Easy Gluten Free Cinnamon Rolls

Name: Easy Gluten Free Cinnamon Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Ingredients: 1/4 cup 4 Tablespoons unsalted butter, melted; 1/2 cup light brown sugar; 1 Tablespoon ground cinnamon; 2 1/4 teaspoons active dry yeast (1 packet); 1/2 teaspoon granulated sugar; 1/2 cup milk heated to 105-110º (see notes for dairy free); 55 grams white rice flour (1/3 cup); 50 grams brown rice flour (1/3 cup); 65 grams Arrowroot (1/2 cup); 30 grams tapioca flour (1/4 cup); 16 grams sorghum flour (2 Tablespoons); 1 1/2 teaspoons xanthan gum; 1 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1/4 cup granulated sugar; 1 large egg (room temperature); 3 Tablespoons avocado oil (see notes); 2 oz. cream cheese (softened); 2 Tablespoons butter (softened); 3/4 cup powdered sugar; 1 teaspoon pure vanilla extract; 2 teaspoons milk

By: Author Sharon Lachendro

Posted on Published: November 10, 2018 - Last updated: October 21, 2023

52 Comments

Categories Breakfast, Gluten-Free, Rolls

Home » Breads + Baking » Rolls » Easy Gluten Free Cinnamon Rolls

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These Gluten Free Cinnamon Rolls are soft, yeasty, and sweet. These gluten free cinnamon buns call for a cream cheese frosting on top. There’s even an option to make these dairy free!

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A Gluten Free Cinnamon Roll with cream cheese icing on a stack of white plates

Gluten Free Cinnamon Roll Recipe

I’ve been promising you guys some recipes for a while and these Cinnamon Rolls are one of them. But with the huge amount of work that writing and photographing a cookbook was, I wasn’t able to deliver until now.

I seriously feel like a politician of the food blog world – making promises I haven’t been able to keep. But times are changing, my friends! I’ve had big, BIG plans for the dough of my magical (yes, MAGICAL) gluten free dinner rolls for a while now.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Gluten Free Cinnamon Rolls,Breadsticks, Bread, Hamburger Rolls, Hot Dog Rolls, etc. ALL the carb-alicious possibilities.

Guys, this dough recipe really is magical, as mentioned above. It’s easy to work with, it’s versatile, and it yields unimaginable yeasty goodness, previously not thought possible with gluten free bread products.

Gluten Free Cinnamon Rolls without frosting in a round baking pan

Key Ingredients for these cinnamon rolls

1/4 cup 4 Tablespoons unsalted butter, melted
1/2 cup light brown sugar
1 Tablespoon ground cinnamon
2 1/4 teaspoons active dry yeast 1 packet
1/2 teaspoon granulated sugar
1/2 cup milk heated to 105-110º see notes for dairy free
55 grams white rice flour 1/3 cup
50 grams brown rice flour 1/3 cup
65 grams Arrowroot 1/2 cup
30 grams tapioca flour 1/4 cup
16 grams sorghum flour 2 Tablespoons
1 1/2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup granulated sugar
1 large egg room temperature
3 Tablespoons avocado oil

Equipment Needed

How to make delicious homemade cinnamon rolls gluten free

Step 1. Sir together the melted butter, light brown sugar, and ground cinnamon until combined then set aside.

Step 2. Butter an 8-inch cake pan or spray generously with non-stick spray and set aside.

Step 3. Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the warm milk, making sure the yeast is moistened. Let it sit for about 15 minutes to “bloom” as you prepare the other ingredients.

Step 4. Add the white rice flour, brown rice flour, arrowroot, tapioca flour, sorghum flour, xanthan gum, baking powder, and salt to a medium bowl. Whisk to combine and set aside.

Step 5. When the yeast has bloomed, add the egg, 1/4 cup granulated sugar, and avocado oil. Mix on low until combined.

Step 6. Add the dry ingredients and mix on low until the dry ingredients are incorporated. Turn up the speed to medium and mix for 1 minute. The dough should be slightly sticky and will easily form a ball.

Step 7. Spread out two sheets of plastic wrap on a flat surface and have them slightly overlap to create a large, square work space. Dust the plastic wrap generously with gluten free flour and dust the dough with flour as well. Transfer the dough ball to the center of the prepared work space and top with two more pieces of plastic wrap. Roll the dough out into a thin, rectangle, approximately 10 inches by 14 inches.

Sing it with me… Ohhh…we’re halfway there…

Step 8. Carefully remove the top layer of plastic wrap and spread the cinnamon mixture over the dough, leaving a half inch of space on all sides.

