Sponsored by Bob’s Red Mill.
It’s the post you’ve all been waiting for – Gluten Free Cinnamon Rolls!!!
If you have to eat gluten free then you know how badly it sucks (pardon by french) to miss out on special treats like warm, sweet cinnamon rolls – especially around the holidays. I love cinnamon rolls so much that I once payed a small fortune to overnight a pan of them from a gluten free bakery in San Francisco and they were horrrrible! Like bricks! These babies are not like bricks! They’re flaky and perfect and oh my gosh, I’m just obsessed.
I can’t decide what I love most – the classic, sweet and cinnamon-y taste of these rolls, or the fact that I can eat them any time I want now. It’s a win all around! PLUS, for my dairy-free friends, this recipe can easily be made dairy-free by using vegan butter instead of regular butter, and unsweetened almond milk instead of cow’s milk. You should have seen the look on Lincoln’s face the first time he tried a batch of fresh cinnamon rolls. My goodness.
Products Used:
Before I get into a few helpful notes and tips for making the rolls, I want to tell you that this recipe is sponsored by Bob’s Red Mill. If you have to eat gluten free then I’m sure you’re familiar with this wonderful brand which offers dozens of baking products that are not only gluten free but processed in a separate facility from their gluten-containing products to ensure there is zero chance for cross-contamination.
I love that Bob’s products are not only affordable and minimally processed, but easy to find. My local HyVee carries a TON of their products, including the Gluten Free 1:1 Baking Flour, baking powder, and active dry yeast I used in these rolls. YES, these cinnamon rolls contain yeast. Before you start sweating though, just know that if you can pour something into something else then you can bake with yeast. There is literally nothing more to it then sprinkling yeast into warm milk. No kneading, no nothing. Plus that yeasty scent, flavor, and rise is a MUST for homemade cinnamon rolls.
Tips for Making Gluten Free Cinnamon Rolls:
Now, baking regular cinnamon rolls from scratch can be intimidating – baking gluten free cinnamon rolls can be even moreso. That said, after making 12+ batches of these cinnamon rolls over the past two months, here are my best notes and tips. Be sure to read the post text for more helpful tips:
- Make sure your yeast AND baking powder are fresh and not expired, which will affect the successful rise of the rolls.
- Don’t be surprised by the texture of the cinnamon roll dough. It’s like a very soft play dough vs pliable and stretchy like regular cinnamon roll dough. Be extra gentle with it.
- Don’t roll the dough too thin otherwise it will fall apart. This is the #1 thing to keep in mind to successfully get the rolls into the pan.
- If your unbaked rolls look hideous, it’s fine! They’ll still taste delicious and are going to be slathered in icing anyway. You should have seen my first few batches.
- You CAN prep these gluten free cinnamon rolls a day ahead of time. Please see the recipe card for timing instructions.’
- I cannot guarantee your results will be exactly like mine if you use a different flour blend than the one pictured here.
Alrighty – ready to do this?!
Step 1: Combine the Wet Ingredients
Start by microwaving 1/4 cup butter or vegan butter in a large glass bowl until melted. Add 1 cup milk (any kind – I’ve tested this recipe with skim, 2%, and whole milk, and unsweetened almond milk) and 1 Tablespoon sugar then microwave for 45-50 seconds. Stir the mixture then take a temperature with an instant-read thermometer – we’re looking for 110 degrees.
Sprinkle in 2-1/4 teaspoons Bob’s Red Mill Active Dry Yeast (the equivalent to 1 packet active dry yeast) then stir gently and let the mixture sit until foamy, 8 minutes.
TIP: Be sure to STIR the milk mixture before taking a temperature to get an accurate reading.
TIP: if your mixture does not foam, likely your yeast was old and/or your milk mixture was too hot or not hot enough.
Next add 1 whisked egg plus 1/3 cup sugar then stir to combine.
Step 2: Combine the Dry Ingredients
Meanwhile, stir together the dry ingredients – that’s 2-1/2 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour, 2 teaspoons Bob’s Red Mill baking powder, and 1/4 teaspoon salt. Add the dry ingredients to the wet ingredients in two batches, stirring until the flour is just combined (small lumps remaining are fine) before adding the next batch. The dough will be soft like cookie dough but shouldn’t be incredibly sticky.
