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.
These were amazing!! I did a sticky bun version with your recipe for dough, butter and cinnamon no sugar and roll up. Sticky sauce in the bottom of the pan and baked 35 mins- outstanding
That sounds awesome!! Going to try that…
I’m on my first week of eating gluten free, and had a big craving for cinnamon rolls. Did a quick search and landed on these. The pictures looked great!
These were FANTASTIC. Soft, full of cinnamon flavor, and delicious. The dough is a bit more difficult to work with than traditional, but it’s worth it in the end.
So thrilled you loved them, Ashleu! I appreciate the review and recipe rating, too!
I made this it was horrible the dough did not raise it stick to parchment paper would not roll so we made cinn balls
Hello! I am a beginner when it comes to GF baking, and decided to tackle these as one of my first recipes (risky!). I did make a few substitutions: I used unsweetened almond milk, Earth Balance dairy free butter, and then brown sugar for the filling. In addition, I baked them in a non-stick 9×9 square pan because that was all I had… I did end up needing to bake these for about 35 mins to get them browned, not sure if that was because of my pan or my oven. In the end, these turned out incredible!!!! If you’re new to baking or your recipe does not work out, don’t give up :)
I’m so glad to hear it, Sarah!! Thank you so much for your recipe review and rating!
Hi, I made a batch of GF cinnamon rolls for my wife for Valentine’s Day. All went well up to the time to cut the rolls and plane into the baking dish. There was absolutely no way to hold them together, and were a splattered mess going into the baking dish. I’m new at GF baking and would like to know where I went wrong. I thought the dough was too soft. Should I have, or could I have added more flour to make the dough tighter, or is GF dough kind of a sloppy mess? Thanks
Hi Len! The dough is very, very soft so while I’m not sure about “splattered”, yes they can look a little “sloppy”. They should rice nicely though during the second rise and puff up and be uniform, like the photos. Does that help? In the future, if the dough just seems way too difficult to handle, I would refrigerate it before pressing into a rectangle.
After eyeing this recipe for months, I finally got the courage to try it. I’ve never made homemade cinnamon rolls before and was intimidated to try, especially with what I’ve read about making GF cinnamon rolls. The end result was fantastic tasting and utterly delicious! (This coming from a true lover of all things gluten, however I only ever bake gluten-free now because my daughter has Celiac). I highly recommend everyone give this recipe a try! Thank you to IGE for the detailed step-by-step directions, I followed them exactly. Used the Bob’s Red Mill flour and measured it with a scale. The simple frosting was amazing! I did have a few challenges while making the recipe, but maybe it will be a bit easier with practice….dough was a bit sticky and I needed my husbands help to spray Pam on my fingers intermittently. After transferring the rolls to the dish, they looked far from perfect, but tasted super delicious in the end. Thanks!
SO glad it was a success for your, Bethany! If the dough is too sticky for you try sticking it in the freezer in the bowl for 5-10 minutes – that should help next time! Although that said, I do go heavy on the Pam fingers too. ;)
so good! mine came out a little loosely rolled, but me and the fam finished the batch in minutes, so it was a massive success! thank you for the recipe!
YES!! Thrilled to hear it!!
My poor cinnamon rolls didn’t rise even after 3 hours on top of my oven. I cooked them and they are hard like rocks. 😭 I followed directions to a teaspoon😂. What did I do wrong?
Shoot, so sorry to hear that, Angie! Were your yeast and baking powder fresh?
Why do you need Yeast and SO much baking powder.
Idk, Karen, that’s just how the recipe works. Feel free to adjust and see how that goes.
I had trouble also with the dough being soft. However, you can cut the rolls and put them into individual ramkins to keep the shape.
Made these this morning….Mine don’t look like the photo (not fluffy or normal cinnamon roll looking). Instead, they are thick and dense, but almost not done?
:( It’s probably my error, but I won’t make again.
WOW!!!! I have never made a comment before but I have to for this recipe! One word to describe these cinnamon rolls…phenomenal!
Thank you Kristin for sharing this recipe. I have not been able to find a good gluten free cinnamon roll until now! It’s a little time consuming but let me tell you…it’s worth it!!
Glorious! Absolutely divine! My mom used to make cinnamon rolls for Christmas, but now that I’m GF, I can’t eat them. I tried your rolls for Christmas morning and it made me so happy. I followed the recipe to the letter and my rolls were scrumptious! Thank you so much. I love all your recipes!
Thanks so much for this post. Followed all the directions and was able to make a dream come true – made delicious gluten-free cinnamon rolls for Christmas which made this year’s Christmas – despite this terrible year – a really lovely, magical day. Thanks again for the excellent post with all the tips!!
I made these for Christmas. I decided to make them a week from Christmas. I split the recipe into 2 round cake pans (1 would be the tester pan to eat now and the other I would leave unfrosted to freeze for the big day). I followed the recipe exactly but I used Namaste flour due to other food allergies. They were wonderful!
The frozen batch- I moved them over to the fridge on Christmas Eve and then stuck the pan in the toaster oven on Christmas morning until you could smell them. Whipped up a quick cream cheese icing and TaDa. Magical ❤️ PS this was my first experience with any type of yeast baking and I so appreciate the well written recipe. Love some Iowa Girl Eats
Great cinnamon rolls. Easy to make.
EXCELLENT recipe! I made a sugar-free version using granulated Allulose for the dough + filling, and Swerve powdered sugar for the icing. I also added half a teaspoon of sea salt to the cinnamon mixture because I like salty-sweet flavors and my vegan butter was unsalted. (You didn’t specify whether to use salted or unsalted butter so it might be worth clarifying.) My favorite vegan butter is Mykonos brand. I also used unsweetened, plain Chobani oat milk which worked well. (It has a high fat content which I like.) The yeast proofed up just fine with the oat milk and sugar alternative. No problem there. The only issues I had were with spreading out the dough. It may have been too sticky — hard to tell if it was supposed to be that way or not — but it kept sticking to my fingers and lifting up from the parchment. I was able to manage with it after some careful attention and it rolled up beautifully. Using flour on the knife was essential while cutting! I also baked it for 16 minutes but the top was not golden brown. My oven burns hot so I didn’t want to over-bake it and a cake tester came out clean. However, I think I may have under-baked it because although the texture appeared fine, it ended up having a mouth feel + flavor like the raw dough. So, I popped it back in the oven for four more minutes, with icing on it and all, and that seemed to do the trick. Thanks for sharing this recipe. I’ve been on the lookout for a good GF recipe and I found it here! Hooray!!
I made this for Christmas morning and they turned out amazing. I used Earth Balance sticks and Oat milk so my dairy-free son could eat them. For the GF flour, I used Better Batter. I loved the detailed instructions and pictures. I found the description of the dough especially helpful. I have been baking GF for 10 years and this is by far the best recipe for cinnamon rolls that I have tried. Merry Christmas!
I had to make a flax egg to make it vegan and I used date sugar, which in baking says to reduce the flour by 25%. Everything was looking amazing until after the second proof. I thought I misunderstood the directions because I couldn’t find where I thought I had read to preheat the oven while the rolls were proofing that was in the notes before, not in the actual recipe and not in the notes afterwards so I missed it when I went back to check So I took them out for the rest of the preheat. Now they’re in the oven looking flat and not browning and have been in for 20 min. Was it taking them out of the oven during the preheat?
Thanks so much for this recipe. Have made them this Christmas morning for my gluten free / cow dairy free family and they are perfect. The directions and photos were such a help. Truly a treat!