The BEST Gluten Free Cinnamon Rolls

I’ve baked dozens of cinnamon rolls and finally landed on a gluten-free version that tastes like the real thing — tender, swirly, and gooey without a gummy center. This recipe balances the right flour blend, warm liquid, and gentle handling so you get soft, bakery-style rolls at home. I developed and tested it over many weekend mornings, and it reliably rises and bakes well when you follow the temperature and timing notes below. Gluten-free cinnamon roll tips

Why Make This Recipe

• Classic sweet, buttery flavor with a soft, tender crumb that’s approachable for gluten-free bakers.
• Makes a great weekend treat or holiday breakfast — they reheat well and travel nicely.
• Relatively simple technique: proof yeast, roll out dough, fill, slice, and bake — no fancy equipment required.
• Better texture than many gluten-free rolls because of a tested blend and proper proofing. I love serving these warm straight from the oven; the aroma alone is worth it.
• Works well with dairy-free swaps so family members with lactose intolerance can still indulge. Dairy-free cinnamon roll options

Recipe Overview

Prep time: 25–35 minutes active, plus 60–75 minutes rising
Cook time: 20–28 minutes at 350°F (175°C)
Total time: ~2 hours (including rises)
Servings: 9–12 rolls depending on pan size
Difficulty: Medium — basic baking skills and attention to proofing needed
Method: Make a yeast-leavened gluten-free dough, let it rise, roll with butter and cinnamon-sugar, slice, second rise, then bake in a 9×13-inch pan or round cake pan.

My Experience Making This Recipe

I tested this recipe on different gluten-free flour blends and found that a blend containing xanthan or psyllium gives the best structure. The biggest discovery was proving at a slightly warmer spot (but not over 110°F) to get consistent rise without drying the dough. Using a stand mixer with a paddle keeps the dough evenly hydrated and reduces overworking.

How to Make The BEST Gluten Free Cinnamon Rolls

Start by warming your liquid to about 105–110°F (40–43°C) — warm enough to activate 2 1/4 tsp active dry yeast but not so hot it kills it. Combine the yeast with warm milk (or milk substitute), a touch of sugar, and let it bloom 5–10 minutes until foamy. Mix the wet and dry ingredients (about 3 cups gluten-free flour blend, 1–2 tsp xanthan or 1 tbsp psyllium if your blend lacks it) to form a soft, slightly sticky dough. After the first rise (45–60 minutes), roll the dough between two sheets of parchment into a rectangle, spread softened butter, and sprinkle cinnamon-sugar. Roll tightly into a log, slice 9–12 rolls, place in a prepared pan, proof 20–30 minutes, and bake at 350°F for 20–28 minutes until golden. Let cool slightly before glazing.

Expert Tips for Success

• Measure flour by weight if possible; 3 cups gluten-free flour usually equals about 360–420 grams depending on the blend. Weighing prevents dry or gummy results.
• Keep liquids warm but under 110°F to protect yeast. Use an instant-read thermometer for accuracy.
• Use psyllium husk or xanthan gum to add elasticity. About 1 tbsp psyllium husk powder per 3 cups flour gives great chew and moisture retention.
• Roll on parchment to avoid sticking and to transfer rolls to the pan intact. A bench scraper helps lift tight slices.
• Bake in the center rack and rotate the pan halfway through if your oven has hot spots. A 9×13 pan yields taller rolls; an 8-inch round creates thicker spirals.

How to Serve The BEST Gluten Free Cinnamon Rolls

• Warm from the oven with a simple glaze of powdered sugar, milk (or almond milk), and a splash of vanilla. Drizzle while rolls are still hot.
• Serve with coffee, chai, or a fruit compote for brunch gatherings or holiday breakfasts.
• For a brunch presentation, remove rolls from the pan, stack two high on a platter, and garnish with toasted pecans or orange zest.
• These also make a special dessert—serve with vanilla ice cream and warm caramel sauce.

Storage and Reheating Guide

Store baked rolls at room temperature in an airtight container for up to 48 hours to keep them soft. Refrigerate up to 5 days; bring to room temp or reheat before serving to restore tenderness. To freeze, flash-cool rolls, then wrap tightly in plastic and foil or freeze in an airtight container for up to 3 months. Reheat from frozen by baking at 325°F (160°C) for 15–20 minutes covered with foil, or microwave an individual roll 25–35 seconds on a plate covered with a damp paper towel.

Recipe Variations

• Dairy-free/vegan: Use plant milk (almond, oat) and vegan butter; replace one egg with a flax “egg” if your dough calls for eggs. For more ideas, see this dairy-free guide. Gluten-free dairy-free adaptations
• Sourdough gluten-free version: Use an active gluten-free sourdough starter for subtle tang — reduce commercial yeast accordingly and allow longer proof times. Sourdough adaptation
• Nutty filling: Add 1/2 cup toasted walnuts or pecans to the cinnamon-sugar for crunch and depth.
• Orange-cinnamon: Add 1 tbsp orange zest to the glaze and a teaspoon to the filling for bright flavor.

Nutritional Highlights

• These rolls provide quick energy from carbohydrates and a modest amount of fat from butter; portion control is key for calorie management.
• Use whole-milk alternatives (oat, almond) and moderate sugar in the filling to reduce total sugar per serving.
• Allergen info: typically contains dairy, eggs (optional), and gluten-free flours — check blends for cross-contamination if serving celiac diners. Label portions as 1 roll per serving for guidance.

Troubleshooting Common Issues

• Rolls are gummy in the middle: Likely underbaked. Bake an additional 5–10 minutes at 350°F and test with a small skewer; it should come out mostly dry. Also check that dough wasn’t too wet — reduce liquid by 1–2 tbsp next time.
• Dough won’t rise: Check yeast freshness and liquid temperature (105–110°F). If using a cool kitchen, proof in a slightly warm oven (off, with the light on) or on a warm stovetop.
• Crumbly or dry texture: Your flour blend may need more moisture or binder. Add 1–2 tbsp more milk or 1 tsp extra psyllium/xanthan to improve elasticity.

Frequently Asked Questions

Q: Can I make the dough ahead and refrigerate overnight?
A: Yes — after the initial mix and a short 15–20 minute rest, wrap the dough and refrigerate up to 12–16 hours. The next day, let it come to room temperature and complete shaping, proofing, and baking. Cold proof adds flavor but requires a longer final rise.

Q: What flour blend works best for structure and flavor?
A: A blend with rice flour, tapioca starch, and a binder (xanthan or psyllium) performs well. If your blend lacks xanthan, add 1–2 tsp per cup of flour or 1 tbsp psyllium per 3 cups for improved elasticity.

Q: How do I prevent the bottoms from burning while the centers stay underbaked?
A: Bake on the center rack and use an insulated baking sheet under your pan if your oven runs hot at the bottom. Also check that your oven temperature is accurate with an oven thermometer.

Q: Can I make mini rolls or a pull-apart version?
A: Yes — cut the log into smaller slices for mini rolls and reduce bake time to 12–18 minutes at 350°F. For pull-apart, stack strips in a loaf pan and bake slightly longer; the texture will be softer and more communal.

Conclusion

For a tested, home-friendly guide to gluten-free cinnamon rolls with detailed tips and variations, check this trusted recipe for extra technique ideas and photos: The BEST Gluten Free Cinnamon Rolls – Butternut Bakery

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