Fluffy Gluten-Free Cinnamon Rolls
Make perfect gluten-free cinnamon rolls with this easy recipe! Soft, fluffy, and loaded with cinnamon sugar—no one will guess they’re gluten-free.
You know what? I spent years convinced that soft, pillowy cinnamon rolls were off-limits once I went gluten-free. Every attempt turned into hockey pucks or gummy disasters that my family politely declined after one bite.
Then I discovered the secret wasn’t just finding the right gluten-free flour blend—it was treating the dough completely differently than traditional recipes. These gluten-free cinnamon rolls come out ridiculously soft and tender, with layers that actually pull apart like the real deal.
They’re perfect for lazy weekend mornings, Christmas breakfast, or honestly any time you want your kitchen to smell like heaven. The best part? This recipe uses straightforward ingredients and techniques that won’t intimidate gluten-free beginners.
Table of Contents
Fluffy Gluten-Free Cinnamon Rolls
Equipment
- Stand mixer with paddle attachment
- 9×13 inch baking dish
- Rolling Pin
- Pizza cutter or sharp knife
- Mixing bowls
- Measuring cups and spoons
- Spatula
Ingredients
For the Dough
- 4 ½ cups King Arthur Gluten-Free Bread Flour 680g
- ⅓ cup granulated sugar 65g
- 2 ¼ teaspoons instant yeast 1 packet
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 ¼ cup warm water 295ml
- 1 cup warm whole milk 236ml
- 2 large eggs
- 6 tablespoons butter 85g, melted
For the Filling
- 1 cup brown sugar 200g
- 2 tablespoons cinnamon
- 8 tablespoons butter 113g, melted
Cream Cheese Frosting
- 8 ounces cream cheese 226g, softened
- 4 tablespoons butter 56g, softened
- 1 ⅓ cup powdered sugar 160g
- 2 teaspoons vanilla extract
Or Simple Glaze
- 3 cups powdered sugar 340g
- ⅓-½ cup milk
- 2 teaspoons vanilla extract
- 1 pinch salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free flour, granulated sugar, instant yeast, salt, and baking powder. Mix on low speed until everything’s evenly distributed—this takes just 15-20 seconds.
- With the mixer running on low, slowly pour in the warm water, milk, eggs, and melted butter. Once everything’s added, turn the speed up to medium and let it mix for a full 3 minutes until the dough becomes incredibly smooth. Don’t panic when you see the consistency—it’ll look more like thick cookie dough than traditional bread dough, and that’s exactly right!
- Use an oiled spatula to scrape down the bottom and sides of the bowl, making sure no dry flour bits are hiding. Cover the bowl tightly with plastic wrap and pop it in the refrigerator for 20 minutes—this chilling step is crucial for making gluten-free dough manageable to roll out.
- While the dough chills, mix together the brown sugar and cinnamon in a small bowl until well combined. Lightly grease a 9×13 baking dish with butter or cooking spray and set it aside.
- Turn out your chilled dough onto a lightly floured surface and gently shape it into a ball. Sprinkle a bit more flour on top, then use a rolling pin to roll it into a 15×15-inch square—aim for about ¼-inch thickness.
- Spread the 8 tablespoons of melted butter evenly over the dough, leaving just a tiny border around the edges. Sprinkle your cinnamon-sugar mixture generously across the buttered surface—don’t be shy here!
- Using a pizza cutter or sharp knife, slice the square into twelve strips, each about 1.25 inches wide. Carefully roll each strip up into a spiral, starting from one short end, and place each roll seam-side down in your prepared baking dish.
- Cover the pan with plastic wrap or a clean kitchen towel and place it somewhere relatively warm (like near a sunny window or on top of your fridge). Let these beauties rise for 45-60 minutes, or until they’ve doubled in size—you’ll see them puff up and touch each other.
- Preheat your oven to 350°F. Bake the rolls for 30-35 minutes, until they’re lightly golden brown on top and smell absolutely irresistible. Set them aside to cool for about 15 minutes before frosting—they should still be slightly warm to the touch.
- For cream cheese frosting: In a large bowl with a handheld mixer or in your stand mixer fitted with the paddle attachment, beat the softened cream cheese on high speed until it’s smooth and creamy with no lumps. Add the butter and beat again until completely combined, then add the powdered sugar and vanilla, beating until the frosting is fluffy and spreadable.
- Using a knife or offset spatula, generously spread the cream cheese frosting over your warm gluten-free cinnamon rolls. The warmth will help the frosting melt slightly into all those gorgeous layers. Serve immediately and enjoy!
- For simple glaze alternative: In a medium bowl, whisk together the powdered sugar, milk (start with ⅓ cup and add more for desired consistency), vanilla extract, and a pinch of salt until smooth. The glaze should be thick but pourable. Drizzle or spread the glaze over your slightly warm rolls and serve immediately.
