If you are looking for that perfect, springy gluten free cinnamon rolls recipe to make, this is it! You get delicious spirals of soft-baked dough and brown sugar cinnamon flavors! These cinnamon buns are seriously the real deal! I tested three different gluten free flour blends so you know which are the best to use to make cinnamon rolls!
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*Updated with flour measurements using Cup4Cup blend.
I will probably rave about these gluten free cinnamon rolls for a long time. They are that good. I am making it easy for you because I tested three different gluten free flour blends in this recipe, including one gum-free blend. I wanted you to know what to use so you could get the best results!
The three blends I tested all performed well in making super soft and fluffy gluten free cinnamon rolls! One was my favorite, and I will tell you all about the three blends below.
If breakfast pastries are your favorite too, give my Gluten Free Flaky Pastry or Gluten Free Cheese Danish recipes a try too!
What sets my recipe apart:
I made these yesterday using Steve’s GF Bread Flour. According to my husband, who will sometimes not even try a GF baked item, “This is the best GF thing you have ever baked. I will eat more of these.” Success! Thank you!”
Jan A., Facebook comment
If you love peanut butter, you will want to also make my Gluten Free Peanut Butter Cinnamon Rolls or these Gluten Free Nutella Cinnamon Rolls.
What Gluten Free Flour Blend Is Best For Cinnamon Rolls?
I tested three premium gluten free flour blends in making my homemade gluten free cinnamon buns. Here are the flour blends I tested and notes on each:
- My DIY Gluten Free All Purpose Flour Blend – (See the photo above.) I tested my gum-free blend in this recipe. The only thing you need to add is 1 additional teaspoon of psyllium husk powder to the dry ingredients. This flour blend was just as good, if not better, than the tested blends listed below.
- Authentic Foods Steve’s Bread Gluten Free Blend – This was my favorite flour blend for cinnamon rolls and yeast recipes. It rises beautifully (see photos below), and the cinnamon rolls were so fluffy that my neighbors didn’t know they were gluten free. This flour blend has become my favorite for any yeast recipe. In addition, this flour blend is the easiest to work into shapes. I use this blend exclusively for my braided gluten free challah recipe because you can braid it like real dough! It is the same for these cinnamon rolls. It held its shape as I rolled the dough around the cinnamon sugar blend.
- Cup4Cup – Note: Cup4Cup recently changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation. SEE NOTES because I use a different liquid measurement for this blend!! The dried milk powder liquifies, making adjustments needed! This gluten-free flour blend worked well, but not as well as Steve’s. I found the Cup4Cup a little harder to roll because the dough had to be softer so that the rolls weren’t dry. This blend has dry milk powder, so it is not okay for those with a dairy allergy. You must add more flour or use less liquid with this flour blend. It doesn’t absorb the same amount of liquid as Steve’s Blend listed above.
- Better Batter Gum-Free Flour Blend – I also loved using this flour blend. Note the rolls come out more of a beige color when using this blend.
You may also love these Gluten Free Orange Rolls or these Gluten Free Lemon Rolls!!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – See my notes on the flour blends above. Note King Arthur Measure for Measure is not recommended for yeast recipes.
- Active Dry Yeast – Be sure your yeast is gluten free! Red Star Platinum is NOT gluten free!
- Salt – I used sea salt, but kosher salt will also work.
- Eggs – Use size large room-temperature eggs.
- Milk – I used unsweetened almond milk, but you can use dairy or non-dairy milk in this recipe.
- Oil – I used avocado oil because it has a very mild flavor. Canola oil is another nice light oil I like to use. I do NOT recommend olive oil.
- Butter – You can use regular unsalted butter or vegan butter.
- Brown Sugar – I do not recommend coconut sugar as it has a different melting point.
If you are a dessert person, I have tons of delicious gluten free desserts on the blog to try! You will also love this Gluten Free Cruffins recipe!
Tips For Success
1. You only get one good rise with gluten free dough, so shape your rolls before rising the dough.
2. Use purified water to make these rolls. Chlorine in the water can inhibit yeast growth, making your rolls denser.
Have fun with flavor variations!
There are so many delicious ways to vary this recipe! Here are some of my favorite additions:
- Add a chocolate drizzle over the rolls.
- Add mini chocolate chips to the cinnamon sugar swirl mixture.
