Cooking and Serving: 40 minutes | 12 rolls
Ingredients
How to make gluten free cinnamon rolls | Ingredient substitutions | Parbake and freeze
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 12 rolls
Ingredients
How to make gluten free cinnamon rolls
Expert tips
Ingredient substitutions
Parbake and freeze
Instructions
RECIPE INGREDIENTS
Below I break up the ingredients to make these gluten free cinnamon rolls into.
different parts of the recipe.
FOR THE ROLLS
Gluten free flour blend: Use one of my recommended gluten free flour blends.
Add xanthan gum only if your mix doesn’t include it.
Tapioca starch: Adds extra stretch and softness.
Milk powder: Adds richness and helps with browning.
Instant yeast: For rise and flavor. Active dry yeast also works—see FAQs.
Cream of tartar + baking soda: Work together to help the rolls rise and.
Brown sugar + salt: For balanced flavor and tenderness.
Apple cider vinegar: Adds a slight tang and helps with lift.
Butter + egg + milk: Enrich the dough and keep it soft. Use full-fat milk.
FOR THE FILLING
Butter: Softened so it spreads easily.
Brown sugar + cinnamon: Classic flavor and gooey center.
FOR THE OPTIONAL GLAZE OR FROSTING
Confectioners’ sugar + milk: For a simple pourable glaze.
Butter + heavy cream: For a thicker, rich frosting. Use at room temp for best.
HOW TO MAKE GLUTEN FREE CINNAMON ROLLS
Follow along with my directions below to see how to make gluten free cinnamon.
rolls in your own kitchen.
Whisk together the dry ingredients, then mix in the wet. Beat the dough in a.
stand mixer until smooth and pulling away from the sides. Chill it for 30.
minutes so it’s easier to handle.
Dry ingredients in metal mixing bowl
Hand pouring milk from measuring cup into metal mixing bowl.
Ingredients in mixer and mixed raw dough in mixer bowl.
Divide the dough in half. Roll each half into a 9×12-inch rectangle about ½-inch.
thick on a lightly floured surface.
Spread with softened butter, then sprinkle with brown sugar and cinnamon. Pat.
the filling down gently to help it stick.
Roll the dough tightly from a short side into a coil. Slice into 6 even pieces.
using dental floss or a very sharp knife. Repeat with the other half.
Hands on rolling pin rolling out the dough into rectangular shape.
Hand sprinkling ground cinnamon on brown sugar on raw dough.
Hands using white dental floss to cut the dough
Place the rolls cut side up in a greased baking dish, cover, and let rise until.
puffy—about 50% larger, not doubled.
Cut rolls into the greased baking dish
Bake at 350°F until risen and lightly golden. While still warm, top with glaze.
or frosting, if using.
The Cinnamon rolls being frosted.
EXPERT TIPS
Chill the dough before shaping: Cold dough is easier to handle and less likely.
to absorb too much flour, which can lead to dense rolls.
Don’t let them overproof: They should rise to about 50% bigger—not double.
Overproofed rolls lose structure and bake up flat.
Roll evenly and not too thin: A ½-inch thickness gives the best swirl without.
tearing the dough or losing filling.
Use dental floss to cut cleanly: It slices without compressing the rolls. If.
using a knife, saw gently with a very sharp blade.
Baked and frosted rolls on small round metal plate with fork.
INGREDIENT SUBSTITUTIONS
Dairy-free: Use powdered coconut milk in place of milk powder. Substitute vegan.
butter for dairy butter, and choose a nondairy milk with fat (like almond milk,.
Egg-free: Replace the egg with a chia egg (1 tablespoon ground white chia seeds.
+ 1 tablespoon lukewarm water, mixed and gelled).
No apple cider vinegar or cream of tartar: Use white wine vinegar instead of.
apple cider vinegar, and lemon juice (½ teaspoon) in place of cream of tartar.
PARBAKE AND FREEZE
To make fresh cinnamon rolls in the morning without overproofing:.
Shape the rolls and let them rise as usual.
Bake at 300°F for 15 minutes—until puffed but very pale.
Let cool completely, then wrap tightly and freeze.
When ready to serve, defrost at room temp.
Bake at 350°F for about 10 minutes, until browned and bubbling.
GLUTEN FREE CINNAMON ROLL RECIPE
Prep Time: 20 minutes mins.
Cook Time: 20 minutes mins.
Chilling and rising time: 1 hour hr 30 minutes mins.
Total Time: 2 hours hrs 10 minutes mins.
gluten free cinnamon rolls.
These cinnamon rolls are soft, tender, and full of cinnamon flavor. The dough is.
easy to work with, and they’ll make your kitchen smell amazing.
EQUIPMENT
Stand mixer with paddle attachment.
FOR THE ROLLS
3 cups (420 g) all purpose gluten free flour blend.
FOR THE ROLLS
3 cups (420 g) all purpose gluten free flour blend.
