Gluten-Free Cinnamon Rolls

The best GLUTEN-FREE Cinnamon Rolls! Amazing soft & fluffy texture! Great flavor + Cream Cheese Frosting! Plus incredibly SIMPLE and relatively quick recipe!

gluten free cinnamon rolls easy recipe #glutenfreerecipes
Gluten-Free Cinnamon Rolls

Easy, Soft & Fluffy and YUMMY!

Update… Love seeing so many of you make these Gluten-Free Cinnamon Rolls and loving them as much as we do!

And don’t forget there’s a cooking video on this page so you can see how simple they are to make!


Original post..

So excited to finally share our recipe for Gluten-Free Cinnamon Rolls and a cooking video so you can see how easy they are to make!

Cinnamon Rolls have been one of the most requested dishes and over the years, we’ve tried various recipes. The ones we tried were good, but always a little dense and none of them were ever good enough to share.

So this year I was determined to make a Gluten-Free Cinnamon Roll that had that amazing, soft texture you want in an cinnamon roll.

After a few tries, we did it!

You might have seen me share some of these on Instagam stories earlier in the month because were soooo excited by the texture we achieved!

Soft and fluffy, and bready, and soooo yummy!

gluten free cinnamon rolls easy recipe #glutenfreerecipes

Well, since then, I’ve made them countless times, and one of my most trusted recipe testers has as well!

The final recipe is so simple and quick compared to regular, full gluten, cinnamon rolls and they are so good!

And now we can’t wait for you to make them!

So let’s make them together!

A little background on the recipe itself…  This recipe is adapted from a Better Homes & Garden recipe and uses a frosting from Baking with Babish.

The Better Homes & Garden recipe was suggested by my sister in law, who has also been trying to make great tasting gluten-free cinnamon rolls, and we love the secret ingredient they use! And of all the cinnamon rolls we tried over the years, we loved the Baking with Babish frosting, so decided to stick with it!

The key we’ve learned through all our recipe testing is that the very nature of working with gluten-free flour and yeast, means the properties of the dough are different and the process of making the cinnamon rolls needs to be treated differently….

But the good news, is that it’s EASIER!!

Bet you didn’t expect me to say that, did you?

Yes, it’s easier! With regular full gluten cinnamon rolls, you might be aware the recipes call for letting the dough rise twice, lots of kneading, punching the dough…. but if you do all that with gluten-free dough, you’ll punch the rise right out of it!

SO with this recipe, we’re going to make the dough (which is soft, not sticky at all!, and rolls beautifully), roll it out and make the rolls, THEN let them rise, just once and bake them!

It could not be simpler!

gluten free cinnamon rolls easy recipe #glutenfreerecipes

So let’s start with the ingredients and I’ll share some tricks and tips along the way!

Here’s what you’ll need:

Gluten-Free All Purpose Flour (we used GF Jules – affiliate link)

Active Dry Yeast (make sure it’s gluten-free!)



Mashed Potato (Yes! A secret ingredient I learned from a Better Homes & Garden recipe)




Brown Sugar


Plus, Cream cheese, butter and powdered sugar for the frosting

gluten free cinnamon rolls easy recipe #glutenfreerecipes

As an aside, you may have noticed that we are affiliate for GFJules.  A great gluten-free flour is extra important in a recipe like this!  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.  Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-free Cinnamon Rolls….

gluten free cinnamon rolls easy recipe #glutenfreerecipes

They are so simple to make and come together quickly for cinnamon rolls!

The first thing I like to do is mix together the filling so that it’s ready to go, because like I mentioned above, we are going to make the dough, roll it out and make the rolls, then let them rise.

The filling is just brown sugar and lots of cinnamon, which we will place on top of the dough with butter.

Ok, now to the dough. It helps to have your ingredients out and ready to go because this too comes together quickly!

The first thing to do is add a portion of the flour (1 1/2 cups, see recipe details below) and a packet of yeast into a large mixing bowl and mix together.

gluten free cinnamon rolls easy recipe #glutenfreerecipes

Just a note on yeast, please make sure it’s gluten-free. We have used both Fleishman’s and Red Star Active Dry yeast which are gluten-free but be careful because some yeasts (like Red Star platinum) contain wheat and rye.

Then in a medium sauce pan you heat on low to medium low heat, the milk, mashed potato, sugar, salt and butter (cut into pieces).