- Mix thinly chopped apple bits into the cinnamon-sugar mixture.
🔑 Sandi says: If you are NOT using my recommended flour blend, Steve’s GF Blend, READ the recipe notes before adding liquid. I changed the amount of liquid for Cup4Cup and possibly other blends. I have only tested Cup4Cup and my DIY blend in this recipe. If you use a different blend, adjustments will be needed to the liquid or adding a lot more flour.
Step-By-Step Photos and Directions:
Step 1: In a small bowl, add the yeast, warm water, and one tablespoon of granulated sugar. Let it sit for about 5 minutes until the yeast mixture gets frothy. Pour the yeast mixture into the bowl of a standing mixer. Add the eggs, oil, and milk.
Put a paddle attachment onto the mixer arm. (A bread hook attachment will also work.) Turn the stand mixer on low speed and quickly blend the wet ingredients.
Step 2: Add the gluten free flour, remaining sugar, and salt to the mixer bowl. Lower the mixing arm and lock it in place.
Step 3: Mix the wet and dry ingredients on low speed. Gradually increase the speed to medium until the flour is mixed in. You will get a nice soft, workable gluten free cinnamon roll dough. If you are using a different flour blend, you want to be close to this soft dough ball in texture.
Step 4: Place the dough on a piece of wax paper or on a silicone mat. You do not have to sprinkle additional flour on the rolls using Steve’s blend. This gluten free flour blend is so good for working with your hands!
Work and shape the dough before rising! If you rise the dough then roll it flat, it will not rise a second time, and your rolls will not turn out fluffy.
Step 5: Use a rolling pin to roll the dough into a 1/4-inch flat oval. Depending on your preference, you can make this dough thinner or thicker.
Step 6: In a small bowl, add the cinnamon, unsalted butter, and brown sugar. Cut the cold butter into the brown sugar-cinnamon mixture until it resembles crumbs.
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Step 7: Pour the cinnamon-sugar mixture over the dough.
Step 8: Spread the cinnamon roll brown sugar mixture with your fingers to evenly spread it over the dough. Gently press it into the dough to stay in the rolls better.
Step 9: Tightly roll the cinnamon roll dough into a roll. Tuck the dough in to keep the roll tight so you don’t lose any fillings. Roll the long side around, not the shorter side.
If you use a different flour blend, you may need to dust it with gluten-free flour to keep the dough from sticking.
Step 10: Take a piece of sewing thread. I use sewing thread because it makes nice sharp cuts, so you don’t have oddly shaped rolls. Place the thread under the roll towards the end. Grab both ends and twist and pull.
This will cut the long dough roll into single-serving rolls. Repeat this string-cutting process down the entire line of the dough to make your cinnamon rolls. You can make your rolls in any thickness you like!
Place the rolls into a prepared 9×13 baking pan. To prepare your pan, you can spray coconut oil on it or line it with parchment paper. I like to use parchment paper because it makes cleaning up so much easier!
Step 11: Getting gluten free dough to rise can be tricky. Here is my best tip for getting gluten free dough to rise.
Top Tip: Turn your oven on to 200º F. Turn it off, keeping the door closed. Place the baking tray with the cinnamon rolls into the oven. I always rise my dough in a warm oven. Let the rolls rise until they double in size, about 45 minutes.
*Note: the one thing that stands out about the premium flour blends I tested is the airiness. Look how much these cinnamon rolls with the Steve’s GF Bread Blend rose.
Step 12: Bake the cinnamon rolls at 350º F for 25 minutes until done. Note the actual bake time can vary depending on how thick and large your cinnamon rolls are.
Step 11: In a medium bowl or standing mixer with a whisk attachment, combine the room-temperature cream cheese, butter, and powdered sugar.
This cream cheese icing has the creamiest texture and is absolutely delicious with these cinnamon buns.
You can also use my popular gluten free vanilla frosting on these rolls. The butter vanilla buttercream is the perfect flavor with cinnamon. You can also use a handheld electric mixer.
Look how incredibly fluffy these are! I recommend using one of the three gluten-free flour blends I tested for the best results. You can’t beat homemade gluten-free cinnamon rolls; this recipe is easy.
If you love cinnamon rolls, try these Gluten Free Gingerbread Cinnamon Rolls or these Gluten Free Apple Cider Cinnamon Rolls, too!
