Gluten-Free Cinnamon Rolls
Updated
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 Cinnamon Rolls
Ingredients
Gluten-Free Dough
- 1/2 cup granulated sugar
- 1 cup milk, warmed to 110-115°F
- 1 tbsp instant yeast/rapid yeast
- 1/4 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 tsp apple cider vinegar
- 3 1/4 cups gluten-free all-purpose flour with xanthan gum recommended for yeast baking (we recommend Pillsbury or Better Batter Brand),
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup heavy whipping cream, warmed
Cinnamon Filling
- 1/4 cup unsalted butter, softened
- 1/2 tsp pure vanilla extract
- 1 cup brown sugar, packed
- 1 1/2 tbsp ground cinnamon
Cream Cheese Frosting
- 6 oz cream cheese, softened
- 1/3 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
- 1/8 tsp salt
Vanilla Icing
- 2 cups powdered sugar
- 5 tbsp milk
- 1 tsp pure vanilla extract
Instructions
For the Rolls:
- Pour the warm milk into a large mixing bowl. Add the granulated sugar to the warm milk and stir to combine. Pour the instant yeast over the milk mixture, cover with a kitchen towel, and allow it to bubble up for 1-2 minutes.
- Whisk the room-temperature eggs in a small bowl. Add the whisked eggs and the apple cider vinegar into the mixing bowl. Mix until the ingredients are combined.
- Add the gluten-free flour, baking powder, and salt to the mixing bowl.
- 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 to my KitchenAid stand-up mixer. Scrape down the sides of the bowl.
- 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.
- 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 of 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.
- While the dough is rising, make the cinnamon filling: In a small bowl, mix together the softened 1/4 cup of butter and the pure vanilla extract until combined and smooth.
- In another small bowl, mix together the brown sugar and cinnamon.
- Spray a piece of parchment paper with gluten-free cooking spray or grease with oil/butter. Place the risen dough on top of the greased parchment paper, dust the top of the dough with 1 tablespoon 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.
- Using a spatula, spread the butter mixture on top of the rolled-out dough all the way to the edges.
- Sprinkle the brown sugar mixture over the butter. Pat down with your hands.
- 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.
- Cut the dough log in half. Then cut each half into 6 equal rolls. I use dental floss to easily cut the dough.
- Place the rolls in a greased 9×13-inch baking dish.
- Heat the heavy cream in the microwave for 30 seconds. Pour the warm cream over the cinnamon rolls.
- 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 or icing them.
For the Cream Cheese Frosting:
- In a medium-sized bowl, beat together cream cheese, butter, pure vanilla extract, and salt until smooth. Add the 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. Spread the cream cheese frosting on the warm cinnamon rolls.
For the Vanilla Icing:
- In a medium-sized bowl, stir together all of the ingredients until smooth. Spread the icing over the warm cinnamon rolls.
Notes
- I test baked with Better Batter (original), Better Batter Artisan, and Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Not all brands of gluten-free flours are recommended for yeast baking. Please check the brand’s website.
- No stand mixer? You can mix the dough with a spoon and knead by hand—it’s more effort but totally doable.
- Bring eggs to room temperature — Place whole (uncooked) eggs in a bowl of warm water for 5 minutes to help them incorporate more easily.
- Flour your rolling pin — Prevents sticking and makes shaping the dough easier.
- Use dental floss to cut the rolls — It makes cleaner cuts without flattening the swirls like a knife might.
- Mama says, “Please check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Cinnamon Rolls Step by Step
Gather the ingredients: 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!
What Flours to Use for Gluten-Free Yeast Baking
When baking gluten-free cinnamon rolls or any yeast-based recipe, it’s important to choose a flour blend specifically designed for yeast baking. Look for blends that contain a balanced mix of starches and proteins, along with a binder like xanthan gum or psyllium husk. These ingredients help mimic the structure of gluten, allowing the dough to rise and hold its shape. Great options include Pillsbury Gluten-Free All-Purpose Flour, King Arthur Gluten-Free Bread Flour, Better Batter All-Purpose GF Blend, and Cup4Cup.
Avoid using basic gluten-free flour blends that lack binders or are made from a single flour. Blends without xanthan gum or psyllium—like plain rice flour or some 1:1 flours—won’t give your dough the elasticity it needs. Single-flour types like almond, coconut, or oat flour also don’t support yeast structure well and will result in dense, gummy rolls.
