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. I can’t wait for you to have one of these warm cinnamon rolls lathered with buttercream icing or cream cheese frosting.

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.

For more recipes, please see my Gluten Free Recipes section.

Gluten Free Cinnamon Rolls

You guys have been asking me for a Gluten Free Cinnamon Rolls recipe. 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.

I’m excited to say that this is by far the best gluten free cinnamon roll that I’ve had to date.

The 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).

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 1/3 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 1/2 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 1/4 cup of melted butter, leaving about 1/2 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.

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.

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.

Gluten Free Flour to use to make 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 1/2 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 1/2 cups King Arthur Gluten Free Flour
• 2 1/2 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 and I’ll test it.

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, quality ingredients and the patience to let your cinnamon rolls rise.

If you love cinnamon rolls you might want to try Gluten Free Cinnamon Sticky Rolls. 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.

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?

Happy baking and cooking,

Chrystal

Yield: 12

Gluten Free Cinnamon Rolls

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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 1/4 teaspoons quick rising yeast (1 packet)
• 1 tablespoon sugar

For the dough

• 1 cup white rice flour (145g.)
• 1/2 cup tapioca starch (65g.)
• 1/2 cup potato starch (70g.)
• 1/2 cup millet flour (60g.)
• 2 teaspoons xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, melted
• 1/3 cup sugar
• 1 egg, large
• 1 teaspoon gluten free vanilla extract

For the filling:

• 1/4 cup butter, melted
• 1/3 cup sugar
• 2 tablespoons ground cinnamon

For the buttercream icing:

• 2 tablespoons butter
• 1 cup powdered sugar
• 1/2 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
• 1/2 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 1/3 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 1/2 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 1/4 cup of melted butter, leaving about 1/2 inch around the edges butter-free. Mix cinnamon and sugar and sprinkle the cinnamon-sugar mixture over the butter, still leaving 1/2 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.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 377 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 50mg Sodium: 293mg Carbohydrates: 60g Net Carbohydrates: 0g Fiber: 2g Sugar: 31g Sugar Alcohols: 0g Protein: 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.

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