Easy, Gluten-Free Cinnamon Rolls (BEST EVER!) - Meaningful Eats (2024)

Why You’ll Love This Recipe

• A tested & perfected recipe! I tested and re-tested this recipe to get these cinnamon rolls just right
• Big, fluffy, and SOFT
• Make-Ahead option – can be made the day before and baked in the morning
• Easy to make with gluten-free bread flour

Ingredients You’ll Need

For the Cinnamon Rolls

• Gluten-free bread flour: THIS IS THE SECRET INGREDIENT! I’ve been loving using this gluten-free bread flour, which contains wheat starch that is completely gluten-free. It’s easy to shape and yields a similar texture to traditional bread. It’s great for sweet breads, rolls, and any other gluten-free bread dough! I also use this flour in these gluten-free crescent rolls.
• Water and milk: I prefer whole milk for these cinnamon rolls. It gives the dough a richer flavor!
• Sugar: You need white granulated sugar in the dough, both for flavor and to feed the yeast.
• Baking powder: Any baking powder will work for this recipe! It’s an important ingredient that helps create a light, fluffy gluten-free cinnamon rolls dough.
• Instant yeast: Instant yeast can be added right into the dry ingredients. It doesn’t need to be mixed with warm water to create a yeast mixture. Be sure to get this type rather than active dry yeast!
• Eggs: Eggs create a rich, soft dough. For best results with these gluten-free cinnamon rolls, use large, room temperature eggs.
• Butter: Like the eggs, the butter creates a rich and flavorful dough. I recommend using salted butter for this recipe. It provides the best depth of flavor!
• Salt: I like to use fine sea salt for this gluten-free cinnamon rolls recipe!
• For the filling: I love a classic, easy filling with brown sugar, cinnamon and butter!

For more gluten-free special breakfast recipes, try this gluten-free coffee cake, gluten-free blueberry muffins, gluten-free scones and gluten-free baked donuts.

Dairy-Free?

These cinnamon rolls can easily be made dairy-free. You can use dairy-free milk in place of the milk. I like using Elmhurst Unsweetened Cashew milk in place of whole milk. It has a similar fat content to whole milk, and doesn’t have any added gums or stabilizers that could interfere with the rise/crumb of the rolls. I also use vegan butter in place of the butter.

How to Make Gluten-Free Cinnamon Rolls

Make the Dough

• In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, granulated sugar, instant yeast, salt, and baking powder. Mix to evenly combine.

• With the mixer running on low, slowly add the water, milk, eggs and melted butter. Turn it up to medium speed and mix for 3 minutes until very smooth. The dough will resemble thick cookie dough. This is normal!

• Use an oiled spatula to scrape down the bottom and sides of the bowl.

• Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)

• Turn out the gluten free cinnamon buns dough onto a lightly floured surface and shape it into a ball.
• Sprinkle with a little flour, then roll the dough out into a 15×15-inch square.

You also might like this gluten-free pizza crust, gluten-free cinnamon sticks or gluten-free breadsticks.

Make the Filling/Shape the Rolls

• In a small bowl, mix together the brown sugar and cinnamon.
• Lightly grease a 9×13 baking dish with butter or cooking spray.

• Spread the melted butter for the filing over the dough. Sprinkle the cinnamon-sugar all over the dough. Using a pizza cutter, cut the square into twelve 1.25-inch wide strips of gluten-free cinnamon roll dough.Roll each dough strip up into a cinnamon roll.

• Place in the prepared baking dish.

Rise/Bake the Rolls

• Cover the pan with plastic wrap or a clean kitchen towel. Place in a relatively warm place and allow the rolls to rise for 45-60 minutes or until doubled in size.
• Preheat the oven to 350F. Bake for 30-35 minutes, or until the rolls are slightly golden brown.
• Set the rolls aside to cool for 15 minutes or until just slightly warm to the touch.

Cream Cheese Frosting

• Powdered sugar: Any powdered sugar will work for these gluten-free cinnamon rolls!
• Cream cheese: Be sure to set your cream cheese out and allow it to soften to room temperature before making the frosting. This will ensure the frosting is smooth and clump-free.
• Butter: I recommend using salted butter for this recipe. It provides the best depth of flavor!
• Vanilla: I prefer using real vanilla extract for this cinnamon roll frosting.

• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy.
• Add the butter and beat until smooth and combined, then beat in the powdered sugar and vanilla until combined.
• Using a knife or icing spatula, spread the icing over the warm rolls. Serve immediately and enjoy your fluffy cinnamon roll!

Maple Glaze Option

These cinnamon rolls are also delicious with a maple glaze instead of cream cheese frosting! For the glaze mix together 2 cups powdered sugar, ½ teaspoon maple flavoring, 4-6 tablespoons milk, 2 tablespoons melted butter and a pinch of salt until smooth.