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)
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Place the bowl with the dough inside of a larger heat-proof bowl. Heat 2 cups of water in the microwave for 2 minutes.
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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)
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Cover the bowls with a kitchen towel and allow the dough to rise for 20 minutes. (photo 8)
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In a small bowl, mix together the softened ¼ cup of butter and the pure vanilla extract until combined and smooth.
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In another small bowl, mix together the brown sugar and cinnamon.
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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)
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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.
Easy Gluten-Free Cinnamon Rolls
Cinnamon rolls are always the most popular sweet roll to bake! Now you don’t have to wait for a special occasion or holiday to make my gluten-free cinnamon rolls for breakfast or brunch.
These soft and gooey cinnamon rolls are made easily in a just little over an hour. Once you try my recipe, you will see how easy it is to make homemade gluten-free cinnamon rolls!
I know that this gluten-free cinnamon roll recipe will become one of your favorites to make and enjoy, just like it has mine!
More Gluten-Free Breakfast Recipes To Try!
- Gluten-Free Pancakes {Dairy-Free & Vegan Options}
- Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
- Easy Gluten-Free Waffles {Dairy-Free & Vegan Option}
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Easy Gluten-Free Cinnamon Rolls
Ingredients
Gluten-Free Dough
- ½ cup granulated sugar
- 1 cup milk, warmed to 110°-115°F You can substitute with unsweetened almond milk.
- 1 tablespoon instant yeast/rapid yeast I like Fleischmann's RapidRise yeast or Red Star Quick·Rise instant yeast.
- ¼ cup unsalted butter, melted and cooled You can substitute with dairy-free/vegan butter. I like Smart Balance butter spread.
- 2 large eggs, room temperature Bring whole eggs to room temperature by placing the eggs (not cracked) in a bowl with warm water for about 5 minutes. You can substitute with Bob's Red Mill gluten-free egg replacer.
- 1 teaspoon apple cider vinegar You can substitute with lemon juice.
- 3 ¼ cups all-purpose gluten-free flour with xanthan gum 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 flour are recommended for yeast baking.
- 2 teaspoons gluten-free baking powder
- ¼ teaspoon salt
- ½ cup heavy whipping cream, warmed You can substitute with half and half, whole milk, canned full fat coconut milk, or unsweetened almond milk.
Cinnamon Filling
- ¼ cup unsalted butter, softened You can substitute with dairy-free or vegan butter. I like Smart Balance.
- ½ teaspoon pure vanilla extract
- 1 cup brown sugar, packed
- 1 ½ tablespoons ground cinnamon
Cream Cheese Frosting
- 6 ounces cream cheese, softened You can substitute with dairy-free cream cheese. You may need to add more powdered sugar as dairy-free cream cheese is really soft.
- ⅓ cup unsalted butter, softened You can substitute with dairy-free/vegan butter. I like Smart Balance.
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Vanilla Icing
- 2 cups powdered sugar
- 5 tablespoons milk You can substitute unsweetened almond milk or water.
- 1 teaspoon pure vanilla extract
Instructions
For the dough:
- 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.
- Melt the butter in a glass measuring cup or small 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.
- 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 (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. 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. (See the recipe video.)
- 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. Dust your rolling pin with gluten-free flour and roll out the dough to about ½-inch thick and 12x14-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. (See the recipe video)
- 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. I use gluten-free coconut oil spray.
- 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.
- Make the cream cheese or vanilla frosting.
- Allow the cinnamon rolls to cool for a few minutes before frosting them. Enjoy!
- Store leftovers in an air-tight container. Reheat in the oven at 350°F for 10-15 minutes or individually microwave for 20-30 seconds.
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.
Overnight Cinnamon Rolls
- 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. 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
- 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 in freezer. When you are ready to bake, let the dough thaw in the refrigerator overnight, then bring 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 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.
Video
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.
- If you do not have a stand mixer, you can mix the dough ingredients with a large spoon. Once the dough is mixed, you can knead the dough by hand.
- The cinnamon rolls are best when eaten warm. If you have any leftovers, store them in an air-tight container and reheat them before eating. You can reheat in the oven at 350°F for 10-15 minutes or individually in the microwave for 20-30 seconds.
- Mama says, “Please check all of your labels!”
Nutrition
Bren says
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.
Kailyn says
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!!!
Tamara Wells says
Hi, do you know if cup4cup flour would work with this recipe? Thank you.
Audrey says
Hi Tamara! I have not tried this recipe with Cup4Cup because it has milk powder in the blend.
Phy says
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 !!
Kathy says
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!
Audrey says
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!
Eileen StLouis says
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!
Lorna says
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!
Jennie says
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?
Audrey says
Hi Jennie! Yes, you should be able to use my recipe to make a gluten-free caramel roll. I hope you enjoy it!
Amy Chariton says
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!
Wayne harding says
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
Sarah says
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
Maureen says
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?
Audrey says
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!
Karen O'Sullivan says
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!
Ally says
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.
Rebecca Portera says
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.
Samantha says
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?
Audrey says
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.
Jodie says
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.
Audrey says
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?
Lora Kenney says
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
Charlyce Altom says
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.
Audrey says
Thanks for the recommendation Charlyce! I will have to check it out. I am so happy that you enjoyed the cinnamon rolls.
Suzanne Wolf says
If doing the cinnamon rolls over night, do I wait to pour the heavy cream until the next morning?
Audrey says
Yes you would pour the cream over the cinnamon rolls right before you baked them. I hope you enjoy them Suzanne!
Audrey says
Hi Suzanne! Yes you wait to pour the heavy cream over the cinnamon rolls right before you bake them. I hope you enjoy them!
Mallory says
Hi there, I love your recipes! This is my first time making these. Can you make them 2 days ahead and keep them refrigerated?
Audrey says
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!
Sue says
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!
Barbara Barnhill says
Total yum factor here. Will certainly make again. We don’t miss the gluten at all.
Celeste Hatch says
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.
Christeen says
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.
Oriana says
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!
Bridy says
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 ?
Audrey says
Hi Bridy! My readers from Canada have told me they use the Robin Hood gluten-free flour successfully with my recipes.
Lue says
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!
Teresa says
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.
KAREN J HOWARD says
Delicious! My “go to” recipe from now on. Thank You!
Sara says
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!
Laurie says
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!
Laurie says
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!
Mike says
finally a GF cinnamon roll recipe that works, thanks so much, it has been a lot of trial and error along the way.
Jen says
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.
Audrey says
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.
Randee says
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!
Julie says
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.
L. B. S. says
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!
Chrissy says
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
Audrey says
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!
Tammy Arruda says
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!!😃
Liz says
Another Yum! Thanks Mama!
Jeana says
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
Audrey says
Hi Jeana! A lot of my UKK readers use Doves successfully with my recipes. Thank you so much for asking.
Sharon says
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.
Jessy says
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.
Audrey says
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.
tanya says
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?
Audrey says
Hi Tanya. Add the cream right before you bake them. I hope you enjoy the cinnamon rolls!
Viv says
I’m having trouble finding gluten free flours in the store ,so far just measure for measure 1:1 would this work?
Audrey says
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.
Laura says
Took a chance and made these Christmas morning. They were absolutely delicious. I followed the directions to a tee and they came out perfect!
Erica says
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!
Laurie says
Oh my! This was my first time making gluten free cinnamon rolls. It is so easy and so delicious. This is definitely a repeat!
Hailey McCarter says
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.