Fluffy Gluten-Free Cinnamon Rolls
These are the fluffiest Gluten-Free Cinnamon Rolls with a sweet white icing and sticky cinnamon-sugar filling. They’re perfect with a cup of coffee in the morning or as an easy gluten-free dessert idea. And they are especially wonderful for Christmas breakfast!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Moderate
The Best Gluten-Free Holiday Breakfast Treat
It’s hard not to love fluffy and pillowy cinnamon rolls. And if you’re gluten-free, now you can enjoy classic glazed cinnamon rolls whenever you like! I love serving these for guests on a holiday morning. There’s something so festive and comforting about waking up to the aroma of warm, buttery dough and cinnamon spice in the house.
Of course, these are pastries after all, so they work just as well as an after-dinner dessert. Why not change up your holiday dessert spread this year? You can finish off Thanksgiving or Christmas dinner with a tray of freshly baked and glazed cinnamon rolls! Even non-gluten-free guests will love these light, airy and fluffy rolls.
What You’ll Need
There are three components to this gluten-free cinnamon roll recipe. The dough, the filling and the glaze. Here’s what you need to make each component:
Cinnamon Roll Dough
- Gluten-free bread flour. I have retested this recipe from the original version, and find that King Arthur Flour Gluten Free Bread Flour produces a dough that is easier to handle and fluffier results. But you can see the note in the recipe card for the original version that uses gluten-free 1-to-1 all-purpose flour with tapioca starch and sweet rice flour.
- Yeast. Make sure to use instant yeast.
- Milk. Warm it a bit to help activate the yeast.
- Butter. You can also use vegetable oil.
- Eggs
- Sugar
- Salt
Cinnamon Sugar Filling Ingredients
- Butter. Use softened unsalted butter that’s easy to spread.
- Brown sugar. Coconut sugar will also work.
- Cinnamon
- Vanilla
Cinnamon Roll Iding Ingredients
- Powdered sugar. This is important to get the smoothest, creamiest glaze. Granulated sugar will create a grainy texture.
How to Make Gluten-Free Cinnamon Rolls
Making your own cinnamon rolls is a fun baking project. If you have little ones at home, this is also a great time to get them involved in the kitchen. Kids can help measure, add ingredients to the mixing bowl, and shape the buns. They’ll also learn the importance of patience while the dough rises! And of course, they’ll be thrilled to enjoy the fruits of their labors.
Here’s how to make these easy and super fluffy rolls:
- Make the dough: In a stand mixer, combine the dry ingredients for the dough. In a separate mixing bowl, whisk together the milk, eggs, and melted butter or oil.
- Mix the dough: Turn the mixer on low and slowly pour the wet ingredient mixture into the dry ingredients. Mix for 5 to 7 minutes, until you have a smooth, supple dough. Chill the dough for about 20 minutes so it’s easier to handle.
- Make the filling: In a small bowl, combine the brown sugar and cinnamon. Add the melted butter and vanilla and stir until combined.
- Roll the dough: Place the dough on a flour work surface. Knead it into a smooth ball, then roll it into a rectangle 1/4- to 1/2-inch thick.
- Shape the cinnamon rolls: Cover the dough with the cinnamon-butter mixture. Cut the dough into strips, roll up, and place in the prepared pan.
- Proof the buns: Cover with plastic wrap or a damp cloth and place somewhere warm to rise for 30 to 60 minutes.
- Bake the cinnamon rolls: Bake the rolls in a 350°F oven for 20 to 25 minutes, until golden brown.
- Make the icing: In a bowl, combine the icing ingredients until smooth and spread over the cinnamon rolls when they’re still hot out of the oven. Serve warm!
Tips for Success
Since I’ve made these fluffy cinnamon rolls many times, I’ve compiled my best tips to help you perfect your rolls from the start. Keep these suggestions in mind when baking:
- Spread the cinnamon-sugar filling all the way out to three of the edges when shaping the rolls, leaving that extra space on one end so you can seal the rolls when you roll them up.
- It can be handy to use a ruler to measure the rolls when you’re slicing the log to ensure equal pieces.
- Place the dough in an off oven, near a heater, or in the sun to rise.
- The rolls are ready to bake when they’re slightly puffy–they won’t fully double like standard wheat flour doughs.
Other Frosting Ideas
You can substitute the white glaze with a whipped cream cheese frosting or even a decadent Homemade Chocolate Frosting. For extra flavor, try the maple glaze from this Gluten Free Pumpkin Bread recipe. Or feel free to skip the glaze, the rolls are delicious all on their own!
Storage Suggestions
Store leftover cinnamon rolls in an airtight container at room temperature for two days, in the fridge for up to four days. You can serve them at room temperature or reheat them in the microwave in 10-second increments until heated through.
Can I Freeze Cinnamon Rolls?
