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My gluten-free cinnamon rolls are perfectly fluffy and delicious and even be prepped the night before! They are so easy to make and even easier to eat.
Love more gluten-free breakfasts? Try my almond flour pancakes, over easy eggs, crustless quiche, and frittata next.
I consider myself a cinnamon roll expert, having tried almost every possible cinnamon roll from every bakery chain, pastry shop, or bakehouse worldwide.
Now, I’ve also tried plenty of gluten-free baked goods (including cinnamon rolls!), and there was always something missing. I’m not sure if it was in the preparation or the flour mix used, but they just weren’t as good as I’d expected. Luckily, my homemade gluten-free cinnamon roll recipe ticks all the boxes and honestly rivals any of the ones using the standard flour!
Table of Contents
Why I love this recipe
- They are soft, fluffy, and sweet. And taste like any good cinnamon roll should!
- Seriously bakery-quality buns. My recipe is made from an instant yeast fermented dough. The dough is left to proof twice, leaving you with beautifully risen and extra fluffy cinnamon buns.
- The best gluten free breakfast. These rolls are so good, even those who aren’t celiac or following any sort of diet can enjoy them!
Ingredients needed
Because this is gluten-free baking, I’m not offering any real substitutions because this recipe can only be made as is.
- Sugar. To help bloom the yeast.
- Milk. The milk is warmed to activate the yeast. I used whole milk but almond milk or any other dairy-free milk works too.
- Instant yeast. This is my yeast of choice because it’s easy to use and activates quicker than active dry yeast.
- Butter. For fat, flavor, and moisture.
- Eggs. To bind the dough.
- All-purpose gluten-free flour. I always have success with King Arthur gluten-free flour, but most other 1:1 gluten-free flour blends will work well. Be sure that whichever flour you use contains xanthan gum.
- Heavy cream. The assembled cinnamon rolls are brushed with cream before baking to help them turn golden.
- Cinnamon sugar filling. A mix of butter, brown sugar, cinnamon, and vanilla.
- Cream cheese frosting. Either store-bought or my homemade frosting that uses cream cheese, butter, powdered sugar, and salt.
How to make gluten-free cinnamon rolls
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Activate the yeast. Whisk the sugar, warmed milk, and yeast in a large mixing bowl. Set it aside until the mixture is foamy.
Step 2 – Make the dough. Beat the eggs and melted butter into the yeast mixture until smooth. Next, stir in ½ cup of flour at a time.
Step 3 – Knead the dough. Cover the bowl with plastic wrap, then place it in a warm spot to rise.
Step 4 – Roll and fill. Transfer the now-risen cinnamon roll dough to a lightly floured surface and use a rolling pin to roll it out into a rectangle. Spread the filling over the dough.
Step 5 – Assemble. Roll into a log, slice into 8 pieces, then place in a greased baking dish. Brush the tops with heavy cream.
Step 6 – Bake, then frost. Bake until golden brown, then frost.
Arman’s recipe tips
- Did your yeast mixture not foam up? This means that the yeast is dead, and if you continue, the cinnamon rolls will not rise. It’s best to start over with fresh yeast.
- Resist the urge to add more flour to the dough, even if it feels sticky! The gluten free dough is naturally softer than traditional dough but will be easier to work with after a little more kneading.
- Let the rolls cool completely before adding the frosting on top. Otherwise, you’ll be left with a melted, gooey mess.
- Take them up a notch by decorating the rolls with chopped nuts, chocolate chips, or sprinkles after they’re frosted.
- Use dental floss to slice the log into rolls. It’s SO much easier than a sharp knife and has barely any sticking.
Storage instructions
To store: The rolls are best when they’re eaten the day they’re made. However, if you have leftovers, they can be stored in an airtight container in the fridge for up to 1 week.
To freeze: Keep the baked cinnamon buns in a freezer bag and freeze for up to 6 months. Let them thaw in the fridge overnight, then reheat them in the oven or microwave before serving.
Frequently asked questions
Once the rolls are cut and in the baking dish, cover the dish with plastic and leave it in the fridge overnight. Set them on the kitchen counter the next morning until they come down to room temperature. Bake as normal, then enjoy!
No, I don’t recommend it for this recipe. Stick with my keto cinnamon rolls instead. They’re made with almond flour and are naturally gluten-free.
First of all, patience is key when waiting for the dough to rise! My dough took about 1 hour when it was left to rise in a warm spot, but every environment is different and will take various amounts of time. If your kitchen is cold, place the covered bowl with the dough in a preheated, then turned off oven to help it rise faster.
Yes, you can make gluten-free cinnamon rolls without yeast by using baking powder instead. However, the texture may be different from traditional yeast-based cinnamon rolls.
Adding a bit of moisture to the filling can help prevent cinnamon rolls from becoming dry. You can use melted butter, honey, or maple syrup instead of dry sugar and cinnamon. Also, avoid over-baking the rolls as they continue to firm up slightly while cooling down.
More gluten-free baked goods
Gluten Free Cinnamon Rolls
Video
Ingredients
- 1/4 cup sugar
- 1 cup milk warmed to 110F.
- 1 tablespoon instant yeast
- 3 tablespoons butter melted
- 2 large eggs
- 3 cups gluten free flour * See notes
- 2 tablespoons heavy cream
Filling
- 1/4 cup unsalted butter
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
Cream cheese frosting
- 6 ounces cream cheese softened
- 1/3 cup unsalted butter softened
- 1 1/2 cups confectioners sugar
- 1/4 teaspoon salt
Instructions
- Start by making the dough. Combine sugar, warmed milk, and yeast in a large bowl. Cover and set aside for 15 minutes.
- Once the yeast is activated, add eggs and melted butter and beat until smooth. Gradually fold in the flour, ½ cup at a time.
- Knead the dough for 5 minutes. It will be tacky and soft but do not add more flour, as gluten free flour dough is softer than traditional dough. Cover the dough with a clean wrap and allow it to rise for 1 hour in a warm spot.
- Make the filling by combining the butter, sugar, and vanilla in a bowl until creamy.
- Dust a kitchen counter or flat surface with gluten free flour. Roll out the dough to a 1/4-inch thick rectangle.
- Spread the filling over the dough. Roll the dough, starting from the longer side, into a firm log. Cut the dough into 8 large or 10 smaller pieces and arrange the rolls into a butter-greased baking dish.
- Brush the rolls with heavy cream and allow them to rest for 15 minutes.
- Preheat the oven to 190C/375F.
- Bake the cinnamon rolls for 35-40 minutes, or until golden brown around the edges.
- Make the cream cheese frosting by beating together butter, cream cheese, confectioners sugar, and salt in a bowl until smooth.
- Once the cinnamon rolls have cooled to room temperature, spread the frosting on top.
Notes
Nutrition
Originally published April 2023, updated and republished July 2024
Hi, I was wondering if you have ever made your cinnamon rolls with a carmel topping then baking them and inverting (after cooling for 5-10 minutes) onto a serving plate?
Carmel topping consists of
1/4 c. butter melted
1/2 c brown sugar
2 T corn syrup
pecans
was hoping to avoid a soupy mess, I’m still pretty new to gluten free cooking, on the fast track for learning since my granddaughter was diagnosed with celiac disease. Thanks for your help
Ohhhhh I haven’t but- if you want to avoid a soupy mess, I’d probbably wait for the rolls to cool completely, frost, then serve straight away.
Best GF cinnamon rolls EVER!
The best thing I’ve ever see !
Best gluten-free cinnamon rolls I’ve ever tasted!
What would be a good heavy cream replacement?
Full fat coconut cream.