Step 9. Use the plastic wrap to help roll the dough into a log, rolling it as tightly as you can. Use a knife (or unflavored dental floss) to cut the log into 9 equal pieces.

Step 10. Transfer the cinnamon rolls to the prepared baking pan. I sometimes gently roll them to round the sides again before putting them in the pan.

Step 11. Cover the pan loosely with plastic wrap and place in a warm spot to rise for one hour (I let mine rise on top of my preheated oven when my house is chilly).

Step 12. Preheat oven to 350 degrees. When the rolls have risen for one hour, remove the plastic wrap and bake for 20 minutes.

Step 13. Make the icing while the rolls are baking. Add the cream cheese and butter to a medium bowl and beat together using an electric hand mixer. When smooth, add the powdered sugar, vanilla extract, and milk. Mix until smooth and creamy. If you want a thinner icing, add more milk.

Step 14. Top the warm cinnamon rolls with the icing before serving. Serve immediately.

Spreading cream cheese icing on a pan of gluten free cinnamon rolls

Ingredient substitutions

Vegetable oil or canola oil can be subbed for the avocado oil.
unsweetened coconut milk for regular milk (see next section below)

Three additional ways to enjoy gluten free cinnamon rolls

Gluten Free Caramel Pecan Rolls: Take the classic cinnamon rolls to the next level by adding a layer of gooey, yummy caramel and chopped pecans to the bottom of the baking dish before adding the rolls. As they bake, the caramel and pecans will create the perfect balance of sweet and nutty topping that will go great with the cinnamon flavor.
Stuffed Cinnamon Rolls: Try adding several tasting fillings such as cream cheese, apple pie filling, or chocolate chips. Next, spread the filling over the rolled-out dough before rolling it into the desired shape. Who is ready to try this with me?!
Cinnamon Roll French Toast: Transform your leftover gluten-free cinnamon rolls into a scrumptious breakfast by created gluten free cinnamon roll French toast. Cut the cinnamon rolls into thick slices and dip them into beaten eggs and milk in a bowl. Fry the slices on an electric griddle until they are golden brown on both sides. Top with powdered sugar, a bit of maple syrup, and some fresh berries for a breakfast that almost feels like dessert!

If you’re feeling adventurous, try the following ideas!

Cinnamon Roll Bread Pudding: Turn gluten-free cinnamon rolls into an amazing bread pudding. Cube the cinnamon rolls that you made and place them in a baking dish. Whisk together a mixture of eggs, milk, sugar, and a splash vanilla extract, and then pour it over the cubed rolls. Let the mixture sit for 5-10 minutes to allow the rolls to absorb all of the liquid. Finally, bake until the top is golden brown. Serve these warm with a scoop of ice cream. Holy deliciousness, Batman!
Cinnamon Roll Waffles: Use this gluten-free cinnamon roll dough recipe to make gluten free waffles. Press the dough into a preheated waffle iron and cook them until crispy on the outside. Next top them with a cream cheese glaze, fresh berries of your choosing, or sprinkle cinnamon on top for the perfect finish!
Mini Cinnamon Roll Bites: For a bite-sized treat that anyone will enjoy, you can make mini gluten-free cinnamon roll bites. Roll out the dough, spread the cinnamon and sugar mixture, and roll it into a tight log instead of the traditional roll shape. Slice the log into bite-sized pieces and bake until golden brown. They would be perfect for sharing- that is, if you want to share!

How do I make them dairy free?

To make these cinnamon rolls dairy free, use unsweetened coconut milk in the dough and spray the pan very generously with non-stick spray. To make the icing dairy free, use dairy free cream cheese, vegan butter, and unsweetened coconut milk.

Measuring gluten free flour

I highly recommend you follow and sign up for this free guide on how to properly measure your flour. It’s so important to do it the right way. It will make your recipes much more likely to come out properly. Consistency is key!

Proper storage

Store leftover rolls in an airtight container for up to 1 day at room temperature or up to 3 days in the refrigerator. You don’t want them to get stale!

Freezing Cinnamon Rolls

If you wish to freeze these rolls, I recommend freezing them without the icing. Wrap them in plastic wrap and store in a gallon sized freezer bag. Simple!

Easy Gluten Free Cinnamon Rolls

This truly is the best gluten free cinnamon roll recipe and will rival any cinnamon roll made with wheat flour. And I’m not just saying that based on how I remember “real” cinnamon rolls tasting.

Don’t forget, I’m not the one that needs to eat gluten free in my household so I’m free to eat any and all the gluten-containing cinnamon rolls I want.

Spoiler alert – I would choose these every time!

