Gluten Free Cinnamon Rolls Recipe
Soft, gooey, and impossibly tender, these gluten free cinnamon rolls are the answer to every brunch lover’s dream—even if you’re avoiding gluten. They bake up warm, fluffy, and bursting with cinnamon.
With a luscious swirl of brown sugar and spice wrapped in soft dough, they fill your kitchen with nostalgic aromas. You’d never guess they’re gluten free—but your taste buds will thank you either way.
Star Players in These Gluten Free Cinnamon Rolls
- All-purpose gluten free flour blend – The backbone of the dough, creating a soft, workable base that mimics traditional wheat flour.
- Xanthan gum – Essential for structure and elasticity in gluten free baking when not included in the flour blend.
- Instant yeast – Gives the rolls their signature rise and airy texture without the need for a long proof.
- Brown sugar – Adds deep caramel notes and keeps the filling irresistibly gooey.
- Unsalted butter – Enriches both the dough and the filling, bringing softness and that classic bakery-style flavor.
- Warm milk – Hydrates the flour and helps activate the yeast for a fluffy rise.
- Ground cinnamon – The soul of the filling; spicy, fragrant, and warm, it’s what makes a cinnamon roll a cinnamon roll.
How to Make These Dreamy Rolls
Start by preparing the soft, yeasted dough using a stand mixer for perfect texture. Once mixed, chill the dough to make it easier to roll.
Divide the dough in half and roll out each section into a rectangle. Spread with butter, sprinkle with brown sugar and cinnamon, and roll tightly into logs.
Slice into thick, dreamy swirls and nestle them into a greased pan. After rising until puffed, bake until golden and fragrant.
Once warm from the oven, glaze them with icing or slather in frosting for the ultimate treat.
Tips for Roll Perfection (and a Few Twists)
These rolls are incredibly forgiving, but a few smart tips ensure they’re unforgettable. Let the dough chill before rolling—it helps with gluten free stickiness. Pressing each roll slightly before baking encourages a beautiful, even rise.
Want to make them dairy free? Substitute with a plant-based butter and use almond or oat milk. For a citrus twist, add orange zest to the filling or glaze. Craving crunch? Sprinkle chopped pecans over the cinnamon sugar layer before rolling up.
Keeping the Goodness Going: Storage Tips
Store leftover cinnamon rolls in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days—just warm them briefly in the microwave or oven to restore that just-baked texture.
To freeze, wrap each roll individually in plastic, then foil. Thaw overnight in the fridge and reheat gently before serving. Frost or glaze only after reheating for best results.
Gluten Free Cinnamon Rolls Recipe
Ingredients
For the rolls
- 2 teaspoons instant yeast
- 1 ¼ cups 10 ounces warm milk, approximately 95°F (plus extra if needed)
- ¼ cup 36 g tapioca starch
- 2 tablespoons 26 g packed light brown sugar
- 4 tablespoons 56 g unsalted butter, room temperature
- ¼ teaspoon baking soda
- 3 cups 420 g gluten free all-purpose flour blend (plus extra for dusting)
- 1 teaspoon kosher salt
- ¼ teaspoon cream of tartar
- 1 teaspoon apple cider vinegar
- ½ cup 43 g dry milk powder or buttermilk powder (ensure it’s powdered)
- 1 50 g, shelled egg, room temperature, beaten
- 2 teaspoons xanthan gum omit if blend already contains it
For the filling
- ¾ cup 164 g packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons 56 g unsalted butter, softened
For an optional glaze
- 1 cup 115 g confectioners’ sugar, sifted
- 1 tablespoon milk of choice add more ¼ teaspoon at a time as needed
For an optional frosting
- 6 tablespoons 84 g unsalted butter, softened
- 3 tablespoons heavy whipping cream room temperature (more as needed)
- 2 cups 230 g confectioners’ sugar, sifted
Instructions
- Grease a 9×13-inch baking dish and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, blend the flour, xanthan gum, tapioca starch, milk powder, instant yeast, cream of tartar, baking soda, and brown sugar. Add the salt and mix again briefly.
- Introduce the vinegar, butter, egg, and warm milk. Mix until incorporated, then increase to high speed and beat for 3 minutes until the dough appears smooth and begins pulling from the bowl sides.
- Transfer the dough to a sealed container and chill for 30 minutes to ease handling.
- On a lightly floured surface, gently knead the chilled dough to smooth it. Halve the dough and keep one portion covered. Roll the first half into a 9×12-inch rectangle, approximately ½ inch thick, dusting with flour as necessary.
- Spread half the softened butter across the surface, leaving a 1-inch margin. Sprinkle half the brown sugar evenly, pat to adhere, and dust with half the cinnamon.
- Roll tightly from a short end into a log, then slice into six portions using floss or a sharp knife. Arrange rolls in the prepared pan, spacing them an inch apart and gently pressing each roll down by a third.
- Repeat with the remaining dough and filling. Cover the pan with lightly greased plastic wrap and let rise in a warm spot until rolls expand by roughly 50%, about 45 minutes.
- Preheat oven to 350°F. Remove the plastic wrap and bake for 20 minutes, until the rolls are risen, golden, and fully baked. Allow to cool for 5 to 10 minutes before glazing or frosting.
- Optional glaze: Combine confectioners’ sugar with milk until smooth and pourable; drizzle over warm rolls.
- Optional frosting: Cream butter and sugar until smooth, adding cream gradually to reach a spreadable texture. Generously frost while rolls are still warm.
