Gluten-Free Cinnamon Rolls. Swirls of cinnamon and sugar in a soft gluten-free roll topped with a vanilla glaze. The recipe also has a dairy-free option.
Cinnamon Rolls
I love all things cinnamon roll! Seriously, have you seen my recipes for Gluten-Free Cinnamon Roll Cake, Gluten-Free Cinnamon Roll Biscuits, Gluten-Free Cinnamon Roll Muffins, Cinnamon Roll French Toast Casserole, or Gluten-Free Cinnamon Roll Cookies?!
Gluten-Free Cinnamon Rolls
I have something to admit to you my friends, I was really intimidated by trying to create a gluten-free cinnamon roll recipe. I had never made cinnamon rolls from scratch before I went gluten-free.
I was a Pillsbury cinnamon roll girl. So, I’ve been avoiding making gluten-free cinnamon rolls and baking recipes similar to cinnamon rolls instead (see recipes above).
A good cinnamon roll recipe comes from a good yeast roll recipe. This fall I worked really hard at creating an easy Gluten-Free Dinner Roll recipe. It was adapted from my Homemade Gluten-Free Bread Recipe.
So, after I was happy with how the dinner roll recipe turned out, I knew I could try adapting it to make gluten-free cinnamon rolls. It took several tries working with the dough to get the taste and the texture exactly how I wanted it.
So now, I’m really excited to share this recipe for gluten-free cinnamon rolls with you! Making cinnamon rolls take a little time and patience, but they are so worth it!
How To Make Gluten-Free Cinnamon Rolls
- Pre-heat your oven to 100°F (the bread proofing setting). Once it gets to 100°F, turn off your oven.
- Add the granulated sugar into a large mixing bowl.
- Crack two eggs into a small bowl and whisk. Allow the eggs to come to room temperature.
- 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. Pour warm milk over the granulated sugar and stir to combine. (photo 1)
- Pour the instant yeast over the milk mixture and allow it to bubble up for a few minutes. (photo 2)
- Melt the butter in a glass measuring cup or small glass bowl. Make sure the temperature of the butter is not over 115°F before you add it to the milk and yeast mixture.
- Pour the whisked eggs and the apple cider vinegar into the milk mixture and mix until fully combined. I used the dough attachment to my KitchenAid stand-up mixer. (photo 3)
- Add the gluten-free flour, baking powder, salt, xanthan gum (leave out if your flour already has it). Mix on medium speed (6 on KitchenAid) for 5 minutes. Scrape down the sides when needed. Your dough will start to pull away from the sides of the bowl. The dough will be tacky and soft. It should not completely stick all over your hands, but should feel tacky and not dry and floury. Do not add more flour! (photo 4)
- Place dough in a greased ovenproof bowl and cover with plastic wrap. (I use coconut oil cooking spray) Cover the bowl with a towel and place in your warm oven for 1 hour to rise. (photo 5 & 6)
- During the last 10 minutes of the dough’s rising, make the filling. In a small bowl with a hand mixer, cream the softened butter, brown sugar, ground cinnamon, and pure vanilla extract together in a small bowl to make the filling. (photo 7)
- Remove the dough from the oven and preheat the oven to 350° F. (photo 8)
- Place the dough on top of a floured parchment paper and shape it into a rectangle. (photo 9)
- Dust your rolling pin with gluten-free flour and roll out to about 1 inch thick. (photo 10)
- Carefully smooth the cinnamon, butter and brown sugar filling over the top of the dough. Leave 1/2 inches bare (filling-free) on one long edge. (photo 11)
- Using the edge of the parchment paper, fold the edge up. Doing this will help you start your first layer in the rolling of the dough. Pull the parchment paper down slowly back to the counter. Now you have the start of your roll. (photo 12)
- Slowly roll the dough to form a log shape. (photo 13)
- Then cut the log into 12 equal rolls. (photo 14)
- Place the rolls in a greased 9×13 baking dish. (I use a coconut oil spray)
- Bake for 25-30 until they are light golden brown. Please watch your oven because all ovens are different.
