These are the BEST Gluten Free Cinnamon Rolls of your life! Big, pillowy soft, and squishy, they're just like a proper cinnamon roll should be.
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OH.MY.GOSH, y'all! I cannot even BEGIN to tell you just how much I LOVE these cinnamon rolls. I've always loved my original cinnamon roll recipe, but I wanted to take them a little "over the top" and "next level." And boy, oh boy, are these ever NEXT LEVEL! I can honestly say they are the BEST cinnamon rolls I've EVER had. In my life. Pre and post celiac. Better than Cinnabon. Made me question if I was eating gluten. Are you getting it?!?! I could go on and on, y'all, but you'll only believe me when you make them yourself. So let's get started and I'll give you all the deets on how to make these unbelievable rolls!
what's different from my original recipe?
As with most of my recipes, I get more ideas than I can keep up with on the internet. Of course I don't live under a rock, so I had seen the viral TikTok cinnamon roll hack of pouring heavy cream over the rolls. I gave it a shot with my Gluten Free Sourdough Cinnamon Rolls and it lived up to all my expectations. So that was the start of my tinkering around with my original recipe.
But I know there are some of you out there who would protest if I made ANY changes to my original recipe as y'all are diehard fans of that one (and I thank you tremendously). So the only solution was to create an entirely new recipe from my old one. Here's what to expect:
- Taste - While the taste isn't too much different than my original recipe, it is a little bit more complex with deeper caramelly notes from the dark brown sugar and a bigger punch of cinnamon. The addition of a little bit of cornstarch to the filling allows for ultimate gooeyness, which stays put inside the rolls instead of melting all over the bottom of the pan (a common problem many of you had with my first recipe).
- Texture - Most of y'all have made this dough before, but for those of you who haven't, you will be pleasantly surprised at how well it behaves, but more so with the texture. The reason for this is my bread flour blend. My gluten free bread flour blend was created because I couldn't find one on the market that would give me the cinnamon rolls I craved. Those that can be pulled apart (if that's how you roll).
- Simplicity - These rolls are ANYTHING but simple, but making them truly is the epitome of simplicity. Starting with the dough, it's as easy as dumping everything in a mixer and letting the mixer do the work. The dough rolls up beautifully and is a DREAM to work with (just like real [gluten-filled] cinnamon rolls), and the entire process takes no more than one hour of hands-on time.
- Extras - I've added a few extra techniques in this recipe, based on the tiktok famous cinnamon roll "hack." First, pouring heavy cream into the baking dish right before baking yields the most soft and tender roll you'll ever have. Second, covering the rolls with foil for the first 15 minutes of baking ensures the rolls stay super moist from the steam that is created with the foil in place.
here's what you'll need
- My gluten free cinnamon roll dough - this dough is the foundation for SO MANY recipes on my blog and needs NO changes because it's perfect, so I left it as is for this recipe. Don't worry. No jumping to another recipe. All the ingredients for the dough are listed below.
- Dark brown sugar - the dark brown sugar in the filling adds an extra level of flavor to the filling.
- Cornstarch - just a tiny bit of cornstarch in the filling keeps it right where it's supposed to be--in the rolls and not melted underneath them.
- Heavy cream - this is one of those viral tiktok experiments that went crazy and I'm here for it. Adding some heavy cream to the bottom of the pan as the rolls bake allows the rolls to soak up all that glorious cream and makes them next-level soft!
- Cream cheese - for the BEST cinnamon rolls, a cream cheese icing is mandatory (IMHO). I put both butter and cream cheese in my icing, which makes it extra rich and (therefore) extra yummy. If you'd rather use a simple powdered sugar glaze, check out my original recipe here.
Ready to Make the BEST Cinnamon Rolls EVER?
Place ingredients for dough in the bowl of a stand mixer and mix on medium for 5 minutes. Cover and proof until doubled in size.
Refrigerate dough for at least six hours, preferably overnight. This will make it much easier to roll out the dough.
Whisk or stir together brown sugar, butter, cornstarch, and cinnamon until smooth. Set aside.
Remove dough from fridge and knead until smooth. Roll out on a well-floured surface into a large rectangle about ¼-inch thick.
Spread filling evenly over dough.
Roll dough up into a tight log.
Cut two-inch rolls using a sharp knife or bench scraper.
Place rolls in a greased baking dish and cover; let rise until a little larger, but not doubled in size.
Pour heavy cream into bottom of baking dish around risen rolls.
Cover rolls with foil and bake at 350 degrees F for 15 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until golden brown around the edges.
Upon removing from the oven, immediately spread about a tablespoon's worth of icing onto each roll.
Just before serving (while still warm), spread another layer of frosting on top of each roll. This double layering of frosting allows the first layer to soak in, eliminating hard edges for ultimate gooeyness.
Rather Watch?
overnight timeline
These rolls are PERFECT for making ahead! I do it all the time and it means you can have fresh-out-of-the-oven cinnamon rolls for breakfast. Whether that's on a special day of the year (Christmas morning, perhaps?) or any day you're craving a soft and pillowy treat, I've gotcha covered. Let's go over the timeline:
- Make the dough - Prep the dough as early in the morning as possible. Let it rise and then pop it in the fridge until the evening.
