Gluten free cinnamon rolls Easy
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These gluten-free cinnamon rolls are ridiculously good! They taste like Cinnabon knockoffs but are gluten-free.

They’re delicate and tender, with a swirly filling and cream cheese frosting that’s just right. Breakfast on Christmas morning or any other time!

What Makes This Dish So Delicious?

Gluten free cinnamon rolls
Food: Gluten free cinnamon rolls (Source: Handle the Heat)
  • On Christmas morning, we love cinnamon rolls, and they are ideal for entertaining overnight guests. You may also make them ahead of time for a stress-free morning.
  • These cinnamon rolls taste exactly like the ones from Cinnabon, but they’re gluten-free. Because they are gluten-free, they will not rise as much as gluten-containing dough, but they will taste exactly the same! The cream cheese icing is absolutely delicious! Seriously, this is the only cinnamon roll recipe you’ll ever require!
  • They’re easy to make ahead of time and reheat for a quick breakfast or brunch. Keep them for 3 days at room temperature or 5 days in the fridge in an airtight container. Warm in the microwave for 30 seconds to reheat. Reheated cinnamon buns made in the microwave are more moist and soft than those made in the oven.

Is It Possible to Freeze This Recipe?

Absolutely! Getting ahead of the game appeals to me. One of two approaches is recommended:

  1. The baked but unfrosted rolls can be frozen. You can thaw them later, bake them in the oven for a few minutes, and ice them while still warm.
  2. You can even freeze the cinnamon rolls totally iced and frosted if you choose. Allow them to cool before wrapping them in plastic wrap and foil and freezing them.

Chef’s Advice

  • Make sure your warmed milk and melted butter aren’t too hot to touch; they should be warm but not hot.
  • Gluten-free flour behaves differently depending on the manufacturer! Depending on the gluten-free flour you use, you may get various results.
  • If your dough is too sticky or unmanageable, add more flour gradually. Begin with one tablespoon and gradually add more by the tablespoon as needed.
  • Make sure the gluten-free cinnamon rolls don’t overcook! It’s simple to accomplish and will alter the flavor and texture.

Cinnamon Rolls

30 minutes to prepare
30 minutes to cook
1 hour to get up
2 hours total

These gluten-free cinnamon rolls are very delectable! They taste like Cinnabon knockoffs but are gluten-free. They’re delicate and tender, with a swirly filling and cream cheese frosting that’s just right.


For the Dough

  • 1 cup warm milk or alt-milk (like almond, oat, macadamia milk), warmed to 110°-115°F, see Notes
  • 1 packet active dry yeast 2 ¼ teaspoons
  • ½ cup white sugar
  • ½ cup unsalted butter melted and cooled until just warm to the touch, about 110°-115°F, see Notes
  • 2 eggs whisked
  • 1 teaspoon apple cider vinegar
  • 3 ½ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour see Notes
  • 1 ½ teaspoons xanthan gum only if flour doesn’t contain it already, see Notes
  • 2 teaspoons gluten-free baking powder
  • ¼ teaspoon salt

For the Cinnamon Filling

  • 1 packed cup brown sugar
  • 3 tablespoons cinnamon
  • 6 tablespoons unsalted butter softened, or margarine

For the Cream Cheese Frosting

  • 6 tablespoons unsalted butter softened
  • 6 ounces cream cheese at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt


  • Large bowls (2)
  • Stand mixer with bread hook (or knead by hand)
  • Medium bowl
  • Fork
  • 9×13 baking dish
  • Parchment Paper