Binders like xanthan gum or psyllium husk are key. You’ll need about 1 tsp of xanthan gum per cup of flour if your blend doesn’t already include it. These binders trap gas during the rise, creating a soft, springy texture. Psyllium husk can also help hold moisture, giving your rolls a tender crumb and better flexibility when rolling.
Tips for Success
- Do not overheat the milk or the butter, or it could kill the yeast, and the cinnamon rolls will not rise. They should be warm to the touch like bathwater.
- I microwave the milk in 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.
- During rolling, you can seal any cracks in the dough with warm water. Dip your fingers in warm water 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.
Storage Instructions
Make ahead: Cover the cinnamon rolls with plastic wrap, and then place them in the refrigerator overnight. When you are ready to bake, bring the cinnamon rolls to room temperature. Remove the plastic wrap and place the cinnamon rolls on the middle rack of your oven. Proceed with the recipe from the second rise.
Refrigerator: Store leftover gluten-free cinnamon rolls in an airtight container at room temperature (if plain or iced) for up to 2 days or in the refrigerator (if frosted) for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes or individually microwave for 20-30 seconds.
Freezer: You can freeze these gluten-free cinnamon rolls either before or after baking them.
- To freeze before baking: The dough should be frozen after it is rolled up with the filling, and the rolls are cut. Cover the pan with foil, then place it in the freezer for up to 1 month. When you are ready to bake, let the dough thaw in the refrigerator overnight, then bring it to room temperature. Proceed with the recipe from the point of the second rise.
- To freeze after baking: Allow the cinnamon rolls to completely cool. Wrap the rolls with foil and then place them in a plastic freezer bag or in a freezer-safe container for up to 2 months. When ready to eat, defrost the cinnamon rolls to room temperature. Warm the rolls in the oven at 350°F for 10-15 minutes or individually in the microwave for 20-30 seconds.
Sticky, messy, waste of time, money, and energy. Followed to a T and these turned out horrendously. Very disappointing. I used king arthur’s GF 1:1 flour which DOES have xanthan gum, so the flour wasn’t the issue. I am a baker and never in my career has something turned out this terrible
Ever since going gluten free, I have missed making my grandmother’s famous cinnamon rolls during the holidays. I have tried many gluten free recipes to replace it, but they have all failed. I became so discouraged and stopped trying for a while.
I found this one recently, and this recipe has been the closest and most satisfying replacement for my grandmother’s recipe that I have found yet–and even my gluten-eating family members loved it (they are hard to please).
Thank you so much for this recipe! I am not sure why it is not turning out for some people–I just followed the directions.
I followed the recipe TO THE LETTER and it just ended up a sticky mess
This recipe is so far the best. I’ve tried many. The only cons were the dough was very sticky/soft. I placed on greased parchment paper and used another sheet of greased parchment paper and used my hands on top of paper to shape into a rectangle. Too soft to spread the butter so I melted it. It worked out just as good. Very difficult to place in the dish after it’s cut. I had to spray a spatula each time I moved it. They fell apart some but after everything was in the dish I was able to reshape. After it’s baked, it all comes together. Very good and will make again.
5 stars! Mama does know! I’m used to baking gluten free cinnamon rolls but this one tops them all! When I saw to use a 9×13 pan I was shocked. But they did rise a second time and fill it out. 👏 The filling is perfect. Followed the directions and it was a dream to roll and cut. Thank you!
i made the cinnamon roll recipe and THEY WERE AMAZING.. thank you for this recipe. others in the family also tried them and they didn’t know it was gluten free!!
I don’t usually leave poor ratings on recipes, because I usually don’t have issues. I don’t know what went wrong with this, but it wouldn’t even form a dough ball. I had to add copious amounts of flour for it to form a dough rather than a batter. I’m a baker, this isn’t my first rodeo. With the cost of ingredients, mess ups like this are not cost efficient. Pass on this one.
You have to be absolutely certain your GF flour has xanthan gum otherwise you will produce a batter rather than a dough. The flour is vital!
i feel i followed the recipe however dough didnot form a ball is not rising used yeast that i have used for everything else and it raised was the 1/2 cup of whipped cream suppose to go in doughapparently that was wrong it said to proof yeast 2 minutes it was starting to bubble but apparently it was underproofed should have used my usual proofing
I am90 years old so have a lot of experience with baking i made your sandwich bread that is fantastic so i decided to try the rolls
Hi Beverly, the warm cream gets poured over the rolls before they go in the oven. Adding it to the dough would definitely make it too loose and negatively affect the final rise.