Notes
Ingredients
For the Dough:
- 4 ½ cups (680g) King Arthur Gluten-Free Bread Flour
- ⅓ cup (65g) granulated sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 ¼ cup (295ml) warm water
- 1 cup (236ml) warm milk
- 2 large eggs
- 6 tablespoons (85g) melted butter
For the Filling:
- 1 cup (200g) brown sugar
- 2 tablespoons cinnamon
- 8 tablespoons (113g) melted butter
Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, softened
- 4 tablespoons (56g) butter, softened
- 1 ⅓ cup (160g) powdered sugar
- 2 teaspoons vanilla extract
Or Simple Glaze:
- 3 cups (340g) powdered sugar
- ⅓-½ cup milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Make the Dough:
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free flour, granulated sugar, instant yeast, salt, and baking powder. Mix on low speed until everything’s evenly distributed—this takes just 15-20 seconds.
Step 2: With the mixer running on low, slowly pour in the warm water, milk, eggs, and melted butter. Once everything’s added, turn the speed up to medium and let it mix for a full 3 minutes until the dough becomes incredibly smooth. Don’t panic when you see the consistency—it’ll look more like thick cookie dough than traditional bread dough, and that’s exactly right!
Step 3: Use an oiled spatula to scrape down the bottom and sides of the bowl, making sure no dry flour bits are hiding. Cover the bowl tightly with plastic wrap and pop it in the refrigerator for 20 minutes—this chilling step is crucial for making gluten-free dough manageable to roll out.
Make the Filling and Shape the Rolls:
Step 4: While the dough chills, mix together the brown sugar and cinnamon in a small bowl until well combined. Lightly grease a 9×13 baking dish with butter or cooking spray and set it aside.
Step 5: Turn out your chilled dough onto a lightly floured surface and gently shape it into a ball. Sprinkle a bit more flour on top, then use a rolling pin to roll it into a 15×15-inch square—aim for about ¼-inch thickness.
Step 6: Spread the 8 tablespoons of melted butter evenly over the dough, leaving just a tiny border around the edges. Sprinkle your cinnamon-sugar mixture generously across the buttered surface—don’t be shy here!
Step 7: Using a pizza cutter or sharp knife, slice the square into twelve strips, each about 1.25 inches wide. Carefully roll each strip up into a spiral, starting from one short end, and place each roll seam-side down in your prepared baking dish.
Rise and Bake the Rolls:
Step 8: Cover the pan with plastic wrap or a clean kitchen towel and place it somewhere relatively warm (like near a sunny window or on top of your fridge). Let these beauties rise for 45-60 minutes, or until they’ve doubled in size—you’ll see them puff up and touch each other.
Step 9: Preheat your oven to 350°F. Bake the rolls for 30-35 minutes, until they’re lightly golden brown on top and smell absolutely irresistible. Set them aside to cool for about 15 minutes before frosting—they should still be slightly warm to the touch.
For the Cream Cheese Frosting:
Step 10: In a large bowl with a handheld mixer or in your stand mixer fitted with the paddle attachment, beat the softened cream cheese on high speed until it’s smooth and creamy with no lumps. Add the butter and beat again until completely combined, then add the powdered sugar and vanilla, beating until the frosting is fluffy and spreadable.
Step 11: Using a knife or offset spatula, generously spread the cream cheese frosting over your warm gluten-free cinnamon rolls. The warmth will help the frosting melt slightly into all those gorgeous layers—pure magic!
For the Simple Glaze:
Step 10 (Alternative): In a medium bowl, whisk together the powdered sugar, milk (start with ⅓ cup and add more for desired consistency), vanilla extract, and a pinch of salt until smooth. The glaze should be thick but pourable—think of honey consistency.
Step 11 (Alternative): Drizzle or spread the glaze over your slightly warm rolls, letting it cascade down the sides. Serve immediately while everything’s still warm and gooey!
Substitutions
Flour: If you can’t find King Arthur Gluten-Free Bread Flour, Bob’s Red Mill 1-to-1 Baking Flour works well too, though you may need to add an extra tablespoon of liquid. The key is using a blend specifically designed for yeast breads rather than an all-purpose mix, which will give you better rise and texture in these easy gf baked goods.
Dairy-Free Option: Swap the whole milk for your favorite non-dairy milk (I love oat or almond), use plant-based butter in equal amounts, and choose a dairy-free cream cheese for the frosting. This makes a fantastic gluten egg free breakfast option when paired with the simple glaze instead of cream cheese frosting.
Sugar Alternatives: You can replace the granulated sugar in the dough with coconut sugar for a deeper flavor. The brown sugar in the filling can be swapped with coconut sugar too, though your rolls will have a slightly less caramel-like taste.
No Stand Mixer? Well… you can absolutely make these by hand using a large bowl and wooden spoon, though your arm might get a workout. Just mix until the dough is completely smooth and no lumps remain—it takes about 5-6 minutes of vigorous stirring.
Troubleshooting
Dough Too Sticky: Gluten-free cinnamon roll dough is naturally stickier than wheat-based versions. If it’s absolutely unmanageable, refrigerate for an extra 10 minutes and use generously floured hands and surface—but resist adding too much extra flour or your rolls will turn out dry.
