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, 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!
So excited to finally share our recipe for Gluten-Free Cinnamon Rolls!
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!
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!
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!
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)
Plus, Cream cheese, butter and powdered sugar for the frosting
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….
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.
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.
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.
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?!
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!
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.
Then when you can’t wait any longer (about 10 minutes here!), add frosting as desired and enjoy!
Just take a look inside at the layers of cinnamon and the amazing texture!
Pro 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.
Hope you love them as much as we do!
Scroll down for recipe and leave a comment if you make them.
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!.
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.
Prep the cinnamon filling: in a small bowl, stir together brown sugar and cinnamon using a fork. Set aside.
Make roll dough: In a large mixing bowl combine 1½ cups of the flour and the yeast; set aside.
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.
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.
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!
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)
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)
Tightly roll up filled rectangle into a spiral, starting from the long side with the filling. Pinch dough to seal seams.
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)
Towards the end of the hour of rising, preheat oven to to 350°F.
Remove kitchen towel and saran wrap, then bake for 30 to 35 minutes or until golden brown and done in center (200°F).
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!
Best warm and on day of baking.
In a large mixing bowl, add cream cheese, butter and powdered sugar. Mix until well combined and smooth. I used a stand mixer.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...