Instructions For Cinnamon Rolls

Gluten free cinnamon rolls Healthy
Food: Gluten free cinnamon rolls (Source: Handle the Heat)
  1. Pour warm milk over the white sugar in the bowl of a stand mixer (or a big mixing basin if you prefer to knead by hand). Stir everything together. Sprinkle the yeast on top and let aside until bubbly or frothy; at the very least, the mixture should have a film on top. This should take no more than 5 minutes.
  2. Toss the yeast mixture with the melted butter (about 110°F; warm but not hot). Whisk together the eggs and apple cider vinegar. Combine gluten-free flour, baking powder, salt, and xantham gum (if your gluten-free flour doesn’t already have it) (See Note). Attach the bread hook to the mixer and mix on medium speed for 5 minutes, or until the dough is soft and pulls away from the sides of the bowl. It should not feel dry but a touch sticky. See Note to mix by hand.
  3. Lightly oil a large mixing basin and transfer dough to bowl. Cover and place in a warm position. Let rise 1 hour. If your place is cooler, it may take a little longer to rise, but the dough should be a bit puffier and should leave an indentation when poked. It will not double in size.
  4. Meanwhile, create the cinnamon filling. In a medium bowl, add all ingredients and use a fork to stir very well. Alternately, beat all ingredients together using a stand mixer and paddle attachment.
  5. Preheat oven to 350º F. Lightly coat a 9×13” baking dish with softened butter or cooking spray.
  6. Cut a piece of parchment paper to about 12×18” and lay on the counter. Scrape the dough on top. Press the dough to fit the parchment sheet; the dough should be around 12×16” as well. It’s OK if it doesn’t quite fit the entire sheet.
  7. Evenly spread the cinnamon filling across the rectangle of dough, leaving ½” raw at one end (short side, not long side) (short side, not long side).
  8. Carefully, use the parchment sheet to begin tightly rolling the dough. Use the parchment to fold over the first 1” or so of the short side with filling all the way to the edge. Continue rolling the dough by folding the parchment over to the opposite side. It will roll naturally.
  9. Cut the roll into 12 equal pieces. Place evenly into baking dish and bake 25-30 minutes. They will not bubble up like cinnamon buns with gluten in them but will get a bit fuller and should be a little golden brown. Do not overbake!
  10. Meanwhile, create your cream cheese frosting. Add cream cheese and butter to the bowl of a stand mixer or a large mixing bowl and beat until well mixed. Cream cheese should be absolutely creamy with no firm lumps. Add in powdered sugar, vanilla extract, and salt; mix on medium speed until blended.
  11. When cinnamon rolls are completed baking, remove from the oven and allow stand 10 minutes before slathering tops with cream cheese icing (A butter knife or offset spatula work nicely) (A butter knife or offset spatula work well). Serve with more cream cheese icing.


  • IMPORTANT: Make sure your warmed milk and melted butter aren’t too hot to touch; they should be warm but not hot. If they’re too hot, they can destroy the yeast. Check them with a thermometer before each step in which they come in contact with the yeast for foolproof gluten-free cinnamon rolls!
  • Flour: I recommend using Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Gluten-free flour behaves differently from brand-to-brand, so you may see varied outcomes based on the type of flour you use. Use the suggested flour from Bob’s Red Mill for optimum results.
  • Xanthan Gum: If your gluten-free all-purpose flour blend does not have xanthan gum, add 1 ½ teaspoons xanthan gum to the mixer when adding flour blend and baking powder. The recommended gluten-free flour (Bob’s Red Mill 1-to-1 Gluten Free Baking Flour) already has xanthan gum and does not require this item added.
  • Sticky Dough: If your dough seems extremely sticky or unmanageable, gently increase the amount of flour. Start with one additional tablespoon of flour, adding more as needed to make the dough workable.
  • Mixer: If mixing by hand instead of using a stand mixer, add all ingredients as indicated in steps #3 and #4 to a large mixing bowl. Stir with a spatula until combined well. Turn out onto a lightly floured surface and knead by hand for 1-2 minutes. You are not making gluten by kneading this dough, but kneading will assist incorporate all components as easily as if you used a stand mixer.
  • Frosting: This recipe makes plenty of cream cheese frosting since I’m quite sure that’s the tastiest part! You will not use all of the frosting when glazing the cinnamon rolls in the baking dish; preserve for serving and reheating!
  • Storage & Reheating: Keep in an air-tight container at room temperature up to 3 days; 5 days in the fridge. To reheat, warm in the microwave for 30 seconds. Microwaving provides moister and more tender reheated cinnamon buns than the oven.

Nutrition Information

Serving: 1cinnamon roll, Calories: 536kcal, Carbohydrates: 74g, Protein: 6g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 245mg, Potassium: 56mg, Fiber: 5g, Sugar: 47g, Vitamin A: 632IU, Vitamin C: 1mg, Calcium: 143mg, Iron: 2mg, Net Carbs: 69g