The easiest recipe to make gluten-free cinnamon rolls! Soft, fluffy, and gooey cinnamon rolls topped with cream cheese or vanilla frosting. This gluten-free cinnamon roll recipe also includes options to make them overnight or to freeze.

Gluten-Free Cinnamon Rolls

I am really excited to share my recipe for easy gluten-free cinnamon rolls! I have been working on perfecting this popular gluten-free breakfast recipe for a while. I tested it again and again so that it would have super easy steps to follow, an easy way to raise the yeast dough, and make better-than-Cinnabon homemade gluten-free cinnamon rolls!

I know that gluten-free yeast baking can be tricky. I also knew that if I used both of my recipes for Easy Gluten-Free Bread and Gluten-Free Rolls as a starting point, I could develop the best gluten-free cinnamon roll recipe!

These gluten-free cinnamon rolls are made with just a few simple ingredients and take just a little over an hour to make. They can also be made ahead of time by refrigerating the dough overnight, or the rolls can also be frozen.

I have included lots of tips to help you make the best gluten-free cinnamon rolls! You can see just how easy this gluten-free cinnamon roll recipe is to make in the detailed step-by-step recipe photos and in the recipe video.

Tips for Making Gluten-Free Yeast Dough

Don’t be intimidated by the process of making gluten-free yeast dough! I promise that if you follow my recipe steps and my tips you will be successful.

The most important thing in making these gluten-free cinnamon rolls is the gluten-free flour blend that you choose. Not all brands of gluten-free flour are recommended for gluten-free yeast baking. I cannot express this enough!

For this gluten-free cinnamon roll recipe, I recommend using either Better Batter or Pillsbury gluten-free flour. My favorite for this recipe is the original Better Batter gluten-free flour.

I tested my recipe with Better Batter original blend, Better Batter Artisan (which is rice and gum-free), and Pillsbury gluten-free flour. All three of these all-purpose gluten-free flours make fluffy and soft gluten-free cinnamon rolls. The dough was easy to roll and rose beautifully.

Make sure to check if your brand of gluten-free flour is recommended for yeast baking. You can find that information on the brand’s website (example: Bob’s Red Mill 1-to-1) or sometimes on the brand’s packaging (example: King Arthur Measure for Measure). Most people are surprised to find out that these two brands of gluten-free flour are not recommended for yeast baking by their manufacturers.

I promise if you use one of the three brands of gluten-free all-purpose flours that I recommend, you will get big, soft, and fluffy cinnamon rolls!

The next most important ingredient in making a gluten-free yeast dough is the yeast. For this recipe, I use instant yeast.

Temperature and moisture are also very important in gluten-free yeast baking. Yeast grows and rises in warm and moist environments.

For example, if the milk is too hot, it will kill the yeast. Also, if you do not have a warm environment, the yeast will not rise correctly.

I have taken all the guesswork out of rising the gluten-free cinnamon roll dough! With my easy rising technique, the yeast dough has the perfect amount of temperature and moisture.

Which Yeast is Best for Gluten-Free Cinnamon Rolls?

For this cinnamon roll recipe, I use instant yeast. It is also known as quick rise yeast. I like baking with instant yeast because the dough needs less time for rising.

Also, there is no ‘proofing’ required for instant yeast, so you do not need to activate it and make sure it bubbles. However, I still dissolve it in warm milk and sugar to help get it started.

Cinnamon rolls can also be made with active dry yeast. Active dry yeast must be proofed before adding it to the dough ingredients. To proof yeast, it must be dissolved in warm liquid and sugar before it’s added to the rest of the dough ingredients.

Active dry yeast is proofed when little bubbles start to appear in the liquid after you dissolve the yeast. Also, active dry yeast dough needs double the rise time versus a dough made with instant yeast. I have not tested my recipe with active dried yeast.

The most common kinds of yeast used for baking are active dry yeast and instant yeast. Both of these types of yeast are gluten-free. I like baking with Fleischmann’s RapidRise yeast or Red Star Quick·Rise instant yeast.

How To Make Gluten-Free Cinnamon Rolls

All of the recipe’s ingredients are in the recipe card at the bottom of the page.

To bring the eggs to room temperature: place the whole eggs (not cracked) in a small bowl with warm water for 5 minutes.
Warm the milk to 110°-115°F. I microwave the milk in a glass measuring cup for 1 minute. I also use a thermometer to check the temperature. If your milk is too hot, it will kill the yeast. The milk should feel like warm bathwater. 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. (photo 1)
Melt the butter in a glass measuring cup or small glass bowl. Allow the butter to cool.
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, gluten-free baking powder, and salt to the mixing bowl. (photo 2)
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. (photo 3)
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. (photo 4) If you do not have a stand-up mixer, you can mix the dough by hand with a large spoon. Once the dough is formed, you can knead the dough by hand.
Place the dough in a greased, heat-proof bowl (I use a heat-proof glass or metal bowl).
Wet your hands with warm water and rub the dough ball to make it smooth. This step also adds moisture for the rise. (photo 5)
Cover the bowl with plastic wrap. (photo 6)

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 any water into the covered dough bowl. See the recipe video. (photo 7)
Cover the bowls with a kitchen towel and allow the dough to rise for 20 minutes. (photo 8)

