These Gluten-Free Cinnamon Rolls are fluffy and soft, with a sweet filling and icing. They make the perfect gluten-free brunch for the holidays or any day! Dairy-free option.
Perfecting Gluten-Free Cinnamon Rolls
We’ve tested this gluten-free cinnamon roll recipe over 20 times to perfect it! From experimenting with yeast (active dry yeast vs. instant yeast) to trying variations with and without eggs (using psyllium fiber as a substitute), every detail has been fine-tuned. We’ve also tested different flours – Gluten-Free Bread Flour vs Gluten-Free 1:1 Flour – and even debated the use of xanthan gum versus relying on flours that include it.
Each test brought us closer to creating rolls with the ideal texture and flavor, and now we’re excited to share the ultimate gluten-free cinnamon roll recipe with you!
Results of Using Different GF Flours
Honestly, every version tastes amazing! The main difference comes down to the texture. (See our notes below.)
- For a soft, fluffy texture like classic cinnamon rolls, opt for the rapid-rise yeast version using gluten-free bread flour and an egg.
- If you go for the psyllium fiber egg substitute (egg-free), the cinnamon rolls are just as delicious but have more of a sticky bun-like texture.
- Whichever version you choose, serve them warm and fresh out of the oven (with glaze) for the best experience. Bonus: the dough is super easy to prep in advance!
Tips for Success
- Use unsalted butter or a dairy-free alternative. Unsalted butter allows you to control the salt content in your recipe. Salted butter can vary in saltiness between brands, which might affect the flavor of your dough or filling. I personally love MiYoko’s Creamery European style unsalted butter for this recipe—it’s soy-free and softens perfectly.
- if Rest the Dough Before Kneading: The resting period allows the Gluten-Free Bread Flour to fully absorb the liquid, making the dough easier to work with. I learned this tip from King Arthur Baking!
- Don’t Overmix: Avoid over mixing the batter to keep the dough light and tender.
- Flour is Your Friend: The dough is very sticky. However, since it’s gluten-free, you can generously use flour to keep it from sticking to your hands, countertop, or tools.
- Chill to Manage Stickiness: If the dough becomes too sticky after adding yeast and milk, refrigerate or freeze it for 10 minutes. Alternatively, flour your hands thoroughly to shape the dough into a ball before it rises.
- Stand Mixer Advantage: Using a stand mixer ensures consistent blending and makes the process easier with less effort.
- Rolling Made Easy: If your gluten-free cinnamon roll dough feels too dry to roll, wet your fingers lightly. If it’s too sticky, sprinkle on a little extra flour.
How to Make Gluten-Free Cinnamon Rolls
Below is an overview of the instructions for this gluten-free cinnamon roll recipe. Please be sure to scroll down to the recipe card below for the ingredients and complete instructions along with tips to make the gluten-free 1:1 flour version.
For the best results, use an electric stand mixer to combine the ingredients. When you mix ingredients by hand, it can be really easy to overwork the dough, which causes the rolls to be hard and chalky tasting.
- Mix the Dough. Combine gluten-free bread flour, yeast, salt, sugar, and wet ingredients including warm milk, melted butter (or vegan butter), and a large egg in a stand mixer or large mixing bowl. Mix with a stand mixer or hand mixer on medium speed until just combined.
- Rest. Cover, and let rest for 20 minutes to hydrate the gluten-free dough.
NOTE: The rest time is crucial for bread flour and gluten-free flour blends to hydrate properly before kneading and rising.
- Knead. Knead gently for 1 minute. Then, shape the dough into a ball, and place it in an oiled bowl. Cover again, and let the dough rise in a warm spot for 40 minutes (or longer if using active yeast).
- Shape and rise the dough. With well-floured hands, shape the dough into a ball, and place it in an oiled bowl. The texture will be similar to sticky play dough. Cover the bowl again, and place it in a warm spot for 40 minutes. The dough will puff up noticeably, though it won’t double in size like traditional flour.
Note: If using active versus instant yeast, the rise time might take 10 minutes longer as the yeast mixture activates.
Filling, Slicing, and Baking
- Make the filling. While the dough is rising, make your filling. Mix coconut sugar, raw sugar, cinnamon, salt, and softened unsalted butter into a paste. Scrape the sides of the bowl as needed! I like to add cornstarch so the filling doesn’t spill out during the baking process.
- Roll out. Use a rolling pin to roll dough into a rectangle, brush with butter, and spread the filling evenly.
- Pinch and slice. Gently pinch the seam down to seal on both ends. Then, cut the ends off so you can create even slices. I like to freeze the dough for a few minutes so it’s easier to slice (noted below). Then, slice the dough into 10 or 12 slices. Use a sharp knife or dental floss for clean slices.
NOTE: If the dough seems too soft to slice, place it in the freezer for 10 to 15 minutes to firm up.
- Let the rolls rise again. Place the rolls in a greased baking dish, and allow them to rise for 25–35 minutes. While they may not double in size, the gluten-free cinnamon buns will become noticeably puffier and ready for baking!
