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These gluten-free cinnamon rolls are out-of-control delicious! They taste like Cinnabon copycats, but with zero gluten. They’re soft and tender with a perfect swirly filling and cream cheese frosting. Perfect for Christmas morning breakfast or anytime!
What Makes This Recipe So Good?
- We love having cinnamon rolls on Christmas morning, and these are perfect when you are catering for overnight guests. For a stress-free morning, you can also make these ahead of time.
- These cinnamon rolls taste just like the ones from Cinnabon, but they are 100% gluten-free. Because they are GF, they won’t rise as much as dough with gluten would, but I promise you they taste exactly the same! The cream cheese frosting is to die for! Seriously, it’s so good, this is the only cinnamon roll recipe you will need!
- They can be made ahead of time and reheated for an easy breakfast or brunch option. Keep them in an airtight container at room temperature up to 3 days; 5 days in the fridge. To reheat, warm in the microwave for about 30 seconds. Microwaving produces more moist and more tender reheated cinnamon rolls than the oven.
Can You Freeze This Recipe for Later?
Absolutely! I’m all for getting ahead of the game. I recommend doing this one of two ways:
- You can freeze the rolls, baked but unfrosted. Later, you can thaw them out, warm them for just a few minutes in the oven, and ice them while warm.
- If you’d rather freeze the cinnamon rolls completely iced and finished, you can do that, too. Just allow them to cool, cover them with plastic wrap and foil, and pop them in the freezer.
Chef’s Tips
- Make sure your warmed milk and melted butter are not too hot; they should feel warm to the touch but not hot.
- Gluten-free flour behaves differently from brand to brand! You may experience different results based on your gluten-free flour. Use the recommended flour from Bob’s Red Mill for the best results.
- If your dough seems overly sticky or unmanageable, gradually add in more flour. Start with just one tablespoon, and add more by the tablespoon as needed.
- Take care not to over-bake the gluten free cinnamon rolls! It’s easy to do and will throw off the taste and texture.
For More Gluten Free Recipes
- Gluten Free Stuffing
- Gluten Free Cornbread with Honey
- Perfectly Crispy Gluten Free Fried Chicken
- Gluten Free Paleo Blueberry Muffins
- Perfect Paleo Brownies (Gluten Free)
- Crispy Gluten Free Onion Rings
- Gluten Free Peanut Butter Cookies
Gluten-Free Cinnamon Rolls (Cinnabon Copycat)
Equipment
- Large bowls (2)
- Stand mixer with bread hook (or knead by hand)
- Medium bowl
- Fork
- 9×13 baking dish
- parchment paper
Ingredients
For the Dough
- 1 cup warm milk or alt-milk (like almond, oat, macadamia milk), warmed to 110°-115°F, see Notes
- 1 packet active dry yeast 2 ¼ teaspoons
- ½ cup white sugar
- ½ cup unsalted butter melted and cooled until just warm to the touch, about 110°-115°F, see Notes
- 2 eggs whisked
- 1 teaspoon apple cider vinegar
- 3 ½ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour see Notes
- 1 ½ teaspoons xanthan gum only if flour doesn't contain it already, see Notes
- 2 teaspoons gluten-free baking powder
- ¼ teaspoon salt
For the Cinnamon Filling
- 1 packed cup brown sugar
- 3 tablespoons cinnamon
- 6 tablespoons unsalted butter softened, or margarine
For the Cream Cheese Frosting
- 6 tablespoons unsalted butter softened
- 6 ounces cream cheese at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Add the white sugar to the bowl of a stand mixer (or large mixing bowl if you prefer to knead by hand) and pour warm milk over. Stir to combine. Sprinkle the yeast over and set aside until bubbly or frothy; you should see a sort of film on the top of the mixture at least. This will take about 5 minutes.
- Add the melted butter (About 110º F; warm to the touch but not hot) to the yeast mixture. Stir in whisked eggs and apple cider vinegar. Add in gluten-free flour, baking powder, salt, and xantham gum if your gluten-free flour does not contain it (See Note). Attach the bread hook to the mixer and mix on medium speed for about 5 minutes or until dough pulls away from sides of the bowl and is soft. It should not feel dry but a bit sticky. See Note to mix by hand.