Step 12: Allow the rolls to cool slightly for about 5 minutes. Use a spatula to spread the icing over the baked gluten free cinnamon rolls while in the pan.
I spread the icing while the rolls are warm but not hot from the oven. This lets the icing melt into the swirls of cinnamon sugar and dough.
If you love drizzling icing, check out the icing on my Gluten Free Lemon Sweet Rolls or my Gluten Free Pumpkin Cinnamon Rolls!
Storage/Freezing Instructions:
Store these gluten free cinnamon rolls in an air-tight container on the counter for up to 2 days. If it is summer, I recommend storing it in the refrigerator. Just pop them into the microwave for 35 seconds to reheat the rolls.
You can easily freeze these rolls in a freezer zipper bag. To thaw, place them into the refrigerator overnight.
Frequently Asked Questions:
Most yeast is gluten free, but do be careful and read the labels. Red Star Platinum Yeast is NOT gluten free. Use this list to help you choose a safe gluten free yeast.
I tested the recipe with instant yeast. It needed about 10 minutes longer rise time than active dry yeast. To use instant yeast, add it to the dry ingredients.
Yes, use non-dairy milk and cold vegan butter.
If your cinnamon roll dough didn’t rise, there are a few potential reasons. First, was the water too hot when you added the yeast? You want the water temperature to be 110º F.
Second, what gluten free flour blend did you use? I list some great blends to use with yeast in my post. Lastly, did you let the dough rise in a warm place? This is critical, especially if your house is cold.
If your rolls turned out dense, you may not have used enough liquid ingredients. Some starchy gluten free flour blends need more water than others. I have a lot more troubleshooting tips in this article on gluten-free cinnamon roll recipes.
If you love cinnamon, try my Gluten Free Cinnamon Raisin Bagels recipe.
More Gluten Free Dessert Recipes:
- Gluten Free Apple Bundt Cake
- Incredible Gluten Free Banana Bars
- Easy Gluten Free Vanilla Donuts
- The ultimate Gluten Free Skillet Cookie
- Gluten Free Cranberry Cinnamon Rolls
- Gluten Free Orange Bunny Rolls Recipe
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cinnamon Rolls
Ingredients
Equipment
Method
- NOTE: If you are using Cup4Cup or another flour blend, see the below notes section for measurements and tips!
- Add 1 cup water (warm), 2 teaspoons active dry yeast, and 3 tablespoons cane sugar to the bowl of a standing mixer with a paddle attachment. Allow the mixture to sit for 5 minutes. (Make sure the water temperature is no hotter than 110º F.) Add 2 large eggs, 3 tablespoons oil, and 1 1/4 cups milk or non-dairy to the bowl.
- Add 4 cups gluten free flour blend and 1/2 teaspoon sea salt to the stand mixer bowl. Turn the mixer on at a low speed to mix. Gradually increase the speed until you have a nice dough. Mix for 2 minutes.
- You only get one good rise so it is important to rise the dough after you shape the cinnamon rolls.
- Press the dough into a rectangular shape on a silicone mat or wax paper. Try for a 1/4 to 1/2-inch thickness. (If you use a blend other than Steve's Bread Blend, dust the silicone mat with a small amount of additional flour.)
- In a small bowl, add 4 tablespoons unsalted butter, 1 cup brown sugar, and 1 1/2 teaspoons ground cinnamon. Cut the cold butter into the brown sugar-cinnamon mixture until it resembles crumbs.
- Pour the cinnamon-sugar mixture over the dough. Spread out the cinnamon roll brown sugar mixture and then gently press it into the dough so it will stay in the rolls better while.
- Tightly roll the dough into a roll. Roll the long side around, not the shorter side.
- Take a piece of string. I used sewing thread. Place the thread under the roll towards the end. Grab both ends and twist and pull. This will cut the long dough roll into single serving rolls. Repeat down the entire line of the dough to make your cinnamon rolls.
- Preheat the oven to 200º F and then turn it off. Place the cinnamon rolls into a greased 9×13 pan. Place the baking pan into the oven and let the cinnamon rolls rise until they double in size, about 45 minutes.
- Remove the rolls and preheat the oven to 350º F. Bake the cinnamon rolls for 25 minutes until done. Let them sit for 5 minutes on a cooling rack while you mix the icing.
