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
Dough
- 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.
- Salt
- Milk
- Butter
- Eggs
Filling
- Butter
- Brown sugar
- Cinnamon
Frosting
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
- Butter
- Powdered sugar
- Vanilla extract or vanilla bean paste
Powdered Sugar Glaze
- Powdered sugar
- Milk
- 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 ¼ inch thick.
- Spread with filling--spread the filling evenly over the dough and leave a ½-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
Ingredients
DOUGH
- 3½ cups (490 g) Kim's gluten free bread flour blend
- 1 cup (200 g) granulated sugar
- 1¾ teaspoon baking powder
- 2 tbsp plus 1½ teaspoon (24 g) instant yeast
- 2 tablespoon whole psyllium husks (or 1½ tablespoon 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 teaspoon 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 teaspoon vanilla extract or vanilla bean paste
OR GLAZE:
- 2 cups (250 g) powdered sugar
- 3-4 tablespoon milk, or more as needed for desired consistency
- 1 teaspoon vanilla extract
Instructions
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.
...OR GLAZE
- 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.
Notes
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.
Kat E says
I have tried many recipes for cinnamon rolls in the past, but your recipe is the best! I haven't had such delicious cinnamon rolls for over 20 years since I stopped eating gluten! Such a treat. Thank you.
Kim says
That is so awesome to hear! I'm thrilled you're enjoying my recipes 🥰
Jan says
Taste great but mine were sooooo sticky! Anything that may have done wrong? Basically fell apart when trying to roll. Trying to salvage by chilling again before attempting to cut!
Kim says
Hmmm. This recipe should not be that sticky. It's a very easy dough to work with. Did you use my flour blend? If you did, did you use a superfine or ultrafine white rice flour? That is very important to the success of the recipe. Or were there other substitutions within the flour blend?
Jan says
Yes I used the flour blend. I’m trying again. Not sure what happened. I’ve used the blend for gf breads and it’s been fine. Maybe messed up another measurement. Idk but trying again. 🙂
Jan says
Tried again and they worked beautifully! Left longer in the fridge and it was awesome!
Can you freeze baked rolls? If so, recommended instructions for reheating?
Thanks for posting so many great recipes!!
Kim says
Oh, awesome! So glad you figured it out!!
Yes, you can freeze them. I let them thaw completely and then wrap them in a damp paper towel and place them in the microwave for 30 seconds at a time until they're warm enough.
Jenn says
These turned out great! Thanks so much Kim for doing all the work. Here are my 'bads', so that others may perhaps learn. 1) I rolled the dough too thin, and I did not have enough filling to cover all spots. Also the dough was easily tearing when I rolled it up. 2) l didn't use enough flour underneath the rolled dough, also causing a bit of sticking. 3) Not long enough in the oven, as the interior was goopy. (I refrigerated overnight, and had four large rolls in an 8inch square pan. Froze the second pan). All of these issues were on me, as the dough was perfect, and the flavor and texture (goopiness aside) were great!
Allisha says
Hi, the grams to tablespoons of Yeast don't seem to make sense. That amount of yeast is about 1/2 that weight in grams. Which one should I use?
Donna says
I don't know but this is a great question.
Kim says
I just weighed it out 3 times on my gram scale (which measures very small amounts like this) and 2 tbsp plus 1 1/2 tsp equals 24 grams of instant yeast. Are you by chance in another country than the US? It is a very large amount of yeast, but it works perfectly with the amount of sugar in the dough. I've been making this dough for many years and I always measure by weight and it comes out perfect every time.
My suggestion is to always use weight measurements versus volume, especially for gf breads. I'd love to change all of my recipes to only weight, but there are so many stubborn people in the US that don't want to make the switch.
Eliana says
After the first proof and setting the dough in the refrigerator to chill, can I just leave it like that overnight then the next day shape/cut the rolls and do the second proof and bake?
If so how long can unprepared dough sit in the fridge?
Kim says
Yes, absolutely! The dough should be used within 3 days.
Elisabeth says
Your recipes and flour mixtures are incredible. I have made your cinnamon rolls, artisan bread and apple fritters and people are amazed that they are gluten free! My husband is ceilac and my kids have a good chance of developing that too so we all eat gluten free. Some of the things I have made with your recipes they have never had the joy of tasting and my husband hasn’t tasted for 12 years! You have brought so much joy to our table. My mom recently found out that gluten is a huge trigger for her eczema and arthritis and she has been sad to not be able to have some of her favorite treats but thanks to you she’s not sad any more. I love surprising her and my dad (doesn’t eat gluten bc it make him feel bloated) with treats. As a result of cooking treats for my parent and our large family I cook in large amount and I was just thinking how nice it would be to dedicate a day to prepping dough and then freezing it. have you ever frozen your dough? It would be nice to have batches I could pull out, defrost and start making stuff with but I wasn’t sure if that would work.
Kim says
First, thank you so much for your kind words and support! I am always thrilled to hear stories like yours because I know what it's like to go without and it just warms my heart when others try my recipes and are happy with them 🥰🥰🥰
Yes, you can freeze the dough and that is a great idea to prep dough for a day! I wrap the dough in a layer or two of plastic wrap and then place it in a ziploc bag. I usually freeze it for no more than 3 months. It is possible that sometimes the yeast won't work quite as well as if using right away, but I have never seemed to have a problem with that. I quite often prep my cinnamon rolls in the pan, wrap it in layers of plastic wrap, and freeze the entire pan. The night before I plan to serve them (Christmas Eve is one of those nights), I remove them from the freezer and place them directly on the counter, where they will thaw and rise overnight. Then I just put 'em right in the oven in the morning. No one ever knows they were once frozen.
Elisabeth says
Thank you so very much for your reply. I have tried even more of your recipes for my family since this response and its love. Every time every one says “I can’t believe this is gluten free!” I don’t think you have a recipe we won’t love. Thank you again for blessing our kitchen and table with the joy of your recipes. I have shared your site with many of our gluten allergy friends as well.
Irene Gendemann says
Hello Kim, I used the cinnamon roll dough to make a poppyseed strudel. It is so good. I love this dough because it is so versatile and tastes amazing.
