The Quintessential Morning Treat

There’s truly no finer way to greet the morning than with a tender, oven-warm gluten-free cinnamon roll. Whether you crown it with a tangy swirl of cream cheese frosting or finish it with a glossy drizzle of vanilla icing, this recipe promises pure comfort from the very first bite.

These gluten-free cinnamon rolls come together surprisingly fast, yielding a soft, airy texture and a luscious ribbon of cinnamon running through each layer. Even better, the recipe adapts beautifully for dairy-free, egg-free, or fully vegan lifestyles — so no one has to miss out on the joy of fresh-baked rolls.

My Gluten-Free Cinnamon Roll Journey

I’m genuinely thrilled to share this recipe — the result of countless test batches and early-morning kitchen experiments. Creating a gluten-free yeast dough that rises beautifully took patience, but the final result is so good it rivals any bakery classic — yes, even Cinnabon.

This dough is foolproof yet luxurious, with a structure that bakes up pillowy and golden. After numerous trials, I can confidently say this version brings bakery-quality cinnamon rolls right into your home kitchen.

A Timeless Sweet Delight

Few treats carry the universal charm of a cinnamon roll — that intoxicating aroma of butter, sugar, and spice is enough to brighten any morning. Though traditionally reserved for festive occasions like Easter brunches or Christmas breakfasts, these rolls deserve a place in your regular breakfast or weekend ritual.

Ingredients Breakdown

1. Sugar – Granulated sugar wakes up the yeast and lends gentle sweetness to the dough. Brown sugar deepens the filling’s caramel warmth, while powdered sugar creates that silky frosting finish.
2. Milk – Adds moisture and richness. For dairy-free bakers, unsweetened almond milk or oat milk makes an excellent stand-in.
3. Instant Yeast – The engine behind those soft, lofty rolls. Brands like Fleischmann’s RapidRise and Red Star QuickRise deliver reliable results every time.
4. Unsalted Butter – Brings indulgent flavor and binds the cinnamon filling. Vegan alternatives such as Smart Balance perform wonderfully too.
5. Eggs – Provide structure, tenderness, and nutrition. For egg-free versions, Bob’s Red Mill Gluten-Free Egg Replacer is a superb choice.
6. Apple Cider Vinegar – A small splash adds moisture and helps the dough stay tender. Lemon juice works perfectly as an alternative.
7. Gluten-Free All-Purpose Flour (with Xanthan Gum) – Choose a blend designed for yeast baking such as Better Batter, Pillsbury Gluten-Free, or King Arthur’s Measure for Measure. Note: results may vary slightly depending on the flour mix.
8. Baking Powder – Offers extra lift, ensuring the rolls bake light and fluffy.
9. Salt – Enhances flavor balance in both the dough and frosting.
10. Heavy Whipping Cream – Creates that melt-in-your-mouth softness. Dairy-free bakers can opt for full-fat canned coconut milk, almond milk, or half-and-half.
11. Pure Vanilla Extract – Adds warmth and depth to both filling and frosting.
12. Ground Cinnamon – The heart of the recipe — fragrant, comforting, and perfectly spiced.
13. Cream Cheese – The base of that luscious, tangy frosting. For dairy-free versions, use a vegan cream cheese alternative but reduce powdered sugar slightly to maintain balance.
14. Vanilla Icing (Optional) – For a lighter finish, blend powdered sugar, a few drops of milk (or water), and vanilla extract for a glossy drizzle.

Pro Tips & Helpful Suggestions

• No Stand Mixer? No Problem: A sturdy spoon and a bit of patience work just as well. Stir the dough by hand and knead gently until smooth and elastic.
• Mind the Milk Temperature: If your milk or butter gets too hot, it can kill the yeast and prevent your rolls from rising. Keep liquids pleasantly warm—think comfortable bathwater, not boiling.
• Perfect Milk Warmth Hack: Pour milk into a glass measuring cup and microwave it for about one minute. It should register around 110–115°F, the sweet spot for activating yeast.
• Quick Way to Warm Eggs: To bring cold eggs to room temperature fast, place them (still in their shells) in a bowl of warm—not hot—water for about five minutes.
• Prevent Sticking: Lightly dust your rolling pin and work surface with gluten-free flour to keep the dough from clinging as you roll it out.
• Don’t Roll Too Thin: Gluten-free dough isn’t as stretchy as regular wheat dough. Keep it moderately thick to avoid tearing.
• Fixing Cracks: If cracks appear while rolling, dip your fingers in warm water and gently smooth them over. This seals the dough beautifully without making it soggy.
• Roll with Care: Maintain a steady, gentle pressure while rolling the dough. You want it tight enough to hold its shape but soft enough to keep the filling from escaping.
• Cut Like a Pro: Use unflavored dental floss to slice your rolls instead of a knife. Loop it under the log, cross the ends, and pull — this trick ensures perfect, clean cuts with no squishing.
• Let Them Rise Right: Allow your rolls to rest and rise in the oven as it preheats. Just don’t forget to set a timer and start baking as soon as it reaches the proper temperature.

Troubleshooting: Why Didn’t My Dough Rise?

If your dough refuses to puff up, the culprit is usually old yeast or expired baking powder. Always check expiration dates before mixing. Another common mistake is using liquid that’s too hot, which kills the yeast. When proofing, make sure your yeast mixture forms bubbles — if it stays flat, toss it and start over with a fresh batch.

Make-Ahead Option

Yes, you can absolutely prepare these rolls in advance. Once shaped, cover them tightly with plastic wrap and refrigerate overnight. When ready to bake, let them sit at room temperature for a short while, then uncover and bake according to the second stage of the recipe.