Hello There…..I haven’t sampled your recipes as yet because I just found your site but I’m excited to try them. (I’ve been gluten free for many years..medical reasons) In the beginning I was the proud owner of objects that looked like loaves of bread but made better door stoppers! Upon reading I felt as if I was in a group where people were sharing their experiences and perhaps finding a solution.(It feels amazing when that happens because going forward a person has two options…throw everything out and curse the time wasted (not to mention the $money$) or being able to share where ideas/ solutions are offered and for years to come your a happy camper.
Now my question 🙂 I’ve made pancakes many times over the years..from scratch and packages…..when using baking powder the acid taste predominates the ‘whole’ thing. I read that a sour(ish) ingredient could off set the taste. So what could be used in the pancakes that would help…citrus, vinegar, etc no.
Why weren’t we told that we need a science degree before baking and a medical degree before ageing? Or I forgot…a certificate on computereez. Thank. You..baking powder and ? Caron
Hi Caron, we add a bit of apple cider vinegar to the dough in this recipe. That should be plenty! For pancakes, you can try swapping out the milk for buttermilk.
How do you make them egg free? I have a grandson who is allergic to eggs and a son who avoids gluten…. Thank you.
Hi Tori, we have not tested this recipe without eggs but would recommend trying an egg replacer such as Bob’s Red Mill.
I don’t know if I would make these again. If I did, I would add more flour because I ended up with a globby dough. I was able to roll it by adding more flour sprinkled on top and on rolling pin. It would not keep its shape to put into baking pan. I used Robin Hood Gluten free flour. I live in Manitoba, Canada. Dough is baking now. I hope it is edible.
Hi Wilma, thanks for letting us know the brand of flour you used. Different brands require different levels of hydration, so we suspect that’s the culprit here. We always recommend following the pictures/videos for our recipes to get an idea of what the dough should look like. We think adding more flour was the right move here, and we hope these turned out well!
What a great recipe! I’ve been following you since my son was diagnosed with Celiacs Disease at 5 yo! That was 5 years ago 🙂
What does pouring the heavy cream over the unbaked rolls do for the dough? THANKS! For everything!
Hi Leslie, it keeps them nice and moist and soft!
Have you ever halted the recipe and placed it in a 9×9? It’s just me and my husband and 12 is way too many for us to eat. And I have made these into caramel rolls as well before and they turn out so yummy!!
Hi Deanna, it should work well in an 8×8 or 9×9 pan if halved!
I have made this recipe multiple times in the past few years. I just made some this week for work and I feel like the recipe was updated in the past year? They were still good but not as good. If I’m not imagining things, could I get the old version?
Hi Cori, the recipe itself has not changed. We have updated the blog post and tips in the last year, but not the recipe!
I have made these and they are so good! I want to make them for Christmas morning but I would like to make dough a day ahead of time and bake Christmas morning. Do I do everything up until the point of heavy cream? Then pull them out of fridge Christmas morning let them warm up a bit then put heavy cream on and do second rise and bake?
Hi Whitney, that is what we would recommend! You may need a bit more time for the second rise since you’re starting from cold.
Question- if making the day before, do you have the second rise, then refrigerate. Next day allow to come to room temperature, add cream and bake. Or is second rise on day two?
Hi Lydia, refrigerate after the first rise, let come to room temp, then proceed with the second rise.
Thank you
where is the dairy free alternative? or can I just sub 1:1?
Hi Cindi, you can use dairy-free milk, butter, heavy cream, and cream cheese in a 1:1 substitution.
I followed this recipe to the T. They turned out amazing even though they have not cooled down yet. Hopefully, there is enough to ice once they cool!
As others have said, it is a little harder to work with. I found that being gentle with it is the key. Flouring my finger tips while handling the dough made the work much easier.
I used Kim’s Gluten Free Flour Blend (https://www.letthemeatgfcake.com). But everything else is according to Audrey’s recipe. Perhaps the best GF cinnamon rolls I’ve ever tasted. And I’ve been gluten free for 15 years or longer. What a pleasure to indulge again. Thanks, Audrey!!
why put heavy cream
Hi Victor, the heavy cream makes them softer, moister, and sweeter!
these rolls are so scrumptious!! it was my first time making cinnamon rolls so i appreciate that the recipe is very thorough 🥳 10/10
can I usa vegan butter for brioche bread
Hi Victor, it should work!
This recipe worked better than others I’ve tried, but it turned out so wet and sticky, it was unworkable. I added a tons of flour on the parchment to get any sort of usable shape. Next time I’ll use less liquid.
