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–+ servings
Gluten free cinnamon rolls, frosted in a cast iron pan.

Gluten Free Cinnamon Roll Recipe

These soft, gooey gluten-free cinnamon rolls are the ultimate weekend treat. Perfectly sweet, tender, and full of that cozy cinnamon flavor you love. Easy to make, freezer-friendly, and family-approved! Even the gluten-eaters won’t believe they’re gluten-free.
4.18 from 40 votes
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Course: Bread, Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Rise Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 8 rolls
Calories: 396kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • Mixing Bowl
  • Whisk
  • Pastry Brush
  • Baking Dish

Ingredients

For the Dough

  • 1 teaspoon yeast (3 g) active dry, not instant yeast
  • 1 teaspoon sugar (4.2 g) for the yeast
  • 1 cup warm water (240 ml)
  • 2 teaspoons oil (10 ml) avocado, coconut, olive oil or melted butter works well
  • ½ cup buttermilk (120 ml)
  • ½ cup sugar (100 g)
  • 1 teaspoon vanilla extract (4.92 ml)
  • 3.25 cups gluten-free baking flour blend (420 g) plus ¼ cup more, if needed
  • 1 teaspoon salt (6 g)
  • ½ teaspoon baking soda (3 g)

For the Filling

  • 2 Tablespoons brown sugar (25 g)
  • 1 Tablespoon cinnamon (8 g)

For the Icing

  • 2 cups powdered sugar (250 g)
  • 2 Tablespoons butter (28 g) melted
  • 2 teaspoons vanilla extract (9.86 ml)
  • 4 Tablespoons milk (60 ml) can use heavy cream or half & half

Instructions

  • Whisk the yeast, 1 teaspoon of sugar, and warm water together in a mixing bowl.
  • Let the mixture sit for 10 minutes to proof the yeast.
  • After 10 minutes, the yeast should be foamy and bubbly.
  • Now, whisk in the oil, milk, 1⁄2 cup sugar, and vanilla.
  • Add the flour, salt, and baking soda and stir to combine.
  • On a floured surface, pat the dough into a rough rectangle about 1⁄2 inch (1.25 cm) thick.
  • Brush it with oil and sprinkle it with brown sugar and cinnamon.
  • Roll up the dough from one end, slice in to 1-inch rolls, and place the rolls into a greased baking dish.
  • Rise for 1 hour. Homesteading Hack – To create the ideal warm environment for the dough to rise, preheat your oven to 200°F (93°C) and then turn it off. Place the covered pan of cinnamon rolls inside the oven.
  • Brush the top with oil or butter just before baking.
  • Bake at 350° F (176° C) for 20 minutes.
  • Remove rolls from the oven and cool slightly before icing.

For the Icing

  • To make an easy vanilla icing, combine powdered sugar, melted butter, vanilla and milk in a large mixing bowl until smooth.
  • Pour over slightly warm or cooled rolls and spread.

Notes

Recipe Tips:
One of the things I find really helpful is going slow. Gluten-free doughs need a little extra care. Here are my top tips:
 
  • Choose the Right Flour Blend - Make sure it’s designed for baking and includes a binder like xanthan gum.
  • Measure by Weight, Not Volume - Gluten-free baking is precise; too much flour can make dough tough.
  • Don’t Overmix - The dough will be stickier than wheat dough. That’s okay! Handle it gently.
  • Be Patient - Gluten-free doughs often take longer to double. Let the yeast do its thing.
  • Roll Them Tight - For those beautiful spirals, roll your dough snugly.
  • Mind Your Oven Temperature -  Use an oven thermometer to ensure accuracy; 350°F is your sweet spot.  
Homesteading Hack: If your kitchen is cool, preheat your oven to 200°F, turn it off, and let your covered rolls rise inside that warm space.
 
Storage Instructions:
Gluten-free flours tend to lose moisture faster than traditional wheat flours. So if you want that fresh-from-the-oven texture, you’ll want to store them the right way.
If you’ll be eating your gluten-free cinnamon rolls within a day or two, just wrap the baked rolls tightly and keep them at room temperature. They’ll stay soft for about 1–2 days.
But if you’re thinking long-term (like saving some for next month’s Sunday brunch), freezing is the way to go.
  1. Leave off the frosting for now. Trust me, it’s easier later.
  2. Let the baked rolls cool completely to room temperature.
  3. Wrap the cooled rolls snugly in plastic wrap, then add a layer of foil for extra protection against freezer burn. You can also tuck them into a freezer-safe container if that’s easier for you.
  4. Freeze for up to 3 months for the best quality.

Nutrition

Serving: 1roll | Calories: 396kcal | Carbohydrates: 83g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 404mg | Potassium: 47mg | Fiber: 6g | Sugar: 48g | Vitamin A: 127IU | Vitamin C: 0.04mg | Calcium: 74mg | Iron: 2mg
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