By Wendy Stoltz / Last Modified On January 15, 2023

A homemade Gluten Free Cinnamon Rolls recipe that is simple to make and bakes into the best Gluten Free Cinnamon Rolls.

These from-scratch gluten-free cinnamon rolls are tender and fluffy. They are topped with a buttery cream cheese frosting that makes them irresistible.

What we're covering in this post: Ingredients needed for gluten-free cinnamon rolls, how to make gluten-free cinnamon rolls, tips for making gluten-free cinnamon rolls, working with gluten-free flours, dairy-free options for gluten-free cinnamon rolls, and how to make gluten-free cinnamon rolls ahead of time.

Why These Gluten-Free Cinnamon Rolls Will Be the Best You'll Ever Try

• They are simple to make
• They are gluten-free but you can't even tell
• They are heavenly fluffy and tender
• You can make the dough in advance
• You can freeze them!

GLUTEN-FREE CINNAMON ROLLS RECIPE

You guys have been asking me for a Gluten Free Cinnamon Rolls recipe. I can't wait for you to have one of these warm cinnamon rolls slathered with buttercream icing or cream cheese frosting.

GF Cinnamon Rolls are a delicious breakfast or brunch treat, and are especially amazing for Christmas or other special occasions. 

This cinnamon rolls recipe is based off of the same flours I use in my Best Gluten Free Bread Recipe. If you're in a pinch for time you might want to make my Gluten Free Cinnamon Roll Cake, Gluten Free Rolls, or Gluten Free Cinnamon Roll Mug Cake. 

I've been testing this recipe for gluten-free cinnamon rolls for about two years now but until I made my gluten-free bread recipe earlier this year, I wasn't quite happy with the flour combination.

But now I am excited to say that this is by far the best gluten-free cinnamon roll that I've had to date. I believe I have perfected the gluten-free cinnamon rolls recipe. 

This tested combination of gluten free flours, sugar, butter, cinnamon, and yeast created a tender, fluffy cinnamon roll that's gluten-free AND it's still tender days after (when reheated).

INGREDIENTS IN GLUTEN-FREE CINNAMON ROLLS

For the Dough: 

Milk - The milk used to proof the yeast should be between 95 and 100°F. You'll also need cold milk to make the icing. Water or non-dairy milk can be substituted. 

Quick Rising Yeast - One packet of yeast is the perfect amount to make this dough rise and get nice and airy. 

Sugar - A bit of sugar feeds the yeast and gets it working for us. More sugar is added to the dough for sweetness. 

White Rice Flour - This finely milled flour has a neutral flavor.

Tapioca Starch - This flour acts as a thickener, holding the dough together. 

Millet Flour - I love baking with millet flour! It has a sweet and nutty flavor and a light texture. 

Xanthan Gum - This is a popular additive to gluten-free baked goods because it helps to replicate some of the properties of gluten. 

Baking Powder - For additional fluffiness, baking powder works with the yeast to allow the rolls to rise. 

Salt - I always add a little bit of salt to my baking recipes. It brings out the sweetness.

Butter- Your butter should be melted and cooled to room temperature before adding it into the other ingredients. 

Egg - While eggs aren't always required in bread, it helps a lot in this recipe with holding everything together. 

Vanilla Extract - The flavor of vanilla extract is beautiful with the cinnamon filling. 

Cinnamon Roll Filling - Room temperature butter, white sugar, and ground cinnamon bring all of the warm, sweet flavors. 

Icing - I'm sharing two recipes in the recipe card, you can choose your favorite. Both buttercream icing and cream cheese icing are amazing on these gf cinnamon rolls. You'll need powdered sugar, milk, butter, vanilla extract, and cream cheese if you prefer it. 

If you have any questions, please leave a comment below and I will get back to you.

