Gluten free cinnamon rolls that are soft, fluffy with gooey centers. They have a rich buttery flavor and deliciously sweet cream cheese glaze to top them off. These are truly the best homemade cinnamon buns made entirely from scratch!
I have had these gluten free cinnamon rolls on my list for a *very* long time. I’ve tested them, failed, tested again and again and kept on failing.
The flavor was always great (except for the time I used expired yeast- oops!), but I just couldn’t get the texture right.
I tried using gluten free all purpose flour blends, but they never turned out the way I wanted. Instead, I decided to try the Bob’s Red Mill gluten free bread flour which turned out amazing and gave that classic gooey cinnamon roll texture, all without any gluten.
After a lot of trial and error, I finally nailed the perfect soft, fluffy, tender and sweet cinnamon bun. I love making these Christmas morning or just for a fun treat! Don’t be turned off by the total time it takes to make these, most of that is just the dough rising!
Since Cinnabon doesn’t do gluten free, and you can’t find gluten free versions of the Pillsbury ones in the grocery store, we have to take matters into our own hands and make them ourselves! If you love this recipe, try my cinnamon roll blondies, banana bread cinnamon rolls or gluten free soft pretzels next!
How to make gluten free cinnamon rolls
Combine dry ingredients. To the bowl of a stand mixer, add the flour, yeast, sugar, salt and baking powder. Mix on low until combined with the dough hook.
Warm milk. 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.
Add wet ingredients. With the mixer running on low, pour in the milk, then the melted/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.
Knead. Turn the mixer to medium/low speed and let knead the dough for about 5 minutes. Let the dough sit for a few minutes.
Prep filling. Meanwhile, whisk together the cinnamon and sugar in a bowl.
Add the 6 tablespoons of butter to a bowl and melt for about 15-20 seconds, then stir so it just looks softened and not fully melted.
Transfer the dough to a floured surface (I usually use parchment paper and flour it to really ensure no sticking).
Roll. Roll into a 12×15 rectangle using a floured rolling pin. Carefully brush the butter on top, then sprinkle with the cinnamon sugar.
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.
Slice. 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). Roll each strip into the roll and place in a greased 9×13 baking pan.
Let rise. 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.
Bake. 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.
Frost and serve. 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!
Substitutions
Flour. This recipe calls for the Bob’s Red Mill Gluten Free Bread Flour. This is a very specific flour blend and unfortunately, I do not recommend any flour substitutions here. A gluten free all purpose flour blend will not work.
Egg. You need two full eggs for this recipe. Unfortunately, there is not a good substitute for the egg because it is key for that fluffy gooey texture. Instead, try my vegan cinnamon rolls!
Dairy. You can make these dairy free by using dairy free milk (I used almond) and vegan butter like Earth Balance. I usually use regular butter and almond milk because that’s what I have on hand.
Sugar. You can use coconut sugar in the cinnamon sugar filling for a more refined sugar free option, but in the actual cinnamon rolls, I suggest sticking with regular white sugar for best results.
Can I prep these the night before?
Yes! 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 22-28 minutes and enjoy!
Do I need a stand mixer?
I highly recommend using a stand mixer with the dough hook for this recipe. If you don’t have one, you can mix all ingredients by hand, (you don’t want to use a handheld electric mixer) and then knead by hand.
How long do they keep?
To be honest, these gluten free cinnamon rolls are definitely best served fresh.
If you want to store them, your best bet is to freeze them after they bake, then let thaw and reheat in the oven until warm through the center. Glaze/frost them once they are re-heated for best results.
If you don’t want to freeze them, just store at room temp, keeping them tightly covered and reheat in the microwave for about 15-20 seconds.
Can I make these with no yeast?
No. The yeast is essential for that fluffy texture! Please use instant yeast for best results. The Bob’s Red Mill bread flour comes with a package of active dry yeast, but you want instant yeast instead.
Regular gluten free flour can be used with yeast, but for this recipe, the bread flour is the best approach!
You’ll also love..
- Cinnamon Roll Baked Oatmeal
- Gluten Free Coffee Cake
- Cinnamon Swirl Banana Bread
- Cinnamon Roll Blondies
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
Gluten Free Cinnamon Rolls
by: claire cary
Ingredients
Rolls
- 1 16 ounce bag Bob's Red Mill Gluten Free Bread Flour NOT all purpose flour!
- ½ cup white sugar
- 1 packet instant yeast
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup milk
- 2 eggs room temperature
- ⅓ cup butter melted then cooled slightly
- 2 teapsoons vanilla
Filling
- 6 tablespoons softened butter dairy free or regular
- ¾ cup white sugar
- 2 tablespoons cinnamon
Frosting
- ¼ cup melted butter
- 4 ounces cream cheese
- 1 ½ cups powdered sugar
- 1 teaspoons vanilla
Instructions
- Please read through the recipe and notes section before starting for best results!