Kim says
That's awesome, Irene!!
Sandy says
I have made these several times before and they are unbelievable amazing. Cinnamon rolls is what I’ve missed the most in my 20 years of gf. I haven’t made them in over a year though and just mixed the dough and it is rising as I type. I noticed after the fact that since I didn’t use psyllium husk I should have reduced the milk. I did not reduce. Used full 1 1/2 cup. I hope I didn’t just ruin my dough. Since I’ve made them so many times I didn’t look closely enough at the notes. I’m making them to share with 2 gf friends and hoping to impress. Please tell me they will be good still. 😢
Sandy says
This is Sandy again. I was worried about not reducing the milk. But after the first rise I tried to work with it. It was much too loose almost goopy. So I just kept working more flour into it until it felt better. I put it to rest about another hour and then turned it out to roll. It was magnificent! Put in the fridge over night and baked this morning. They taste fabulous! I can’t wait to share with my friends.
I’d like to post a picture but not sure how.
Kim says
Wonderful! If you have an instagram account, you can post the pic to instagram and tag @letthemeatglutenfreecake
Nancy says
Hi Kim,
I am loving your site and have just made the Ultimate Cinnamon bun dough, which is rising now. I have a question about freezing prior to baking but am seeing a discrepancy in what you say in the recipe vs what your answer is to this same question from a poster above. The question is when should the rolls be frozen (when still raw dough); after they have risen in the pan, or before they have risen? This is in your recipe:
*****Rolls can be frozen up to the point right before baking. Freeze in the pan they are in, wrapped in a layer or two of plastic wrap and then foil. Thaw in the fridge, still wrapped, overnight. Proceed as above.
As opposed to:
Kim saysJuly 24, 2024 at 7:13 am
So glad you liked them!!! Freeze the dough before the rolls rise 😊
Thanks in advance for clarification!
Kim says
I'm sorry I didn't make that clear. Freeze before the rolls rise. I just didn't state that in the recipe properly (even though that's what I meant). I will fix it now.
Stevie says
AMAZING- my non-celiac family enjoyed just as much as I did. Thank you!
Kim says
Awesome! So glad y'all liked it!
Bethany Cunningham says
Kim, I cannot thank you enough for your hard work in developing these recipes. You have changed my family’s world. I have been gluten free for 18 years and two of my three kids are gluten free. You have made baking enjoyable again and I can’t wait to try even more of your recipes! From the bottom of my heart, thank you!
Kim says
Awe, you are so sweet! It is my pleasure, truly 🥰
Serena says
I’ve made this recipe a few times and it never fails to delight!
One extra suggestion is to throw a 1/2 to 1 cup of heavy cream in the bottom of the pan JUST before baking. My daughter found that trick online, and it elevates these to Cinnabon level softness/gooeyness!
Nancy says
Hi Kim I am planning to use this dough to make beignets later this morning. Cannot wait! I will have some dough left over. I see directions for freezing the cinnamon rolls, but what is the best way to freeze the dough "as is" so I can use again for another future recipe? I love the many options you give for this dough. Thank you!!
Kim says
I like to wrap it in a sheet of plastic wrap and then put that in a ziploc bag or something similar. I freeze it for up to about 3-4 months. When I'm ready to use it, I take it out and let it thaw at room temperature to where I can then shape it and proof it 😊
Cisca Hill says
Hi Kim ... My husband has been in bread-utopia since I found your web site. He has missed decent bread since being diagnosed with celiac 7 years ago. Everything I've made has been exceptional. Thank you so very much for your amazing recipes. Kindest regards. Cisca
Kim says
Awe, that is so awesome, Cisca! I'm so happy your husabnd is able to enjoy breads again 🙂
Kenny says
These are SO amazing! Some of the best cinnamon rolls I've had. If you want a fall twist, try Apple Butter rolls. Keep everything the same as this recipe, but:
Filling:
1 cup Apple Butter
1/2 tsp cinnamon
1/4 tsp ground cloves
Icing:
1 cup powdered sugar
3 tbsp heavy cream
1 tbsp of filling from above
nutmeg to taste
Kim says
Sounds delicious, Kenny!!
Leeann says
Hi Kim,
I am a new subscriber and have yet to make this, or any recipe. I have been exploring many of your recipes, however. I usually cut down recipes as I am cooking for only two. Upon using the slider to adjust number of servings, I noticed that the amounts change only for cups, tbsp., etc. The weights do not change. For instance, in this recipe it calls for 360 ml milk for 8 servings and also for 4 servings or 10 servings. I weigh my ingredients and will make changes with this knowledge, but thought you may want to address it somehow for others who may not immediately notice the error.
Kim says
Hi, Leeann!
I am SO sorry about this. I've known it to be a problem for a while now and I've been diligently trying to work through this problem with my recipe card developer. The main problem is that my flour blend weighs differently than other flours and/or flour blends, so it throws everything else off if the slider is used. They are trying to find a workaround, but in the meantime, unfortunately, everyone has to use good 'ole math or a calculator.
Again, so sorry for the inconvenience of this. I hope to have a solution very soon!
Stacie says
These rolls are AMAZING!! Even my pickiest celiac gave them a thumbs up. Thank you!! Can you just clarify for me, when freezing the dough I do it after the rolls rise or before the rolls rise? Thank you!!
Kim says
So glad you liked them!!! Freeze the dough before the rolls rise 😊
Stacie says
These rolls are AMAZING and even my pickiest celiac gave them a thumbs up!! Thank you! Can you just clarify, if I am going to freeze the dough I let the rolls rise first and then freeze OR once cut dough is placed in pan I put them straight into the freezer? Sorry I just want to make sure I am understanding before trying it.
Lola says
Love your recipes! I have had more success with GF baking using your recipes than with any other. A suggestion - when serving size is adjusted using the slider, for example to make 1/2 a recipe, the cup and Tbl/tsp measures are changed accordingly, but the weight or metric volume measures shown in parenthesis are not. I have caught myself a few times halving a recipe, then mistakenly using the original weight measure that did not change when I adjusted the serving size. Thanks!