A note on the mashed potato — it’s literally just mashed potato. I’ve boiled and mashed them, and I’ve baked them and spooned out the potato and mashed them.  There are many ways, so do what works for  you!

Anyway, you’ll combine and heat the mix until its 120 -130 degrees F using a kitchen thermometer OR if you don’t have a thermometer, you’ll know it’s ready because the butter will just be melted.

Next, add the warmed mixture along with eggs to the flour/ yeast and mix till combined. Then mix at high speed for about a minute until smooth and fluffy.

gluten free cinnamon rolls easy recipe #glutenfreerecipes

You may have noticed I used the paddle attachment of my Kitchen Aid Stand Mixer  (affiliate link) to mix this so far.

But now it’s time to add in the flour and I’m switching to the bread attachment.

If you don’t have a bread attachment, you could mix it by hand.

Then add in the rest of the flour in stages… I like to add 1 1/2 cups, then 1 cup then the final 1/3 cup, each time scraping down the sides as needed and making sure it is combined but not over-mixed.

A note…I have always needed the final 1/3 cup but my recipe testers felt the dough was ready without it sometimes….

You want the dough to be soft, pliable and ready to roll. When you add in the final amount of flour, it should not be sticky.

gluten free cinnamon rolls easy recipe #glutenfreerecipes

Ok, your dough is ready so let’s roll it!

Again, we will NOT be kneading this dough. We do not want to knead out the air and rise.

So we just roll the dough  and using a roller and my hands form a 12×18 inch rectangle.

Then spread the remaining 3 tablespoons softened butter generously on the dough.

Top with all the cinnamon sugar, leaving a 1/2 -1 inch border along on of the long sides.

Then roll it tightly, pinching the seam when it’s done, and cut it into 1 1/2 in pieces.

You want them to be cut as evenly as possible so they all look the same when cooked. So I often mark the 1 1/2 inches first, then slice with a sharp knife.

See how quickly these come together??

Then place the sliced rolls into a well oiled pan. You want the pan to be oiled because you want the moisture to help with the rise.

I even use my hands to spread a touch of oil around the outsides of the rolls.

Then over with a well oiled piece of plastic wrap, and with a towel and place in a cupboard for 1 hour to rise.

An hour later….

They look amazing and are ready for the oven!

See how quick this is?!

gluten free cinnamon rolls easy recipe #glutenfreerecipes

They bake for just about 30 minutes, until the tops are golden and the cinnamon sugar is sizzling.

Your house will smell amazing!

Then let cool and add frosting!

gluten free cinnamon rolls easy recipe #glutenfreerecipes

Some in my family ate lots of them without frosting but I love the cream cheese frosting!

The frosting is a simple and unbelievably yummy mix of cream cheese, butter and powdered sugar, which I just mix in a Kitchen Aid until well combined and smooth.

gluten free cinnamon rolls easy recipe #glutenfreerecipes

Then when you can’t wait any longer (about 10 minutes here!), add frosting as desired and enjoy!

gluten free cinnamon rolls easy recipe #glutenfreerecipes

Just take a look inside at the layers of cinnamon and the amazing texture!

So yummy!

gluten free cinnamon rolls easy recipe #glutenfreerecipes www.healthygffamily.comPro Tip: Like all cinnamon rolls, these taste best fresh out of the oven.

They will harden, as most cinnamon rolls will, over 24 hours. To preserve the “just out of the oven texture”, freeze (in simple sealed glass container) any you’re not eating in those first few hours. Then de-thaw but letting come to room temperature naturally, then heat in  the microwave for 30 seconds just to warm up a bit.

Pro Tip: The recipes halves well! So if you know you don’t need all 12 cinnamon, make 6!

Tips on halving the recipe:

If making 6 you can literally cut the recipe in half.

Just note that instead of needing a total 4 – 4 1/3 cups flour you may be ok with  1  3/4 – 2 cups.

You will roll the dough into a 12×6 inch rectangle. And when you roll, roll on the 12 inch side.

Place cinnamon rolls in a small pan. I used an approximately 9×7 pan but a pie pan works well too as seen here made by one of my recipe testers.

gluten free cinnamon rolls easy recipe #glutenfreerecipes

Hope you love them as much as we do!

gluten free cinnamon rolls easy recipe #glutenfreerecipes

PIN it!

gluten free cinnamon rolls easy recipe #glutenfreerecipes

Scroll down for recipe and leave a comment if you make them.