Sure! If you’d like to freeze these cinnamon rolls, let them cool to room temperature. Then place them in a freezer-safe container and freeze for up to three months. To serve, defrost the rolls in the fridge overnight. Enjoy them at room temperature or reheat in the microwave until warm.
Make it a Meal
Complete your holiday breakfast by serving gluten free cinnamon rolls with these brunch dishes:
- Waldorf Fruit Salad
- Air Fryer Ham
- Hawaiian Scrambled Eggs
- Bacon (learn 5 different ways to cook it)
- Apple Candy Bar Salad
More Gluten-Free Breakfast Baked Goods
Fluffy Gluten-Free Cinnamon Rolls
Ingredients
FOR THE DOUGH:
- 4 ½ cups (540 grams) gluten-free bread flour (recommended: King Arthur Flour Gluten Free Bread Flour. See Note if you prefer to use 1-to-1 flour per the original recipe.)
- 1/2 cup (100 grams) granulated sugar
- 4 ½ teaspoons (two ¼ oz. packets) instant yeast , also known as fast-acting yeast
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups warm whole milk (90-110°F)
- ¾ cup melted unsalted butter
- 2 large eggs
FOR CINNAMON SUGAR FILLING:
- ½ cup unsalted butter , softened to room temperature
- 1 cup brown sugar
- 1 Tablespoon cinnamon
- 1 teaspoon vanilla extract
FOR THE ICING:
- 2 cups powdered sugar
- ¼ cup unsalted butter , softened to room temperature
- 2 Tablespoons whole milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
For the Dough:
- Add the 4 ½ cups (540 grams) gluten-free bread flour, 1/2 cup (100 grams) granulated sugar, 4 ½ teaspoons (two ¼ oz. packets) instant yeast , 2 teaspoons baking powder, and 1 teaspoon salt to the bowl of a stand mixer. Mix dry ingredients using the paddle attachment.
- In a separate bowl, whisk together 1 1/2 cups warm whole milk, ¾ cup melted unsalted butter, and 2 large eggs.
- With the mixer running on low, slowly add the wet ingredients to the dry ingredients. It will look slightly clumpy at this point.
- Increase the mixer speed to medium and mix for about 5-7 minutes. The dough should be smooth and look like a very thick paste. Don’t worry and think you need more flour, it will come together into a manageable dough.
- Using an oiled spatula, scrape down the dough together into a ball. Cover the bowl with plastic wrap and refrigerate for 20 minutes to make the dough easier to handle. In the meantime, prepare the filling.
For the Filling and Rolls:
- Coat a 13×9-inch baking pan with nonstick cooking spray.
- In a small bowl, mix ½ cup unsalted butter, 1 cup brown sugar, 1 Tablespoon cinnamon, and 1 teaspoon vanilla extract into a paste. Set aside.
- Turn the dough out onto a surface lightly floured with gluten free flour (I like to use a piece of parchment paper).
- Press the dough out into a 15×12-inch rectangle that's about ¼ to ½-inch thick. Spread the cinnamon sugar paste evenly over the dough, going to the edge on three of the edges and leaving a 1-inch border on one of the long sides.
- On the longer side, cut the rectangle into 12 strips approximately 1 ¼ inches wide. Roll up each strip and place the rolls into the prepared baking pan.
- Cover the rolls with plastic wrap and place in a warm place to rise until they puff up and fill the pan, about 30-60 minutes.
- When rolls have risen sufficiently, preheat the oven to 350°F. Remove the plastic wrap from the pan and bake for about 30-35 minutes, or until golden brown, reaching an internal temperature of 190-200°F. While baking, prepare the glaze.
- Remove rolls from the oven and cool for a few minutes before covering with the icing or glaze. Serve warm!
For the Icing:
- Whisk together 2 cups powdered sugar, ¼ cup unsalted butter, 2 Tablespoons whole milk, 1 teaspoon vanilla extract, and ⅛ teaspoon salt salt until smooth. You can add more milk, one tablespoon at a time, if the icing is too thick.
Notes
Did you make this?
Leave a star rating to help others know that they should make this recipe.
Share a photo and tag @cupcakesandkalechips on Instagram!
I made this and they are delish! I wish I could post a pic they turned out so pretty. I halved the recipe and got a dozen good-sized mini rolls.
Oh yay, thank you!
You don’t address the yeast in the recipe.
It is in the first step for the dough. You add it in with the dry ingredients. Because it is Instant Yeast, you don’t have to proof it first.
These are flipping fantastic!! I was just curious is there any way to make these a day ahead and let them rise in the fridge overnight and bake them in the morning?
Thanks!
I haven’t tried that but it works with many yeast recipes. If you try it let me know.
Hi thanks for sharing this recipe !
Should I add xanthum gum in the dough?
Tia
Rifka
I recommend using something like King Arthur Flour Measure for Measure that already has xanthan gum in the blend.