Kim says
I'm so sorry! It's been an ongoing issue and I've been trying to work on it with the company who does my "recipe card". They have found a workaround and it will be implemented soon.
Madison Haynes says
What is the ideal temperature for the rolls be when pulled out of the oven??
Kim says
I honestly never tested the temp on these rolls because they aren't in loaf form so I just go by the look and feel of them. If they spring back when lightly touched and don't feel like raw dough underneath, they're done. Hope that makes sense 🙂
Cindy says
Hello, I recently posted a five star review on the cinnamon rolls and asked a question. I just came back to check today and it has disappeared. Why might that be?
Kim says
Hi, Cindy! I'm not sure why it doesn't show up until I respond, but I just responded so you should finally see it 😍
EVka says
Dear Kim, thank you for sharing this recipe. Finally, guilt free pleasure 🙂
Did them last week and we all loved them. I used a mixuture for focaccia (the only one I could get fast 😉 ) and the recipe worked just fine. I used 1 tsp of xanthan gum too for the mixture and poured heavy cream over the rolls before baking.
Grace says
How long can I let them sit in the refrigerator? I won't have time to bake them the evening before, would they be fine to sit for 24hrs before baking?
Kim says
Absolutely! I wouldn't go past 3 days, but 24 hours is fine.
Cassie says
These are divine. I made a batch of the sweet dough and used half for donuts and half for these rolls for a friend gathering...oh boy were these the talk of the town. I'm a donut fiend, and these cinnamon rolls still won out over the donuts, which is no small feat! These are about as close as you can get to Cinnabon without using pounds of butter lol
Kim says
So glad you liked them!!! They are a favorite here in our house as well 😋
LJean says
I made these the other day. The dough was really really sticky and so I had to keep adding more flour. I ended up using one whole batch of your flour plus some more for this one recipie. I had to kneed it alot so it turned out not as fluffy as I would have liked, but still delicious. Any tips for getting the dough to act more like yours in the video?
Kim says
It's something you substituted within the flour blend. I've made this recipe more times than I can count and it's never that sticky and any time someone tells me theirs was sticky, it's always because they either used the wrong rice flour in the blend or substituted something within the blend itself. If you don't use a superfine or ultrafine white rice flour, you will get very sticky dough because the grittier rice flours can't absorb the amount of liquid in the dough as well.
Stacie says
These gluten-free cinnamon rolls are AMAZING!!! So unbelievably good!! Thank you for this recipe! Your bread flour blend is the best!
Kim says
So glad you liked them!!!
Kim says
I have made your first recipe of the gluten-free cinnamon rolls for years. And have had luck, using a different gluten-free flour. I’ve always wanted to use your flour and I have recently accumulated and bought all of the ingredients. I have made the dough and it has risen for two hours and I’m putting it in the refrigerator. I really don’t need these cinnamon rolls till Tuesday morning. Can this dough be in the refrigerator until Tuesday morning when I need to make them. I’m hoping that’s not too long.?
Kim says
Sorry I didn't respond sooner. I have so many comments to respond to, it's almost impossible to respond in such a short time.
I would have told you that it could have waited until Tuesday morning no problem. Hope you found that out.
Ljean says
I would be interested in what you found to work for other GF Flour- was it a packaged one that can be purchased?
Joanne says
I hope people see this review. My kids are I have been gluten free ( celiac) for years and my kids and I gave up on buying GF cinnamon rolls anywhere or trying to make them. We decided GF cinnamon rolls were not a thing until my son made your recipe this Christmas. EVERY PERSON IN THE HOUSE GLUTEN FREE OR NOT LOVED THESE ROLLS!! No one believed they were even Gluten Free! We were all oohing and aaahing as we were eating them. I recommend a royal icing on top over the cream cheese frosting- we all voted on that. I cannot wait to make these again. I now have total faith in anything on this site after making the artisan bread too. THANKS KIM!!!!!!!! These are truly unbelievable.
Kim says
Thank you so much, Joanne! I'm thrilled you're having wonderful success with my recipes so far 🥰🥰🥰
Luella says
My husband really missed cinnamon rolls, and this recipe satisfies that longing! I want to share with you an old type of sweet roll my mom used to make. I tried it with this dough and they are just great! Heavily butter a deep straight sided baking dish. I use an oval splatterware roaster. Make 12 1 1/2” balls of dough and place in the roaster. Let rise. They should be touching. Boil 1 cup heavy cream and 1 cup sugar, pour over the buns. They will be swimming in sauce. Bake at 350 for about 25 minutes. Let cool a few minutes, then turn out on a large oval platter.
Mom made Mennonite twabach (or zwiebach) every week using 20-24 cups of flour! She made these for Sunday morning with some of the dough. You really need to try this!
elizabeth a fraccaro says
Love, love, love this dough. It mixes up so nicely and quickly, and the results are unparalleled. My mother had an old coffee cake recipe that we can't make any more because of being gf, but I used your dough and it came out beautifully. Thank you for sharing your efforts with all of us who don't have the time/talent to develop recipes. You are a blessing!!!
Vicki says
I have my third-ever batch of these in progress right now, this recipe is amazing! thinking of adding some chai spice this time 🥰 question for you though - can these be frozen once they’re baked? i assume not after icing. I *could* experiment, but I’d rather check with the source first 😊
elizabeth a fraccaro says
I have frozen them and they reheat beautifully after thawing. I wrap them in aluminum foil and reheat in a 325 oven until hot. Or I sometimes wrap them individually in plastic wrap so I can grab one at a time.
Siena Van Brabant says
I just ate one while still warm from the oven. The texture reminds me of the "real" cinnamon buns fresh out of the oven. Very soft, with a little bit of texture/mouth feel. Just lovely. I didn't glaze them because I feel they don't need it. They are delicious without. The dough was quite sticky even though I was careful with measuring by weight in grams. I needed about 3/4 cup of extra flour on the counter to knead and then roll them out. I still had to use the bench scraper in a couple of places to help with rolling them into a log . I made the dough in the afternoon and had it in the fridge overnight. Shaped and baked the next morning. This made a nice sized bun - 12 pieces in a 9x13-inch pan. Will definitely make again. This was a test for me before whipping up a large batch of the flour blend. I will try other recipes now after this batch. Thank you for the recipe.