5.0 from 13 reviews
Gluten-Free Cinnamon Rolls
Prep time
Cook time
Total time
The BEST gluten-free Cinnamon Rolls! Amazing soft & fluffy texture! Great flavor + Cream Cheese Frosting! Plus incredibly SIMPLE and relatively quick recipe. Recipe halves well, see tips below. Best when fresh out of the oven!.
Recipe type: Breakfast, Snack, Holidays, Desserts
Cuisine: Gluten-Free
Serves: 12 rolls
Cinnamon Rolls
  • 4⅓ cups all purpose gluten-free flour with xanthan gum (GF Jules affilate link) (divided)
  • 1 package active dry yeast (2 teaspoons)
  • 1 cup milk (we used skim milk, any will do)
  • 1 cup mashed, cooked potato
  • 5 tablespoons butter, cut up
  • ⅓ cup + 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 eggs
  • 3 tablespoons butter, softened
  • 1 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 2 cups powdered sugar
  • 8 ounces of cream cheese, room temperature
  • 4 ounces of butter, room temperature
Cinnamon Rolls
  1. Using Canola oil or oil of choice, generously grease a 13x9-inch baking dish or pan. (If halving recipe, use a 9x7 pan or a pie pan) Set aside.
  2. Prep the cinnamon filling: in a small bowl, stir together brown sugar and cinnamon using a fork. Set aside.
  3. Make roll dough: In a large mixing bowl combine 1½ cups of the flour and the yeast; set aside.
  4. In a medium saucepan heat and stir to combine milk, mashed potato, butter, granulated sugar and salt until warm (120°F to 130°F) -- if you don't have a cooking thermometer, you can tell it's warm enough because the butter just melts.
  5. Add warmed wet mixture to flour mixture along with the eggs. Using an electric mixer (if using a Kitchen Aid, use the paddle attachment), mix on low to medium speed for 30 seconds, scraping sides of bowl as needed. Then once combined, mix at medium to high speed for 1 minute until well combined and smooth.
  6. Add the remaining flour a bit at a time (I added 1.5 cups, then 1 cup, then ⅓ cup) while running a Kitchen Aid using the kneading attachment to combine. You want to just combine the remaining flour to form a dough, you want the dough to be well combined but do not over mix. The dough will be soft, pliable, not sticky. NOTE: I've always used this amount of flour but depending on where you live, your dough may be feel ready to roll without the last ⅓ cup, so go by feel. The dough will be pliable and not be sticky when ready!
  7. Using a silicone rolling mat (I did not flour the mat) or lightly floured surface, roll dough into an 18x12-inch rectangle. Use the roller to get the dough as even as possible. (if halving the recipe roll into a 12x6 inch rectangle)
  8. Spread the softened 3 tablespoons butter over dough rectangle. Sprinkle brown sugar- cinnamon filling over butter-spread dough rectangle, leaving 1 inch unfilled along one of the long sides. (if halving the recipe, leave the unfilled inch along the 12 inch side and roll from the 12 inch side)
  9. Tightly roll up filled rectangle into a spiral, starting from the long side with the filling. Pinch dough to seal seams.
  10. Cut dough spiral into 12 equal pieces (about 1⅕ inches each) (6 pieces if halving the recipe)Arrange pieces, in the prepared baking dish, making sure the sides of the rolls are of ever-so-slightly covered with oil from the pan. Cover with a well oiled piece of saran wrap, then with a clean dry kitchen towel and let stand in a warm place for 1 hour or until nearly double in size. (I left mine in a kitchen cabinet)
  11. Towards the end of the hour of rising, preheat oven to to 350°F.
  12. Remove kitchen towel and saran wrap, then bake for 30 to 35 minutes or until golden brown and done in center (200°F).
  13. Cool in dish on a wire rack for 10 minutes. Remove from dish, if desired. Spread frosting on top of rolls. Serve warm and enjoy!
  14. Best warm and on day of baking.
  1. In a large mixing bowl, add cream cheese, butter and powdered sugar. Mix until well combined and smooth. I used a stand mixer.


gluten free cinnamon rolls easy recipe #glutenfreerecipes

41 thoughts on “Gluten-Free Cinnamon Rolls

  1. This recipe is great! You really can roll them out on a floured surface! I added 1 tsp psyllium powder to the recipe and used my own gf flour mix. Still delish 2 days later, warmed in micro wave. I’ve been gf for 12 years.