- Bake, top with icing, and serve! After that, transfer the banking pan to the oven, and bake for about 30 to 35 minutes. Note: if you’re using gluten-free 1:1 flour, the baking time will be shorter).
- While baking, make the icing. Mix powdered sugar, butter, and milk. Once the rolls are done baking, remove them from the oven, and spread the icing over warm rolls to taste. Feel free to add a sprinkle of brown sugar, coo, if you want to get really fancy.
Make Ahead Tips: You can prep the dough ahead of time, and store it in the fridge for up to one day. Alternatively, complete the first rise, roll out the dough, add the filling, and shape it into a log. Cut and shape the rolls. Then, wrap them tightly in plastic wrap, and refrigerate for up to 12 hours. Let the rolls sit at room temperature for 30–45 minutes before baking.
Icing Options
- If you can tolerate dairy products, feel free to make regular cream cheese frosting, or powdered sugar icing.
- If you need a dairy free option, I recommend using my recipe for sweetened vegan condensed milk or vegan cream cheese frosting!
More of Our Favorite
Gluten-Free Breakfast Recipes
Common Questions
Stored in an airtight container, leftovers will stay fresh at room temperature for up to two days or in the fridge for up to 5 days.
Yes! Leave off the icing, and freeze the rolls for up to two months. Thaw in the fridge overnight, reheat in the oven, and add the icing.
Of course, you can enjoy gluten-free cinnamon rolls cold. However, we love to warm them quickly in the microwave.
Gluten Free Cinnamon Rolls Recipe
- Total Time: 3 hours 30 minutes
- Yield: 10–12 servings 1x
- Diet: Gluten Free
Description
These gluten free cinnamon rolls are fluffy and soft, with a sweet filling and icing. Make this gluten free brunch recipe for the holidays! (Dairy-Free Option)
Ingredients
Dough
- 2 ¼ cups (270- 280 grams) gluten free bread flour (see notes)
- 2 ½ teaspoons instant yeast (see notes)
- 1 teaspoon kosher salt
- 4 Tablespoons (50 grams) sugar
- 1 cup warm non-dairy milk (preferably with fat)
- 4 Tablespoons butter, melted + extra to brush dough (non-dairy butter butter may be substituted)
- 1 large egg, room temperature
Filling
- ⅓ cup packed coconut sugar or brown sugar (see notes)
- 3–4 Tablespoons raw sugar or sugar substitute
- 1 Tablespoon cornstarch (helps prevent filling overflow during baking)
- 2 teaspoons cinnamon
- Pinch of sea salt
- 3 Tablespoons butter, softened (vegan butter or refined coconut oil softened maybe be substituted)
Glaze
- 1 ½ cups powdered sugar or powdered sugar substitute
- 1 ½ Tablespoons melted butter (vegan butter or refined coconut oil may be substituted)
- 1–2 Tablespoons milk or non dairy cream
Instructions
- In a large mixing bowl or the bowl of a stand mixer, whisk together the gluten-free bread flour, yeast, salt, and sugar.
- Add the warm milk, melted (and slightly cooled) butter, and the egg. Mix until combined, about 1 minute on medium speed.
- Cover the bowl with a cotton towel or plastic wrap and let the dough rest for 20 minutes. This rest time is crucial for bread flour to hydrate properly before kneading and rising.
- Using a dough hook or your hands on a well-floured surface, gently knead the dough for about 1 minute, just until it becomes firmer, smoother, and less sticky. Avoid overmixing.
- With floured hands, shape the dough into a ball and place it in a lightly oiled bowl. The texture should resemble playdough. Cover the bowl again and place it in a warm spot for 40 minutes. The dough will puff up noticeably, though it won’t double in size like traditional flour. NOTE- If using active versus instant yeast, the rise time might take 10 minutes longer.
- While the dough rises, combine the coconut sugar, raw sugar, cornstarch, cinnamon, sea salt, and softened butter in a small bowl. Mix until it forms a paste-like consistency. Set aside.
- Once the dough has risen, transfer it to a well-floured surface. Spread it into a large rectangle (approximately 10×12 inches) with a thickness of ⅓ to ½ inch. For easier rolling, place wax paper over the dough and use a rolling pin.
- Brush a small amount of melted butter over the surface of the dough, then spread the filling evenly, leaving a ½-inch border around the edges.
- Starting on the long side of the rectangle, carefully roll the dough into a tight log. If the dough feels dry, lightly wet your fingers; if it’s too sticky, use a little more flour. Pinch the seam to seal the roll, and trim the ends for even slices. Note: If the dough is too soft to slice, place it in the freezer for 10–20 minutes to firm up. Once firm, slice the log into 10–12 even pieces and arrange the slices in an oiled cake pan or baking dish.
- Cover the rolls and let them rise for 25–35 minutes, or until slightly puffy.
- Preheat the oven to 350°F while the rolls are rising. Bake on the center rack for 30–35 minutes, or until the rolls are golden brown and a toothpick inserted into the center comes out clean.
- While the rolls are baking, whisk together the glaze ingredients (powdered sugar, melted butter and 1 Tablespoon milk) in a small bowl until smooth. Add more milk a little at a time until desired consistency is reached.
