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a gluten free cinnamon roll on a plate

The BEST Gluten Free Cinnamon Rolls

  • Author: Jenna Barnard
  • Total Time: 2 hours
  • Yield: 7-12 rolls
  • Diet: Gluten Free


These gluten free cinnamon rolls are so good that they taste JUST like regular rolls! They’re soft and pillowy with a gooey cinnamon sugar filling and a sweet vanilla bean cream cheese icing on top. This recipe also only requires one flour mix and they don’t come out gritty or mushy AT ALL! It’s simply an absolutely delicious cinnamon roll.


Gluten Free Cinnamon Rolls

  • 1 16oz bag Bob’s Red Mill Gluten Free Bread Mix *SEE NOTES
  • 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 can be subbed)
  • 1 tsp apple cider vinegar
  • 1 large egg + 1 egg white
  • Cornstarch, for dusting

Cinnamon Sugar Filling

  • 6 tbsp unsalted butter, very soft (vegan butter can be subbed)
  • 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 (vegan butter can be subbed)
  • 4 oz cream cheese, room temp (vegan cream cheese can be subbed)
  • 1 1/2 cups (170g) powdered sugar
  • 1 tsp vanilla bean paste (or vanilla extract)


Gluten Free Cinnamon Rolls

  1. Using a stand mixer with the dough hook attachment, add in the bread flour mix (discard the yeast packet), sugar, instant yeast, baking powder, baking soda, and salt. Wiz it around for about a minute to mix everything together.
  2. In a heat safe measuring glass, add the water, butter, and vinegar. Microwave for 1-2 minutes or until it’s warm to the touch but not piping hot. It’s important that it’s warm, otherwise the yeast will not activate. It’s also ok if the butter doesn’t completely melt.
  3. With the dough hook running on medium speed, slowly pour in the warm mixture. Use a rubber spatula to mix in any of the dry ingredients that may still cling to the sides of the bowl.
  4. Once it’s nearly mixed, add in the egg and egg white.
  5. Turn the mixer on medium-high speed and mix for a good 5 minutes to create a smooth and slightly stretchy dough. 
  6. After those 5 minutes, allow the dough to rest for 10 minutes. In the meantime, lay down a sheet of plastic wrap over your work surface and liberally dust in cornstarch. The dough will be rolled out into a 13×19″ rectangle so make sure to cover enough of the surface for this size. 
  7. After 10 minutes, scoop out and plop the dough in the center of the bed of cornstarch. Dust the top of the dough with some more cornstarch and begin to press the dough down into a rectangle. 
  8. If you don’t have a rolling pin, the dough an be fully pressed out as it’s very moldable. But for ease, I suggest using a rolling pin to roll into our 13×19″ rectangle. Mold the edges to create as even sides as possible.
  9. Now it’s very important that the butter is VERY soft, otherwise it can tear the dough when spreading. A trick I like to use is to slice chilled butter into tablespoons and place in a heat safe dish. Microwave for about 15 seconds or until it JUST starts to melt. Then use a fork to mash the butter into a very smooth and spreadable consistency. 
  10. Spread the butter all over the dough. Then sprinkle with brown sugar and pat it even. Finally, dust the top with cinnamon. 
  11. Roll the dough up into a tight log. This should be easy thanks to the pile of cornstarch underneath but if you run into any issues, use the plastic wrap to help guide the rolling. Use a pastry brush to dust off any excess cornstarch on the log.
  12. Using flavorless floss, cut about 3 inches off of each end and discard. Then cut the remaining dough into 7 rolls.
  13. Crinkle up a sheet of parchment paper, then unwrap it and place it inside a 10″ cast iron skillet. Arrange the rolls so that they have a good inch between them with 1 roll in the center and the other 6 surrounding it. 
  14. Preheat the oven to the lowest temperature possible. Once it’s preheated, turn the oven off and place the rolls inside. Allow the rolls to rise in the warm oven for 1 hour. (For overnight rolls, cover and chill the rolls after they have puffed up. Then bring to room temp the next day and bake as instructed). 
  15. After the hour is up and the rolls have doubled in size, remove them from the oven and preheat to 350F.
  16. Bake the cinnamon rolls for 25-30 minutes or until the top is golden brown. You can also test by poking the rolls with your finger. They’re done when they have a soft spring to them. 
  17. While the rolls cool, make the icing. 

Vanilla Bean Cream Cheese Icing

  1. Place the room temperature butter and cream cheese in a small mixing bowl.
  2. Use a fork to mash and mix the two together until smooth.
  3. Mix in the powdered sugar a 1/2 cup at a time, followed by the vanilla.
  4. Once smooth, dollop on the top of each roll and spread it smooth.
  5. Dig in while the rolls are still warm and ENJOY! 


*BREAD FLOUR MIX – This is not sponsored, I just found that throughout my testing this mix makes the BEST cinnamon rolls. This specific flour mix must be used as I tried this recipe with other gluten free flour mixes (like cup for cup) and it did not work. They turned out too mushy and sandy. I suggest using the store locator on their website to find a store near you that carries the mix. Otherwise it can be purchased on their website or on Amazon

  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gluten free cinnamon rolls, gluten free cinnamon roll recipe, gluten free cinnamon rolls recipe

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