HOW TO MAKE GLUTEN FREE CINNAMON ROLLS

1. Add 1 tablespoon of sugar and the yeast to your heated milk (or water) and give it a quick stir. Set it aside to proof for 8-10 minutes, but no longer.
2. In a stand mixer (or using a hand mixer and a large mixing bowl) add the white rice flour, tapioca flour, potato starch (not flour), millet flour, xanthan gum, baking powder, and salt. See below for other flour options. Turn the mixer on low and mix until all the dry ingredients are combined.
3. Add the remaining ⅓ cup of sugar, yeast proof mixture, melted butter, egg, and vanilla and mix for 3 minutes on medium speed.
4. Turn the mixer off, scrap the side of the bowl, and cover the dough with a light towel. Let the dough rise for 1 hour in a warm place. If you are in a colder environment, you can use your oven on a low setting or use the "proof" setting.
5. Once your dough has risen, spray a spoon or spatula with oil and transfer the dough from the bowl to a piece of well-oiled parchment paper or wax paper.
6. Using oiled hands, gently spread the dough into a 10X13 rectangle. dough will be about ½ inch thick once spread. Try not to press on the dough too hard or you'll release the air pockets.
7. Brush the top of the dough with ¼ cup of melted butter, leaving about ½ inch around the edges butter-free.
8. Sprinkle the cinnamon-sugar mixture over the butter.
9. Using the edge of the parchment or wax paper, slowly roll the dough towards you. Continue to tuck and roll the dough toward you, until you reach the bottom and you have a log.
10. Using an oiled sharp knife, slice the dough log in half, than quarters, and finally thirds until you have 12 even slices.
11. Using your knife or a spatula, transfer the cinnamon roll slices to a well oiled 9X13 pan. Cover the pan with a light towel and let it rise for 30 minutes. Once the cinnamon rolls have risen, pre-heat the oven to 350 degrees F.
12. Bake for 20-22 minutes, or until the cinnamon rolls start to brown and the center is cooked through.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

See, that wasn't so bad. You can honestly have these gluten-free cinnamon rolls rising in no time.

Cinnamon rolls have never been a quick recipe, but if you follow my tips below and make this recipe as-is, you'll see that it just takes a little rising time and some patience.

TIPS FOR MAKING GLUTEN-FREE CINNAMON ROLLS

For best results heat your milk to between 95-110 degrees. Any hotter and you will kill the yeast. If the temperature is too low the yeast won't grow.

Make sure to let your yeast mixture proof for 8-10 minutes, no longer! If your yeast sinks and doesn't start to rise then either your yeast was expired or bad or you didn't bring the milk to the correct temperature.

You can use a hand mixer but the dough will be thick.

Dough will be sticky and soft. Make sure to use oiled hands when spreading the dough, and don't press to hard on the dough.

Allow the dough to rise for the specified time.

Use an oiled knife when cutting the dough log into 12 pieces.

If you want larger cinnamon rolls, cut the dough log into 9 equal cinnamon rolls instead of 12.

I have not tested this gluten-free cinnamon roll recipe using coconut sugar or other sugars, but if I do I will update this post.

Tips for making perfect gluten-free yeasted dough

Working with dough takes time.

That's one of the most important lessons about baking with yeast as well: yeast takes time to grow. Keep in mind that if the environment is cooler, the yeast will continue to grow, although it will grow much slower. On the other hand, extremely high temperatures or extremely low temperatures will kill the yeast. 

It is easier to work with the dough when it's cold. If you have enough time, place the raw dough in a tightly sealed container and put it in a freezer for at least 30 minutes before you start working with it. 

When the dough is about 50% larger than when it started rising, you can consider it fully risen. The dough will also become overly soft and it will start to get pock-marked before it doubles in size. 

Another great tip for making the perfect dough is moisture content. If the dough isn't moist enough, the yeast won't grow as it thrives in a wet environment. That's why you should always cover the shaped dough with oiled plastic wrap as it rises. 

Can I double this recipe for gluten-free cinnamon rolls?

Yes, if you have a large stand mixer, you can definitely double this recipe for gluten-free cinnamon rolls! In case you don't have a stand mixer, you can make two batches one after another to make sure your ingredients are evenly combined. 

Can I freeze gf cinnamon rolls?

Once you are done baking your gluten-free cinnamon buns, you can cool them completely and freeze them before adding the frosting. To reheat them, try letting the defrost at room temperature until they're no longer frozen in the center, and then sprinkle them with some water. You can reheat your gluten cinnamon rolls in a 275°F oven. 

Why isn’t my gluten-free cinnamon roll dough rising?

Working with dough takes time. Make sure you cover your dough properly to avoid drying it out and wait for it to rise. 

Why did my gluten-free cinnamon buns come out dense?

If your gluten-free cinnamon buns come out dense, you either added too much flour during shaping or you didn't let the dough rise long enough before baking. 

Why are my gluten-free cinnamon rolls so dry?

One of the reasons could be that your gluten-free cinnamon rolls were overbaked. If this is not the case, it could be that they were too dense. But don't worry, because the more cinnamon buns you make, the better they turn out!

WORKING WITH GLUTEN-FREE FLOURS

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level.

Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour.

I've included weight measurements for the flours in the gluten-free cinnamon roll recipe card below.