Kelsey says
Just wow! Yes, the dough is sticky. Add flour as needed and be patient when rolling. I made these cinnamon rolls last weekend using the overnight recipe. They were amazing! I used the second half of the dough today to make rolls using a cardamom and nectarine filling. Yum!!!! They did not last long in my house. I’m very impressed with the texture and taste of these. Thank you so much! I missed a fluffy cinnamon roll!
Kim says
So glad you liked them 😊
Tim Curry says
I am not a baker, but after diagnosed with celiac over a year ago, I have searched for food that is good, particularly sweets! I tried these about a year ago and although very good, I couldn't get the dough to rise the way it should. Despite that, they were very good. Yesterday I tried again with success this time! These buns are so fantastic ! Even my wife said that these are better than any gluten containing ones that we have had before the celiac! You are a wizard! Thank you so much! Now, I can't wait to try your bread recipe.
Kim says
Awe, that is so awesome, Tim! Thank you so much for your kind words and I'm absolutely thrilled you are enjoying them!!
Myami says
Tim, I was today years old when I discovered why my baking was unpredictable. This recipe calls for 'instant' yeast. The package looks identical to 'active' yeast. Sheese. Instant yeast is for one rise like this. Active is for two rise like bread. Go figure. I hope this helps you in the future.
Brian says
Hi Kim. My wife is gluten sensitive so I tried to make this last year. They were good, but I could not get them to rise. Tried making these again for the second time today, and again after mixing the dry and wet ingredients ( including the yeast) it still did not rise. I warmed the oven up like you suggested but after two hours, still no doubling in size. I any suggestions?
Kim says
Maybe your yeast has died? You could always test it by proofing it first in some of the milk from the recipe and a tsp or so of the sugar (make sure the milk is at a temp of about 95-110). Let that sit for 5-10 minutes and if it's foamy, it's still good. If there's no activity, toss it and get some new yeast.
Lauren says
This was a great recipe! I’ve tried a few different cinnamon roll recipes and they never turn out right. This had the best texture and my family said the couldn’t tell the difference. I used brown rice flour instead of white rice flour since that’s what I had, and it still worked great. There wasn’t enough filling for how large I rolled the dough out so I’ll just double it next time, but still an A++ recipe.
Samantha pratt says
Is it possible to add orange zest and cinnamon to this recipe with out effecting the cinnamon rolls
Kim says
Yes, I think you could! I also have an orange roll recipe that uses the same dough if you want to check that one out. It's here on the blog, just search for it or go to the breakfast category and you'll find it 🙂
Sanja Nedimovic says
Greetings from Norway,
I made the cinnamon rolls today and I just had to write to you to thank you because they are SO GOOD!! 😁 Finally, I can have amazing cinnamon rolls too!
Kind regards,
Sanja
Kim says
Awe, that's awesome, Sanja! Thanks so much for your wonderful and kind comment 🙂
Margaret Krug says
I'm sorry but I wrote asking about using this recipe for kolaches and you responded but before I could read all that you said the message went away and I can not find it again. Could you possible respond to my question again. You said something about you had a kolache recipe. I was also wondering if the Dried Egg White can be used instead of protein powder? I don't like the protein powder. Psyillum husk is hard for me to find so would the powder work as well?
Kim says
I remember responding. Yes, I do have a kolache recipe on the blog--just use the search function and you'll find it.
You may be able to use the egg white protein powder in place of the regular whey protein powder, but I haven't tried it so I don't know if it will work. The protein powder is really what makes my blend above the others.
Using psyllium husk powder is fine as a substitute for the whole psyllium husks, and these amounts and instructions are given within the recipe.
Margot Wilson says
Love, love, love these cinnamon rolls! They are absolutely the best EVER! I am making these as gifts for all of my gluten-free and celiac friends and family for Christmas this year. I will be delivering them on Christmas Eve so that they can all enjoy the magic of having absolutely delicious cinnamon rolls on Christmas morning just like the old days. Thank you so much Kim for your commitment to excellence and sharing all of your recipes with us. You have made so many of us incredibly happy to have delicious gluten-free baked goods in our lives again. Wishing you all the best this holiday season.
Kim says
Awe, thank you so much, Margot! I'm so glad you are enjoying my recipes 🥰
Camilla Raines says
Kim!! You are amazing! Not only to come up with an amazing recipe but to share it with the public. Thank you thank you thank you. I must say the protein powder through me for a loop and your insight to use that rather than a different type of flour or starch leaves me scratching my head. LOL. But anyway, unfortunately I didn’t watch the video before I made these and had a more difficult time then I should have. Following the written recipe I only chilled for 4 hours rather than 6 (the recipe says 4-6). It was very sticky but you said add flour until it was easy to knead. I had to use quite a bit more flour to get it even half way manageable. It was so tender I couldn’t get a tight roll so they look really funky but I can tell the taste is still going to be amazing when I do it next time. Thanks again for your genius recipe and for sharing it with the world!!
Kim says
Awe, it is my pleasure! Thank you so much!!!
Stacey kominar says
Do you have to use a stand mixer?
Kim says
You can try it with a handheld mixer that has dough hooks or attempt to hand mix it, although it's a pretty thick dough but is also very sticky at first so you won't be able to get your hands in there and knead it.
Destiny says
I am new to GF baking. I made these rolls but with difficulty. As others have said, my dough was so sticky it was almost unworkable. I added more and more of the flour blend to help but it was still very sticky even after chilling for almost 24 hrs. I managed to make the rolls and they taste alright except they are very dry, dense, and kind of gritty - assume because of all the extra flour. I used your flour blend and followed the directions exactly but the dough is like glue. This also happened when I made the dinner rolls.
Kim says
If you made my flour blend the way it is supposed to be, you would not have super sticky dough and they definitely wouldn't be gritty at all. None of the flours I use are gritty so either the wrong type of rice flour (that is gritty) or substituting something within the flour blend is why your rolls didn't come out right.
