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Gluten-free cinnamon rolls in a baking dish topped with a cream cheese frosting.
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4.50 from 12 votes

Gluten-Free Cinnamon Rolls

Make gluten-free cinnamon rolls with this simple recipe. They’re sweet, soft and come together quickly. No stand mixer required! They're the perfect addition to a holiday or weekend brunch.
Prep Time20 minutes
Cook Time20 minutes
Rising Time2 hours
Total Time2 hours 40 minutes
Course: Breakast
Cuisine: American
Keyword: gluten-free cinnamon rolls
Servings: 12
Author: Brittany Mullins

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.
    Yeast, sugar and warmed milk combined in a bowl.
  • 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.
    Egg mixture and yeast mixture combined.
  • In a medium mixing bowl combine flour, salt and baking powder.
    Dry ingredients whisked together in a bowl.
  • Add dry ingredients to liquid mixture and stir until combined and dough forms. Dough will be soft, but shouldn’t be too sticky.
    Dry ingredients mixed with wet ingredients to make a dough.
  • 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.
    Dough left to sit and 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!
    Rolling out gluten-free cinnamon roll dough.
  • 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.
    Gluten-free cinnamon roll dough shaped into a rectangle, covered in a layer of butter and cinnamon sugar mixture.
  • 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.
    Rolling the dough into a log with the assistance of parchment paper.
  • 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.
    The log of dough is cut into 12 even slices.
  • Place rolls on prepared baking pan. Cover, and place in warm place again for 45-60 minutes, until they rise and puff up.
    Cinnamon rolls placed 3 by 4 in a baking dish.
  • 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.
    Cream cheese frosting mixed together in a bowl.
  • Spread frosting over warm cinnamon rolls and serve.
    Baked gluten-free cinnamon rolls partially covered with cream cheese frosting.

Video

Nutrition

Serving: 1 cinnamon roll | Calories: 363kcal | Carbohydrates: 46g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 380mg | Potassium: 230mg | Fiber: 4g | Sugar: 20g