Straight on shot of a gluten-free cinnamon roll being cut into with a fork.
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4.84 from 6 votes

The BEST Gluten-Free Cinnamon Rolls

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.
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Course: Breads
Cuisine: American
Keyword: cinnamon rolls, fluffy cinnamon rolls, gluten-free cinnamon rolls
Servings: 10 rolls
Calories: 802kcal
Author: Chandice Probst

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

  • 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
  • Freeze that block for at least 12 hours but it can be longer
  • 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
  • Slowly add that mixture to the flour mixture in stand and combine until well blended
  • Roll the dough out to a rectangle shape about 18x24 inches on plastic wrap that is heavily sprinkled with white rice flour
  • 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
  • Round them out into nice circles with your hands
  • Place 6 in a greased 9x13 pan and 4 in a 8x8 pan
  • Let rise for 1 hour on bread proof or 100 degrees
  • 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

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. 

Nutrition

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