- Make either the vanilla frosting (thicker) or the vanilla icing (thinner). Allow the cinnamon rolls to cool for a few minutes before frosting them or drizzle them with the icing. Enjoy!
- Store in an air-tight container. Reheat in the oven or microwave (about 30 seconds).
What is the best type of yeast to use in this gluten-free cinnamon roll recipe?
This recipe uses instant yeast or rapid rise yeast. I use Fleshman’s Rapid Rise Yeast. It is important to use the rapid yeast and to make sure it fresh and is at room temperature.
Gluten-Free Flour
These gluten-free cinnamon rolls were made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum it.
Most gluten-free all-purpose flour blends have the starches and the xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as to not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy cinnamon rolls!
I like 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.
Pro Tip For Measuring Gluten-Free Flour
First, it’s important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure the flour. I always measure gluten-free flour with the “spoon & level” method. I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Dairy-Free Baking
I have also included a dairy-free option for the gluten-free cinnamon roll recipe. For the dairy-free version, I used Smart Balance butter and unsweetened almond milk.
My husband, myself and youngest son are all dairy-free as well. So, now you too can enjoy a gluten-free and dairy-free cinnamon rolls.
I promise it is just as delicious made with dairy-free butter and dairy-free milk.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
Gluten-Free Cinnamon Buns Topping
I love both a thick frosting, like the Pillsbury cinnamon rolls have, and a drizzle glaze like the Cinnabon cinnamon rolls have. I couldn’t decide on which was best, so I included a recipe for both!
These homemade gluten-free cinnamon rolls are a family favorite! They are great for breakfast, brunch, and holidays.
More Gluten-Free Breakfast Recipes To Try!
- Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
- Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
- Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
- Eggs Benedict Casserole {Gluten-Free, Dairy-Free Option}
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Gluten-Free Cinnamon Rolls
Ingredients
- 1 cup warm milk ,110°-115°F, dairy-free use almond, cashew or coconut milk
- 1 packet rapid yeast/instant yeast , 2 1/4 teaspoons I used Red Star Instant Yeast
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter , 110°-115°F melted (110°-115°), dairy-free use Earth Balance or Smart Balance
- 2 eggs , room temperature and whisked
- 1 teaspoon apple cider vinegar
- 3 1/2 cups all-purpose gluten-free flour , I like 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.
- 2 teaspoons gluten-free baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons xanthan gum , leave out if your flour already has it in it
Filling
- 1/2 cup unsalted butter , softened
- 1 cup brown sugar , packed
- 1 1/2 tablespoons ground cinnamon
- 1/2 teaspoon pure vanilla extract
Vanilla Frosting (thicker)
- 1/2 cup unsalted butter , dairy-free use Smart Balance butter
- 3 cups powdered sugar
- 1 tablespoon pure vanilla extract
Vanilla Glaze (thinner)
- 2 cups powdered sugar
- 5 tablespoons milk , dairy-free use cashew, almond or coconut milk
- 1 teaspoon pure vanilla extract
Instructions
- Pre-heat your oven to 100°F (the bread proofing setting). Once it gets to 100° turn off your oven.
- Add the granulated sugar into a large mixing bowl.
- Crack two eggs into a small bowl and whisk. Allow the eggs to come to room temperature.
- 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. Pour warm milk over the granulated sugar and stir to combine.
- Pour the instant yeast over the milk mixture and allow to it to bubble up for a few minutes.
- Melt the butter in a glass measuring cup or small glass bowl. Make sure the temperature of the butter is not over 115°F before you add it to the milk and yeast mixture.
- Pour the whisked eggs and the apple cider vinegar into the milk mixture and mix until fully combined. I used the dough attachment to my KitchenAid stand-up mixer.
- Add the gluten-free flour, baking powder, salt, xanthan gum (leave out if your flour already has it). MIx on medium speed (6 on KitchenAid) for 5 minutes. Scrape down the sides when needed. Your dough will start to pull away from the sides of the bowl. The dough will be tacky and soft. It should not completely stick all over your hands but should feel tacky and not dry and floury. Do not add more flour!
- Place dough in a greased oven proof bowl and cover with plastic wrap. Cover the bowl with a towel and place in your warm oven for 1 hour to rise.
