Cinnamon rolls are so divine that heaven must be filled with them. When I wasn’t eating gluten for a while, I created a gluten-free yeast roll recipe, mainly with the hopes of turning it into an incredibly tasty cinnamon roll. I’m happy to say… mission accomplished. Reality is, how can you go wrong with butter, brown sugar, cinnamon, and a powdered sugar icing. I can’t wait to share my recipe with you. Let’s dive in!
The Base of My Gluten-Free Cinnamon Rolls
The bread in this recipe is basically the same recipe as my gluten-free yeast rolls. The difference is the addition of vanilla in the bread dough. If you’re looking for a gluten-free yeast roll recipe, check out my two versions: one is made with rice flour and the other with a gluten-free flour mix. Both satisfy a yeast roll craving while eating gluten free and you can turn both of those recipes into cinnamon rolls. 😉
Gluten-Free Cinnamon Rolls: Ingredients
For my gluten-free cinnamon roll dough ingredients, you’ll need milk, yeast, granulated sugar, tapioca starch, xanthan gum, baking powder, salt, egg, vanilla, butter, and a gluten-free flour mix. The filling includes need brown sugar, cinnamon, and butter. And for the icing, you’ll need powdered sugar, milk, and almond extract or vanilla, which ever you prefer.
Prepare Baking Dish
Begin by greasing a 9×13-inch casserole dish. I prefer to use butter because that’s the main fat in the recipe, but you could use cooking spray for ease.
Combine Dough Ingredients
Activate the Yeast
In a measuring cup, heat 295 milliliters (1¼ cups) of milk in the microwave for 30 seconds. Add another 10 seconds or so to reach at least 100˚F-110˚F (38˚C-43˚C). Measure out 50 grams (¼ cup) of granulated sugar.
In a small bowl, add 12 grams (1 tablespoon) of yeast. Remove 1 tablespoon of granulated sugar from the 50 grams (¼ cup) measured out. Pour in ~59 milliliters (~¼ cup) of the warm milk taken from the 295 milliliters (1¼ cup) measured. Stir the mixture and set it aside for about 10 minutes or until bubbly and frothy.
Combine Wet Ingredients
Dice 57 grams (4 tablespoons) of butter. Place it in the measuring cup with the milk. Heat the milk and butter for 30 seconds in the microwave until the butter is just melted. Once the mixture is below 115˚F (45˚C), add 1 beaten egg and 1 teaspoon of vanilla. Whisk the mixture and set aside.
TIP: If you heat the butter just until melted, it will remain below 115˚F (45˚C) and you don’t need to let it “cool”. The purpose of cooling it is to prevent the egg from “cooking” when you add it to the milk.
Combine Dry Ingredients
In a large bowl, whisk together the dry ingredients. Measure out 276 grams (2 cups) of gluten-free all-purpose flour, 92 grams (¾ cup) of tapioca starch (or flour), 8 grams (2 teaspoons) of xanthan gum, 8 grams (2 teaspoons) of baking powder, 6 grams (1 teaspoon) of salt, and the remaining sugar. Mix until combined.
TIP: If you’re gluten-free flour mix is lumpy, consider sifting it before mixing it with the other dry ingredients.
Mix All Dough Ingredients Together
Make a well in the center of the dry ingredients. Pour in the milk mixture and the yeast mixture. Stir everything well together until all the ingredients are combined. Mix really well to prevent flour clumps.
Roll Out Dough
After mixing all the ingredients, place parchment paper on a work surface. Flour the parchment paper with gluten-free flour or tapioca starch/flour. Scoop out dough onto the floured parchment paper. The dough will be sticky and needs flour to keep from pulling apart as you roll. Flour your hands and press or roll out the dough into a 17×12-inch rectangle.
Mix and Add the Filling
Brush 43 grams (3 tablespoons) of softened butter over the dough from end to end and edge to edge.
In a small bowl, combine 35 grams (¼ cup) of gluten-free flour and 8 grams (1 tablespoon) of cinnamon. Mix well. Add 166 grams (¾ cup packed) of brown sugar and combine. Scatter the filling over the butter until the dough is covered. Press the filling gently into the dough.
TIP: Since gluten-free flour doesn’t expand as much as regular flour in the oven, the gluten-free flour mixed with the cinnamon and brown sugar helps to keep the mixture within the dough layers. I’ve learned from personal experience that without the gluten-free flour the cinnamon and brown sugar mix ooze out the bottom of the rolls leaving somewhat hollow layers within the rolls (they still taste good, though).
