Gluten Free Cinnamon Rolls

Gluten Free Cinnamon Rolls recipe

The Spruce / Kristina Vanni

Prep: 30 mins
Cook: 30 mins
Rise: 70 mins
Total: 2 hrs 10 mins
Servings: 12 servings
Yields: 12 rolls

It is easy to make fluffy and decadent cinnamon rolls even if you are following a gluten-free diet. With the rise in gluten-free baking, it is easy to find cup-for-cup prepared gluten-free flour blends in the baking aisle of most large grocery stores. If you are unable to source a pre-mixed blend, it is easy to create your own, as well.

These gluten-free cinnamon rolls are made with a cinnamon-sugar filling and a delicious glaze drizzled on top. Serve them warm and fresh from the oven on a leisurely weekend morning for breakfast or brunch, and your family will thank you!

Ingredients

  • Gluten-Free Cinnamon Rolls:
  • 1 cup whole milk
  • 1 (1/4-ounce) package active dry yeast
  • 1/2 cup, plus 1 tablespoon granulated sugar (divided)
  • 1 large egg
  • 5 tablespoons unsalted butter (melted and cooled, divided)
  • 3 1/2 cups gluten-free flour blend (plus more for dusting)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Cinnamon-Sugar Filling:
  • 3 tablespoons butter (melted)
  • 1/2 cup brown sugar (firmly packed)
  • 2 teaspoons ground cinnamon
  • Glaze:
  • 1 1/2 cups powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients. Coat a 9-inch round metal cake pan with cooking spray and set aside.

    ingredients for Gluten Free Cinnamon Rolls

    The Spruce / Kristina Vanni

  2. Warm the milk to about 105 F. Pour the warmed milk into a medium mixing bowl. Sprinkle the yeast and 1 tablespoon of sugar over the milk, and set aside until the yeast dissolves and is bubbly—about 5 minutes.

    warm the milk and mix with yeast and 1 tbsp yeast

    The Spruce / Kristina Vanni

  3. Add the egg and 4 tablespoons of the melted and cooled butter to the yeast mixture. (Reserve the remaining 1 tablespoon of butter.)

    add egg and butter to yeast mixture

    The Spruce / Kristina Vanni

  4. Place the gluten-free flour blend, baking powder, salt, and remaining 1/2 cup sugar in a large bowl and whisk to combine.

    combine dry ingredients

    The Spruce / Kristina Vanni

  5. Add the flour mixture to the yeast mixture and stir until well-combined. The dough will be thick and tacky. Allow the dough to rest for 10 minutes.

    Add the flour mixture to the yeast mixture

    The Spruce / Kristina Vanni

  6. Dust a piece of parchment paper with the additional gluten-free flour blend. Roll the dough into a 10x16-inch rectangle, about 1/4-inch thick.

    Roll the dough

    The Spruce / Kristina Vanni

  7. Brush the surface of the dough with the 3 tablespoons of melted butter.

    Brush the surface of the dough with melted butter

    The Spruce / Kristina Vanni

  8. In a small bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.

    make the cinnamon sugar filling for Gluten Free Cinnamon Rolls

    The Spruce / Kristina Vanni

  9. Roll the dough into a tight log and pinch the seam together at the top to seal.

    Roll the dough into a tight log

    The Spruce / Kristina Vanni

  10. Use a serrated knife or dental floss to cut the dough crosswise into 12 pieces.

    cut the dough crosswise into 12 pieces

    The Spruce / Kristina Vanni

  11. Place the rolls cut-side up in the prepared cake pan. Cover with a clean kitchen towel and set aside in a warm place to rise for 1 hour. The buns will not double in size but will soften and expand slightly.

    Place the rolls cut-side up in the prepared cake pan

    The Spruce / Kristina Vanni

  12. Preheat the oven and heat to 350 F. Once the buns have risen, brush the tops of them with the reserved 1 tablespoon melted butter. Bake the buns until light golden brown—about 30 minutes.

    brush tops of cinnamon rolls with butter

    The Spruce / Kristina Vanni

  13. Whisk all the glaze ingredients (powdered sugar, milk, and vanilla extract) together in a small bowl until smooth.

    Whisk all the glaze ingredients together

    The Spruce / Kristina Vanni

  14. Place the baked buns on a cooling rack and let cool for about 5 minutes. Spoon the glaze evenly over the cinnamon buns before serving. Enjoy warm.

    cool and glaze gluten free cinnamon rolls

    The Spruce / Kristina Vanni