The BEST Gluten Free Cinnamon Rolls

The smell of warm cinnamon fills my Texas kitchen, a scent that instantly transports me back to my own childhood. Except these aren’t the cinnamon rolls my grandma used to make – these are even better! They’re the BEST gluten free cinnamon rolls I’ve ever tasted (and I’ve tested a LOT!). This recipe has become a weekend staple in our house. My kids practically dance with joy when they see me pulling out the ingredients, and honestly, I get pretty excited too. After countless trials and tweaks, I’m confident this recipe will deliver soft, fluffy, and utterly irresistible cinnamon rolls, even if you’re gluten-free. I promise, this is one recipe that will bring a little extra love to your family’s table.

Why This Recipe Works

Let’s face it, gluten-free baking can be tricky. But this cinnamon roll recipe? It’s a total game-changer, even for those who aren’t gluten-free. I’ve made this recipe more times than I can count, tweaking it until it’s absolutely perfect. Here’s why I think it’s the best:

• Soft and Fluffy Texture: Achieving that perfect, pillowy texture is key, and this recipe delivers. No dense, gummy rolls here!
• Easy to Follow: I’ve broken down each step so it’s simple, even for beginner bakers.
• Make-Ahead Options: Busy morning? You can prep the dough the night before.

Ingredients

• For the Dough:
  • 1 ½ cups warm milk (about 110°F)
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ¼ cup unsalted butter, melted
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• For the Filling:
  • ½ cup unsalted butter, softened
  • ¾ cup packed brown sugar
  • 2 tablespoons ground cinnamon
• For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Ingredient Notes

A few key ingredients make all the difference in this recipe. First, use a high-quality gluten-free all-purpose flour blend that contains xanthan gum. This acts as a binder, mimicking the role of gluten in traditional baking. I’ve found that blends like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure Gluten-Free Flour work best. For the yeast, make sure it’s active dry yeast and that your milk isn’t too hot – otherwise, you might kill the yeast. The milk should be warm to the touch, not scalding. Room temperature eggs help the dough come together more smoothly. Finally, don’t skimp on the butter! It’s essential for that rich, delicious flavor.

Step-by-Step Instructions

Alright, let’s get baking! Follow these steps carefully, and you’ll be rewarded with the most amazing gluten-free cinnamon rolls.

1. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and sugar. Let it sit for 5-10 minutes, or until the mixture is foamy. This means the yeast is active and ready to go.
2. Combine Wet Ingredients: Add the melted butter, salt, eggs, and vanilla extract to the yeast mixture. Whisk until well combined.
3. Add Dry Ingredients: Gradually add the gluten-free flour blend to the wet ingredients, mixing on low speed with a stand mixer or by hand until a dough forms. The dough will be sticky.
4. Let the Dough Rise: Cover the bowl with plastic wrap and place it in a warm place for 1-1.5 hours, or until the dough has doubled in size. This is crucial for achieving a light and airy texture.
5. Prepare the Filling: While the dough is rising, prepare the filling by mixing together the softened butter, brown sugar, and cinnamon in a small bowl.
6. Roll Out the Dough: Once the dough has risen, lightly flour a clean surface with gluten-free flour. Gently roll the dough into a large rectangle, about 12×18 inches. It might be a bit delicate, so be patient.
7. Add Filling: Spread the softened butter mixture evenly over the dough.
8. Roll It Up: Starting from one of the long sides, tightly roll the dough into a log.
9. Cut the Rolls: Use a sharp knife or unflavored dental floss to cut the log into 12 equal-sized rolls. I find that using floss gives a cleaner cut.
10. Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30 minutes. They should puff up slightly.
11. Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown.
12. Make the Frosting: While the rolls are baking, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, then mix in the milk and vanilla extract until you reach your desired consistency.
13. Frost and Enjoy: Once the cinnamon rolls are out of the oven, let them cool slightly before frosting generously with the cream cheese frosting. Serve warm and enjoy!

Storage & Meal Prep

These gluten-free cinnamon rolls are best enjoyed fresh, but they can be stored for later. To store, let the cinnamon rolls cool completely. Then, place them in an airtight container and store them in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven or microwave.

For meal prep, you can prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, roll out the dough, add the filling, cut the rolls, and bake as directed. You can also bake the rolls ahead of time and freeze them. Then, when you’re ready to serve, simply thaw, reheat, and frost.

Substitutions & Variations

Want to switch things up a bit? Here are a few substitutions and variations you can try:

• Dairy-Free: Use dairy-free milk, butter, and cream cheese alternatives.
• Apple Cinnamon: Add diced apples to the filling for a delicious apple cinnamon flavor.
• Nutella Swirl: Spread a layer of Nutella over the dough before adding the cinnamon filling.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! You can prepare the dough the night before, let it rise in the refrigerator overnight, and then bake them in the morning. Or, you can bake the rolls completely and freeze them. Just thaw and reheat before frosting.

How do I know when the cinnamon rolls are done?

The cinnamon rolls are done when they are golden brown on top and the center rolls are no longer doughy. A toothpick inserted into the center of a roll should come out clean.

Can I use a different type of flour?

I highly recommend using a gluten-free all-purpose flour blend that contains xanthan gum for the best results. Different flour blends can have varying textures and consistencies, so it’s best to stick with what I’ve tested.

How do I store leftover cinnamon rolls?

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.

Are these cinnamon rolls kid-friendly?

Yes, absolutely! My kids love these cinnamon rolls. They’re a perfect treat for breakfast, brunch, or dessert. You can even let your kids help with making them – it’s a fun family activity!

These gluten free cinnamon rolls aren’t just a recipe; they’re a memory in the making. The warmth of the oven, the sweet aroma of cinnamon, and the smiles on my kids’ faces are what make this recipe so special to me. It’s a reminder that even with dietary restrictions, we can still enjoy the simple pleasures of life. I truly believe this is the BEST gluten free cinnamon roll recipe out there, and I hope it becomes a cherished part of your family’s traditions too. Give it a try, and be sure to let me know how they turn out in the comments below! And if you’re looking for more delicious, family-friendly recipes, be sure to sign up for my newsletter. Happy baking, y’all!

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