If you are looking for that perfect, springy gluten free cinnamon roll 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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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!
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
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, necessitating adjustments. 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 wouldn’t be 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!! These Gluten-Free Candied Sweet Potato Cinnamon Rolls are delicious over the fall holidays.
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 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!
🔑 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.
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.
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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 175ºF. 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 a 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 vanilla buttercream is the perfect flavor with cinnamon. You can also use a handheld electric mixer.
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.
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.
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 in the refrigerator overnight.
If you love drizzling icing, check out the icing on my Gluten Free Lemon Sweet Rolls or my Gluten Free Pumpkin Cinnamon Rolls!
Frequently Asked Questions:
Most yeast is gluten free, but do be careful and read the labels. Red Star Platinum Yeast is NOT gluten free.
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.
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
Equipment
Ingredients
- 4 cups gluten free flour blend * SEE NOTES!!!!!
- 2 teaspoons active dry yeast * see note
- 3 tablespoons cane sugar
- ½ teaspoon sea salt
- 2 large eggs
- 1 ¼ cups milk or non-dairy * see note
- 1 cup water SEE NOTE!
- 3 tablespoons oil light oil
Cinnamon Sugar Swirl
- 4 tablespoons unsalted butter cold
- 1 cup brown sugar
- 1 ½ teaspoons ground cinnamon
Cream Cheese Icing
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- ¾ cup powdered sugar
Instructions
- 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.
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.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition 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.
This post was updated from an older June 2021 post with information on all the flour blends I tested and better photos.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
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!