In my opinion, there’s no better breakfast than a warm, gooey gluten-free cinnamon roll. Whether you like them topped with tangy cream cheese frosting or drizzled with vanilla icing, I’ve got you covered! These easy gluten-free cinnamon rolls are soft, fluffy, and packed with cinnamon! They can also easily be made dairy-free, egg-free, or vegan!

Gluten-Free Cinnamon Rolls Recipe

Cinnamon rolls are always a crowd favorite, especially for a sweet breakfast or brunch treat. While they’re often served on Easter or Christmas morning, you don’t need a special occasion to enjoy them! These gluten-free cinnamon rolls come together with simple, step-by-step instructions, a quick-rise method, and two delicious topping options—classic cream cheese frosting or a sweet vanilla glaze.

Gluten-Free Baking Tips

• Use a yeast-friendly gluten-free flour blend. For soft, well-risen cinnamon rolls, choose a gluten-free blend that includes a binder like xanthan gum or psyllium husk. Good options: Pillsbury GF, King Arthur GF Bread Flour, Better Batter, or Cup4Cup. Avoid single flours (like almond or oat) and blends without binders—they won’t rise properly and result in dense, gummy dough. If your blend doesn’t contain a binder, add 1 teaspoon xanthan gum per cup of flour.
• Do not overheat the milk or the butter. It could kill the yeast, and the cinnamon rolls will not rise. They should be warm to the touch like bathwater.
• Microwave the milk. I use a glass measuring cup for 1 minute to bring it to 110-115°F. I also use a thermometer to check the temperature.
• Do not roll the dough too thin. Gluten-free yeast dough is not as pliable as traditional cinnamon roll dough.
• Seal cracks in the dough with warm water. Dip your fingers in warm water during rolling, and smooth over the dough.
• Roll the dough up tightly, but not so tightly that it squeezes out the filling. A gentle tension is ideal.
• The second rise happens directly in the oven while it is preheating! Watch carefully and start the timer to bake the rolls as soon as the oven reaches temperature.

How To Make Gluten-Free Cinnamon Rolls Step by Step

Gather all the ingredients together.

Proof the yeast base: Pour 1 cup of warm milk into a large mixing bowl. Add 1/2 cup of granulated sugar to the warm milk and stir to combine. Pour 1 tbsp of instant yeast over the milk mixture, cover with a kitchen towel, and allow it to bubble up for 1-2 minutes.

Add eggs and vinegar: Whisk 2 room-temperature eggs in a small bowl. Add the whisked eggs and 1 tsp of apple cider vinegar into the mixing bowl. Mix until the ingredients are combined.

Combine the dry ingredients: Add 3 1/4 cups of gluten-free flour, 2 tsp of baking powder, and 1/4 tsp of salt to the mixing bowl.

Add the melted butter: Add the melted butter to the flour mixture and mix for 1-2 minutes, or until the ingredients are fully combined. I used the paddle attachment on my KitchenAid stand-up mixer. Scrape down the sides of the bowl.

Gently knead the dough: Change the paddle attachment to the dough hook and mix on medium speed for 3-5 minutes. Your dough will start to pull away from the sides of the bowl. The dough will be tacky and soft. Do not add more flour! Gluten-free yeast dough is softer than traditional yeast dough.

First rise: Place the dough in a greased, heat-proof bowl. Wet your hands with warm water and rub the dough ball to make it smooth. This step also adds moisture for the rise. Cover the bowl with plastic wrap. Place the bowl with the dough inside a larger heat-proof bowl. Heat 2 cups of water in the microwave for 2 minutes. Carefully pour the hot water into the larger bowl, and do not get water into the covered dough bowl. Cover the bowls with a kitchen towel and allow the dough to rise for 20 minutes.

Make the cinnamon filling: While the dough is rising, make the cinnamon filling. In a small bowl, mix together the softened 1/4 cup of butter and 1/2 tsp of pure vanilla extract until combined and smooth.

Add the cinnamon & sugar: In another small bowl, mix together 1 cup of brown sugar and 1 1/2 tbsp of ground cinnamon.

Roll out the dough: Spray a piece of parchment paper with gluten-free cooking spray or grease it with oil/butter. Place the risen dough on top of the greased parchment paper, dust the top of the dough with 1 tbsp of gluten-free flour, and shape the dough into a rectangle. Dust your rolling pin with gluten-free flour and roll out the dough to about 1/2-inch thick and a 12×14-inch rectangle.

Butter the dough: Using a spatula, spread the butter mixture on top of the rolled-out dough all the way to the edges.

Add the cinnamon filling: Sprinkle the brown sugar mixture over the butter. Pat down with your hands.

Make the dough log: Using the edge of the parchment paper, fold the longest edge up to start the roll. Slowly roll the dough, keeping it tight, to form a log shape.

Slice even rolls: Cut the dough log in half. Then cut each half into 6 equal rolls. I use dental floss to easily cut the dough.

Arrange the rolls and add the cream bath: Place the rolls in a greased 9×13-inch baking dish. Heat 1/2 cup of heavy cream in the microwave for 30 seconds. Pour the warm cream over the cinnamon rolls.

Second rise and bake: Place the cinnamon rolls on the middle rack of your oven. Turn your oven to 375°F (this is the second rise). Once your oven comes to temperature (375°F), bake the rolls for 15-20 minutes until light golden brown. Please check your rolls at the 15-minute mark. Allow the cinnamon rolls to cool for a few minutes before frosting them.

Make the frosting: In a medium-sized bowl, beat together 6 ounces of cream cheese, 1/3 cup of unsalted butter, 1 tsp of pure vanilla extract, and 1/8 tsp of salt until smooth. Add 2 cups of powdered sugar, one cup at a time, and mix until smooth. Do not chill the frosting. Keep it at room temperature until the cinnamon rolls are baked. (Option to make icing instead in recipe card).

Cool and frost: Spread the cream cheese frosting or drizzle the vanilla icing on the warm cinnamon rolls. Serve and enjoy!

Recipe Substitutions

Dairy-Free:

• Use unsweetened almond, coconut, or cashew milk in place of regular milk or cream.
• Replace butter with vegan butter (like Earth Balance or Miyoko’s).
• Swap cream cheese with dairy-free cream cheese or chilled coconut cream for the glaze.

Egg-Free Alternatives:

• Replace each egg with a chia or flax egg (1 Tbsp ground seed + 3 Tbsp water, rested until gelled).
• You can also use a commercial egg replacer like Bob’s Red Mill.

Flour & Starch:

• Use a rice flour-based gluten-free blend that contains xanthan gum (such as Pillsbury or Better Batter).
• If you need to avoid tapioca starch, substitute with cornstarch or arrowroot in equal amounts.

Buttermilk Substitute:

• Mix 1 cup dairy-free milk with 1 tbsp lemon juice or vinegar and let sit for 5–10 minutes.

More Brunch Pastries to Make

Gluten-Free Beignets: If you love the soft, pillowy texture of gluten-free cinnamon rolls, these powdered sugar-dusted beignets deliver that same tender dough experience in a fun, fried treat.

Gluten-Free Danish: These pastries bring the same bakery-style comfort as cinnamon rolls with a flaky texture and sweet filling that feels just as special for breakfast or brunch.

Gluten-Free Banana Bread: Moist, warmly spiced, and comforting, this quick bread gives you the same cozy flavors you love in cinnamon rolls without the yeast or rising time.

More Gluten-Free Breakfast Recipes to Try!

• Gluten-Free Donuts
• Gluten-Free Muffins
• Gluten-Free Pancakes
• Gluten-Free Waffles
• Gluten-Free Cinnamon Bread