These are hands down the BEST homemade gluten free cinnamon rolls. So good, in fact, that you can’t even tell they’re gluten free. The texture is soft and pillowy with a gooey cinnamon sugar filling and vanilla bean cream cheese icing. They’re not sandy, gritty, gluey, or mushy. It’s simply a delicious homemade cinnamon roll.
What to expect from this gluten free cinnamon roll recipe
It’s no secret that gluten free baking can be tricky, especially when it comes to yeasted doughs and bread making.
The texture sometimes isn’t quite right, the dough is a bit more difficult to work with, and it requires a slew of different gluten free flours that you will probably only use for that one specific recipe.
For this recipe, I made it my mission to ensure that none of the above happens.
- Taste – First and foremost, you can feed these cinnamon rolls to someone who isn’t gluten free and they would have zero clue. They have a bounce to them that is usually only found in gluten-filled rolls but without having that odd gluey or mushy texture. They taste just like my very popular BEST homemade cinnamon rolls.
- Flour – It was very important to me to make a recipe that didn’t require a laundry list of individual gluten free flours. Not only is it more expensive, but they just end up taking up space in your pantry for much too long. So for this recipe, it requires only one gluten free flour mix. Even better, it requires the exact amount that comes in a bag so there’s no flour measuring! Outside of this, cornstarch is used to roll out the dough and I have confidence that most gluten free pantries already contain this ingredient.
- Ease – While the dough itself is VERY sticky, my process for rolling out and cutting the dough makes it very easy to work with. This recipe also works just like a regular cinnamon roll recipe. Make the dough, roll it out, fill, slice, and rise before baking.
Flour mix for gluten free cinnamon rolls
If you follow me on Instagram, then you saw the mayhem that ensued when testing these rolls! I tried and failed many many times with a few different gluten free flours, ultimately landing on a specific mix that made the absolutely best gluten free cinnamon rolls.
This is not sponsored, but the Bob’s Red Mill homemade bread mix is the ONLY gluten free flour used in this recipe. It creates the bounciest, softest, and most plush gluten free cinnamon rolls you have ever had. *I picked it up a Whole Foods but the website has a store locator tool to find the product near you, otherwise it can be purchased online.
It’s a protein-enriched gluten free blend which is exactly what this yeasted dough needs. Not only does protein help boost the yeast, but it also creates a much stronger dough.
Because of this, I cannot recommend making these rolls with anything but this bread flour mix. I tried cup for cup gluten free flours and another protein enriched gluten free flour (which made the rolls taste like beans), and none of them came close to making quality cinnamon rolls.
On the plus side, the recipe calls for exactly 1 bag of this bread flour mix so there’s no measuring of flours! Just open the bag and dump it in the bowl.
Tips for making the BEST gluten free cinnamon rolls
- Mixer – I really try not to make recipes that absolutely require a stand mixer but in this case, it’s really needed. The dough is incredibly sticky so mixing it by hand would be a mess. Plus, the dough needs a good five minutes on the dough hook to create the stretchiest and smoothest dough possible.
- Rolling – To prevent the rolls from becoming too dry or sandy, the dough must be soft and sticky. Because of this, it’s important to roll out the dough on a bed of cornstarch. Lay down a sheet of plastic wrap and liberally dust the entire surface with cornstarch. Plop down the dough and dust the top with more cornstarch. Lucky cornstarch is very absorbent so once the dough is coated underneath and on top, it’s very easy to press and roll out.
- Filling – Since the dough is very soft, it also requires VERY soft butter. If the butter is too hard, spreading on a soft surface will be a nightmare. For the best consistency, slice the butter and place in a microwave safe dish. Heat for about 15 seconds or until it just starts to melt. Then use a fork to mash the butter into a silky smooth consistency.
- Slicing – Once the dough is rolled up (which should be easy thanks to the cornstarch), I recommend slicing with flavorless floss. Since the dough is soft, a knife will easily warp the shape of the rolls. So instead, thread floss underneath the log and cross of the top to pull through and cut.
- Rise – Gluten free flour is quite heavy, so these rolls need a little help with rising. To create the best warm environment, preheat the oven to the lowest temperature possible. Once it’s there, turn off the oven and place the rolls inside. They’ll easily puff up in a very warm space.
Baking pan sizes for gluten free cinnamon roll dough
It’s very important to be conscious of the dough spacing inside the baking pan. For this recipe, I use a 10.25″ cast iron skillet which perfectly fits 7 rolls. Each roll is well spaced apart with about an inch between each one.
This provides just enough space for the rolls to puff up and grow without crowding the pan. If the rolls are too spaced together, you run the risk of the rolls coming out doughy and underdone.
Luckily, these rolls can be baked in pretty much any size baking pan as long as they are well spaced apart. For example, cut the the dough into 12 rolls and they should fit nicely in a 9×13 baking dish.
The rolls can also be split between two smaller pans if needed. Again, as long as there’s an inch between every roll they should bake just fine! But for the best results, I also suggest following the exact recipe.
Gluten Free Cinnamon Rolls FAQs
Yes! Simply sub in vegan butter where regular butter is used. Vegan cream cheese can also be used in the icing.
Yes! Outside of subbing the butter and cream cheese, the eggs are the only non-vegan ingredient. Swap the eggs with a vegan egg replacer, following instructions on the bag as to how to substitute one whole egg and one egg white.
After the rolls have puffed up in the baking pan, cover and chill overnight. Then to bake, allow the rolls to come up to room temperature before placing in the oven.
Unfortunately this recipe only works with instant yeast. The heavy gluten free dough needs a quick boost to create the fluffiest rolls.
The only flour that can be used in this recipe is the bread flour mix. I tested quite a few gluten free cinnamon rolls using a cup for cup mix but it yielded either a roll that was too mushy or too gritty.
If you plan on eating the rolls without a couple days, they can be kept covered at room temperature. Otherwise, allow the rolls to cool and then cover and chill. They’ll keep in the fridge for about 4-5 days.
Pop a roll in the microwave for about 15-20 seconds and it should be good as new!
For more delicious gluten free recipes, check out my:
- Gluten Free Chocolate Chip Cookies
- Gluten Free Vanilla Cupcakes
- Gluten Free Chocolate Cupcakes
- Gluten Free Chocolate Cake
- Gluten Free Banana Bread
- Gluten Free Oatmeal Chocolate Chip Cookies
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these gluten free cinnamon rolls. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print