The irresistible aroma of freshly baked cinnamon rolls can be hard to resist—especially when you’re gluten free. Many of us remember the way places like Cinnabon deliberately spread that scent to draw people in. While their marketing is clever, I’ve always preferred homemade rolls. After going gluten free, I missed cinnamon rolls for years, so finding a reliable gluten-free recipe felt like a small culinary miracle. Fortunately, baking gluten-free treats can be just as satisfying and far less lonely than it used to be.
These gluten-free cinnamon rolls are quick to make compared with traditional yeast-based brioche-style versions, and they produce tender, flavorful rolls with a rich cinnamon filling and a creamy frosting. They’ve become a family favorite here, especially for birthday breakfasts and special mornings when the kids want something extra. The excitement the kids show when they smell these baking—wide eyes, big smiles, and the occasional request for seconds—makes the extra effort well worth it.
These rolls are soft, sweet, and topped with a tangy cream cheese frosting. They slice cleanly and stay moist, so they reheat well for a next-day treat. If you’re short on time or prefer an easier method than a long, yeast-driven dough proof, this recipe is a great solution—simple steps, dependable results, and a cinnamon scent that will fill your kitchen.
Try the recipe below and adjust to your taste. These cinnamon rolls bake up golden and fluffy, and the frosting adds the perfect finish. They’re likely to become a regular treat in your home, too.
Gluten Free Cinnamon Rolls
Incredibly delicious cinnamon rolls without the gluten.
Dough
- 1 3/4 cups gluten-free all-purpose flour
- 1/4 cup white sugar
- 2 1/4 tsp quick-rise yeast
- 2 1/2 tsp baking powder
- 1 1/2 tsp xanthan gum (omit if your flour blend already contains it)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup milk
- 1 tbsp butter
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp gluten-free all-purpose flour (extra, if dough is too wet)
Filling
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/3 cup butter (melted)
Frosting
- 2 tbsp butter (softened)
- 2 tbsp cream cheese (softened)
- 3/4 cup powdered sugar
- 1/3 tsp vanilla extract
- dash of salt
- Combine the sugar and yeast in a small bowl.
- In a second bowl, whisk together 1 3/4 cups flour, baking powder, xanthan gum (if using), baking soda, and salt.
- Warm the milk and butter together in a microwave-safe bowl until about 110–115°F (43–46°C), stirring every 15 seconds; this takes roughly 45 seconds.
- Whisk the warm milk mixture into the sugar and yeast; set aside to proof for about 5 minutes.
- In a large bowl, combine the proofed yeast mixture with the oil, egg, and vanilla. Mix briefly, then gradually add the dry flour mixture.
- Beat with an electric mixer on medium-high about 1 1/2 minutes, until the dough thickens and loses some stickiness.
- Cover a work surface with plastic wrap and dust lightly with flour. Place the dough in the center, sprinkle a little more flour over it, and cover with another sheet of plastic wrap.
- Roll the dough into a 10×13-inch rectangle; remove the top layer of plastic wrap.
- For the filling, mix the brown sugar and cinnamon in a small bowl. Spread melted butter evenly over the dough, then sprinkle the brown sugar mixture on top.
- Starting at a long edge, use the plastic wrap to help roll the dough tightly into a log.
- Lightly dust the log with flour and cut into 10 even pieces with a sharp knife.
- Place the rolls in a greased baking pan, cover with plastic wrap, and let them rise in a warm spot for 15 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the rolls 22–27 minutes, until the tops are golden brown.
- While the rolls bake, beat the softened butter and cream cheese together until smooth. Add powdered sugar and mix until combined, then stir in vanilla and a pinch of salt.
- Remove the cinnamon rolls from the oven and immediately drizzle or spread the frosting over the warm rolls.
*recipe from Allrecipes.com