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!

A serving spatula taking gluten-free cinnamon rolls out of the pan


 

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.

Table of Contents

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

overhead shot of gluten-free 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

how to mix together gluten free cinnamon roll 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!
how to roll out gluten free cinnamon roll dough
  • 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

gluten free cinnamon roll being rolled up
  • 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

gluten free cinnamon rolls rising then baked
  • 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

Gluten-free cinnamon rolls frosting ingredients on a countertop
  • 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.
cream cheese frosting and cinnamon rolls being frosted
  • 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.

gluten-free cinnamon rolls in a baking dish

FAQs

Can i use gluten-free 1:1 baking flour instead of bread flour?

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.

Can I make these gluten-free cinnamon rolls dairy-free?

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.

What is the best yeast for gluten-free baking?

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!
Gluten-free cinnamon rolls on a plate

I also use this same flour/dough recipe in this amazing, gluten-free monkey bread!

A close-up photo of frosted gluten-free cinnamon rolls
4.99 from 84 votes

Easy, Gluten-Free Cinnamon Rolls

Prep Time 30 minutes
Cook Time 45 minutes
Rising Time 45 minutes
Total Time 2 hours
Servings 12 cinnamon rolls
These gluten-free cinnamon rolls are big, fluffy, and SOFTPlus 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.

Ingredients

For the Dough:

  • 4 ½ cups (680g) King Arthur Gluten-Free Bread Flour
  • 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: 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.

Nutrition

Calories: 565kcal | Carbohydrates: 78g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 616mg | Potassium: 189mg | Fiber: 2g | Sugar: 39g | Vitamin A: 888IU | Vitamin C: 0.1mg | Calcium: 123mg | Iron: 0.5mg

MORE GLUTEN-FREE RECIPES

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Our family has a much loved cinnamon roll recipe, but my soon to be daughter-in-law is gluten free and I needed something she could enjoy. I made these this weekend add we all agreed, these taste as good as the original. Definitely ⭐️⭐️⭐️⭐️⭐️!

  2. 5 stars
    These cinnamon rolls were so amazing! I l had to sub the flour for Bobs Red Mill Bread Mix flour…otherwise I followed the recipe. My non gluten free family absolute devoured these! And the frosting was to die for! Will definitely be making these again! THANK YOU!!!!

  3. 5 stars
    I have eaten so many GF cinnamon rolls and tried to make my own over the past 15 years and they’re all mediocre and/or the recipe fails. This is THE recipe, I was so nervous but they turned out perfectly. I will always keep this recipe and I’m so happy to finally have the opportunity to eat yummy cinnamon rolls again.

    1. 5 stars
      Finally! We’ve been gluten free a long time and never have we had a cinnamon roll that tasted THIS good. Big and soft and fluffy…even the next day. Even my family members who are not gluten free commented on how good they were. I made them ahead and froze them after they had risen. I set them out on Christmas Eve and baked them in the morning. What a treat! Thank you!

  4. 5 stars
    This recipe is even better than the one on the King Arthur website for their soft cinnamon rolls with their GF bread flour! I’ve made both- this one is softer, and tastes better! I love the King Arthur GF bread flour- I’ve been using it since they came out with it and it’s amazing! Nothing else in the GF world of flour compares to gluten dough the way this flour does! Great recipe!

  5. 5 stars
    Erin! These are insane! So so so so good. I try so many recipes from the internet – especially GF stuff. I have never found anything that turned out so good. Thank you for these – you made my Christmas morning amazing!!!! These are really THE BEST!

    1. 5 stars
      Oh my gosh!! I made these as a special treat for the holidays. They are so delicious and easy to make! My non gf family loved them and didn’t believe they were gluten free. Thank you, I haven’t had a good cinnamon roll in years.

  6. 5 stars
    These were incredible! My GF daughter cried eating them on Christmas morning because she’s not had a soft and chewy cinnamon roll in years. They were also significantly easier to make than non-GF recipes I’ve used in the past. No one at our house could believe they were GF. A truly life changing recipe!

    1. Oh my goodness! I’m so glad your daughter liked them! That’s the best when nobody can tell they’re GF. Thanks for the comment!

  7. 5 stars
    I made these today for my friend and her family for Christmas, she said they are THE BEST gf cinnamon rolls ever. Better than Cinnabon! I’m wondering, is there an option to make them completely vegan? What could you sub for the eggs?

  8. 5 stars
    This is by far the best (and easiest) GF cinnamon roll recipe I’ve ever made. I’ve done it twice now and the only change I made the second time was to add a bit more cinnamon and brown sugar since the first time I felt like it wasn’t quite cinnamony enough!

  9. What will happen if you exceed the 16 hours in the fridge before you bake them? I need to make the Christmas Eve morning for Christmas!

    1. lol i’m having the same issue. thinking i might keep it on the counter during the day and pop it in the fridge at night?

  10. 5 stars
    Hello…there are a few people in our family with an egg allergy. Can I make these cinnamon rolls with an egg replacer. I have Bob’s Mills on hand. Will this brand work? Thank you so much!

    1. I haven’t tried this recipe with egg replacer myself so I can’t say for sure! My guess would be Bob’s Red Mill is a great place to start!

  11. These were great, thank you so much! Is it possible to just leave the dough in a ball overnight and then roll out, put on the butter/cinnamon mix and roll up for rising the next morning? I made this and felt like the next morning the pan was filled with the butter cinnamon mix having drained from the rolls. I imagine the recipe is even better if that hadn’t happened. I’m more wondering if you tried the way I mentioned and the way you say to prep overnight is better.

    1. That’s a good idea! I haven’t tried prepping the cinnamon rolls this way myself but I think that should work!

  12. 5 stars
    These are the best cinnamon rolls I’ve had AND the best GF pastry I’ve had! I’m going to make this on Christmas morning. Thank you for making this recipe. It brings back a Christmas morning tradition for me that I haven’t enjoyed for 15 years. Happy holidays

  13. 5 stars
    I have tried about 5 different cinnamon roll recipes, over the last couple years. Some were, okay.
    This one, wow!
    I am baking for our family Christmas, and I cant get over how these do NOT taste like GF (To be fair, I’ve been GF for about 5 yrs. But still, you can tell GF if it’s not good. These are great)

    I am also dairy free, and used DF butter. No one knew!

    This is a print off recipe for keeping! Thank you Thank you!!

  14. 5 stars
    I was so excited to come across this recipe! My husband is gluten intolerant and cinnamon rolls are his absolute FAVE so I was happy to read the good reviews. I made these this week and they are definitely worth the work!

    I will say, mine didn’t rise as well as your rolls, but I think that’s just because I couldn’t find a good warm spot for them and didn’t even think about putting them in the oven with a bowl of steaming water until the next day. I’ll be trying these again to see if they turn out even better, and testing freezing half of the rolls. All in all though, an easy to follow recipe that my husband loves!

    Question – can you use regular yeast if you can’t find instant yeast? Do they need to rise longer or does it need to be activated in the warm milk first?

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