The BEST Gluten Free Cinnamon Rolls

There’s a moment when the kitchen fills with warm, spicy steam and the whole house leans in to listen — that’s the magic of fresh cinnamon rolls. These gluten free cinnamon rolls bake to golden, pillowy perfection with tender layers and a sticky, cinnamon-sweet heart. The aroma of browned butter and cinnamon draws family from other rooms; the first bite gives a velvet chew, a caramelized sugar whisper, and a cloud of cream cheese frosting that melts across your tongue. This recipe is built to deliver that moment — comfort wrapped in spiral form.

Make these on a slow, cozy morning when you want the house to smell like Sunday; bring them to brunches and potlucks for instant crowd-pleasing; or bake a batch for holiday mornings when guests arrive sleepy and hopeful. They’re also perfect for anyone who needs great gluten free baking that doesn’t compromise on taste, texture, or that nostalgic, tender crumb.

At a Glance

• Prep Time: 25 minutes active + 1 hour rising (total hands-off proof time approx. 1 hour)
• Cook Time: 22–26 minutes
• Total Time: About 2 hours (including cooling & icing)
• Servings: Makes 12 medium rolls
• Difficulty Level: Moderate — some yeast handling, but forgiving if you watch proof times

Nutrition Highlights

The following nutrition facts are estimates per roll (1 of 12). These are calculated using USDA FoodData Central values and reflect the full recipe quantities given in the ingredients. For personalized medical or dietary advice, consult a registered dietitian or your healthcare provider. CDC guidance on food safety and storage was also used for temperature/time recommendations.

Estimated nutrition per serving (approximate):

• Calories: 445 kcal
• Protein: 5 g
• Total Carbohydrates: 60 g
  • Sugars (added): ~31 g
  • Dietary Fiber: ~1.5 g
• Total Fat: 20 g
  • Saturated Fat: ~12 g
• Sodium: ~400–550 mg (varies with salt and ingredient brands)

Notes: These values are estimates meant for general guidance. Ingredient brands (e.g., the exact Bob’s Red Mill mix), specific butter/cream cheese types, and final portion sizes will change nutrition numbers. Values were approximated from USDA FoodData Central; for precise tracking, plug your exact ingredients into a nutrition calculator or app.

Why You’ll Love It

• Irresistible aroma and texture: Soft, tender spirals with a caramelized, sticky center and a silky cream cheese icing — everything you want in a cinnamon roll.
• Comfort and connection: These rolls are the kind of bake that becomes a family memory — perfect for sleepy holiday mornings or making with kids.
• Gluten free without compromise: Using a reliable gluten free bread mix gives structure and chew, while a blend of butters and sugars gives rich flavor.
• Versatile: Vegan substitutions are easy (vegan butter and vegan cream cheese), and you can adapt fillings and glazes to match seasons or preferences.

Step-by-Step Instructions

Ingredients (Gluten Free Cinnamon Rolls, Vanilla Bean Cream Cheese Icing)

• 1 16 oz bag Bob’s Red Mill Gluten Free Bread Mix *SEE NOTES
• 1/2 cup (100 g) granulated sugar
• 4 1/2 tsp (or two packets) instant yeast
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 1/4 cups (300 g) water, warm (about 105–115°F / 40–46°C)
• 1/2 cup (110 g) unsalted butter, sliced into tablespoons (vegan butter can be subbed)
• 1 tsp apple cider vinegar
• 1 large egg + 1 egg white **SEE NOTES for vegan substitute
• Cornstarch, for dusting
• Filling:
  • 6 tbsp unsalted butter, very soft (vegan butter can be subbed)
  • 1/2 cup (100 g) light brown sugar, packed
  • 2 tbsp ground cinnamon
• Glaze (Vanilla Bean Cream Cheese Icing):
  • 1/4 cup (55 g) unsalted butter, room temperature (vegan butter can be subbed)
  • 4 oz (113 g) cream cheese, room temperature (vegan cream cheese can be subbed)
  • 1 1/2 cups (170 g) powdered sugar
  • 1 tsp vanilla bean paste (or vanilla extract)

Optional ingredients & substitutions:

• Vegan: Use vegan butter for all butter amounts and vegan cream cheese. Replace the egg + egg white with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp warm water = 1 flax egg) plus a little aquafaba for stretch if needed.
• Flavor add-ins: Add 1/4 cup chopped pecans or walnuts to the filling, or 1/4 cup raisins.
• Lower sugar: Reduce granulated sugar in the dough by 25% for slightly less sweet rolls; keep filling sugar the same for that signature caramelized center.

