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Gluten-Free Cinnamon Rolls Recipe

Gluten-Free Cinnamon Rolls Recipe

Learn how to make the best homemade gluten-free cinnamon rolls with this foolproof recipe. These pillowy-soft rolls feature a perfect swirl of cinnamon-sugar filling and tangy cream cheese frosting. The special blend of gluten-free flours creates an authentic texture that rivals traditional versions!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
12 rolls
A close-up shot captures a freshly baked gluten-free cinnamon roll pulled slightly apart to reveal its tender, spiraled interior glistening with cinnamon-brown sugar filling. In soft natural light, the roll's surface shows a delicate golden-brown color contrast against the white cream cheese frosting that drips enticingly down its sides. The background features a rustic wooden board where more rolls rest in a vintage ceramic baking dish, with cinnamon sticks and a small bowl of icing strategically placed nearby. Steam visibly rises from the warm rolls, emphasizing their freshly baked quality and promising the classic comfort of cinnamon rolls despite being gluten-free.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">300g gluten-free flour blend (with xanthan gum)</li><li class="ingredients-single-item">100g tapioca starch</li><li class="ingredients-single-item">50g potato starch</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">3g xanthan gum (if your blend doesn't include it)</li><li class="ingredients-single-item">240ml warm milk (38-43°C)</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">15g ground cinnamon</li><li class="ingredients-single-item">75g unsalted butter, softened</li><li class="ingredients-single-item">For the cream cheese glaze:</li><li class="ingredients-single-item">115g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">60ml milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">23cm (9-inch) round cake pan</li><li class="equipment-single-item">Plastic wrap</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Bench scraper or sharp knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl of your stand mixer, whisk together the gluten-free flour blend, tapioca starch, potato starch, instant yeast, granulated sugar, salt, and xanthan gum (if using). Combining dry ingredients thoroughly now prevents clumps later and ensures even distribution of the leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Warm your milk to 38-43°C (100-110°F) – use a thermometer to check the temperature. This specific range activates the yeast without killing it. Add the melted butter, eggs, and vanilla to the warm milk and whisk until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the mixer on low speed using the paddle attachment (not the dough hook – gluten-free doughs don't develop gluten!), slowly pour the wet ingredients into the dry ingredients. Once incorporated, increase the speed to medium and beat for 4-5 minutes. This extended mixing time is crucial as it develops structure in the gluten-free dough. The dough will be soft and somewhat sticky – this is correct for gluten-free yeast dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the bowl with plastic wrap and place in a warm, draft-free spot to rise for about 1 hour. Unlike traditional dough, gluten-free dough won't double in size but should look puffy and expanded by about 50%. Meanwhile, prepare your filling by mixing the brown sugar and cinnamon in a small bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lay a large piece of parchment paper on your counter and generously dust it with gluten-free flour. Scrape the dough onto the parchment and dust the top with more flour. Place another piece of parchment on top and gently roll the dough into a rectangle approximately 30×38 cm (12×15 inches). The parchment paper prevents the sticky dough from adhering to your rolling pin.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the top parchment and spread the softened butter evenly over the dough surface, leaving a 1 cm border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, gently pressing it in with your fingers to adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using the parchment paper to help, start rolling the dough from the long edge (opposite from your clean border) into a tight log. Go slowly and use the parchment to help lift and roll the dough, as gluten-free dough is more fragile than traditional dough. If the dough cracks, simply pinch it back together.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once rolled, seal the edge by gently pinching the dough. Using a sharp knife or bench scraper (dental floss doesn't work as well with gluten-free dough), cut the log into 12 equal pieces. Lightly grease your round cake pan and arrange the rolls inside, leaving small gaps between them.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the pan with plastic wrap and let the rolls rise in a warm place for 30-45 minutes. They won't double in size but should become somewhat puffy. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the plastic wrap and bake the cinnamon rolls for 22-25 minutes until they're golden brown and the internal temperature reaches 88-93°C (190-200°F). If they brown too quickly, cover loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the rolls bake, prepare the cream cheese glaze. Beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar, milk, vanilla, and salt, mixing until well combined and silky smooth. Adjust consistency with additional milk or powdered sugar if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the rolls to cool in the pan for 10 minutes before spreading half the glaze over the warm rolls (it will melt slightly and seep into the crevices). Let them cool for another 10-15 minutes before adding the remaining glaze. Serving them slightly warm allows you to enjoy that perfect balance of tender, gooey roll with creamy frosting. Any leftover rolls can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds for that fresh-baked experience.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Gluten-Free Cinnamon Rolls Recipe?