- Lightly oil a large mixing bowl and transfer dough to bowl. Cover and place in a warm spot. Let rise 1 hour. If your spot is cooler, it may take a little longer to rise, but the dough should be a bit puffier and should leave an indentation when poked. It will not double in size.
- Meanwhile, make the cinnamon filling. In a medium bowl, add all ingredients and use a fork to mix very well. Alternately, beat all ingredients together with a stand mixer and paddle attachment.
- Preheat oven to 350º F. Lightly coat a 9×13” baking dish with softened butter or cooking spray.
- Cut a piece of parchment paper to about 12×18” and lay on the counter. Scrape the dough on top. Press the dough to fit the parchment sheet; the dough should be about 12×16” as well. It’s OK if it doesn’t quite fit the entire sheet.
- Evenly spread the cinnamon filling on the rectangle of dough, leaving ½” bare at one end (short side, not long side).
- Carefully, use the parchment sheet to begin tightly rolling the dough. Use the parchment to fold over the first 1” or so of the short side with filling all the way to the edge. Continue rolling the dough by folding the parchment over to the other side. It will roll naturally.
- Cut the roll into 12 equal pieces. Place evenly into baking dish and bake 25-30 minutes. They will not puff up like cinnamon rolls with gluten in them but will become a bit fuller and should be a little golden brown. Do not overbake!
- Meanwhile, make your cream cheese frosting. Add cream cheese and butter to the bowl of a stand mixer or a large mixing bowl and beat until completely combined. Cream cheese should be totally smooth with no solid lumps. Add in powdered sugar, vanilla extract, and salt; beat on medium speed until combined.
- When cinnamon rolls are finished baking, remove from the oven and let stand 10 minutes before slathering tops with cream cheese frosting (A butter knife or offset spatula work well). Serve with additional cream cheese frosting.
Video
- IMPORTANT: Make sure your warmed milk and melted butter are not too hot; they should feel warm to the touch but not hot. If they’re too hot, they can kill the yeast. Check them with a thermometer before each step in which they come in contact with the yeast for foolproof gluten-free cinnamon rolls!
- Flour: I recommend using Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Gluten-free flour behaves differently from brand-to-brand, so you may experience different results based on the type of flour you use. Use the recommended flour from Bob’s Red Mill for best results.
- Xanthan Gum: If your gluten-free all-purpose flour blend does not have xanthan gum, add 1 ½ teaspoons xanthan gum to the mixer when adding flour blend and baking powder. The recommended gluten-free flour (Bob’s Red Mill 1-to-1 Gluten Free Baking Flour) already has xanthan gum and does not need this ingredient added.
- Sticky Dough: If your dough seems overly sticky or unmanageable, gradually increase the amount of flour. Start with one additional tablespoon of flour, adding more as needed to make the dough workable.
- Mixer: If mixing by hand instead of using a stand mixer, add all ingredients as directed in steps #3 and #4 to a large mixing bowl. Stir with a spatula until mixed well. Turn out onto a lightly floured surface and knead by hand for 1-2 minutes. You are not creating gluten by kneading this dough, but kneading will help incorporate all ingredients as smoothly as if you used a stand mixer.
- Frosting: This recipe makes plenty of cream cheese frosting because I’m pretty sure that’s the best part! You will not need all of the frosting when glazing the cinnamon rolls in the baking dish; keep for serving and reheating!
- Storage & Reheating: Keep in an air-tight container at room temperature up to 3 days; 5 days in the fridge. To reheat, warm in the microwave about 30 seconds. Microwaving produces moister and more tender reheated cinnamon rolls than the oven.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
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Wow! I never write reviews but, 100% best gluten free cinnamon rolls. I made these at Christmas, and then tried a few other recipes between then and now, and made these today and they’re the best. All others were crumbly/dry/flat. I guess the key is the sticky dough? These are perfect and soft. I also make the dough at night and refrigerate before rolling it out/baking in the morning. I also pour cream on top before baking bc I read that on another blog and it’s delicious. (I don’t use any icing, but do use a whole stick of butter for the filling.) thanks
Made these luscious cinnamon rolls this morning , and they turned out very well! Considering the recipe is GF,( which usually means dry and flaky ) these were light and fluffy and very satisfying with all the divine cinnamon and oozing cream
cheese frosting .
