If you’ve been on the hunt for the best gluten-free cinnamon rolls, look no further. This cinnamon roll recipe creates the softest, fluffiest cinnamon rolls that you would never know are gluten free. Whether you’re gluten-sensitive or just looking to try something new, these gf cinnamon rolls will not disappoint!
When I was diagnosed with celiac disease years back, I was determined to create recipes that tastes like the classic version. It’s a struggle to find gluten free recipes that don’t sacrifice texture and flavor. But, recipes like these cinnamon rolls, my fluffy crescent rolls, sourdough bread, and delicious french toast are 100% gluten free and have that authentic taste!
Why this recipe is the best
- Unmatched texture: Made with the perfect blend of gluten free flours, 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 though possible.
- Different versions: You’re able to make this recipe vegan or dairy free without compromising on taste and texture. 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!
What you need to make gluten free cinnamon rolls
- Flours: You will need a blend of brown rice flour, sweet rice flour, tapioca starch, potato starch, and arrowroot powder.
- Yeast mixture: Yeast, sugar, and water.
- Eggs
- Butter: Unsalted or salted will work.
- Sugar: You’ll need brown sugar and powdered sugar for the frosting
- Cinnamon: A given!
- Frosting ingredients: Cream cheese, sugar, butter, and vanilla.
- Other: See the recipe card for the full list of ingredients.
Can I use a gluten-free all purpose flour?
No, you cannot use a gluten free all purpose flour blend for this recipe. I’ve made this recipe over and over again, trying different flours and I can promise you that the texture does not turn out the same if you try to use a gf flour blend. Please follow the ingredients as directed for best results.
If you’d like to use gluten free all purpose flour, I recommend making these fall apple cider cupcakes, a fun and zesty lemon drizzle cake, or this family favorite chocolate orange cake.
How to make gluten free cinnamon rolls
Prepare the filling: The day before, or at least two hours ahead, combine 1 pound slightly melted butter, brown sugar, and cinnamon in a large bowl. Shape it into a block, then freeze it.
Make the dough: Mix the wet ingredients in a stand mixer with a paddle attachment. Gradually add the dry ingredients, scraping down the sides of the bowl as needed.
Roll out the dough: Place plastic wrap on the counter in one large rectangle and sprinkle with rice flour. Roll the dough out into a large rectangle.
Add the filling: Using a cheese grater, grate the frozen butter/sugar block over the dough until evenly coated with all of the filling.
Roll and slice: Starting at one end, roll the dough into a cylinder, tucking in the edges as you go. Slice the dough into 10 equal pieces.
Rise and bake: Place the cinnamon rolls in a greased pan and let them rise for roughly one hour. Then, bake for 22-24 minutes or until golden brown.
Pro Tip: Spray your hands with nonstick spray before handling the dough. This will prevent your hands from sticking.
How do I prevent cinnamon rolls from becoming too dry?
The easiest thing to do it to make sure you don’t over bake your cinnamon rolls. When your kitchen is filled with a delicious, cinnamon roll smell, you’ll know they’re done!
It also helps to use enough butter in the filling. You can even brush the rolls with extra melted butter right after they come out of the oven for extra softness.
My expert 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.
- Soften butter – Learn how to soften butter quickly for this step.
- Rice flour for surfaces – When flouring the counter and rolling pin, rice flour works best.
- 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.
- Extra filling -After frosting, drizzle with the leftover brown sugar and butter sauce from the baking pan for extra flavor!
- 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).
Can you make them dairy-free?
Yes, these can be made dairy free with vegan butter, full-fat coconut non-dairy milk, and vegan cream cheese. We’ve done it before, and they are fantastic! For best results, use the full-fat coconut milk as it helps the recipe come together the same. For another dairy free treat, you can also make our divinity candy.
Storage
Storing – These gluten-free cinnamon rolls are fantastic right out of the oven but they are also good at room temperature the next day. Once they have cooled, you can store them in an airtight container at room temperature for up to 5 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, microwave for 45 seconds, then spread cream cheese frosting on thick.
More gluten free goodies
- Easy and perfect red velvet cake mix cookies
- Homemade white chocolate christmas candy
- Cute peanut butter reindeer cookies
- Soft pumpkin spice cupcakes
- Delicious banana cake with frosting
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Gluten Free Cinnamon Rolls
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
Jade says
Do you think it would be okay to leave out the xantham gum?
Chandice says
It really is needed…
Carol Taylor says
Your recipes look good but I would very much appreciate dry ingredients listed by weight, much more precise. I’ve had varied success with blends using measuring cups even though I’m careful there is variation. Thank you.
Chandice says
Hi Carol, it is definitely something we are working on. Thank you for letting me know this would be helpful for you.
mani says
hi would this work if refrigerate them the night before and leave out the next day to rise before baking? thank you
Chandice says
Absolutely!!
Marisa says
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.
Chandice says
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…
Tara says
Please tell me the nutrition info is a typo? 😂 800 cals 152 carbs for ONE roll? 🤨
Chandice says
That is with a generous amount of cream cheese frosting but no, it is correct. The same 800+ calories as a Cinnamon cinnamon roll 😉 They are GOOOOD! Hahah….
Marita Malo says
If I use King Arthur gluten free flour how much do I put and do I put gelatin too? Thanks
Chandice says
Hi Marita, use it in place of the 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
and then leave out the,
▢ 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! 🙂
Marita Malo says
Okay thank you! I’ll put 4 1/2 cups flour.
I appreciate your recipes. I’m so excited to try these!
Heather says
Hi! So excited to try these! Is the butter and coconut oil melted or room temperature? Thanks!
Chandice says
Room temperature 🙂 Enjoy!