Gluten Free Brown Butter Cinnamon Rolls

These gluten free brown butter cinnamon rolls that are absolutely next level. They have a rich and nutty flavor thanks to the brown butter and deliciously sweet cream cheese glaze to top them off. They’re fluffy, soft and a fan favorite even among the biggest gluten free skeptics!

I’m back with yet another gluten free cinnamon roll recipe! But who’s complaining?! They’re truly one of my favorite things to make and eat and as long as the new ideas keep coming, I will keep sharing. These brown butter cinnamon rolls are one of my favorites- they have a rich, nutty and buttery flavor with lots of cinnamon sugar and that classic fluffy texture we all know and love.

Yeasted recipes can be a little intimidating, but I promise once you get the hang of it they’re actually so easy to make. I opted to make 10 large rolls, but you can also make 12 regular sized ones if you prefer! Just depends on your baking dish and how many people you need to serve. If you love this recipe, try my carrot cake cinnamon rolls or brown butter brownies next!

Quick tips!

• Be sure you are using TWO packets of instant yeast! This translates into 4 1/2 teaspoons if your yeast comes from a jar.
• You can make this recipe without a stand mixer! To do so, whisk together the dry ingredients, make sure all the wet ingredients are at the right temperature, then add to the dry ingredients and mix with a wood spoon until combined. Use your hands to knead the dough for about 5 minutes, then proceed with the recipe as usual!

How to make brown butter cinnamon rolls

Cut both sticks (for the roll dough and the cinnamon sugar filling) of cold butter into cubes and add to a sauce pan. You ideally want to use a light colored pan here.

Turn the stove to medium heat and heat until the butter melts. Once the butter melts, it will start to foam a bit. Stir regularly (and don’t leave the stove as butter burns quickly!). It will take about 5-8 minutes to brown nicely, keep stirring throughout this process and keep an eye on it as it can burn quickly!

Once the bottom has browned (you will see visible brown bits) pour the butter into a heat safe bowl. It’s important to do this so the butter doesn’t burn. Divide in half (ideally weigh the butter and divide). Set aside half for the cinnamon sugar filling and the other half we’ll use in a second for the dough.

To the bowl of a stand mixer, add the flour, yeast, sugar, salt and baking powder. Be sure to use instant yeast and not the yeast packet from the bag of flour. Mix on low until combined with the dough hook.

Warm the milk in the microwave for about 1 minute or until warm like bath water. You don’t want it too hot or it will kill the yeast, but too cold and it won’t activate the yeast. 105-110 degrees Fahrenheit is ideal.

With the mixer running on low, pour in the milk, then the browned but slightly cooled butter, eggs and vanilla extract. Mix for about 30 seconds, then scrape down the sides and bottom of the bowl to ensure everything is well combined.

Turn the mixer to medium/low speed and let knead the dough for about 5 minutes. Let the dough sit for a few minutes. Meanwhile, combine the other half of the brown butter with the cinnamon and sugar.

Transfer the dough to a floured surface (I usually use parchment paper and flour it generously with GF all purpose flour to really ensure no sticking).

Roll into a 12×15 rectangle using a floured rolling pin. Brush the cinnamon sugar mixture on top. There are two methods we can use to slice the rolls, but for this recipe, my preferred is to use a pizza cutter to cut the dough into strips.

Working from the 15 inch end, cut out 12 strips about 1 1/4 inch wide (so each strip will be 1 1/4 inch x 12 inches). You can also make 10 larger rolls and cut each 1 1/2 inch wide.

Roll each strip into the roll and place in a greased 9×13 baking pan. They puff up a lot while they bake, so ensure you have enough space between each.

Cover with plastic wrap then top with a dish towel and let rise for 1 hour. I will usually just place on top of my oven. You want a slightly warm environment, so if your house is cold, preheat the oven first.

Toward the end of the hour, preheat the oven to 350 Fahrenheit. Once the rolls have risen (they won’t quite double in size but will puff up a bit), bake for 22-28 minutes, depending on your oven and preference.

Meanwhile, whisk together the melted butter and cream cheese for the glaze, then slowly add in the powdered sugar, 1/2 cup at a time until smooth. Whisk in the vanilla. When the rolls are done, let cool for about 5 minutes, then top with the glaze and enjoy! Try my banana bread cinnamon rolls next!

Key ingredients & swaps

Flour. For this recipe, we’re using Bob’s Red Mill Bread flour. I suggest buying it on amazon because it’s hard to find in stores, but it truly is what makes this recipe so amazing! I do not recommend swapping for any other flour here.

Yeasy. Yeast is going to give these gluten free cinnamon rolls that classic big fluffy texture. We need 2 four ounce packets or 4 1/2 teaspoons if your yeast comes in the tub. Make sure it is instant yeast!

Sugar. You need some white sugar for the rolls which will sweeten them up and activate the yeast, plus some brown sugar and cinnamon for the filling.

Eggs. Two eggs will help bind all ingredients together and really help give these banana bread cinnamon rolls a fluffy texture.

Milk. I used whole milk, which I recommend here. I do prefer a dairy milk here rather than a plant based milk because the higher protein content helps give the rolls a bit more of a rise.

Butter. Brown butter and cinnamon sugar is just an elite combination. Browning butter takes less than 10 minutes but really takes the flavor of these rolls to the next level.

Prep in advance!

To prep these brown butter cinnamon rolls ahead of time, follow all of the steps as usual. Once the cinnamon rolls have been rolled, sliced and risen for the hour, cover the pan tightly with plastic wrap or foil and place in the fridge overnight. When you’re ready to bake, preheat the oven to 350 and let the rolls sit on top of the oven while the oven preheats. Bake as usual for about 30 minutes, frost and enjoy!

How to store

These gluten free cinnamon rolls are definitely best served fresh! If you want to store them, your best bet is to freeze after they bake, then thaw and reheat in the oven until warm through the center. This will help preserve the original texture as much as possible! Frost them once they are re-heated for best results.

If you don’t want to freeze them, just store at room temperature, keeping them tightly covered and reheat in the microwave for about 15-20 seconds before enjoying.

Sweet treats to try next!

• Chocolate Chip Snickerdoodle Cookies
• Gluten Free Ice Cream Sandwich
• Chocolate Chip Raspberry Muffins

If you make this recipe, be sure to leave a comment and rating below and let us know how it turns out! As always, be sure to tag me on instagram so I can see your creation!