If you are a gingerbread fan, these Gluten Free Gingerbread Cinnamon Rolls should be on your must-bake list. These rolls are big and fluffy, with a sweet gingerbread filling swirled into the dough. Topped with vanilla icing, these cinnamon rolls scream holiday flavors.
Your family will love waking up to these Gluten Free Gingerbread Cinnamon Rolls on Christmas morning. They have the perfect balance of brown sugar, cinnamon, ginger, nutmeg, and molasses flavors.
This recipe was based on my popular Gluten Free Cinnamon Rolls recipe. I added some cinnamon to the rolls and gingerbread filling to make these special for the holidays. I include a dairy-free option, too; check the FAQ for details.
If you love gingerbread flavor as much as I do, you will want to check out all of my delicious gluten free Christmas recipes!
Why Make This Recipe:
- They are the ultimate cinnamon rolls to make throughout the holiday season.
- Gingerbread flavors bake into each swirled layer.
- You can top them with vanilla icing or enjoy them plain.
- You can prep them ahead by rising the dough in the refrigerator overnight or making them the same day.
- Freeze them so you always have this treat on hand.
This Authentic Foods Steve's Gluten Free Bread Blend is hands down the best gluten-free flour for yeasted bread recipes. With this flour, you can braid, shape, and roll incredible bread, cinnamon rolls, and pizza crust. (Note, it doesn't work in a bread machine.)
- Gluten Free Flour Blend - There is no more important ingredient than your gluten free flour blend. Some 1:1 blends do not work well with yeast, and they will state this on the back of their bags of flour. My #1 choice of gluten free flour for yeast recipes like these cinnamon rolls is Authentic Foods Steve's GF Bread Blend. It is the best, hands down, and it can be worked as you would non-gluten free flour. It is a game changer. My second choice of gluten free flour would be Cup4Cup, but note you may need a little more flour if you use this blend. My DIY Gluten Free Flour Blend (gum-free) also works well!
- Xanthan Gum - If your blend doesn't contain either xanthan or guar gum, add one teaspoon!
- Yeast - Double check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
- Molasses - Regular or blackstrap is fine to use. Check my molasses list to ensure your molasses is gluten free.
- Butter - Use unsalted butter. Use plant-based butter if you are dairy-free.
- Eggs - Use size large.
- Vanilla extract - I recommend using pure vanilla extract.
- Spices - This recipe has several ground spices, including cinnamon, nutmeg, and ginger. Seasonings are typically gluten free but can get cross-contaminated. McCormick and Penzeyes are two brands that are very good about declaring whether spices gluten free.
- Milk - You can use regular milk or non-dairy milk. I used Milkadamia brand unsweetened milk when I made these gluten-free gingerbread rolls.
Tips For Success:
- Dough Rising - It is very important to have a warm environment to rise your cinnamon rolls. Usually, it is cold in the winter, which makes it more difficult. To rise these gluten free gingerbread cinnamon rolls, preheat your oven to 200º F. Turn off the oven. Loosely cover your pan with plastic wrap and put the rolls in the warm oven for rising.
- If you are using a different gluten free flour blend than Steve's GF Bread Blend, you will probably need extra flour. Steve's blend doesn't require as much flour.
- Dust your surface with a bit of flour before rolling the dough so that it will lift and move more easily.
- Use sewing thread to cut your cinnamon rolls. A thicker string will not work as well, and it can rip up the dough.
Recipe Step-By-Step Directions:
Step 1: Add the yeast and one tablespoon of sugar to warm water. Be sure your water is NO hotter than 110º F, or it can kill your yeast. For best results, use filtered water. Chlorine can inhibit yeast growth.
Step 2: Add the eggs, milk, vanilla extract, remaining 2 tablespoons of flour, and oil to a stand mixer bowl. Use the paddle attachment or bread hook. Beat on low speed for 30 seconds.
Step 3: Add the flour, salt, and ground cinnamon. Mix on low speed and gradually increase to medium speed until your dough is formed.
Rolling, filling, and cutting your cinnamon rolls BEFORE they rise is critical. Gluten free flour will only have one good rise, so you need to take advantage of this.
Step 4: Sprinkle gluten-free flour on a silicon mat or clean surface. Place the dough on the surface.
Step 5: Use a rolling pin to roll your dough into a large rectangular shape. I made my dough ½ thick, but the thickness is up to you!
Step 6: Melt the butter in a microwave-safe dish. Add the molasses and spices. Mix into a paste.
Step 7: Spread this gingerbread paste onto the rolled-out cinnamon roll dough.
Step 8: Tightly roll your dough. If you use a blend other than Steve's, you will want to roll gently, as not all gluten free flour blends may not roll as easily.
