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    Home ยป Recipes ยป Breads ยป Homemade, Fluffy Gluten Free Cinnamon Rolls

    Homemade, Fluffy Gluten Free Cinnamon Rolls

    Modified: Jun 11, 2025 ยท Published: May 4, 2023 by Chandice ยท This post may contain affiliate links ยท 116 Comments

    JUMP TO RECIPE
    BEST Gluten-Free Cinnamon Rolls pin
    BEST Gluten-Free Cinnamon Rolls pin
    Two images of Gluten-free cinnamon rolls, combined by the text: Gluten Free Cinnamon Rolls thisvivaciouslife.com. Images include a single cinnamon roll in the back ground with a bite taken out to show the soft texture inside. The second image is a white baking pan filled with frosted gluten-free cinnamon rolls.

    These gluten free cinnamon rolls create the softest, fluffiest cinnamon rolls that you would never know are gluten free. They are made from scratch and do take some time but they are worth every moment of effort.

    The combination of multiple flours truly give these rolls that authentic texture you remember from the traditional treat. But we have a secret step to get even more of that ooey, gooey brown sugar cinnamon butter filling inside!

    A single gluten-free cinnamon roll on a plate, slathered in frosting and a bit taken out of it showing the soft texture.


     
    5 stars

    These are THE BEST cinnamon rolls, period! I have tried many many recipes from well known GF bakers and even my nearest GF bakery. Nothing compares to these! I even had other GF people try them when I made them and they agree! Thank you Chandice for this amazing recipe! – Laura

    Jump to:
    • Why this recipe is the best
    • Recipe Ingredients
    • How to Make Gluten-Free Cinnamon Rolls
    • Chandiceโ€™s expert cinnamon roll tips
    • More gluten free goodies
    • Other Gluten-Free Breakfast Options
    • Homemade, Fluffy Gluten Free Cinnamon Rolls

    Why this recipe is the best

    • Unmatched texture: Me tested, retested and retested so many times with different combinations of gluten free flour and finally landed on this blend. These cinnamon rolls have the soft, fluffy texture that you would expect from a traditional cinnamon roll.
    • Oh so perfect filling: Thanks to our special, tried and true technique, these rolls are packed with more cinnamon sugar filling than you ever thought possible. It takes and extra step but it is so worth it!
    • Different versions: You’re able to make this recipe vegan or dairy free without compromising on taste and texture. We’ve made them dairy free coo many times and they are always perfect. Same with our gluten free monkey bread.
    • Perfected overtime: Over the years this recipe has been tested and perfected by my family so you know it’s the best of the best! We’ve heard time and again from people that this issue their go to gluten free cinnamon roll recipe.

    Recipe Ingredients

    Gluten free cinnamon rolls ingredients
    • Flours: You will need a blend of brown rice flour, sweet rice flour, tapioca starch, potato starch, and arrowroot powder. This plus the gelatin, xanthan gum and baking powder are what give these cinnamon rolls their perfect texture.
    • Butter: Unsalted or salted butter will work. Ii love melting the coconut oil just gently but not until it is too melted. But both are crucial in the dough for the perfect moisture needed for the dough. The butter is perfect when mixed with the cinnamon and brown sugar as the filling to give the perfect end result.
    • Frosting ingredients: Cream cheese, sugar, butter, and vanilla. This is a simple classic cream cheese frosting recipe but you could do a buttercream if you prefer or just leave them without frosting. They are so gooey, gooey that the frosting isn’t always necessary.

    See the recipe card for a full list of ingredients and quantities.

    How to Make Gluten-Free Cinnamon Rolls

    butter, brown sugar and cinnamon ini a bowl

    Step 1: Make sure your butter is soft but not melted and that your brown sugar isn’t dried out to keep this as moist as possible.

    Brown sugar and butter in a bowl with cinnamon and yeast mixture in a small bowl.

    Step 2: Always make sure your yeast is fresh or your won’t get the rise you are looking for.

    Dry cinnamon roll ingredients in a bowl and then mixed with wet ingredients as well.

    Step 3: Add wet ingredients to dry and get them thoroughly covered to moisten it entirely. That is especially important for gluten free.

    cinnamon rolls dough in a bowl

    Step 4: Let the dough moisten by covering and letting it rise and meld together.

    While I like to shape the butter, brown sugar and cinnamon into a brick rectangle for easy grating, you can shape it however you feel is best for grating.

