These gluten-free cinnamon rolls are a game-changer for anyone who has struggled with gluten-free baking. Soft, pillowy, and packed with gooey cinnamon sugar filling, these rolls have the perfect texture that rivals traditional cinnamon rolls. Finished with a smooth vanilla cream cheese icing, they are an irresistible treat that everyone, gluten-free or not, will love.
What to Expect from This Recipe
Baking with gluten-free ingredients can be tricky, especially when it comes to yeasted doughs. Many gluten-free recipes result in rolls that are either dry, mushy, or gritty. This recipe has been carefully designed to avoid all of those pitfalls.
- Taste: These cinnamon rolls are soft and fluffy, with a perfect bounce in every bite. You can serve them to anyone, and they won’t even know they’re gluten-free.
- Simple Flour Mix: Instead of using a dozen different flours, this recipe relies on just one gluten-free bread mix. This keeps it simple, affordable, and easy on your pantry space. Cornstarch is used for rolling out the dough, a common ingredient in most kitchens.
- Easy Process: While the dough is slightly sticky, the method for rolling, filling, and slicing makes it easy to work with. The process mirrors classic cinnamon roll recipes: make the dough, roll it out, add filling, slice, let it rise, and bake.
Choosing the Right Gluten-Free Flour Mix
Gluten-free flours vary greatly in texture and performance, so using the right one is key to achieving soft, bouncy rolls. For this recipe, a protein-enriched gluten-free bread mix is used, giving the dough strength and elasticity, essential for yeasted recipes. Other blends may result in a dense, bean-like flavor or crumbly texture, so stick with a bread mix for the best results.
The recipe uses a full 16oz bag of this flour mix, so there’s no measuring required—just open the bag and use it all.
Tips for Perfect Gluten-Free Cinnamon Rolls
Mixer Matters
A stand mixer with a dough hook is strongly recommended. The dough is sticky and needs about five minutes of kneading to develop a smooth, stretchy texture. Mixing by hand will be messy and less effective.
Rolling Out the Dough
To prevent the dough from sticking and becoming dry, dust a sheet of plastic wrap generously with cornstarch. Place the dough on top and dust more cornstarch on the surface of the dough before pressing and rolling into a rectangle. Cornstarch makes the dough easy to handle without compromising its texture.
Preparing the Filling
Use very soft butter for the cinnamon sugar filling. Slice it into pieces and microwave for 15 seconds until slightly melted. Mash it into a smooth consistency with a fork, making it easy to spread evenly across the dough.
Slicing Rolls
For perfectly shaped rolls, use flavorless floss instead of a knife. A knife can deform soft dough, but floss will glide through cleanly, giving neat, uniform rolls.
Rising
Gluten-free dough tends to be heavier, so create a warm environment for rising. Preheat the oven to its lowest temperature, then turn it off and place the rolls inside. They will puff up nicely in this gentle heat. For overnight preparation, cover and refrigerate the rolls after they’ve risen, then bake the next day after bringing them to room temperature.
Baking Pan Tips
Spacing is important. A 10.25-inch cast iron skillet fits seven rolls perfectly with a small gap between each. Rolls that are too close may bake unevenly or stay undercooked. If needed, use a 9×13-inch baking dish or split the dough into smaller pans, ensuring at least an inch between each roll.
Irresistible Gluten-Free Cinnamon Rolls
Ingredients
Gluten-Free Cinnamon Rolls
1 16oz bag gluten-free bread flour mix (protein-enriched)
1/2 cup (100g) granulated sugar
4 1/2 tsp instant yeast (two packets)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 1/4 cups (300g) warm water
1/2 cup (110g) unsalted butter, sliced (vegan butter optional)
1 tsp apple cider vinegar
1 large egg + 1 egg white (see vegan substitute below)
Cornstarch for dusting
Cinnamon Sugar Filling
6 tbsp unsalted butter, very soft (vegan butter optional)
1/2 cup (100g) light brown sugar, packed
2 tbsp ground cinnamon
Vanilla Cream Cheese Icing
1/4 cup (55g) unsalted butter, room temperature (vegan optional)
4 oz cream cheese, room temperature (vegan optional)
1 1/2 cups (170g) powdered sugar
1 tsp vanilla bean paste or vanilla extract
Instructions
1. Prepare the Dough
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In a stand mixer with the dough hook, combine the bread flour mix, sugar, instant yeast, baking powder, baking soda, and salt. Mix briefly to combine.
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In a microwave-safe cup, warm the water with butter and vinegar for 1–2 minutes until lukewarm. Pour slowly into the dry ingredients while mixing.
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Add the egg and egg white and mix on medium-high speed for 5 minutes until smooth and slightly stretchy.
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Let the dough rest for 10 minutes while preparing your work surface. Cover it with plastic wrap and dust generously with cornstarch.
2. Roll and Fill
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Place the dough on the cornstarch bed and dust the top with more cornstarch. Press or roll into a 13×19-inch rectangle.
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Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
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Roll the dough tightly into a log. Use plastic wrap to help guide if necessary.
3. Slice and Arrange
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Trim 3-inch ends of the log for baking separately or discard. Cut remaining log into 7 equal rolls using flavorless floss.
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Line a 10-inch cast iron skillet with parchment paper. Place rolls in the skillet with about 1/2 inch between each.
4. First Rise
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Preheat the oven to the lowest setting, then turn it off. Place rolls inside for 45–60 minutes until doubled in size. For overnight prep, cover and refrigerate after rising, then bring to room temperature before baking.
5. Bake
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Preheat oven to 350°F (175°C).
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Bake rolls for 25–30 minutes, until golden brown and springy to the touch.
6. Prepare Vanilla Cream Cheese Icing
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In a small bowl, combine butter and cream cheese. Mash until smooth.
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Gradually add powdered sugar, then mix in vanilla.
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Spread over warm rolls and serve immediately.
Notes
- Vegan Option: Replace butter and cream cheese with plant-based alternatives. For eggs, use a powdered egg replacer: 1 tbsp + 1 1/2 tsp of egg replacer mixed with 4 tbsp water for 1 whole egg + 1 egg white.
- Flour Choice: Use only a protein-enriched gluten-free bread mix for best results. Cup-for-cup mixes may yield mushy or sandy rolls.
- Rising Tips: A warm, draft-free area ensures the dough rises properly.
- Storage: Store at room temperature for 2 days or in the refrigerator for 4–5 days. Reheat in the microwave for 15–20 seconds for fresh-baked softness.