Notes
* 2 teaspoons xanthan gum, omit if your blend already contains it
* ¼ cup (36) tapioca starch/flour
* ½ cup (43 g) dry milk powder, or buttermilk powder; make sure it’s powder,
* 3 teaspoons (6 g) instant yeast
* ¼ teaspoon cream of tartar
* ¼ teaspoon baking soda
* 2 tablespoons (26 g) packed light brown sugar
* 1 teaspoon kosher salt
* 1 teaspoon apple cider vinegar
* 4 tablespoons (56 g) unsalted butter, at room temperature
* 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
* 1 ¼ cups (10 ounces) warm milk, about 95°F (plus a bit more, only as
* 4 tablespoons (56 g) unsalted butter, at room temperature
* ¾ cup (164 g) packed light brown sugar
* 1 teaspoon ground cinnamon
FOR AN OPTIONAL GLAZE
* 1 cup (115 g) confectioners’ sugar, sifted
* 1 tablespoon milk, any kind, plus more
FOR AN OPTIONAL FROSTING
* 6 tablespoons (84 g) unsalted butter, at room temperature
* 2 cups (230 g) confectioners’ sugar, sifted
* 3 tablespoons heavy whipping cream, at room temperature, plus more as
* Grease a 9-inch x 13-inch casserole dish and set it aside.
* In the bowl of a stand mixer fitted with the paddle, whisk together the
flour, xanthan gum, tapioca starch, milk powder, yeast, cream of tartar,
baking soda, and sugar. Add the salt and whisk again.
* Add the vinegar, butter, egg, and milk, and mix to combine.
* Increase the mixer speed to high and beat for about 3 minutes, until the
dough is smooth and pulling away from the sides.
* Transfer the dough to a sealed container and refrigerate for 30 minutes to
make it easier to handle.
* Turn the chilled dough onto a lightly floured surface and knead gently to
* Divide in half, keeping one half covered. Roll the other into a 9×12-inch
rectangle about ½ inch thick, dusting with flour as needed.
ADD THE FILLING AND SHAPE
* Spread half the softened butter over the dough, leaving a 1-inch border.
Sprinkle with half the brown sugar, pat it down, then sprinkle with cinnamon.
* Starting from a short side, roll the dough tightly into a coil. Slice into 6
rolls using floss or a sharp knife.
* Place in a greased 9×13-inch pan, 1 inch apart. Press each roll down about ⅓
of the way to flatten slightly.
* Repeat with the second half of the dough and filling.
* Cover the pan with lightly oiled plastic wrap. Let rise in a warm spot until
the rolls are about 50% larger—about 45 minutes.
* Preheat oven to 350°F.
* Remove plastic wrap and bake for 20 minutes, until risen, lightly golden, and
* Let cool for 5 to 10 minutes before icing or frosting, but no longer.
* Whisk together confectioners’ sugar and milk until thick but pourable. Add
more milk ¼ teaspoon at a time if needed.
* Drizzle over warm rolls.
* Beat butter and confectioners’ sugar until smooth. Add cream gradually to
reach a spreadable consistency.
* Spread generously over warm rolls.
For best results, use Better Batter original blend or Nicole’s Best multipurpose
blend (with xanthan gum added). King Arthur Gluten Free Bread Flour also works,
but yields a denser roll—try adding 2 more tablespoons of milk.
Avoid Cup4Cup and Bob’s Red Mill 1-to-1. If using BRM anyway, add 1½ teaspoons
For DIY blend options, see my all purpose gluten free flour blends
Nutritional information.
Nutrition information is per cinnamon roll assuming the recipe is divided into
12 rolls. It is calculated excluding any frosting or glaze using online
nutrition calculators. It is inherently unreliable.
Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 298mg | Potassium: 188mg | Fiber:
2g | Sugar: 19g | Vitamin A: 404IU | Vitamin C: 0.4mg | Calcium: 114mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
Let the rolls cool completely before storing. Wrap tightly and freeze in a
single layer before adding glaze.
To reheat, defrost at room temp, sprinkle with a bit of water, and warm in a
275°F oven until soft and heated through.
Cinnamon roll with melted brown sugar and drizzled white icing on a small plate.
Why didn’t my rolls rise?
Be patient. Gluten free yeast dough takes time to rise and usually won’t double.
If they seem stalled, the environment may be too cold.
Why are my rolls dense?
Most likely causes: too much flour during shaping or not enough proofing time.
Make sure to let the dough rise until noticeably puffy.
Why is my dough so sticky?
Check that you used the correct flour blend, measured milk powder—not liquid. Sticky dough often means it’s overhydrated.
Why are my rolls dry?
They may have overbaked, or the flour blend may have absorbed too much moisture.
Avoid adding extra flour while shaping.
Can I use active dry yeast?
Yes. Use 25% more (about 8g total) and dissolve it in some of the milk before
adding it to the dough.
Sweet, tender gluten free cinnamon rolls made with an all purpose gluten free
flour and instant yeast. Make weekend mornings special! #glutenfree #gf
#cinnamonbuns #cinnamonrolls #breakfast
light brown coiled rolls with brown flecks packed tightly together in a white
rectangular casserole dish lined with brown paper and white icing being drizzled