Kirsten says
Hi there! I looked through all the comments that talk about psyllium husk before typing this so hopefully my question is not a duplicate.
When using the whole psyllium husk, does that affect the mouth feel of the dough? Do you feel the small husks when eating it? I ask because when I use ground flax seed (as a replacement for eggs in other recipes) I get a texture that I don’t love. You mention you like the stability the husk brings to the dough better than the powder so I’m inclined to go with the husk but also don’t want to replicate the mouthfeel issue that comes with the flaxseed. Could you please share your experience with the mouthfeel of the dough once baked when you use the whole husk Vs the powder?
Thank you so much.
Kim says
Hi, Kirsten! I personally don't find a difference in the mouth feel at all and can't tell they're in there, and no one else in my family has ever said they feel anything different. To me, the whole psyllium husks give bread almost a "wheaty" flavor that makes it taste even more like real bread.
Kirsten says
Thank you for the reply! I bought my psyllium husk and am ready to make some cinnamon rolls!
Connie Z says
Baked these for my family for Christmas Day and they were fabulous. My stepdaughter was diagnosed with celiac over 10 years ago and she declared them to be the best cinnamon roll she has had since her diagnosis. Many thanks for your recipe! I look forward to trying some of your other baked goodies in the future.
Kim says
Awe, that's so awesome, Connie!!!!
Heather says
I have made these twice now... the first time the dough was super sticky and tough to work with but I kept adding flour as I kneaded and persevered and the end product was delicious. This time I added a bit more flour (was using your special bread flour blend and used a scale to measure all ingredients) when making the dough and then was very liberal with flouring my counter while kneading and rolling and they turned out perfect! I will probably look again at your linked amazon flours and make sure I didn't make a mistake there when I go to re-order but I have loved your recipes so much!! Thank you for taking the time to perfect and share!!! I fed these rolls to a large group of gluten-eaters on Christmas day and everybody raved!
Kim says
Awe, that's great, Heather! So glad they worked for you!! If they're sticky, it's almost always the flour blend that goes wrong. Check the rice flour and make sure it's superfine and not gritty. That makes a difference in the texture of the dough.
Nia says
These are miraculous! They are now a huge part of our Christmas morning tradition as we've made these the past four years since my daughter was diagnosed with celiac disease. They are worth the effort - follow the recipe and the steps to the letter and you will be rewarded with fluffy, delicious cinnamon rolls and no one would ever guess they are gluten free. Kim - you are an absolute godsend - thank you for all your hard work in perfecting these recipes.
Kim says
Oh my gosh, Nia, thank you so much again for such a kind and thoughtful review 😍😍😍🤗🤗🤗
Katy Springer says
These were SO SO GOOD! I used almond and hazelnut flour combo and applesauce in place of butter for the filling and the frosting (used the cream cheese with goat cheve, baby!) I'm going to try your croissant recipe next! do you have a carrot cake recipe?
C. Docous says
Kim, I printed out your recipe about 2 years ago and make them every Christmas Morning! I couldn't find it and I knew I shared on FB so I was able to find it...but its changed?! There was dry milk powder in your flour blend before. Do you still have the original recipe to share...that's what I have the ingredients for.
Kim says
That's really strange because I don't remember ever using dry milk powder in my bread flour blend. Could you possibly be confusing this recipe with my yeast free cinnamon rolls? My regular (all purpose) flour blend does have dry milk powder in it and I have a recipe for yeast free cinnamon rolls that uses that flour blend. Could this be what you're talking about? I seriously have never used dry milk powder in my BREAD flour blend before.
Danette Collins says
I've ordered the ingredients for your bread flour and I'm excited to give this recipe a try! ❤️ Can I use your bread flour recipe as a flour substitute in my regular baking recipes? What might the portions be? Thank you for all these recipes and all the information!
Kim says
It's best only for breads, whereas my all purpose blend will work for all other baking recipes (cakes, cookies, etc).
Gyorgyi says
Hi Kim,
Thank you for your work.
Can you please, let me know what can I use instead milk and eggs?
Thank you,
Gyorgyi
Kim says
I don't think this recipe will work without eggs. As far as milk, you should be able to use a dairy-free alternative.
Alison says
Fantastic recipe! I've made many gluten free cinnamon rolls and these have been the best--the most like "normal" . The texture was awesom. Ive never made a gf dough that could be rolled into a ball before. It was awesome 🙂 I used the cup4cup flour but hope to make your blend in the future. Thanks!!
Callie Vucci says
I have made these rolls many times and they are perfection!
I have substituted the potato starch with cassava flour for a friend who has a potato allergy and I couldn’t tell a difference! I have also used a combination of the 2 flours if I ran out of potato starch.
Also could you freeze the dough while it’s still in a log? I don’t have much freezer space and wanted to know if that would work?
Kim says
Yes, you certainly could! I'm intrigued with the cassava flour sub and will need to try that myself. Thanks for sharing!!
Jessica says
Thank you thank you thank you! Now I can give these a shot. Although I discovered, before I had a chance to try these, that I can't have psyllium either so that's going to be fun.
Kim says
It's okay. I actually had this recipe on the site for a good 2 years without the psyllium husks and it was still fabulous and the dough rolled out like a dream! The psyllium husks adds a little more stability in the dough and makes it a little easier to roll out, but you can still achieve great cinnamon rolls without it!!
Alise Grant says
Hi there! I just tried to make your cinnamon rolls yesterday and my dough was a complete sticky mess! After reading all the amazing comments I figured this must have been user error rather than the recipe, so I've been trying to figure out where I went awry. I think the problem is that I used whey protein but not whey protein isolate in the flour blend. I figured they were the same thing, but the internet (and my dough) informs me I am wrong! Isolate has more protein in it than just whey protein, and I bet that extra bit takes the dough from utterly sticky to manageable. I'm going to order the isolate and try again, and I'll report back what happens. 🙂
I did manage to make some weird biscuits in a muffin tin and some very misshapen cinnamon rolls out of my sticky mess, so it's not a complete loss!
Kael says
I had the same problem using King Arthur brand gf flour. I put it in the freezer to chill for a bit longer and it was a night and day difference. I also had to add flour constantly at first before putting in the freezer.