- 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 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.
- With the mixer running on low, pour in the milk, then the melted/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, whisk together the cinnamon and sugar in a bowl and set aside.
- Add the 6 tablespoons of butter to a bowl and melt for about 15-20 seconds, then stir so it just looks softened and not fully melted. Set aside.
- Transfer the dough to a floured surface (I usually use parchment paper and flour it to really ensure no sticking).
- Roll into a 12×15 rectangle using a floured rolling pin.
- Carefully brush the butter on top, then sprinkle with the cinnamon sugar.
- 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 large 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!
Kristen says
I LOVE THIS RECIPE. Is there any way to pre make dough the night before? Or even put the cut and rolled rolls in the fridge over night after they prove and then bake it in the morning? Thanks!
Claire Cary says
Yes, instructions for prepping ahead are in the recipe post!
Suzanne says
Good morning, I’m wondering if you have tried this with Non-Dairy milk, ur so, what kind? Soy, almond or Oat.
Our house is a bit challenged as I have gluten sensitivity and my husband has the dairy sensitivity…Thank you! Suzanne
Claire Cary says
Any non-dairy milk is fine! I’d probably stick with soy or almond.
Michelle says
I made these for my friend’s birthday and OH MY GOODNESS! They were perfection! I will definitely make these again! Thank you!
Claire Cary says
Thank you, Michelle!
Susan says
I have made these once and am about to make again because they are one of the best cinnamon rolls I have ever had. That’s right, not best gluten free, one of best period. You have changed my life Claire, being a lifelong cinnamon roll loving girl, it was one of the things I missed most when diagnosed with wheat allergy. Mille Grazie!!!!!
Claire Cary says
Just made my day, thank you Susan!
Ben says
We love this recipe and it’s been amazing each time I’ve made them.
My only question is that is there a way to ensure that the instant yeast fully activated during the proofing? My wife has mentioned that it tends to make her stomach hurt after eating and that some research indicates that if the instant yeast doesn’t activate 100% during proof/baking, it can continue to release CO2 in your stomach.
Is it possible to adapt the recipe for active dry yeast and let it bloom before adding to the dough?
Claire Cary says
That should be ok. I would mix the active dry yeast with the warm milk and 1 tablespoon of the sugar and let that bloom before adding to the rest of the ingredients.
Whitney says
These were THE BEST!!!!! Loved by all, not just those in the family who are gluten free. I’ve made them twice now, following the recipe perfectly, and they are exceptional!! THANK YOU!!! I wish I could add my photos to show how great they turned out!!
Claire Cary says
Thank you, Whitney! That makes so happy to hear. You are always welcome to tag us in your photos on instagram!
Whitney says
I would post, except I do not have an Instagram account. 😊 Maybe I can have a friend post and tag you. Thanks again!!!
ANNE says
Does it work to use skim milk?
Claire Cary says
Yes, that should work!
Lisa says
I tried another recipe using this bread flour and it came out great! I am excited to try this one. My question is for the butter did you use salted or unsalted butter for this recipe?
Claire Cary says
Unsalted!
Julie Normandin says
Amazing!
I was diagnosed with celiac disease around 5 years ago and have been MISSING cinnamon rolls so much. Came across your recipe and while I’ve always been intimidated about making cinnamon rolls, decided to give it a go, and SO happy I did! Ordered the correct flour as per your suggestion, and it was surprising easy, and they came out so incredibly yummy! This will be our go to Christmas treat! Now following you and excited to try more of your recipes! Thank you!
Claire Cary says
Thanks so much Julie! Can’t wait to hear what you think of some other recipes 🙂
Lauren says
These are truly the best cinnamon rolls I’ve ever had, gluten or gluten free. I’m so impressed with both the taste and texture. These will be a staple in our household. Thank you!
Claire Cary says
Thank you Lauren! Just made my day 🙂
KittyKay says
Amazing!
These worked out perfectly, tasted amazing and I cannot wait to make them again.
I couldn’t find reds bread flour mix, BUT! I used their “baking” blend and it worked great!
Claire Cary says
Perfect! Glad that blend worked out well!
KittyKay says
Update!
I found the flour blend you recommended and OMG it’s even better than the first time!
I also went off book a bit and drizzled more melted butter, cinnamon and sugar onto the rolls before they went into the oven.
Thank you so much for sharing this recipe!!
