This post may contain affiliate links. Please read our disclosure policy.

These gluten free cinnamon rolls are soft, gooey, and full of cinnamon-sugar flavorโ€”just like the kind you thought you couldnโ€™t have anymore.

The dough is easy to work with, they rise beautifully, and you can even make them ahead.

gluten free cinnamon rolls with brown flecks and white drizzled icing on a small round metal plate

my take

Why You'll Love These Rolls

Soft and tender: They rise beautifully and have that classic pillowy texture.

Easy to handle: The dough is simple to shape, especially after a quick chill.

Make-ahead friendly: Parbake and freeze so theyโ€™re ready when you are.

Balanced sweetness: Just enough sugar to satisfy without overpowering the cinnamon.

Tastes like the original: No one will guess theyโ€™re made without gluten.

Recipe ingredients

For the rolls

  • Gluten free flour blend: Use one of my recommended gluten free flour blends. Add xanthan gum only if your mix doesnโ€™t include it.
  • Tapioca starch: Adds extra stretch and softness.
  • Milk powder: Adds richness and helps with browning.
  • Instant yeast: For rise and flavor. Active dry yeast also worksโ€”see FAQs.
  • Cream of tartar + baking soda: Work together to help the rolls rise and brown.
  • Brown sugar + salt: For balanced flavor and tenderness.
  • Apple cider vinegar: Adds a slight tang and helps with lift.
  • Butter + egg + milk: Enrich the dough and keep it soft. Use full-fat milk.

For the filling

  • Butter: Softened so it spreads easily.
  • Brown sugar + cinnamon: Classic flavor and gooey center.

For the optional glaze or frosting

  • Confectionersโ€™ sugar + milk: For a simple pourable glaze.
  • Butter + heavy cream: For a thicker, rich frosting. Use at room temp for best texture.

How to make gluten free cinnamon rolls

Make the dough
Whisk together the dry ingredients, then mix in the wet. Beat the dough in a stand mixer until smooth and pulling away from the sides. Chill it for 30 minutes so itโ€™s easier to handle.

    Roll it out
    Divide the dough in half. Roll each half into a 9×12-inch rectangle about ยฝ-inch thick on a lightly floured surface.

    Add the filling
    Spread with softened butter, then sprinkle with brown sugar and cinnamon. Pat the filling down gently to help it stick.

    Shape the rolls
    Roll the dough tightly from a short side into a coil. Slice into 6 even pieces using dental floss or a very sharp knife. Repeat with the other half.

    Let them rise
    Place the rolls cut side up in a greased baking dish, cover, and let rise until puffyโ€”about 50% larger, not doubled.

    Bake and frost
    Bake at 350ยฐF until risen and lightly golden. While still warm, top with glaze or frosting, if using.

    Cinnamon rolls being frosted

    My Pro Tip

    Expert tips

    Chill the dough before shaping: Cold dough is easier to handle and less likely to absorb too much flour, which can lead to dense rolls.

    Donโ€™t let them overproof: They should rise to about 50% biggerโ€”not double. Overproofed rolls lose structure and bake up flat.

    Roll evenly and not too thin: A ยฝ-inch thickness gives the best swirl without tearing the dough or losing filling.

    Use dental floss to cut cleanly: It slices without compressing the rolls. If using a knife, saw gently with a very sharp blade.

    Baked and frosted gluten free cinnamon roll on small round metal plate with fork

    substitutions

    Ingredient substitutions

    Dairy-free: Use powdered coconut milk in place of milk powder. Substitute vegan butter for dairy butter, and choose a nondairy milk with fat (like almond milk, not fat-free).

    Egg-free: Replace the egg with a chia egg (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and gelled).

    No apple cider vinegar or cream of tartar: Use white wine vinegar instead of apple cider vinegar, and lemon juice (ยฝ teaspoon) in place of cream of tartar.

    make ahead tip

    Parbake and freeze

    To make fresh cinnamon rolls in the morning without overproofing:

    1. Shape the rolls and let them rise as usual.
    2. Bake at 300ยฐF for 15 minutesโ€”until puffed but very pale.
    3. Let cool completely, then wrap tightly and freeze.
    4. When ready to serve, defrost at room temp.
    5. Bake at 350ยฐF for about 10 minutes, until browned and bubbling.

    Gluten Free Cinnamon Rolls Recipe

    4.99 from 491 votes
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Chilling and rising time: 1 hour 30 minutes
    Total Time: 2 hours 10 minutes
    Yield: 12 rolls
    These cinnamon rolls are soft, tender, and full of cinnamon flavor. The dough is easy to work with, and theyโ€™ll make your kitchen smell amazing.

    Equipment

    • Stand mixer with paddle attachment
    Save this recipe!
    Get this sent to your inbox, plus get new recipes from us every week!
    Please enable JavaScript in your browser to complete this form.

