Homemade Gluten-Free Cinnamon Rolls with Sweet Icing
These Homemade Gluten-Free Cinnamon Rolls with Sweet Icing are soft, fluffy, and packed with warm cinnamon flavor. Made with certified gluten-free ingredients, they’re perfect for breakfast, brunch, holidays, or a cozy weekend treat. Finished with a smooth vanilla icing, these bakery-style cinnamon rolls are completely gluten-free and delicious enough for everyone to enjoy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 9 cinnamon rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 cups (420g) certified gluten-free all-purpose flour blend (with xanthan gum)
- 2 teaspoons psyllium husk powder
- 2¼ teaspoons instant yeast (1 packet)
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 1 cup (240ml) warm whole milk (or gluten-free oat milk)
- ¼ cup (56g) melted unsalted butter (or dairy-free butter)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- For the Filling:
- ¼ cup (56g) softened butter
- ½ cup (100g) brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon salt
- For the Sweet Icing:
- 1½ cups (180g) powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
Instructions
- Prepare the Dough: In a large bowl combine the gluten-free flour, psyllium husk, yeast, sugar, and salt. Add the warm milk, melted butter, eggs, and vanilla. Mix for about 5 minutes until a soft dough forms.
- First Rise: Cover the bowl and let the dough rise in a warm place for about 1 hour, or until nearly doubled.
- Make the Filling: Mix the softened butter, brown sugar, cinnamon, and salt until smooth.
- Roll the Dough: Place the dough between two sheets of parchment paper and roll into a 12×16-inch rectangle. Spread the cinnamon filling evenly over the dough.
- Shape the Rolls: Roll the dough tightly into a log and cut into 9 equal cinnamon rolls using a sharp knife or unflavored dental floss.
- Second Rise: Arrange the rolls in a greased 9-inch baking pan. Cover and let rise for another 20–30 minutes.
- Bake: Bake at 350°F (175°C) for 22–25 minutes until lightly golden and cooked through.
- Prepare the Icing: Whisk together the powdered sugar, milk, vanilla, and melted butter until smooth.
- Finish: Let the cinnamon rolls cool for 10 minutes before generously spreading the sweet icing over the warm rolls. Serve immediately.
Notes
Always use certified gluten-free ingredients to prevent cross-contamination. Gluten-free dough is softer than traditional dough, so avoid adding too much extra flour. Psyllium husk helps create a soft, fluffy texture. Store leftovers in an airtight container for up to 4 days or freeze unfrosted rolls for up to 3 months.