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.
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 don’t review recipes very often, it has to be an absolute, without a shadow of a doubt, 5 stars! Let me tell you, THIS is THE recipe! I make it weekly or more. The dough is so incredibly versatile I’ve done cinnamon rolls, banana pudding rolls, cookies and cream rolls, savory garlic butter and cheese rolls. I’m actually sitting here right now eating pretzel dogs! I made the dough as written and when I rolled it into a square I cut it in half (got 6 cinnamon rolls from the other half) and cut one of those into 8 strips, rolled them a bit longer and then wrapped them around my hot dogs, let it rise for an hour, dropped them 2 at a time into boiling baking soda water for 30 seconds, put them on a pan and brushed with egg wash and sprinkled with kosher salt, baked at 450° for 15 minutes…SO good!
Wow thank you for such amazing feedback, Mallory! We’re thrilled to hear that you’ve not only loved the cinnamon rolls as written, but that the recipe has inspired so many flavor combinations. It’s great to know the dough works so well with both sweet and savory options. Thank you for sharing your positive baking experience with us!
I’m allergic to wheat, not gluten. Is there another flour that will work? This King Arthur brand still contains wheat
Hi Emily! Unfortunately this recipe was specifically designed with King Arthur GF Bread Flour and won’t turn out the same with other blends. We’re sorry for the disappointment!
I tried the GF Cinnamon Rolls the other night. These were absolutely AMAZING & I only wish that I could give it more stars! They were easy to make & kept mine in the fridge overnight! Would HIGHLY Recommend & will definitely be making these a lot! Thanks!
Aww, thank you for such a rave review! We’re thrilled to hear you loved the cinnamon rolls this much. Thank you for sharing your positive baking experience and that keeping them in the fridge overnight worked well. We hope your next bake is just as amazing!
You have changed my life with these cinnamon rolls! I always thought making them was so daunting and especially being gluten free but I’m so proud of myself. Well done on the recipe!
Aww, thank you so much, Jacqui! We’re so happy to hear the recipe was such a success. Thank you for sharing this wonderful feedback with us!
Unbelievable. You literally can’t even tell they’re gluten free. This recipe is now a staple in our house. I will say I’d go with a heavily floured surface when assembling them. I went light the first time and they all stuck to my cutting board.
Aww, thank you for such wonderful feedback, Bethany! We’re thrilled to hear you loved them as much as regular cinnamon rolls. Great tip about using a more generously floured surface when assembling them. We hope your next bake is just as amazing!
I found out how to make these work with 1:1 gluten free flour, and with completely dairy free ingredients. I’m sure they’re not as good as they’re not made as intended, but my parents who are gluten free and dairy free liked them.
Hi Adelaide! It’s great to hear you found a way to make those substitutions work and that you and your parents enjoyed the cinnamon rolls. Thank you for coming back to share your positive baking experience with us!
So glad I found you. I use to make regular cinnamon rolls frequently for family and friends for year. Then 8 years ago I became gluten free for medical reasons. I recently made this recipe and loved it! It meant so much to me to have a cinnamon roll again that was delicious. I have a question, if after I roll them out and put them in the prepare pan, can refrigerate them over night and bake them in the morning? Thank you
Hi Margaret! We’re so glad you enjoyed the cinnamon rolls. Thank you for the wonderful feedback! They 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.) 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. Happy baking!
Can you share how you made with gf 1 to 1 flour
Is it ok to make these with king Arthur’s 1:1 flour? We have trouble with the GF bread flour.
Hi Trista! Unfortunately this recipe was specifically designed with the KA GF bread flour. It won’t work correctly with the measure-for-measure flour. Thank you for your question!
This recipe deserves a 10/10. It’s the only GF Cinnamon roll recipe I will use for the rest of my life. Every recipe from her has come out perfectly and I am super thankful for it all. Don’t be afraid to try a recipe! It will be worth it
Oh wow! Thank you for such wonderful feedback, Edith. We’re so thrilled to hear you loved the cinnamon rolls this much.Happy baking!
Cinnamon rolls were one of my favorite treats before being diagnosed with celiac disease. I can now enjoy this delicious treat and not face the side effects of celiacs.
Aww, we’re so glad you enjoyed this gluten-free version of a favorite treat! Thank you for such wonderful feedback, Maddison. Happy baking!
We have made these before (many times) and absolutely love them! Thank you for sharing your recipe.
I want to make them ahead to take them on vacation next week. Could I make them and freeze them for travel?
Hi Elizabeth! We’re so happy to hear the cinnamon rolls have become a repeat recipe. Thank you for the wonderful feedback! For best result we recommend individually wrapping the baked cinnamon rolls, then storing them in a freezer bag or airtight container before freezing (unfrosted works best). Thaw, reheat, and frost when ready to serve. Safe travels!
This is a great recipe, one of the best gluten-free cinnamon roll recipes I’ve tried, and I’ve tried a lot! One change that I make is adding a tablespoon of warm heavy cream over the top of each cinnamon roll before baking. Otherwise, I make them true to the recipe and they are wonderful.
Hi Kalee! Thank you for sharing your positive feedback with us. We’re so pleased you enjoyed the cinnamon roll recipe this much! Adding heavy cream on top sounds like a great idea. Thanks for sharing!
Can these be frozen after they are baked?
Hi Sue! Yes, for best result we recommend individually wrapping the baked cinnamon rolls, then storing them in a freezer bag or airtight container before freezing (unfrosted works best). Thaw, reheat, and frost when ready to serve. We hope you love the recipe!