- Once baked, let the rolls cool in the pan for 10 minutes. Then, spread the glaze evenly over the rolls before serving.
- Store in covered at room temperature for up to 2 days or the fridge for up to 5 days.
Notes
Substitutes– If you don’t have access to gluten-free bread flour, click HERE to view the recipe using gluten-free 1:1 flour. Note that you will need additional ingredients.
Ingredient Tips – If you are using active dry yeast, start by proofing it in warm milk with 2 teaspoons sugar. Let it sit for 5 minutes, or until the mixture becomes frothy and bubbly. Once ready, incorporate this mixture into the batter where the milk would normally be added. If you’re using active (dry) versus instant yeast, the rise time might take 10 minutes longer.
Most baker’s yeasts, like instant and active dry yeast, are gluten-free, but it’s always best to check the label to be sure.
Make Ahead Tips – The dough can be prepared in advance and stored in the refrigerator for up to one day. Alternatively, complete the first rise, roll out the dough, add the filling, and shape into a log. Cut and shape the rolls then Cover the rolls tightly with plastic wrap and refrigerate for up to 12 hours max. Before baking, allow the rolls to come to room temperature for 30–45 minutes.
Baking Tip – I usually rotate the pan halfway through baking for even heat flow.
- Prep Time: 2 hours
- Rest Time: 1 hour
- Cook Time: 30 minutes
- Category: desserts
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll with icing
- Calories: 296
- Sugar: 29.9 g
- Sodium: 379.5 mg
- Fat: 9.7 g
- Saturated Fat: 5.7 g
- Carbohydrates: 52.3 g
- Fiber: 2.1 g
- Protein: 2.8 g
- Cholesterol: 40.5 mg
So excited to make these for our Christmas morning breakfast tradition! (Was afraid we’d have to skip this year when my daughter was diagnosed with Celiac and homemade seems so daunting!)
If I make ahead and skip the 2nd rise and put them in the fridge instead will I need to do a 2nd rise the next morning before baking?
Hi Jessie! So glad you’re able to make these for your daughter ❤️. I would refrigerate them rolled up with filling (not sliced). Then the next day slice them and place them in baking pan. Cover and let them rise for 30-60 minutes. They won’t rise as much as the first rise but you should still be able to see the rolls expand and rise a wee bit. Then bake! If you’re rushed on time, you can skip the second rise but the texture won’t be as soft. They taste will still be delicious though ❤️
Woooo! We’re going to try today!
But pls help–what’s the deal with Xanthum gum? I couldn’t find a post (and haven’t seen in stores)…is this the magic ingredient that is going to make a glutenfree flour come out more bread like? If I add to eg straight cornflour will I finally be able to make a cookie? (prayer emoji)
Thanks much!
It actually is a magic ingredient. It replaces the protein of gluten in gluten free baking. YOu can definitely try using another ingredient if you don’t have it, but now sure it will be fluffy. Does that make sense?
We all devoured these rolls! They were gone in a flash at breakfast this morning, so darn delicious!
Yay! Happy to hear it, Wilhelmina. 🙂
My friend loved these! I love being able bake for everyone!
That’s awesome, Stephanie! Isn’t it great to have a recipe that works for everyone and tastes so good, nobody notices the difference?! 🙂
Decided to make these this morning and OMG they were amazing!
Yay! So glad you enjoyed them, CP!
This was so good!! Everyone at my house was impressed!
Ohhhh, I’m so happy to hear this, Toni! Thanks for the review and rating. 🙂
I’m excited to try these for my daughter who ha celiac disease. You said they can refrigerate. Can they freeze?
Hi Roxann!
I haven’t tried freezing them, but if you want to try it, I suggest that you leave the icing off and then add it after you warm the rolls up to serve them again.
Can I freeze these after baking if I made them vegan and gluten-free? If so, any suggestions for storage and reheating?
Sure! I do that a lot! I recommend freezing without the glaze . Then thaw out in oven. Once they are at room temperature, add the glaze and warm again at 300F or so, until glaze it melted . Does that make sense?
That makes perfect sense! Thank you! Is there any difference in texture or taste between freezing them before or after baking for the vegan gluten-free version? If freezing before baking is better, would we let it thaw overnight then bake it accordingly after resting it for the second time?
I would say the texture is a little denser once baked and then frozen. But reheating helps! If you freeze the dough after the first rise, then yes, let it thaw in the fridge overnight or at room temperature. Transfer to a warm spot, and let them rise for about an hour. They won’t rise too much, give they are vegan and gluten free, but they should expand! then Bake as instructed. Hope that helps. Keep me posted!
Can’t wait to try!
I hope you enjoy them, Phyllis!
I love that these are gluten free so my whole family could enjoy them!
I’m so glad your whole family could enjoy these Ashley!
These were such a huge hit with my kids. Even my picky 11 year old loved them!
Yes!! So glad to hear that! Thanks, Lauren!
I love cinnamon rolls and this is perfect way to avoid gluten…which is something I do.
I hope you have a chance to make the cinnamon rolls, Carrie. If you do, please come back and rate the recipe!