Gluten Free Cinnamon Rolls Recipe



  • 3 cups gluten-free 1:1 baking flour (plus more for dusting)
  • 1 tsp xanthan gum (if your flour blend doesn’t contain it)
  • 1 packet (2 1/4 tsp) instant yeast
  • 1/3 cup granulated sugar
  • 1 tsp salt
  • 1 cup warm milk (dairy or non-dairy, about 110°F)
  • 1/4 cup unsalted butter, melted and cooled
  • 1 large egg


  • ½ cup packed brown sugar
  • 2 tbsp ground cinnamon
  • ¼ cup softened butter (dairy or non-dairy)


  • 1 cup powdered sugar
  • 2 tbsp softened butter (dairy or non-dairy)
  • 1 tsp vanilla extract
  • 2-4 tbsp warm milk or water


Prepare the dough:

  • Combine the gluten-free flour, xanthan gum (if needed), yeast, sugar, and salt in a mixing bowl of a stand mixer. Whisk to blend.
  • In a separate bowl or measuring jug, whisk together the warm milk, melted butter, and egg.
  • With the mixer on low, slowly pour the wet ingredients into the dry. Continue mixing until a smooth dough forms that pulls away from the bowl’s sides.
  • Grease a large bowl. Form the dough into a ball, place it in the greased bowl, cover loosely with plastic wrap or a damp kitchen towel, and place it in a warm spot to rise for about 1 hour or until doubled in size.

Make the filling:

  • While the dough is rising, mix together the brown sugar and cinnamon in a small bowl. Set aside.

Roll and fill:

  • Once the dough has risen, punch it down gently.
  • Lightly flour a clean surface or parchment paper with gluten-free flour. Roll the dough out to a rectangle about 12×18 inches and 1/4 inch thick.
  • Spread the softened butter over the dough, leaving a 1-inch border at the bottom. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  • Starting from the long side closest to you, tightly roll the dough into a log. Pinch the seam along the bottom edge to seal.

Cut and rise:

  • Cut the log into 12 even rolls (a serrated knife or dental floss works well for clean cuts). Place the rolls, cut side up, in a greased 9×13 inch baking dish.
  • Cover loosely and let the rolls rise again in a warm place for about 30-45 minutes, or until slightly puffy.


  • Preheat oven to 375°F (190°C).
  • Bake the cinnamon rolls for 20-25 minutes, or until golden brown on top.

Make the glaze:

  • While the rolls are baking, whisk together the powdered sugar, softened butter, and vanilla extract. Slowly add milk or water, a tablespoon at a time, until your desired consistency is reached.

Finish and serve:

  • Let the rolls cool slightly in the pan. Drizzle the glaze generously over the cinnamon rolls and serve warm.

Important Tips

  • Flour choice: A quality gluten-free 1:1 baking flour meant to replace wheat flour is essential. Popular options include Bob’s Red Mill 1:1, King Arthur Measure for Measure, and Cup4Cup.
  • Yeast: Always check the expiration date on your yeast.
  • Warm environment for rising: An oven with just the light on works well for dough to rise.
  • Enjoy! These are best served the same day, but can be stored in an airtight container at room temperature for a day or two. Reheat before serving.


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