The best homemade gluten free cinnamon rolls! They're fluffy, filled with ooey gooey cinnamon filling and topped with a dreamy cream cheese frosting!
I have extremely high standards for gluten free cinnamon rolls so I did what any obsessive baker would do - I pulled out some yeast and turned on the oven.
After several flops and way too many cinnamon rolls later, I had a clear winner. I wanted these rolls to:
- Be ooey gooey in the center without being under-baked or doughy and trust me - this is a fine line.
- Rise! I can't tell you how many gluten free cinnamon roll recipes I've tried where they didn't rise much. Big dense duds.
- Be addictively delicious like a Cinnabon on Christmas morning!
- Not be too complicated. Easy rolls that taste incredible.
Gluten free yeast recipes are tricky and no yeast cinnamon rolls weren't an option. Read on to learn some of the tricks I learned while baking up several batches.
Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.
Key Ingredients:
- Whole milk - Whole milk creates a rich dough. I've not tested this recipe with a dairy-free alternative yet, but a reader used almond milk with good success.
- Active dry yeast - Yeast is essential for a pillowy soft texture to the dough! It's a natural leavening agent that creates carbon dioxide and causes the rolls to rise.
- Sugar - A little bit of sugar feeds the yeast.
- Eggs - Add moisture and a rich flavor to the dough, like in brioche!
- Vegetable oil - Some recipes call for oil, others call for butter. I chose oil because it creates a moist dough.
- Bob's Red Mill 1:1 Gluten Free All Purpose Flour - I created this recipe with this brand and all brands react differently in recipes. Some of my readers had success with namaste gluten-free flour as well.
- Butter - For the ooey gooey cinnamon filling! Make sure it's soft and spreadable! If it's cold, it will be impossible to spread onto the sticky dough.
- Baking soda & cream of tartar - I added these to give the dough an extra lift.
How to Make Gluten Free Cinnamon Rolls:
They're not hard, but they do require a little TLC. Basically, you can't fudge the recipe! Follow the instructions and they should come out DELISH!
The dough making process
First I activated the yeast. I did this by heating the milk in the microwave to 110 degrees Fahrenheit and then adding the sugar and active dry yeast. I let it sit for six minutes until the yeast looked frothy.
Why did I do this? It confirms the yeast is still alive to work it's magic. If the milk is too hot, it will kill the yeast so be sure to use a thermometer. Alternatively if it's too cold, it won't activate the yeast and the rolls won't rise well.
You can read more about yeast here.
Then I added room temperature eggs, oil, and ½ cup of sugar into the milk mixture and whisked until incorporated.
Add the milk mixture into a stand mixer bowl with the dough hook attachment, then add the flour, salt, baking soda, and cream of tartar.
Blend with the dough hook for two minutes stopping to scrape the sides of the bowl after 15 seconds.
The dough should be smooth and really sticky at this point. This is a very sticky dough which means it's sticky to work with, but it also means we won't end up with a dense roll.
The first rise
Scrape the sticky dough into a large greased bowl and brush the top with a small amount of oil so it doesn't dry out.
Saran wrap and set aside for two hours to rise.
How to roll them up
Sprinkle a generous amount of flour over a large, clean work surface.
Place the dough on the floured work surface and sprinkle flour on top of the dough. This will make it so the dough doesn't stick to the counter and the top doesn't stick to the rolling pin.
Gently roll the dough into a rectangle shape about 11 by 13 inches long.
Using an offset spatula spread the cinnamon butter filling evenly over the dough leaving a ¼ inch gap on all sides. It should be very soft and spreadable!
Starting on the long side, directly in front of you, roll the dough into a log. It will lengthen a little as you do this. Mine ended up being close to 18 inches long at this point.
Cut the rolls into 9 equal pieces. For me this ended up being 2 inch rolls.
Just do your best to cut the rolls evenly - they don't have to be exact.
Baking the rolls
Grease an 8 by 8 pan with nonstick cooking spray.
Place 9 cut rolls into the pan in 3 rows with 3 rolls each evenly spaced.
It's important the rolls are nestled next to each other. This means they will rise into one another and you will have a gorgeous pan of cinnamon rolls with sticky centers and soft sides.