- During the last 10 minutes of the dough’s rising make the filling. In a small bowl with a hand mixer cream the softened butter, brown sugar, ground cinnamon, and pure vanilla extract together in a small bowl to make the filling.
- Remove the dough from the oven and preheat the oven to 350° F.
- Place the dough on top of a floured parchment paper and shape it into a rectangle. Dust your rolling pin with gluten-free flour and roll out to about 1 inch thick.
- Carefully smooth the cinnamon, butter and brown sugar filling over the top of the dough. Leave 1/2 inches bare (filling-free) on one long edge.
- Using the edge of the parchment paper, fold the edge up. Doing this will help you start your first layer in the rolling of the dough. Pull the parchment paper down slowly back to the counter. Now you have the start of your roll.
- Slowly roll the dough to form a log shape. Then cut the log into 12 equal rolls.
- Place the rolls in a greased 9×13 baking dish. (I use a coconut oil spray) Bake for 25-30 until they are light golden brown. Please watch your oven because all ovens are different.
- Make either the vanilla frosting (thicker) or the vanilla icing (thinner). Allow the cinnamon rolls to cool for a few minutes before frosting them or drizzle them with the icing. Enjoy!
- Store in an air-tight container. Reheat in the oven or microwave (about 30 seconds).
Notes
- I like 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.
- For the dairy-free option, I used almond milk and Smart Balance butter.
- The cinnamon rolls are best when eaten warm. If you have any left-overs store in an air-tight container and reheat before eating. You can reheat in either the oven or the microwave (about 30 seconds).
- Mama says, “Please check all of your labels!”
Nutrition
Bonnie Matthews says
Can these be made the night before, cut and put into the pan and refrigerated until time to bake the next morning? I have had such a hard time with cinnamon rolls. Finally I made your Cinnamon Roll Cake instead. It was great, but would like to make “Cinnamon Rolls” for my celiac granddaughter, because that was always her favorite. Thanks for all the awesome recipes. I have used many of them.
Audrey says
Hi Bonnie! I have never tried to make them up ahead of time. I have seen where other recipes for cinnamon rolls you can refrigerate and then leave them out to rise somewhere warm (1-1/2 hours) and then you bake them according to recipe instructions. I have not tried this, so I cannot guarantee the results. I am super happy that you enjoyed the cinnamon roll cake! If you try and make them ahead of time will you please let me know how they turn out?
Jessica Schmitz says
did anyone try making them ahead of time? I have a brunch to go to after church and was wondering if I could prep these today!
Audrey says
Hi Jessica! I have not tried to make these ahead of time. If you try it will you please let me know how they turn out? Thanks!
Makayla says
It looks so good! I can’t wait to try it on Christmas!
Audrey says
Thank you so much Makayla! I hope you enjoy the cinnamon rolls!
Marcia Courtney says
Made these today and they were amazing! Our Christmas tradition can continue because of this recipe. Thank you
Audrey says
Hi Marcia, thank you so much for the wonderful 5-star review! I can’t tell you how happy this makes me to hear that you are able to continue your Christmas tradition. This is what it’s all about for me. Cooking and baking are one of my love languages. You are so welcome, I love sharing what I make for my family. Wishing you and your family a blessed Christmas. Thank you again!
Alexandria says
Absolutely delicious!!! I’m an experienced baker but since going gluten free about two years ago I was so intimidated to try my hand at making cinnamon rolls. A lot of recipes call for so many different flours and starches, but as soon as I saw this just called for a blend (and Pillsbury! My favorite gf blend!) I knew it was time. So happy I finally made them. Ate about half the pan in one sitting ???? Thank you Audrey for this fantastic recipe!!!
Audrey says
Thank you so much Alexandria for the amazing 5-star recipe review! It makes my heart so happy to hear that you enjoyed the cinnamon rolls. You are so welcome, I love sharing what I make for my family. Thanks again!
Laura says
These are great!!!
Audrey says
Thank you so much Laura for the wonderful 5-star recipe review! I am so happy that you enjoyed the cinnamon rolls. They are one of my family’s favorites. Thank you again!
