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Easy Gluten Free Cinnamon Rolls

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

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

Three additional ways to enjoy gluten free cinnamon rolls

  1. 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.
  2. 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?!
  3. 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!

  1. 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!
  2. 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!
  3. 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!

<< pin this recipe to your Brunch board >>

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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This easy gluten free cinnamon rolls recipe is one that you MUST make! Soft, yeasty rolls with a buttery cinnamon filling and topped with cream cheese icing. Perfect for weekend brunch, breakfast, or holiday brunch! You can even make these gluten free cinnamon rolls dairy free, too! Gluten free bread recipe from @whattheforkblog - visit whattheforkfoodblog.com for more! #glutenfree #cinnamonrolls #brunch #glutenfreebaking #sweetrolls #baking #glutenfreerecipes

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 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 9
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

  1. 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.
  2. Vegetable oil or canola oil can be subbed for the avocado oil.
  3. 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.

Nutrition Information

Serving: 1g | Calories: 265kcal | Carbohydrates: 45g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 236mg | Potassium: 64mg | Fiber: 2g | Sugar: 28g | Vitamin A: 167IU | Vitamin C: 0.04mg | Calcium: 58mg | Iron: 0.5mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

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.

4.85 from 112 votes (105 ratings without comment)

Leave a comment

If you made this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online.

Sincerely,
Shay

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Recipe Rating




  1. Cami Delli Gatti says:

    5 stars
    These are amazing! I have had Celiac Disease for over 10 years. Cinnamon rolls were very hard to give up, and I looked for a good recipe for a long time. Many were too dry or fell apart. These are the perfect texture! So soft inside and you can even unwrap it as you eat without them breaking. Thank you!

  2. Joyce says:

    I am using your nightshade flour mix and have really good results with it. Also your recipe for Cinnamon Rolls, Hot Rolls, This is the best GF cinnamon rolls I have made. Also the Dinner Rolls. Great to find recipes that really work.. Used the pie crust recipe yesterday on a cobbler and sure worked nice also. But didn’t do well with the biscuits. I will try again as I may have done something wrong. Thanks so much

    • Hi Joyce! I’m so glad you’re enjoying the flour blend! You’re not doing anything wrong, that particular blend isn’t the best for biscuits. Instead, you could make it with all brown rice flour and no white rice flour for better results. But for the best results, I recommend using Cup4Cup for biscuits and scones.

  3. Margaret says:

    Can the xanthan gum be replaced with pysilum husk either whole or powdered? If so how much should be used. I have some people that can’t tolerate xanthan gum that I bake for. Thanks.

  4. Maria says:

    Hello from Australia! Down under Tapioca Flour and Arrowroot flour is the same thing (Tapoica flour/starch). Could you please advise what flour brands you use so I can try to find a similar product locally or online? Thanks!

  5. Sarah says:

    These were AMAZING!! Thank you so much! Used macadamia milk and dairy-free cream cheese and butter.

  6. Paula says:

    5 stars
    These are great! My gluten eating family—all 5 of them-gave these an enthusiastic thumbs up and said these are indistinguishable from “regular” cinnamon rolls! On the baking side, I was happy to see that they did raise quite a bit in the oven (set at “Proofing 100 degrees) The only thing I noticed is that they have a slightly different appearance, a little drier appearance but they are NOT dry at all. Texture is perfect. The instructions (which I followed exactly l) were perfect and I didn’t have any issues whatsoever!
    I am wondering, since I do have Namaste Perfect Flour Blend, would this blend work as well? The ingredients are almost identical to the recipe so I am tempted to try the Namaste…has anybody tried it…? T

  7. Jill says:

    Could the arrowroot be replaced with cornstarch? I’ve made your dinner rolls twice before, and although they were delicious, something in them did not agree with my stomach. The only ingredient I hadn’t used before was the arrowroot. Thought I’d try with cornstarch but figured I’d ask just in case you already knew it was a big no, that it wouldn’t work with it. Thanks!

  8. Nancy Power says:

    Just wondering if you can substitute the arrowroot flour for cornstarch?

  9. Celeste Perez says:

    What The Fork nails each and every single recipe I’ve used. These are no exception. All of her recipes are seriously the best I’ve made….not sure exactly what is so special, but honestly this is my GO TO site for everything. Haven’t had anything under a 10/10 yet!!