This recipe requires a blend of gluten-free flour, tapioca starch, potato starch, and xanthan gum for the dough. The filling uses brown sugar, cinnamon, and butter, while the cream cheese glaze needs cream cheese, butter, powdered sugar, milk, and vanilla.

How to cook Gluten-Free Cinnamon Rolls Recipe at home?

Learn how to cook Gluten-Free Cinnamon Rolls Recipe by combining specialty flours with yeast, rolling the dough between parchment paper sheets, spreading with cinnamon-sugar filling, slicing into rolls, and baking until golden brown at 180°C for about 25 minutes. The key to success is proper mixing and handling the more delicate gluten-free dough.

Why doesn't my gluten-free dough rise as much as regular cinnamon roll dough?

Gluten-free dough lacks the elastic protein structure of regular dough, so it typically rises only about 50% rather than doubling. This is normal! Focus on achieving a puffy texture rather than significant volume, and ensure your yeast is fresh and your environment is warm enough.

Can I make these cinnamon rolls dairy-free as well as gluten-free?

Yes! Substitute the milk with almond, oat or coconut milk, use plant-based butter alternatives, and replace cream cheese with dairy-free versions. The texture might be slightly different, but you'll still achieve delicious dairy-free and gluten-free cinnamon rolls.

How do I store and reheat leftover cinnamon rolls without them drying out?

Store rolls in an airtight container at room temperature for up to 2 days or refrigerated for 5 days. Reheat individual rolls in the microwave for 15-20 seconds or wrap in foil and warm in a 150°C oven for 5-7 minutes to restore their soft, fresh-baked texture.

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Meanwhile, preheat your oven to 180°C (350°F)." }, { "@type": "HowToStep", "name": "Bake", "text": "Remove the plastic wrap and bake the cinnamon rolls for 22-25 minutes until they're golden brown and the internal temperature reaches 88-93°C (190-200°F). If they brown too quickly, cover loosely with aluminum foil." }, { "@type": "HowToStep", "name": "Prepare glaze", "text": "While the rolls bake, prepare the cream cheese glaze. Beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar, milk, vanilla, and salt, mixing until well combined and silky smooth." }, { "@type": "HowToStep", "name": "Glaze and serve", "text": "Allow the rolls to cool in the pan for 10 minutes before spreading half the glaze over the warm rolls. Let them cool for another 10-15 minutes before adding the remaining glaze. Serve slightly warm for the perfect texture and flavor experience." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Marika Lindholm", "datePublished": "2024-04-10", "reviewBody": "Perfect texture, just like regular rolls! I've tried many gluten-free cinnamon roll recipes and these are by far the best. My celiac husband was so happy he could finally enjoy a proper cinnamon roll again.", "name": "Authentic Texture and Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-12", "reviewBody": "Family couldn't tell they're gluten-free! These rolls are absolutely amazing. The dough was surprisingly easy to work with and the cream cheese frosting is perfect. Will definitely be making these for holiday mornings.", "name": "Fooled the Whole Family", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Chen", "datePublished": "2024-04-15", "reviewBody": "Finally satisfied my cinnamon roll craving! Being celiac for 10 years, I'd given up on ever having a proper cinnamon roll again. These were pillowy, soft and had that perfect spiral of cinnamon filling. Worth every minute of preparation!", "name": "Celiac-Friendly Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Luca Rossi", "datePublished": "2024-04-18", "reviewBody": "Worth the effort, absolutely delicious! The detailed instructions made this recipe very approachable. I appreciated the tips about how gluten-free dough behaves differently. My rolls turned out beautifully and tasted like the real thing.", "name": "Restaurant Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Mohammed", "datePublished": "2024-04-20", "reviewBody": "My celiac daughter's favorite breakfast treat! We've made these three times now and they freeze beautifully. I portion and freeze them after baking, then microwave individual rolls for 30 seconds for a quick weekday breakfast. Life-changing recipe!", "name": "Perfect Make-Ahead Breakfast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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