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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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!
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Thanks so much Julie! Can’t wait to hear what you think of some other recipes 🙂
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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!
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Thank you Lauren! Just made my day 🙂
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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!
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Perfect! Glad that blend worked out well!
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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!!
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Can you use the dough setting on a bread machine for this recipe instead of a mixer?
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To be honest, I don’t have much experience with using a bread machine, but if you try it out let me know!
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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.
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Love that idea! So glad you loved these, Courtney!
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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?
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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!
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Perfect! I’ll have to try them out that way!
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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?
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Is active yeast the same as instant yeast? The link on the ingredients says active yeast. Also how much is 1 packet of yeast?
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You want active instant yeast! I will double check the link. Just one 1/4 ounce packet or 2 1/4 teaspoons.
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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!
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Thank you Jessica! Makes me so happy to hear 🙂
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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.
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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?
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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!!!!’
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Thank you, Kayla!
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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 💕
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Thank you Debbie!
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Do you think it will work with almond milk?
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Yes!
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These look great!! How would I prep them the day before I want to bake them off?
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I’d let them rise, then add to the fridge overnight and bake the next day!
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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?
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Yes, I recommend that!
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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!
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I just usually use a gluten free all purpose flour!
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This recipe!!! Just WOW! My husband didn’t believe they were GF!! Texture and taste is excellent!! Thanks so much for perfecting and sharing!!
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Thank you, Kerry! So glad you enjoyed these!
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Great Recipe, Husband loved it. I did use the Brown Sugar for the filling.
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