Scrape down the sides of the bowl then place it somewhere warm to let the dough double in size, about 1 hour. I use my oven’s “bread proof” setting, though in the past I’ve placed the bowl on top of a heating pad set to low. A warm sunny spot should work too!
Step 3: Spread the Dough Out
Once the dough has doubled in size, scrape it onto a sheet of parchment paper that’s been lightly sprayed with nonstick spray. Lightly oil your hands then spread the dough into a rectangle approximately 1/4″ thick – the rectangle should be roughly 10×14″.
TIP: the dough will be the consistency of soft play dough, versus sturdy and stretchy like traditional cinnamon/bread dough, so don’t be alarmed!
TIP: do NOT spread the dough any thinner then 1/4″ thick or it will fall apart when you slice the cinnamon rolls.
Next, use your fingers to spread 1/3 cup very soft butter or vegan butter over the dough, leaving 1″ clear on the bottom. Be sure the butter is very soft otherwise you’ll tear through the dough.
Mix together 1/2 cup sugar and 2 Tablespoons cinnamon then sprinkle it evenly on top of the butter, again leaving 1″ of the dough clear at the bottom. This will feel like an excessive amount of cinnamon-sugar, but every drop is necessary!
Step 4: Roll then Slice the Dough
Time to roll. Starting at the top, pull the parchment paper down towards you to make the first roll. Continue to roll the dough using the parchment paper instead of your hands until you have one roll left.
At that point, use the bottom of the parchment paper to pull up the bottom of the dough so the log sits in the center(ish) of the parchment paper versus the bottom. Gently pinch the seams together to close.
Next, using a sharp knife, slice the log in half using one confident slice versus a sawing motion. Slice each half in half, then each quarter into thirds to make 12 slices total. Wipe off the knife as necessary with a paper towel. If the dough seems super wet it might be helpful to dip your knife in the flour blend in between slices.
Transfer the rolls into a nonstick sprayed 9″ pie pan – I use the knife as kind of a scraper/support for each slice. Again, this dough is much softer then traditional cinnamon roll dough so be gentle. If the slices get misshapen – that’s ok. They’ll puff up during the second rise, plus they’ll be covered in icing anyway!
Place the pie pan in the same warm spot to let the cinnamon rolls puff up and rise a second time – mine usually take 30-40 minutes.
Step 5: Bake then Ice the Rolls
Bake the rolls for 16-20 minutes at 350 degrees or until the tops are golden brown, rotating the pan 180 degrees halfway through. Let the cinnamon rolls cool for at least 15 minutes before slathering in icing, otherwise they’ll absorb it all.
The icing is just 2 Tablespoons room temperature butter or vegan butter whisked vigorously with 1 cup powdered sugar, 1-1/2 Tablespoons hot water, and 1/2 teaspoon vanilla. I tried this recipe with a cream cheese frosting and this simple butter + powdered sugar version is amaaaaaaazing!
Can You Reheat Gluten Free Cinnamon Rolls?
These rolls are best enjoyed warm (duh) though they actually reheat FABULOUSLY. Just microwave for 20 seconds or so. Also YES, you can make them a day ahead of time! Directions are in the notes section of the recipe card below. I hope these gluten free cinnamon rolls bring you as much joy as they do for us! ENJOY!
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Gluten Free Cinnamon Rolls
Description
Yes, you can be gluten-free and have your cinnamon rolls too! Gluten-Free Cinnamon Rolls are sweet, fluffy, and made from pantry staples.
Ingredients
- For the rolls:
- 1/4 cup butter or vegan butter
- 1 cup milk (see notes)
- 1/3 cup + 1 Tablespoon sugar, divided
- 2-1/4 teaspoons Bob’s Red Mill Active Dry Yeast (or 1 packet of yeast)
- 1 large egg, whisked
- 2-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour (blue bag not red bag)
- 2 teaspoons Bob’s Red Mill Baking Powder
- 1/4 teaspoon salt
- For the filling:
- 1/2 cup sugar
- 2 Tablespoons cinnamon
- 1/3 cup extremely soft butter or vegan butter
- For the icing:
- 2 Tablespoons butter or vegan butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-1/2 Tablespoons hot water
Directions
- Read post in its entirety before making.