Courtney says
Can you use the dough setting on a bread machine for this recipe instead of a mixer?
Claire Cary says
To be honest, I don’t have much experience with using a bread machine, but if you try it out let me know!
Courtney says
I added in 3 tbsp of vanilla pudding powder, to aid in the texture of the cinnamon rolls and used the dough setting on my bread machine. Worked out great for the dough. I also drizzled 1/2 C heavy whipping cream over the rolls before baking. My daughter loved them! Only gf recipe I will use from now on.
Claire Cary says
Love that idea! So glad you loved these, Courtney!
Danielle says
Hello, I would like to use my bread maker for this recipe. Did you put everything for the dough in at once into the bread maker and then start? Liquids first and then dry ingredients?
Ashley says
I followed the instructions but did make one change, I added 3 tablespoons of whole psyllium husk to one cup of water and put it on before the wet ingredients. They were huge and delicious!
Claire Cary says
Perfect! I’ll have to try them out that way!
Courtney says
Can you clarify on,put it on before wet ingredients. Did you mean you added it to the mixer before the milk and remaining ingredients?
Angie says
Is active yeast the same as instant yeast? The link on the ingredients says active yeast. Also how much is 1 packet of yeast?
Claire Cary says
You want active instant yeast! I will double check the link. Just one 1/4 ounce packet or 2 1/4 teaspoons.
Jessica says
I really wanted to try the viral tik tok cinnamon rolls for Christmas breakfast this year. But my daughter is gluten free and can’t have canned Pilsbury rolls. So I made this recipe for her, then the tik tok recipe for the rest if the family. I should have only made this one! They were SO MUCH better than the viral hack everyone raves about, and I’m pretty sure this will be my go-to recipe for Christmas morning from now on! I made everything the day before, and after they were rolled and risen for an hour, I stuck them in the fridge overnight. I brought them close to room temp before sticking them int he oven and they turned out ooy-gooy delicious! Thank you for sharing this recipe!
Claire Cary says
Thank you Jessica! Makes me so happy to hear 🙂
Holly says
Bummer, I followed this recipe carefully and added 1 1/4 cup milk instead of A 1/4 of milk. What might be “common sense” to an experienced baker is just deep disappointment for someone carefully trying to follow instructions. Wish Eat with Clarity was also Write with Clarity.
Claire Cary says
Hi Holly, the recipe does indeed call for 1 1/4 cup of milk (1 cup + 1/4 cup). Not entirely sure what the problem is here?
Kayla says
Unbelievably good. Will never use another recipe for this. All the non gluten free people LOVED IT and said they couldn’t tell they were GF!!!!’
Claire Cary says
Thank you, Kayla!
Debbie Worrell says
I loved it. My yeast was on point. Thanks so much for this recipe 💕💕Even my husband was impressed with the look of it. Now for the taste test. Let’s see what happens. I am so happy 💕
Claire Cary says
Thank you Debbie!
Kiely says
Do you think it will work with almond milk?
Claire Cary says
Yes!
Katelynn says
These look great!! How would I prep them the day before I want to bake them off?
Claire Cary says
I’d let them rise, then add to the fridge overnight and bake the next day!
Brittany says
Hi, if I let them rise, then refrigerate to bake for the next day – do you need to let the cinnamon buns come to room temperature before cooking?
Claire Cary says
Yes, I recommend that!
Erica says
Hi there, excited to try these out. Question – if you use the entire bag of flour in the dough itself, what flour do you use to flour your surface? Thanks!
Claire Cary says
I just usually use a gluten free all purpose flour!
Kerry says
This recipe!!! Just WOW! My husband didn’t believe they were GF!! Texture and taste is excellent!! Thanks so much for perfecting and sharing!!
Claire Cary says
Thank you, Kerry! So glad you enjoyed these!
Brenda N says
Great Recipe, Husband loved it. I did use the Brown Sugar for the filling.
Kayla says
Can these be froze before they rise?
Claire Cary says
I would rise and then freeze.
Jules says
I also had a goopy mess after following the recipe to a T. I added about a 1/2 cup of cassava flour and that saved it. They were delicious!
Claire Cary says
Sorry to hear that but glad you still enjoyed them!
kerri says
I am trying to find the Bob’s Red Mill Bread flour, but all I am finding is the “homemade wonderful bread mix.” Is this what you are referring to?
Claire Cary says
Yes! I link the one I use in the recipe card.
Natalie says
Is it the Bob’s Red Mill gluten free bread mix? Thanks!
Claire Cary says
Yes! But use instant yeast and not the yeast it comes with.
Anu says
Will definitely try this for thanksgiving. Can I substitute nondairy milk?
