Gluten Free Cinnamon Roll Recipe

These gluten free cinnamon rolls are soft, tender, and so satisfying that friends ask for the recipe even when they don’t need to avoid gluten. I’ve tested this version multiple times to get the crumb and rise right using a reliable gluten-free flour blend and a little extra binder. If you like a classic cinnamon swirl with a pillowy center, this is a recipe you’ll return to; try the sourdough version I tested earlier for a tangy twist.

Why Make This Recipe

• Homemade taste that beats store-bought rolls: warm, buttery, and aromatic with real cinnamon and brown sugar.
• Kid-friendly weekend baking that doubles as a treat for brunch or special mornings.
• Made with a gluten-free flour blend and xanthan gum for structure, so the texture is tender not crumbly.
• Reasonably convenient: active hands-on time is about 30–40 minutes and you can make the dough ahead.
• Personal insight: I love this recipe because it gives the classic soft interior without needing an all-day rise — a real win for busy mornings.
  Check my roundup of best gluten-free cinnamon rolls for more flavor ideas.

Recipe Overview

• Prep time: 30–40 minutes (plus 30–45 minutes proofing)
• Cook time: 18–22 minutes at 350°F (175°C)
• Total time: about 1 hr 30 min including resting and cooling
• Servings: 9–12 rolls depending on size
• Difficulty: Medium — requires simple dough handling and attention to proofing
• Method: Yeasted dough mixed with a stand mixer (or by hand), rolled, filled with cinnamon-brown sugar, sliced, baked in a 9×13-inch pan, and finished with cream cheese or powdered sugar glaze.
  For a playful breakfast twist, see my cinnamon-french-toast-sticks idea here.

My Experience Making This Recipe

When I first adapted these to gluten-free flour, the dough felt different — stickier and less elastic — so I adjusted the hydration and added a bit more binder. After a few trials I settled on a blend that proofs reliably and produces a soft crumb without collapsing. I now get consistent rises by proofing in a slightly warm oven and using weight measurements for accuracy.

How to Make Gluten Free Cinnamon Rolls

You’ll mix a yeast dough using warm milk (about 105–110°F / 40–43°C), a sweetener, melted butter, eggs, a gluten-free flour blend (about 3 cups / 420 g), and 1 tsp xanthan gum if your blend lacks it. After a short rest to let the dough hydrate (10–15 minutes), roll it into a rectangle on a lightly floured surface, spread softened butter, sprinkle brown sugar and 2–3 tbsp ground cinnamon, then roll and slice into 9–12 pieces. Arrange the rolls in a greased 9×13-inch pan, let them proof 30–45 minutes until puffy, bake at 350°F (175°C) for 18–22 minutes, and finish with a cream cheese glaze while warm.

Expert Tips for Success

• Warm liquids to about 105–110°F (40–43°C). Too hot kills yeast; too cool slows proofing. Use an instant-read thermometer for consistency.
• Use a scale for flour measurements (3 cups ≈ 420 g) — gluten-free flours vary in density and weight ensures repeatable results.
• Add 1 tsp xanthan gum per cup of flour if your blend lacks it, or use 1–2 tbsp psyllium husk powder for a slightly springier crumb. For dairy-free, choose vegan butter and a plant milk. See tested dairy-free tips here.
• Proof in a warm (not hot) spot: I use my oven with just the light on or a proofing setting at 85°F (29°C) to get reliable 30–45 minute rises.
• For even slices, chill the rolled log 15 minutes before cutting or use unflavored dental floss to slice cleanly without squashing.

How to Serve Gluten Free Cinnamon Rolls

• Classic: warm with cream cheese glaze (4 oz cream cheese, 1 cup powdered sugar, 2 tbsp milk, pinch salt).
• Brunch spread: serve alongside scrambled eggs, fresh fruit, and brewed coffee for a crowd-pleasing table. Pair with a light dessert like gluten-free cheesecake for a special occasion — try this option as a complement: gluten-free cheesecake recipe.
• Presentation: place rolls in a shallow serving dish, spoon extra glaze over the center, and garnish with chopped toasted pecans or orange zest.
• Occasion: excellent for holiday mornings, baby showers, or a weekend bake-and-share.

Storage and Reheating Guide

• Room temperature: store cooled rolls in an airtight container or tightly wrapped for up to 2 days. Avoid the fridge if you’ll eat them within 48 hours to keep them soft.
• Refrigeration: keep in an airtight container up to 4 days; gently warm before serving to refresh texture.
• Freezing: freeze individual rolls or a whole pan for up to 3 months. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator, then warm in a 350°F (175°C) oven for 8–12 minutes.
• Reheating: microwave a single roll 20–30 seconds covered with a damp paper towel for moisture, or bake at 325–350°F (160–175°C) for 8–12 minutes until warmed through for a crisp-bottom finish.

Recipe Variations

• Dairy-free: swap butter for vegan buttery spread and cream cheese glaze for coconut cream mixed with powdered sugar. (See dairy-free notes in Expert Tips.)
• Egg-free: replace one egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) and add a touch more binder like psyllium.
• Maple-pecan filling: replace some brown sugar with 2 tbsp maple syrup and add 3/4 cup chopped toasted pecans for texture.
• Cardamom-citrus rolls: add 1/2 tsp ground cardamom to the filling and fold in 1 tsp orange zest for a bright, Nordic-inspired flavor.

Nutritional Highlights

• Key benefits: gluten-free formulation supports those with celiac disease or gluten sensitivity when made with certified gluten-free ingredients.
• Considerations: these are a sweet, enriched dough high in carbs and fats from butter and sugar; treat portion size (one roll) as a dessert or indulgent breakfast.
• Allergens: may contain eggs, dairy, nuts (if added), and soy depending on substitutions; always check your gluten-free flour blend for cross-contact warnings.

Troubleshooting Common Issues

• Dough too sticky to handle: chill 10–15 minutes and dust your surface lightly with gluten-free flour. If still sticky, add 1–2 tbsp more flour.
• Rolls are dense after baking: likely underproofed or the yeast was old; ensure yeast is fresh and proof at warm temps (105–110°F) until noticeably puffy.
• Crumbly texture: increase binder (xanthan gum or psyllium) slightly and measure flour by weight to avoid a dry dough.

Frequently Asked Questions

Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If using active dry yeast, proof it in warm liquid (105–110°F / 40–43°C) with a pinch of sugar for 5–10 minutes until foamy, then proceed. Use about 2 1/4 tsp (7 g) active dry yeast — same weight as instant — but allow a slightly longer rise.

Q: Can I prepare the rolls the night before?
A: Absolutely. After rolling and slicing, place the pan covered in the fridge overnight to slow the rise. Remove it 45–60 minutes before baking to come to room temperature and puff up, then bake as directed.

Q: How do I prevent soggy bottoms?
A: Use a metal 9×13-inch pan (not glass) and preheat the oven fully to 350°F (175°C). Avoid over-saucing the bottom of the pan, and bake until edges are golden (18–22 minutes). For extra crisp bottoms, bake 2–3 minutes longer on the lower rack.

Q: Can I freeze unbaked rolls?
A: Yes. Freeze the sliced rolls on a tray until firm, then transfer to a freezer bag. Bake from frozen at 350°F (175°C), adding 8–12 minutes to the bake time; cover with foil if the tops brown too quickly.

Conclusion

If you want another tested gluten-free cinnamon roll approach to compare techniques and ingredient ratios, check out this detailed recipe: The BEST Gluten Free Cinnamon Rolls – Butternut Bakery.

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