Turned out incredible and my family loved these! Didn’t flour the parchment (will not repeat that mistake next time!) but was still able to roll it enough to cut and add to the baking dish. Used Better Batter’s gf flour blend and almond milk instead of heavy cream, and it came out perfect! Thank you so much!
Made these for the first time. Im in Canada, and our Safeway has a compliments brand 1 for 1 GF flour. I have used this flower in other yeast breads. Works well. I also add 3/4 tsp xanthan gum even though the blends has it in there as well. Today half the batch went straight into the freezer to be baked at a later date, and half the batch I baked now. I did over bake a little, but they still were soft, moist and delicious. You mention to spray the parchment paper before putting the dough on it, I also sprayed a second piece of parchment that I put on top, then rolled it out. Worked perfect and did not stick at all. Great recipe, the friends who I am baking this for will be thrilled. thank you!!!
I was wondering if you have ever used Jovial Einkorn All purpose flour. It does not list xantham gum as an ingredient. How much would I add to the receipe?
Hi Danielle, we have not use that brand. We recommend adding about 3/4 tsp of xanthan gum!
When am I using the heavy cream? It’s listed for the dough and I am not seeing when it is added?!
Hi Ashley, you pour it over the rolls in step 17!
I used King Arthur Measure for Measure GF AP flour and these turned out amazing. I cant even tell they are GF. But don’t bother making them if your kitchen is over 80°F like mine was today. They seemed fine as I rolled out the dough and added the butter and sugar mixes but started oozing as soon as I tried to roll them into a log. I ended up rolling it as best I could and flopping the whole thing into the pan then cutting and reforming them into rolls. It was fruitless in the end cause they oozed into a single cinnamon cake during the 2nd rise. Best GF cinnamon cake Ive ever made though!! Im excited to try and make actual indvidual rolls in the winter.
I love this GF recipe but I wondered if anyone has made it with regular flour. And if so, how much flour did you use?
The dough stuck terribly to the Parchment paper and I had to throw it all out and start over. Use flour under the dough!
Made this for the third time today and figured it was time I left a review! My family and friends love this recipe and it’s by far the best GF baked good that I’ve made. I’d tried a few recipes for cinnamon rolls from GF on a shoestring but they always turned out dry. These however are so moist and I love that they’re less than 2 hours from start to finish.
I use Bob’s 1-1 and it works perfectly everytime. I love rolling with the parchment paper and never would have thought of that.
I use a bit less sugar in the cream cheese frosting and added a little milk to get the icing texture I was going for. My non-GF partner and friends also love these.
Definitely give them a shot and follow the great directions!
Maybe this is a dumb question but do you generally measure gluten free flour the same way a person would measure regular flour, meaning lightly scoop into measuring cup and then level? I was recently told to heap the flour but my dough turned out so dense.
Hi Kathy, yes, you should scoop into the measuring cup with a spoon and then level to avoid packing in the flour too tightly!
I’ve made this recipe several times, and always love it! However, I have noticed one problem. All five times I’ve made this, I’ve had the same issue. After adding the butter to the dough, it always gets too liquidy. No amount of using the mixer with get it to thicken, so I have to add 1+ cups of flour into it each time to make it stick together
Hi Noodlez, what brand of flour are you using? Different brands of gluten-free flour require different levels of hydration!
These smell and taste amazing, but my dough was so soft that they just fell apart during the rolling. Wouldn’t cut, and when I basically had to scoop them into the dish, they fell apart. So I’m currently baking dough balls. I used Cup4Cup flour. Any tips on making the dough sturdier?
Hi Claire, unfortunately, we have not tested this recipe with Cup4Cup, but we suspect that you may need to add a bit more of it to your batter to get the same consistency that we achieved with the blend we used in testing.
I’m giving 5 stars even though my first attempt didn’t turn out exactly. My dough was very soft & sticky but I resisted adding more flour. After rising, I managed to roll out the dough & had high hopes until it came to to rolling & cutting. They stuck to the parchment paper & didn’t want come off nicely. I put it all in the prepared pan & baked. The result was very good in flavour, texture. Although I’ve never had monkey bread (Celiac since 1985), I figured it looked like it. (I’ve found out since that monkey bread is deconstructed cinnamon buns). This recipe is a keeper & a second attempt will be coming! (I did use Bob’s 1:1….perhaps that was the issue. My couple of hours weren’t wasted as I’m happy with my “failure”😉)
Wondering if buttermilk could be substituted for the milk or heavy cream? I have some that needs to be used and not many opportunities to do it!
