These Gluten-Free Cinnamon Rolls bake up soft and fluffy with gooey cinnamon-sugar centers and creamy vanilla icing. A gluten-free bread mix makes the dough easy to handle, perfect for holiday breakfasts or lazy weekends.
There’s something about the smell of cinnamon rolls baking that makes me want to slow down and enjoy the morning. The buttery cinnamon filling, the golden edges, and that thick layer of cream cheese icing are hard to resist.
What I love most about this recipe is how easy the dough is to work with. Gluten-free dough can be sticky and frustrating, but this one rolls out beautifully with a little cornstarch. You get tender, bakery-style cinnamon rolls without needing regular wheat flour.
Ingredient Notes
For the Cinnamon Roll Dough
- Bob’s Red Mill Gluten Free Bread Mix: This is the base of the recipe. It provides the structure needed for soft, fluffy cinnamon rolls. Use the entire 16-ounce bag, but set aside the included yeast packet since we’re adding our own instant yeast.
- Granulated Sugar: Adds sweetness to the dough and helps the yeast do its job.
- Instant Yeast: Helps the cinnamon rolls rise and develop a light, airy texture. You’ll need 4½ teaspoons, which equals two standard packets.
- Baking Powder and Baking Soda: Give the dough an extra lift and help keep the rolls tender.
- Kosher Salt: Balances the sweetness and brings out the buttery cinnamon flavor.
- Water: Warm water helps activate the yeast and brings the dough together. Keep it comfortably warm, not hot.
- Unsalted Butter: Adds richness and moisture, keeping the rolls soft after baking.
- Apple Cider Vinegar: Adds a little acidity to the dough and reacts with the baking soda.
- Egg and Egg White: Help bind the gluten-free dough while giving the finished rolls a soft texture.
- Cornstarch: Used for dusting the work surface and dough so you can roll and shape it without sticking.
For the Cinnamon Sugar Filling
- Unsalted Butter: Make sure it’s extremely soft before spreading. Butter that’s too firm can tear the delicate dough.
- Light Brown Sugar: Creates a sweet, slightly caramel-like filling that melts into the cinnamon rolls as they bake.
- Ground Cinnamon: The main flavor of the filling. Two tablespoons give every roll that warm, classic cinnamon taste.
For the Vanilla Bean Cream Cheese Icing
- Unsalted Butter: Softened butter makes the icing rich and smooth.
- Cream Cheese: Adds a creamy texture and a slight tang that balances the sweet filling. Use full-fat block cream cheese for the thickest icing.
- Powdered Sugar: Sweetens the frosting and gives it a smooth consistency.
- Vanilla Bean Paste: Adds a delicious vanilla flavor with pretty little specks throughout the icing. Regular vanilla extract works just as well.
How To Make Gluten-Free Cinnamon Rolls
Making homemade gluten-free cinnamon rolls is easier than you might think. Follow these simple steps for soft, fluffy rolls with a buttery cinnamon swirl.
Step 1: Mix the dry ingredients
Add the gluten-free bread mix, sugar, instant yeast, baking powder, baking soda, and salt to the bowl of a stand mixer fitted with a dough hook. Mix briefly to combine.
Remember to discard the yeast packet included with the bread mix.
Step 2: Add the wet ingredients
Combine the water, sliced butter, and apple cider vinegar in a heat-safe measuring cup. Microwave for 1–2 minutes, until warm but not hot. A few unmelted pieces of butter are fine.
With the mixer running on medium speed, slowly pour the warm mixture into the dry ingredients. Use a spatula to scrape the sides of the bowl, then add the egg and egg white.
Step 3: Mix and rest the dough
Increase the mixer speed to medium-high and mix for about 5 minutes, until the dough looks smooth and slightly stretchy.
Let it rest for 10 minutes. Meanwhile, cover your work surface with plastic wrap and generously dust it with cornstarch.
Step 4: Roll out the dough
Transfer the dough onto the prepared surface and sprinkle a little more cornstarch over the top.
Using a rolling pin or your hands, shape it into a 13 × 19-inch rectangle. Gently straighten the edges to make rolling easier.
Step 5: Add the cinnamon filling
Spread the very soft butter evenly over the dough. Sprinkle the brown sugar over the butter and press it down gently, then add the ground cinnamon.
If the butter feels too firm, microwave it for a few seconds and mash it with a fork until spreadable.
Step 6: Roll and slice
Starting from one long edge, roll the dough into a tight log, using the plastic wrap to help lift and guide it if needed.
Brush away excess cornstarch. Trim approximately 3 inches from each end, then use unflavored dental floss to cut the remaining log into 7 even rolls.
You can bake the trimmed ends separately so nothing goes to waste.
Step 7: Let the rolls rise
Line a 10-inch cast-iron skillet with parchment paper. Arrange one roll in the center and the remaining six around it, leaving about ½ inch between each roll.
Warm your oven briefly on its lowest setting, then turn it off. Once the oven is safely warm rather than hot, place the rolls inside and let them rise for 45–60 minutes, or until noticeably puffy and approximately doubled in size.
Step 8: Bake until golden
Take the rolls out of the oven, then set the oven to 350°F and let it preheat.
Bake for 25–30 minutes, until lightly golden on top and the centers are set. The rolls should feel soft and spring back gently when pressed.
Step 9: Make the cream cheese icing
While the cinnamon rolls cool slightly, mash the softened butter and cream cheese together until smooth.
Add the powdered sugar, ½ cup at a time, mixing well after each addition. Stir in the vanilla bean paste until creamy.
Step 10: Frost and serve
Spread the cream cheese icing over the warm cinnamon rolls, letting a little melt into the swirls.
Enjoy them warm for the best flavor and texture.
Tips for Making the BEST Gluten-Free Cinnamon Rolls
- Use the recommended gluten-free bread mix. Different gluten-free flours can give you different results. Bob’s Red Mill Gluten Free Bread Mix is the intended base for this dough, so swapping it for another blend may change the texture and rise.
- Watch the temperature of your liquids. Warm liquid helps the yeast work, but hot liquid can damage it. Aim for roughly 100–110°F before adding it to the dry ingredients.
- Don’t skip the 5-minute mixing time. Gluten-free dough doesn’t develop gluten, but mixing helps hydrate the flour blend and gives the dough a smoother, more cohesive consistency.
- Give the dough its resting time. Those 10 minutes allow the ingredients to absorb moisture, making the dough easier to shape without tearing.
- Be generous with cornstarch, but brush away the excess. Dusting keeps the dough from sticking to your work surface. Too much cornstarch left on the dough can create dry spots.
- Soften the filling butter properly. This is especially important with gluten-free dough. Butter that spreads easily won’t pull or tear the dough as you add the filling.
- Use dental floss for cleaner slices. A knife can squash the dough and flatten the cinnamon spirals. Unflavored dental floss cuts through the log without changing its shape.
- Don’t rush the rise. Wait until the rolls look noticeably puffy before putting them in the oven. Rising times can vary depending on the warmth of your kitchen and the yeast activity.
- Avoid overbaking. Gluten-free baked goods can dry out quickly. Start checking at 25 minutes and remove the rolls once the centers are baked through.
- Frost while the rolls are slightly warm. The icing will soften and settle into the cinnamon swirls without completely melting off.
FAQs
Can this recipe also be made dairy-free?
Yes! You can make these gluten-free cinnamon rolls dairy-free by replacing the butter in the dough, filling, and icing with a dairy-free butter alternative.
For the icing, use a dairy-free cream cheese that has a thick, spreadable consistency.
Keep in mind that you should also check the ingredient label on your gluten-free bread mix to make sure it fits your dietary needs. The texture and flavor may vary slightly depending on the dairy-free products you choose.
Can this recipe be made vegan?
A vegan version may be possible, but it hasn’t been tested with this exact recipe.
Start by replacing the butter and cream cheese with plant-based alternatives. For the egg and egg white, you would also need a suitable vegan egg replacement.
Because eggs provide important structure in gluten-free yeast dough, a direct substitution may change how well the cinnamon rolls rise and hold their shape. I recommend testing a small batch before making them for a special occasion.
How can this recipe be made overnight?
These cinnamon rolls are a great option for preparing ahead of time, especially during the holidays.
Follow the recipe through the shaping and rising steps. Once the rolls have puffed up, cover the baking dish tightly and refrigerate overnight.
The next morning, remove the rolls from the refrigerator and let them come closer to room temperature while the oven preheats. Bake at 350°F for 25–30 minutes, or until golden and cooked through.
You can also prepare the cream cheese icing ahead of time and store it in the refrigerator. Let it soften before spreading it over the warm rolls.
Can I use a cup-for-cup gluten-free flour instead?
I don’t recommend replacing the bread mix with a standard cup-for-cup gluten-free flour blend in this recipe.
Gluten-free bread mixes are formulated differently from all-purpose gluten-free flours. They may contain specific starches, proteins, and binding ingredients that help yeast dough rise and hold its shape.
A regular 1:1 gluten-free flour blend could produce cinnamon rolls that are denser, drier, or more difficult to roll.
For the most reliable results, stick with the recommended bread mix. If you want to use a cup-for-cup flour, look for a cinnamon roll recipe specifically developed for that type of blend.
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Gluten-Free Cinnamon Rolls (Soft & Fluffy)
These soft, fluffy Gluten-Free Cinnamon Rolls filled with buttery cinnamon sugar and topped with rich vanilla bean cream cheese icing. Perfect for a cozy breakfast, weekend brunch, or holiday morning.
Ingredients
Cinnamon Roll Dough
- 1 (16 oz) bag Bob’s Red Mill Gluten Free Bread Mix (discard included yeast packet)
- ½ cup (100g) granulated sugar
- 4½ tsp instant yeast (2 packets)
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1¼ cups (300g) water
- ½ cup (110g) unsalted butter, sliced
- 1 tsp apple cider vinegar
- 1 large egg + 1 egg white
- Cornstarch, for dusting
Cinnamon Sugar Filling
- 6 tbsp unsalted butter, very soft
- ½ cup (100g) packed light brown sugar
- 2 tbsp ground cinnamon
Vanilla Bean Cream Cheese Icing
- ¼ cup (55g) unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1½ cups (170g) powdered sugar
- 1 tsp vanilla extract
Instructions
- In a stand mixer fitted with a dough hook, mix the gluten-free bread mix, sugar, instant yeast, baking powder, baking soda, and salt.
- Combine the water, sliced butter, and apple cider vinegar in a heat-safe measuring cup. Microwave for 1–2 minutes until warm but not hot.
- With the mixer running on medium speed, gradually pour in the warm liquid. Scrape any mixture from the sides of the bowl, then add the egg and egg white. Mix on medium-high for 5 minutes, until the dough is smooth and slightly stretchy.
- Let the dough rest for 10 minutes. Cover your work surface with plastic wrap and generously dust it with cornstarch.
- Transfer the dough onto the cornstarch and lightly dust the top. Roll or press into a 13 × 19-inch rectangle, keeping the edges as even as possible.
- Spread the very soft butter over the dough. Sprinkle with brown sugar, gently press it down, then add the cinnamon.
- Roll the dough tightly from a long edge, using the plastic wrap to guide it if needed. Brush away excess cornstarch. Trim about 3 inches from each end and use unflavored dental floss to cut the remaining log into 7 rolls.
- Line a 10-inch cast-iron skillet with parchment paper. Place one roll in the center and six around it, leaving ½ inch between them. Place in a gently warmed, turned-off oven for 45–60 minutes, until puffy and approximately doubled.
- Remove your rolls once you have preheated the oven to 350°F. Return them to the oven and bake for 25–30 minutes, until the tops are golden and the centers are cooked through.
- Mash the softened butter and cream cheese together until smooth. Gradually mix in the powdered sugar, ½ cup at a time, then stir in the vanilla.
- Spread the icing over the slightly warm cinnamon rolls and serve while soft and fresh.
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