  10. Noelle says:

    I rarely ever leave comments on a recipe I try. But this… I could not NOT post a comment. I’m not gluten free, but my kids are. I absolutely hate gf baked goods. So two years ago, my daughter asked me to make gf cinnamon rolls and after searching recipes, I told her she was basically out of luck. They all looked gross, not bread, more like crackers. My searched continued through the years and I, a cinnamon-roll-loving human being, came up empty. That is, until two weeks ago when a search landed me here. Quarantined and starved for something sweet, I said, let’s give it a go. The. Wait. Was. Worth. It. My kids got to taste what a REAL cinnamon roll tastes like… And God help me to not eat the six remaining rolls in one sitting. So. Good. Thank you so, very, very much!

    • Shay says:

      Thank you so much for the wonderful feedback Noelle! It makes me so happy to know that you’ve finally found a cinnamon roll recipe you love!

  11. Karen says:

    Shay, I made these for my gluten-sensitive daughter, but ate as many of them as she did! They are everything you promised: as good as, if not better than, regular wheat flour cinnamon rolls. Unbelievable! Thank you for being such a great resource. (My daughter is as thrilled with the rolls and your website as I am.)

  12. Tanica says:

    I have done this with a flax egg and it turns out great.

  13. Lor-what-for says:

    Has anyone substituted the egg with chia or flax? Or is there another egg substitute recommended. I hate having to work around so many ingredients while baking and understand that sometimes it comes down to making a recipe with the listed ingredients or not making it at all (because it only leads to fail).
    Thanks!

  14. Melissa says:

    5 stars
    These are absolutely amazing! Love all your recipes, but this one is my favorite one so far. Thank you for sharing.

    • Sharon says:

      Thanks Melissa, so glad you enjoyed them!

      • Jen says:

        5 stars
        Reporting back…
        These do great with the overnight method. Just let them sit on the counter for longer before baking. I actually let them rise on the counter 1 1/2 hours and then used my proof setting on my oven to speed things up. Worked beautifully.
        I added a little orange zest to the filling and added pecans and craisins before rolling them up. They were better than my old gluten recipe. Thanks so much!

  15. Jen says:

    5 stars
    Can these be made the night before, kept in the refrigerator and cooked in the morning? Will they still need to rise before baking and if so, how long? These would be great for Christmas morning…

    • Sharon says:

      Hi Jen! I haven’t actually tried doing that. One thing I do though is have my dry mix ready to go and made up ahead of time so it’s one less step to do. I think I’ll have to refrigerating them overnight sometime soon and let you know how it goes. Or if you do it first, let me know!

      • Jen says:

        5 stars
        I doubled the recipe tonight and am trying the overnight in the refrigerator method with one batch and made a giant roll for the freezer for my daughter’s upcoming birthday breakfast with the other batch. The directions for the giant roll and the overnight prep are at Mel’s Kitchen Cafe.
        This dough is amazing. I have tried lots of GF doughs to duplicate my old favorite recipes from Mel. The GF doughs usually just fall apart. (The taste is okay, but the dough never is workable. ) This dough is the best GF dough that I have found, and I have tried many. Thank you so much. It is such a blessing to be able to prepare an old favorite from the pre-GF days. My whole family thanks you. I will report back if the overnight method works for those of us who aren’t so good at early morning baking.

  16. Patricia says:

    5 stars
    Can a person use gluten free 1 to 1 all purpose flour instead of the blend you have listed in the recipe.

  17. Kimberly Kelly says:

    I’m teaching a baking class for one student. I’ve done a lot of gluten free baking for personal desire, but haven’t tried cinnamon rolls yet. My student and I would like to compare results with gluten free flour vs all-purpose flour, using the same recipe. Could I do a one-to-one swap for the total WEIGHT of gf flours with all-purpose flour? I realize you won’t guarantee end result; I just want to know if I can do an equal swap of flours and if so, should I go by weight or volume?

    • Sharon says:

      Hi Kimberly – you wouldn’t be able to swap out by weight, your best bet for this experiment would be to measure the AP flour by volume. This recipe was specifically developed to be gluten free so it’ll be really interesting to see if it works with regular flour. I’d love to know what your results are after you test!