Storage Guide

In the Refrigerator:
Keep any leftover cinnamon rolls sealed in an airtight container. Plain or lightly glazed rolls stay fresh at room temperature for up to two days, while frosted ones last up to four days in the fridge. To reheat, warm them in a 350°F oven for 10–15 minutes, or pop one in the microwave for 20–30 seconds for instant gooeyness.

In the Freezer:
You can freeze the rolls before or after baking — whichever fits your schedule.

• Before Baking: After slicing the dough into rolls, place them in a pan, cover tightly with foil, and freeze for up to one month. When ready, thaw overnight at room temperature and proceed with the second rise before baking.
• After Baking: Let the rolls cool completely, wrap them snugly in foil, and seal them in a freezer-safe bag or container. They’ll keep beautifully for up to two months. To serve, thaw and warm in the oven at 350°F for 10–15 minutes, or microwave for a quick 20–30 second refresh.

Recipe Title	Soft & Fluffy Gluten-Free Cinnamon Rolls
Course	Dessert
Cuisine	American
Difficulty	Easy
Servings	12 rolls
Prep Time	15 minutes
Baking Time	15 minutes
Calories	~424 kcal per roll

Ingredients

Gluten-Free Dough

• ½ cup granulated sugar
• 1 cup milk, warmed to 100–110°F
• 1 tablespoon instant yeast
• ¼ cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon apple cider vinegar
• 3¼ cups gluten-free all-purpose flour (with xanthan gum)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup heavy whipping cream

Cinnamon Filling

• ¼ cup unsalted butter, softened
• ½ teaspoon pure vanilla extract
• 1 cup brown sugar, packed
• 1½ tablespoons ground cinnamon

Cream Cheese Frosting

• 6 oz cream cheese, softened
• ⅓ cup unsalted butter
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon salt

Vanilla Icing (Optional)

• 2 cups powdered sugar
• 5 tablespoons milk
• 1 teaspoon pure vanilla extract

Directions

Making the Dough

1. In a large mixing bowl, combine warm milk and sugar. Stir gently until the sugar dissolves.
2. Sprinkle the yeast over the top, cover with a clean towel, and let it rest for 1–2 minutes until bubbles form.
3. In a separate bowl, whisk the eggs and apple cider vinegar, then pour them into the yeast mixture.
4. Add the gluten-free flour, baking powder, and salt. Pour in the melted butter.
5. Mix using a paddle attachment (or by hand) for 1–2 minutes, scraping the sides as needed.
6. Switch to a dough hook and mix on medium speed for 3–5 minutes. The dough should begin pulling away from the sides—avoid adding extra flour.
7. Transfer the dough into a greased bowl, cover tightly with plastic wrap, and let it rest.

💡 Quick Rise Tip: Place a bowl of hot water in your microwave, cover the dough with a towel, and let it rest inside for about 20 minutes to create a warm, humid environment that encourages rising.

Preparing the Cinnamon Filling

1. In one bowl, cream together the softened butter and vanilla extract until smooth.
2. In another, mix brown sugar and cinnamon until evenly combined.

Shaping the Rolls

1. Lightly grease a sheet of parchment paper with oil or nonstick spray.
2. Place the risen dough on the paper, sprinkle lightly with gluten-free flour, and shape it into a rectangle (about 12×14 inches, ½ inch thick).
3. Spread the butter mixture evenly across the surface, then sprinkle the cinnamon sugar mixture on top, pressing it gently into the dough.
4. Starting with the long edge, roll the dough tightly into a log, using the parchment paper to help lift and guide it.
5. To slice the rolls, slide unflavored dental floss beneath the dough, cross the ends over the top, and pull to cut cleanly. Continue until you have 12 even rolls.
6. Arrange the rolls in a greased baking dish.

Second Rise & Baking

1. Warm the heavy cream in the microwave for about 30 seconds, then pour it gently over the rolls.
2. Place the pan in the center of the oven and turn the heat to 375°F (190°C) — letting the dough rise slightly as the oven preheats.
3. Bake for about 15 minutes, or until the rolls turn light golden and feel soft but set in the middle.
4. Remove from the oven and allow them to cool slightly before frosting.

Frosting & Icing

Cream Cheese Frosting

1. In a medium bowl, beat together cream cheese, butter, vanilla, and salt until silky smooth.
2. Gradually blend in powdered sugar, one cup at a time, until thick and spreadable.
3. Spread over the slightly cooled rolls for a rich, creamy finish.

Vanilla Icing (Optional)

Whisk together powdered sugar, milk, and vanilla until smooth and glossy. Drizzle over warm rolls for a sweet, simple glaze.

Notes & Baker’s Insights

• Flour Choice Matters: Every gluten-free flour blend behaves differently. Choose a mix labeled for yeast baking (like Better Batter or Pillsbury Gluten-Free).
• Rolling & Cutting: Dust your rolling pin lightly, don’t roll too thin, and always use dental floss for perfect slices.
• Storage & Freezing:
  • Room Temp: Store covered for 2 days.
  • Fridge: Keep frosted rolls for up to 4 days.
  • Freezer: Wrap tightly and freeze for up to 2 months. Reheat in a 350°F oven for 10–15 minutes or in the microwave for 30 seconds.

Nutrition Facts

Nutrient	Amount per Serving	% Daily Value*
Calories	424 kcal	—
Total Fat	14 g	22%
Trans Fat	1 g	—
Cholesterol	68 mg	23%
Sodium	116 mg	5%
Potassium	157 mg	5%
Total Carbohydrates	73 g	25%
Dietary Fiber	4 g	16%
Total Sugars	48 g	—
Protein	6 g	12%
Vitamin A	473 IU	7%
Vitamin C	1 mg	1%
Calcium	120 mg	12%
Iron	2 mg	2%

Percent Daily Values are based on a 2,000-calorie diet. Individual daily needs may vary.