These gluten-free cinnamon rolls are everything you want in a cozy breakfast treat—soft, fluffy, and full of that classic cinnamon swirl we all crave. They remind me of lazy weekend mornings when the house fills with the smell of warm cinnamon and butter. Even if you’ve struggled with gluten-free baking before, this recipe will give you rolls that taste just as good as the ones you grew up with.
Why You’ll Love Making These Rolls
There’s nothing like pulling a pan of freshly baked cinnamon rolls from the oven. For years, I missed that exact joy because most gluten-free versions I tried came out dry or dense. I wanted something soft, with that tender pull-apart texture. After plenty of trial and error, I’ve landed on a recipe that finally delivers.
Here’s what makes these rolls worth the effort:
- They’re big, pillowy, and genuinely soft—no dry middles here.
- The recipe can be prepped the night before, so you can bake them fresh in the morning without extra fuss.
- The dough is surprisingly easy to handle thanks to gluten-free bread flour.
- They taste just like the ones from a bakery, which is a rare win in gluten-free baking.
Ingredients That Make the Difference
I like to think of this recipe as a mix of simple pantry staples with a couple of key players that make all the difference:
- Gluten-Free Bread Flour: This is the heart of the recipe. Unlike standard gluten-free blends, bread flour gives the dough structure and softness that feels closer to regular wheat flour. I use it for other recipes like crescent rolls and monkey bread, too.
- Whole Milk (or Dairy-Free Alternative): Whole milk gives the dough richness, but cashew milk works beautifully if you’re keeping it dairy-free.
- Butter: Don’t skimp here—real butter adds flavor that ties the dough and filling together. Salted butter is my go-to for both dough and frosting.
- Brown Sugar and Cinnamon: The classic filling duo that makes cinnamon rolls, well, cinnamon rolls. I never mess with this combo.
- Yeast & Baking Powder: These two team up to give the rolls their lift. Instant yeast keeps things simple since you can mix it straight into the flour.
When I make these for friends, they’re always shocked to hear they’re gluten-free. That’s the power of using the right flour and a little patience.
Step-by-Step: How I Make Them at Home
Making the Dough
I start by mixing the dry ingredients in my stand mixer, then slowly add the wet ones. At first, the dough looks more like cookie dough than bread dough, and that used to worry me. Now I know it’s exactly how gluten-free dough should look. A short rest in the fridge firms it up just enough to roll without sticking everywhere.
Rolling and Filling
This is my favorite part—the kitchen counter dusted with flour, rolling out the square, brushing melted butter, and scattering that brown sugar-cinnamon mixture. My little trick? I use a pizza cutter to slice the strips evenly. It makes rolling them up so much easier.
Rising and Baking
I usually tuck the pan near my oven while it preheats. The warmth helps them rise nicely without over-proofing. They bake up golden and smell absolutely irresistible.
Frosting: Two Ways
You’ve got options here:
- Classic Cream Cheese Frosting: Smooth, tangy, and sweet—it melts slightly when spread on warm rolls, creating that gooey layer we all love.
- Maple Glaze: If I’m baking these in the fall, I swap in a simple maple glaze for a cozy, seasonal twist. It’s thinner than frosting but so fragrant.
Make-Ahead and Storage Tips
- Overnight Option: Most times I prep these the night before. I assemble them right up to shaping, cover the pan, and refrigerate overnight. The next morning, all I need to do is let them warm up a bit on the counter before baking. Perfect for holidays or when I have overnight guests.
- Storage: If we somehow have leftovers, I store them tightly wrapped for up to three days. Frosted rolls go in the fridge. They reheat beautifully in the microwave for about 15 seconds.
Everyday Serving Ideas
While these cinnamon rolls are a treat on their own, I often serve them as part of a bigger spread:
- Weekend brunch with scrambled eggs and fresh fruit.
- A sweet surprise for Christmas morning, paired with hot cocoa.
- Wrapped in parchment and shared with neighbors or friends—they make a lovely homemade gift.
