/Shape the Rolls” section. Cover the rolls tightly and refrigerate for 8–12 hours (16 hours max). The next morning, remove them from the refrigerator and let them rise on the counter for 30-45 minutes before baking. We hope you love them!