Best Gluten Free Cinnamon Rolls

These gluten-free cinnamon rolls are soft, tender, and reliably gooey — the kind you want warm from the oven with cream cheese icing. I tested this version several times to get the texture right: a sturdy roll that still feels light and pillowy. I’ll walk you through techniques I used, the equipment that helps, and how to avoid the common gluten-free pitfalls.

Why Make This Recipe

• Comforting, classic cinnamon-sugar flavor with a reliably soft crumb that pleases gluten-free and non–gluten-free eaters alike.
• Uses pantry-friendly ingredients and bakes in a single 9×13-inch pan for easy cleanup.
• Great for special mornings (holidays, brunch) or a weekend baking project; you can make ahead and reheat.
• Moderately lower in refined flour problems because a blend with tapioca and almond flour improves texture.
• Personal note: I love this recipe because it finally gave me rolls that slice cleanly without crumbling — a big win for weekend brunches.

Recipe Overview

• Prep time: 35 minutes active (plus 60–90 minutes resting/rising)
• Cook time: 20–25 minutes at 350°F (175°C)
• Total time: ~2 hours (including rises)
• Servings: 10–12 rolls
• Difficulty: Medium — gluten-free dough needs gentle handling and attention to hydration
• Method: Mix with a stand mixer or strong whisk, rest for dough settling, roll, fill, slice, proof briefly, and bake at 350°F.

My Experience Making This Recipe

I tested this recipe across three gluten-free flour blends to settle on a ratio that keeps rolls tender yet sliceable. I adjusted hydration and resting times after noticing some blends required extra moisture. The final method balances structure and softness without overworking the dough.

How to Make Best Gluten Free Cinnamon Rolls

Start by proofing 2 1/4 teaspoons active dry yeast in 1 cup warm milk (about 110°F / 43°C) with 1 tablespoon sugar until foamy, about 5–10 minutes. Mix 3 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum or add 1 teaspoon), 1/4 cup sugar, and 1 teaspoon salt. Add 1/3 cup melted butter (or neutral oil), 2 large eggs, and the foamy yeast; mix until a soft, slightly sticky dough forms. Let the dough rest 20–30 minutes to hydrate (this step improves elasticity). Roll the dough between sheets of parchment into a roughly 12×16-inch rectangle, spread 1/2 cup softened butter, sprinkle 3/4 cup brown sugar and 2 tablespoons cinnamon. Roll tightly, slice into 10–12 rolls, place in a greased 9×13 pan, proof 30–45 minutes, and bake 20–25 minutes at 350°F until golden and set. For a dairy-free take or alternate ingredient ideas, check this gluten-free dairy-free cinnamon rolls guide for tested substitutions.

Equipment note: a stand mixer with dough hook helps for uniform mixing, but a sturdy spatula works fine for a stickier gluten-free dough.

Expert Tips for Success

• Weigh your flour if possible — 3 cups gluten-free blend is roughly 390–420 g depending on blend; weighing prevents dry or gummy dough.
• Warm liquids to 105–115°F (40–46°C) when activating yeast; hotter will kill the yeast, cooler will delay proofing.
• Let the dough rest after mixing (20–30 minutes) to allow starches to hydrate; this reduces crumbling when rolling.
• Use chilled butter only if your blend is very soft; otherwise soften butter for the filling so it spreads smoothly.
• Bake on the middle rack and check at 18 minutes; gluten-free rolls can brown faster while the center may still need a few minutes, so tent with foil if outer edges brown too soon.

How to Serve Best Gluten Free Cinnamon Rolls

• Serve warm with a generous swirl of cream cheese icing or a simple powdered sugar glaze.
• Pair with strong coffee or a milk latte for a classic brunch pairing.
• For a crowd, place rolls on a wooden board and garnish with chopped toasted pecans or orange zest for brightness.
• Make them part of a holiday spread — they hold shape well and are easy to serve family-style.

Storage and Reheating Guide

• Store cooled rolls in an airtight container at room temperature for up to 24 hours; refrigerate up to 3–4 days.
• Freeze baked rolls (cool completely) in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge.
• Reheat from chilled: microwave 20–30 seconds per roll for a quick fix or reheat in a 325°F (160°C) oven for 8–10 minutes covered with foil to retain moisture.
• If frozen, reheat at 350°F (175°C) for 12–15 minutes covered until warmed through; add icing after reheating.

Recipe Variations

• Dairy-free: Substitute plant milk (soy or oat), vegan butter, and a dairy-free cream cheese for the icing — slightly increase xanthan gum if your blend lacks binders.
• Orange-cinnamon: Add 1 tablespoon grated orange zest to the filling and 1 teaspoon orange juice to the icing for a bright twist.
• Pecan sticky buns: Press chopped toasted pecans and 1/4 cup maple syrup into the bottom of the pan before placing rolls for a caramelized topping.
• Lower-sugar: Reduce brown sugar in the filling to 1/2 cup and use a light glaze of powdered sugar mixed with milk to cut sweetness.

Nutritional Highlights

• These rolls are gluten-free but not necessarily low-calorie; one roll can range ~300–420 kcal depending on icing and butter used.
• They provide quick energy from carbohydrates; adding chopped nuts or using almond flour can boost protein and healthy fats.
• Allergen note: Contains eggs and dairy by default; use substitutions to make them dairy-free or vegan but check for cross-contamination if avoiding gluten for celiac disease.

Troubleshooting Common Issues

• Gummy or dense interior: The dough likely needed longer hydration or the flour was over-packed. Let the mixed dough rest 20–30 minutes and weigh flour next time.
• Rolls fall apart when sliced: Increase binder (add 1/2 teaspoon xanthan gum or 1 tablespoon psyllium husk powder) or rest dough longer to firm up before slicing.
• Dry crumb: Reduce flour slightly (by 15–30 g) or add 1–2 tablespoons extra milk to the dough next time; gluten-free blends vary in absorption.

Frequently Asked Questions

Q: Can I make the dough the night before?
A: Yes. After assembling the rolled log, wrap it tightly and refrigerate overnight. Slice and let the cut rolls proof at room temperature for 30–60 minutes before baking. Refrigeration slows yeast activity but deepens flavor.

Q: Which gluten-free flour blend works best?
A: Choose a blend with a mix of rice flour, tapioca starch, and either potato starch or sorghum. Blends with xanthan gum already included are easiest; if yours lacks it, add 1 teaspoon per cup of flour.

Q: Do I need to proof the yeast if I use instant yeast?
A: Instant yeast can be mixed directly into dry ingredients without proofing. If you do proof it with warm liquid, use slightly cooler water (105°F) and reduce proofing time.

Q: Can I freeze unbaked rolls?
A: Yes. After slicing, place rolls on a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen at 350°F for 25–30 minutes, tenting with foil if browning too quickly; add icing after baking.

Conclusion

For extra recipe inspiration and variations from trusted sources, see these tested guides: The BEST Gluten Free Cinnamon Rolls – Butternut Bakery, The Softest Gluten Free Cinnamon Rolls – The Loopy Whisk, Easy, Gluten-Free Cinnamon Rolls (BEST EVER!) – Meaningful Eats, The Best Gluten-Free Cinnamon Rolls Recipe | healthyGFfamily.com, and The BEST Gluten Free Cinnamon Rolls – Let Them Eat Gluten Free. Give the recipe a try, adjust hydration to your flour blend, and enjoy warm rolls with family or friends.

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