    Ingredients 

    For the rolls

    • 3 cups (420 g) all purpose gluten free flour blend, (See Recipe Notes), plus more for sprinkling
    • 2 teaspoons xanthan gum, omit if your blend already contains it
    • ยผ cup (36) tapioca starch/flour
    • ยฝ cup (43 g) dry milk powder, or buttermilk powder; make sure it's powder, not liquid!
    • 2 teaspoons (6 g) instant yeast
    • ยผ teaspoon cream of tartar
    • ยผ teaspoon baking soda
    • 2 tablespoons (26 g) packed light brown sugar
    • 1 teaspoon kosher salt
    • 1 teaspoon apple cider vinegar
    • 4 tablespoons (56 g) unsalted butter, at room temperature
    • 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
    • 1 ยผ cups (10 ounces) warm milk, about 95ยฐF (plus a bit more, only as necessary)

    For the filling

    • 4 tablespoons (56 g) unsalted butter, at room temperature
    • ยพ cup (164 g) packed light brown sugar
    • 1 teaspoon ground cinnamon

    For an optional glaze

    • 1 cup (115 g) confectioners' sugar, sifted
    • 1 tablespoon milk, any kind, plus more by the 1/4 teaspoonful

    For an optional frosting

    • 6 tablespoons (84 g) unsalted butter, at room temperature
    • 2 cups (230 g) confectioners' sugar, sifted
    • 3 tablespoons heavy whipping cream, at room temperature, plus more as necessary

    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 smooth and pulling away from the sides.
    • 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 9×12-inch rectangle about ยฝ 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. Sprinkle with half the brown sugar, pat it down, then sprinkle with cinnamon.
    • 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 9×13-inch pan, 1 inch apart. Press each roll down about โ…“ of the way to flatten slightly.
    • Repeat with the second half of the dough and filling.

    Let rise

    • Cover the pan with lightly oiled plastic wrap. Let rise in a warm spot until the rolls are about 50% largerโ€”about 45 minutes.

    Bake

    • Preheat oven to 350ยฐF.
    • Remove plastic wrap and bake for 20 minutes, until risen, lightly golden, and baked through.
    • Let cool for 5 to 10 minutes before icing or frosting, but no longer.

    Optional glaze.

    • Whisk together confectionersโ€™ sugar and milk until thick but pourable. Add more milk ยผ teaspoon at a time if needed.
    • Drizzle over warm rolls.

    Optional frosting

    • Beat butter and confectionersโ€™ sugar until smooth. Add cream gradually to reach a spreadable consistency.
    • Spread generously over warm rolls.

    Notes

    Flour blend choices
    For best results, use Better Batter original blend or Nicoleโ€™s Best multipurpose blend (with xanthan gum added). King Arthur Gluten Free Bread Flour also works, but yields a denser rollโ€”try adding 2 more tablespoons of milk.
    Avoid Cup4Cup and Bobโ€™s Red Mill 1-to-1. If using BRM anyway, add 1ยฝ teaspoons xanthan gum.
    For DIY blend options, see my all purpose gluten free flour blends page.
    Nutritional information.
    Nutrition information is per cinnamon roll assuming the recipe is divided into 12 rolls. It is calculated excluding any frosting or glaze using online nutrition calculators. It is inherently unreliable.

    Nutrition

    Serving: 1roll | Calories: 183kcal | Carbohydrates: 50g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 298mg | Potassium: 188mg | Fiber: 2g | Sugar: 19g | Vitamin A: 404IU | Vitamin C: 0.4mg | Calcium: 114mg | Iron: 0.3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Like this? Leave a comment below!

    leftovers

    Storage instructions

    Let the rolls cool completely before storing. Wrap tightly and freeze in a single layer before adding glaze.

    To reheat, defrost at room temp, sprinkle with a bit of water, and warm in a 275ยฐF oven until soft and heated through.

    a partially uncoiled brown round baked gluten free cinnamon roll with melted brown sugar and drizzled white icing on a small round metal plate

    FAQs

    Why didn't my rolls rise?

    Be patient. Gluten free yeast dough takes time to rise and usually wonโ€™t double. If they seem stalled, the environment may be too cold.

    Why are my rolls dense?

    Most likely causes: too much flour during shaping or not enough proofing time. Make sure to let the dough rise until noticeably puffy.

    Why is my dough so sticky?

    Check that you used the correct flour blend, measured by weight, and used dry milk powderโ€”not liquid. Sticky dough often means itโ€™s overhydrated.

    Why are my rolls dry?

    They may have overbaked, or the flour blend may have absorbed too much moisture. Avoid adding extra flour while shaping.

    Can I use active dry yeast?

    Yes. Use 25% more (about 8g total) and dissolve it in some of the milk before adding it to the dough.

    Sweet, tender gluten free cinnamon rolls made with an all purpose gluten free flour and instant yeast. Make weekend mornings special! #glutenfree #gf #cinnamonbuns #cinnamonrolls #breakfast
    light brown coiled rolls with brown flecks packed tightly together in a white rectangular casserole dish lined with brown paper and white icing being drizzled on top

    About Nicole Hunn

    Hi, Iโ€™m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that arenโ€™t good enough to justify the price. At Gluten Free on a Shoestring, โ€œgood, for gluten freeโ€ just isnโ€™t good enough!

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    156 Comments

    1. Selin says:

      5 stars
      I used to be a really bad gf baker but since I started to follow your recipes, I genuinely feel a lot more confident and am able to make soft, fluffy doughs and cakes. Just made the cinnamon rolls today and they turned out fantastic! Dough was so easy to roll as well. Thanks so much for your recipes!

      1. Nicole Hunn says:

        Oh, wow, Selin, I’m just so happy to hear not only that you loved the cinnamon rolls, but the sense of confidence you feel that you can make all kinds of things. That is why I started this blog way back in 2009, so that no one had to feel helpless like I did. The sky’s the limit! I appreciate your words, maybe more than you know!