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!
Have you ever frozen these after baking?
Hi Denise, we haven’t tried freezing the baked cinnamon rolls, but you could try wrapping them in plastic wrap and then placing them in an airtight container in the freezer. We’d love to hear how it goes!
My daughter has been gluten free since 3rd grade. She has missed cinnamon rolls so much. Despite trying multiple recipes, we never hit that right consistency. Thank you for this recipe. Every step of the recipe, I could see her excitement growing. Tonight she was one happy 16 year old with her cinnamon rolls.
Aww, we’re so happy to hear how much your daughter loved this recipe, Denise! Thank you so much for sharing such kind feedback with us. Happy baking!
Con I use a hand mixer.?
Definitely, Nadine! We hope you enjoy the recipe!
Hi there! I hope to make these cinnamon buns soon and was wondering if I could use King Arthur’s Measure for Measure (1:1) Gluten Free Flour for this recipe instead of the bread kind. I’m located in an area that I can’t get the bread flour so I was hoping using their 1:1 might work as a substitute! (I have it on hand). Is there anything extra I should do to the 1:1 mix to make it come out similarly? Would this work in general? Thank you for your time! These look delicious and I can’t wait to make them!
Hi Giselle, thank you for your question! Unfortunately, this recipe will not work with measure-for-measure 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!
Just made these for the first time and WOW so good!! Can’t tell they’re gluten free at all. I haven’t had a cinnamon roll in years and this was perfect. I guess I didn’t flour my surface enough when rolling out the dough so part of it stuck to my counter and ended up with like half the rolls as piles instead but that doesn’t affect the taste lol
Hi Anna, we’re so glad you enjoyed the recipe and loved the flavor! Thank you for sharing with us!
Words cannot do these justice!! Wow- they are the best cinnamon rolls I have ever had, let alone made! I am new to GF (diagnosed with celiacs in June ‘24) and this is the absolute first recipe I can say without a doubt is better than any other I have tried. I would prefer these over ANY cinnamon roll GF or not! I’ve struggled with baking GF especially when it comes to texture. These are so perfect- not dry, not gritty, no after taste- just perfect. I cannot thank you enough for sharing! I cannot wait to look at your other recipes! This has truly been a game changer for me and has given me hope for some of my other favorite foods I haven’t been able to compare!!
Wow! Thank you for such positive feedback, Kasey! We’re so happy to hear how much you loved the cinnamon rolls!
I just made these tonight for my husband who is recently diagnosed gluten intolerant. Cinnamon rolls are his favorite food ever so hearing him tell me these were the best he’s ever had This recipe is a winner!
Wow, that’s such a compliment! Thank you so much for sharing your kind feedback with us, Kallie! We’re so happy to hear you and your husband loved the cinnamon rolls!
This recipe is beyond PHENOMENAL! I used Better Batter Blend and it came out perfectly. My husband is Swedish and my family loves traditional saffron buns but one daughter is gluten intolerant. This recipe works for that as well (omitted filling and added saffron to the dough). Can’t thank you enough for sharing your recipe!
Thank you for such kind feedback, Melanie! That’s great to know that the better batter blend worked well with this recipe! Saffron buns sound delicious too. Happy baking!
I have your new cookbook and it is now my go-to for all things gluten free. I recommend it to all of my GF friends. I don’t know how you do it but all of your recipes are amazing and I’m so thankful I came across your profile on instagram! These cinnamon rolls are probably the best thing I’ve made so far. I can’t believe how soft and delicious they are. Worth buying the bread flour! Way cheaper and better than ordering from any gluten free bakeries in my area.
Well the first time I made these they were easy to make and enjoyed by all. The dough, while not like glutinous dough, was easy to handle. The rolls easy to roll out and roll up. This batch I’ve just made was so different. Same recipe. Same exact ingredients. Same steps. But, it recently snowed so I’m wondering if the humidity has impacted the recipe because it was a sticky mess! Haven’t baked them yet and anticipate they will taste delicious. But, warning to others…if it’s humid while you are making, you made need extra flour for the dough, definitively extra flour for the roll out/up, or maybe extra refrigeration time.
That’s such a great point about how the environment impacts baking, Patti! Thank you for sharing! We’re so glad your first attempt was a hit and we hope your second batch still tastes delicious!
These were a huge hit on Christmas morning, and they were so much easier to make than I thought they would be. My daughter had never had a fluffy cinnamon roll! Now, can you quickly come up with a recipe for King Cake?!
Hi Mollie, we’re so glad this recipe was such a hit! Thank you for your kind feedback! A king cake sounds fun – we’ll have to keep that in mind. Happy baking!
You deserve to be proud of this recipe. I don’t need GF food, but made them for others. They were excellent. Had to be rationed. Most people would not realize they were gluten-free.
Aww, thank you for such kind feedback, Edith! We’re so happy to hear how much everyone loved the recipe!
Can you make the dough the night before and leave in fridge before rolling in morning?
Hi Shawn, to make the dough a day ahead we recommend making the cinnamon rolls through the “Make the Filling/Shape the Rolls” section. Then cover the rolls tightly and refrigerate for 8–12 hours. The next morning, remove them from the refrigerator and allow them to rise on the counter for 30-45 minutes before baking. Bake at 350F for 30-35 minutes. We hope you enjoy the recipe!
Omgosh the only problem with this recipe is I waited so long to make it! It is the best gluten free anything I have ever baked! I followed the recipe as stated and it all turned out just like the pictures. Thank you for an absolutely amazing recipe!
Made these today for New Years Day. These truly were INCREDIBLE. Much easier to make than we anticipated, and you couldn’t tell at all they’re gluten free. A new family staple!
Thank you!
Aww, we’re so glad the recipe was such a hit with the whole family! Thank you for sharing your positive experience with us, Claire!
This is such a great recipe 1000000/5 stars i never found a amazing Cinnamon roll recipe till now recomend with chilly and the are so good and the cream cheese frosting is so good but i did add a little milk to the frosting to make it more glazy and it turned out great thanks for such a amazing recipe
Yay! We’re so glad you loved the recipe so much, EmmaLeigh! Thank you for your kind feedback!