
Gluten-Free Cinnamon Rolls
Okay, let's dive into something sweet, comforting, and incredibly satisfying: Gluten-Free Cinnamon Rolls! This isn't just any recipe; this is the recipe I use when I need a little extra warmth and a hug in baked form.
I remember the first time I tried to make gluten-free cinnamon rolls. It was a disaster, to put it mildly – dry, dense, and completely lacking that soft, gooey center we all crave. But, I'm stubborn and dedicated when it comes to food, and after much experimenting (and far too many baking fails), I've finally landed on the perfect formula. Now, they're a weekend staple in our house, and I'm thrilled to share my secrets with you. Get ready to transform your kitchen into a cinnamon-scented haven!
Alright, let's talk ingredients!
For the Dough:
- 1 cup warm milk (dairy or non-dairy, your choice) - Make sure it's warm, not hot! This helps activate the yeast.
- 2 ¼ teaspoons active dry yeast - Fresh yeast is key; check the expiration date!
- 1 tablespoon granulated sugar - Just a little something to get the yeast going.
- 1 teaspoon salt
- 2 large eggs, lightly beaten - Room temperature is best for even mixing.
- ½ cup unsalted butter, melted and cooled - Don't add it while it's hot, lest you scramble the eggs.
- 4 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum or add 1.5 teaspoons if your blend doesn't) - Using a blend designed for baking makes a huge difference. Don't use solely almond flour or coconut flour.
- 1/4 cup tapioca starch or cornstarch - For added chewiness, it's makes such a difference.
For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 generous tablespoons ground cinnamon (plus a little extra for sprinkling)
- 2 teaspoons vanilla extract (optional for a delightful boost of flavor)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (dairy or non-dairy), to thin as needed - Start small and add more if you want a looser consistency.
Let's Get Baking - Here are the Instructions!
- Proof the Yeast: In a large mixing bowl, whisk together the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it gets foamy—this means the yeast is alive and ready to work its magic. If it doesn't foam, your yeast may be old. Start with a fresh packet.
- Combine the Wet Ingredients: Add the salt, lightly beaten eggs, and the melted and cooled butter to the yeast mixture. Whisk everything until well-combined.
- Add the Dry Ingredients: Gradually add the gluten-free flour (with xanthan gum or 1.5 teaspoons if it's not included) and tapioca starch or cornstarch to the wet ingredients. Mix with a wooden spoon until a shaggy dough forms. Then, switch to using a stand mixer with a dough hook attachment (or your hands and a little elbow grease!) and knead for about 5 - 7 minutes until a smooth, slightly sticky dough ball develops. Tip: If the dough is too sticky, add a tablespoon of gluten-free flour at a time until it's manageable but still slightly tacky.
- First Rise: Lightly grease a large bowl with oil, place the dough, and turn it to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size. This is crucial for that light and fluffy texture; don't rush it!
- Prepare the Filling: While the dough is rising, prepare the filling. In a separate bowl, mix the softened butter, brown sugar, and cinnamon (and vanilla if using) until it forms a smooth, spreadable paste.
- Assemble the Rolls: Once the dough has doubled, gently punch it down to release air, and transfer it to a lightly floured surface. Roll it out with a rolling pin into a large rectangle, about 1/4 inch thick. Spread the cinnamon-sugar filling evenly over the dough, leaving a little space on one long edge.
- Roll it Up: Starting from one of the long edges, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 10 to 12 equal rolls. The floss trick is a game changer for nice, clean cuts!
- Second Rise & Bake: Arrange the cinnamon rolls in a lightly greased 9x13 inch baking pan. Cover loosely and let them rise again in a warm place for about 30 minutes. Preheat the oven to 375°F (190°C). Bake for 20-25 minutes, or until they're golden brown on top.
- Prepare the Frosting: While the rolls bake, prepare the frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Mix until well combined. Add milk, a tablespoon at a time, until you get desired consistency.
- Frost and Serve: Let the cinnamon rolls cool slightly before frosting them generously. Serve warm, and watch how fast they disappear!

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Recipe Card
Gluten-Free Cinnamon Rolls
Prep Time: 45 minutes
Rise Time: 2 hours
Bake Time: 20-25 minutes
Serves: 10-12
Ingredients:
- 1 cup warm milk
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- ½ cup unsalted butter, melted and cooled
- 4 cups gluten-free all-purpose flour blend (with xanthan gum or add 1.5 tsp if not included)
- 1/4 cup tapioca starch or cornstarch
For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 2 teaspoons vanilla extract (optional)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (dairy or non-dairy)
Instructions:
- Mix warm milk, sugar, and yeast. Let sit 5-10 mins until foamy.
- Add salt, eggs, and melted butter to the yeast mixture.
- Gradually add flour and tapioca/cornstarch. Knead until smooth and slightly sticky.
- Let the dough rise in a greased bowl for 1- 1.5 hours or til doubled
- Mix filling ingredients in a separate bowl.
- Punch down dough and roll into a rectangle. Spread filling evenly.
- Roll tightly; cut into 10-12 rolls.
- Arrange in a baking dish, let rise for 30 minutes, preheat oven to 375°F, bake for 20-25 mins.
- Make frosting by beating all ingredients together and adding milk for desired consistency.
- Frost warm rolls and serve!
Tips and Tricks for Gluten-Free Cinnamon Roll Success:
- Flour Matters: Not all gluten-free flours are created equal. For this recipe, a blend that has xanthan gum in it is key. If yours doesn't, you must add xanthan gum.
- Warmth is Your Friend: A warm environment will help both the yeast rise properly and ensure your final product is light and fluffy.
- Room Temperature Ingredients: Using room temp eggs and softened butter helps everything incorporate more smoothly.
- Don't Overbake: Overbaking will dry out your rolls. Keep checking them around the 18 minute mark; you're looking for a golden brown top.
- Spice it Up: Add a pinch of nutmeg or cardamom to your cinnamon sugar filling for an extra layer of flavor.
- Nutty Option: Add a sprinkle of chopped walnuts or pecans to the filling for added texture and flavor.
- Dairy-Free: If you need to make them dairy-free swap dairy milk and butter for a plant based alternative.
- Make Ahead: You can assemble the rolls a day before bake, cover and store them in the fridge overnight. Allow the pan to come to room temperature before following step 8 or simply add a few more minutes to baking time.
Product Recommendations
- For the best results, a stand mixer can be incredibly helpful in kneading the gluten-free dough. I personally love my KitchenAid stand mixer
- To ensure even cooking, a good quality 9x13 inch baking pan is essential such as this USA Pan Bakeware
- If you enjoy baking you should have a kitchen scale to make sure to use the precise amount of ingredients such as this OXO kitchen scale
Happy baking (and eating)! I can't wait to hear how these turn out for you. Don't hesitate to leave a comment with any questions – I'm always here to help!

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