Directions

1. Warm the water to 105–115°F (40–46°C). In a large mixing bowl, whisk warm water, granulated sugar, and yeast. Let sit 5 minutes until foamy.
2. Add the Bob’s Red Mill GF bread mix, baking powder, baking soda, kosher salt, sliced butter, apple cider vinegar, and the whole egg + egg white to the yeast mixture.
3. Using a stand mixer with dough hook (or a large bowl and strong arm), mix on medium speed for about 3–5 minutes until ingredients are combined and dough is slightly sticky but holds together. Avoid overmixing — stop when dough is smooth and cohesive.
4. Cover the bowl with a clean towel or plastic wrap. Let dough rest in a warm place for about 45–60 minutes to puff — it may not double like wheat dough, but it should look aerated.
5. While dough proofs, make the filling: In a small bowl, stir very soft butter, brown sugar, and cinnamon until spreadable.
6. Lightly dust a clean surface with cornstarch (cornstarch helps rolling with GF dough). Turn dough onto surface and gently roll or pat into a roughly 12×16-inch rectangle (a little thicker than classic wheat dough — aim for about 1/2 inch thick).
7. Spread the cinnamon-brown sugar filling evenly over the dough, leaving a 1/2-inch margin at the far edge.
8. Tightly roll the dough lengthwise into a log. Use a sharp, floured/greased knife or unflavored dental floss slid under the log to slice into 12 equal rolls (about 1 to 1¼-inch thick).
9. Place rolls cut-side up in a greased 9×13-inch baking dish, leaving a small gap between each. Cover and let rise 20–30 minutes — they should look puffy.
10. Preheat oven to 350°F (175°C). Bake rolls for 22–26 minutes until golden brown on top and set in the center. A thermometer should read ~190°F (88°C) if you check the center of a roll — this is a reliable doneness cue for enriched dough.
11. While rolls bake, make the icing: Beat room-temperature cream cheese and butter until smooth. Add powdered sugar and vanilla bean paste; beat until silky. If too thick, thin with a teaspoon or two of milk.
12. Remove rolls from oven and let cool 8–10 minutes (brief cooling keeps icing from melting away completely). Spread or drizzle cream cheese icing over warm rolls.
13. Serve warm.

Practical tips:

• Use instant yeast; if using active dry, proof in warm water until foamy and adjust mixing time.
• Cornstarch dusting prevents sticking while rolling a wetter GF dough.
• Don’t over-proof — GF doughs can deflate if left too long. Watch for a noticeable puff rather than strict doubling.
• For fluffiest interiors, bake immediately after the second short rise (20–30 minutes).
• Check doneness by color and an internal temperature of ~190°F; if edges brown too quickly, tent with foil.

Best Pairings

• Classic: Serve warm with an extra dab of butter or extra cream cheese icing.
• Beverages: Pairs beautifully with strong coffee, a cinnamon latte, or black tea; milk or hot chocolate for kids.
• Brunch spread: Add fruit salad, scrambled eggs, and smoked salmon for a party.
• On-the-go: Wrap cooled roll in parchment for a quick breakfast with a cup of tea.

Shelf Life & Storage

• Room temperature: If left unfrosted, baked rolls can sit at room temperature up to 8 hours. If frosted with cream cheese icing, do not leave at room temperature longer than 2 hours (perishable dairy).
• Refrigeration: Store in an airtight container for 3–4 days. Because of the icing and dairy, refrigerate within 2 hours of baking (CDC recommends refrigerating perishable foods within 2 hours; 1 hour if ambient temperature is above 90°F).
• Freezer: Freeze baked, unfrosted rolls individually wrapped, or freeze the whole pan tightly wrapped for up to 2 months. Thaw overnight in the fridge and warm in a low oven before frosting. Frosting can be made fresh or frozen in a separate container for up to 1 month.

Pro Tips & Tricks

• Use a reliable GF bread mix with xanthan gum and starches for the best structure; Bob’s Red Mill GF Bread Mix is what this recipe was developed with.
• Temperature matters: keep liquids warm but not hot to avoid killing yeast.
• For the softest rolls, don’t skimp on the butter in the filling — the melted sugar-butter meld gives that gooey interior.
• If rolls are dense, try a shorter second proof next time — over-proofing can lead to collapse.
• To make cleaning easier, line your pan with parchment paper and leave generous overhang to pull out the whole pan of rolls.

Fun Flavor Ideas

• Maple Pecan: Replace the filling brown sugar with 1/3 cup brown sugar + 2 tbsp maple syrup; add 1/2 cup chopped toasted pecans. Glaze with maple cream cheese icing (use 1–2 tbsp maple syrup in the icing).
• Chai-Spiced: Add 1 tsp chai spice blend (ground cardamom, ginger, cloves, black pepper, coriander) to the cinnamon filling for a warm, spiced roll.
• Lemon-Blueberry: Skip the cinnamon filling. Spread butter, sprinkle a little sugar, scatter 1/2 cup fresh blueberries, and after baking top with lemon cream cheese glaze (add 1–2 tsp lemon zest and 1 tbsp lemon juice to the icing).
• Vegan: Use vegan butter and vegan cream cheese; replace eggs with a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) and slightly reduce water if dough feels too wet.

