This gluten free cinnamon rolls recipe is a game-changer! Soft, fluffy, and loaded with warm cinnamon-sugar goodness, these rolls are topped with a luscious vanilla bean cream cheese icing.
Whether you’re gluten-intolerant or just love a good homemade treat, this recipe delivers bakery-quality results right from your kitchen.
We first created these cinnamon rolls during a weekend baking session, and they quickly became a family favorite. There’s something about the smell of cinnamon wafting through the house that feels so cozy and inviting.
These Gluten Free Cinnamon Rolls are perfect for a special breakfast, holiday brunch, or anytime you’re craving a comforting, homemade treat.
Quick Look at What’s Inside
Nutrition Benefits
We love that these gluten free cinnamon rolls aren’t just delicious—they’re also made with thoughtful ingredients that give you a treat you can feel good about. Here’s why:
- Gluten Free Bread Mix provides a blend of whole grains and flours, offering a nutrient-rich base without the gluten.
- Cinnamon isn’t just for flavor—it’s loaded with antioxidants and has been linked to supporting healthy blood sugar levels.
- With options for vegan substitutions, these rolls can be customized to suit a variety of dietary needs.
- Making these at home means no artificial additives or preservatives—just wholesome, real ingredients.
Ingredients for Gluten Free Cinnamon Rolls
To make these amazing gluten free cinnamon rolls, you’ll need:
Gluten Free Cinnamon Rolls
- 1 16oz bag Bob’s Red Mill Gluten Free Bread Mix
- 1/2 cup (100g) granulated sugar
- 4 1/2 tsp (or two packets) instant yeast
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/4 cups (300g) water
- 1/2 cup (110g) unsalted butter, sliced into tablespoons (vegan butter works too)
- 1 tsp apple cider vinegar
- 1 large egg + 1 egg white (or flaxseed substitute for vegan)
- Cornstarch, for dusting
Cinnamon Sugar Filling
- 6 tbsp unsalted butter, very soft (vegan butter works too)
- 1/2 cup (100g) light brown sugar, packed
- 2 tbsp ground cinnamon
Vanilla Bean Cream Cheese Icing
- 1/4 cup (55g) unsalted butter, room temp (or vegan butter)
- 4 oz cream cheese, room temp (or vegan cream cheese)
- 1 1/2 cups (170g) powdered sugar
- 1 tsp vanilla bean paste (or vanilla extract)
Step-by-Step Instructions
Let’s bake these irresistible gluten free cinnamon rolls! Follow these steps, and you’ll have a batch of warm, gooey perfection in no time.
Prepare the Dough
In a stand mixer with a dough hook, combine the bread mix (discard the yeast packet from the mix), sugar, instant yeast, baking powder, baking soda, and salt. Mix for 1 minute to blend.
Warm the water, butter, and vinegar in a heat-safe measuring cup until warm to the touch (not hot). Slowly pour the mixture into the dry ingredients while the mixer runs at medium speed. Use a spatula to scrape down the sides.
Add the egg and egg white, then mix on medium-high speed for 5 minutes until the dough is smooth and stretchy. Let the dough rest for 10 minutes.
Roll Out the Dough
Dust a work surface with cornstarch. Scoop the dough onto the surface, dust the top with more cornstarch, and roll or press it into a 13×19-inch rectangle.
Spread the Filling
Ensure the butter is very soft to avoid tearing the dough. Spread it evenly across the rectangle, then sprinkle with brown sugar and cinnamon. Pat it gently to adhere.
Roll and Cut
Roll the dough tightly into a log. Use flavorless floss to trim the ends, then cut the log into 7 rolls.
Arrange and Rise
Place rolls in a parchment-lined 10-inch cast iron skillet with space between rolls. Preheat your oven to the lowest setting, then turn it off. Let the rolls rise in the warm oven for 45-60 minutes until doubled in size.
Bake
Remove the rolls, preheat the oven to 350°F, and bake for 25-30 minutes until golden brown. The rolls should spring back when gently pressed.
Make the Icing
While the rolls cool slightly, mix the butter, cream cheese, powdered sugar, and vanilla until smooth. Spread the icing over warm rolls and enjoy!
Simply Nourished Life’s Baking Tips
- For yeast-free cinnamon rolls, consider a baking powder-based dough—perfect for quicker prep and those avoiding yeast.