- Add butter to a large glass bowl then melt in the microwave. Add milk and 1 Tablespoon sugar then microwave for an additional 45-50 seconds, stir with a spatula, and take a temperature using an instant read thermometer - we’re looking for 110 degrees. Sprinkle in yeast then stir gently and let sit until foamy, 8 minutes. (If your mixture does not foam, likely your yeast was old and/or the temperature of the milk mixture was too cool or too warm.) Add whisked egg and remaining 1/3 cup sugar then stir gently to combine.
- Meanwhile, in another bowl add gluten-free flour blend, baking powder, and salt then stir with a fork to combine. Add to wet ingredients in two batches, stirring until flour is just incorporated (small lumps remaining are fine) before adding the next batch. Dough should be very soft but not overly sticky - kind of like sugar cookie dough. Cover with a tea towel then set somewhere warm to double in volume, 1 hour. I use my oven’s “bread proof” setting, though placing the pan on a heating pad set to warm, or placing in a warm sunny spot will also work. Your dough may not rise if it's not in a warm enough spot.
- Combine sugar and cinnamon from filling recipe in a small bowl then set aside. Spray a 9” pie plate with nonstick spray then set aside.
- Scrape the dough onto a large sheet of parchment paper that’s been lightly sprayed with nonstick spray then, with lightly oiled hands, spread dough into a 1/4” thick rectangle, roughly 10x14”. THE KEY TO SUCCESSFULLY SLICING THIS DOUGH IS TO NOT PRESS IT TOO THIN.
- Using your fingers, gently spread softened butter over the dough, leaving 1” clear on the bottom. Sprinkle the cinnamon sugar mixture evenly on top, avoiding the clear strip of dough then, using the parchment paper, gently roll the dough from the top down towards you. Continue to roll the dough into a log using the parchment paper instead of your hands until you reach the bottom. Lightly pinch the seams of the dough together then slice the log into quarters using a sharp knife in one slicing motion vs sawing at the dough. Wipe off knife in between cuts as necessary and/or dip knife in flour blend to prevent sticking. Slice each quarter into thirds for 12 slices total then arrange the slices in the prepared pie plate. Since the dough will be very soft, it helps to use the knife to re-slice and scrape each roll off the parchment paper and into the pan.
- Place rolls somewhere warm to rise until puffy, 30-40 minutes. Again, I use my oven’s “bread proof” setting. During the last 10 minutes of rising time, preheat oven to 350 degrees. Bake rolls for 16-20 minutes, or until golden brown on top, rotating the pan 180 degrees halfway through.
- Let rolls cool for 15 minutes then make the icing. (If you ice them while they’re too hot they’ll absorb all the icing.) Add ingredients for the icing in a bowl then whisk vigorously until smooth. Spoon icing on top of the rolls then serve. Rolls are best the day they're made but leftovers can be stored in the refrigerator and microwaved for 20-25 seconds uncovered to warm back up.
Notes
- Be sure to read the post text for photos and tips!
- I have tested this recipe using whole milk, 2% milk, and unsweetened almond milk.
- Make sure your yeast AND baking powder are fresh and not expired, which will affect the successful rise of the rolls.
- The consistency of the cinnamon roll dough is like very soft play dough so don't be surprised or discouraged when it doesn't look or feel like traditional cinnamon roll dough.
- Don't roll the dough too thin otherwise it will fall apart. This is the #1 thing to keep in mind to successfully get the rolls into the pan.
- Don't panic if your rolls don't slice up perfectly - they'll rise and shape up nicely, plus they'll eventually be covered in icing. Again, my biggest tip for successfully slicing the rolls is to make sure the dough isn't rolled too thin.
- You may prepare the rolls a day ahead of time - prepare through step 6 then cover pie pan tightly with saran wrap and refrigerate. The following day, remove saran wrap and place rolls somewhere warm to rise - mine take 1-1/2 hours though yours may take more or less time. Bake and frost according to recipe instructions.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Please tell me you will have a cookbook published soon!! My daughter was diagnosed celiac about a month ago and your recipes are what is keeping us alive!! I did buy your gluten free guide, but I need more!!!
