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These gluten free cinnamon rolls are soft, gooey, and full of cinnamon-sugar flavor, just like the kind you thought you couldn’t have anymore.
The dough is easy to work with, they rise beautifully, and I've even revised the recipe so you can finally make them ahead of time without the rolls losing their shape!
“OMG! These were incredible. Light, fluffy and the perfect sweet I have been missing. Will definitely make these again.”
Why this recipe works
These gluten free cinnamon rolls rise beautifully and have that classic pillowy, tender texture you'd expect from the original. No one will guess they're gluten free.
The dough is easy to make and even easier to shape, especially after a quick chill in the refrigerator. There's just enough balanced sweetness in the rolls to complement the cinnamon, but not so much that you can't enjoy any icing or frosting.
They're also great for making ahead. Parbake and freeze a batch so fresh cinnamon rolls are ready whenever you want them.
Recipe ingredients
Here's what you'll need to make the rolls, the filling, and the topping, plus an explanation of what role each ingredient plays in a successful result:
For the rolls
- Gluten free flour blend: This recipe works well with a high quality blend based on a finely ground and sifted rice flour like Better Batter's original all purpose flour blend, Nicole's Best multipurpose (be sure to add the full 2 teaspoons xanthan gum), or King Arthur Flour's gluten free bread flour (not Measure for Measure or Bob's Red Mill 1-to-1, which aren't meant for yeast bread and won't hold up).
- Tapioca starch: Any well-balanced blend will already have some tapioca, but it's important to add more for extra stretch, resilience and softness.
- Milk powder: Adds richness to the dough and helps with browning in the oven without overbaking and burning.
- Instant yeast: For rise and flavor. Active dry yeast also works if you add about 25% more and proof it first in some of the liquid in the recipe.
- Cream of tartar + baking soda: Work together to help the rolls rise and brown.
- Brown sugar: Adds some depth of flavor and sweetness.
- Salt: Balances and enhances other flavors.
- Apple cider vinegar: Adds a slight tang and helps with lift.
- Butter: Adds buttery flavor, and firms up as you chill the dough for easier shaping.
- Egg: Binds the dough together and gives it some resilience to hold its shape during baking and as the rolls cool.
- Milk: Adds moisture to bring the dough together and some fat for richness. Use full fat cow's milk whenever possible.
For the filling
- Brown sugar + cinnamon: Add the classic flavors and melts for some gooey texture.
- Butter: Softened so it spreads easily, butter helps the cinnamon and sugar adhere to the dough.
For the optional glaze or frosting
- Confectioners’ sugar + milk: The milk hydrates the powdery sugar and added cornstach for a simple pourable glaze that stiffens as it dries.
- Butter + heavy cream: For a thicker, rich frosting. Use at room temp for best texture.
How to make gluten free cinnamon rolls (step by step photos)
Follow along with my directions below to see how to make gluten free cinnamon rolls in your own kitchen, including an explanation of the reason behind each step. For full ingredient amounts, see the recipe card below.
Mix the dry
Use the bowl of a stand mixer but without any attachments at first. Use a handheld whisk to combine all the dry ingredients first except the salt (gluten free flour with xanthan gum, tapioca starch, milk powder, instant yeast, cream of tartar, baking soda, brown sugar). Whisk in the salt alone next to avoid any clumping of the salt with the yeast, since salt inhibits yeast.
Add wet
Since we're using a stand mixer which will thoroughly blend everything together, add all the wet ingredients (apple cider vinegar, butter, egg, and milk) at once on top.
Beat
Use the paddle attachment to combine everything on low in a stand mixer, then beat on high speed for 3 minutes, or until it appears fluffy and whipped, with air incorporated into it.
Chill the dough
Refrigerate the dough for 30 minutes so it’s easier to handle since the butter will become firm. Make sure the dough is well-covered, though, so it doesn't dry out, which will lower the hydration and the dough's ability to rise.
Roll it out
Work with half of the chilled dough at a time to make it less likely to tear. Place the dough on a very lightly floured surface (a canvas-covered board or even a sil-pat will prevent sticking with little to no added flour).
Use a tapered rolling pin to roll each half into a 9×12-inch rectangle about ½-inch thick. If the dough seems very uneven, gather it together again, sprinkle it very lightly with extra flour and roll it again.
Spread with butter
Use a small offset spatula to spread the whole top of the dough with half of the softened butter in a thin, even layer.
Add the cinnamon-sugar
Add the brown sugar, ground cinnamon and a touch of flour to help the filling thicken and not leak as much. 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 saw gently with a serrated knife to avoid tearing the dough, creating uneven edges.
