Gluten-Free Cinnamon Rolls
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These gluten-free cinnamon rolls are soft, fluffy, and made with yeast for a classic cinnamon roll texture, all without the need for a stand mixer.
I’ve gotten so many questions over the years about whether my classic cinnamon rolls could be made gluten-free, so I finally sat down and worked out a version that actually delivers. And I’ll be honest, gluten-free baking can be intimidating, especially when yeast is involved.
These gluten-free cinnamon rolls are soft, fluffy, and taste like a classic cinnamon roll, not a compromise. The dough is more delicate than traditional dough, but it’s easy to work with and doesn’t require a stand mixer. If you’ve been missing a truly good gluten-free cinnamon roll, this recipe is a great place to start.
Table of Contents
“Thanks for such an AWESOME recipe! I’ll definitely be making these again!”
Why I Love These Cinnamon Rolls
- Soft and fluffy texture: These rolls are made with yeast and the right balance of ingredients to give you that classic cinnamon roll feel, even without gluten.
- No stand mixer required: The dough is softer and more delicate than traditional dough, so everything comes together easily by hand.
- A true cinnamon roll experience: From the gooey cinnamon-sugar filling to the creamy frosting, these don’t feel like a compromise.
- Great for special occasions: These are perfect for holidays, weekends, or anytime you want a gluten-free treat that feels just as special as the original.
Ingredients Needed
- active dry yeast – I used Fleischmann’s Original ActiveDry Yeast, but any brand of active dry yeast will work! Just make sure it’s active dry yeast instead of instant yeast.
- milk – we’re mixing the yeast into warm milk until it dissolves. I like using almond milk, but whole milk and 2% milk will also work.
- granulated sugar – helps to activate the yeast. Cane sugar works as well.
- eggs – helps the dough rise. Make sure you’re using room-temperature eggs.
- butter – for the dough and cinnamon sugar filling.
- flour – I recommend using Bob’s Red Mill 1:1 gluten-free baking flour for these cinnamon rolls. Not all gluten-free flours will work for this recipe as you need to make sure your flour contains xanthan gum.
- brown sugar – we’re mixing this with the cinnamon to make a cinnamon-sugar filling.
- ground cinnamon – you can’t have cinnamon rolls without the cinnamon!
- cream cheese frosting – we’re using a healthier cream cheese frosting for this recipe made with 4 simple ingredients: cream cheese, Greek yogurt, maple syrup, and vanilla extract.
Find the full ingredient list with measurements in the recipe card below.
How to Make Gluten-Free Cinnamon Rolls
Step 1: Stir yeast and 1 Tablespoon of sugar into warm milk until dissolved. Let the mixture set until you see bubbles, 5-8 minutes.
Step 2: By hand, whisk together eggs, melted butter and remaining sugar in a large mixing bowl. Pour in the yeast mixture and whisk to combine.
Step 3: In a medium bowl, combine flour, salt and baking powder.
Step 4: Add the dry ingredients to wet ingredients and stir until a nice dough forms. The dough should be soft, but not too sticky.
Step 5: Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1–2 hours. Then, make the cinnamon sugar topping while dough is rising.
Step 6: Once the dough has doubled in size, place a large sheet of parchment on the counter and lightly grease it. Press and roll the dough into a rectangle, about 14×10 inches (don’t roll it too thin).
Step 7: Spread softened butter on the dough with your fingers or a knife and sprinkle the cinnamon sugar mixture onto the butter.
Step 8: Starting at the top, roll the dough toward you into a large log, using the parchment paper to help roll.
Step 9: When it’s all rolled, pinch the seam closed and cut roll crosswise into 12 1-inch-thick pieces using a sharp knife.
Step 10: Place rolls on a prepared baking pan. Cover, and place in a warm place again for 45-60 minutes, until they rise and puff up.
Step 11: While cinnamon rolls are cooling, make cream cheese frosting.
Step 12: Spread frosting over warm cinnamon rolls and serve immediately.
Tips For Success
- Use a serrated knife or dental floss: A serrated knife makes cutting the rolls much easier. You can also use plain dental floss for clean cuts without squishing the dough.
- Use gluten-free flour with xanthan gum: Make sure your gluten-free flour blend contains xanthan gum. This helps the rolls hold together and gives them that soft, gooey texture.
- Don’t overheat the milk: The milk should be warm to the touch, around 105–115°F. If it’s too cool, the yeast won’t activate, and if it’s too hot, it can kill the yeast. If needed, let it cool for a few minutes before using.
- Use room-temperature eggs: Cold eggs can affect how the dough comes together and may interfere with the butter or yeast.
- Grease the bowl and pan well: As the dough rises, it can stick and tear if the bowl or pan isn’t greased properly.