DAIRY FREE GLUTEN FREE CINNAMON ROLLS

To make these gluten-free cinnamon rolls dairy free, you can use water in place of the milk, and dairy-free butter in place of the butter.

If you make the cream cheese frosting instead of the buttercream frosting, use a dairy-free cream cheese.

For egg-free and gluten-free cinnamon rolls, many readers have had success using Bob's Red Mill egg replacer. 

Vegan Gluten Free Cinnamon Rolls

If you combine the egg and dairy-free recipes for your gluten-free cinnamon rolls, you will get rid of all ingredients that derive from animals and you will get vegan cinnamon rolls. 

Which Yeast is Best for Gluten-Free Cinnamon Rolls?

Active dry yeast and instant yeast are the most common types of yeast used for baking. Both types are gluten-free! I recommend using Red Star Quick·Rise instant yeast or Fleischmann’s RapidRise yeast.

What to do if gluten-free cinnamon roll dough is too sticky?

If your gf cinnamon roll dough appears too sticky, add one tablespoon of flour. If the dough is still too sticky, keep adding one tablespoon at a time, until the dough becomes tacky. 

Are cinnamon rolls gluten-free?

No. Only cinnamon rolls that are specifically made according to a gluten-free recipe are gluten-free. 

GLUTEN-FREE FLOUR TO USE FOR MAKING GLUTEN-FREE CINNAMON ROLLS

This recipe works best with the combination of flours I designed the recipe with. I've also tested this recipe with off-the-shelf gluten-free flour blends.

The following blends work well with this recipe but yield slightly different results.

• 2 ½ cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour (Not the Gluten Free All Purpose Flour) + omit the xanthan gum from the recipe
• 2 ½ cups King Arthur Gluten Free Flour
• 2 ½ cups Namaste Gluten Free Flour  + omit the xanthan gum from the recipe

If you brave using a different flour mix you are doing so without me properly testing it. Leave me a comment if you do, and let me how the flour blend worked. 

Can I make gluten-free cinnamon roll mix in advance?

You can make this dough the night before, and bake it in the morning. Let the rolls rest and rise for 30 minutes, then cover the tray and place it in the fridge. Before baking, allow the rolls to sit out at room temperature for 2 hours. 

Baked gluten-free cinnamon rolls can also be frozen. When you want to enjoy a cinnamon roll, pull one or more out and let them thaw. Heat in the microwave or toaster oven and enjoy! My girls actually put the frozen rolls directly into the microwave. The icing melts that way, but they don't seem to mind! 

GLUTEN-FREE CINNAMON ROLLS TOPPING

See the recipe card for two simple recipes. You can either make a vanilla buttercream frosting, or a vanilla cream cheese frosting. Both are delicious drizzled over these rolls. Make extra if you like a lot of icing on your cinnamon rolls. 

Gluten-free cinnamon rolls can taste just as good as non-gluten-free ones and they can be just as fluffy.

You just need a good cinnamon roll recipe (like this one!), quality ingredients, and the patience to let your cinnamon rolls rise.

If you love cinnamon rolls, you might want to try these Gluten Free Cinnamon Sugar Donuts. For a grain-free option try these Paleo & Keto Cinnamon Rolls.

If you have any questions about these gluten-free cinnamon rolls, please let me know. For another classic breakfast, try my Gluten Free Pop Tarts.

Did you make these gluten-free cinnamon rolls? Please leave a comment below and let me know what you thought. Did you make 12 cinnamon rolls, or 9 big cinnamon rolls?

Continue to Content

Yield: 12

Easy Gluten Free Cinnamon Rolls

Print

A homemade Gluten Free Cinnamon Rolls recipe that is simple to make and bakes into the best Gluten Free Cinnamon Rolls. These from-scratch gluten free cinnamon rolls are tender and fluffy. Dairy-Free option included.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 10 minutes

Ingredients

For the yeast proof:

• 1 cup milk between 95-110 degrees F (or water or dairy-free milk for dairy-free)
• 2 ¼ teaspoons quick rising yeast (1 packet)
• 1 tablespoon sugar

For the dough

• 1 cup white rice flour (145g.)
• ½ cup tapioca starch (65g.)
• ½ cup potato starch (70g.)
• ½ cup millet flour (60g.)
• 2 teaspoons xanthan gum
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup butter, melted
• ⅓ cup sugar
• 1 egg, large
• 1 teaspoon gluten free vanilla extract

For the filling:

• ¼ cup butter, melted
• ⅓ cup sugar
• 2 tablespoons ground cinnamon

For the buttercream icing:

• 2 tablespoons butter
• 1 cup powdered sugar
• ½ teaspoon gluten free vanilla extract
• 1 tablespoon milk (or water)

For the cream cheese icing:

• 2 tablespoons butter, softened
• 1 oz. cream cheese, softened
• 1 cup powdered sugar
• ½ teaspoon gluten free vanilla extract
• 2 tablespoon milk (or water)

Instructions

1. Add 1 tablespoon of sugar and the yeast to your heated milk (or water) and give it a quick stir. Set it aside to proof for 8-10 minutes, but no longer.
2. In a stand mixer (or using a hand mixer) add the white rice flour, tapioca flour, potato starch (not flour), millet flour, xanthan gum, baking powder, and salt. See below for other flour options. Turn the mixer on low and mix until all the dry ingredients are combined.
3. Add the remaining ⅓ cup of sugar, yeast proof mixture, melted butter, egg, and vanilla and mix for 3 minutes on medium speed.
4. Turn the mixer off, scrap down the sides of the bowl, and cover the dough with a light towel. Let the dough rise for 1 hour in a warm place. If you are in a colder environment, you can use your oven on a low setting or use the "proof" setting.
5. Once your dough has risen, spray a spoon or spatula with oil and transfer the dough from the bowl to a piece of well oiled parchment paper or wax paper.
6. Using oiled hands, gently spread the dough into a 10X13 rectangle. dough will be about ½ inch thick once spread. Try not to press on the dough too hard or you'll release the air pockets.
7. Brush the top of the dough with ¼ cup of melted butter, leaving about ½ inch around the edges butter-free. Mix cinnamon and sugar and sprinkle the cinnamon-sugar mixture over the butter, still leaving ½ inch around the edges.
8. Using the edge of the parchment or wax paper, slowly roll the dough towards you. Continue to tuck and roll the dough toward you, until you reach the bottom and you have a dough log.
9. Using a knife sprayted with oil, slice the dough log in half, than quarters, and finally thirds until you have 12 even slices.
10. Using your knife or your oiled spatula, transfer the cinnamon roll slices to a well oiled 9X13 pan. Cover the pan with a light towel and let rise for 30 minutes. Once the cinnamon rolls have risen, pre-heat the oven to 350 degrees F.
11. Bake for 20-22 minutes, or until the cinnamon rolls start to brown and the center is cooked through.
12. Remove from the oven and let cool for 10-15 minutes.
13. For the icing, you can choose if you want buttercream icing or cream cheese frosting. Mix the ingredients for the icing in a small mixing bowl until all the ingredients are combined and the icing is smooth. Spoon the icing on the gluten free cinnamon rolls and serve. Double the icing recipe if you like more icing.
14. Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 day. Reheat before serving.
    

Notes

• For best results heat your milk to between 95-110 degrees F. Any hotter and you will kill the yeast. If the temperature is too low the yeast won't grow.
• Make sure to let your yeast mixture proof for 8-10 minutes, no longer! If your yeast sinks and doesn't start to rise then either your yeast was expired or bad or you didn't bring the milk to the correct temperature.
• You can use a hand mixer but the dough will be thick.
• Dough will be sticky and soft. Make sure to use oiled hands when spreading the dough, and don't press to hard on the dough.
• Allow the dough to rise for the specified time.
• Use an oiled knife when cutting the dough log into 12 pieces.
• If you want larger cinnamon rolls, cut the dough log into 9 equal cinnamon rolls instead of 12.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Unbleached Parchment Paper for Baking, 15 in x 200 ft, 250 Sq.Ft, Baking Paper, Non-Stick Parchment Paper Roll for Baking, Cooking, Grilling, Air Fryer and Steaming
• 
  Pyrex Prepware 8-cup Measuring Cup, 1 Count (Pack of 1)
• 
  Rodelle Organics Baker's Extract 16oz
• 
  StarSun Depot Bobs Red Mill Xanthan Gum (1 Item only)
• 
  Bob's Red Mill Stone Ground Whole Grain, Millet Flour, 20 Ounce (Pack of 4)
• 
  Bob's Red Mill Finely Ground Tapioca Flour, 16 OZ
• 
  Bob's Red Mill Gluten Free White Rice Flour, 24 Ounce (Pack of 4)
• 
  Kitchenaid Artisan Mini Plus 3.5-Qt. Tilt-Head Stand Mixer with Flex Edge Beater

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 377Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 293mgCarbohydrates: 60gFiber: 2gSugar: 31gProtein: 5g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.