Hi Chelsey, that should work just fine!
What type of salt should be used?
Hi Kris, we typically recommend kosher salt!
These are OK. I used Pillsbury Gluten Free Flour and was disappointed that the rolls had a gritty taste to them. These were more like a biscuit type dough instead of a yeast dough. Not sure I would make again.
These cinnamon buns are truly delicious! I only had Bob’s 1:1 flour (not recommended for yeast baking), and the dough was very difficult to work with, as cautioned, but the taste was amazing! I will save this recipe, and definitely try it again with a recommended flour. Either way, they are so worth it!
So yummy! I always have trouble cutting the loaf into rolls. I now cut the dough into strips while it’s rolled out, apply my butter and cinnamon mixture, then roll each one up. Game changer for me! Hope this helps someone like me!
which GF flour did you like best for your recipe?
Hi, I also have a hard time cutting cinnamon rolls. Instead of using a knife, I use string or unflavored dental floss. Just scoot it under the roll, bring the strings up to the top, cross over and pull string away from the roll. The string will cut through the dough without squishing the insides out and also keeps them round. Perfect cuts every time.
What a great trick!
Crazy good!!! We used the cream cheese frosting that oozed down between tender layers of cinnamon dough. Best gf cinnamon roll I’ve ever had, AND better than most gluten ones!
Are you aware of a dairy free / soy free butter substitute ?
My husband can‘t have soy or peas. There is a pea product of some sort in the Earth Balance Soy free so he can’t have that.
Thank you
Hi Michelle, both Melt Organic and Miyokos are dairy-free, soy-free, and pea-free!
Do you know if oat milk would be ok? I need to make it dairy free but cant use almond milk!
Hi Stella! I think using oat milk should work just fine.
Hi Stella, I was wondering if you had a chance to try out this recipe with oat milk ? I’m also dairy free and was curious if this worked for you!:)
Absolutely loved these cinnamon rolls! I was afraid it would be difficult, but the recipe was so easy to follow! And they’re just so so good!
Used my Jules Gluten Free recipe flour blend. I have used this recipe for all my bread/bun/bisuits/scones with great success except this recipe???
Hi Lorraine! Do you mind explaining a bit what was wrong with the cinnamon rolls? That way I can make suggestions.
these are amazing I’m always trying to find a delicious substitute for gluten
We try not to use sugar. Is it imperative to use sugar in the dough or will it change the mixing and cooking outcome? Even though honey is sugar I will be using honey for the cinnamon mixture. Thoughts???
Hi Kris! The yeast needs some sort of sugar to feed on in order to get a nice rise, but you could also use honey in the dough instead of sugar. This recipe hasn’t been tested using honey, so unfortunately I can’t suggest a specific amount.
hey,
Im really excited to try these for Christmas!
What would you subsititute for heavy cream? My family can have dairy but I can’t and Ive been craving cinnamon buns for years, pretty much ever since I found out my health issues stemmed from gluten!
Hi Ally! The best substitute for the heavy cream would be full fat canned coconut milk, or you could also use unsweetened almond milk.
My favorite go-to recipe for cinnamon rolls! I made this recipe on a whim one day and was so delighted at how flavorful they were and the texture was heavy enough (but not too heavy) to be substantial without being too weighed down.
These were so good! I was craving cinnamon buns and these really hit the spot and were very easy to make. I cut the sugar in the dough to 1/4c as I thought that the 1/2c would be too sweet given the filling. They turned out fabulous and I will definitely be making them again. thank you!!
Wonderful recipe. Made these for Father’s Day, and they were a huge hit! The dough was easy to roll out, which was surprising. Will be making this again.
Thank you for this recipe! I recently found out I had to go gluten free. I am having to learn to cook all over again. I so appreciate your recipes! I would be missing out on a lot of things I like if it wasn’t for you.
I have been craving cinnamon buns for years and these tasted exactly like how my grandma used to make them when I was a child when I could eat gluten!! We used your dough recipe and just added a sticky sauce at the bottom of the pan and they turned out amazing! We even had to mix the dough by hand and they still turned out!! So so good!!!
Hi, do you know if cup4cup flour would work with this recipe? Thank you.
Hi Tamara! I have not tried this recipe with Cup4Cup because it has milk powder in the blend.
