Easy, Gluten-Free Cinnamon Rolls

A close-up photo of frosted gluten-free cinnamon rolls

Meaningful Eats

Easy, Gluten-Free Cinnamon Rolls

12 cinnamon rolls

These gluten-free cinnamon rolls are big, fluffy, and SOFT! Plus 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.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 45

Rising Time 45

Total Time 2

Author Erin Collins

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 9x13 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!

Video

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.

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