STANTON EELLS says
in your ultimate cinnamon rolls for substitution of yeast it says add 1 tsp of sugar along with the same amount of yeast. does this mean 1 tsp of active dry yeast or does it mean the same omount you would use for instant (2tbls +1 1/2 tsp) ?
Jessica says
Is there any way to substitute out the potato starch in your bread flour blend? I'm good with white rice, and whey, and everything else in this recipe except for the potato starch. (Autoimmune and can't have nightshades.) I can't have corn either though. But I miss cinnamon rolls and apple fritters sooooo much.
I have Erawan rice flour (suuuuuper fine, feels like cornstarch), Erawan glutinous rice flour, cassava flour, arrowroot flour, tapioca flour, heck I even have cauliflower flour. (Although I don't think it's at all applicable here, just amuses me LOL) But I have never dealt with potato starch, so I don't know which of these would be closest.
Kim says
Oh gosh, I'm not sure. Potato starch has such a unique texture to it that I'm not sure if any of those can replicate. I would maybe start with the arrowroot or maybe the glutinous rice flour? It's really hard to say without experimenting myself.
Laura Martin says
My friend, you have done it. This recipe is simple, easy to follow, and the result is unbelievably delicious. They have made their way into the traditions in my family and I am SO thankful for you! I’ve followed your recipe to the best of my ability two times now (Christmas and birthday) and even tried freezing some of them and baking them later— all of the results are out-of-this-world good. I’ve had to eat gluten free for 14 years now and there are very few breads I have ever had that taste this good and certainly NO cinnamon rolls that compare. Thank you, Kim.
Kim says
Awe, thank you so much, Laura!!! I'm absolutely thrilled you're enjoying the cinnamon rolls. They were a labor of love for me because I refused to not have a good cinnamon roll again in my lifetime, haha! I appreciate your support and your kind words 😍😍😍
Laurel says
Kim, I printed the “old” recipe a while back. I still have some of that mix left from my last batch. Can I mix the “new” mix with the old?
This is THE BEST cinnamon roll I think I’ve ever made, even prior to having change to gluten free due to Celiac. Also, your biscuits are to die for. My husband loves them and he doesn’t have to eat gluten free.
Thanks for sharing your amazing recipes!!!
Lou says
Best cinnamon roll recipe I have found and I have tried at least 15! Are there any other uses for the dough aside from making cinnamon rolls?
AmandaB12 says
I have made the gf burger buns several times and have loved them. My issue with this recipe is one of clarity. You don't specify how to keep this dough from sticking to everything, including parchment paper. How much flour is acceptable to add and how do you know when it's stable enough, while kneading, to not stick to the surface when rolling out. My cinnamon rolls are just a giant lump, with half the dough having stuck to the parchment I rolled it out on. I couldn't knead it back together and start again because I had already spread the filling. Watching your videos, I used substantially more flour than you did for kneading and was afraid to over flour, but the dough would still be sticky after working it. It was cold, refrigerated for 24 hours. I even froze it a little on the parchment before trying to roll it up. I just would like to see more clarity on how to keep the dough from sticking. I didn't have this issue with the buns because they aren't rolled out. Can I add enough flour so that the dough is t sticky at all? How much additional flour is ok to add? Really disappointed because a lot of time and money went into making this, I'd like to do better on the second half of the dough.
Kim says
I'm so sorry you are having problems with my cinnamon rolls. They are my #2 recipe on the blog and thousands of people have made them successfully without this problem, so I'll see if I can help you figure out what happened.
First off, let me ask what flour blend you used. If you didn't use my flour blend, I can't help you. Often people will use a different flour blend and have no troubles with a certain recipe (like the burger buns) and think that will be the same for all my recipes. If you did use my flour blend, did you substitute anything within the flour blend itself? What brand of white rice flour did you use?
Also, I don't recommend using parchment paper to roll it out on. It's more likely to stick to parchment than the counter. I don't measure just how much extra flour I use to knead and keep it from sticking, but I would guess it's at least another 1/2 cup. I also constantly check for sticking as I'm rolling it out and add more flour as necessary.
Kate says
I NEEDED cinnamon rolls! I did not have any rice flour. I had purchased a bag of Gold Medal GF oat flour and used as a substitute. I have to tell you that this was a great substitute! My rolls came out so delicious. The flavor is "fuller". If you can have gluten free oats, I recommend giving it a try. I might be experimenting more with using oat flour in place of rice.
AprilM says
I tested several different GF cinnamon roll recipes and this was, by far, the winner. Thanks for a fantastic recipe.
Kim says
Thank you so much 🥰
Pamela Pollock says
Omgosh these are wonderful cinnamon rolls! We always have a brunch on Mother’s Day and everyone thought they were absolutely delicious! They were so good, I made another batch a week ago when having friends over, and they loved them too! I only baked half of them and put the other half in the freezer. Can’t wait to see how they bake up after being frozen. Thank you, Kim, for your flour recipes and all the baked good recipes you share. Yours is the only flour I use anymore. No need to buy anything else! I am enjoying baking again!! ~Pam
Kim says
Thanks so much, Pam!! I'm thrilled you're enjoying the rolls and baking again 🥰
Kelly Householder says
OMG! These were delicious! I followed your recipe to the letter - Making your flour blend first. I decided to make them mini orange rolls so I added some fresh orange zest to the filling and made fresh orange icing. I baked two pans of these and we devoured the first but the second pan I let cool and then froze them to take on vacation. I thawed them, and covered with foil. Heated them in the oven for about 15-20 min at 350°. They were perfect. I served them to a crowd and they couldn't believe they were gluten free. Love, love, love! Thank you so much for giving this celiac hope again. I am the person you describe who says "yeah, it's okay but it's not great". Texture is definitely the problem with most gluten free breads. I would just rather not have it. I am thinking about making some sticky lemon rolls with your recipe. Thanks again!
Kim says
So glad you're enjoying the rolls!
