Gluten Free Cinnamon Rolls
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 (same with my gluten free poptarts).
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.
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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! Try my single serve cinnamon roll next!
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. You can also freeze them for longer.
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. If they were frozen, let thaw on the counter. 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 Mix 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
- ~ ¼ cup GF all purpose flour for rolling the dough do not add into the dough itself- just for rolling it out!
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 generously with GF all purpose flour 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!
Notes
Comments
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Can these be froze before they rise?
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I would rise and then freeze.
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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!
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Sorry to hear that but glad you still enjoyed them!
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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?
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Yes! I link the one I use in the recipe card.
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Is it the Bob’s Red Mill gluten free bread mix? Thanks!
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Yes! But use instant yeast and not the yeast it comes with.
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Will definitely try this for thanksgiving. Can I substitute nondairy milk?
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Yes!
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If I want to half the recipe do I half the yeast or no?
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Yes, half everything!
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Thank you!!!!! They are Devine!
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Do you use the yeast packet that comes in the bread mix bag?
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No, you want to use instant yeast!
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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!
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Amazing, thank you Kelly!
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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.
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Amazing, thanks Carol!
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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.
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Amazing, thank you, Mindy!
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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!
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Makes me so happy to hear, thank you, Patricia!
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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!
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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 🙂
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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.
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Sorry you had issues with the dough! Did you make any substitutions to the recipe? Definitely shouldn’t be goopy.
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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.
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Same. It should have worked so I’m wondering if my mixer isn’t mixing “at speed.” It’s old.
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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?-
No, you need the whole bag! 1 cup is 8 ounces. Just use the whole bag for this recipe, no need to measure anything!
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How many rolls does this make?
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12!
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Would this dough freeze well if I only want to bake half?
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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.
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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-
Yes, I used the bread flour! It is linked in the recipe card to purchase on amazon!
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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!!!
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Thank you so much Dani! I know the struggle of Celiac, so that makes me so happy you and your family enjoyed them 🙂
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