- Roll the dough on parchment paper: This dough is very delicate. Rolling it out on parchment paper instead of directly on the counter makes it much easier to handle.
What to Serve With Gluten-Free Cinnamon Rolls
These gluten-free cinnamon rolls would be the perfect addition for Christmas morning or Easter brunch. Here’s what I would serve them with:
- Kale and Feta Crustless Quiche – I love pairing sweet and savory for brunch and this kale and feta crustless quiche is one of my favorites for brunch.
- Fruit Salad – Fruit is always a good brunch option. I love this simple mixed berry fruit salad.
- Pumpkin Spice Latte – Definitely have to serve cinnamon rolls with some sort of coffee to sip on and this pumpkin spice latte is so delicious! If you’re looking for a chilled option, this cold brew coffee would be perfect.
- Mimosas – To round out this special brunch, I would serve these cinnamon rolls with mimosas (or just orange juice while pregnant)! I also have a peach bellini recipe if that’s more your thing!
How to Store Leftovers
Let the cinnamon rolls cool completely, then store them in an airtight container in the refrigerator for 2–3 days. Reheat in the microwave for about 30–40 seconds, or warm them in the oven or toaster oven.
To freeze, store the cinnamon rolls in a freezer-safe container for up to 1–2 months. For best results, freeze them without the frosting and add it after reheating. When ready to eat, thaw and reheat until warm.
Frequently Asked Questions
There are a few reasons that your cinnamon rolls might have turned out dry. One possibility is that you used too little liquid in your dough or that the rolls got overcooked causing the moisture to evaporate. It could also be the type of flour you used. If you use gluten-free flour without a type of binding agent you may end up with dry or crumbly cinnamon rolls.
First, make sure you’re letting your dough rise in a warm location in your house. But if you’re in a rush and want your dough to rise faster there are a few things you can do to try and speed up the process. If you have a bread-proofing option on your oven you can turn that on and place your dough in the oven covered. Another option is to wet a kitchen towel with hot water, ring it out and then place it over the plastic wrap. This will add more warmth to the dough and help it to rise faster.
There are many reasons why your rolls might not have risen. Your yeast could be older, the milk could have been too hot, killing off the yeast or it might not have been warm enough, causing the yeast to not activate. Also, if your house is cooler, the rolls might need more time to rise. Make sure you’re letting the cinnamon rolls rise in a warm place.
Yes, totally! I like using my healthy cream cheese frosting on these rolls, but feel free to change up the glaze/frosting if you prefer! I also like making a glaze by whisking together 1 cup of powdered sugar with 2 Tablespoons of almond milk.
I haven’t tried making this recipe vegan and I’m not sure how it would turn out because the eggs are needed to help bind all the ingredients together. If you’re looking for a vegan cinnamon roll recipe, I recommend making my vegan cinnamon rolls recipe instead. I also have a vegan pumpkin cinnamon rolls recipe if you’re looking to switch things up with a pumpkin version.
Instant yeast should work just fine in this recipe, but I haven’t tested it. It won’t need to be dissolved in the warm milk (or “proofed”) and can be mixed directly into your dry ingredients. That said, I prefer to activate my yeast first to make sure it’s good and not old, which could affect the rolls rising.
More Breakfast Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Gluten-Free Cinnamon Rolls
Ingredients
Dough
- 1 0.25 oz. pkg. active dry yeast
- 1 cup warm milk, around 105°–115°F
- ⅓ cup granulated sugar + 1 Tablespoon
- 2 large eggs, at room temperature
- ⅓ cup unsalted butter, melted and cooled, plus more for greasing
- 3 cups Bob’s Red Mill GF 1:1 all-purpose, plus more for rolling dough
- 1 teaspoon sea salt
- 2 teaspoons baking powder
Cinnamon Sugar Filling
- ½ cup brown sugar, packed
- 1 Tablespoon ground cinnamon
- ¼ cup unsalted butter, softened
Cream Cheese Frosting
- 8 oz full fat cream cheese, softened to room temperature
- ½ cup full fat Greek yogurt
- ¼ cup maple syrup
- 1 ½ teaspoons vanilla extract
Instructions
- If you haven’t already melt your butter and set aside to cool.
- Heat milk in a saucepan or in the microwave (about 50-60 seconds) until warm, but not hot. Around (105°–115°F). Make sure milk isn’t too cold otherwise it won’t activate your yeast, but if it’s too hot it’ll kill the yeast!
- Add 1 Tablespoon of sugar to the milk and stir to combine. Pour yeast on top and let mixture stand until it bubbles, about 5-8 minutes.
- By hand, whisk together eggs, melted and cooled butter and remaining sugar in a large mixing bowl. Pour in yeast mixture and whisk to combine.