This comments is for mama knows , I’ve tried twice with the same result dough that is too soft flavor great but they almost melt in the oven . What possibly could be doing wrong ? I used Pillsbury gluten free flour .
Could it be the yeast and milk mixture sitting too long ?
Or that I put the sugar first, instead of milk first ? I’d the yeast mixture sits more than 2 mins what happens ? Just throwing ideas but I have no clue what’s making them too soft
Thank you !!
I used cup4cup flour and the buns had an amazing rise!
I want to try this recipe. I found the Better Batter Artisan flour. It does not have xanthan gum in it. How much should I add to the flour? It does have pysillium husk powder in it. I am just starting to bake gluten free and I am not used to adding xanthan gum to anything. Thanks for your help and the recipes!
Hi Kathy! You will not need to add anything extra to the Better Batter Artisan flour. You will use it just like any other gluten-free all-purpose flour blend. I hope you enjoy the cinnamon rolls!
Made many batches of this and they are terrific! We had about 50 people in our community who are gluten free, dairy-free, corn-free, egg-free, and sugar-free! I made substitutions you recommended and EVERYONE love them, even the non-special diet people! Thank you! We have your book and most of our bakers have your sight marked! God bless you for sharing your gifts!
I would love to try these and was womderig what you used in place of the sugar & dairy? thank you Arlene
These are absolutely delicious! I’m not the best baker so was worried I wouldn’t be able to make these. But they were lovely and soft and springy! I wonder if you could make these with a savoury filling like cheese? would I still need to include the sugar to activate the yeast? thanks!
I have been searching for a gf caramel roll for my family. Do you think I could use these and just add a brown sugar/butter mixture to the bottom of the pan?
Hi Jennie! Yes, you should be able to use my recipe to make a gluten-free caramel roll. I hope you enjoy it!
These were HEAVENLY!! They were soft, fluffy, and perfect! I was a little skeptical about dumping milk on top of them, but it sure kept them from drying out. I’ve been gluten free for over three years now and have been craving cinnamon rolls ever since. this is the first batch I’ve made and I’ll never use another! Ps: I used king Arthur’s gf flour blend and they turned out amazing!
wow. so glad I found this recipe. I had looked iin a few gf cookbooks we have and they were saying to use the yeast that isn’t fast rising. I love the internet for solving so many of life’s problems at times like this. it was my first time making cinnamon rolls. now that we have this recipe it won’t be our last. thanks from me and my beautiful gf wife. we make everything gf so she can eat. I can eat gluten. buy we keep the homestead safe from outside gluten sources. way to go. sharing this recipe and helping me (and others) out. Wayne
Omg these are amazing. I couldn’t find yeast specific gf flour so I bit the bullet and used bobs red mill 1:1 and they still turned out amazing!! So fluffy and tender with a little crispy bottom. Sooooooo good. thank you so much for this incredible recipe
I am a little confused about the second rise/baking of these. I read the recipe to say that the buns are in the oven for the second rise as it is preheating. Is this correct? Don’t they become burned on the top?
Hi Maureen! Yes the second rise in in the oven as it is preheated. Place the pan of cinnamon rolls on the middle rack. The gluten-free cinnamon rolls will not burn as they rise. I hope you enjoy them!
I am an experienced baker, and I too puzzled at the second rise instructions. For step 21, you might want to add the word “cold” as in “Place the cinnamon rolls on the middle rack of your cold oven”.
I’ve tried many GF cinnamon roll recipes that disappointed me, but these were great!
Thank you!
The best GF cinnamon rolls. I made a few personal changes but will definitely be my go to recipe. If I use salted butter do I omit other salt? Thank you!
These are amazing! Thank you for all the tips and tricks. I used a store-brand all-purpose gluten-free flour and they were perfect.
These were absolutely delectable and so easy to make! My husband didn’t even realize they were gluten free.
I used white gold gf flour and almond milk.
Loved the recipe! So yummy! I am trying to make a cinnamon roll for a friend who can have limited amounts of sodium….does the nutritional facts include the cream cheese frosting? Or just the roll itself?
I am so happy that you enjoyed the recipe Samantha! The nutritional facts includes the cream cheese frosting as well. I hope your friend enjoys them too.
This is the first Gluten Free cinnamon roll recipe I have made that didn’t leave me in tears after, so thank you for breaking down the process. However, when I baked these my cinnamon sugar leaked out of my cinnamon rolls, and I didn’t know what your recommendation would be to prevent this. I had a hard time getting the log to seal once I was done rolling so by the time I got them in the pan they lost any tightness they had, and some completely fell apart. I also did chill this in the fridge overnight, and let them sit on the counter about an hour before baking. Don’t know if that makes a difference or not.