- Add 4 ounces cream cheese (softened), 2 tablespoons unsalted butter (softened), and 3/4 cup powdered sugar to a standing mixer, or use an electric handheld mixer. Mix until the icing is creamy. Spread the icing on the warm cinnamon rolls.
Nutrition
Notes
- Gluten free flour blend – For this recipe, I tested three premium gluten free flour blends. Authentic Foods: Steve’s GF Bread Blend, Cup4Cup, and my DIY blend. You can possibly use other flour blends. I haven’t tested other blends and every flour blend can behave differently with different moisture needs. Note: King Arthur Measure for Measure and Bob’s 1 to 1 do not work in yeast recipes. Steve’s blend was my all-time favorite flour blend.
- CUP4CUP NOTE: Cup4Cup changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation. Omit the water in the ingredients if you use Cup4Cup flour blend. Otherwise, your roll dough will be sticky and need a lot of additional flour.
- To make this recipe dairy-free, substitute the butter for vegan butter and use non-dairy milk.
- Not all yeast is gluten free. I know Red Star Platinum is NOT gluten free, so avoid that variety.
- These rolls will keep up to 4 days in the refrigerator.
- You can freeze these rolls in a freezer-safe zipper bag.
Nutritional Disclaimer
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.
Tried this recipe?
Let us know how it was!
This post was updated from an older June 2021 post with information on all the flour blends I tested and better photos.
I made these for the first time today! I used your DIY flour blend. I live in N.Y. and I did not need any modifications to this recipe. The instructions are perfect, The dough was a dream to work with. The rolls puffed up large and rose wonderfully. I cut them 1 1/2″. The end result was a soft and fluffy delicious cinnamon roll! My non gluten free taste testers gave it a win!! I will definitely be keeping these on my menu. Thanks Sandi for all your hard work!!!!!
Your rolls looked incredible on Facebook. I was totally drooling. I am so glad you loved my recipe with my DIY flour blend!
I used flor de glut of caputo . Turned out great , next time I have to cut the water had become too sticky and had to add flour. But it is just so soft and good. Thank you
I am so glad you loved this recipe!! I wish I could try that flour, I hear great things. Wheat starch pretty much kills my stomach, so I have to avoid it.
I made these two weeks ago with Cup4Cup and they were delicious, but the texture was more like biscuits. I remade them today with the Steve’s blend. Texture was perfect but my mouth is covered in blisters. This is my first time trying that flour. Anyone else have issues with it?
Hi Hope, Did you use the new formulation of Cup4Cup or the original with dried milk powder? I am finding I do not like the new blend as much. It sounds like you may be allergic to an ingredient in the Steve’s blend. Do you have MCAS?
I tried this recipe with Authentic Foods Steve’s GF Bread flour, and they turned out great! My neighbors have 3 teenage kids that are GF and so they were taste-testers, and they loved them. their oldest said he couldn’t even tell that they were gluten-free!
Question on this recipe: can the baked rolls be frozen, and thawed later on? Has anyone tested that to see if it works?
Hi Josh, I am so glad you all loved these cinnamon rolls. I freeze them all of the time. I thaw mine in the microwave, which makes them super soft and yummy.
Hi Sandi,
First I love so many of your recipes!
If I use the Steve’s blend (which says gum free on the package) I don’t need to add any xanthan gum, correct?
You are correct…it already has a binder. Happy Thanksgiving!
These are amazing ! One question when freezing do you cook first then freeze ?
Hi Jullie, I freeze any leftovers so they stay fresh longer. I haven’t tested freezing this particular dough.
What do you mix the yeast with if water is not used – milk then? They are rising nice. But the dough as stated was really sticky when using cup for cup.
Hi Ken, it was the water. I want to be sure you read my recipe notes (in the post) about using that flour blend. You can reduce the amount of liquid or add water. That blend has dried milk powder in it, which liquefies…making it need more flour.
I made these tonight with the Steve’s flour blend that was suggested and they turned out amazing. My son in law who is not Gluten free said they were the best! I love all of your recipes. Thank you for all the tips and tricks!!! I took photos but I don’t know how to post them.
That flour is pure magic! I am so glad you and your son in law both loved these cinnamon rolls! Thank you!
