Irresistible Gluten Free Cinnamon Roll Recipe You’ll Love!
So let me just say—gluten free cinnamon roll recipe. If you’re anything like me, that phrase alone sends your taste buds on a wistful journey. But, oh man, pulling off soft, gooey cinnamon rolls without gluten is like chasing a unicorn. Once you’ve tackled this, though? Magical things happen in your kitchen, I promise. I tried so many times and turned out a few “hockey pucks” before nailing it. If you’re hungry for more gluten free goodness, check out my favorite finds at Family Spoonful’s gluten-free collection. 
What to Expect from This Recipe
Alright, here’s the honest lowdown. You’re not getting a sad, dry roll that tastes like sweet cardboard. This gluten free cinnamon roll recipe leads to soft, tender spirals you want to eat straight out of the oven—no shame. Are they as fluffy as gluten-filled bakery ones? Well. Almost. Close enough I fooled my gluten-loving brother once. The dough is a little stickier than usual, so don’t panic if it looks goofy at first. They rise well, they make the whole house smell like a five-star patisserie, and the frosting? Swooooon-level yum.
I sometimes eat ‘em as dessert and sometimes as breakfast, depending on my mood and…uh, self-control. Major win—they reheat GREAT. If you’re nervous, you’ll get the hang of it by your second batch, pinky swear.
People always ask if the rolls dry out fast or taste weird—I get it, seriously, I was skeptical too. But read on and I’ll show you all the tips so yours are pillowy, not dense.
Just made these! Total game changer. Never thought gluten free could be so fluffy and comforting. My family didn’t notice the difference!
Best Tips for Making Gluten-Free Cinnamon Rolls
First things first, gluten free dough acts funny. Trust me, if your dough feels stickier than you expect, don’t reach for loads more flour. More flour will wreck the softness fast. Use parchment paper for rolling and handling—saves a lot of emotional drama. Letting the dough rest after mixing is a lifesaver, seriously. It lets the flour soak up all that moisture, so rolls bake up moist instead of crumbly.
If your kitchen is chilly (mine usually is), pop your dough near a warm oven for that proofing stage. Oh, and if you mess up your spirals, just squish ‘em back together. No perfection here. A light hand is your friend with gluten free dough—rough handling means sad, tough buns.
And, bake them till barely golden. Overbaking is the evil villain of gluten free baking. Let them cool a few minutes before throwing on that glorious icing. Eating one warm is practically required by law.
Ingredients You’ll Need
I keep it simple. Here’s what you need for this gluten free cinnamon roll recipe:
- Gluten free all purpose flour (make sure your blend has xanthan gum)
- Instant yeast
- Milk (dairy or unsweetened almond both work)
- Butter (I’ve also used plant butter, honestly)
- Sugar (white sugar for dough, brown sugar for filling)
- Eggs
- Salt
- Cinnamon (buy fresh if you can—totally worth it)
- Vanilla extract
- Powdered sugar (for that dreamy frosting)
- Cream cheese (or skip if you want a simple glaze)
Oh, and don’t forget an extra splash of milk or two for the frosting!
How to Make Gluten-Free Cinnamon Rolls
Let’s walk through it—no fancy chef talk, just the real steps.
First up, warm your milk till it’s just cozy (too hot will murder the yeast). Sprinkle in yeast and a pinch of sugar. Wait till it’s bubbly. Next, mix dry ingredients in one bowl, wet in another. Pour it all in with the yeast mixture and stir. It should get sticky, like thick cake batter. Don’t freak out.
Let it rest for half an hour. Now—this is where things get messy. Spread your dough on a parchment-lined counter, dusted with flour. Flatten gently with your hands or an oiled rolling pin. Slather on softened butter, then sprinkle brown sugar and LOTS of cinnamon.
Use the parchment to help roll it up (like a beach towel, but tastier). Cut into thick rounds using floss or a sharp knife. Arrange them in a greased baking dish, leaving space so they can puff up. Let ‘em rise somewhere warm for 30-50 minutes.
Bake until JUST golden at the edges—about 20 minutes. Whip up frosting, slather it on while rolls are warm, and then do your happy dance in the kitchen.
Make-Ahead/Storage Instructions
If you’re a planner (wish I was), good news! You can make these ahead with barely any fuss. Build the cinnamon rolls up to the point right before baking. Pop the whole dish in the fridge, covered, overnight. Next morning? Take them out, let them come to room temp for about 30 minutes, then bake. Magic. If you’re storing leftovers, wrap them tight so they don’t dry out. They stay soft in an airtight container for about two days—not too shabby.
For reheating, 10 seconds in the microwave does the trick. Don’t go longer or they go chewy, like old taffy. Freeze individual rolls, too, for those desperate cinnamon emergencies. Thaw, nuke for a bit, done.
Serving Suggestions
How should you eat these? Well, in my humble (and honest) opinion:
- Slather on extra cream cheese icing if you’re feeling wild
- Pair with super-strong coffee for a breakfast that actually feels like a treat
- These rolls make a killer birthday breakfast (speaking from experience)
- If you like fun dessert ideas, try a batch with a drizzle of caramel or check out this delicious and easy churro cheesecake recipe you’ll love for another sugar fix
Common Questions
How do I keep these gluten free cinnamon rolls from turning out dry?
Add extra milk to dough if it seems stiff and cover rolls tightly with plastic after baking.
Do I have to use cream cheese frosting?
Nope! Try a classic powdered sugar glaze if you prefer, or skip frosting altogether.
Can I use a different gluten free flour?
Short answer, maybe. But for foolproof results, your blend really needs xanthan gum built in.
Do these freeze well?
Yes! Wait until cool, wrap each roll, and freeze. Warm in microwave when cinnamon cravings strike.
Are these rolls dairy free?
Swap in plant-based milk and butter, and your favorite vegan cream cheese for a full dairy-free version.
Ready to Make Your Kitchen Smell Like Heaven?
There you have it, folks—the gluten free cinnamon roll recipe you’ve been wishing for, minus the headaches. They’re soft, cinnamon-swirled, and (dare I say) better than most grain-filled versions. Give them a try—and hey, if you liked this, check out The BEST Gluten Free Cinnamon Rolls – Butternut Bakery and Easy, Gluten-Free Cinnamon Rolls (BEST EVER!) – Meaningful Eats for more twists and tips from fellow bakers. You might also love the delicious and easy churro cheesecake recipe you’ll love—I swear these sugary recipes run in my veins! Stop struggling with dry, crumbly rolls and get baking. Nothing says “I love you” like a warm roll, am I right? 
Gluten-Free Cinnamon Rolls
Ingredients
Method
- Warm milk until cozy but not hot, then sprinkle in yeast and a pinch of sugar. Wait until bubbly.
- In one bowl, mix dry ingredients. In another bowl, mix wet ingredients including the yeast mixture. Stir together until sticky.
- Let the dough rest for 30 minutes.
- Spread dough on a parchment-lined counter dusted with flour. Flatten gently.
- Spread softened butter, brown sugar, and a generous amount of cinnamon on the dough.
- Use the parchment to help roll up the dough. Cut into thick rounds.
- Arrange rolls in a greased baking dish, leaving space to puff up. Let rise in a warm place for 30-50 minutes.
- Bake rolls until just golden at the edges, about 20 minutes.
- Whip up the frosting and slather on while rolls are warm.