Repeat with the other half.
Let them rise
Place the rolls with the end pieces cut side up for a smooth rise, touching, in a greased baking dish, and cover with plastic wrap to avoid moisture evaporation, which would prevent a proper rise.
Let the rolls rise until puffy, about 50% larger, not doubled. Once the dough starts to take on a pockmarked appearance, it's beginning to overproof and should go right into the oven.
Bake and frost
Bake at 350°F until risen and lightly golden. The rolls should read about 190°F on an instant read thermometer. While still warm, top with glaze or frosting, if using.
Expert tips
Work with cold dough
Cold dough is easier to handle, and you're less likely to add extra flour, lowering the hydration ratio and leading to dense rolls that don't rise fully. The hydration ratio here, or how much water there is compared to how much flour, is at about 58%. That's relatively low for gluten free dough since gluten free flours absorb a lot of moisture, and it's how we keep the rise controlled and stable.
Don't overproof
They should rise to about 50% bigger, not double. Overproofed rolls lose structure and bake up flat. You'll know they're beginning to overproof when the tops start to look cratered. Bake them right away.
Roll evenly
A ½-inch thickness gives the best swirl without tearing the dough or losing too much filling during baking.
Slice cleanly
Try using unwaxed, unflavored dental floss to cut slices without compressing the rolls. If using a knife, use a serrated knife and saw gently back and forth so you exert very little pressure, which can collapse the rolls.
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).
Apple cider vinegar/cream of tartar
Use white wine vinegar instead of apple cider vinegar, and lemon juice (½ teaspoon) in place of cream of tartar.
Instant yeast
You must use commercial yeast in this recipe, but to replace instant yeast with active dry yeast, you need 25% more, by weight, for a total of 8 grams, and to dissolve it first in the warm milk in the recipe.
Parbake and freeze
To make fresh cinnamon rolls in the morning without overproofing, follow these steps:
- Shape the rolls and let them rise as usual.
- Bake at 300°F for 15 minutes—until puffed but very pale.
- Let cool completely, then wrap tightly and freeze.
- When ready to serve, defrost at room temp.
- Bake at 350°F for about 10 minutes, until browned and bubbling.
Gluten Free Cinnamon Roll Recipe
Equipment
- Stand mixer with paddle attachment
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
- ¼ cup (36) tapioca starch/flour
- ½ cup (43 g) dry milk powder, or buttermilk powder; make sure it's powder, not liquid!
- 3 teaspoons (6 g) instant yeast
- ¼ teaspoon cream of tartar
- ¼ 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 ¼ cups (10 ounces) warm milk, about 95°F (plus a bit more, only as necessary)
For the filling
- 4 tablespoons (56 g) unsalted butter, at room temperature
- ¾ cup (164 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon (3 g) 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 (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 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 9×12-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 9×13-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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 275°F oven until soft and heated through.
FAQs
Be patient. Gluten free yeast dough takes time to rise and usually won’t double. If they seem stalled, the environment may be too cold.
Most likely causes: too much flour during shaping or not enough proofing time. Make sure to let the dough rise until noticeably puffy.
Check that you used the correct flour blend, measured by weight, and used dry milk powder—not liquid. Sticky dough often means it’s overhydrated.
They may have overbaked, or the flour blend may have absorbed too much moisture. Avoid adding extra flour while shaping.
Your flour does not have xanthum correct? And what about the other 2 you recommend?
That’s correct, Deanne. Nicole’s Best does not contain xanthan gum, which allows you to customize how much to use for each type of recipe (which you will do using the Nicole’s Best usage guide. Cup4Cup and Better Batter both already have xanthan gum, which you can see in their ingredient lists.
Hello!
Can I substitute buttermilk in this recipe?
Thanks!
Beloved
Hi, Beloved, I’m afraid you can’t use buttermilk instead of milk in this recipe, since buttermilk has much less moisture than regular milk, so the rolls would come out dry.
Thanks!
I’m confused. When you told Beloved to stick with whole milk, not buttermilk, were you referring to the liquid milk or the dry buttermilk powder? There are two kinds of milk listed in the recipe.
There is only one kind of liquid milk listed in the recipe, Rita, which is whole milk. You need buttermilk powder orpowdered milk for that ingredient, and then liquid cow’s milk, which should not be replaced by liquid buttermilk.
Nicole, I just put together my 3rd batch of cinnamon rolls and I am very confused by what is happening. Thee first batch I used you Better Batter with most likely Bob’s flours. The next time I used superfine from Authentic foods and the dough was very dry. So dry that I did not get any rise. I just made the third batch and the dough was the same, very dry. But this time I added milk until the dough was soft. I didn’t keep track of how much milk but was probably over a 1/4 cup. Any ideas about what is happening. I am using a scale and everything is carefully measured.