Oh gosh, nothing in the works but I’m so glad to hear you’re loving the recipes!!! Let me know if ever have a request! ;)
HI!! These look soo yummy! However, I do not need to follow a gluten free diet. I see you are using 1:1 bobs flour, does that mean I’d be able to sub AP flour exactly? Thanks!!
Unfortunately not with this recipe – you’d need to knead a regular dough, etc. Look up The Pioneer Woman’s cinnamon roll recipe – they are DIVINE!!!
May I substitute king Arthur measure for measure as Bob red mill cannot guarantee tree nut free in their gf blend?
I didn’t test with anything other then Bob’s mix, but I think it should be just fine!
I tried with the King Arthur Measure 2 Measure gf flour and they came out perfectly!! This was the only recipe I’ve tried that everyone loved and couldn’t believe was gluten free!
I made them with Namaste GF perfect flour blend from costco, and they turned out beautifully!!
Yesssss! I have been DYING for this recipe, thank you! I will be making these for the holidays for sure!
Did you play around with freezing them at all? I’m wondering if I could freeze them at some point maybe before the rising process? I would love to stick some in the freezer for a weekend craving! :-)
Yay, yay, yay!! I hope you love them! I did freeze a batch and they didn’t rise very well after thawing. They still tasted ok, but were just a little denser then made fresh.
Oh! Man! You have inspired me to not only make these marvelous looking cinnamon rolls, but I feel compelled to try making pepperoni bread with the roll recipe! (Sans cinnamon and sugar, of course) I have an old Fleishmann’s yeast recipe for pepperoni appetizer bread but have been wracking my brains on how to make a GF version. I think this may solve my problem!
Sweets seem to be easy to make GF. It’s the savory, breads things that I crave!
Oooo – let me know how it turns out! I agree with nixing the 1/3 cup sugar, but I’d keep the Tablespoon of sugar you add to the yeast mixture as it’s what “feeds” the yeast.
This looks good. In your multiple tests, did you ever substitute the egg for a flax seed “egg” and if so did that work?
I did not test using an egg replacer, I’m sorry!
Alexis, did you ever try making these with a flax seed egg or any other kind of egg replacer? If so, how did it turn out? Thanks!
I can’t consume eggs, so for my substitute, I actually used applesauce (which I love using). It worked really well and the cinnamon rolls came out perfect!
I have been waiting for what seems like forever for this recipe from you! Okay, maybe three years since being GF! :) I have followed you for such a long time, before and after GF, and your recipes never disappoint!!! I second that you publish a cookbook soon to go along with your GF guide!!!
I can hardly wait to make this recipe. Thank you so much for sharing!
THANK YOU!!! Can’t wait to make these!
Do you have a weight measurement for the flour? These look amazing!
Cinnamon rolls!
YES!!!! I’m making these right now for my celiac 6 year old who’s be GF for 2 years. I’ll keep you posted!!!
Made these this morning! They were delicious. Even the non-GF people in the house enjoyed them! The pro tip on the sprayed parchment paper was genius. This is so much easier than how i was doing it before! I did make the glaze with real maple syrup instead of water…..amazing! Give it a go! Thank you for this recipe! My new GF cinn roll go to!
Yeah!! So glad everyone liked them, Laura!
Do you have a calorie count for these?
These look amazing and I definitely need to make these during the holiday season!
Can’t wait to make the GF cinnamon rolls. Thank you for sharing recipe. Where did you purchase the cute white plate the cinnamon roll is displayed on?
Pier 1 :)
Look forward to trying this recipe.
Hi there! Could I use coconut milk?
Hi Brenda! I didn’t test this recipe with coconut milk but I bet it could work! Will you let me know if you give it a try?
These are awesome! My rising time was a bit longer (I used a different brand of flour), but definitely worth the wait! Second time around, I cut them into 8 rolls instead of 12. Nice big rolls, and they still baked great. Thank you for this recipe!
I’m so glad to hear it, Lisa!! Thanks so much for your feedback!
Thank-you for the cinnamon rolls recipe I can’t wait to make them. I to am gluten free and soy free thx again Cindy from Colorado.
