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Straight on shot of a gluten-free cinnamon roll being cut into with a fork.

The BEST Gluten-Free Cinnamon Rolls

  • Author: Chandice Probst
  • Prep Time: 120 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 10 rolls 1x
  • Category: Breads
  • Method: Oven
  • Cuisine: American

Description

You guys, my mom has done it; she has truly achieved the best gluten-free cinnamon rolls ever! While it’s hard to believe you could get a big, fluffy cinnamon roll like this gluten-free, it’s now possible.


Scale

Ingredients

  • 1 C brown rice flour
  • 1 C white sticky flour (sweet rice flour)
  • 1 C tapioca starch
  • 1 C potato starch
  • 1/2 C arrowroot powder
  • 3 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 C sugar, divided
  • 1 tsp. gelatin
  • 1 T yeast
  • 1 T sugar
  • 1 C warm milk (or 1 C water and 3 T buttermilk powder)
  • 2 eggs
  • 1 tsp. apple cider vinegar
  • 1/2 C coconut oil
  • 1/2 C butter
  • 2 T ground or milled chia
  • 1/2 C warm water
  • 1 lb butter
  • 2 C brown sugar
  • 4 T cinnamon

Frosting:

  • 2 (8 oz.) packages cream cheese, soft
  • 1/2 C butter, soft
  • 2 C powdered sugar
  • 1 tsp. gluten-free vanilla

Instructions

  1. 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
  2. Freeze that block for at least 12 hours but it can be longer
  3. Place 2 T milled chia and 1/2 C warm water in a cup, let soak 2 minutes
  4. Meanwhile, dissolve yeast and 1 T sugar in warm milk, let sit to proof
  5. Using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatin
  6. In another bowl, mix the soaked milled chia and yeast mixture together with eggs, coconut oil, butter and apple cider vinegar
  7. Slowly add that mixture to the flour mixture in stand and combine until well blended
  8. Roll the dough out to a rectangle shape about 18×24 inches on plastic wrap that is heavily sprinkled with white rice flour
  9. Grate the frozen butter brown sugar mixture onto the dough evenly, it will be a large pile
  10. 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
  11. Slice into 10 equally sized pieces
  12. Round them out into nice circles with your hands
  13. Place 6 in a greased 9×13 pan and 4 in a 8×8 pan
  14. Let rise for 1 hour on bread proof or 100 degrees
  15. Bake at 350 degrees for 22-24 minutes
  16. Meanwhile, prepare the frosting by whipping the butter, softened cream cheese, vanilla and powdered sugar together until smooth and creamy
  17. Remove from oven and frost what you plan to eat immediately

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. 

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. 

You can also store them at room temperature in an airtight container for up to 5 days, although they are best within the first 3 days. 

Keywords: cinnamon rolls, gluten-free cinnamon rolls, fluffy cinnamon rolls