These ultimate gluten free cinnamon rolls are the best cinnamon rolls you’ll ever have. Warm, gooey, and SOFT, I bet you can’t stop at just one!
When I first became gluten free, I was so devastated that I would never be able to order a pizza or get a chicken salad sandwich on a fresh buttery croissant that it didn’t even dawn on me that I’d never have a soft, fluffy cinnamon roll☹
It took a while, but I was finally learning how to create some of those foods I missed and was pretty darn successful with just about everything except the cinnamon roll!
There are some recipes floating around on the world wide web for gluten free cinnamon rolls that aren’t bad tasting. Believe me, I’ve tried almost all of them. But what they always lack is not in flavor, but texture! Am I right, fellow gluten free people???
Isn’t that usually the case with all gluten free foods, or at least breads?? The texture is just beyond intolerable. It’s what we’ve all settled for over the years. “It’s good, for gluten free.” Blah, blah, blah.
Well, I refuse to settle for rock hard rolls that don’t have that feathery-like texture that you can unroll and tear apart, if that’s the way you eat your cinnamon rolls (like I do 😋 ). I can’t even begin to tell you how many hockey pucks I threw right in the trash over the years. Way too many to count! But I rarely give up when it comes to baking, so I just kept trying. And trying. And trying. Gluten free hockey pucks, 100. Me, zero! Until now…
The picture below is not an illusion. It’s not a trickery of a gluten-filled cinnamon roll pretending to be gluten free. This is the actual gluten free cinnamon roll in all its glory, and it is UNBELIEVABLE!!
WHY I CAME UP WITH THIS RECIPE
I felt it only fitting to make one of my very first blog posts my Ultimate Gluten Free Cinnamon Rolls as they seem to be the most requested recipe on gluten free social media groups. And now I’m updating that recipe with a VIDEO (eeeeeeek!) and a new method that makes them so easy!!!
I promise you will be in ABSOLUTE cinnamon roll heaven when you make these rolls! It’ll be hard not to eat the entire batch. Serve them to your gluten eating friends and family and they will never know they’re gluten free. My husband, who is my most honest critic and is NOT gluten free, once ate three in one sitting on Christmas morning!!
HOW TO MAKE THESE GLUTEN FREE CINNAMON ROLLS
These can be made in stages over the course of a couple days. The dough is actually best if made the day before, as a nice rest in the refrigerator is just what it needs. A lot of my readers already know about these rolls and love them!!! For those that haven’t tried them yet, I finally made a video to show just show easy it is (and how wonderful the dough is).
Mixing the Dough
Gluten free dough is usually more of a batter than a true dough. However, this gluten free dough is different. When it goes through the first rise and into the refrigerator, it’s transformed into a bread dough-like consistency that can be kneaded and smoothed out.
After mixing the dough, leave it right in the mixer bowl (instead of dirtying another bowl–who wants to do more dishes, right?). Spray it with canola oil spray and cover it with plastic wrap. Put it in a warm place until doubled or even tripled in volume, about 1-2 hours. My favorite proofing spot is my oven after I’ve turned it on to the “warm” function, which is about 200 degrees, and then quickly turned it off.
The dough will look very fluffy, almost like frosting. At this point, put it in the fridge for at least 4 hours, but preferably overnight. The goal is for it to be as cold as possible. It’s easier to work with when it’s cold. If it’s too sticky when you take it out of the fridge, it’s just not ready yet.
Kneading and Rolling out the Dough
Dump out onto a heavily floured surface (I use additional Kim’s gluten free bread flour blend) and knead into a smooth ball. You don’t need to worry about being delicate with it. This dough can take a beating, or a kneading in this case 🤣 I will often add a good dose of extra flour during the kneading process, to get it to a point where it’s just barely sticky.
Roll the dough out into about an 18 by 10-inch rectangle (about 1/4-1/2 inch thick). I bought this wonderful acrylic ruler that I use to “shore up the edges” so they’re all pretty square. You’ll see me use this in the video, but if you don’t have one you can use a bench scraper.
Making the Filling and Adding it to the Dough
Mix together the filling ingredients. It’s soft enough to spread, but I usually just pinch it off into chunks and drop the chunks all over the dough. Then I use my hands to press down on the filling to adhere it to the dough.
Rolling up the Dough–the Old Method
There are now two methods for rolling up these cinnamon rolls. The method in these pictures is the “old method,” which is most often used and works perfectly fine.
The “new method” creates more even and uniform rolls and I find it to be less messy. I saw this on social media and can’t remember whose account it was on to give credit where credit is due (if you’re reading this, please contact me so I can give you credit). I use the “new method” in my video.
For the “old method,” roll the dough up as tightly as possible. It really is so forgiving and a breeze to work with, especially if you have it on a well-floured surface. Pinch seam to close.
Cutting the Rolls and Proofing
Flip over so that the seam is down. Using a sharp knife or bench scraper, cut rolls into about 1 1/2 to 2 inch pieces. You should be able to get about 8 large rolls from this recipe.
Place rolls in a buttered 9 x 13 dish. Using the palms of your hands, press down lightly to flatten slightly. You don’t have to do this, but it makes them more uniform as they rise. Cover the rolls with plastic wrap and let rise in a warm place for about an hour or so, until almost doubled in size.