Rolls Didn’t Rise: Check that your yeast wasn’t expired and that your liquids were warm (between 105-115°F), not hot. Hot liquids kill yeast, while cold liquids won’t activate it properly, leaving you with dense gluten free wheat free recipes that miss the mark.
Dry or Crumbly Texture: This usually means either too much flour was added during rolling or the rolls were overbaked. Gluten-free baked goods dry out faster than traditional ones, so pull them from the oven when they’re just barely golden—they’ll continue cooking slightly as they cool.
Gummy Centers: Your rolls may need a few extra minutes in the oven. Every oven runs differently, so if the centers seem underdone, give them another 3-5 minutes and check again.
Storage and Meal Prep
Store leftover gluten-free cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They’re best enjoyed slightly warm—just pop them in the microwave for 15-20 seconds to restore that fresh-baked softness.
For longer storage, wrap individual unfrosted rolls tightly in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge, warm in a 300°F oven for 10 minutes, then add your frosting fresh.
Serving Suggestions
Serve these beauties warm with a big mug of coffee or hot chocolate for the ultimate weekend breakfast treat. They’re also incredible alongside fresh berries and crispy bacon for a sweet-savory brunch spread.
For special occasions, pair them with my creamy dairy-free green bean casserole for a complete holiday breakfast that’ll impress everyone at the table. The contrast of savory and sweet makes for an unforgettable morning meal!
Variations
Make-Ahead Option: Prepare the rolls through step 7, then cover and refrigerate overnight instead of doing the first rise. In the morning, let them sit at room temperature for about 30 minutes, then proceed with the rise and baking—fresh cinnamon rolls with minimal morning effort!
Kid-Friendly Mini Rolls: Cut your dough square into 24 narrower strips instead of 12 for adorable mini gluten-free cinnamon rolls that little hands love. Reduce baking time to 22-25 minutes and watch them disappear faster than you can say “second batch.”
Apple Cinnamon Version: Add 1 cup of finely diced apple mixed with the cinnamon-sugar filling for a fruity twist. The apples add moisture and a fresh flavor that’s perfect for fall mornings.
Maple Pecan Topping: Man, oh man, this variation is dangerous! Skip the frosting and instead drizzle with pure maple syrup, then sprinkle with toasted chopped pecans right when they come out of the oven. It’s like autumn in pastry form.
Fluffy Gluten-Free Cinnamon Rolls FAQs
Can I use a different gluten-free flour blend for these cinnamon rolls?
Yes, but choose a blend specifically formulated for bread or yeast baking rather than all-purpose blends. These specialized mixes contain xanthan gum and other binders that help create the structure needed for soft, fluffy gluten-free cinnamon rolls.
What makes gluten-free cinnamon rolls soft and fluffy instead of dense?
The combination of baking powder with yeast, plus the higher liquid content in the dough, creates steam and lift during baking. Proper rising time and not overbaking are equally crucial—gluten-free baked goods turn dry and crumbly fast if left in the oven too long.
How do I know which cinnamon brands are gluten-free?
Most pure ground cinnamon is naturally gluten-free, but always check labels for potential cross-contamination warnings. Reputable brands like McCormick and Simply Organic clearly label their spices as gluten-free, giving you peace of mind for all your gluten free wheat free recipes.
Do any major cinnamon roll chains offer gluten-free options?
Unfortunately, Cinnabon and most major chains don’t currently offer certified gluten-free cinnamon rolls due to cross-contamination concerns in their kitchens. That’s exactly why mastering easy gf baked goods at home is such a game-changer—you’ll never miss the mall version!
Can someone with celiac disease safely kiss their partner after eating gluten?
According to trusted celiac health resources, small amounts of gluten can transfer through saliva, potentially causing reactions in sensitive individuals. It’s generally recommended to wait a few hours, brush teeth, and rinse thoroughly before kissing someone with celiac disease after consuming gluten-containing foods.
Should I replace regular flour with gluten-free flour in a 1:1 ratio for cinnamon rolls?
Not exactly—while some recipes work with simple swaps, yeasted goods like cinnamon rolls need specially formulated gluten-free bread flour and adjusted liquid ratios. Traditional recipes rely on gluten for structure and rise, so expert gluten-free baking guides recommend following recipes specifically developed for gluten-free ingredients to achieve the best results.
These homemade gluten-free cinnamon rolls prove you don’t have to sacrifice texture or flavor just because you’re avoiding gluten. Whether you’re new to the gluten-free lifestyle or a seasoned pro, this recipe delivers bakery-worthy results that’ll have everyone asking for seconds.
The combination of the tender, pull-apart layers with gooey cinnamon filling and sweet frosting creates the kind of breakfast memories that stick with your family for years. Plus, your whole house will smell absolutely incredible while they bake!
Want to expand your gluten-free baking repertoire? Check out my foolproof gluten-free stuffing recipe for more holiday favorites, or try my tender cassava flour bread for everyday sandwich needs. Happy baking, friends!