- Shape the rolls - Make the filling and shape the rolls in the evening. Cover the baking dish tightly with plastic wrap and set it in the refrigerator until the morning.
- Bake - The next morning, remove the rolls from the fridge and allow them to come to room temperature. They should also proof at the same time to a bit less than doubled in size. Bake and frost as usual.
frequently asked questions
Unfortunately, you will not get the same results as mine if you use anything but my flour blend. I wish it weren't that way, but nothing compares to it because of the protein in the mix. Once you try it, you will understand.
No, they are not necessary. When I developed this recipe, I didn't even know what psyllium husks were and I could still roll out the dough and shape the rolls (that's because of my flour blend). The psyllium husks do offer some extensibility, however, and I find them helpful in working with the dough. But if you have an adversity to psyllium husks, you can still make the dough by decreasing the liquid amount in the recipe by ¼ cup (60g).
While they are best the day they're made, they will still be soft and pillowy days later when stored in an airtight container. If you want to warm them up, pop them in the microwave for 10-20 seconds.
YES, they are PERFECT for the freezer, baked OR unbaked! Every Christmas, I shape them in advance and wrap the baking dish with a layer each of plastic and foil. I freeze the entire dish and transfer it to the fridge the night before. I bake them off early Christmas morning and no one can ever tell they were made weeks in advance!
more gluten free breakfast sweets
- Gluten Free Conchas
- Ultimate Gluten Free Cinnamon Rolls
- Fluffy Gluten Free Yeast Donuts
- gluten free hot cross buns
- Gluten Free Buttermilk Cake Donuts
- Bakery Style Gluten Free Apple Fritters
- Gluten Free Beignets
- Gluten Free Orange Rolls
- Gluten Free Chocolate Sweet Rolls
- Gluten Free Kolaches
- Gluten Free Cinnamon Knots
The BEST Gluten Free Cinnamon Rolls
Equipment
Ingredients
- Gluten Free Sweet Dough (recipe follows, or ½ of a recipe already made for another purpose)
Filling
- ¾ cup (150g) dark brown sugar
- 1 teaspoon cornstarch
- ½ cup (113g) butter, softened
- 2 tablespoon ground cinnamon
Cream Cheese Frosting
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) butter, softened
- 2½ cups (312g) powdered sugar
- 1 tablespoon vanilla extract
For Baking
- ⅓ cup (75g) heavy cream
Gluten Free Sweet Dough
- ¾ cup (180g) whole milk, at room temperature (or slightly warmed) (dairy-free milk may be substituted)
- ½ cup (100g) granulated sugar
- 1 tbsp (12g) instant yeast
- 1 tbsp (5g) whole psyllium husks (optional, see Notes below if not using)
- 1 large egg, at room temperature
- 6 tbsp (85g) butter, softened (vegan butter may be substituted)
- 1¾ cups (245g) Kim's gluten free bread flour blend (plus additional flour for kneading and shaping)
- ¾ teaspoon baking powder
- ½ tsp (3g) kosher salt
Instructions
Make the Dough
- It's as simple as this: place all dough ingredients into the bowl of a stand mixer in the order in which they're listed. For best results, weigh the ingredients instead of using measuring cups. Using the dough hook (or the paddle attachment if you need to), knead the dough for 5 minutes on medium speed. Scrape the dough into the center of the bowl, cover the bowl, and let the dough rise until doubled in size in a warm environment. Refrigerate at least 6 hours, preferably overnight. (IF YOU DON'T HAVE A STAND MIXER, YOU CAN USE A HANDHELD MIXER WITH THE DOUGH HOOK ATTACHMENTS, OR YOU CAN TRY USING A DANISH DOUGH WHISK WITH SOME GOOD 'OLE ELBOW GREASE).
Make the Filling
- Whisk or beat together all filling ingredients in a small bowl and set aside.
Make the Frosting
- Beat cream cheese and butter until soft and smooth. Add powdered sugar, a little at a time, until fully combined. Blend in vanilla extract and set aside.
Assemble Rolls and Shape
- Remove dough from the fridge and knead it on a lightly-floured surface (using extra gluten free bread flour blend) until smooth.
- Roll dough out into a rectangle that's about ¼ inch thick. The thickness is more important than the size of the rectangle.
- Spread the filling edge to edge, avoiding the furthest ½ an inch or so (so the dough will stick to itself when rolled up). Roll up dough as tightly as possible into a log.
- Cut log into individual rolls (I pre-mark my cuts with my bench scraper first, and then use my bench scraper to make the cuts--you can also use a sharp serrated knife or plain dental floss).
- Place rolls in buttered baking pan or dish about one inch apart from each other (I use an 11 by 7-inch casserole pan with high sides, but anything that will allow the rolls to touch each other when baking is what you want). Cover and let proof until not quite doubled in size, but noticeably puffy and larger. The time it takes for this to happen will vary, depending on the ambient temperature of your proofing area. Please remember that the dough came directly from the fridge, so it will always take longer to rise than gluten-filled dough. Be patient.
