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!
These are a hit with my gluten-free friends! Question: it has become common to pour heavy cream over cinnamon rolls before baking. Would that work with these? I’m scared to try it without knowing if it works as I don’t want to ruin a batch!
Hi Christie! We haven’t tried that ourselves, but other readers have shared their successes with the heavy cream trick when using this recipe. We hope you love the cinnamon rolls!
I made these rolls slightly different. I rolled the dough & filling into a log. Wrap w plastic wrap. Smooth out log, will be longer than 15”. Chill 30 min. Using dental floss, I slip it under the dough & cross the ends making a nice clean cut. I cut into 15 slices, place in pan & continue per your directions. Easier for me this way. They come out great.
Hi Cindy! We’re so glad you found a method that worked well for you and that you enjoyed the cinnamon rolls. Thank you for sharing!
Celiac here with children who eat both GF and not GF who happen to be very honest critics lol, and we ALL LOVED this recipe. I’ve tried others before and was not impressed and so it has been some years for me, and with a very fond memory of Cinnabon as a child, it just didn’t seem possible to replicate anything close. This is I think as close as one can get, and so thankful for your experimenting and sharing of this recipe!
I did not have the exact amount of the King Arthur bread flour on hand and really wanted to bake them that morning, so I took a gamble and substituted the other half of the flour needs with the normal King Arthur cup for cup and it still turned out beautifully. I am happy to go restock the bread flour and keep that on hand now.
Aww, thank you for this amazing feedback, Ashley! Close to Cinnabon-quality is a big compliment! And that’s great to hear that the half GF bread flour, half GF measure-for-measure worked too. We appreciate you coming back to share your experience with us!
I made these for Easter brunch with the cream cheese icing and they were a huge hit! Even my non-gluten free family thought they were delicious. I didn’t know they made gluten free bread flour but it really was magical compared to when I’ve previously tried making GF Cinnamon rolls using other GF flour blends. The dough was stickier than I expected it to be after refrigerating and I was worried that rolling it out would be tough but they rolled out quite well with just a bit of flour. Will def be making these again.
Thank you for coming back and sharing your positive baking experience with us, Lydai! We love hearing how well the recipe went over with everyone! GF cinnamon rolls can definitely be tricky. We’re so pleased you enjoyed the GF bread flour in this one. Happy baking!
I was diagnosed celiac several years ago and the one thing I missed was a good cinnamon roll. I tried your recipe and wow! I am in awe and very thankful! My family didn’t realize they were GF!! Now, your recipes are the only ones I make for rolls! Bless you!
Wow, thank you for such an amazing review, Brenda! We love hearing how much you and your whole family loved the recipe. Thank you for coming back and sharing this with us!
I genuinely don’t know if I have ever been more impressed by a recipe. I have multiple close friends who have celiac so at a recent breakfast themed get together, I really wanted them to be able to eat something other than what they brought. I have made cinnamon rolls loads of times but never gluten free… as I was rolling and putting into pan, I had to triple check the flour was gluten free because it felt the exact same. When I tasted it, WOW… I couldn’t believe they weren’t gluten and I baked them myself! The best part was my two friends who haven’t had a cinnamon roll in years, one had been at least ten years, ate it and was just in love. She wanted to know what flour I used because she couldn’t believe the texture. I shared the recipe and cannot wait to make these again!!! Thank you so much!!
Oh wow, this is amazing to hear, Brooklyn! We’re so pleased everyone loved the cinnamon rolls this much. Thank you for taking the time to share such positive feedback with us. We appreciate the rave review!
Everyone who says these are amazing are telling you the truth. I purchased some GF cinnamon rolls from a small business recently (a tray of 6 for $30!) and sadly they were so disappointing and almost depressed me. Just because we have to eat GF doesn’t mean our food has to suck, so I went on the hunt and found this recipe with so many positive reviews. I’ve been GF for just about 10 years now and had yet to find a good cinnamon roll recipe….until NOW! I’m so excited to have found this recipe. Thank you so much!
Oh wow! Thank you for such amazing feedback! We definitely understand the disappointment with price and quality of a lot of gluten-free baked goods. We’re so happy to hear that you loved the cinnamon rolls this much!
I used Molino bread flour (500 gm) and reduced the other measurements a bit. These were simple to make and came out beautifully.
Thank you for taking the time to share your positive baking experience with us, Robin! It’s good to know that flour blend worked well with further adjustments to the measurements. Happy baking!
Why won’t they let me print out your recipes I’m 80 yrs old & need a printed page? Thank you.
Hi Connie! There is a “print” button (green) featured towards the top of the recipe card, above the ingredients list. We hope you love the cinnamon rolls!
Hi, your GF Cinnamon Roll recipe looks devine! Can you tell me how to approach making this recipe by hand? I unfortunately don’t have a stand mixer 🙁
Hi Leah, you can make this recipe by hand using a sturdy spoon, it may just take a little longer to mix everything. The stand mixer just makes the job easier! We hope you love the cinnamon rolls!
The taste of these is unparalleled m, but after two attempts word by word, the dough is not sticking or able to roll so we have had cinnamon “blobs”. Any tips for more structure in the dough? I’m doing everything as directed here. Thanks!
We’re so glad you enjoyed the flavor, Karin! Are you using the recommended flour blend? Other GF flour blends won’t work the same. Beyond that it could be a matter of the dry/wet measurements being off or environment (humidity, altitude, etc.). You could try adding an extra tablespoon or two of flour to the dough, then chilling it again to allow the extra flour time to hydrate. That will help you know if you need to add more. We hope this helps!