Step 9: Use sewing string to cut your rolls. Using a knife can crush the shape of your cinnamon rolls, so I recommend using the string method to cut the rolls out.
Slide a piece of string under the roll. Grab each end and pull and twist over the rolls. You pull the twisted string ends away from each other, which will cut the roll from the log.
Step 10: Place the cinnamon rolls into a parchment paper-lined baking dish. Leave space between each roll for rising.
Place the rolls in an oven that was warmed to 200º F. See "Tips For Success" above for specific directions.
Step 11: Rise the rolls for 60-90 minutes. The dough should double in size, as seen in my photos above.
Preheat your oven to 350º F.
Step 12: Bake the cinnamon rolls for 25-30 minutes. The baking time will vary depending on the size of your cinnamon rolls. My recipe made 12 rolls total, and I used two pans.
Step 13: Remove the gingerbread cinnamon rolls from the oven and place on a cooling rack. Cool thoroughly before icing.
You may also want to try these fluffy Gluten Free Cranberry Cinnamon Rolls.
Step 14: Add ⅔ cup of powdered sugar, one teaspoon of vanilla extract, and 2-3 tablespoons of water to a bowl. Mix into the icing. You can make your icing thicker by using less water or runner using more water.
You may also love these Gluten Free Apple Cinnamon Rolls. They are loaded with sweet apple cider.
Yes, this recipe is easy to make dairy-free. Use plant-based butter and non-dairy milk.
Store in an airtight container in the refrigerator. They will keep fresh for up to 4 days—place in the microwave for 30 seconds to reheat.
You can easily make this recipe ahead by rising them in the refrigerator overnight. You will want to cover them with plastic wrap so they do not dry out while rising.
Yes, place cooled cinnamon rolls into a freezer bag.
More Gluten Free Bread Recipes:
- Gluten Free Pull-Apart Monkey Bread
- Gluten Free Cinnamon Raisin Bread
- Easy Gluten Free Chocolate Banana Bread
- Gluten Free Lemon Poppy Seed Loaf
Gluten Free Gingerbread Cinnamon Rolls
*As an Amazon Associate, I earn a small commission from qualifying purchases.
- 2 ½ teaspoons active dry yeast or one packet
- 1 tablespoon sugar
- 1 ¼ cup warm water no hotter than 110º F
- 4 cups gluten free flour blend * see note!
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup milk or non-dairy
- 2 large eggs
- 3 tablespoons light oil
- 6 tablespoons unsalted butter
- 3 tablespoons molasses
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅔ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons water
- Preheat the oven to 200º F and then turn off the oven. Keep the door closed to keep the heat in. Add the paddle or dough hook attachment to your standing mixer.
- In a bowl, add warm water, yeast, and one tablespoon of sugar. Be sure your water is no hotter than 110º F. Let the mixture sit for 5 minutes until it is bubbly.
- In a large standing mixer bowl, add the eggs, milk, oil, and ground cinnamon and mix on low speed for 30 seconds.
- Pour the yeast mixture in and mix for 10 seconds.
- Add the flour, sugar, and salt. Mix on low and gradually increase the speed to medium. Mix for 10 seconds and then turn it off.
- Dust a surface with a little flour. Place the dough on the surface and roll to ½ inch thickness. Note if you use any other gluten free flour blend other than the Steve's GF Bread Blend i recommend, you may need to add more flour to work your dough.
- In a medium mixing bowl, add the gingerbread paste ingredients. Mix well.
- Spread the gingerbread paste on the dough.
- Gently roll the dough into a tight roll.
- Use string to cut your cinnamon rolls. Slide the string under the roll, and twist then pull the ends away from each other to tighten the string loop and cut the dough.
- Place the cinnamon rolls in a baking dish lined with parchment paper.
- Cover loosely with plastic wrap and put them into the oven to rise.
- Rise the dough for one hour until they double in size.
- Remove the rolls from the oven and preheat your oven to 350º F.
- Bake the rolls for 25-30 minutes. The actual baking time will vary by the size of your cinnamon rolls.
- Remove from the oven and allow to cool.
- Mix the icing in a small bowl. Spread on the cooled cinnamon rolls.
- For this recipe, I highly advise you use Authentic Food's Steve's GF Bread Blend. It is superior and absolutely amazing in yeast recipes. My second choice would be Cup4Cup brand.
- If you don't use Steve's bread flour blend, and your chosen blend doesn't contain xanthan or guar gum, you will need to add one teaspoon.
- Store in an airtight container in the refrigerator for up to 4 days. Warm in the microwave oven.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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