Have you tried your cinnamon roll dough to make dinner rolls? Maybe eliminating the extra 1/3 c. of sugar in the dough will make that work?
I haven’t, but I have a GF dinner roll recipe for you! https://iowagirleats.com/2016/11/14/gluten-free-dinner-rolls/
Hey there! Would anything need to be changed for high altitude? I live in Colorado (5,000ish feet). Thanks in advance!
Good question – unfortunately I have no idea! 😬 I would say any adjustments you normally make you might want to do the same for this recipe!
Have you made these, frosted and the froze them only to thaw them on the morning you need them for a special occasion?? Do they thaw well? I would like to make in advance if possible. TY
[…] From: iowagirleats […]
Made exactly as described, very easy. Excellent result
I’m so so glad to hear it, Jan! Thank you for taking the time to leave your feedback and recipe rating! :)
i made these on Thanksgiving and they were delicious! took about 3 hours total time for me, but so worth it!!!!!!
I’m so glad, Beth!! Thanks for leaving your feedback!
Is this egg in the recipe a binder? I’m just wondering if I could use a flax egg in place.
[…] Mill. I was happy to partner with BRM this holiday season on a couple comfort food faves – my Gluten-Free Cinnamon Rolls and this cozy Homestyle Beef and Noodles. Bob’s Red Mill makes dozens of gluten-free baking […]
Soft play dough must have never played with it! Save your ingredients there expensive ! Not even worth the parchment!
Hi Snow, could you elaborate on what happened when you tried this recipe?
I have had the same problem each time i have made it. The dough is more like a pancake batter than playdough. i always seem to need more flour. Not sure what is causing this? I have followed every step in order.
Hi Katie! Do you mean soupy like pancake batter? What kind of flour are you using?
I had the same consistency issue. Mine were definitely more like soupy and pouring consistency than a soft moldable consistency. I used the Bob’s Red Mill products recommended in the recipe and had to add significantly more flour in order to be able to spread the dough on parchment to try and roll.
me too! I used Bob’s Red Mill 1-to-1 but didn’t have enough so had to add a sprouted GF flour mix I had on hand. I just added more until it was a little thinner than sugar cookie dough. Turned out a tiny bit try, but not bad overall! Was too sugary for me but my husband loved them (and that’s who I made them for)! Thanks for the recipe :-)
I made these with Namaste GF Perfect Flour Blend from Costco. They were wonderful, and honestly not much more difficult than traditional wheat flour cinnamon rolls! Thank you!!
I’m so glad to hear it, Kate! Thanks for your review and recipe rating! :)
How do I make these the day before? They look AMAZING!
Do you hand mix the dough or in the mixer?
By hand.
These are amazing! They rose well, baked well, and have the best texture and flavor. I used Cup4Cup instead of Bob’s 1:1 and had no noticeable issues with the switch. Thanks for this recipe – so exciting to have fluffy cinnamon rolls again!
So excited that you’re excited, Sara! Thanks for leaving your feedback and recipe rating!
Can’t wait to try this recipe! Do I have to have a glass mixing bowl and glass pie plate? Will a stainless steel bowl and stainless springform pan work?
Stainless steel bowl for sure is fine – not sure how the stainless pan might affect baking time/temperature. Just thinking about how many boxed cake mixes suggest different baking temps/time for glass vs nonstick, etc!
I’d love more clarification on which step is the 5th step that we can refrigerate it over night on? Thx so much
Yes, I’m confused which is 5th step. Wanting to make o. Christmas Eve for Christmas morning.
Prepare the rolls up to the step where you let them rise. Refrigerate and then pull out the next day to rise. I think she said 1 1/2 hours. Then bake
Sorry about that! I wrote the recipe using numbered bullets which I realize don’t transfer over using my recipe plugin! You’ll want to make the rolls through rolling, slicing, and placing into the pan. Cover with saran wrap then refrigerate overnight. In the morning, uncover then let rise and bake. I’d leave up to 2 hours the morning of to let the cold rolls rise. I hope this helps – Merry Christmas, ladies!
