Is there anything more comforting than the smell of cinnamon rolls baking in the oven? That warm, sweet, spiced aroma that fills your entire home and promises something truly special is about to come out of the kitchen. For a long time, I thought that incredible, pillowy-soft texture was something I had to give up when I started baking gluten-free. I’m here to tell you, friend, that is absolutely not the case. These gluten-free cinnamon rolls are so soft, so gooey, and so downright delicious, they might just become your new weekend tradition.
This recipe is for everyone who misses that classic bakery-style treat but needs a gluten-free version that doesn’t compromise on flavor or that dreamy, pull-apart texture. They’re perfect for a lazy Sunday morning, a holiday brunch, or anytime you need a little hug in food form.
Table of Contents
Table of Contents
Why You’ll Love These Gluten-Free Cinnamon Rolls
- Incredibly Soft & Fluffy: No one will believe they’re gluten-free! The texture is truly magical.
- Surprisingly Simple: Don’t be intimidated by yeast dough. I’ll walk you through every step.
- Make-Ahead Friendly: Prepare them the night before and pop them in the oven in the morning for a stress-free treat.
- Totally Customizable: Add nuts, raisins, or a different type of frosting to make them your own.
Perfect GlutenFree Cinnamon Rolls Recipe Best Easy Baking
- Total Time: 2 hours 10 minutes
- Yield: 12 rolls 1x
Description
Savor the best glutenfree cinnamon rolls Our easy baking technique yields soft gooey homemade buns Perfect recipe for gf breakfast or dessert 154 chars
Ingredients
Instructions
Notes
Incredibly soft and fluffy gluten-free cinnamon rolls with a gooey cinnamon filling and luscious cream cheese frosting. A perfect treat for a weekend brunch or a comforting dessert.
- Prep Time: 1 hour 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 rolls
- Calories: 450 calories
- Sugar: 40 g
- Fat: 18 g
- Carbohydrates: 68 g
- Fiber: 3 g
- Protein: 5 g
Gathering Your Ingredients
Here’s what you’ll need to create this gluten-free masterpiece. I find that using a good quality 1:1 gluten-free flour blend with xanthan gum already in it works best for structure.
For the Dough:
- 2 cups warm whole milk (about 110°F)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 4 ½ teaspoons active dry yeast (2 packets)
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 5 ½ – 6 cups 1:1 gluten-free flour blend (I love Bob’s Red Mill or King Arthur)
For the Filling:
- 1 cup packed brown sugar
- 2 ½ tablespoons ground cinnamon
- ⅓ cup softened butter
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Let’s Make Some Magic: Step-by-Step Instructions
Ready to bake? Let’s do this! I promise it’s easier than you think.
- Activate the yeast: In the bowl of a stand mixer, whisk together the warm milk, sugar, and melted butter. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy. This is how you know your yeast is alive and ready to work!
- Make the dough: Using the dough hook attachment, add the eggs, salt, and 5 cups of flour to the yeast mixture. Mix on low speed until combined. Gradually add the remaining flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl. The dough will be sticky, but that’s normal for gluten-free dough!
- First rise: Place the dough in a greased bowl, turn it over to coat, and cover with a clean kitchen towel. Let it rise in a warm, draft-free place for about 1 hour, or until doubled in size. While you wait, why not whip up a batch of my Easy Gluten-Free Pancakes for another day?
- Roll it out: Punch the dough down and turn it out onto a floured surface (use your GF flour blend for dusting). Roll it into a 16×21 inch rectangle.
- Add the filling: Spread the softened butter over the dough. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle it evenly over the buttered dough.
- Roll it up: Carefully roll the dough tightly into a log, starting from the longer side. Use a sharp knife or piece of dental floss to cut the log into 12 equal slices.
- Second rise: Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover and let rise again for another 30 minutes. Preheat your oven to 350°F (175°C) during the last 15 minutes of this rise.
- Bake: Bake for 20-25 minutes, or until the rolls are lightly golden brown on top. While they bake, make the frosting by beating all the ingredients together until smooth.
- Frost & serve: Let the rolls cool in the pan for about 10 minutes before slathering them with that luscious cream cheese frosting. Serve warm and enjoy the bliss!
My Best Tips for Gluten-Free Baking Success
Gluten-free baking is a bit of a science, but don’t let that scare you! Here are my tried-and-true tips for perfect cinnamon rolls every time.
- Temperature is Key: Your milk must be warm, not hot, to activate the yeast without killing it. If it’s too hot to comfortably hold your finger in, it’s too hot for the yeast.
- Embrace the Stickiness: Gluten-free dough is notoriously stickier than traditional wheat dough. Don’t be tempted to add too much extra flour, as it can make the rolls dense. A well-floured surface and clean hands are your best tools.
- The Dental Floss Trick: For perfectly cut rolls without squashing them, slide a piece of unflavored dental floss under the roll, cross the ends over the top, and pull. It gives you a clean cut every time!
- Make Them Ahead: After placing the cut rolls in the pan, you can cover them tightly and refrigerate overnight. In the morning, let them sit on the counter for 30 minutes to come to room temperature, then bake as directed.
What to Serve With Your Cinnamon Rolls
These rolls are a star all on their own, but they’re also fantastic as part of a bigger brunch spread. Pair them with some crispy Gluten-Free Air Fryer and a fresh fruit salad for the ultimate sweet and savory combo. For a drink pairing, a cold glass of milk, a hot coffee, or a Creamy Strawberry Smoothie are all perfect matches.
Your Gluten-Free Cinnamon Roll Questions, Answered
Can I make these dairy-free as well?
Absolutely! You can easily swap the milk for your favorite unsweetened plant-based milk (oat or almond work great), use vegan butter, and for the frosting, use a dairy-free cream cheese alternative. The results are still fantastic.
How should I store leftovers?
Keep any leftover rolls (as if there will be any!) in an airtight container at room temperature for up to 2 days. You can also freeze the unfrosted baked rolls for up to 3 months. Thaw at room temperature and warm them in the oven before frosting.
My dough didn’t rise very much. What happened?
This usually points to an issue with the yeast. Either the liquid was too hot and killed the yeast, or the yeast was old. Always check the expiration date on your yeast and make sure your liquid is just warm to the touch.
Can I use a different type of gluten-free flour?
I highly recommend sticking with a commercial 1:1 blend that includes binders like xanthan gum. Using single flours like almond or coconut flour will not yield the same results, as explained in this guide from Beyond Celiac on gluten-free ingredients.
Nutrition Information
While these are definitely a treat, it’s good to know what you’re enjoying! Each frosted roll contains approximately 450 calories, 68g of carbs, 5g of protein, and 18g of fat. For more nutritional guidance on a gluten-free diet, the Celiac Disease Foundation is a wonderful resource.
There you have it—the secret to soft, gooey, absolutely irresistible gluten-free cinnamon rolls that will have everyone asking for the recipe. Baking them is a labor of love, but one that pays off in spades with every delicious, comforting bite. So preheat that oven, and get ready to fill your home with the best smell imaginable. Happy baking!