Roll Up Cinnamon Roll & Slice into 8 pieces
Start at one short end, roll up the dough keeping the filling inside and patching up any dough that might stick. Use the parchment paper to help roll up the dough. Cut the log evenly into 8 rolls. Place each roll in the prepared dish so they touch. The rolls should touch on the seam side to prevent them from opening as they rise and bake.
TIP: To divide the log evenly, cut the log in half. Then, cut each half in half followed by cutting each quarter in half. That will give you 8 rolls. As you divide the dough, you can slice a smidge off the 2 ends, so the end rolls sit flat in the pan.
Quick Rise
Cover the pan with a towel or plastic wrap. Set the rolls in a warm area for 30-60 minutes to rise. During the last 30 minutes of the rise, preheat the oven to 350˚F (177˚C).
Bake
Remove the plastic wrap or towel. Bake in the preheated oven for 25-30 minutes or until golden brown.
Prepare the Powdered Sugar Icing
Once the rolls are out of the oven, make the icing. In a small bowl, add 180 grams (1½ cups or so) of powdered sugar, ¼ teaspoon of almond extract (and/or vanilla), and 1-3 tablespoons of milk. I prefer a thick icing, so I use a minimal amount, but you can add more for thinner consistency. Mix all the ingredients together and drizzle the icing over the rolls. As the icing begins to melt on the hot roll, you can smooth it out to your visual preference.
Close-Ups of Gluten-Free Cinnamon Rolls
Let’s take a closer look. Notice the swirls in the rolls. The bread doesn’t puff like a traditional wheat flour roll so there is space in the cinnamon and brown sugar layers. Some of the cinnamon and brown sugar may ooze to the bottom of the pan. You can spoon the brown sugar mixture back over the rolls if you choose. Notice the dense texture of the bread along with the filling. You can even spot the powdered sugar icing oozing though the layers.
Make These Gluten-Free Cinnamon Rolls Dairy Free, too…
These rolls are gluten free and can easily be made dairy free by using a plant-based milk like coconut milk and a plant-based butter. In place of milk, use ⅔ cup stirred canned unsweetened coconut milk mixed with remaining water to equal 1¼ cups of liquid. Or use 1¼ cups of any plant-based milk product of your choice. For butter, simply sub 1 for 1 with a plant-based butter (salted is fine).
Storage Suggestions for Gluten-Free Cinnamon Rolls
Store the rolls at room temperature up to 5 days. Bread begins to dry out almost immediately, so I always freeze my bread even if I plan to eat it the next day. Simple separate the rolls, wrap each in plastic wrap, place in a freezer bag, and store in the freezer for up to several months. Remove from frozen and heat in the microwave until heated through. When frozen, the rolls stay fresh tasting as though they were just made.
Gluten-Free Cinnamon Rolls: Final Thoughts
If you have gluten-free or dairy-free eaters for your holiday gatherings, I think they would be very pleased to have a rich, indulgent cinnamon roll they could eat. I know how happy I am when I eat one. This is a recipe I enjoy and love making and eating during the holidays.
Baker’s Perspective
Homemade cinnamon rolls made with a homemade bread dough obviously takes a little time. What’s great about making any gluten-free bread is that there is hardly any rise time. Usually, there are 2 rise times in regular wheat flour bread baking but not with gluten-free bread. This bread dough has quite a few ingredients as is when baking gluten-free as other ingredients like xanthan gum and starch are needed to lighten the flour and provide structure. With that, it’s still just a matter of mixing the ingredients and rolling out the dough. Gluten-free bread dough feels more like a thick bread batter than dough since there’s no gluten. This is why the dough doesn’t rise as much and is denser than regular bread. Overall, the time to make these gluten-free cinnamon rolls (minus a long rise with regular wheat flour) is very similar to regular wheat flour cinnamon rolls.
Taster’s Perspective
For gluten-free eaters, this gluten-free version is a good alternative to a regular wheat flour cinnamon roll. The flavors are definitely present; however, the texture of the bread is denser than you might expect or even want. As a bread lover, I have no issues with a denser bread. In fact, the dense bread is hearty and very satisfying when smothered with butter, cinnamon, brown sugar, and a powdered sugar icing. I tend to eat cinnamon rolls for dessert instead of breakfast, but these would work for either scenario.
Check out my YouTube video on making these gluten-free cinnamon rolls. “Gluten-Free Cinnamon Rolls: Just as Ooey, Gooey as Wheat Flour Cinnamon Rolls & Very Satisfying”.
