This gluten-free cinnamon rolls recipe is a game-changer for anyone craving soft, pillowy cinnamon rolls without the gluten. These rolls are perfectly fluffy, swirled with sweet cinnamon goodness, and topped with a luscious glaze that melts in your mouth. They’re the ultimate way to make your mornings feel special, whether it’s a holiday breakfast or just a cozy weekend treat.
We first tested this recipe when one of our team members needed a gluten-free option for a family brunch. Honestly, we weren’t sure if gluten-free cinnamon rolls could live up to their wheat-based counterparts. But the results? Pure magic! Now it’s one of our most requested homemade breakfast recipes, and we’re thrilled to share it with you.
Let’s dive in and create the best gluten-free cinnamon rolls you’ve ever tasted!
Quick Look at What’s Inside
Nutrition Benefits of These Gluten-Free Cinnamon Rolls
We know that starting your day with a homemade breakfast can feel so nourishing, especially when you’re using wholesome ingredients. Let’s talk about some of the nutrition perks packed into these rolls:
– These rolls are made with gluten-free flour, offering a safe and delicious option for anyone with celiac disease or a gluten intolerance.
– Swapping in dairy-free alternatives for the glaze or filling makes this recipe flexible for those with dairy sensitivities.
– Cinnamon is more than just a flavor superstar—it’s loaded with antioxidants and has been linked to supporting healthy blood sugar levels.
– You can choose unrefined sugars, like coconut sugar, for a natural sweetness that complements the rolls beautifully.
Ready to get started? Let’s gather your ingredients.
Ingredients for Our Gluten-Free Cinnamon Rolls
Before we start baking, here’s everything you’ll need to make these fluffy gluten-free cinnamon rolls recipe. We’ve included a few helpful notes to make the process as smooth as possible.
For the dough:
- 3 ½ cups gluten-free all-purpose flour (make sure it includes xanthan gum)
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¾ cup warm milk (or almond milk for a dairy-free option)
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted (use vegan butter if dairy-free)
- ½ teaspoon salt
For the filling:
- ½ cup brown sugar (or coconut sugar for a refined sugar-free option)
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, softened (or vegan butter)
For the glaze:
- 1 cup powdered sugar
- 3 tablespoons milk (or almond milk)
- ½ teaspoon vanilla extract
Special tools:
- Mixing bowls
- Rolling pin
- 9×13-inch baking dish
How to Make the Best Gluten-Free Cinnamon Rolls Recipe
Making these cinnamon rolls is easier than you think! Follow our simple steps, and you’ll have a batch of warm, delicious rolls in no time.
1. Activate the yeast
In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. This step ensures the yeast is alive and ready to help your dough rise.
2. Mix the dough
In a large bowl, whisk together the gluten-free flour and salt. Add the yeast mixture, eggs, and melted butter. Mix until a sticky dough forms. If it feels too dry, add a tablespoon of milk at a time until the dough comes together.
3. Let it rise
Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for about 1 hour. It should double in size.
4. Prepare the filling
While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside.
5. Roll out the dough
Once the dough has risen, lightly flour a surface with gluten-free flour. Roll the dough into a rectangle about ¼ inch thick. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture on top.
6. Roll and slice
Carefully roll the dough into a log, starting from the long side. Use a sharp knife to cut the log into 12 even pieces.
7. Arrange and rise again
Place the rolls into a greased 9×13-inch baking dish, leaving a little space between each one. Cover and let them rise for another 30 minutes.
8. Bake
Preheat your oven to 350°F. Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
9. Glaze and serve
Mix the powdered sugar, milk, and vanilla extract in a small bowl to make the glaze. Drizzle it over the warm rolls and serve immediately. Enjoy!
Simply Nourished Life’s Baking Tips
To help you achieve Gluten-Free Cinnamon Rolls Recipe perfection, here are a few tips from our test kitchen:
- Use room-temperature ingredients, especially the eggs and butter, to create a smoother dough.
- If your dough feels sticky, lightly oil your hands instead of adding extra flour—it keeps the rolls soft and tender.
- Don’t skip the second rise! This step is key for creating fluffy, bakery-style rolls.
- For extra gooey rolls, brush a little melted butter over the rolls before baking.
