Gluten Free Cinnamon Rolls

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 12/3/21
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
Yield: 12 rolls
Nutrition Facts (per serving)
342 Calories
9g Fat
60g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 342
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 27%
Cholesterol 38mg 13%
Sodium 212mg 9%
Total Carbohydrate 60g 22%
Dietary Fiber 1g 5%
Total Sugars 31g
Protein 5g
Vitamin C 0mg 0%
Calcium 91mg 7%
Iron 2mg 11%
Potassium 94mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

For the 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

For the Cinnamon-Sugar Filling:

  • 3 tablespoons butter, melted

  • 1/2 cup brown sugar, firmly packed

  • 2 teaspoons ground cinnamon

For the Glaze:

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