Let the rolls rise in the pan for another 45 minutes.
Bake at 350 degrees Fahrenheit on the middle rack for 30 to 34 minutes until the tops are golden brown, but more importantly the insides are cooked but still soft.
Make and spread the icing on the rolls while they're still slightly warm. The frosting will melt slightly then set.
Recipe Tips
- Cinnamon rolls are BEST the day you make them. On day two I would finish them up, gift them to a friend or freeze them individually so you can pull one out later. They dry out quickly.
- Use room temperature eggs so you're not changing the temperature of the liquid and inhibiting the yeast.
- Ice the rolls while they're still warm. The icing will melt a little bit into the roll and be super delicious. I like to save just a little bit and ice them again once they've cooled. This is mostly a preference thing. Don't ice them right out of the oven or the icing will completely melt.
- The dough is very soft and sticky so use a generous amount of flour when you roll out the dough!
Storage & Freezing:
- Again, cinnamon rolls are best enjoyed fresh! But if you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Cream cheese frosting is perishable and shouldn't be stored at room temp.
- Reheat the cinnamon rolls in the microwave until just warm. Or wrapped in foil in the oven.
- If you do freeze them for later make sure to let them come to room temperature before warming them up in the oven or microwave. If you heat them up frozen the icing will melt.
Gluten Free Recipes:
Gluten Free Cinnamon Rolls
Equipment
- Stand Mixer with the Paddle Attachment
- Stand mixer with the dough hook
Ingredients
For the dough:
- 1 cup Whole milk, 110 degrees
- 3 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 2 Eggs
- ½ cup Vegetable Oil
- ½ cup Sugar
- 3 ¼ cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- ¾ teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
For the filling:
- 8 tablespoons Unsalted butter, softened but not melted
- ¾ cup Brown sugar
- ½ tablespoon Ground cinnamon
For the icing:
- 4 tablespoons Unsalted butter, room temperature
- 2 ounces Full fat cream cheese A quarter of a block
- 1 ¼ cup Powdered sugar
Instructions
For the filling:
- Stir or beat together 1 stick of softened butter, ¾ cup of brown sugar and one tablespoon of cinnamon. Set aside.
For the dough:
- Preheat the oven to 350 degrees Fahrenheit. Microwave the whole milk until it reaches 110 degrees Fahrenheit on a thermometer. Add active dry yeast and 1 teaspoon of sugar. Let sit for six minutes while yeast gets frothy.
- Add room temperature eggs, canola oil, and ½ cup of sugar into the yeast mixture and stir well. Pour into the bowl of a stand mixer with the dough hook attachment. Add gluten free flour, kosher salt, cream of tartar and baking soda to the bowl and beat on medium speed for 2 minutes, scraping the bowl after 15 seconds to incorporate all the flour. The dough should be sticky.
- Using a spatula scrape the dough out of the bowl and into a large greased bowl. Brush the top of the dough with oil and cover with saran wrap. Set aside and let rise for two hours.
- Meanwhile sprinkle flour over a large work surface. Once the dough has risen place it onto the floured area and sprinkle flour onto the dough. Roll it out into a rectangle about 11 by 13 inches long. Using an offset spatula spread the butter mixture evenly on the dough leaving a ¼ in gap on all sides.
- Starting with the long side (closest to you) roll the dough up into a log shape. Cut into 9 rolls similar in size (doesn't have to be exact).
- Nestle the rolls into a greased 8 by 8 pan in rows of three. Let the rolls rise for 45 more minutes and then bake on the middle rack for 30 to 34 minutes until the tops are golden brown and the insides are soft but baked. Make the icing.
For the icing:
- Beat butter on medium speed for 30 seconds. This will ensure the cream cheese and butter emulsify with no lumps especially if your butter is on the cold side.
- Add cream cheese and beat for 1 more minute. Scrape the bowl with a spatula.
- Add ¾ cup of the powdered sugar. Beat on low for 5 seconds so the sugar doesn't poof out of the bowl. Beat on medium high for 1 minute.
- Add the last ½ cup of powdered sugar and beat on low for 5 more seconds. Beat on medium high for 1 more minute.
