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!
Can I roll them up, place them in a pan and the freeze to bake later?
Hi Emily, thank you for your question! We generally recommend only assembling one day in advance, if not baking same day. Cover the prepped 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. We hope you enjoy the recipe!
As an FYI for everyone, use a scale when measuring dry ingredients and do not base the formula off of 4.5 cups of flour. When I measure out 680 grams of flour, it winds up being more like 5.5 cups, I assume the author is patting down the flour tightly. If you get the measurements correctly, the recipe is spectacular and the dough is incredible. Couldn’t recommend more, but just ensure you are using a scale and not the cup measurements above.
Hi Adam, thank you for sharing your experience! At the end of the day a cup measurement is subjective since different flour blends vary in density, not all measuring cups are made the same, and people may pack the ingredients into the cups more/less than others. Erin strives to make her recipes so they will turn out for both people using cup measurements and grams measurements. Still, weighing ingredients produces the most accurate results no matter the recipe. We’re so glad you enjoyed the cinnamon rolls!
I am learning to make gluten free recipes as I have a friend with gluten problems. Always looking for a new recipe and can’t wait to try this one. Looks delicious! Thank you!
We hope you enjoy the cinnamon rolls, Stephanie! Happy baking!
I loved these but had an issue rolling them out. Maybe I got them out of the fridge too soon but they were incredibly sticky to roll up after I put the filling on, even after being in the fridge for 20 minutes. Any tips?
We loved the taste though and they did not taste Gluten free.
Hi Bekah, we’re sorry you had this experience, but we’re happy to hear you still enjoyed the flavor! The overly sticky issue can either mean too much liquid or even not enough flour. Did you use the King Arthur GF Bread Flour? We highly recommend this specific one to ensure the best results. Weighing the flour (and all ingredients really) can give a more precise measurement. If the dough rolled out flat easy, but was just too sticky when rolling the individual rolls up, it might have warmed up a little too much or needed more flour under it on the work surface. We hope this helps!
Hi Sara, we love your creativity and are so glad you still enjoyed the flavor! Yes, the overly sticky issue can either mean too much liquid or even not enough flour. Did you use the King Arthur GF Bread Flour? We highly recommend this specific one to ensure the best turnout. Weighing the flour can give a more precise measurement and then refrigerating the dough should help with the rolling out too. We hope this helps!
Have you ever tried freezing the dough to cook later or to cook tin smaller batches later? Wondering if this recipe would work for that?
Hi Hannah, We generally recommend only assembling one day in advance, if not baking same day. To make a day early, cover the prepped 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. We hope you enjoy the recipe!
Thank you for this great recipe! It tasted amazing and we all loved it! I did have a question: when I took the dough out of the fridge to roll it out, it warmed up really fast and that made it difficult to roll up the cinnamon rolls once I had cut it. I’m wondering if I should have left it on the fridge longer than the 20 minutes in the recipe? Any tips would be helpful! Thank you!
Any ideas on how to eliminate the egg too?
Hi Laura, we haven’t tried any egg replacers with this recipe so we can’t say for sure. If you decide to try an egg-free version, we’d love to hear how it goes!
I’m going to try a combination of psyllium husk, apple cider vinegar, and yogurt to replace the egg. Going to add whole psyllium husk powder to the dry ingredients, then adding the others to the wet ingredients. I’ll keep you posted how it turns out. I can’t have eggs either so I’m hoping this works!
Can I sub eggs by making a psyllium husk gel instead? It’s difficult to make good rolls as we can’t eat eggs in my family. I work with GF KA bread flour weekly to make artisan breads but none of the recipes call for eggs or any egg replacers even. Have you tried these rolls without using eggs? I want to make them but want to hear your thoughts first! Thanks!
Hi Mel, we haven’t tried any egg replacers with this recipe so we can’t say for sure. Psyllium husk gel or Bob’s Red Mill egg replacer may work. If you decide to try an egg-free version, we’d love to hear how it goes!
Thank you for sharing your experience, Kim! We appreciate your thoughtful feedback and are sorry you didn’t have a better experience. Refrigerating the dough for at least 20 minutes usually helps make it easier to roll out and allows more liquids to absorb to help reduce any grainy texture. If you try it out with other flour or tweaks, we’d love to hear how it goes!
These are so incredible. Fluffy and rolled perfectly! The happiness I got from the perfect lil swirls was <3
Thank you so much for all your diligence in prepping and willingness to share these lovely recipes!
Hi Heather, thank you for the 5 star review and feedback. We’re so happy you loved the cinnamon rolls!
Hi just wondering did you measure the flour using cups or did you measure on a scale by weight? Thank you!
Hi Melissa, great question! Measuring by weight is always the most accurate way to bake and achieve the intended outcome. Measuring by cups is typically easier/more accessible for many so we offer that form of measurement as well with as much accuracy as possible so all can achieve delicious dishes.
Yes, I use a weight scale to cook also. I was only wondering because someone mentioned that the weight used for the KA flour wasn’t correct, so I was wondering what measurement they ended up using if the rolls turned out great.
Hey just loving these gf recipe thank you
Thank you, Tazeen! We appreciate your feedback!
I have a question about the flour measurement. Using the KA Bread Flour (GF), the back of the package shows that 1 cup would equal 120 grams. So, 4 1/2 cups would equal 540 grams. The stated measurement of 680grams in the recipe would equal more like 5 2/3 cups. I really would like to try this recipe, but I’d love to have you clarify which measurement is correct. Thank you so much Erin!
I cannot get the flour you said to use what can I use? As stated it “must” be used.
Hi Kim, the King Arthur GF Bread Flour is the core ingredient for this recipe so other 1:1 or all-purpose flours won’t produce the same results. Other readers have commented on their experiments with other flour options. Reading through their comments might give you ideas for options you might like to try. We hope you enjoy the cinnamon rolls!
We cannot have dairy from cows so I subbed earth balance butter-i think it is too liquid and the dough was not very manageable. I might try again with less “butter” next time. I also subbed the soft goat cheese log for cream cheese and it worked great for the frosting.
These were amazing! I am not gluten-free, but I made them for a party where some people were gluten-free and everyone enjoyed them, even those who were not gluten-free. I recommend making these, you will not be disappointed.