All Your Questions Answered

Q: Can I make these dairy-free or vegan?
A: Yes. Swap all butter for high-quality vegan butter, use vegan cream cheese, and replace the egg + egg white with flax or aquafaba substitutes. Texture will be slightly different, but very good.

Q: Why didn’t my rolls rise much?
A: Possible reasons: water was too hot/cold (kills or doesn’t activate yeast), yeast was old, or dough overmixed/overproofed. Use fresh yeast and a warm proofing spot (around 80–85°F), and watch for puffing rather than time alone.

Q: Can I make dough ahead?
A: Yes. After shaping into the pan, you can retard proofing and refrigerate overnight (covered). The next morning, let the pan come to room temperature for 30–45 minutes, then bake as directed. This often improves flavor.

Q: How do I reheat leftovers?
A: Warm individual rolls in a 300°F oven for 10–12 minutes or microwave for 15–30 seconds (watch for sogginess). Add a dab of fresh icing if desired.

Q: Are these safe for people with celiac disease?
A: This recipe is gluten free when you use a certified gluten free bread mix and ensure all add-ins (e.g., vanilla paste, baking powder) are gluten free. Cross-contamination matters; use dedicated GF equipment and surfaces if cooking for someone with celiac disease.

Conclusion

If you want a go-to, deeply comforting cinnamon roll that’s intentionally gluten free and utterly delicious, this recipe delivers tender spirals and gooey centers every time. Try it slow on a weekend morning or bake for friends — then compare techniques and swaps from other great takes, like Butternut Bakery’s gluten-free cinnamon rolls or the ultra-soft approach at The Loopy Whisk. Share your photos, tips, and favorite tweaks — I’d love to hear how your batch turned out.

Gluten Free Cinnamon Rolls

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• Author: recipechangegmail-com
• Total Time: 111 minutes
• Yield: 12 rolls 1x
• Diet: Gluten Free

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Description

Delicious gluten-free cinnamon rolls that are tender and filled with a sticky, sweet cinnamon layer, perfect for brunch or holiday mornings.

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Ingredients

Scale 1x2x3x

• 1 (16 oz) bag Bob’s Red Mill Gluten Free Bread Mix
• 1/2 cup (100 g) granulated sugar
• 4 1/2 tsp instant yeast
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 1/4 cups (300 g) warm water (about 105–115°F / 40–46°C)
• 1/2 cup (110 g) unsalted butter, sliced
• 1 tsp apple cider vinegar
• 1 large egg + 1 egg white
• Cornstarch, for dusting
• Filling:
• 6 tbsp unsalted butter, very soft
• 1/2 cup (100 g) light brown sugar, packed
• 2 tbsp ground cinnamon
• Glaze:
• 1/4 cup (55 g) unsalted butter, room temperature
• 4 oz (113 g) cream cheese, room temperature
• 1 1/2 cups (170 g) powdered sugar
• 1 tsp vanilla bean paste (or vanilla extract)

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Instructions

1. Warm the water to 105–115°F. In a bowl, whisk warm water, granulated sugar, and yeast. Let sit 5 minutes until foamy.
2. Add the gluten-free bread mix, baking powder, baking soda, salt, sliced butter, apple cider vinegar, and egg to the yeast mixture.
3. Mix on medium speed for about 3–5 minutes until slightly sticky and smooth.
4. Cover and let dough rest in a warm place for about 45–60 minutes.
5. Make the filling by stirring very soft butter, brown sugar, and cinnamon until spreadable.
6. Dust a surface with cornstarch, turn out the dough, and roll into a 12×16-inch rectangle.
7. Spread the cinnamon filling evenly over the dough, then roll it into a log.
8. Slice into 12 equal rolls and place in a greased baking dish. Cover and let rise for 20–30 minutes.
9. Preheat the oven to 350°F. Bake for 22–26 minutes until golden brown.
10. Make the icing by beating cream cheese and butter until smooth, then adding powdered sugar and vanilla.
11. Let the rolls cool for 8–10 minutes before spreading icing over the warm rolls.

Notes

For vegan options, use vegan butter and cream cheese, and a flax egg as a substitute for the eggs.

• Prep Time: 85 minutes
• Cook Time: 26 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 445
• Sugar: 31g
• Sodium: 475mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1.5g
• Protein: 5g
• Cholesterol: 40mg