Anika Pe says
Thank you sooo much for this recipe.I have always been looking for a nice cinnamon buns recipe and this one is AMAZING! Most recipes i have done before weren’t really nice, and I gave up trying making them. But somehow I thought I gonna give it a last try!!! Worth it !
At first, when I made the dough i wasn’t sure if they gonna turn out nice, but as soon as they been taken out of the oven… Yummmmmmmyyy
Audrey says
Thank you so much Anika for the wonderful recipe review! I am so happy that you enjoyed the cinnamon rolls and that the recipe is amazing! You really made my day. Than you again!
Cait says
Amazing. Enjoyed by the whole family. Will definitely be making again.
Audrey says
Thank you so much Cait for the wonderful 5-star recipe review! I am so happy that your whole family enjoyed the cinnamon rolls and that you will be making them again. Thank you again!
Sammeera says
Could I use self raising flour instead and how would I substitute it ? Thanks x
Audrey says
Hi Sammeera! I have never tried this recipe with self-rising flour. If you try it with the recipe will you please let me know how it turns out?
Chloe says
These are incredible. I was a little nervous because gluten free dough can be so blah and difficult to work with but they honestly turned out so delicious.
I am also allergic to eggs so I swapped for two flax eggs instead. Seemed to work just fine and the result was still soft doughy insides with nicely browned tops.
I used Bob’s Red Mill 1 to 1 Baking flour for anyone in need of another GF flour option.
Will definitely be making these again thank you!
Audrey says
Thank you so much Chloe for the wonderful 5-star recipe review! I am so happy that you enjoyed the cinnamon rolls, especially saying that they are incredible. I have not tried to make the dough egg-free, so I am glad that it worked with the recipe. Thank you so much for sharing that and that you used Bob’s 1 to 1 flour to make them. You are so welcome, I love sharing what I make for my family. Thank you again!
Katie Lane-Karnas says
Amazing!
Audrey says
Thank you so much Katie for the 5-star recipe review! I am so happy that you enjoyed the cinnamon rolls and that they were amazing. Thanks again!
Tiffany B. says
I’ve made a lot of gf cinnamon rolls for my hubby bc they are his fave, but these have by far been the best! They are delicious! ?? Great taste and great texture! Def going to hold onto this recipe!
Audrey says
Thank you so much Tiffany for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the cinnamon rolls and the are the best you have had. You really made my day, thank you again!
Allie says
Finding new & delicious GF recipes is so emotional for me bc I have been WF since the 90s when food wasn’t clearly marked and the medical professionals didn’t even believe it was a thing. But today, To celebrate my grandmother’s 102nd birthday, I made your recipe!! 4 generations had all the feels because we are all well, healthy and could share one of my grandma’s signature treats together. <3. Thank you for your hard work and wonderful recipes!
Audrey says
Thank you so much Allie for the awesome 5-star recipe review, this really made my heart happy! I am so happy that your whole family could celebrate your grandmother’s 102nd birthday with the cinnamon rolls. This really made my day! You are so welcome, I love sharing what I make for my family and help others. Thank you again, your review really blessed me.
Sherree Heisley-Wilson says
Thank you, so much Audrey…for sharing your gluten-free recipe!! My Son, Ian and I are trying a new tradition this year…Thanksgiving Brunch! Since it’s just the two of us…making large dinners…with lots of leftovers, doesn’t make sense for us right now, and lots of restaurants, this year, seem to be closed for Thanksgiving…and, my Doctors have strongly advised me… to go gluten-free. Cinnamon Buns have always been my Son’s favorite…but, I didn’t think I’d be able to make any…that I could have…so again, thanks…baking is my favorite relaxing pastime, [for over 40 years…]…I thought I’d have to give it up. Your recipe is the BEST, out of everything I have searched…I will be making them…ahead of time, so I will let you know, how that goes! …Sherree
Audrey says
Thank you so much Sherree for the awesome 5-stare recipe review, this made my day! My heart is so happy that you and your son enjoyed the cinnamon rolls and that my recipe is the best that you have tried. You are so welcome, I love sharing what I make for my family. Baking is one of my favorite pastimes too, it really is one of my love languages, so I totally understand. I have never made them ahead of time, so I look forward to hearing how it goes. Thank you again!
