Introduction

These gluten free cinnamon rolls are soft, fluffy, and packed with warm cinnamon flavor. Perfect for a cozy breakfast or special treat, they offer a delightful twist on a classic favorite without gluten. Topped with a creamy, tangy frosting, they’re irresistible.

A baking dish filled with twelve cinnamon rolls arranged in a tight 3 by 4 grid, each roll showing a golden-brown outer layer with a soft, light beige inner layer spiraling with dark cinnamon filling. The rolls are covered unevenly with a thick, white, creamy glaze that melts slightly into the rolls, creating a glossy finish with some areas where the glaze pools and looks shiny. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup sugar
1 cup milk, warmed to 110°F
1 tablespoon instant yeast
3 tablespoons butter, melted
2 large eggs
3 cups gluten free flour (see notes)
2 tablespoons heavy cream

Filling:

1/4 cup unsalted butter
1 cup brown sugar
1 tablespoon cinnamon
1 teaspoon vanilla extract

Cream cheese frosting:

6 ounces cream cheese, softened
1/3 cup unsalted butter, softened
1 1/2 cups confectioners sugar
1/4 teaspoon salt

Instructions

Step 1: Combine sugar, warmed milk, and yeast in a large bowl. Cover and set aside for 15 minutes to activate the yeast.
Step 2: Once the yeast is foamy, add eggs and melted butter. Beat until smooth.
Step 3: Gradually fold in the gluten free flour, ½ cup at a time.
Step 4: Knead the dough for 5 minutes. It will be tacky and soft; avoid adding more flour. Cover with clean wrap and let rise in a warm spot for 1 hour.
Step 5: Prepare the filling by mixing butter, brown sugar, cinnamon, and vanilla until creamy.
Step 6: Dust a counter with gluten free flour. Roll out the dough to a 1/4-inch thick rectangle.
Step 7: Spread the filling evenly over the dough, then roll it tightly starting from the longer side.
Step 8: Slice the rolled dough into 8 large or 10 smaller pieces. Arrange them in a butter-greased baking dish.
Step 9: Brush the rolls with heavy cream and let them rest for 15 minutes.
Step 10: Preheat the oven to 375°F (190°C) and bake the rolls for 35–40 minutes, until golden brown on the edges.
Step 11: For the frosting, beat cream cheese, butter, confectioners sugar, and salt until smooth.
Step 12: Once the rolls are cooled to room temperature, spread the cream cheese frosting on top and serve.

Tips & Variations

Use a gluten free flour blend designed for baking to ensure the best texture.
For a dairy-free version, substitute milk and butter with plant-based alternatives and use a vegan cream cheese.
Add chopped nuts or raisins to the filling for extra texture and flavor.
Ensure the milk is warmed to about 110°F to properly activate the yeast without killing it.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving for best texture and flavor.

How to Serve

The image shows a white baking dish filled with 12 cinnamon rolls arranged closely in three rows of four, each roll featuring a visible spiral of golden-brown dough and dark cinnamon filling. Thick, white icing is generously spread over the top and sides of the rolls, melting slightly and giving a shiny, creamy texture. The rolls are soft and slightly puffed, with some light toasted spots on the top edges. The light reflects subtly on the glossy icing and warm dough. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

This recipe is tailored for gluten free flour and may not work well with regular flour as the dough texture and rise differ. For a traditional cinnamon roll, use a recipe designed for wheat flour.

How do I know when the yeast is activated?

After mixing sugar, milk, and yeast, the mixture should become foamy or bubbly within 10–15 minutes. This indicates the yeast is active and ready to use.