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If you’re looking to serve these with a holiday brunch, be sure to also make my Ham and Cheese Quiche or Bacon and Swiss Quiche (made with my favorite gluten free pie crust), some fruit salad, and bacon wrapped kielbasa bites.

It’ll make for a 100% gluten free show stopping, drool-inducing spread for sure!

If you want individual cinnamon rolls (ie no center rolls) you can bake them in a well-greased muffin tin. They look like little cinnamon roll cupcakes!

PS if you’re looking for an easy GF breakfast that tastes like cinnamon rolls but is less work, try my Gluten Free Overnight French Toast Casserole with Cinnamon Swirl!

I also made a blueberry version of this – Blueberry Sweet Rolls that are perfect for spring 💙

A gluten free cinnamon roll on a white plate with a bite taken out

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Easy Gluten Free Cinnamon Rolls

4.85 from 112 ratings

These are the Gluten Free Cinnamon Rolls you’ve been dreaming of! Soft, yeasty, and just as good as ones made with wheat! There’s even an option to make these dairy free cinnamon rolls!

Prep Time: 20

Cook Time: 20

Additional Time: 1

Total Time: 1 40

Servings: 9

By: Sharon Lachendro

Print Rate Pin

Ingredients

For the Rolls:

1/4 cup 4 Tablespoons unsalted butter, melted
1/2 cup light brown sugar
1 Tablespoon ground cinnamon
2 1/4 teaspoons active dry yeast 1 packet
1/2 teaspoon granulated sugar
1/2 cup milk heated to 105-110º see notes for dairy free
55 grams white rice flour 1/3 cup
50 grams brown rice flour 1/3 cup
65 grams Arrowroot 1/2 cup
30 grams tapioca flour 1/4 cup
16 grams sorghum flour 2 Tablespoons
1 1/2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup granulated sugar
1 large egg room temperature
3 Tablespoons avocado oil see notes

For the icing:

2 oz. cream cheese softened
2 Tablespoons butter softened
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
2 teaspoons milk

Instructions

Sir together the melted butter, light brown sugar, and ground cinnamon until combined then set aside.
Butter an 8-inch cake pan or spray generously with non-stick spray and set aside.
Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the warm milk, making sure the yeast is moistened. Let it sit for about 15 minutes to “bloom” as you prepare the other ingredients.
Add the white rice flour, brown rice flour, arrowroot, tapioca flour, sorghum flour, xanthan gum, baking powder, and salt to a medium bowl. Whisk to combine and set aside.
When the yeast has bloomed, add the egg, 1/4 cup granulated sugar, and avocado oil. Mix on low until combined.
Add the dry ingredients and mix on low until the dry ingredients are incorporated. Turn up the speed to medium and mix for 1 minute. The dough should be slightly sticky and will easily form a ball.
Spread out two sheets of plastic wrap on a flat surface and have them slightly overlap to create a large, square work space. Dust the plastic wrap generously with gluten free flour and dust the dough with flour as well. Transfer the dough ball to the center of the prepared work space and top with two more pieces of plastic wrap. Roll the dough out into a thin, rectangle, approximately 10 inches by 14 inches.
Carefully remove the top layer of plastic wrap and spread the cinnamon mixture over the dough, leaving a half inch of space on all sides.
Use the plastic wrap to help roll the dough into a log, rolling it as tightly as you can. Use a knife (or unflavored dental floss) to cut the log into 9 equal pieces.
Transfer the cinnamon rolls to the prepared baking pan. I sometimes gently roll them to round the sides again before putting them in the pan.
Cover the pan loosely with plastic wrap and place in a warm spot to rise for one hour (I let mine rise on top of my preheated oven when my house is chilly).
Preheat oven to 350 degrees. When the rolls have risen for one hour, remove the plastic wrap and bake for 20 minutes.
Make the icing while the rolls are baking. Add the cream cheese and butter to a medium bowl and beat together using an electric hand mixer. When smooth, add the powdered sugar, vanilla extract, and milk. Mix until smooth and creamy. If you want a thinner icing, add more milk.
Top the warm cinnamon rolls with the icing before serving. Serve immediately.

Notes

To make these cinnamon rolls dairy free, use unsweetened coconut milk in the dough and spray the pan very generously with non-stick spray. To make the icing dairy free, use dairy free cream cheese, vegan butter, and unsweetened coconut milk.
Vegetable oil or canola oil can be subbed for the avocado oil.
Store leftover rolls in an airtight container for up to 1 day at room temperature or up to 3 days in the refrigerator. If you wish to freeze these rolls, I recommend freezing them without the icing.