Cinnabon, who? These Ultimate Gluten Free Cinnamon Rolls will put Cinnabon to shame! Warm, gooey, and SOFT, you won’t believe they’re gluten free.
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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. Soft and fluffy ones, 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!!
What You’ll Need to Make These Cinnamon Rolls
- Kim’s Gluten Free Bread Flour Blend
- Granulated sugar
- Baking powder
- Instant yeast
- Psyllium husks, optional–I use these (affiliate link) whole psyllium husks because I like the little bit of a “wheaty” taste they give. You can also use psyllium husk powder and this (affiliate link) is the one I would recommend. You’ll need to adjust the amount, which is given in the recipe card below.
- Brown sugar
There are two options for frosting your cinnamon rolls, one a cream cheese Cinnabon-style frosting and the other a powdered sugar glaze. Choose what you like best!
Cream Cheese Frosting
- Cream cheese
- Powdered sugar
- Vanilla extract or vanilla bean paste
Powdered Sugar Glaze
- Powdered sugar
- Vanilla extract
HOW TO MAKE CINNAMON ROLLS
The Morning Before
- Make the dough–once you have all your ingredients measured out, it takes about 7 minutes to make this dough.
- Bulk ferment–this just means to proof the dough as a whole for 1-2 hours, or until doubled in size.
- Refrigerate the dough–allow the dough to chill for at least 4 hours, preferably 6.
The Evening/Night Before
- Make filling–beat the filling together with a stand or handheld electric mixer until smooth and fluffy, about 3-4 minutes. Beating it this long actually helps the filling stay in the rolls and not leak out to the bottom of the rolls when baking.
- Knead and roll out the dough–briefly knead the dough just until smooth and roll it out on a well-floured surface into a rectangle that’s roughly 1/4 inch thick.
- Spread with filling–spread the filling evenly over the dough and leave a 1/2-inch at the one border (to seal it).
- Roll–roll up the dough as tightly as possible.
- Cut–using a piece of dental floss is so easy. Just position it underneath the roll of dough, cross it on top and pull. You can also use a serrated knife to cut the rolls.
- Place rolls in baking pan and cover with plastic wrap.
- Refrigerate overnight.
The Morning Of
- Take the rolls out–remove them from the refrigerator at least one hour prior to baking. This will allow them to come to room temperature and also allow for any extra rising that didn’t happen overnight in the cold of the fridge.
- Make the frosting–beat together the frosting ingredients until smooth; cover and set aside.
- Bake the rolls at 350 degrees F for 20-25 minutes. If you made larger rolls, they may require 5 more minutes in the oven.
- Frost–frost the rolls while they’re still warm. Enjoy!
Gluten Free Cinnamon Rolls FAQs
They can be made dairy free with the use of a dairy free alternative in the bread flour blend as well as for the butter and milk. I’ve had one reader state that she made them with JUST egg as an egg substitute and they were amazing!
In order to work with most of my gluten free doughs, a lengthy time in the fridge is very helpful in shaping and rolling. Properly chilled dough will be very easy to knead and shape.
Absolutely! I have a recipe for not only the cream cheese frosting, but also a powdered sugar glaze in the recipe card.
These cinnamon rolls can be made without psyllium husks and will still be delicious and whomever eats them won’t know the difference. The only person that may know the difference is the one making them. Psyllium husks make the dough a little more extensible and easier to handle and, therefore, roll out.
Now–go and eat an ultimate gluten free cinnamon roll, the best you will ever have!!!!
The Ultimate Gluten Free Cinnamon Rolls
- 3½ cups (490 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 yeast
- 2 tbsp whole psyllium husks (or 1½ tbsp psyllium husk powder), optional (see notes below)*
- 1 tsp salt
- 1½ cups (360 ml) milk (or dairy-free alternative) (see notes below)*
- ¾ cup (1½ sticks or 169 g) butter, very soft or melted (or dairy-free butter alternative)
- 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
MIX THE DOUGH AND PROOF
- Blend the dry ingredients in the bowl of a stand mixer*** using the paddle or dough hook attachment. 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 dough hook or paddle attachment. Scrape the dough together into a rough ball or mound using a bowl scraper or spatula. Cover the bowl and place it in a warm, draft-free area for about 2 hours, or until at least doubled in volume (see the pics above). Turning your oven on to the warm function (about 160-170° F) and then turning it off before placing the dough inside is a great area for dough proofing. It should be fluffy looking and almost look like buttercream frosting. Chill for at least 4-6 hours. See within the post for my timeline to make overnight cinnamon rolls.
MAKE THE FILLING
- Mix together the filling ingredients with a stand mixer or handheld mixer until fluffy, 3-4 minutes. Cover and set aside.
KNEAD THE DOUGH, FILL, ROLL, AND CUT
- On baking day (or the night before baking), remove the dough from fridge. On a well-floured surface (using extra gf bread flour blend) knead dough into a smooth ball, adding extra flour as needed until dough is smooth. Roll out to a rectangle that's about ¼-inch thick.
- Spread the filling over the surface of the dough, leaving a ½-inch border at the far edge to seal. Roll up jelly roll style and place seam side down. Using a piece of dental floss, position it underneath the roll and pull it up on both sides. Crisscross it and pull down to cut each roll. You can also use a serrated knife if you don't have dental floss, but first place the entire roll in the freezer for 15 minutes. This will allow you to cut it cleanly.
- Place rolls into a greased baking dish (depending on the size of your rolls, you'll need either a square 8 by 8 inch or a rectangular 9 by 13-inch pan or similar). Cover with plastic wrap and proof again until noticeably larger, but not quite doubled in size. (If baking the rolls the next morning, place them in the refrigerator overnight at this point).
- If rolls have been refrigerated overnight, remove from the fridge about an hour before you plan to bake them (to allow them to come to room temperature and finish their second rise). They should rise until puffed and noticeably larger, but not quite double in size.
- Preheat the oven to 350° F. When the rolls have risen sufficiently (they will rise more in the oven), remove the plastic wrap and bake for 20-25 minutes (larger rolls may take 5 minutes longer), or until golden brown. Frost as desired.
MAKE CREAM CHEESE FROSTING
- Beat together frosting ingredients until smooth.
- Use this glaze instead of the cream cheese frosting for an easy, quick and pourable topping. Whisk all glaze ingredients in a small bowl and drizzle over warm rolls.
Did you make this recipe? I’d LOVE to see it!!! Post a picture and tag @letthemeatglutenfreecake on Instagram.
These cinnamon rolls were originally posted on September 11, 2019 and have been updated with new pictures, new tips and tricks, and a new, more detailed video.