Soft & Fluffy Gluten-Free Cinnamon Rolls
These Soft & Fluffy Gluten-Free Cinnamon Rolls are everything you love about classic cinnamon rolls without the gluten. Made with a certified gluten-free flour blend, a sweet cinnamon filling, and a rich cream cheese frosting, they’re soft, gooey, and perfect for breakfast, brunch, holidays, or dessert. Easy to make and completely gluten-free, these homemade rolls are a comforting treat everyone will 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
- 3½ cups certified gluten-free all-purpose flour blend (with xanthan gum)
- 2¼ teaspoons instant yeast (1 packet)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 cup warm whole milk (110°F) or unsweetened almond milk
- ¼ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon salt
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Optional: ½ cup chopped pecans, walnuts, raisins, or mini certified gluten-free chocolate chips
Instructions
- Prepare the Dough: In a large bowl, whisk together 3½ cups gluten-free flour, 2¼ teaspoons instant yeast, ¼ cup sugar, and 1 teaspoon salt.
- Add Wet Ingredients: Stir in 1 cup warm milk, ¼ cup melted butter, 2 eggs, and 1 teaspoon vanilla extract until a soft sticky dough forms.
- Mix Well: Beat the dough with a stand mixer fitted with the paddle attachment for about 5 minutes, or stir vigorously by hand until smooth.
- First Rise: Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for about 1 hour until puffy.
- Prepare the Filling: Mix together ½ cup softened butter, ¾ cup brown sugar, 2 tablespoons cinnamon, and ¼ teaspoon salt until creamy.
- Roll the Dough: Place the dough between two sheets of parchment paper and roll into a 12×16-inch rectangle.
- Add Filling: Spread the cinnamon mixture evenly over the dough, leaving a small border around the edges. Sprinkle with nuts or raisins if desired.
- Roll Up: Carefully roll the dough tightly into a log, using the parchment paper to help lift the dough.
- Cut Rolls: Slice into 9 even rolls using unflavored dental floss or a sharp knife.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for another 20–30 minutes.
- Bake: Bake at 350°F (175°C) for 22–25 minutes until lightly golden and fully cooked.
- Prepare the Frosting: Beat together 4 ounces cream cheese, 2 tablespoons softened butter, 1½ cups powdered sugar, 1 teaspoon vanilla, and 2 tablespoons milk until smooth.
- Finish: Cool the rolls for 10 minutes before generously spreading the cream cheese frosting over the warm cinnamon rolls. Serve immediately and enjoy.
Notes
Always use certified gluten-free ingredients to prevent cross-contamination. Gluten-free dough is naturally softer and stickier than traditional dough, so avoid adding extra flour. For the softest texture, do not overbake. Store leftovers in an airtight container for up to 4 days or freeze unfrosted rolls for up to 3 months.