Claire Cary says
Yes!
Kelly says
If I want to half the recipe do I half the yeast or no?
Claire Cary says
Yes, half everything!
KELLY says
Thank you!!!!! They are Devine!
Diana says
Do you use the yeast packet that comes in the bread mix bag?
Claire Cary says
No, you want to use instant yeast!
Kelly says
Amazing! I tweaked it a bit to make it my own and I was getting very nervous when the dough was more like batter, but I gave it some time to rest and they rolled up well and turned out beautifully! The taste was wonderful!
Claire Cary says
Amazing, thank you Kelly!
Carol says
These are excellent! Thank you for the work you put into this recipe. . I like mine a little sweeter so next time I will try brown sugar in the filling and an extra tablespoon of cinnamon for my husband. . Texture is just so perfect.
Claire Cary says
Amazing, thanks Carol!
Mindy says
Finally a gluten free gluten free cinnamon roll that crave. I have tried so many recipes and they were all heavy. This is light and delicious. The frosting is perfect too! Sometimes I buy a tub of Cinnabon frosting and use that instead, but there is really no need to.
Claire Cary says
Amazing, thank you, Mindy!
Patricia says
Geez-Louise! You made us swoon at the delishesness! I’m teaching my grandson, Riis how to bake. Today it was sweet rolls. Gluten free and regular ones. I’m so happy with these rolls. Please, people, do not be afraid of soft sticky dough. These rolls are the best. I would add my picture of us and our sweet rolls but alas I don’t see an upload link! Anyway, thank you for a mighty fine recipe!
Claire Cary says
Makes me so happy to hear, thank you, Patricia!
Bekah says
These are phenomenal! The bread flour is genius–it gives them such a lofty rise and nails the texture. Even the dough felt much like regular cinnamon roll dough. I would have a tough time telling them apart from regular ones if I didn’t know. I’m not GF, though I’ve tried lots of things when with my friend who is. I’m way pickier about things I’ve made myself than bakery items. This first batch was a test-run for that friend, and I am so thrilled that I’ll be able to take a fresh batch of her favorite dessert next time I visit. Thank you for perfecting this!
Claire Cary says
Thank you, Bekah! So, so glad you enjoyed these, they were definitely a labor of love to perfect, but so worth it for reviews like this 🙂
Tiffany says
Lesson of this recipe was to read the comments instead of the rating. Why people leave ratings who never made the recipe I dont know but it drives me crazy. I am a very experienced baker and this dough was a goopy mess. I ended up adding another 2 cups of flour plus the flour I used on the surface and it STILL wouldn’t firm up. It was very difficult to work with and I have serious doubts that it will resemble cinnamon buns when they are baked. I am reserving my rating until they are baked in case some kind of baking miracle occurs.
Claire Cary says
Sorry you had issues with the dough! Did you make any substitutions to the recipe? Definitely shouldn’t be goopy.
Lori says
I would definitely try the recipe again rereading the instructions and notes a few times first. I just made them and they are beautiful. Soft, pillows and huge. I did the recipe step by step. Its worth it! Best recipe I’ve ever tried.
Kelly says
Same. It should have worked so I’m wondering if my mixer isn’t mixing “at speed.” It’s old.
Nathalie says
Hello, i have a doubt.
The recipe says 1 16 ounce Bobs red mill gluten free flour. Just one bag has 16 ounce.
You mean 1 CUP 16 ounce?
Claire Cary says
No, you need the whole bag! 1 cup is 8 ounces. Just use the whole bag for this recipe, no need to measure anything!
Kelly says
How many rolls does this make?
Claire Cary says
12!
Kelly says
Would this dough freeze well if I only want to bake half?
Claire Cary says
I haven’t tried that, but I would suggest following the recipe as written and freezing the unbaked cinnamon rolls when they’re rolled and sliced.
Cathy says
So excited to try your recipe!
Can’t seem to find the Bob’s gf bread flour only bread mix….
Is that what you used?
Thanks!
Cathy
Claire Cary says
Yes, I used the bread flour! It is linked in the recipe card to purchase on amazon!
Dani says
Cinnamon rolls and orange rolls have always been my holiday morning tradition, since I was a kid, but Pillsbury doesn’t make a tube of GF cinnamon rolls, so now that I’m celiac, I had to attempt my own. I’m not an experienced baker, so I was nervous, but these turned out AMAZING!!! Even the non-GF family members raved about them. These are absolutely a new staple tradition for Christmas morning! Thank you, thank you!!!
Claire Cary says
Thank you so much Dani! I know the struggle of Celiac, so that makes me so happy you and your family enjoyed them 🙂