Questions I Get All the Time
Can I use regular gluten-free all-purpose flour?
No—this recipe really depends on gluten-free bread flour for the right texture. A 1:1 blend won’t give the same result.
How do I make them dairy-free?
Swap the milk for cashew or oat milk and use vegan butter. The rolls still come out fluffy and delicious.
What yeast works best?
Instant yeast is my pick—it keeps the process simple since you don’t need to proof it in water first.
My Extra Tips for Success
- Chill the dough before rolling—it makes the whole process cleaner and easier.
- Use a pizza cutter for neat strips. It’s faster than a knife.
- Don’t frost until the rolls have cooled just slightly. Frost too soon and it melts into a glaze, which isn’t bad but less fluffy.
Gluten Free Cinnamon Rolls recipe
Description
These gluten-free cinnamon rolls come out soft, fluffy, and perfectly swirled with sweet cinnamon sugar. They’re baked golden and topped with either a tangy cream cheese frosting or a simple glaze, making them just as irresistible as the classic version.
Ingredients
For the Dough
- 1 ¼ cups warm water (295ml)
- 1 cup warm whole milk (236ml)
- 6 tablespoons butter, melted (85g)
- 2 large eggs
- 4 ½ cups gluten-free bread flour (680g, King Arthur recommended)
- ⅓ cup granulated sugar (65g)
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 teaspoons salt
- 1 teaspoon baking powder
For the Filling
- 8 tablespoons butter, melted (113g)
- 1 cup packed brown sugar (200g)
- 2 tablespoons cinnamon
- Cream Cheese Frosting
- 8 ounces cream cheese, softened (226g)
- 4 tablespoons butter, softened (56g)
- 1 ⅓ cups powdered sugar (160g)
- 2 teaspoons vanilla extract
Simple Glaze (optional)
- 3 cups powdered sugar (340g)
- ⅓–½ cup milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Prepare the Dough: In the bowl of a stand mixer, combine flour, sugar, yeast, salt, and baking powder. With the mixer running on low, gradually pour in warm water, milk, eggs, and melted butter. Increase the speed to medium and beat until smooth and thick, similar to cookie dough. Scrape down the sides, cover, and chill in the fridge for about 20 minutes to make rolling easier.
- Shape the Rolls: Mix brown sugar and cinnamon together in a small bowl. Lightly grease a 9×13-inch baking dish. Turn the dough onto a floured surface, form into a ball, and roll into a 15×15-inch square. Brush with melted butter, sprinkle with the cinnamon-sugar mixture, and cut into 12 even strips. Roll each strip into a spiral and place them snugly in the baking dish.
- Rise and Bake: Cover the dish with a towel and let the rolls rise in a warm spot until puffy, about 45–60 minutes. Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, until golden on top. Let them cool slightly before frosting.
- Make the Frosting or Glaze: For cream cheese frosting, beat cream cheese until smooth, then add butter, powdered sugar, and vanilla. Spread generously over warm rolls.For a simple glaze, whisk powdered sugar, milk, vanilla, and salt until smooth, then drizzle over the rolls. Serve warm.
Notes
- Make Ahead: Assemble rolls the night before, cover, and refrigerate 8–12 hours. Let them rise at room temperature for 30–45 minutes in the morning before baking.
- Storage: Keep covered at room temperature for up to 3 days. If frosted with cream cheese, store in the fridge.
- Key Ingredient: Gluten-free bread flour is essential — regular GF all-purpose flour won’t give the same fluffy texture.
- Dairy-Free Option: Swap in cashew milk, vegan butter, and dairy-free cream cheese for equally soft and delicious rolls.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 591Total Fat 28gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 9gCholesterol 100mgSodium 720mgCarbohydrates 82gFiber 2gSugar 66gProtein 6g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
These gluten-free cinnamon rolls are the kind of recipe I bake when I want to treat my family—or honestly, myself—to something cozy and homemade. They’ve become a tradition at our table, and I hope they’ll become one at yours too.
Try Other Gluten Free Recipes:
