Gluten-Free Cinnamon Rolls are a big wish for anybody who can’t do regular flour. Let me tell you, I struggled for years at Sunday brunches, watching everybody else tear into oozy, cinnamony rolls. Nothing stings like trying to fake a smile while chewing on a dry cracker. Finding a way to make dough soft, chewy, and allergy-friendly? Almost felt like a fairy tale. But guess what? You can whip up gluten-free cinnamon rolls that taste just as good as the ones from the mall bakery—no joke. They’re easier than you’d think, too. Once you see how simple this is, you’ll never make excuses again. 
Why You’ll Love This Recipe
Just to get it out there—these gluten-free cinnamon rolls aren’t those sad, hockey-puck imposters. We’re talking soft, fluffy, and let me have just one more good. The dough actually rises! Your kitchen will smell like heaven, I promise. There’s a buttery swirl of cinnamon, that classic gooey texture (without the brick-in-your-stomach side effect), and the vanilla icing? I lick the bowl every single time. Better still, you don’t need a scientist’s kitchen. I’d call them five-star restaurant worthy if that wasn’t such an eye-roll.
One reader told me, “These changed my Saturday mornings—my whole family begs for them now, and nobody can tell they’re gluten-free!”
“Honestly, these are the best gluten-free cinnamon rolls I’ve tasted. Fluffy, sweet, and you don’t miss the wheat at all!” — Jamie, longtime home baker
Best Tips for Making Gluten Free Cinnamon Rolls
Let me be real: the dough here is different than regular bread dough. Don’t panic—sticky dough is normal. Tossing a little more gluten free flour on your hands helps big time with rolling.
Check your yeast! If the yeast isn’t fresh, your rolls will be sad and flat. Also, temperature matters—let your dough rise in a warm spot (like next to the stove).
Don’t overbake. I know, totally tempting to let them brown, but take them out when the tops are just barely golden. They finish cooking outside the oven. For extra goo, go heavy with the cinnamon filling. That’s the sweet spot right there.
How to Make Gluten-Free Cinnamon Rolls
Ready? Let’s do this step-by-step, grandma-style.
First, mix your dry stuff in a big bowl—gluten free flour, sugar, and a pinch of salt.
Pour in the yeast with warm milk and let it get all bubbly. Add in eggs and a bit of melted butter.
Beat the dough until smooth-ish. It will look more like thick cake batter than the chewy dough you might expect, but trust the process.
Scrape out onto parchment. Sprinkle on cinnamon, brown sugar, and extra butter (I won’t judge).
Roll it up like a log (yes, you’ll get flour all over the place), then slice into rolls with a sharp knife or some dental floss if you’re feeling clever.
Place rolls in a greased pan, cover, and let them rise until puffy and doubled—a cozy, draft-free spot is best.
Bake till the tops are just kissed with gold. Slather with icing. Eat warm, eat happy.
Make-Ahead/Storage Instructions
So you wanna prep these gluten-free cinnamon rolls for a lazy Sunday or a special morning? Smart move. Here’s the deal—you can prep the rolls all the way up to the second rise, then stick them in the fridge overnight.
Next morning, pop them out while the oven heats up and let them come to room temperature before baking. This gives you that fresh-baked taste without a 6AM alarm.
Oh, and leftovers (if you have any)? Wrap ‘em tight or pop in an airtight container. Heat in the microwave for 20 seconds to get that gooey center back. They freeze surprisingly well—just double-wrap, thaw overnight, and rewarm.
Gluten Free Cinnamon Rolls Made from Pantry Staples
Bet you didn’t know almost everything for these gluten-free cinnamon rolls comes straight from the pantry. Listen, expensive specialty items aren’t needed.
Here’s what you need on hand:
- Gluten free all-purpose flour (my go-to is cup-for-cup type)
- Instant yeast
- Granulated sugar and brown sugar
- Butter (I mean, what’s a cinnamon roll without it?)
Keep these basics around and you can whip up a batch pretty much any time the urge hits.
Common Questions
Q: Can I make gluten-free cinnamon rolls dairy free too?
A: Yup! Swap in plant-based butter and milk. Simple as that.
Q: What if I don’t have instant yeast?
A: You can use active dry yeast, just let it sit five minutes in the warm milk before mixing.
Q: My dough is really sticky. Did I mess up?
A: Nope, that’s normal for gluten free dough. Sprinkle a bit of extra flour and keep going.
Q: How long do these keep fresh?
A: I’d say three days, maybe four in the fridge. Best eaten fresh but, hey, they’re still good reheated.
Q: Can I add nuts or raisins?
A: Totally! Just sprinkle them over the cinnamon layer before rolling—customize to your heart’s content.
Ready for Roll Perfection?
If you’ve been craving the joy of perfect, gooey gluten-free cinnamon rolls—there’s nothing stopping you anymore. Between the realistic ingredients and no-fuss method, this recipe will change your mornings for the better. Still wanna see more ideas? Check out The BEST Gluten Free Cinnamon Rolls – Butternut Bakery or if you want another take, peek at Easy, Gluten-Free Cinnamon Rolls (BEST EVER!) – Meaningful Eats. You seriously can do this. So, get your baking hat on, pop on your favorite playlist, and treat yourself. Good luck and happy baking!
Gluten-Free Cinnamon Rolls
Ingredients
Method
- In a large bowl, mix together the gluten-free flour, granulated sugar, brown sugar, instant yeast, and salt.
- Pour in the warm milk and let it get bubbly, then add in the eggs and melted butter.
- Beat the dough until it becomes smooth; it should look like thick cake batter.
- Scrape the dough onto parchment paper and sprinkle with cinnamon, brown sugar, and extra melted butter.
- Roll the dough up like a log and slice into rolls using a sharp knife or dental floss.
- Place the rolls in a greased pan, cover, and let rise in a warm spot until doubled in size.
- Preheat the oven to 350°F (175°C). Bake the rolls until the tops are just golden, about 20 minutes.
- Remove from oven and slather with icing while they’re still warm.
- Mix together the powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with additional milk if necessary.