Gluten Free Cinnamon Rolls Perfect Every Time

Love more gluten-free breakfasts? Try my almond flour pancakes, over easy eggs, crustless quiche, and frittata next. I consider myself a cinnamon roll expert, having tried almost every possible cinnamon roll from every bakery chain, pastry shop, or bakehouse worldwide. Now, I’ve also tried plenty of gluten-free baked goods (including cinnamon rolls!), and there was always something missing. I’m not sure if it was in the preparation or the flour mix used, but they just weren’t as good as I’d expected. Luckily, my homemade gluten-free cinnamon roll recipe ticks all the boxes and honestly rivals any of the ones using the standard flour!

Why I love this recipe

They are soft, fluffy, and sweet. And taste like any good cinnamon roll should! Seriously bakery-quality buns. My recipe is made from an instant yeast fermented dough. The dough is left to proof twice, leaving you with beautifully risen and extra fluffy cinnamon buns. The best gluten free breakfast. These rolls are so good, even those who aren’t celiac or following any sort of diet can enjoy them!

Ingredients needed

Because this is gluten-free baking, I’m not offering any real substitutions because this recipe can only be made as is.

Sugar. To help bloom the yeast. Milk. The milk is warmed to activate the yeast. I used whole milk but almond milk or any other dairy-free milk works too. Instant yeast. This is my yeast of choice because it’s easy to use and activates quicker than active dry yeast. Butter. For fat, flavor, and moisture. Eggs. To bind the dough. All-purpose gluten-free flour. I always have success with King Arthur gluten-free flour, but most other 1:1 gluten-free flour blends will work well. Be sure that whichever flour you use contains xanthan gum. Heavy cream. The assembled cinnamon rolls are brushed with cream before baking to help them turn golden. Cinnamon sugar filling. A mix of butter, brown sugar, cinnamon, and vanilla. Cream cheese frosting. Either store-bought or my homemade frosting that uses cream cheese, butter, powdered sugar, and salt.

How to make gluten-free cinnamon rolls

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Did your yeast mixture not foam up? This means that the yeast is dead, and if you continue, the cinnamon rolls will not rise. It’s best to start over with fresh yeast. Resist the urge to add more flour to the dough, even if it feels sticky! The gluten free dough is naturally softer than traditional dough but will be easier to work with after a little more kneading. Let the rolls cool completely before adding the frosting on top. Otherwise, you’ll be left with a melted, gooey mess. Take them up a notch by decorating the rolls with chopped nuts, chocolate chips, or sprinkles after they’re frosted. Use dental floss to slice the log into rolls. It’s SO much easier than a sharp knife and has barely any sticking.

Storage instructions

To store: The rolls are best when they’re eaten the day they’re made. However, if you have leftovers, they can be stored in an airtight container in the fridge for up to 1 week. To freeze: Keep the baked cinnamon buns in a freezer bag and freeze for up to 6 months. Let them thaw in the fridge overnight, then reheat them in the oven or microwave before serving.