I love your website and used many of you recipes with great success.
Jim, my guess is that you measured one or more of the flours inappropriately if you had success previously. When making one of my mock blends, it’s very easy to lose track and measure something wrong, unfortunately. Also, if you made any ingredient substitutions and/or didn’t measure by weight. The recipe does, however, indicate that you should add more milk as necessary to achieve the proper dough consistency, though.
What changes should I make in this recipe of I am using your flour (Nicole’s Best)?
Hi, Victoria, thank you so much for giving Nicole’s Best a try! The only change you need to make is to follow the Nicole’s Best Usage Guide amount of xanthan gum to use in this recipe. Since this is yeast bread (and not pizza), you’ll need 1 teaspoon xanthan gum per cup of flour. Since there are 3 cups of flour, you’ll use 3 teaspoons of xanthan gum (or 1 tablespoon). You’ll still add the additional tapioca starch and milk powder as ingredients, just as the recipe states. I hope that’s helpful!
Adapted the recipe for high altitude and they are wonderful! Balanced flavor, great texture, and the house smells like heaven!
That’s so great to hear, Amy! Would you be willing to share what adjustments you made to make it suitable for altitude? I am so often asked what adjustments to make but since I can’t recreate the condition, of course, I can’t really give advice.
Sure! Though I should mention we are at 7,800 ft. These adaptations are suitable for this elevation, but maybe not a lower one. King Arthur’s website has terrific information on high altitude baking, starting at 3,500 ft.
For the dough, I added 1/4 c gf flour and 1 more egg. I decreased baking soda to 1/8 tsp and decreased sugar by 1 teaspoon. I held back 1/4 cup of the milk, just to be sure the dough was not too wet, but ended up using it.
For baking, I increased temperature to 365 and decreased time by 7 minutes.
I’ll be making these again! Thank you for sharing this recipe!
Thank you so so much for sharing all of that, Amy! That’s so useful since it’s so specific. I have always sent readers over the years to King Arthur’s website for info on high altitude adjustments, and readers have always said that their “usual” adjustments work in my recipes. But it’s always great to have specific, first-hand info on a particular recipe. Thank you again!
Nicol, I have poor vision and just read your Cinnamon role recipe with yeast, I must have missed something because the yeast I buy here here needs gluten.
Mimi
Hi, Mimi, brewer’s yeast is gluten-containing, but baker’s yeast is not, although you need to be careful and only buy the right brands.
These gluten-free cinnamon rolls look so delicious, Nicole! I love how detailed your instructions are, especially the tips for working with cold dough and cutting with dental floss. Thanks for sharing this amazing recipe.
This recipe was easy to follow! I did everything on a scale and did not run into any issues as far as making them went. However they would not rise, so I finally baked them and they just weren’t right since they never rose and weren’t thick enough. I used better batter, should I be using the bread flour? Or alternatively can I let these rise overnight in the fridge?
If they didn’t rise, I would check your yeast to be sure that it was fresh and check for other ingredient substitutions. If you used active dry yeast instead of instant yeast, you would have had to hydrate it first and use 25% more yeast by weight. In addition, rising is a function of time, and unless you dried out the dough by using too much flour during shaping (something that is unfortunately quite common), and used enough fresh yeast in the right way, you probably didn’t let the rolls rise long enough. No, I don’t recommend your letting them rise in the refrigerator overnight as they will likely overproof and deflate.
Thank you Nicole! I appreciate all of the tips, I am determined to get it right!
I am confused, I clicked on a link in Pinterest for 2- Ingredent GF Cinnamon Rolls and it brought me here. I love and make these- your regular GF cinnamon rolls all the time, but this recipe has way more than the two ingredent ones. I was thinking this was for the ones like the WW two ingredent dough. Am I missing something about how to get to the recipe I was looking for?
Hi, Carlisa, so sorry for the confusion, that recipe has moved to another location on the blog. Here is a link to the 2 ingredient cinnamon rolls.
Hello,
I want to make these for a group trip to California. Can I make the dough ahead of time, freeze it and bake it a few days later after being in a cooler on the road trip? It will always be cold or in a fridge but wanted to make them the morning of our first day. Thank you!!
I don’t recommend that I’m afraid Maggie, no. In my experience, they don’t hold their shape very well when you shape them in advance, and the dough also tends to dry out. For tips on how to make them ahead, please see the text of the post under the heading “Making gluten free cinnamon rolls in advance”
Thank you.