- While the cinnamon rolls are still a little warm spread them with frosting leaving any leftovers for those who want extra icing. Enjoy immediately.
Kelley says
I am wondering if I could make these into mini cinnamon rolls on a cookie sheet? I’m thinking roll out into large rectangle and then cut in half so I have two mini rectangles.
Carolyn says
I have not tried it so I can't say for sure but yes I think this would work. Just make sure the cinnamon rolls are nestled next to each other and not separated like cookies. Otherwise the sides will be dry instead of soft and tender. The dough can be a little trickier to work with than regular cinnamon roll dough so keep that in mind as well.
Lori Lee says
My daughter has celiac disease and I have thrown out way too many batches of cinnamon buns because they never turn out! These ones turned out sooo good! Light and fluffy and just as good as a regular cinnamon bun. Thank you so much for this amazing recipe! Cinnamon buns are her favorite so now she doesn't have to miss out anymore!
Carolyn says
I'm so glad to hear it!
Meghan says
I'm wondering if I could use a milk alternative instead of using whole milk for nondairy option?
Barb says
The dough fell apart while trying to roll. Not sure what was wrong.
Tried them twice.
Baked them.
. They looked pretty bad but tasted good. 😊
Carolyn says
Yes, the dough is trickier to work with. I have to be very gentle with it or it will break. I find the softer dough makes a softer and gooier cinnamon roll, as opposed to a dry one.
Teri Flag says
I have Dairy issue. What can I use in place. Above another person asked. Thank you!
Devorah says
Hi! I have been making these for my 11 year old with celiac and he absolutely loves them (actually, we all do!!!). Truly delicious-thank you! One question though- I have such a hard time spreading the filling bc the dough is so ridiculously sticky(even after flouring). I wind up kinda smooshing it on in clumps (still tastes delicious, just frustrating in prep). Any tips??
Carolyn says
Yes, the dough is very sticky and hard to work with, but that's what produces soft cinnamon rolls. Make sure the filling mixture is very soft. If the butter is still slightly hard, zap it in the microwave for a few seconds to soften it. The more spreadable the filling, the easier it goes on. I use an offset spatula to spread it onto the dough.
ruth eggert says
Hi ...regarding difficulty w/the cinnamon -sugar filling...I have made cinnamon rolls for years...soften the butter and butter your hands a bit and spread gently on dough..then mix the cinnamon and sugar and sprinkle over dough and roll up as usual....hope this helps!
Dawn says
I am wondering if I could make the cinnamon rolls unbaked the day before and then finish and bake in the morning? Thanks!
Carolyn says
I have not tried this yet. If you do try it I would recommend pulling them out of the fridge and letting them sit for at least an hour first before baking.
Christie says
These turned out amazing. I made them with almond milk ( also lactose intolerant) and with Namaste gluten free flour (the brand Costco carries) and they turned out amazing. My daughters boyfriend was thrilled he could have cinnamon rolls on Christmas that didn’t kill him! Thank you!!
Kara says
Did you end up trying to let them rise overnight? I’m not wanting to get up at 4am tomorrow to make these. LOL
Karen Herndon says
You can definitely make them the night before. I followed the recipe all the way to rolling them and cutting them . Placed them in a greased glass baking dish and wrapped them. Placed them in the fridge overnight. (Between 8-12 hours no longer)
Then took them out in the morning and let them sit out between 45min to an hour. Then bake according to the instructions.
Dawna Borman says
I have a question, is the dough so supposed to be really sticky after the first rising? And my dough fell apart when rolling it into the log to cut the rolls and when placing rolls into pan. Any suggestions? I used the same fluid as you too.
Patty says
Can I use almond flour and how would I change the proportions?
Carolyn says
I haven't tested this recipe with almond flour so I wouldn't recommend it. Almond flour isn't a 1:1 substitute with any all-purpose flour.
Carolyn B says
It's snowing here and my fondest memories of childhood was my mom making cinnamon rolls when it was snowy. Thank you Carolyn for this recipe! I'm gluten intolerant and am venturing to make these today!
Jen says
Can you let them rise overnight or will more than 2 hours be too much?
