Gluten-Free Cinnamon Rolls – Soft, Sweet & Perfectly Swirled

There’s something magical about warm Gluten-Free Cinnamon Rolls fresh from the oven — pillowy-soft dough, gooey cinnamon filling, and a rich vanilla glaze melting into every crevice. These gluten-free beauties are just as satisfying as the classic version, with a tender, chewy texture and rich cinnamon-sugar flavor you won’t believe is gluten-free.

Perfect for weekend brunches, special occasions, or cozy mornings at home, this recipe uses simple gluten-free ingredients and a reliable technique that works without gluten’s elasticity. These cinnamon rolls rise beautifully, bake evenly, and stay soft — no gritty texture or dry crumb here.

Ingredients Overview

Gluten-Free Flour

• 1:1 Gluten-Free Baking Flour: Use a high-quality blend that includes xanthan gum (like Bob’s Red Mill or King Arthur). This provides necessary structure and elasticity.

• Tapioca or Potato Starch (optional): Can be added for extra stretch and chew, if your blend doesn’t already include it.

Yeast & Rising

• Instant or Active Dry Yeast: Helps the dough rise and develop flavor.

• Warm Milk (or dairy-free milk): Activates the yeast — aim for 100–110°F.

• Sugar: Feeds the yeast and sweetens the dough slightly.

• Eggs: Add richness and moisture (can be replaced for vegan version).

• Butter or Oil: Softens the crumb and improves flavor.

Cinnamon Sugar Filling

• Brown Sugar: Provides a deep, caramelized sweetness.

• Ground Cinnamon: The star of the show.

• Butter (softened): Helps the filling melt into the dough as it bakes.

Glaze

• Powdered Sugar: For that classic sweet finish.

• Milk or Cream: Adjusts the consistency.

• Vanilla Extract: Adds warmth and aroma.

• Optional: Cream cheese for a richer glaze.

These rolls are naturally gluten-free and can be made dairy-free and egg-free with simple swaps.

Step-by-Step Instructions

1. Prepare the Dough

Ingredients:

• 2½ cups 1:1 gluten-free baking flour (with xanthan gum)

• 2¼ tsp (1 packet) instant or active dry yeast

• ¼ cup sugar

• ½ tsp salt

• ¾ cup warm milk (100–110°F)

• ¼ cup melted butter (or coconut oil)

• 2 eggs (room temp)

Instructions:

1. In a large bowl, mix warm milk, yeast, and 1 tbsp sugar. Let sit for 5–10 min until foamy.

2. Add remaining sugar, eggs, and melted butter. Whisk to combine.

3. Stir in flour and salt. Mix until a sticky dough forms.

4. Cover and let rise in a warm place for 1 hour, until slightly puffy.

Note: Gluten-free dough won’t double in size, but it will become airy.

2. Roll and Fill

Filling:

• ½ cup brown sugar

• 1½ tbsp cinnamon

• ¼ cup softened butter

Instructions:

1. Place dough on a large piece of parchment paper dusted with flour.

2. Pat or roll dough into a 12×10-inch rectangle (about ½ inch thick).

3. Spread softened butter over dough, then sprinkle evenly with cinnamon-sugar mixture.

4. Use the parchment to help gently roll the dough from the long edge into a tight log.

5. Slice into 8–10 rolls using dental floss or a serrated knife.

3. Second Rise

• Place rolls in a greased 9-inch round or square pan.

• Cover loosely and let rise for 30–40 minutes in a warm spot.

4. Bake

• Preheat oven to 350°F (175°C).

• Bake for 25–30 minutes, or until tops are golden and centers are cooked through.

Tip: Tent with foil if browning too quickly.

5. Glaze and Serve

Glaze:

• 1 cup powdered sugar

• 2–3 tbsp milk (or non-dairy milk)

• ½ tsp vanilla extract

• Optional: 2 tbsp cream cheese for richness

Instructions:

1. Whisk all glaze ingredients until smooth.

2. Drizzle over warm rolls. Serve immediately!

Tips, Variations & Substitutions

• Dairy-free version: Use almond or oat milk and vegan butter.

• Egg-free version: Use flax eggs (2 tbsp flaxseed + 5 tbsp water).

• Make ahead: Prepare, slice, and place in pan. Cover and refrigerate overnight. Let come to room temp before baking.

• Add-ins: Sprinkle chopped nuts or raisins in the filling.

• Frosting swap: Use cream cheese frosting instead of glaze for a bakery-style finish.

Pro Tip: Rolling gluten-free dough can be tricky — always use parchment paper and chill the dough briefly if needed.

Serving Ideas & Occasions

Perfect for:

• Holiday breakfasts (Thanksgiving, Christmas, Easter)

• Brunch parties

• Birthday mornings

• Lazy weekend treats

Serve with:

• Hot coffee or spiced chai

• Fresh fruit or a green smoothie

• A side of scrambled eggs or yogurt for protein balance

Nutritional & Health Notes

These cinnamon rolls are:

• Gluten-free and safe for celiac diets

• Easily adjustable for dairy-free or vegan needs

• Free from artificial additives

Estimated per roll (1 of 10):

• Calories: ~280

• Carbs: 35–38g

• Sugar: 15g

• Fat: 10–12g

• Protein: 3–4g

To lighten them:

• Use coconut sugar in filling

• Replace some butter with applesauce

• Make a thinner glaze or use none at all

FAQs

Q1: Why is my gluten-free dough so sticky?

A1: Gluten-free dough is naturally wetter. Use parchment and lightly floured hands to manage it without adding too much flour.

Q2: Can I make these ahead of time?

A2: Yes — assemble and refrigerate overnight, then bake fresh in the morning. Let them come to room temperature first.

Q3: Can I freeze gluten-free cinnamon rolls?

A3: Yes! Freeze baked rolls individually, then reheat in the microwave or oven. Glaze after thawing for best texture.

Q4: What gluten-free flour works best?

A4: Use a trusted 1:1 blend with xanthan gum. Avoid single flours like almond or coconut for this type of dough.

Q5: Can I use a stand mixer?

A5: Absolutely. Use the paddle attachment and mix until the dough is soft and combined — 1–2 minutes.

Q6: My rolls didn’t rise — what went wrong?

A6: Check your yeast freshness and make sure the milk wasn’t too hot. Rising may be slower in cool environments.

Q7: How do I make cream cheese frosting for these?

A7: Beat 4 oz cream cheese with 2 tbsp butter, 1 cup powdered sugar, and 1 tsp vanilla until smooth.

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