Recipe

Gluten Free Cinnamon Rolls

Soft, pull-apart rolls with a gooey cinnamon swirl and cream cheese icing, made with accessible gluten free pantry staples.

By Matt Campbell

•

4.8

A pan of freshly baked gluten free cinnamon rolls swirled with cinnamon sugar and topped with cream cheese icing on a light stone kitchen counter

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Let’s be honest. Cinnamon rolls are not here to be subtle. We want plush, steamy spirals, a cinnamon brown sugar center that turns into lava at the bottom of the pan, and icing that melts into every ridge like it owns the place.

Gluten free cinnamon rolls can absolutely deliver that vibe. The key is using a good gluten free flour blend, leaning into an enriched dough, and treating the dough more like a thick, soft batter than a kneadable bread dough. Less wrestling, more spreading, rolling, and letting the yeast do the heavy lifting.

This recipe is my go-to when I want that classic mall-bakery smell at home without needing specialty ingredients you will use once and forget in the back of the pantry.

Measured gluten free flour blend, instant yeast, sugar, butter, and milk arranged on a neutral kitchen counter with mixing bowls

Why It Works

Soft and fluffy texture: The enriched dough (milk, butter, egg) keeps the crumb tender instead of dry and crumbly.
Reliable rise: Instant yeast plus a warm proof gives you lift without fuss.
Big cinnamon flavor: A buttery brown sugar filling melts into the spirals and caramelizes at the edges.
No complicated shaping: The dough is rolled between parchment, so it is easy even if it is sticky.
Make ahead friendly: You can chill overnight and bake in the morning like a hero.

Pairs Well With

Storage Tips

How to Store and Reheat

Room temperature: Store tightly covered for up to 2 days. (If your kitchen is very warm, go fridge to be safe because of the icing.)

Refrigerator: Cover the pan or transfer rolls to an airtight container for up to 5 days. Gluten free baked goods can firm up in the fridge, so plan to reheat.

Freezer: Freeze unfrosted or frosted rolls for up to 2 months. Wrap each roll in plastic wrap, then place in a freezer bag.

Reheating

Microwave: 15 to 25 seconds per roll until warm and soft. Add a tiny dab of butter on top if you want maximum cozy.
Oven: Cover with foil and warm at 300°F for 10 to 15 minutes.

Gluten free cinnamon rolls stored in an airtight container on a kitchen counter with a lid set beside it

Common Questions

What gluten free flour works best for cinnamon rolls?

Use a 1:1 gluten free baking flour that already includes xanthan gum. Brands vary, but look for something labeled “measure for measure” or “1:1.” If your blend does not include xanthan gum, add it as listed in the ingredients.

Why is gluten free cinnamon roll dough so sticky?

Because it is supposed to be. Gluten free yeast doughs act more like a soft dough or thick batter. Do not fight it by adding extra flour. Instead, use parchment paper and a light dusting of flour on the surface to help with rolling.

Can I make these dairy free?

Yes. Use unsweetened plant milk, a good dairy free butter, and a dairy free cream cheese for the icing. The dough may rise a little differently depending on the butter, but it still works.

Can I make them ahead for the morning?

Absolutely. Assemble the rolls, cover tightly, and refrigerate overnight. In the morning, let them sit at room temp until puffy (usually 45 to 75 minutes, sometimes a bit longer), then bake.

How do I know when cinnamon rolls are done?

The tops should be lightly golden, and the centers should look set, not wet or glossy. The middle roll should spring back gently when pressed. If you like using a thermometer, aim for around 190°F in the center of a middle roll so you do not overbake chasing a higher number.

My rolls came out dry. What happened?

Most often it is either too much flour (common when fighting stickiness) or overbaking. Next time, keep the dough soft, and pull the rolls when they are just baked through. Also, do not skip the icing. It is basically moisture insurance.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer with paddle attachment or large mixing bowl and sturdy spoon
Measuring cups and spoons
Microwave safe bowl or small saucepan (to warm milk and melt butter)
Rolling pin
Parchment paper
9x13-inch baking dish (or similar)
Offset spatula or spoon (for icing)

The first time I tried making gluten free cinnamon rolls, I treated the dough like regular bread dough and immediately regretted every life choice that led me to that sticky mess. The breakthrough was realizing I did not need to knead it into submission. Once I started rolling it between parchment like it was a very cooperative cookie dough, it clicked. Now these are my “make the house smell like love” rolls. I bake them when friends are coming over, when mornings need a little extra, or when I just want to stand at the counter stealing the crisp edge pieces like a cartoon villain.