- In a medium mixing bowl combine flour, salt and baking powder.
- Add dry ingredients to liquid mixture and stir until combined and dough forms. Dough will be soft, but shouldn’t be too sticky.
- Cover bowl with plastic wrap or a warm towel and set in a warm spot in your kitchen. Let rise 1-2 hours, or until doubled in volume. Time will depend on how warm your house is. You can also use your “bread proof” setting on your oven or set your oven to the lowest temperature and heat for 1-2 minutes, turn oven off and add covered bowl to oven to let dough rise.
- While dough is rising, make cinnamon sugar filling by stirring together brown sugar and cinnamon in a small bowl. Grease 13 x 9-inch baking pan or round 9.5-inch pie pan with butter.
- Once dough has doubled in size, roll out a large sheet of parchment paper and spray with nonstick cooking spray. Lightly oil your hands and spread the dough onto the parchment paper. Roll dough with a rolling pin into roughly 14 x 10-inch rectangle. Do not press the dough too thin!
- Spread softened butter onto dough with your fingers then sprinkle cinnamon sugar mixture over butter. Press down slightly to ensure the cinnamon sugar mixture sticks to the butter.
- Starting at the top, roll the dough toward you into a large log, using the parchment paper to help roll, moving back and forth down the line of dough (in a “typewriter” motion) and always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat.
- When it’s all rolled, pinch the seam closed and cut roll crosswise into 12 1-inch-thick pieces using a sharp knife (cut down in one motion vs sawing the dough). Wipe off knife in between each cut to prevent the dough from sticking.
- Place rolls on prepared baking pan. Cover, and place in warm place again for 45-60 minutes, until they rise and puff up.
- Preheat oven to 350°F. Bake cinnamon rolls for 16-20 minutes, or until golden brown on top, rotating the pan halfway through. Do not overbake!
- While cinnamon rolls are cooling, make cream cheese frosting by adding cream cheese, greek yogurt, maple syrup and vanilla to a large mixing bowl. Using a hand mixer on medium speed, whip all the ingredients together until smooth and fluffy, scraping down the sides as needed. Alternatively, you can use a stand mixer.
- Spread frosting over warm cinnamon rolls and serve.
Video
Notes
- Gluten-free flour matters: This recipe was tested with a gluten-free 1:1 flour blend that contains xanthan gum. Using a different blend can affect the final texture.
- Dough texture: Gluten-free dough is much softer and stickier than traditional dough. That’s normal. Avoid adding extra flour or the rolls can turn out dense.
- Frosting timing: For the best results, frost the rolls while they’re still slightly warm so the frosting melts just a bit on top.
- Storage: Let the cinnamon rolls cool completely, then store them in an airtight container in the fridge for 2–3 days. Reheat in the microwave for 30–40 seconds or warm in the oven or toaster oven. The rolls can also be frozen for 1–2 months. For best results, freeze without frosting and add it after reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
My dough fell apart while baking… It looks like a big mess in the pan. Also, it wont seem to bake. It’s been in the oven for almost 30 minutes and its still giggly inside… What did I do wrong? I followed the recipe…
Hey Courtney – Oh no, I’m so sorry that happened — I know how frustrating it is when a recipe doesn’t turn out, especially when you’ve followed it closely! Can I ask which brand or blend you used? This can make a big difference in how the dough behaves. Some blends absorb more moisture than others, and not all contain xanthan gum or a binder, which helps hold the dough together. Let me know which flour blend you used and we can troubleshoot more from there. Thank you!
Unfortunately my dough fell apart while rolling. Nothing was changed. It was just to thin I guess? Me and my daughter still had fun making them
Oh no! I wonder what could have happened here. Did the dough seem too dry to you? I wonder if that’s why it was falling apart? Or maybe it was just being rolled too thin. So sorry you had troubles with this recipe!
I was worried when the dough was not too sticky, I thought, “no way is this going to turn out” because it didn’t seem as firm. It did turn out and it’s lovely. Recipe is very simple. I used a Pastry scraper to cut the dough (sprayed with Pam on both sides) and used it to lift into the pan. Dough is very soft but that’s why these are so good. The texture is spot on to non gluten free cinnamon rolls.
YAY! This is amazing, Cheri. I am so glad you are loving this recipe and it turned out amazing for you. Thanks for taking the time to share your review + star rating, it means so much to me!
so many adds it was hard to read the recipe
Hi Terry – So sorry to hear that. You can select “print recipe” on the recipe card and the ad’s shouldn’t be in the way. Hope that helps!
I would like to take these somewhere for christmas morning as cinnamon buns are a tradition in my family on that day. Can I make the dough in advance and then bake it that morning or is it better to precook them?