    Step 5: Add wet ingredients to dry and get them thoroughly covered to moisten it entirely. That is especially important for gluten free as most gluten free baked goods require extra moisture.
    cinnamon rolls dough rolled into a log

    Step 5: Make sure to liberally flour (with brown rice) the surface before rolling into a vertical log and slicing.

    cinnamon rolls dough rolled out with filling on it

    Step 6: Grating this brown sugar, butter and cinnamon mixture frozen onto the rolled out dough is the SECRET STEP to getting even more gooey filling into the cinnamon rolls.
    cinnamon roll frosting ingredients in a bowl

    Step 6: Be careful to really mix the frosting to avoid clumps of powder sugar. You can even sift it first if you prefer.

    Chandice’s expert cinnamon roll tips

    • Sticky dough – The dough will be sticky; that’s how it is supposed to be. Otherwise, you will have overly dry dough once it’s baked. Make sure to grease your hands when handling the dough. I like to spray them with non-stick spray.
    • Rice flour for surfaces – When flouring the counter and rolling pin, rice flour works best. Be liberal with it so things don’t stick.
    • Save frosting – Only frost what you plan to eat immediately. Save the remaining frosting for the next time you plan to eat a cinnamon roll. Ii find that this makes it easier to reheat the roll (30 seconds is perfect) when you want another one for breakfast the next day.
    • Extra filling -After frosting, drizzle with the leftover brown sugar and butter sauce from the baking pan for extra flavor. This is our favorite thing to do!
    • Don’t overfill the pan – Don’t try to place all the cinnamon rolls in one pan. Place 6 in a greased 9×13 pan and 4 in an 8×8 pan for best results (Shown below). This is for sure the way to go. You can also make mini cinnamon rolls if you prefer.
    White baking dish filled with gluten-free cinnamon rolls in, slathered in cream cheese froster. One rolls has been removed from the pan leaving yummy cinnamon bits behind.

    More gluten free goodies

    It’s a struggle to find gluten free recipes that don’t sacrifice texture and flavor. But, recipes like these cinnamon rolls, my fluffy gluten free crescent rolls, gluten free sourdough bread, and gluten free orange rolls are 100% gluten free and have that authentic taste!

    Close-up of frosted gluten-free cinnamon rolls in a white baking dish.

    Other Gluten-Free Breakfast Options

    • Strawberry baked oats on a platter with jam
      30-Minute Gluten Free Breakfast Bars (My kids FAVORITE!)
    • Side image of spoon scooping out a spoonful ofCreamy Paleo Oatmeal (with no oats)
      Creamy Paleo High Protein Oatmeal (no oats or protein powder!)
    • protein balls on a jadeite stand
      10-Minute No Bake Oatmeal Protein Balls (Gluten Free)
    • authentic Ebelskiver recipe on a plate with powdered sugar
      Authentic Ebelskiver Recipe (from my Danish grandmother…)

    Need an EASY and delicious breakfast, lunch, dinner or dessert?
    Take a look at my Sheet Pan Meals and More!

    NEED MORE GOODNESS? Follow me on Facebook, Instagram, Pinterest, and Twitter for great recipes, entertaining ideas and more!

    Homemade, Fluffy Gluten Free Cinnamon Rolls

    Single cinnamon roll sitting on a speckled plate, slathered in cream cheese frosting and a bite taken out to show the soft texture.
    4.96 from 66 votes
    These gluten free cinnamon rolls create the softest, fluffiest cinnamon rolls that you would never know are gluten free. They are made from scratch and do take some time but they are worth every moment of effort. The combination of multiple flours truly give these rolls that authentic texture you remember from the traditional treat.
    These are THE BEST cinnamon rolls, period! I have tried many many recipes from well known GF bakers and even my nearest GF bakery. Nothing compares to these! I even had other GF people try them when I made them and they agree! Thank you Chandice for this amazing recipe! – Laura
    PRINT RECIPE SaveSaved!
    Prep Time: 2 hours hrs
    Cook Time: 25 minutes mins
    Total Time: 2 hours hrs 25 minutes mins
    Course: Breads
    Cuisine: American
    Keyword: cinnamon rolls, fluffy cinnamon rolls, gluten-free cinnamon rolls
    Servings: 10 rolls
    Calories: 802kcal
    Author: Chandice Probst

    Ingredients

    Dry Ingredients

    • 1 cup brown rice flour
    • 1 cup white sticky flour sweet rice flour
    • 1 cup tapioca flour or starch (they are the same thing)
    • 1 cup potato starch
    • 1/2 cup arrowroot powder
    • 3 teaspoon xanthan gum
    • 2 teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup sugar
    • 1 teaspoon gelatin

    Yeast Mixture

    • 1 tablespoon rapid rise active dry yeast
    • 1 tablespoon sugar
    • 1 cup warm milk or 1 C water and 3 T buttermilk powder