Katie Sanft says
My gluten eating husband loved these! He said they were just as good as the gluten-filled cinnamon rolls. Thank you!!!!
Audrey says
Thank you so much Katie for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the cinnamon rolls. Especially since your husband said they taste just as good as a gluten-filled cinnamon roll. You are so welcome, I love sharing what I make for my family. Thanks again!
Katie Hollis says
I made these dairy free for a party today and EVERYONE raved about them. NO ONE would have even known they were gluten free and dairy free; if I hadn’t mentioned it.
I wanted to mention that I made the cinnamon rolls last night, laid them out in the baking dish, covered with plastic wrap and refrigerated overnight. This morning I brought them to room temperature and then baked them in the oven. They turned out great! So you can absolutely make them ahead of time. I will be making these again. Thanks so much for this great recipe. Also, I wanted to note that I used the Bob’s Red Mill 1 to 1 gluten free flour and it worked quite well.
Audrey says
Thank you so much Katie for the awesome 5-star recipe review, it really made my night! I am so happy that everyone raved about the cinnamon rolls and you will be making them again. Thank you so much for sharing that you were able to make the cinnamon rolls ahead of time, and which brand of gluten-free flour you used as I know it will help others. Thank you again!
Lindsey says
Delicious! Wouldn’t have known they were gluten free if I didn’t make them myself! Used Cup 4 Cup flour and substituted 1/2 of that flour for almond flour. I made them the night before and put in fridge. Set out for 1 hour before baking! I made a cream cheese frosting too! My two celiacs(GF) were in heaven! Thanks for the recipe!
Audrey says
Thank you so much Lindsey for the awesome 5-star recipe review! I am so happy that everyone enjoyed the cinnamon rolls, as that you wouldn’t have known they were gluten-free. Thank you for sharing which brand of gluten-free flour and that you made them the night before, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thank you again!
Jaimie says
I made these last night and put them in the oven this morning after setting them out to come to room temp. They made the perfect Christmas morning treat! My family can’t wait for me to bake them again.
Audrey says
Thank you so much Jaimie for the awesome 5-star recipe review! I am so happy that your family enjoyed the cinnamon rolls. Thank you for sharing that you made them ahead of time and baked them in the morning, as I know it will help others. Thank you again!
Nicole says
After staring at cinnamon rolls for 2 days straight on Instagram i decided to find a recipe to make my own. I used President’s Choice gluten free flour because I dont have access to other ones in Canada.
These were quite delicious and am looking forward to putting some in the freezer to reheat for breakfasts
Audrey says
Thank you so much Nicole for the awesome 5-star recipe review! I am so happy that you enjoyed the cinnamon rolls and they were delicious. Thank you for sharing which brand of gluten-free flour you used, as I know it will help others. Thanks again!
M says
We are also DF, so I subbed unsweetened almond milk for the milk and used 1/2 butter flavored crisco and 1/2 Smart balance light for the dough. Then I used less Smart balance light than called for in the filling. The recipe turned out perfectly. The kids loved them. Super rich, so be warned 😉 12 rolls filled my glass baking dish and looked at good as it tasted. One last comment was the middle of dough for me was almost more biscuit in texture than roll. I think my flour blend might need a tad bean flour for this recipe to create more of a ‘chew’ to the texture.
Audrey says
Thank you so much M for the wonderful 5-star recipe review! I am so happy that you and your kids loved the cinnamon rolls and that the recipe turned out perfectly. Thank you so much for sharing the dairy-free ingredients that you used, as I know it will help others. Thanks again!
Ielena LESAR says
I made these for my family this morning. They were a big hit! So delicious. This is the best gluten free cinnamon bun recipe I’ve ever made! And the thick icing was so yummy!
Audrey says
Thank you so much Ielena for the awesome 5-star recipe review, it made my day! I am so happy that the cinnamon rolls were a big hit with your family and that it is the best cinnamon bun recipe you have ever made. Thank you again!