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!
This looks fabulous! I am going to make these for my roommates this weekend. For this recipe, should I use salted or unsalted butter?
Hi Leilani, good question! We recommend using salted butter. We hope you and your roommates enjoy the cinnamon rolls!
Erin, These are the best cinnamon rolls I’ve had since my celiac diagnosis 13 years ago. My celiac son is so happy that they taste amazing! I shared your recipe with my celiac sister and neice. You’ve made us all so happy!
Hi Jenny, we’re so glad this recipe has made your family so happy! Thank you for sharing your kind feedback with us!
Can these be frozen?
Hi Louise, good question! We haven’t tried freezing the baked cinnamon rolls. Wrapped in plastic wrap and stored in an airtight container, they should be okay to freeze. We wouldn’t recommend freezing the cinnamon rolls before baking though. We hope you enjoy the recipe!
I made these today for my daughter and son who have celiac. I followed the recipe exactly. The best free cinnamon rolls ever!!!!! Thank you for spending so much time to Test these. The bread flour definitely made the difference. can you make them a little smaller and still have them turn out?
I’m planning on trying this recipe, but in the past i’ve done heavy cream over the cinnamon rolls before baking them, it help keep them moist. Is that something I could do with this recipe or would it not work with he gluten free flour?
Hi Sarah, good question! We haven’t tried that technique before to say how it would do with this recipe. Gluten-free bakes can be more delicate. If you decide to give it a try, we’d love to hear how it goes!
Any tips to not get the dough to stick when rolling?? Do you just need a LOT of flour down?? I followed the recipe exact! I am waiting for them to rise now. I hope they turn out!
Hi Tessa, we hope they turned out well for you! Chilling the dough in the fridge, flouring the surface you’re working on plus the top of the dough and the roller is a must, and you can even place the dough between two layers of floured parchment paper as an added precaution to help it roll out easier. Happy baking!
Definitely make these with the cream cheese frosting!!! I made the mistake of not reading how this specific brand of bread flour couldn’t be substituted.. maybe that’s why my dough stayed so wet? I couldn’t even roll up my rolls they fell apart. BUT.. I decided to just mix in the brown sugar filling with the dough and turned it into a cinnamon roll cake instead. Everyone LOVED it.. so it ended up being a happy mistake!
Hi Sophie, we love the problem solving! We’re so glad everyone loved the final product! Yes, the different flour probably caused the extra wetness in the dough. Thank you for your kind feedback!
Haven’t tried it yet but excited too! Is there a way I could incorporate pumpkin into the dough to flavor them?
Thank you for all your recipes- I’ve loved every one that I’ve tried!
I really loved these cinnamon rolls as did my whole family. I used the exact ingredients as specified with the exception of whole oat milk instead of cow’s milk. I found the dough to be more of a batter than a cookie dough when first mixed so I ended up adding about an extra half-cup of flour. It was still really soft even after an hour in the fridge and I used a LOT of flour to roll it out but I was successful and the extra flour did not seem to make the rolls dry or tough. I also rolled the whole batch into one long log and then sliced into 12. If I had to roll up 12 individual rolls I would definitely have lost my mind. They were a lot of work but the end result made me really happy so I’ll certainly make them again! Thank you for the recipe.
Hi Faith, thank you for sharing your feedback with us! We’re so happy to hear you loved the cinnamon rolls! Happy baking!
Made these as per the recipe! Turned out perfectly!
Yay! We’re so glad you enjoyed the recipe, Janet! We appreciate you taking the time to review.
Hi Biana, we’re sorry you had this experience. What kind of flour did you use? This recipe requires gluten-free bread flour and will not work with other gluten-free flour blends. We hope your next bake goes better!
Is it OK if I don’t use eggs
Hi Natasha, we wouldn’t recommend excluding eggs. We haven’t tried any egg replacers with this recipe so we can’t say how greatly they would impact the texture. If you decide to try an egg-free version, we’d love to hear how it goes!
Do you think it would work if I use Oat Milk – the creamier type?
Hi there, our favorite dairy-free milk for the cinnamon rolls is Elmhurst Unsweetened Cashew milk, but you can definitely use oat milk. The different brands of oat milk, even the “extra creamy” ones, have a wide variety of fat content which may impact texture slightly. Go for the ones with the higher fat content, if possible. We hope you enjoy the cinnamon rolls!
I made these and they were absolutely delicious, but the recommended flour blend made me sick. I would never use this flour blend again. I made and shared with three celiac friends and two of them got sick from it too. I would try this recipe again with a different gluten free bread flour with no wheat in it, unfortunately it was not safe for me.
That being said I’m a meaningful eats fan girl and love every recipe I’ve made. I’ll just avoid recipes that use this flour. Or search for an alternative.
Can you easily half this recipe? What do you do if you don’t have a stand mixer and only have a hand mixer? Thanks!
Hi KJ, yes you can half it! We would recommend using an 8×8 or 9×9 dish. The stand mixer just makes the job easier. You can try a hand mixer, but sometimes they can’t handle thick dough. There’s also the option to mix it by hand. We hope you enjoy the recipe!
These were absolutely amazing! My whole family loved them. Thank you for the recipe! I can’t wait to try your other recipes!
It makes us so happy to hear the recipe was such a hit with your family! Thank you for the kind review, Erica!