Gluten-Free Cinnamon Rolls: Just as Ooey, Gooey, and Satisfying as Wheat Flour
Ingredients
Roll Dough
- 295 ml (1¼ cup) whole milk, divided heated to 100˚F-110˚F (38˚C-43˚C)
- 50 g (¼ cup) granulated sugar
- 12 g (1 tbsp) active dry yeast
- 57 g (4 tbsp) butter, diced + 29 g (2 tbsp) to brush over baked rolls
- 1 large egg room temperature
- 1 tsp vanilla
- 276 g (2 cups) gluten-free all-purpose flour mix like Namaste
- 92 g (¾ cup) tapioca flour/starch
- 8 g (2 tsp) xanthan gum or 12 g (3 tsp) guar gum
- 8 g (2 tsp) baking powder
- 6 g (1 tsp) salt
Cinnamon & Brown Sugar Filling
- 43 g (3 tbsp) butter, softened
- 35 g (¼ cup) gluten-free all-purpose flour mix
- 8 g (1 tbsp) ground cinnamon
- 166 g (¾ cup packed) brown sugar
Icing
- 180 g (1½ cups or so) powdered sugar
- ¼ tsp almond extract
- 1-3 tbsp milk to reach desired consistency (less milk for a thicker glaze)
Instructions
Roll Dough
- Grease a 9×13-inch casserole dish with butter or cooking spray.
- In a measuring cup, heat the milk in the microwave for 30 seconds. Add another 10 second increments to reach at least 100˚F-110˚F (38˚C-43˚C). Measure out the sugar.
- In a small bowl, add yeast and 1 tbsp from the 50 g (¼ cup) sugar. Pour in ~59 ml (¼ cup) of the warm milk taken from the 295 ml (1¼ cup) measured out. Stir and set aside ~10 minutes or until bubbly and frothy.
- Dice 57 g butter and put it in the measuring cup with the milk. Heat for 30 seconds in the microwave and an additional 10 seconds or so until the butter is just melted. Once the mixture is below 115˚F (45˚C), add beaten egg, vanilla, and whisk.
- In a large bowl, whisk together sifted flour (if needed), tapioca flour/starch, xanthan gum, baking powder, salt, and remaining sugar.TIP: If flour is clumpy, sift it before adding the other dry ingredients.
- Make a well in the center of the dry ingredients and pour in milk mixture and yeast mixture. Stir well until all the ingredients are combined.
- After mixing all ingredients, scoop out dough onto well-floured (using gluten-free flour or tapioca starch/flour) parchment paper. The dough will be sticky and needs flour to keep from pulling apart as you roll.
- Press or roll out the dough into a 17×12-inch rectangle.
- Brush softened butter over the dough from end to end and edge to edge.
Cinnamon & Brown Sugar Filling
- In a small bowl, combine gluten-free flour and cinnamon. Mix well. Add brown sugar and combine. Scatter the filling over the butter until the dough is covered. Press the filling gently into the dough.TIP: Since gluten-free flour doesn't expand as much as regular flour in the oven, the gluten-free flour mixed with the cinnamon and brown sugar helps to keep the mixture within the dough layers.
- Start at one short end and roll up the dough keeping the filling inside and patching up any dough that might stick. Use the parchment paper to help roll up the dough with the seam at the bottom.
- Cut the log evenly into 8 rolls. Place each roll in the pan touching. The rolls should touch on the seam side to prevent them from opening up as they rise and bake.TIP: To divide the log evenly, cut the log in half. Then, cut each half in half followed by cutting each quarter in half. That will give you 8 rolls.
- Cover the pan with a towel or plastic wrap and set in a warm area to rise and puff up for 30-60 minutes. During the last 30 minutes of the rise, preheat the oven to 350˚F (177˚C).
- Remove the plastic wrap or towel and bake the rolls for 25-30 minutes or until golden brown.
- Once the rolls are out of the oven, prepare the icing by mixing all the ingredients together. Use a spoon and drizzle the icing over the rolls. Serve and enjoy.
Video
Notes
Check out these other gluten-free recipes.
Gluten Free Yeast Rolls (2 Recipes)
3 Simple & Flavorful Pie Crusts (Gluten Free Option)
Colombian Pandebono 30-Minute Cheese Rolls (Gluten Free)
Scottish Shortbread Cookies (Gluten Free)
New Zealand Kiwi Quick Bread (Gluten Free)
Hazelnut Spread: Nutella Alternative (Gluten Free)
Nut Butter: 3 Nuts & 3 Recipes (Gluten Free)
Australian & New Zealand Pavlova (Gluten Free)
No-Bake Chocolate Oatmeal Cookies (Gluten Free)
Italian Savoiardi Lady Fingers (Gluten Free)
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