    Wet Ingredients

    • 2 eggs
    • 1 teaspoon apple cider vinegar
    • 1/2 cup coconut oil
    • 1/2 cup butter
    • 2 tablespoons ground or milled chia
    • 1/2 cup warm water

    Filling

    • 1 pound butter
    • 2 cups brown sugar
    • 4 tablespoons cinnamon

    Cream Cheese Frosting

    • 2 8 oz packages cream cheese soft
    • 1/2 cup butter soft
    • 2 cups powdered sugar
    • 1 tablespoon gluten-free vanilla

    Instructions

    • The day before combine 1 lb butter, 2 C brown sugar and 4 T cinnamon well then shape into a block that can be frozen and grated then freeze it (if you cant do the day before, freeze for at least two hours)
    • Place 2 T milled chia and 1/2 C warm water in a cup, let soak 2 minutes
    • Meanwhile, dissolve yeast and 1 T sugar in warm milk, let sit to proof
    • Using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatin
    • In another bowl, mix the soaked milled chia and yeast mixture together with eggs, coconut oil, butter and apple cider vinegar then slowly add that mixture to the flour mixture in stand and combine until well blended
    • Roll the dough out to a rectangle shape about 18×24 inches on plastic wrap that is heavily sprinkled with white rice flour and grate the frozen butter brown sugar mixture onto the dough evenly, it will be a large pile
    • Starting at one end, roll the dough into a cylinder and as you go, tuck the edges in with your hands so it stays even (this will keep from dough hanging out on the ends and gives you an even roll)
    • Slice into 10 equally sized pieces and round them out into nice circles with your hands
    • Place 6 in a greased 9×13 pan and 4 in a 8×8 pan and let rise for 1 hour on bread proof or 100 degrees
    • Once risen, bake at 350 degrees for 22-24 minutes
    • Meanwhile, prepare the frosting by whipping the butter, softened cream cheese, vanilla and powdered sugar together until smooth and creamy
    • Remove from oven and frost what you plan to eat immediately

    Video

    Notes

    IF YOU WANT THIS TRUE CINNAMON ROLL RESULT, YOU MUST NOT EXCHANGE OUT THE INGREDIENTS IN THE RECIPE FOR A GLUTEN-FREE FLOUR BLEND.
    It is also important to note that while freezing the butter, brown sugar and cinnamon mixture is an extra step that take some prep, it gives you the most delicious gooey filling that you can’t get any other way.ย 
    Storing – These gluten-free cinnamon rolls are fantastic right out of the oven nice and warm, but they are also good at room temperature the next day. Once they have cooled, you can store them in an airtight container. They are good for up to 5 days at room temperature on the counter but are best within the first 3 days.
    Freezing – These freeze well in an airtight container for up to 3 months. To unthaw, let them sit at room temperature in the airtight container. When you are ready to eat them, warm them in the microwave for 45 seconds then spread cream cheese frosting on thick.ย 

    Nutrition

    Serving: 1cinnamon roll | Calories: 802kcal | Carbohydrates: 152g | Protein: 10g | Fat: 85g | Saturated Fat: 54g | Cholesterol: 231mg | Sodium: 919mg | Potassium: 533mg | Fiber: 6g | Sugar: 91g | Vitamin A: 2405IU | Vitamin C: 0.7mg | Calcium: 235mg | Iron: 1.9mg

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    Chandice of This Vivacious Life

    Hi, I'm Chandice!

    Parties, gatherings, gorgeous food and ESPECIALLY holidays with my people are what make my heart pitter patter. Having a place to share our favorite traditions, recipes and celebrations is very important to me. I live each day with unapologetic, authentic happiness and hope to help others do the same. More About Chandice

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    Reader Interactions

    Comments

    1. Laura says

      May 08, 2025 at 12:38 pm

      5 stars
      These are THE BEST cinnamon rolls, period! I have tried many many recipes from well known GF bakers and even my nearest GF bakery. Nothing compares to these! I even had other GF people try them when I made them and they agree! Thank you Chandice for this amazing recipe!
      *For those that are dairy free (Like i am), I used Sweetened Almond Milk for Yeast Mixture, Miyokos Butter for filling and Violife Cream Cheese for the frosting. Incredible ya’ll! Just simply incredible!

      Reply
      • Chandice says

        May 09, 2025 at 3:37 am

        Awww Laura, this just made my whole day! Thank you for taking the time to write such a thorough and thoughtful review. I love that you are helping others with the dairy free as you have tried that too! If you love these, you will also love the crescent rolls and orange knots. Can’t wait for you to try them!

        Reply
    2. DeLaine says

      December 29, 2024 at 3:05 pm

      What could I substitute for th arrowroot flour?