Carolyn says
I have not tried letting them rise overnight so I can't say for sure!
Kara says
Did you end up trying to let them rise overnight? I’m not wanting to get up at 4am tomorrow to make these. LOL
Jdr says
I used my own gluten free flour blend and added 3tsp xanthan gum since my blend didn't have any. I thought they turned out wonderfully, although I would bake less time next time.
Pam says
If I could give them more than 5 stars I would. These turned out amazing. I've been gluten free for a long time and with Christmas around the corner I can now join the family Christmas morning and have the traditional cinnamon bun.
Denise Dean says
Will butter work in place of the oil in the dough?
Carolyn says
I haven't tried it so I can't say for certain, but my gut says it will.
Mindy says
My 9 year old daughter was recently diagnosed with celiac disease. She has been begging me to make her some gluten free cinnamon buns, but I've been putting them off because they take so darn long to make, and I didn't want to put in all that time and effort for something that wouldn't turn out very good. After trying your blueberry muffins recipe, and absolutely loving them, I decided to give these cinnamon buns a go.
While they were a little difficult to make since the dough is so so soft and hard to work with, they were absolutely delicious. My daughter, husband and son were all super happy and excited to have some warm cinnamon buns on this cold winter day.
Things that worked for me: I rolled the dough out onto some flour plastic wrap and that really helped with the rolling. I think they would have completely fallen apart otherwise. I also just slightly warmed up the filling mixture so it spread out a lot easier for me.
Carolyn says
I love to hear this! I'm so glad everyone enjoyed them. And thanks for sharing the tips you used. The dough is soft and can be a bit tricky to work with.
Holly says
My family is gluten free, minus my mom. We LOVED these, and my mom said they are so similar to regular ones! Best gluten free cinnamon roll recipe out there!
Just curious how to go about prepping them the night before, and then just baking them in the morning. Will they stay risen and be the same?
Anne says
I have a question, the list on ingredients says 1/2 c of sugar but in the directions it says 1/3 c sugar. Wondering which is the correct amount. Thanks!
Carolyn says
Sorry about that! It's 1/2 cup.
Alina says
Could these be made into orange rolls or different flavored rolls? Not sure if it would be possible to use part orange juice instead of all milk
Carolyn says
I haven't tested it that way, so I can't say for sure. You could defenitely add orange zest to the dough.
Kiara says
These were amazing! However, something strange happened? After a day of making them they turned green? Like fully green, as if we used green food coloring. The smell and taste is perfectly fine, just as straight out of the over, but they’re bright green. I’m so confused and i don’t know what happened???
Shawna says
Hmmmm. My dough wasn’t sticky. It was actually more dry.
Also. Should I have kneeded it after it rose the first time?
Mary Palmer says
Oh my gosh! These are amazing! I got 15 rolls. I did have problems getting the cut rolls in the pan. I think I needs to use more flour. I also thought maybe instead of mixing the brown sugar, butter, & cinnamon together, next time I’m going to try mixing the cinnamon & brown sugar, sprinkle it on the dough & add dollops of butter. Spreading the mixture is more time consuming than I like. Otherwise they are definitely a winner!
Carolyn says
So glad you liked them! You can defenitely add a little bit more flour. Just be careful not to add too much, otherwise they won't come out as soft.
Tara Kyle says
Do you have to use the yeast in this recipe? Can they be frozen?
Carolyn says
Yes, the yeast is important. They can be frozen after they're baked.
Stace says
My dough was more like a thick batter. What do you think I did wrong?
Sheila says
HELP!! Im 2hrs away from home with all of the ingredients and equipment you listed to make cinnamon rolls. However, I don’t have the dough hook! (List only included paddle attachment and whisk) What do I do? I need to make these for Christmas morning!
Lara Kyle says
Can these be mixed with the paddle attachment if you do not have a dough hook?
Sheila says
Lara Kyle- did you try without dough hook? I don’t have mine with me and am 2 hrs away from home! Thanks!
SHAWNA says
Best cinnamon rolls I have ever made and that includes before I had to start making gluten free ones for my husband and daughter. I HAD to use gf BREAD flour though.