Soft and Pillowy Gluten Free Cinnamon Rolls

Soft, fluffy, and packed with a buttery brown sugar cinnamon filling — these gluten-free cinnamon rolls deliver everything you love about the classic without the gluten. A rich, yeasted dough made with milk and butter gives each roll a tender, pillowy texture that's hard to believe is GF. Perfect for a slow weekend morning or any occasion worth celebrating.

Yield: 12

Author: Kelli Bowman

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Gluten Free Cinnamon Rolls

Prep time: 2 HourCook time: 24 MinInactive time: 30 MinTotal time: 2 H & 54 M

Soft, fluffy, and packed with a buttery brown sugar cinnamon filling — these gluten-free cinnamon rolls deliver everything you love about the classic without the gluten. A rich, yeasted dough made with milk and butter gives each roll a tender, pillowy texture that's hard to believe is GF. Perfect for a slow weekend morning or any occasion worth celebrating.

Ingredients

Dough

• 2 c milk of choice
• 1/2 c butter
• 1/2 c cane sugar
• 3 Tsp active dry yeast
• 5 c total GF flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp salt

Filling

• 1/2 c butter, melted
• 1/2 c brown sugar
• 1/2 c cane sugar
• 3 Tbsp cinnamon
• 1 tbsp cornstarch

Icing

• 4 c powdered sugar
• 1 tsp vanilla extract
• pinch of salt
• 2 Tbsp hot brewed coffee
• 2 Tbsp melted butter
• 3-4 Tbsp heavy whipping cream

Instructions

1. In a medium saucepan, heat the milk, sugar, and butter until the butter is melted. Remove from heat and pour into a mixing bowl. Let it cool until warm to the touch, about 110°F.
2. Add in yeast, mix, and bloom for 10 minutes.
3. Once the yeast has bloomed, add 4 cups of gluten-free flour and mix well. Cover with a towel and let the dough rise for about an hour.
4. After the dough has risen, add the remaining 1 cup of flour along with the baking powder, baking soda, and salt. Mix until fully combined.
5. Turn the dough out onto a lightly floured countertop and knead just until it is smooth and fully combined.
6. Place the dough on a lightly floured surface and roll it out to about ¼–½ inch thick.
7. Once the dough is rolled out, mix together the filling ingredients and spread evenly over the surface. Leave a small border around the edges to make rolling the dough up easier.
8. Starting at the top of the rectangle, gently tuck and roll the dough toward you to form a log.
9. Pinch together at the seam and slice into 12 equal cinnamon rolls.
10. Grease a 9x13-inch pan with butter and arrange the cinnamon rolls inside. Cover with a towel and place in a warm spot (such as near a sunny window or in a slightly warmed oven) to rise.
11. If using oven, make sure its not hot!
12. Let the rolls rise for about 25–30 minutes, or until noticeably puffed. Once they’ve risen, preheat the oven to 375°F.
13. Bake the cinnamon rolls for 20–24 minutes. Gluten-free rolls won’t brown as much as regular ones, so be careful not to overbake—they can become very dry.
14. Remove the rolls from the oven and let them cool for about 5 minutes. Then spread the icing right away! Check out the icing recipe below—this is my favorite, but you can also use any other icing you like.

Icing

1. In a bowl, add all the ingredients except for the heavy whipping cream.
2. Whisk the mixture as best as you can, then gradually add the heavy whipping cream, about 1 tablespoon at a time, until the icing reaches your desired consistency.

Recommended Products

Caputo Fioreglut Gluten Free Flour

Gluten Free Cinnamon Rollshttps://www.instagram.com/reel/DUEki9wj7-s/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==How to Make The Best Gluten Free Cinnamon Rolls04-01-2026

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