I counted the paragraphs as step 1, 2, etc. If I’m correct, you cover w saran wrap and refrigerate prior to letting it rise a second time. That’s my plan for Christmas! The recipe sounds amazing and we miss cinnamon rolls :)
You got it! Make the rolls through rolling, slicing, and placing into the pan then cover and refrigerate overnight. In the morning, uncover and let rise then bake per usual. I’d leave up to 2 hours the morning of to let the cold rolls rise. I hope this helps and you love the rolls!! :) Merry Christmas!
Hi and Merry Christmas! I’m making these right now and I would describe my dough as overly sticky and softer than soft play dough. I’m going to add a little bit more flour. I live in the south and it’s more humid here, so maybe this will fix it??? Wish me luck!
Hi there! I looked high and low for a recipe that I thought I’d be successful making and decided on this one. This flour has been my favorite this holiday season. It makes amazing cut out cookies as well. I just finished making them for tomorrows Christmas breakfast and they look and smell amazing!! My family is so excited. I went with a cream cheese frosting but next time I’ll give yours a try. Thank you so much and Merry Christmas!
Seriously the BEST cinnamon rolls EVER. You would never know they are gluten free! Amazing!
I made these today for Christmas morning! They were excellent! Thank you. I will say I mixed things up a bit by making the filling an orange honey sausage blend, a Southern living idea that made these disappear quickly. 👩🍳🎄
I made these for Christmas morning and even the gluten-loving members of the family enjoyed them! Easy to make and so delicious. I made the rolls the day before and refrigerated them for 24 h, then let them rise for 2 h before baking.
Question – these were very good however was curious if It was normal for them to be “cakey”. I used a duck egg and oat milk so I wasn’t sure if this was what I should expect. Will definitely be making them again
Duck eggs have less water content in them than chicken eggs do. I recommend you add a tbsp of water or less until the consistency seems right!
I made this recipe for Christmas morning and loved it. I hadn’t read thru the notes at the end so I was a little thrown off by the consistency of the dough, but they turned out delicious and way better than my old gluten filled recipe.
I made these for my celiac daughter on Christmas Day, and they turned out great! I will definitely make them again
How many carbs per roll. My granddaughter has type 1 diabetes and celiac but being from New Orleans I am trying to make a gluten free kingcake.
I recently became gluten-free and have been missing cinnamon rolls like crazy! I was so excited to try this recipe and followed it perfectly, except that I made them overnight. I’m not sure if this effected the taste of the rolls, but it really seemed as if it was the flour that made them taste lackluster. They had a bread-like/dense taste rather than the usual cinnamon roll fluffy texture and the flour made the whole thing smell strangely bad. Despite the taste/texture, the filling and icing were fantastic and I will for sure try this recipe again with a different flour.
Hi Caroline! Did you use the Bob’s mix in the blue bag that I shared in these photos, or another mix? Bob’s also has a gluten-free all-purpose baking flour that comes in a red bag which includes bean flours. I’ve read that they can have an aftertaste, but the 1:1 baking mix in the blue bag does not contain bean flours.
I really dislike the red bag of bob’s mix! It has a terrible after taste. But the mix in the blue bag worked great for this recipe!
Thanks for sharing! Do they keep long after they’ve been cooked?
Very well for several days in the fridge. Just reheat for 20 seconds or so in the microwave.
Delicious, so glad I found this recipe. My daughter has Celiac disease so we only have GF flour in the house. I used Schär flour as it’s the only brand available to me locally in the middle of nowhere Estonia. Worked perfectly, household of 5 very pleased. I’m going to try the recipe without the cinnamon and sugar step to make soft white bread rolls.
Have you frozen the raw slices before baking and if so what were the results
These came out great. My gluten-eating family thought these were A-1! I used Earth Balance butter sticks and unsweetened vanilla almond milk to make them dairy-free as well. My only problem was when I put the cut rolls into the pan, they did not want to stay upright, but I used a 13 x 9 pan, so that’s probably why. They rose beautifully, though, so I had 12 big cinnamon rolls. Thank you so much for the recipe. I hadn’t had a cinnamon roll in so long I almost forgot what they tasted like.
Sooo glad to hear it, Rene! Thank you so much for your feedback and recipe rating!
Just made these and holy cow were they good! Definitely a little tricky to roll since the dough is so soft/sticky but the parchment paper helped a lot! Found a new staple recipe!!