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 cut the recipe in half?
Hi Catrine, that should work. You may want to bake them in an 8×8 or 9×9 since you’ll have less rolls to fill the dish. We hope you enjoy the recipe!
Do you think this would work if I made these sticky bun style, where I put my caramel base in the bottom of the pan and baked that way?
Hi Jeannine, that sounds delicious! We haven’t tried it that way, but it sounds like it would be worth a try! If you decide to test it out, we’d love to hear how it goes! Happy baking!
These are so delicious! I followed the recipe and used the simple glaze on top and wouldn’t change a thing! I tried making GF cinnamon rolls a few years ago and the dough was always a sticky mess so I gave up. Surprisingly this dough was so easy to work with! I’m sure I’ll be baking them again very soon for extended family members who are GF.
Yay! We’re so glad you loved the recipe, KJ! Thank you for sharing such kind feedback with us!
Can I use the heavy cream trick with these that I see so many people doing??
Hi Monica, we haven’t tried it ourselves, but it’s worth a try! If you decide to test it out, we’d love to hear how it goes!
Can I use a food processor that has a dough option?
I am in Canada and cannot find King Arthur Gluten Free Bread Flour. I cannot find any other brand of gluten free bread flour. Only 1:1 GF flour. Do you know of any other GF bread flour brands or 1:1 GF flour that will work in its place? Thanks!
Hi Alexis, unfortunately other blends of gf flour won’t produce the same results since this recipe was designed specifically with the King Arthur bread flour. 1:1 gf blends don’t have the same properties as the gf bread flour so the rise and texture will be impacted. We’re sorry!
Hi Alexis, I’m in Canada as well and had to order off of Amazon/iHerb. I ordered a Caputo brand but haven’t tried the recipe yet. Hope this helps
If I make these the night before I assume I should let them rise before refrigerating them? I am looking forward to trying them!
Hi Leanne, you’ll go through all the steps in the “Make the Dough” and “Make the Filling/Shape the Rolls” sections. Then you’ll cover them tightly and refrigerate overnight. The next morning, you’ll need to remove them from the refrigerator so they can rise on the counter for 30-45 minutes before baking. We hope you enjoy the recipe!
My daughter has just gone GF, and I’m trying to recreate our annual Christmas breakfast – you make a “sauce” using melted ice cream, butter, sugar. Pour that mixture over frozen cinnamon rolls and leave them out overnight to rise. Then bake as usual in the morning. So, my question is, would this recipe work for that? Could I leave them out overnight to rise with the sauce on them?
Hi Mindy, thank you for your question! We don’t typically recommend freezing the cinnamon rolls before baking. Without them being frozen, they usually only need 45-60 minutes to double in size. If you decide to give it a try though, we’d love to hear how it goes!
My dough was still very sticky?
Hi Monica, we’re sorry you had this experience! Did you use the King Arthur Gluten-Free Bread Flour? This recipe requires that specific flour to work properly. Beyond that, allowing the dough to chill gives the flour time to soak up the liquid and the cold helps the structure as well. If it continues to be too wet, then you could try adding a little more flour gradually until you can work with the dough. We hope these ideas help!
I had the same issue. I used the exact flour, followed the directions to the letter, and the dough was too sticky to use. Any suggestions?
We’re sorry you had this experience, Stephani! Beyond the flour blend, allowing the dough to chill is a major factor to give the flour time to soak up the liquid, plus thecold helps the structure as well. If it continues to be too wet, then we’d recommend adding a little more flour gradually until you can work with the dough. We hope these ideas help!
I’ve tried a lot of gf cinnamon roll recipes and this is the best one by far! They were light and fluffy, not dense at all. The rolls tasted so delicious too! The dough was easy to work with and didn’t all fall apart when rolling like other recipes tend to. I did find it to be a bit sticky initially, but was easily fixed with some extra flour and hand kneading. Overall this recipe is great and I will be making it again!!
Yay! We’re so happy to hear you loved the recipe, Josie! Thank you for taking the time to share your experience with us!
Can these been frozen before cooking?
Hi Katrina, we don’t recommend freezing them before baking. 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. We hope you enjoy the recipe!
Hi Erin, I just asked you if I could use all purpose flour instead of gluten free flour and I realized that I have almond flour in my pantry.Could I use the almond flour as a substitute for gluten free flour instead.♀️❤️
Hi Elizabeth, almond flour doesn’t work well as a straight swap for gluten-free flour. Since this recipe specifically uses gf bread flour too, almond flour won’t work and the all-purpose flour would be the best option of the two. We hope you enjoy the recipe!
Hi Erin, could I make this recipe with all purpose flour instead of gluten free flour? I am not gluten free. ♀️❤️
Hi Elizabeth, we haven’t tried all purpose flour, but it typically works as a 1:1 swap. We’d love to hear how it goes!
These were the best gluten free cinnamon rolls by far! The cream cheese icing was great, but the rolls were outstanding! Thank you for this recipe ❤️
Thank you, Kathy! We’re so glad you loved them. We appreciate you taking the time to share your kind feedback with us!
I’ve made these the morning of and prepped the night before (10 hours before baking) and both produced incredible cinnamon rolls. Many said it was the best cinnamon roll they’ve had. Definitely a labor of love that you need 3ish hours for if doing in one sitting but the results are incredible.
Wow, what a compliment! Thank you for the kind feedback, Christina. We’re so glad everyone loved the recipe so much!
What did you do when you did the night before?