Gluten Free Cinnamon Roll Recipe

4.99 from 498 votes

These cinnamon rolls are soft, tender, and full of cinnamon flavor. The dough is easy to work with, and they’ll make your kitchen smell amazing.

Prep Time20

Cook Time20

Chilling and rising time1 30

Total Time2 10

Course: Breakfast

Cuisine: American

Keyword: brown sugar, butter, cinnamon, confectioners' sugar, cream of tartar, eggs, gluten free cinnamon buns, gluten free cinnamon rolls, gluten free flour, gluten free Japanese milk bread, heavy cream, instant yeast, milk, tapioca starch, white sugar, xanthan gum, yeast

Servings: rolls

Author: Nicole Hunn

Equipment

Stand mixer with paddle attachment

Ingredients

For the rolls

3 cups all purpose gluten free flour blend (See Recipe Notes), plus more for sprinkling
2 teaspoons xanthan gum omit if your blend already contains it
¼ cup tapioca starch/flour
½ cup dry milk powder or buttermilk powder; make sure it's powder, not liquid!
3 teaspoons instant yeast
¼ teaspoon cream of tartar
¼ teaspoon baking soda
2 tablespoons packed light brown sugar
1 teaspoon kosher salt
1 teaspoon apple cider vinegar
4 tablespoons unsalted butter at room temperature
1 egg at room temperature, beaten
1 ¼ cups warm milk about 95°F (plus a bit more, only as necessary)

For the filling

4 tablespoons unsalted butter at room temperature
¾ cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon gluten free flour you can use more all purpose gluten free flour, tapioca starch, superfine rice flour, or arrowroot

For an optional glaze

1 cup confectioners' sugar sifted
1 tablespoon milk any kind, plus more by the 1/4 teaspoonful

For an optional frosting

6 tablespoons unsalted butter at room temperature
2 cups confectioners' sugar sifted
3 tablespoons heavy whipping cream at room temperature, plus more as necessary

Customary - Metric

Instructions

Grease a 9-inch x 13-inch casserole dish and set it aside.

Make the dough

In the bowl of a stand mixer fitted with the paddle, whisk together the flour, xanthan gum, tapioca starch, milk powder, yeast, cream of tartar, baking soda, and sugar. Add the salt and whisk again.
Add the vinegar, butter, egg, and milk, and mix to combine.
Increase the mixer speed to high and beat for about 3 minutes, until the dough is fluffy and has a shaggy whipped appearance from air being incorporated into it.
Transfer the dough to a sealed container, and refrigerate for 30 minutes to make it easier to handle.

Roll out the dough

Turn the chilled dough onto a lightly floured surface and knead gently to smooth.
Divide in half, keeping one half covered. Roll the other into a 9x12-inch rectangle about ½ inch thick, dusting with flour as needed.

Add the filling and shape

Spread half the softened butter over the dough, leaving a 1-inch border.
In a small bowl, combine brown sugar, cinnamon and flour, and mix to combine without compressing the sugar.
Sprinkle the dough evenly with half the cinnamon and sugar mixture and pat it down gently to help it adhere.
Starting from a short side, roll the dough tightly into a coil. Slice into 6 rolls using floss or a sharp knife.
Place in a greased 9x13-inch pan, 1 inch apart. Press each roll down about ⅓ of the way to flatten slightly.
Repeat with the second half of the dough and the remaining filling.

Let rise

Cover the pan with lightly oiled plastic wrap. Let rise in a warm spot until the rolls are about 50% larger (about 45 minutes).

Bake

Preheat the oven to 350°F.
Remove the plastic wrap and bake for 20 minutes, until risen, lightly golden, and baked through (about 190°F on an instant read thermometer)
Let cool for 5 to 10 minutes before icing or frosting, but no longer.

Optional glaze.

Whisk together confectioners’ sugar and milk until thick but pourable. Add more milk ¼ teaspoon at a time if needed.
Drizzle over warm rolls.

Optional frosting

Beat butter and confectioners’ sugar until smooth. Add cream gradually to reach a spreadable consistency.
Spread generously over warm rolls.

Video

Notes

Flour blend choices

For best results, use Better Batter original blend or Nicole’s Best multipurpose blend (with xanthan gum added). King Arthur Gluten Free Bread Flour also works, but yields a denser roll, so try adding 2 more tablespoons of milk.

Avoid Cup4Cup and Bob’s Red Mill 1-to-1. If using BRM anyway, add 1½ teaspoons xanthan gum.

For DIY blend options, see my all purpose gluten free flour blends page.

Nutrition information excluding any frosting or glaze.

Nutrition