Hi Sam! Absolutely! Just follow the prep ahead instructions in the post above. You’ll make these all the way up to cutting them and putting them in the pan, then cover and refrigerate overnight. You’ll want to let them rise for 1-2 hours before baking. Hope these are a hit!
i’ve been baking for years now and dealing with bread doughs, yeast doughs, etc. i know how to follow a recipe. the dough ended up falling apart as it was getting rolled. wasn’t too thin, wasn’t to thick. any other dough would’ve rolled better than this. disappointed. gluten free flour isn’t cheap so i feel this was a wasted recipe. ended up mixing the dough back together and putting it in a loaf pan for a cinnamon bread…. that’s how bad it was. couldn’t even salvage the splitting roll. lame… go find a better recipe.
Hi Linda – I am so sorry this recipe did not turn out the way you had hoped. At what part did the dough fall apart, after the rise? Did you make any changes to the recipe? ?
Thanks for such an AWESOME recipe! I’ll definitely be making these again!
Yess!! I am excited to hear that you are loving this recipe, Heather. Thank you for sharing your review + star rating, I really appreciate it!
Came out more “cake” texture than fluffy, but still absolutely delicious!! My husband, who had celiacs disease, was so excited to taste these… we will absolutely make them again!
Ah yay! I am pumped to hear that you both are loving these cinnamon rolls. I wonder why they came out more of a cake-like consistency? Did you change anything about the recipe? Thank you for sharing your review + star rating, I appreciate it.
I had been eyeing this recipe ever since it was posted, but felt too intimidated to try. Also, holiday overwhelm was intense! But, today on Christmas Day, I could resist no longer. I was scared, but I just did it anyway. WOW! Thank you Brittany! These actually turned out! And are DELICIOUS! Love the addition of the full fat Greek Yogurt – it makes it healthy (LOL).
AHH! I love this. I am pumped to hear that this recipe turned out great for you and that is was a hit, Nappie. Thank you so much for coming back and sharing your review + star rating, it means so much to me!
I will start by saying that this kind of precise baking that requires rising is not my forte, but I was feeling ambitious. My dough was so wet, it was sort of comical. Like there was no way to cut it that it would keep any type of form and it just kept tearing. Any idea what would cause this?
Oh no! I am sorry to hear this recipe did not turn out the way you had hoped. Did you change anything about the recipe?
I didn’t change anything 🤷🏻♀️ I’m just gonna assume I measure wrong and chalk it up to Christmas brain fog/fatigue!
I just made these and they didn’t turn out fluffy like the photo. The dough doubled before I rolled it out, but when I had them rise after cutting the cinnamon rolls they barely changed.
Also, you think this recipe would work for a breakfast braid?
Hi Kasi- Was the temperature warm when letting the rolls rise? that would have been why, that process is pretty important. I have not made this recipe into a breakfast braid so I am not sure how it would work out.
Perfect pair with morning coffee!
Ah! I couldn’t agree more. I am so glad you loved this recipe. Thank you for sharing your review & star rating, I so appreciate it.
Hi! I wanted to make this Christmas morning. Is there a way to prep this before other than bake them? Thanks 😊
Hi Rachael – I haven’t prepped these ahead of time yet, but think you could make them, place them in the pan and pop them in the fridge. Bring them out about 1-2 hours before you want to bake them and let them rise. Then bake as directed. Let me know how this works out for you.
What a cool recipe! really handy! I have a friend who cant have gluten and I always struggle with ideas, she will love this next time she comes around 🙂
Perfect! I am so happy to hear that you are excited for this recipe. Thank you so much!
Hi Brittany Mullins,
My roll seemed to swell to the point of splitting, I don’t know where I went wrong, this unexpected accident gave me a headache.
Hi Desly – I am sorry to hear that the dough split. Did it happen as you were rolling it? Could it have possibly been rolled out too thin?
Thank you so much! Looks like another winner. I have Celiac–looking forward to trying this one. I might use my Pamelas pancake/baking flour. It has Zanthum gum and baking soda…not sure if that matters. So it will rise for sure with the yeast.
Aw yay! I am so glad you are excited to make this recipe. I hope you enjoy them. Sounds like that flour should work great! I can’t wait to hear how it turns out. Enjoy!
Can you a different flour and sugar for this recipe. Love your recipes!
Such a beautiful family!
Thank you, Nancy
Hi Nancy – If you are looking for a non gluten free cinnamon roll I would recommend these fluffy cinnamon rolls on my website. If you are looking to use a different brand of gluten free flour, I would just highly recommend it had the xanthan gum in the ingredients list. It not only helps bind the four together but gives the cinnamon rolls a more traditional texture. You can sub the granulated sugar for cane sugar if you prefer. Hope this helps and you enjoy this recipe!