I made these for Easter, using Steve’s blend, instant yeast mixed with the dry ingredients, and whole milk. I weighed the flour, assuming the Steve’s weighed 140 grams per cup. I used two 8″ cake pans instead of the 9×13″ pan, so I could put one pan in the freezer for later. Thank you so much for developing this recipe! They are SO GOOD and the closest thing to wheat cinnamon rolls I have made.
I am so glad you loved them. This is my very favorite flour blend for yeast rolls.
I tried this recipe with your rice free gf flour blend using about 1-1/4 cups of liquid total, worked well!
That is incredible news. I haven’t tested this yet, so I truly appreciate your coming back to let me know it worked well.
First, let me just say that I love so many of your recipes and really enjoy your site! I tried these today with both the gluten free gum-free flour blend on your site and the Steve’s gf bread flour. Both were tasty but I did have a similar issue with liquid to what you described with the C4C—I had to add approximately a cup more flour to the first recipe in order to get the dough to be at all workable. The taste was still good but the rolls barely held their form and had a gritty/grainy texture. I made the second batch with the Steve’s gf blend immediately after the first (same day, same room temp ingredients, no changes to recipe) and the difference was remarkable! The Steve’s dough was easily workable as it was (I lightly dusted a silicone baking mat for rolling it out), the rolls held their shape well and came out light and fluffy with a great stretch to them. They were hands down some of the best cinnamon rolls I’ve ever had (gf or not)! Also, I used instant yeast for both recipes (I saw another reviewer ask) and it worked great. The only other change I made was to add a 1/2 tsp of vanilla to the icing.
Thank you for this wonderful recipe! I have had to be gf for two years now and this is the first really good yeasted bread recipe I’ve had in that time! If I hadn’t made them I honestly wouldn’t even have believed the second batch was gf.
I swear there is magic in the Steve’s bread blend. It is like no other like it. I am so glad you gave it a try!
Oh my goodness, I don’t know what I did wrong, but what an awful sticky mess! The recipe called for 4 cups but it was so sticky that I ended up adding more and it never got to dough consistency. I beat it and beat it and it never got to a point where it could’ve been rolled. It even stuck to and tore the wax paper! Any pointers should I attempt it again?
Hi Tasha, First, what flour blend did you use? I have several notes in the recipe that state if you don’t use Steve’s GF Bread Blend, you will need to add a lot more flour. The Steve’s blend I used requires a lot less flour than other blends. Let me know which flour you used and we can figure out how much more flour you need to add. If your dough was that sticky, you need quite a bit more flour.
I made these cinnamon rolls today and they turned out fantastic. I love how the instructions are easy to follow. Will definitely be making them again!!
I am so glad you loved the recipe. Thank you so much.
This exact same thing just now happened to me. I used cup4cup. I ended up adding almost 2 more cups plus a lot on the wax paper and rolling pin. Even with that much more flour it was still a huge sticky mess and was rising as I was trying to roll them out. I used two different thermometers to make sure the water was the right temp. I could barely get it off the wax paper. I’m so glad I decided to make these tonight. Now I know I need a backup for tomorrow morning.
Hi Melanie, Cup4Cup seems to liquefy a lot more due to the dried milk powder. It also seems to vary for people depending on humidity. I remade the recipe today, reducing the amount of liquid. This way you won’t have to guess how much flour to add. I hope this helps.
Can you use instant yeast?
Hi Nancy, I haven’t tested instant yeast…if you try it, please let me know how it turns out.
Woah. These turned out so light & fluffy! I used Steve’s GF Bread Flour as recommended. The dough did come out a little wet, but i sprinkled the wax paper & the top as I smoothed it into a rectangle. I ended up making a maple pecan filling i stead as I cant do cinnamon, but with this roll base the possibilities are endless. We already decided the pizza rolls are next.
Seriously so light and fluffy!!
I swear that Steve’s GF bread blend is magic…I am so glad you loved this. I have made pizza rolls with this (the recipe is on my site) and I also have several other recipes using this blend :-).
I am not a yeast baker but I tried these…they were light and fluffy and delicious! Could not tell they were gluten free at all … just what I was craving! Thank you for doing all the hard work to get it to the point where anyone can make them.
You are very welcome. I am so glad you gave this recipe a try!!