      Reply
      • Chandice says

        January 02, 2025 at 5:06 pm

        Hi DeLaine, you can just use more tapioca starch or use corn starch. Enjoy!

        Reply
    3. Jeannette says

      December 28, 2024 at 1:02 pm

      I have been GF for over 20 years and these are the BEST cinnamon rolls I have ever had. I made them for Christmas morning and no one had any idea they were GF, in fact they even asked for seconds!

      Reply
      • Chandice says

        December 28, 2024 at 7:07 pm

        What a HUGE compliment! Thank you so much Jeannette, I am so glad that they were a part of your Christmas tradition! I highly recommend our buttermilk biscuits and crescent rolls as well…

        Reply
    4. Cherissa says

      December 20, 2024 at 4:16 pm

      Can the dough be made up the day before and put in the fridge or freezer before baking?

      Reply
      • Chandice says

        December 24, 2024 at 3:33 pm

        Absolutely!

        Reply
    5. Jade says

      October 23, 2024 at 6:58 pm

      Do you think it would be okay to leave out the xantham gum?

      Reply
      • Chandice says

        November 14, 2024 at 4:39 am

        It really is needed…

        Reply
    6. Carol Taylor says

      September 22, 2024 at 1:01 pm

      Your recipes look good but I would very much appreciate dry ingredients listed by weight, much more precise. Iโ€™ve had varied success with blends using measuring cups even though Iโ€™m careful there is variation. Thank you.

      Reply
      • Chandice says

        September 30, 2024 at 11:02 pm

        Hi Carol, it is definitely something we are working on. Thank you for letting me know this would be helpful for you.

        Reply
    7. mani says

      February 27, 2024 at 5:52 am

      hi would this work if refrigerate them the night before and leave out the next day to rise before baking? thank you

      Reply
      • Chandice says

        February 27, 2024 at 5:53 pm

        Absolutely!!

        Reply
    8. Marisa says

      February 09, 2024 at 7:20 pm

      Hi, Candace! Is there anything that can be substituted for the rice flour? My daughter is allergic to rice of all things! She also has an intolerance to gluten and this is why I really wanted to try making these for her when she flies out here next week.

      Reply
      • Chandice says

        February 13, 2024 at 11:24 pm

        Hi Marisa, thanks for being here! So you could try sorghum, teff or quinoa flour but they will not be quite the same. I honestly don’t know how they will turn out but I’d say sorghum would be your best best. Let me know how it goes please…

        Reply
    9. Tara says

      January 16, 2024 at 4:33 am

      5 stars
      Please tell me the nutrition info is a typo? ๐Ÿ˜‚ 800 cals 152 carbs for ONE roll? ๐Ÿคจ

      Reply
      • Chandice says

        January 16, 2024 at 7:53 pm

        That is with a generous amount of cream cheese frosting but no, it is correct. The same 800+ calories as a Cinnamon cinnamon roll ๐Ÿ˜‰ They are GOOOOD! Hahah….

        Reply
    10. Marita Malo says

      November 22, 2023 at 12:22 am

      If I use King Arthur gluten free flour how much do I put and do I put gelatin too? Thanks

      Reply
      • Chandice says

        November 22, 2023 at 4:59 am

        Hi Marita, use it in place of the Ingredients
        โ–ข 1 cup brown rice flour
        โ–ข 1 cup white sticky flour sweet rice flour
        โ–ข 1 cup tapioca flour or starch (they are the same thing)
        โ–ข 1 cup potato starch
        โ–ข 1/2 cup arrowroot powder

        and then leave out the,
        โ–ข 3 teaspoon xanthan gum
        and the gelatin but keep the salt, baking powder and sugar

        We’ve made them this way and love them! Enjoy! ๐Ÿ™‚

        Reply
        • Marita Malo says

          November 22, 2023 at 6:06 am

          Okay thank you! Iโ€™ll put 4 1/2 cups flour.
          I appreciate your recipes. Iโ€™m so excited to try these!

    11. Heather says

      April 09, 2023 at 7:03 pm

      Hi! So excited to try these! Is the butter and coconut oil melted or room temperature? Thanks!

      Reply
      • Chandice says

        April 11, 2023 at 3:38 am

        Room temperature ๐Ÿ™‚ Enjoy!

        Reply
      • AW says

        December 29, 2024 at 10:09 pm

        These look good! Would love to try them! Do you have a substitute for the Chia? Possibly Psyllium Husk Powder?!

        Reply
        • Chandice says

          January 02, 2025 at 5:05 pm

          Hi Alisha, I have only done them with the super fine ground chia but I would also love to know if the psyllium husk would work… Let me know if you try it!

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