Variations, Leftovers & Storage
One of the best things about this Gluten-Free Cinnamon Rolls Recipe is how adaptable it is. Here are some ideas to mix things up:
- Add-ins: Sprinkle chopped nuts, raisins, or chocolate chips over the filling before rolling the dough.
- Dairy-free: Use almond milk and vegan butter for a completely dairy-free version.
- Storage: Store leftover rolls in an airtight container at room temperature for up to two days. Reheat them in the microwave for 10–15 seconds to enjoy them warm.
- Freezing: You can freeze the unbaked rolls after the second rise. When ready to bake, thaw them overnight in the fridge and bake as directed.
Nutrition Facts
Here’s a quick look at the nutrition breakdown for one roll (based on the recipe as written):
– Calories: 250
– Protein: 4g
– Fat: 8g
– Carbohydrates: 38g
– Fiber: 2g
– Sugar: 16g
These values are estimates and may vary depending on your ingredients and portion sizes.
Frequently Asked Questions
What’s the best gluten-free flour for this recipe?
We recommend a high-quality gluten-free all-purpose flour that includes xanthan gum. This helps give the rolls structure and a soft, fluffy texture.
Can I make these cinnamon rolls vegan?
Absolutely! Use almond milk and vegan butter, and substitute a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for each egg.
Why isn’t my dough rising?
Check the temperature of your milk—it should be warm but not hot (about 100–110°F). Also, make sure your yeast is fresh and hasn’t expired.
Can I make these the night before?
Yes! Prepare the rolls through the second rise, then cover and refrigerate overnight. Let them come to room temperature for 30 minutes before baking.
Indulge without the gluten—bake these today!
We hope you love this gluten-free cinnamon rolls recipe as much as we do! It’s the perfect addition to your gluten-free breakfast rotation, whether you’re hosting brunch or craving a cozy homemade breakfast. If you try this recipe, we’d love to hear how it turns out—leave a comment below, or tag us on Instagram. For more inspiration, check out our other gluten-free recipes for dinner, cookies, and more. Happy baking!
Gluten-Free Cinnamon Rolls Recipe
Ingredients
For the dough:
- 3 ½ cups gluten-free all-purpose flour make sure it includes xanthan gum
- 1 packet 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk or almond milk for a dairy-free option
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ¼ cup unsalted butter melted (use vegan butter if dairy-free)
- ½ teaspoon salt
For the filling:
- ½ cup brown sugar or coconut sugar for a refined sugar-free option
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter softened (or vegan butter)
For the glaze:
- 1 cup powdered sugar
- 3 tablespoons milk or almond milk
- ½ teaspoon vanilla extract
Instructions
Activate the yeast
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. This step ensures the yeast is alive and ready to help your dough rise.
Mix the dough
- In a large bowl, whisk together the gluten-free flour and salt. Add the yeast mixture, eggs, and melted butter. Mix until a sticky dough forms. If it feels too dry, add a tablespoon of milk at a time until the dough comes together.
Let it rise
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for about 1 hour. It should double in size.
- Prepare the filling
- While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside.
Roll out the dough
- Once the dough has risen, lightly flour a surface with gluten-free flour. Roll the dough into a rectangle about ¼ inch thick. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture on top.
Roll and slice
- Carefully roll the dough into a log, starting from the long side. Use a sharp knife to cut the log into 12 even pieces.
Arrange and rise again
- Place the rolls into a greased 9×13-inch baking dish, leaving a little space between each one. Cover and let them rise for another 30 minutes.
Bake
- Preheat your oven to 350°F. Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
Glaze and serve
- Mix the powdered sugar, milk, and vanilla extract in a small bowl to make the glaze. Drizzle it over the warm rolls and serve immediately. Enjoy!
Made according to the recipe but our dough was too soft to work with! Is there any chance a refrigerate the dough before rolling step was skipped?
Great question — thank you for catching that! 😊 You’re right, a short chill can really help with gluten-free doughs. The recipe doesn’t require refrigeration, but depending on your flour blend or room temperature, the dough can be quite soft. If that happens, popping it in the fridge for about 20–30 minutes before rolling makes it much easier to work with. I’ll add that optional step to the notes — thanks for the helpful feedback!