- Preheat the oven to 350°F.
- Warm the heavy cream in the microwave for about 30 seconds. Remove the cover from the rolls and pour the heavy cream around the rolls and a little bit on top of the rolls. Cover tightly with aluminum foil and bake for 15 minutes. Remove the foil and continue to bake the rolls for 10-15 more minutes, or until the rolls are golden brown and bubbly.
- Remove the rolls from the oven and immediately spread each with about a tablespoon of the frosting, if desired. This will seep into the hot rolls and soften any hard, crusty areas on top. If you prefer hard, crusty tops to your cinnamon rolls, skip this step. Let rolls cool for at least 20 minutes.
- Apply a second layer of frosting on each roll and serve immediately. Cinnamon rolls will keep, well covered, for up to 5 days. They are, of course, best on the day they're baked, but can be reheated in the microwave for 20-30 seconds and will still be very soft.
Maria R. says
I only have psyllium husk powder not the whole variety. Can I use this instead? I understand I would need to use less (about 80% of the total amount.) Have you had any experience using the powder form?
Thanks for this recipe. It looks great and I look forward to trying it ASAP!
Kim says
I did use the powder version when I first started, but I prefer to use the whole husks.
Anne says
This was my first time baking GF cinnamon buns. I was very nervous when the dough was sticky and hard to roll, but I added some more of the flour blend and it turned out perfectly. I think I may have left it out of the fridge for too long.
I cannot believe how delicious these are. It's been YEARS since I've had a cinnamon bun, and I'm so glad I found this recipe. Thank you, Kim 🙂 I can't wait to make more GF treats!
Kim says
I'm thrilled you're enjoying them!!
Sabine says
Can I make these two days ahead? How long can I leave the original mix in - (how much longer than 6 hours)? Could I leave it over night and then roll out the buns and refrigerate again over night to make the next day after that?
Thank you! Have been a huge fan for YEARS and tell everyone about your recipes!
Sabine says
*by in I mean in the fridge.
Kim says
Awe, thank you so much! I'm thrilled you're enjoying my recipes!!!
Yes, the dough can be refrigerated for up to 3 days. I wouldn't go past that as it will begin to take on a fermented flavor after that.
Eliana Gembola says
I’m so excited to try this recipe! One question for you. After letting the dope proof for two hours or so and then refrigerating it, can I just keep it refrigerated until the next morning and then assemble, cut rolls, proof, and bake rather than putting the already assembled and cut rolls into the fridge for the next morning?
Kim says
Yes, you can!
Donna Gaskin says
Well done, a fabulous recipe. The dough once refrigerated and rolled out using enough bench flour is wonderful to work with. Absolutely loved it!!!
Kim says
So glad you liked it!
myami says
Please rename the second batch. I wanted to try them with the tweaks but because I wa looking at the old recipe I made the original. Then I see the little add on pictures. Ugh I will be forced to eat another batch! lol. I love these
Chrissy says
Is stone ground rice the same thing as super fine?
Kim says
No, unfortunately it's not. I wish it were more readily available in stores, but the only place I've ever found the superfine is online.
Bunless No More says
Just pulled them out of the oven and smothered them with the icing. Oh my are they so friggin delicious. Everyone is happy n moaning from all the butter n sugar. Mmmmmm
Sharon says
I just made these. Well, I started last night. The texture is amazing, the dough is so easy to work with after being in the refrigerator overnight. I used the psyllium. I used Kerigold butter, I did think it would taste more buttery. I did not have instant yeast, so I used active yeast and proofed it in the milk and sugar, I’m not much of a bread maker so I was not really sure what to do. When I googled substituting one yeast for the other, it said to use half again more of the active yeast. I put 18 g of the active yeast. Going to be interested in seeing how the texture holds up.
I ended up making my cuts in the log smaller, giving me 12 perfectly sized rolls. I only made half of the cream cheese frosting, glad I did, I prefer straight up powdered sugar glaze. I think the cream cheese takes away from the flavor of the cinnamon.
I should’ve taken a picture! They were definitely photo worthy! I was pretty amazed that I could make these and they were yummy! Thank you, thank you thank you!
Kim says
Awe, it's my pleasure, Sharon! I'm so glad you loved them!!!
Sharon says
Follow up: I froze some with the frosting. I Just took a roll straight from the freezer sprinkled a little bit of water(a la Cinnabon directions), wrapped in foil, baked for 15 minutes at 350 degrees(my rolls were on the smaller side, not not huge). I think they were even better than fresh out of the oven, if that is possible! THANK YOU, Kim‼️
Kim says
Awesome, Sharon!! So glad to hear this 🥰
Patty says
I'm excited to make these for my BFF when she comes to visit.
Do you wrap and freeze after the proof to not-quite-double?
Kim says
Freeze before the second proof.
dag says
I haven't tried this particular recipe with the couple of tweaks (heavy cream, cornstarch) but I will say my grandkids love, love the GF cinnamon rolls. They are totally as good if not better than Cinnabon. Can't wait to try this version.
Kim says
So awesome to hear! If they like those, they are gonna LOVE the new recipe!!