At this point, you can also cover and place the rolls in the refrigerator, where they can chill out overnight. Break them out of their chilly environment the next morning, about an hour before baking, and bake as directed. You’ll have freshly baked gluten free cinnamon rolls for breakfast! I do this often, especially on Christmas morning 🙂
Bake at 350 degrees F for about 20-25 minutes, or until golden brown.
I’ve included both a frosting (Cinnabon, anyone?) recipe below, as well as my original glaze recipe, so whatever your preference is you’ll have both options 🙂
Readers have been making these rolls now for over a year, and some have had great success with substitutions:
- Dairy free — use almond, soy, cashew, or coconut milk instead of whole milk. See the substitution suggestions on my flour blend page for options within the blend itself. For the butter, I’ve used coconut oil with great success. You can also use butter substitute, such as Earth Balance.
- Egg free — I’m not sure about the eggs, but you could try a flax egg or an egg replacer. Let me know if this works for you!
Now–go and eat the ultimate gluten free cinnamon roll, the best you will ever have!!!!
The Ultimate Gluten Free Cinnamon Rolls
- 3 ½ cups (495 g) Kim's gluten free bread flour blend
- 1 cup (200 g) granulated sugar
- 1¾ tsp baking powder
- 2 tbsp plus 1½ tsp (24 g) instant, fast-acting yeast
- 2 tbsp whole psyllium husks (or 1½ tbsp psyllium husk powder), optional*
- 1 tsp salt
- 1¼ cups (300 ml) milk
- ¾ cup (1½ sticks or 169 g) butter, melted
- 2 large eggs, lightly beaten
CINNAMON SUGAR FILLING:
- ½ cup (1 stick, 8 tbsp, or 113 g) butter, softened
- 1 cup (220 g) brown sugar
- 4 tsp cinnamon
CREAM CHEESE FROSTING:
- 4 oz (113 g) cream cheese, softened
- 4 tbsp (½ a stick or 57 g) butter, softened
- 2 cups (250 g) powdered sugar
- 1 tsp vanilla extract or vanilla bean paste
- 2 cups (250 g) powdered sugar
- 3-4 tbsp milk, or more as needed for desired consistency
- 1 tsp vanilla extract
MIXING THE DOUGH AND PROOFING:
- Blend the dry ingredients in the bowl of a stand mixer*** using the paddle attachment. In a separate bowl, whisk together the milk, eggs, and melted butter. With the mixer running on low, slowly add the wet ingredients into the dry ingredients. Once completely combined, turn the mixer up to about medium or medium high and beat for 5 minutes. The dough should be smooth and somewhat stretchy, but still pretty fluid and not at all like bread dough should be.
- Remove the paddle attachment. Scrape the dough together into a rough ball or mound using a bowl scraper or spatula. Cover the bowl with plastic wrap and place it in a warm, draft-free area for about 2 hours, or until at least doubled or even tripled in volume (see the pics above). It should be fluffy looking and almost look like buttercream frosting. Chill for at least 4 hours, but preferably overnight.
MAKING THE FILLING:
- In a small bowl, mix together filling ingredients with a spoon or spatula and set aside.
KNEADING THE DOUGH AND ROLLING OUT:
- On baking day, remove the dough from fridge. On a heavily floured surface (using extra gf flour blend) knead dough into a smooth ball, adding extra flour as needed until dough is smooth (a little sticking is normal). Keep adding flour and moving dough if it sticks. Roll out to a rectangle that's about ¼ to ½-inch thick, "straightening" the edges with a sharp edge, such as an acrylic ruler.
- Using your fingers, pinch pieces of the filling apart and drop them on the dough. Taking the palms of your hands, gently press down on the pieces. This doesn't need to be totally even. Each roll will have plenty of filling.
OLD METHOD OF CUTTING ROLLS:
- Roll up jelly roll style and pinch seam to close. Flip over so seam is down and cut using a serrated knife or bench scraper into 2 inch rolls. You should get about 8 large rolls.
NEW METHOD OF CUTTING ROLLS:
- Using a pizza roller or cutter (or even a sharp knife), cut the dough in half width wise, then cut each half in half, and then into fourths. You should have a total of 8 strips of dough. Roll up each strip of dough tightly into a roll.
PROOFING THE ROLLS:
- Place rolls into a greased 9 x 13 pan and cover with plastic wrap. Let rise in warm, draft-free area until almost doubled in size, about an hour. Towards the end of the rising, preheat the oven to 350°.
- When rolls have risen sufficiently (they will rise more as they are baked), remove the plastic wrap and bake for about 25 minutes, or until golden brown. Remove rolls from oven.
- If you'd like to make frosting instead of a glaze, while the rolls are baking, beat together butter and cream cheese until smooth. Slowly add powdered sugar and vanilla extract and continue to beat until smooth. Dollop a good amount on top of each roll and spread with an offset spatula.
- Use this glaze instead of the frosting for an easy, quick and pourable topping. While the rolls are cooling, whisk glaze ingredients in small bowl and drizzle over rolls.
These cinnamon rolls were originally posted on September 11, 2018 and have been updated with new pictures, new tips and tricks, and a video.