In a small bowl, mix together the softened ¼ 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. (photo 9, 10, 11)
Dust your rolling pin with gluten-free flour and roll out the dough to about a ½-inch thickness and a 12×14-inch rectangle. (photo 12)

Using a spatula, spread the butter mixture on top of the rolled-out dough all the way to the edges. (photo 13)
Sprinkle the brown sugar mixture over the butter. Pat down with your hands. (photo 14)
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. See the recipe video. (photo 15 & 16)
Cut the dough log in half. Then cut each half into 6 equal rolls. I use dental floss to easily cut the dough. (photos 16 &17 )

Place the rolls in a greased 9×13 baking dish. I use gluten-free coconut oil spray. (photo 20)
Heat the heavy cream in the microwave for 30 seconds. Pour the warm cream over the cinnamon rolls. (photo 21)
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. (photo 22)
Make either the cream cheese frosting or the vanilla icing. (photo 23)
Allow the cinnamon rolls to cool for a few minutes before frosting them. Enjoy! (photo 24)

Overnight Cinnamon Rolls

You easily can make these gluten-free cinnamon rolls ahead of time. Cover the unbaked 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.

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. Please check your rolls at the 15-minute mark.

Freezing Cinnamon Rolls

You can also freeze these gluten-free rolls. They can be frozen before you bake them or after they are baked and completely cooled.

To freeze before baking:

After the dough is rolled up with the filling inside and cut, the rolls can be frozen. Cover the pan with foil, and then place in the freezer.
When you are ready to bake, let the dough thaw in the refrigerator overnight and then bring it to room temperature.
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. Please check your rolls at the 15-minute mark.

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.
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.

Tips for Making the Best Gluten-Free Cinnamon Rolls

Always use a brand of gluten-free flour that is recommended for yeast baking. Seriously, I can’t express this enough! Not all brands of gluten-free flour blends can be used in yeast baking. I highly recommend Better Batter and Pillsbury gluten-free.
Always use fresh, instant yeast and baking powder. Check the expiration dates.
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.
Use room-temperature eggs in the dough. Using cold eggs could affect the yeast or mix with the melted butter and cause it to coagulate. To quickly bring your eggs to room temperature, place them in a bowl of warm water for a few minutes.
Flour your rolling pin. This will keep the dough from sticking to the rolling pin.
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.
Use dental floss to cut the dough instead of a knife. Cutting the dough with a knife can flatten the dough.
If you are baking at a high altitude, you will need to adjust the recipe. King Arthur has a good resource for adjusting recipes for high-altitude baking.

Gluten-Free Flour

Gluten-free yeast baking is tricky and you cannot just use any brand or type of gluten-free flour. It is really important that you use gluten-free flour that is recommended for yeast baking!

I test-baked these gluten-free cinnamon rolls with three different brands of gluten-free all-purpose flour blends. I test baked with Better Batter (original blend), Better Batter Artisan blend, and Pillsbury gluten-free.

All three of these gluten-free flour blends are recommended for gluten-free yeast baking. Not all brands of gluten-free flour are recommended for yeast baking.

Make sure to check the brand of gluten-free flour to see if it is recommended for yeast baking. You can find that information on the brand’s website (example: Bob’s Red Mill 1-to-1 ) or sometimes on the brand’s packaging (example: King Arthur Measure for Measure).

I really appreciate that the King Arthur Measure for Measure states that it is “not ideal for yeasted recipes” on both their website and their packaging. I have not tested my recipe with the King Arthur All-Purpose gluten-free flour.

This recipe was developed with a gluten-free all-purpose flour blend made with rice (Better Batter and Pillsbury gluten-free). I also test-baked with the Better Batter Artisan blend which is excellent rice and gum-free flour.

All-purpose gluten-free flour blends already have starches and xanthan gum included. Do not add more xanthan gum to the recipe or you will get gummy cinnamon buns. All-purpose gluten-free flours are also often called a “cup for cup” or “1 to 1” gluten-free flour.

This recipe will not work with almond, coconut, or oat flour. I also do not recommend gluten-free flour blends made with bean flour.

Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Please remember that not all brands of gluten-free flours are recommended for yeast baking.

Ingredient Substitutions for Gluten-Free Cinnamon Rolls

I have test-baked these gluten-free cinnamon rolls with several different ingredient substitutions.

For Dairy-Free:

For the milk, you can substitute it with unsweetened almond milk or unsweetened coconut milk.
For the butter, you can use dairy-free or vegan butter. I like Smart Balance buttery spread.
For the heavy whipping cream, use canned full-fat coconut milk, canned coconut cream, or unsweetened almond milk. Make sure to stir the canned coconut milk before using it.
For the cream cheese, you can use dairy-free cream cheese. I like Kite Hill dairy-free cream cheese.

For Egg-Free:

You can substitute the eggs with Bob’s Red Mill gluten-free egg replacer.

Apple Cider Vinegar:

You can substitute lemon juice in place of apple cider vinegar.

Heavy Whipping Cream:

You can substitute with half and half, gluten-free coffee creamer, whole milk, full-fat coconut milk, canned coconut cream, or unsweetened almond milk.