Hi Jodie! I am so happy that you enjoyed the cinnamon rolls. Can you please tell me which brand of gluten-free flour you used?
I’ve been baking gf for over 20 years Those early years were rough! Now there’s so many great bakers working on flour blends and recipes. Great job with this one! Don’t know how you figured out the last thing to pour over cream ( I used df full fat oat milk) onto rolls before baking. I was skeptical, but it really helped texture and kept moist. Great work! Thank you for sharing
I recently Extra White Gold Gluten Free BREAD flour, which has definitely upgraded my yeast dough baking. Used it this time with this recipe and these are fabulous. Easy to find at Walmart and on Amazon.
Thanks for the recommendation Charlyce! I will have to check it out. I am so happy that you enjoyed the cinnamon rolls.
If doing the cinnamon rolls over night, do I wait to pour the heavy cream until the next morning?
Yes you would pour the cream over the cinnamon rolls right before you baked them. I hope you enjoy them Suzanne!
Hi Suzanne! Yes you wait to pour the heavy cream over the cinnamon rolls right before you bake them. I hope you enjoy them!
Hi there, I love your recipes! This is my first time making these. Can you make them 2 days ahead and keep them refrigerated?
Hi Mallory! I am so happy to hear that you love my recipes. I would not recommend making these two days ahead, but only one day ahead. I hope you enjoy them!
I accidentally added the cream to the mix instead of pouring over too. I also used Bob’s ( and then I added xantham). They didn’t quite rise the way I expected them to (my error!). So I made them more as a coffee cake (or blob as my husband said). Regardless of my mistakes, they were delicious!! Will make again!
Total yum factor here. Will certainly make again. We don’t miss the gluten at all.
These were so delicious! My kids who don’t have to eat gluten free said they were delicious! I always share my GF treats with my GF friends down the road and they loved them also.
These were so fabulous! I was really craving cinnamon buns and these hit the spot! I found that my dough was a little on the wet side so needed to add more flour to get it to the right consistency. I think it’s probably related t the type of gluten free flour blend that I used. My gluten eating husband also gave his stamp of approval so win win! Thank you!! Will definitely make these again.
I made these today and they were great! I have been gluten free for 10 years now and have been baking for all of them- I have messed up a couple other recipes somehow but this one came out great. The only thing I’m curious about to troubleshoot was mine kind of flattened out in the bottom some? So they lost some of their shape and I’m assuming it’s something wonky I did lol. But the dough was lovely and considerably less sticky than other doughs I have worked with. Thank you for giving us an excellent recipe and so many great tips!
Hi. The premade flour blends recommended aren’t available in Canada. Do you have any other suggestions for brands to try? Or recipes for blends that work with yeast ?
Hi Bridy! My readers from Canada have told me they use the Robin Hood gluten-free flour successfully with my recipes.
Thank you. Recently discovered I have a gluten allergy and have been struggling to find alternatives for my favorite foods, tried it out and WOW. I did add a little extra flour as someone else mentioned 1/4 cup was enough. I also added blueberries in there for 4th of July morning with some pink cream cheese frosting!! Loved this recipe and now am coming back for more recipes!
I attempted these for the first time tonight and struggled a bit with the second rise because the top started to burn before it even reached temperature. they were a little soft when I was taking them off the pan (i was panicking that they weren’t cooked all the way through.) but they tasted delicious and other than user error they were great.
Delicious! My “go to” recipe from now on. Thank You!
I made this recipe using Namaste brand gluten-free flour. And I used canned coconut cream as the whipping cream. These were the best cinnamon rolls that I have made so far with a gluten-free recipe and I’m going to save this one! Thank you thank you! My son was so excited to have a cinnamon roll!
YAY!! It worked! This is the best GF cinnamon bun recipe that I have tried, and I’ve tried plenty! I used the DF options and I didn’t have instant yeast, so I let them rise a little bit longer. I used Bob’s Red Mill 1:1 flour (blue bag) and needed to use about 1/4c more flour to get the texture and consistency right. I didn’t pour the heavy cream over top and they turned out perfect. The only downside is trying not to eat more than 1 at a time!
It worked! One of the best GF cinnamon bun recipes! I used Bob’s Red mill 1:1 (blue bag) flour and I needed to use about 1/4c more flour in order to get the texture and consistency right. They turned out fantastic!
finally a GF cinnamon roll recipe that works, thanks so much, it has been a lot of trial and error along the way.
