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!
These cinnamon rolls have given me new hope for gluten free baking with celiac disease!!! I made them once and my 16 year old son (who can still eat gluten) ate half the pan!! We will be out of town with our adult children over Easter and I was hoping to make these. Is there any way I could make the rolls ahead of time, freeze them, then thaw and rise before baking? Thanks again for another great recipe!!
Hi Kristi, we’re so glad the recipe was such a hit with your son! Thank you for the kind feedback! We don’t recommend freezing them before baking unfortunately. We haven’t tried freezing the baked cinnamon rolls, but at that stage you could try wrapping them in plastic wrap and storing them in an airtight container to freeze. Then they can be thawed and reheated when ready to serve. You could wait until after you’ve rewarmed them to add the frosting so that the topping is fresh. We hope this helps!
Have you made the gluten-free cinnamon rolls and frozen them? Just wondering how well they hold up. Thanks.
Hi Darla, we haven’t tried freezing the cinnamon rolls ourselves, but they should do okay. We recommend wrapping them in plastic wrap and storing them in an airtight container to freeze. We hope you enjoy the recipe!
Would flax eggs work to replace the eggs in this recipe?
Hi Jerome, we haven’t tried any egg replacers with this recipe so we can’t say how greatly the flax eggs would impact the texture. If you decide to try an egg-free version, we’d love to hear how it goes!
Oh my, doubled the recipe, made 12 very large buns that were so pillowy soft. I’ve made a lot of cinnamon buns and these are by far the best!!!
Wow! Thank you for such kind feedback, Grace. We’re so happy to hear how much you loved this recipe!
This recipe is a 10 out of 5! Made it multiple times for different events and they came out AMAZING EVERY time!! Thank you for sharing this recipe!
Wow, thank you for such a rave review, Katie! We’re so happy to hear that this recipe has been such a hit every time!
Hi! I want to make these for a 1pm lunch but I don’t have time to make them right before. You said refrigerating for 8-12 hours is best- would it be bad to refrigerate for 5-6 hours? What would the outcome be? I’m so excited to try them out!!
Hi Abbey, thank you for your question! 5-6 hours will work fine. It’s more important to not exceed those times as too long in the fridge can impact the dough. We hope you enjoy the cinnamon rolls!
Hi, I’ve had a lot of success with these cinnamon rolls until recently. I’m struggling getting them to roll out in an even square and I’ve noticed the dough is extremely sticky. Also, American butter or European?? I’ve also had trouble with them rising lately. Can you give any suggestions???
Hi Cristina, thank you for your questions! We recommend using salted, American butter. If you’ve had a lot of success with this recipe before, and you haven’t changed brands for any of the ingredients you are using, it sounds like it is an environmental factor causing them to be stickier and not rise as well. Kitchens can vary in temperature and humidity, especially by the seasons, and for doughs as delicate as cinnamon rolls, environment can definitely impact stickiness and rise. We hope this helps!
Hey! could you use the caputo gf bread flour in these?
Hi Jenna, we haven’t tried caputo fioreglut in this recipe, but it’s worth a try! If you decide to test it out, we’d love to hear how it goes!
I’d give ten stars if I could! My mom has been a celiac for almost 12 years and never had a good cinnamon roll since. I made these and she cried! They are soooo good! Thank you so much for this recipe!!!!
Oh wow, thank you for such amazing feedback! We’re so glad you and your mom loved the cinnamon rolls so much! Happy baking!
Can these be made the night before an event and warmed up in the oven the following morning?
Hi Amanda, yes that should work! Just hold off on frosting them until after you’ve rewarmed them the next morning. We hope you enjoy the recipe!
Can I use a whole milk powder instead? That’s all I have! I’m excited to try these!!
Hi Jen, good question! We haven’t tried whole milk powder in this one ourselves, but as long as it is properly rehydrated with warm water before going in the mix, it should work. If you decide to give it a try, we’d love to hear how it goes!
These are the best gluten free cinnamon rolls I have ever had. They are moist, fluffy and so delicious. My family asks for them all the time, even my father in law (who despises gluten free anything) devours them. I find prepping them the day before and refrigerating overnight before baking helps lock in the moisture. Then before popping them in the oven I make more of the filling and spread it over the tops of the rolls to make them extra gooey like Cinnabon. These have become my go to for family gatherings. 10/10 highly recommend!!
Oh wow! This makes us so happy to hear that the cinnamon rolls have become such a staple in your family and even won over your father-in-law! Thank you for such a rave review, Brittany!
After 10 years of a lot of trial and error on gluten free cinnamon roll recipes, this one turned out just like I remember them to be! 5 stars isn’t even enough for how good these are! Thank you for sharing!
Aww, thank you for such kind feedback, Mariah! We’re so glad you loved the recipe. Happy baking!
I forgot whole milk, would Fairlife milk work with this recipe?
Hi Brandon, using Fairlife could change the richness level a little bit, but overall it should work great! We hope you enjoy the recipe!
We have made this recipe several times. Turned out great! Friends could not tell they were gluten free.
Hi Kathy, we’re so happy to hear it has become such a go-to recipe for you! Thank you for your kind feedback. Happy baking!