I didn’t use Bobs Red Milk GF flour since it wasn’t available in our grocery store, King Arthur GF flour sufficed . Next time I’ll try with Bobs and see if I can detect the difference . All in all a very good GF recipe to keep and one I’ll make again when our GF son is in town .
These came out SO good!! I made them today for brunch and my brother who has had celiac disease for almost for 20 years ate almost half of them! The dough was very sticky but it was fairly easy to roll out using a rolling pin and a little extra flour on the parchment paper, which I was so happy with because I’ve worked with other GF flour in the past and have not had such a good time. You couldn’t even tell they were GF! Thanks so much for such a wonderful recipe!
Cinnamon Roll cake—I made these exactly but when I went to roll out the dough it was way too sticky. I should have checked before rising and added more flour. I made it into a cake instead. I just mixed up the filling with the dough, spread in a 13×9 pan and baked for 25 minutes. Delicious!!
This happened to me too.
HOLY. MOLY. Pretty sure my boyfriend just ran out to buy me a ring after making these!! They were incredible- worth every step. Instructions were clear and I’m about to drink the frosting with a straw…it’s THAT good! Make extra cinnamon filling so you can hide and some from the bowl.
He couldn’t believe they were gluten and dairy free. I can’t believe I’m not Martha Stewart because this cinnamon rolls made me seem like her.
Keeping this recipe as a new Valentine’s Day tradition
This can’t be dairy free if you used cream cheese and butter. What did you use instead?
I made mine GF/LF as well! Delicious. There are good brands of lactose free cream cheese, lactose free butter and lactose free milk.
Can adding too much flour make it not rise? I had to add a couple cups more than recipe because mine were so sticky I couldn’t get it out of the mixer. It also wouldnt pull away from edges. I guess we will see how it goes. It has been about 20 minutes. I will see if it rises any in the next hour. If it doesn’t rise any recommendations?
How’d it go?
I am not good at baking, it turned out good other than it was very dry and crunchy. Now I know how important it is to have it be sticky. I have dairy allergy so I used Ghee instead of butter and the cinnamon solution totally melted off the cinnamon roll. There was still alot of stuff on it though to get the taste. I am learning. I never baked before.
It actually wasn’t too bad. I think it turned out too dry for me because i added too much flour. Other than that it was really yummy. My kids approved regardless. I used 1-1 flour. What I am confused about is it says on bobs red mill website that their all purpose baking flour is the best for cinnamon rolls. My issue with that is it doesn’t have xanthum gum. It also has a different carb content. I am going to try again soon. I am not a baker so this is so brand new to me lol
That’s good to hear! Definitely make sure you use xanthan gum and properly measure your flour!
How critical is the Apple cider vinegar? I’m in quarantine and really want to make ruse but I just so happen to have all the ingredients except the Apple cider vinegar!
These*
The ACV and baking soda combine during baking to give the rolls a bit more lift with the yeast. You could try freshly squeezed lemon juice instead.
Thank you for this fabulous recipe! These are the best gf cinnamon rolls I have ever tasted. Also got two thumbs up from my celiac sister and father. Definitely a keeper! I did not have any problem with sticky dough and they rolled easily.
This is the best recipe, the dough is just perfect. Everyone was amazed with those rolls, thank you for this recipe!
Glad y’all liked them!
Hi! If anyone’s made this in the UK and had the conversions please let me know! I’m dying to try this ♥️
Delicious recipe!
A couple modifications I made:
– I reduced the overall sugar by 1/3, its still sweet enough but doesn’t feel like I’ll get diabetes
– I ended up using 5 cups of Bobs Red Mill GF Flour instead of 3.5 cups.
Turned out great the original recipe was just a touch too sweet for me.