Gluten Free Cinnamon Rolls

I love waking up to the smell of warm cinnamon and a slightly tangy, tender crumb. These Gluten Free Cinnamon Rolls give you the gooey center and soft spiral you crave without wheat, and I’ve tested the dough several times to get the texture just right. If you want a reliable treat that works on a weekend morning or for a holiday brunch, this recipe hits the mark — and you can compare notes with other versions like this best gluten-free cinnamon rolls guide.

Why Make This Recipe

• They deliver the classic sweet, cinnamon flavor and soft texture even without wheat flour.
• The recipe uses a straightforward gluten-free flour blend and a little xanthan gum or psyllium to give chew and structure.
• You can prepare them ahead (proof overnight) for a stress-free morning or bake them fresh for guests.
• They freeze very well, so you can keep a batch ready for last-minute breakfasts.
• Personal note: I love this recipe because the crumb stays tender for days when stored correctly — a real win after several test bakes, including a dairy-free twist inspired by a dairy-free version I tested.

Recipe Overview

• Prep time: 30–45 minutes active (plus 60–90 minutes rising).
• Cook time: 20–25 minutes at 350°F (175°C).
• Total time: 2–3 hours including rise (or overnight if proofing in fridge).
• Servings: 9–12 rolls depending on size.
• Difficulty: Medium — involves mixing, rolling, proofing, and baking.
• Cooking method: Yeasted, rolled, filled, proofed, and baked in a 9×13-inch pan for even browning.

My Experience Making This Recipe

I tested this recipe across different gluten-free flour blends and hydration levels to avoid the typical gummy center. I learned that a short, warm rise and moderate oven temperature (350°F) give the best balance of tender crumb and fully baked centers. Using a scale and keeping dough slightly tacky rather than dry made the biggest improvement.

How to Make Gluten Free Cinnamon Rolls

Start by warming 6–8 tablespoons (90–120 ml) of milk (or dairy-free milk) to 105–110°F (40–43°C) and dissolve 2 1/4 teaspoons (one packet) active dry yeast with 1 tablespoon sugar. Whisk 3 cups (420 g) gluten-free all-purpose flour (with xanthan gum) with 1 teaspoon salt and 2 tablespoons granulated sugar; add 1 large room-temperature egg, 3 tablespoons melted butter (or oil), and the yeasted milk. Mix on low with a paddle or dough hook until a tacky batter forms, then let it rest 30–45 minutes to slightly rise. Roll the dough between parchment into a rectangle, spread a softened butter layer, sprinkle 1/2–3/4 cup brown sugar mixed with 2–3 tablespoons cinnamon, then roll tightly and cut into 9–12 pieces. Proof in a lightly greased pan for 30–45 minutes at warm room temperature, then bake at 350°F (175°C) for 20–25 minutes until golden. Finish with cream cheese glaze or a simple powdered sugar icing.

Expert Tips for Success

• Use a digital kitchen scale for flour and sugar — gram accuracy prevents dry or gummy dough.
• Keep liquid temperature at 105–110°F for active dry yeast; too hot kills yeast, too cold slows it.
• If your flour blend lacks xanthan gum, add 1 teaspoon per cup of flour or use psyllium husk (1–2 teaspoons) for better elasticity. Also see this sourdough option for different flavor development.
• Don’t over-flour when rolling; a lightly floured surface or parchment keeps the dough workable and prevents dryness.
• Use a sharp serrated knife or unflavored dental floss to cut rolls cleanly without squashing the spiral.

How to Serve Gluten Free Cinnamon Rolls

• Serve warm from the oven with a cream cheese glaze and an extra sprinkle of flaky sea salt for contrast.
• Pair with strong coffee, chai, or a fruit compote for balance and color on the plate.
• For brunch, present on a parchment-lined tray and garnish with toasted pecans or orange zest. For more bread ideas, check these dinner roll ideas.
• Make them part of holiday breakfasts or serve mini rolls as finger-food at parties.

Storage and Reheating Guide

• Room temperature: Store in an airtight container or wrapped in plastic for up to 48 hours.
• Refrigerator: Keep in a sealed container for up to 5 days; bring to room temperature or reheat gently.
• Freezing: Freeze baked rolls individually wrapped in plastic and placed in a freezer bag for up to 3 months. You can also freeze unbaked, shaped rolls on a tray, then transfer to bags and freeze; bake from frozen adding 5–10 minutes.
• Reheating: For a single roll, microwave 20–30 seconds with a damp paper towel for moisture (avoid overheating). For multiple rolls, cover with foil and reheat in a 300°F (150°C) oven for 10–15 minutes until warmed through.

Recipe Variations

• Dairy-free: Replace milk with almond or oat milk, and butter with coconut oil or vegan butter; use a dairy-free cream cheese for the glaze. I tested this successfully and retained a tender crumb.
• Sourdough: Swap instant yeast for 150–200 g active starter and reduce other liquids; proof longer for tangy depth (see a tested sourdough version).
• Apple-cinnamon: Add 1 cup finely chopped sautéed apples to the filling for texture and moisture; reduce sugar slightly to compensate — technique inspired by this apple-cinnamon technique.
• Mini rolls: Cut into 12–16 pieces and reduce bake time to 15–18 minutes for party-sized bites.

Nutritional Highlights

• These rolls provide quick energy from carbohydrates and a small amount of protein from eggs; use whole-milk or enriched dairy substitutes for a slightly richer calorie profile.
• Gluten-free doesn’t always mean low-carb or low-calorie — portion control (1 roll) is a practical guideline.
• Allergen note: This recipe typically contains eggs and dairy; dairy-free and vegan swaps are provided above. Cross-contact with gluten is possible unless you use certified gluten-free ingredients.

Troubleshooting Common Issues

• Dense or heavy rolls: Likely too much flour or under-hydrated dough. Use a scale, follow the hydrate amounts, and allow the dough to proof until slightly puffy.
• Gummy or underbaked centers: Increase bake time by 3–7 minutes or lower oven temp to 325°F and bake a bit longer to cook through without overbrowning.
• Rolls collapse or spread: Overproofing or too warm proofing causes weak structure. Shorten proof time or proof in a cooler spot and ensure your flour has enough binding agent (xanthan or psyllium).

Frequently Asked Questions

Q: Can I make these rolls without xanthan gum?
A: Yes, but you’ll need an alternative binder like psyllium husk (1–2 teaspoons) or a commercial blend formulated for gluten-free baking that already contains gums. Psyllium adds chew and helps trap gas for a better rise.

Q: Can I prepare them the night before?
A: Absolutely — shape the rolls, cover tightly, and refrigerate overnight for a slow proof. Remove them from the fridge 30–60 minutes before baking to warm slightly, then bake as directed. This method improves flavor and simplifies morning prep.

Q: What flour blend works best?
A: Choose a gluten-free all-purpose blend that lists rice flour, tapioca or potato starch, and a binding agent, or use a custom mix with 60% rice flour, 30% tapioca starch, and 10% potato starch plus xanthan. Weigh ingredients for consistent results.

Q: How do I get gooey filling without oversweetening?
A: Use a mix of light brown sugar (for moisture and molasses flavor) and a touch of maple syrup or honey if you like. Spread softened butter thinly so the sugar melts into it; don’t overload the filling to avoid soggy centers.

Conclusion

For a beautifully soft, reliably tender batch of Gluten Free Cinnamon Rolls, this tested method will give you reliable results and room to adapt for dairy-free or sourdough variations. For another well-regarded take and extra technique photos, see The BEST Gluten Free Cinnamon Rolls – Butternut Bakery.

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