- If you’re new to gluten free baking, don’t skip the cornstarch—it makes handling the dough so much easier.
- Use a gentle hand when rolling the dough to avoid tears. If it sticks, the cornstarch and plastic wrap will save the day!
Variations, Leftovers & Storage
- Swap light brown sugar for coconut sugar in the filling for a refined sugar-free option.
- Store leftovers in an airtight container at room temp for up to 2 days or in the fridge for 4-5 days. Reheat in the microwave for 15-20 seconds before serving.
- Freeze unbaked rolls after rising—just thaw, bake, and ice when ready.
Nutrition Facts
Each roll (with icing):
- Calories: 360
- Protein: 5g
- Fat: 15g
- Carbs: 52g
- Fiber: 2g
Frequently Asked Questions About Gluten Free Cinnamon Rolls
Can I make these rolls yeast-free?
Yes! For a yeast-free version, use a quick dough recipe with baking powder as the leavening agent.
What’s a good vegan egg substitute?
Use a flax egg: mix 1 tbsp ground flaxseed with 2.5 tbsp water and let it sit for 5 minutes to thicken.
Can I make these ahead of time?
Absolutely! After the rolls rise, cover and refrigerate overnight. Let them come to room temp before baking.
Can I use a different flour blend?
We recommend sticking with Bob’s Red Mill Gluten Free Bread Mix for best results, but other gluten free flour blends may work.
Gluten-free never tasted this dreamy—pin this one now!
These gluten free cinnamon rolls are a labor of love that’s absolutely worth it. They’re soft, sweet, and satisfying, perfect for a special morning treat or sharing with loved ones.
We can’t wait for you to try them! Let us know how they turn out in the comments, or share your results on social media and tag Simply Nourished Life.
For more gluten free baking inspiration, check out our recipes for easy gluten free baked goods.
Gluten Free Cinnamon Rolls
Ingredients
Gluten Free Cinnamon Rolls
- 1 16 oz bag Bob’s Red Mill Gluten Free Bread Mix
- 1/2 cup 100g granulated sugar
- 4 1/2 tsp or two packets instant yeast
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/4 cups 300g water
- 1/2 cup 110g unsalted butter, sliced into tablespoons (vegan butter works too)
- 1 tsp apple cider vinegar
- 1 large egg + 1 egg white or flaxseed substitute for vegan
- Cornstarch for dusting
Cinnamon Sugar Filling
- 6 tbsp unsalted butter very soft (vegan butter works too)
- 1/2 cup 100g light brown sugar, packed
- 2 tbsp ground cinnamon
Vanilla Bean Cream Cheese Icing
- 1/4 cup 55g unsalted butter, room temp (or vegan butter)
- 4 oz cream cheese room temp (or vegan cream cheese)
- 1 1/2 cups 170g powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
Instructions
Prepare the Dough
- In a stand mixer with a dough hook, combine the bread mix (discard the yeast packet from the mix), sugar, instant yeast, baking powder, baking soda, and salt. Mix for 1 minute to blend.
- Warm the water, butter, and vinegar in a heat-safe measuring cup until warm to the touch (not hot). Slowly pour the mixture into the dry ingredients while the mixer runs at medium speed. Use a spatula to scrape down the sides.
- Add the egg and egg white, then mix on medium-high speed for 5 minutes until the dough is smooth and stretchy. Let the dough rest for 10 minutes.
Roll Out the Dough
- Dust a work surface with cornstarch. Scoop the dough onto the surface, dust the top with more cornstarch, and roll or press it into a 13×19-inch rectangle.
Spread the Filling
- Ensure the butter is very soft to avoid tearing the dough. Spread it evenly across the rectangle, then sprinkle with brown sugar and cinnamon. Pat it gently to adhere.
Roll and Cut
- Roll the dough tightly into a log. Use flavorless floss to trim the ends, then cut the log into 7 rolls.
Arrange and Rise
- Place rolls in a parchment-lined 10-inch cast iron skillet with space between rolls. Preheat your oven to the lowest setting, then turn it off. Let the rolls rise in the warm oven for 45-60 minutes until doubled in size.
Bake
- Remove the rolls, preheat the oven to 350°F, and bake for 25-30 minutes until golden brown. The rolls should spring back when gently pressed.
Make the Icing
- While the rolls cool slightly, mix the butter, cream cheese, powdered sugar, and vanilla until smooth. Spread the icing over warm rolls and enjoy!