  2. By far the easiest, and best gluten free cinnamon roll recipe I’ve ever tried!! I used Bobs Red Mill Baking 1-1 gluten free flour. I did half a recipe and got 9 beautiful rolls. They weren’t hard like many other gf recipes I’ve tried, they are the fluffiest I’ve tried. Also, the rolls were super easy to make and the dough came along very nicely (I used less flour than it called for). The dough didn’t crumble when I tried to roll it which I was incredibly thankful for! I was surprised they tasted good the next day as well (although gluten free is almost best right out of the oven). Will definitely be making again.

  3. Have you ever tried freezing them after the dough rises? And them baking them another day? Just curious! Currently in the works!

  4. I made these and its the first cinnamon roll recipe I’ve been able to roll! But mine didn’t rise at all 🙁 I checked my yeast for viability beforehand and it was fine. What would you recommend trying next time?

    1. Happy you could roll the dough so well, but let’s figure out why they didn’t rise… did you use enough oil and make sure they rolls where gently coated all around? Moisture really helps with the rising? And was your cupboard/ kitchen warm enough? And the other question is, are you living at a high altitude? I understand that can impact rise as well… Finally, could your milk/ potato mixture been heated at too high a heat? Heat can kill yeast and it’s ability to rise…

  5. Do you think these would be okay if I prepped them the night before, left in the fridge overnight and baked them in the morning?

    1. Great question! While I tested these a ton, I didn’t try this! It works with regular cinnamon rolls so it should work but can’t guarantee… if you do it, don’t leave in fridge longer than 24 hours and bring to room temperature before baking. Alternatively, I have made them and frozen them a few hours later… then dethaw by bringing to room temperature and heat in microwave a few seconds to warm…lmk if you try it!

  6. Made these form Christmas morning and everyone was so thrilled! No one even would have guessed they’re Gf. So excited to have a new go-to recipe to make the holidays special. We live at altitude and I made the recipe exactly as directed. Thanks so much!

  7. These were awesome! They really do come together quickly! I followed the recipe exactly! The only thing I’ll do differently next time, is roll them a little tighter but they were soooooo good!! Thank you for all your wonderful recipes!!

  8. Hello! I am making these rolls right now and am very excited to try them. I think I could’ve skipped the extra 1/3 cup of flour but we will see how they come out. I was confused on when to add the sugar and salt to the dough. I ended up adding it with the first 1 1/2 cups of flour. Can you please advise for next time I try.

  9. I love making these cinnamon rolls! I’ve made them twice – once with GF Jules Flour and one time with Bob’s Red Mill 1:1. Both turned out fantastic and were delicious; however, the batch made with GF Jules was much easier to handle! The gluten-eating humans who ate these had no idea they were gluten-free! Thanks for a great recipe! Will definitely be making again!

  10. amazing recipe! made them for my family and we enjoyed them immensely. so close to the non GF cinn bun. love them! thanks for another amazing recipe

  11. These were so delicious and a huge hit with my family! Can’t wait to make these again. Bob’s Red Mill Flour worked perfectly with this recipe. Thanks for sharing this 🙂

  12. My dough came out very sticky. When I tried to roll them on my silicon mat they were impossible to roll. I was very dismayed until I realized that I had used extra-large eggs by mistake! I ended up forming the cinnamon dough into dough blobs and baking them. They were still delicious, they just lacked the structural integrity of the spiral. Let this be a warning to everyone else don’t use extra-large eggs or at least add more flour to compensate!

  13. Oh.My.Gosh! I cannot tell you how many Gluten-Free Cinnamon Roll recipes I tried before this one… it might even be 10! Some were GF, some I adapted, some used more butter, some used less, some used buttermilk, some used lots of yeast, some didn’t…. they were all different, and the only constant was that they were all NOT RIGHT. Many tasted good, but none had the right texture. I’d honestly given up hope, but on a suggestion, tried this recipe…… and I am so glad I did!

    These are the real deal cinnamon rolls. Taste is great, and the texture is amazing. You can actually roll the dough and the rolls hold their shape without the dough tasting too tight, dense, or gummy. On top of all that, they reheat from the fridge very easily and maintain that perfect texture. I really am so, so happy with this recipe. Thank you SO much for sharing it!!

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