Any idea how much xantham gum would. Be needed, my darn blend doesnt have it! I grabbed the bobs red mill all purpose gf mix but its good for yeast baking, per them, but of course i didnt think of the xantham gum aspect.
Hi Jen. I do not recommend using the Bob’s Red Mill all purpose mix as it is made with bean flour. Please let me know if I can help you in any way.
Bobs Red Mill in the BLUE bag is rice based, RED bag is the bean based one!
My daughter and I made these in December, for the holidays. They are a little process oriented, but so worth it. We did the gluten and dairy free option. So good. I froze the few I had left, and this past weekend, with a house full of company eating gluten yummies, I was able to enjoy my gluten-free treat!
This recipe is easy and delicious! Well worth the hour we invested in making the rolls. They are full of flavor. We will definitely make them again.
For someone who doesn’t like to bake, these were quick and easy. And best of all they tasted amazing! Thank you for the recipe!
I have a question about freezing the pre baked rolls. Do I freeze before adding the heavy cream or after? Then thaw and bake?
Chrissy
Hi Chrissy. Yes, pour the heavy cream over the rolls once they are thawed and you are getting ready to bake them. Thank you so much for asking. I hope you try my recipe and enjoy it!
I’ve tried several cinnamon roll recipes with not a lot of success… these were wonderful!! Super easy to put together too. I love that Mama gave dairy free options!! Will keep this recipe. Thank you!!😃
Another Yum! Thanks Mama!
Good morning,I would love to make these cinnamon rolls.I live in the United Kingdom, unfortunately I can’t purchase the flours that you have recommended.What Gluten free flour would you suggest using instead that I can purchase here in the U.K? Doves, a supermarkets own brand etc? Many thanks Jeana
Hi Jeana! A lot of my UKK readers use Doves successfully with my recipes. Thank you so much for asking.
I made these rolls today using Better Batter and they were delicious. I used Country Crock DF brand and homemade almond milk. First time ever making cinnamon rolls. Delish!!! Will definitely make again.
I’m not sure how many GF cinnamon roll recipes I’ve tried, but this one is pretty delicious and fluffy! Start to finish took me a little over 2.5hours (maybe I can shave it down with more practice). I live around 5300ft, so I did some research and made a few modifications for high altitude (I’ve also made a habit of weighing my GF flour). My dough was quite a bit more sticky than yours, which made rolling it up somewhat of a chore, but it worked out in the end. The step-by-step pics & video were very helpful, as was the ‘blog’ at the beginning – I learned a lot about yeast. I’m curious – why do you pour the heavy cream over before baking – does it just help keep the dough moist while baking? Thank you for taking the time to perfect and share this recipe.
Hi Jessy. I am so happy that you enjoyed the cinnamon rolls! Yes the heavy cream helps the cinnamon rolls be softer and gooier. Thank you so muchh for the wonderful recipe review.
hi there, if I wanted to refrigerate them
overnight do I pour the cream over the cinnamon rolls before I put them in the fridge or the next day before I put them in the oven?
Hi Tanya. Add the cream right before you bake them. I hope you enjoy the cinnamon rolls!
I’m having trouble finding gluten free flours in the store ,so far just measure for measure 1:1 would this work?
Hi Viv! The King Arthur Measure for Measure gluten-free flour is not recommended for yeast baking according to their packaging and their website. I buy the Pillsbury gluten-free flour from Walmart and you can also use the Pillsbury store finder to find local grocery stores near you that may carry it. I also recommend the Better Batter gluten-free flour. It can be purchased on Amazon or on their website.
Took a chance and made these Christmas morning. They were absolutely delicious. I followed the directions to a tee and they came out perfect!
These came out amazing, and I’ve struggled with gf bread in the past. I didn’t have enough heavy cream and made up the difference with maple brown sugar oat milk creamer, which added a great flavor to the rolls!
Oh my! This was my first time making gluten free cinnamon rolls. It is so easy and so delicious. This is definitely a repeat!
Absolutely Delicious!! Thank you so much for working so hard on this recipe. Your recipes have helped my GF/DF family SO MUCH. I used Pillsbury GF flour, Bobs egg replacer (egg allergy), and Vanilla Ripple milk for all of the milk / cream (one daughter doesn’t seem to tolerate coconut milk & is allergic to almond/cashew). Also smart balance butter.