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 measured and followed the recipe. They were sticky after they came out of the refrigerator to form the rectangle. I just pressed it with my fingers to form the rectangle. I used a scraper to try to roll them. So I have cinnamon clumps instead of rolls. I really want to make them for my gluten intolerant granddaughters.
Please help. They look lovely in your pictures!
Hi Cheryl, we’re sorry you had this experience! This dough should be a thick cookie dough consistency. Did you use the recommended flour blend and chill for the full time? Those are the two key parts that ensure workable dough. If yes to both and the dry/wet measurements were accurate, it may be a humidity or elevation factor impacting the moisture in the dough. Chilling it longer may be beneficial. Only after trying that would we add more flour, 1 Tbsp at a time. Sometimes it does need a little more, but adding too much will create dense rolls. We hope the next batch goes better!
I have tried this recipe twice now and the same thing happened to me. I followed the recipe to a T so I’m trying to refrigerate it longer, and we’ll see what happens!!
These were AMAZING!! Thank you so much for this delicious recipe I did add a little extra flour to help with the stickiness of the dough. The stickiness could be a result of many things though so I didn’t think anything of it.
For a dairy-free milk option I mixed a 1/2 cup of DF Silk heavy whipping cream with 1/2 cup of water in place of the 1 cup of milk. They turned out perfect!!
Hi Ashley, we’re so pleased you loved the cinnamon rolls so much! Thank you for such amazing feedback! It’s great to know that dairy-free sub worked well for you too. Happy baking!
This recipe was super easy to whip together and I love the method of rolling up individual slices. Mine are in the oven now and I’m noticing the filling is bubbling out and filling the pans like a syrup bath! Ha! I’m using 2 8” round cake pans so I can freeze half. Any tips on how to prevent the filling baking out? I followed the recipe to a tee. I’m worried rolls won’t bake properly. I wish I could attach a photo.
Hi Vonda, we’re pleased to hear you found the recipe to be easy! Using the two 8″ round pans, instead of the 9×13, may be contributing to the filling leakage. There’s less space in the round pans which doesn’t leave them as much room to expand as they bake, causing the filling to be squeezed out. Rolling them too loosely can also cause leakage. We hope these ideas help and you enjoy the cinnamon rolls!
How to make it eggless?
Hi Ranjit, we haven’t tried any egg replacers with this recipe so we can’t say how greatly different substitutions would impact the texture. Typically gluten-free yeast doughs require the eggs, otherwise they become dense. If you decide to give it a try, we’d love to hear how it goes!
Have you tried this recipe to make mini cinnamons rolls? What would I do differently to make the mini version?
Hi Taylor, we haven’t tried to make mini rolls ourselves. They would need a shorter baking time and would most likely require changes to the rising time too (otherwise they’ll easily become dense). If you decide to give it a try, we’d love to hear how it goes!
Hey, I attempted to make these today, but they didn’t turn out. Despite adding the correct amount of four, my dough was very wet and sticky. It stuck to my fingers, the counter, the spatula, and everything else. It was impossible to roll out then shape (even after sprinkling a little more flour on it). Did I just need to add more flour than it called for? Should it be like normal bread dough, where I add flour until the stickiness goes away? I’d love to try these again (and hopefully avoid the heartbreak of them not turning out).
Any help would be appreciated!
Thanks!
Hi Candace, we’re sorry you had this experience! With this dough you’re looking for a thick cookie dough consistency. Did you use the recommended flour blend and chill for the full time? Those are the two key parts that ensure workable dough. If yes to both and the dry/wet measurements were accurate, it may be a humidity or elevation factor impacting the moisture in the dough. Chilling it longer may be beneficial. Only after trying that would we add more flour, 1 Tbsp at a time. Sometimes it does need a little more, but adding too much will create dense rolls. We hope the next batch goes better!
Do the cinnamon rolls freeze well? Do you know of a pumpkin dough cinnamon roll recipe – would also need to freeze well.
Thanks, Tami
Hi Tami, we don’t recommend freezing them before baking unfortunately. Baked cinnamon rolls can be individually wrapped in plastic wrap and stored in an airtight container to freeze (unfrosted works best). Thaw, reheat, and frost when ready to serve. We just released a gluten-free pumpkin cinnamon roll recipe today! We hope this helps!
These are wonderful! I’ve tried other gluten free cinnamon rolls recipes and this is by far the best! They rise well and are soft, flavorful and delicious! Thank you so much for creating an excellent recipe!
Yay! We’re so excited to hear you loved the cinnamon rolls so much, Diane! Thank you for such amazing feedback!
Just curious if you could substitute the granulated sugar for organic cane sugar?
Hi Megan, we haven’t tried it, but it should be possible with only minor impact on flavor/texture. If you decide to give it a try, we’d love to hear how it goes!
These are the best cinnamon rolls I’ve ever had. They are fluffy, soft, and so fun to make. I went to an apple orchard today so I added 4 peeled chopped golden delicious apples to my filling (added the butter and filling into a bowl with the apples) then spread that out over the dough. I will be making these again and again, thank you for the recipe!!
We’re so pleased to hear how much you loved the cinnamon rolls, Alison! The apple filling addition sounds delicious. Thank you for sharing your positive experience with us!
Can the gluten free cinnamon rolls be frozen? And if so, at what point(s)?
Hi Larry, 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 defrost and re-warm when ready to serve. We hope this helps!
I am a self-proclaimed baking failure seeing as I have a very hard time sticking to a recipe and am very partial to cooking for that reason. Nevertheless, I woke up with an insatiable third trimester craving for cinnamon rolls and these turned out amazing. They really are easy and much faster than any other cinnamon roll I’ve attempted in the past. I used Caputo Fiore Glut, the best GF flour available (IMO), and the result was the fluffiest, springiest rolls that rivaled non-gluten free rolls. My non-celiac husband and his friend raved about them. I divided the batch between two pans and par-baked and froze one for postpartum.
Yay! We’re so happy to hear you loved the recipe this much, Cory! Thank you for taking the time to share your positive baking experience with us. And congratulations on the new baby!
I made Erin’s cinnamon rolls during the holidays. They are outstanding! Be sure to allow plenty of time, because it’s a process. I made the dough the day before and refrigerated it. They are absolutely delicious!
Thank you for sharing your positive experience with the recipe, Diana! We’re so happy to hear how much you enjoyed the cinnamon rolls!
I’m not sure I’ve ever left a review for anything in my life, but I absolutely have to here. My daughter 10 years ago found out that she had to be gluten-free. We have wrestled with numerous cinnamon roll recipes over that time. But this one… If I could give it 10 stars I would. You would be hard pressed to tell it from a gluten recipe. Cutting it with the pizza cutter is shear genius . I’m going to use that idea when I make my regular cinnamon rolls. These are everything you describe them as and more!
Aww, thank you so much, Terri! We’re so happy to hear how much you loved this recipe! Thank you for such amazing feedback!
These are amazing. They are so fluffy. They come out delicious and are finished right away.
Thank you for sharing your positive experience with the recipe, Tehila! We’re so happy to hear you enjoyed the cinnamon rolls!