Kat says
These were amazing. If someone brought them to me and told me they were GF I would definitely not believe them! Recipe was easy to follow, I only had 4 hours to chill the dough so it was a bit sticky once I was rolling it up but nothing a bench scraper couldn't fix 🙂
Kim says
So glad you enjoyed them 🥰
Tracy says
Kim! Hi! I just have to say thank you, thank you thank you! You are amazing! You are an angel for figuring these recipes and flour blends out and sharing them. I can't tell you how much this means to me, or how long it's been since I've had anything even close to as good as these are (gf or not) and I will be eternally grateful!
Kim says
Awe, you are too kind! I'm happy to share any of my successes because I know how it is trying to find great gluten free food 🥰🥰🥰
Renee says
I've made these many times and love them. When I made them for Easter morning, I ran out of butter to do the filling. We'd moved and in a very rural area so stores closed. Cream to the rescue! I had enough for half a recipe. So, did half and put the rest in the fridge. Tonight, I used the rest of the dough and made a peach strudel! Yep, braided and all! So yummy!!
Catherine says
I made them for the second time this weekend. My brother in law said they were really good. I said something about the challenges of gluten free baking. He said "These are gluten free?!?!?"😀
I'm not sure what I do wrong with the filling, it's more like playdough than a fluffy, spreadable consistency. I just used my fingers to mush blobs evenly on the dough and it worked out fine.
Natalie Gillilan says
Hi Kim,
Have you ever doubled this recipe with the same success? I am hoping to make these for my husband's family for Easter brunch and it's definitely a big crowd so I want to make sure there are enough.
Thanks!
Natalie
Megan says
Stunning. I've made this recipe with store-bought mixes and had good results, but made them this morning with your flour blend and you are right that the difference is night and day. The cooked dough behaves exactly like a normal sticky bun. I unrolled mine and ate it like a fruit roll up just because I could.
Gab says
WOW, amazing ... WOW. I didn't have all ingredients to prepare your flour, so I used flour l'Angelique (GF). The dough was a little sticky after fridge, so I added more and more flour and knead dough into a smooth ball (dough took a lot flour) and it was really soft. I will try to find all ingredient to prepare the real recipe. If mine was WOW, I can't imagine with your flour.
Ariana says
Hi Kim!! How important is to put the rolls in the fridge once there are filled??
Thanksss, i love your recipies
Kim says
That's only if you're making them overnight, to bake the next morning. You can go straight to allowing them to proof and baking them if you're not 😊
Ellen Cullom says
Hi Kim, I’ve made these twice now and both times the dough is sooo sticky when I roll it that by the time I wrestle them into the baking dish they’re no longer in nice swirls. I feel like I’m using a lot of flour but so far that hasn’t helped. Any ideas or thoughts on what I’m missing/doing wrong?
Thanks!!! Everyone loves them anyway & they don’t last long!!
Kim says
There must be something within either the flour blend or the recipe you're missing. By chance, did you get potato FLOUR instead of potato STARCH? They're two totally different things and the one will make a very loose dough that is very sticky. Also, did you substitute anything within the flour blend otherwise? Or within the recipe? This is not a very sticky dough normally, so something must be causing it to be so sticky.
Patricia says
If it’s wrong to cry tears of joy when you try something this awesome that’s GF, I don’t want to be right! Ok, I didn’t cry, but I was close! These are amazing!! I had just bought my husband some from a fundraiser and had to find a recipe. I decided to give these a try and wow! Also, my hubs said these are 10X better than what he had! I’m not sure how many years it’s been since I had a good cinnamon roll. I’ve had a few sad attempts from places here and there that were just meh.
Also, I would like I say that I’m allergic to eggs and subbed JUST egg. Worked out great!
Kim says
That is awesome, Patricia!!!! I'm so glad you enjoyed them, and I'm even more glad you were able to find an egg substitute that worked! That's the most difficult of all substitutions, in my opinion. 🥰🥰🥰
Mellanie Parrish says
I was researching gf recipes and came across your GF Bread Flour blend. It looked promising since I had all the ingredients on-hand. I am dairy-free, so I used pea protein as the protein, and let me just say that I am sooo impressed by your flour. I was able to actually roll out the dough for the rolls with a rolling pin and some extra flour. I did not need multiple sheets of parchment paper to save my sanity. The dental floss worked like a charm, and I was giddy while I rolled and cut the log. My only mistake today was I was too impatient to wait for the 2nd rise, but they were decadently delicious! I tagged you on my IG post about it. I shared a roll with my neighbor whose son is GF, and her daughter who saw it, asked for one of her own. I am attempting hot dog buns tomorrow. I am so grateful to have found your website and am even more appreciative that you did the work to find the correct proportions for amazing results. I envisioned myself doing all that, but ultimately didn't have the motivation to do the testing. Thank you so much for doing the work there. Oh, and thank you for sharing it. Your recipes make me look good and help break the stigma of "gluten free means it tastes like cardboard."
Kim says
Awe, thank you so much!! I'm thrilled you are having success and I wish you continued good gluten free baking vibes 🥰
kathy schild says
Quick question. Amazon currently isn’t carrying the psyllium husk or powder brand that you recommend. Any other brand or place to order from?
Kim says
Any brand you can find of either the whole husk or powder will work. I've even found it at Walmart and drug stores, like Walgreen's or CVS.
kathy schild says
Thank you. Wanted to make for my DIL, but didn’t know what to use since I couldn’t find the Anthony brand
Tamra says
Trying to make these for the first time.
First, what’s the best way to make them smaller if I want? (I see you say this recipe could make 16-18 smaller rolls). And would the baking time be different?
Secondly, the directions say, “If baking the rolls in the morning…”…..do they have to be refrigerated overnight or can this step be skipped and bake them right away after cutting them and placing them in the pan?
I’m new at making cinnamon rolls, so forgive me if this is something I should already know.
Thank you in advance!
Kim says
Hi, Tamra! I'm sorry I didn't clarify that a little better. To make smaller rolls, roll out the dough into a wider rectangle so that the rolls will be skinny and not fat when you roll them up (the diameter of the log will be thinner). Then you can cut them as thick or thin as you'd like.
The rolls do not have to be refrigerated overnight, once you've shaped them. You will need to proof them one more time, however, before being baked.