Just wondering if I can make these cinnamon rolls the night before and bake them the next morning? Will they still rise if so? 🙂
Hi Jeannie, You can, but you need to shape the rolls and put them in the pan before the rise. Store them in the refrigerator overnight so you can bake the next morning.
Hands down the best gluten free cinnamon rolls ever. I followed her recommendation to buy the Steve’s flour and that’s the best decision I made. I wasn’t a huge fan of the icing, so I made my own without the cream cheese. But overall, this will be my go to recipe for cinnamon rolls!
I am so glad you took a chance on that flour blend. It really seems to be the best for cinnamon rolls!
Anyway to make these the night before? Or with the rise will it just not work?
Hi Brittany, you can make and assemble these rolls then put them in the refrigerator to rise overnight.
I was so excited to see this recipe for cinnamon rolls and then see that it has eggs in it. I am allergic to egg. Would you have a recommendation for a sub for the eggs?
Hi Patricia, I have not tested this recipe without eggs. My guess would be to try Bob’s Red Mill Egg Replacer. If you try it, please let me know how it turns out.
I purchased the Steve’s flour that you recommended and although the description says it has gum the package does not. Is it gumless?
You do not need to add any gum to this flour blend…Steve uses something else that works really well and it is in the mix already.
I purchased a red star yeast that says it is gf. Is it not?
Red Star makes several varieties of yeast. The Platinum is the one that is not gluten free.
The most PERFECT recipe! Your flour recommendations were spot on! My rolls came out beautifully, and no one even knew they were GF! So happy—can’t wait to make your gingerbread version for Christmas morning!
🎄🎅🏼♥️
I am so glad everyone loved the recipe. I have to agree, the Steve’s gf bread blend is amazing!
Would a handheld mixer work, or even mixing by hand? I don’t have a stand mixer but am dying to try these!
Hi Sarah, I often mix by hand. I am not sure about the hand held mixer.
OMG, I have been GF for 15 years and have not had a cinnamon roll that has been this delicious. I ordered the Steve’s flour and it’s been a game changer for bread and pastries. Thanks again for making GF even better!
I am so glad you loved the recipe, Becky! That Steve’s flour is definitely life-changing for those who eat gluten free!
Ok I made these today with the Steve’s blend flour and OMG!! So good. Soft and tender and perfect. They really rose nicely. I did double the icing. Amazing. I got the Steve’s blend flour at the local GF market. It was a lot cheaper than ordering directly from the company.
Wow, I am jealous you found Steve’s locally. I have been ordering it. This flour is so good I don’t think I could go back to another for cinnamon rolls.
When you freeze these…do you do it after proofing and before cooking? Or do they have to be cooked first?
Hi Judi, I would bake and freeze them. I haven’t frozen the dough while proofing and I am torn on how to best advise you. Gluten free dough only gets one good rise. If it rises and you freeze the dough, I worry it wouldn’t rise much when thawed.
Another amazing recipe! Seriously impressed with the texture using the recommended flour. Made them in two pans so I have one for now and one frozen for later.
I am so glad you love the recipe, Vanessa. I love you froze some for later. My family tends to gobble them up quickly.
Love this recipe. Making it again today.
I am so glad you loved it!!!
Omg these are AMAZING!! My gf baking with yeast never turns out. They always end up super dense and not fluffy at all. I ordered the exact flour you recommended and these turned out so good. My celiac husband thanks you.
That new flour blend I discovered is truly magic! I am so glad you and your husband loved the recipe.
Where do you get the Steve’s flour?
Hi Rita, It is on Amazon. If you look at the post at the top where I list the gluten free flour blends I tested, the link to quickly find each is right there.
Hi there I noticed you say Steve’s Bread Flour blend but the link takes you too Steve’s Cake flour blend, which is best or will either work?
Thank you so much for pointing this out. I am wondering if Amazon switched the link if the bread flour was out of stock at one point. I added a new link to the bread blend.
My dough came out too wet/sticky to roll. Any suggestions?
What gluten free flour did you use?
Just curious can you prepare the cinnamon rolls and freeze before baking? Thanks for the recipe, I have had a fair amount of GF cinnamon roll fails, but trying this one next.
Hi Sarah, I haven’t tested freezing before baking. I would assume it is okay, but I can’t guarantee it as I haven’t done it.