Hope this helps 🙂
Don says
Is your "glluten free sweet dough" (in your buffalo chicken bread) the same as your "Kim's gluten free bread flour blend"?
If not what is the difference?
Kim says
No, the sweet dough is made with my bread flour blend, but they are not the same thing. The sweet dough is from my cinnamon rolls recipe. In the recipe, where it states "gluten free sweet dough" and is in a PINK color instead of the usual black lettering, that is a link so all you need to do is click on that and it will take you to the sweet dough recipe.
Kayla says
Thankyou so much for the recipe!!! One of my hardest things to give up since going gluten free is yeast baking, and so often it doesn’t turn out when I try! Today I made these and even the people who aren’t gluten free loved them ! Thanks again😊
Alexa says
Hi Kim! I've made these once and was amazed by the results. I'm an experienced gluten-free baker, and this dough was unlike anything I've been able to achieve before. Big kudos to you! Question - have you tried putting the rolls in the freezer for an hour or so instead of in the fridge for a long overnight chill? Did this serve to solidify the butter in the same manner? Wondering how I might make these in one day. Thanks!
Alexa says
I should clarify that I'm talking about the 4-6 hour chill of the unshaped dough, not the chill following the shaping of the rolls if wanting to bake the next morning.
Kim says
I haven't tried it, but it's worth a shot. The long fridge time does solidify the butter and helps the dough to be more kneadable. If you get the same result from the freezer, there's no reason why it wouldn't work 😊
Cat says
YES!!!!! I cannot say enough about this recipe. FINALLY, a dough that is soft, fluffy, and actually tastes like the real deal! The flour makes ALL the difference. I don't have instant yeast, so I warmed my milk and let it bloom with 1/4 cup of the sugar. These turned out HUGE. I didn't have time to chill the dough because we were leaving early in the morning, so after the first rise, I went ahead and put them together (I didn't need to chill time for my dough, I usually roll out onto plastic wrap and then am able to roll easier with that). I put the already stuffed ones in the fridge and brought them out the next morning and baked them. They were fluffy, delicious and just what my GF baby needed to feel like part of the party. If you do what I did, you may want to double the filling (I might do that anyway next time because, ummmm.... yummmmm) - and I might put pecans on the bottom so when I flip it to serve, the sticky pecans come out on-top. THANK YOU SO MUCH for these amazing recipes. I have printed plenty of them to try in the next week or so.
Kim says
Awe, thank you so much, Cat!!!!
Jenny Grabert says
I am so thrilled with these cinnamon rolls! I hadn't even attempted to make my own because I've had such bad luck with really sticky gluten free dough while making pies or bread. This dough was a dream to work with after letting it hang out in the fridge overnight. I tried it with hemp protein and it worked great! I couldn't believe how soft they came out. Thank you Kim, I can't wait to try everything else on your blog!
Kim says
Awe, yay!!! I'm thrilled you enjoyed them 😍😍😍
Becca Johnson says
I'm curious, if I wanted to make them for the evening, do I need to refrigerate them the second time after prepping the rolls? Or can I just leave out them to rise and bake same day?
Kim says
You can just leave them out and proceed to letting them rise. I will add that to the recipe card as I know some don't care about making them overnight.
Drina Iva Boban says
I made these for Christmas morning and they are THE BEST! They did not disappoint at all. I will definitely be making them again.
Thanks again, Kim, for another fantastic recipe!
Jaclyn Stewart says
How long can these stay in the freezer raw?
Kim says
A couple months at most.
Sarah says
These are amazing! I used Trader Joe’s 1:1 Gluten Free flour, and skipped the psyllium husks, and still these were awesome. So grateful for this recipe, thank you so much!!
Nicole says
If I make the dough 2 days beforehand and refrigerate, do you think they will still come out the same? I made these exactly how the recipe says the first time and they came out AMAZING! So I’m worried they won’t come out the same if I leave the dough in the fridge a day longer….thoughts?
Kim says
Oh, yes, they'll still be just as good! Half the time I make the dough and forget it's in the fridge and end up using it on day 3 and the rolls are just as amazing 🙂
Raneé Jenkins says
Would the recipe still work if you cut the ingredients in half?
Kim says
Yep 🙂
Bev Knutson-Shaw says
How do these do freezing after baking?
Kim says
They do well, but I wouldn't add the frosting until ready to serve as it will likely melt into the rolls once you reheat them. That's why I frost my rolls individually, unless I know everyone will be eating them at the same time.
kristin says
Have you ever frozen the dough post shaping to prep...? would like to keep ready for special occasions...
Mallory Clay says
Hi, Kim! I absolutely love your recipes, especially this one. Ive made them several times and they always turn out. Ive also used this same dough for monkey bread with great success. If I'm going to freeze the rolls, do I freeze them after they rise in the pan? So, leave them overnight in the pan, set on counter for second rise, then freeze? Thanks so much!
Rebecca MacRae says
How long can you store these pre-bake in a fridge/freezer. I'd like to make them for my sister in law to bake at a lter date.
Kim says
I wouldn't go any longer than a month or two in the freezer. As far as the fridge, because of the eggs in the dough, it's best to bake the dough within 3 days of making.
Amanda says
These are AMAZING!!! They have quickly become a Christmas tradition.
I recently had a GF roll with ham and swiss. I am wondering how well you think this dough would do with a savory filling. With the sugar, it is a bit sweet. Can I reduce that at all without altering the amount of food the yeast needs? Do you have a different recipe you think would work better? thank you!!!!
Kelly says
How many rolls does this make?
Kim says
Really, as many as you want. I've used the entire amount of dough and made a pan of 8 or 9 large Cinnamon-style rolls, but I've also used half the dough and made 8-12 smaller rolls. Have you watched the video? I show two different sizes being made in the video.
DEBBIE BOOKLALL says
Hello Kim, I thank you very much for posting the best gluten free I seen and made so far. You are awesome, keep it up! For the comment about having gas when using the Kim's flour blend, it is the protein isolate that makes us gassy. I know for sure because it happens to me as well so I traced it back to when I used protein shakes in the past. Overall it the best recipes and videos on the web.
Thanks Kim
Anna Meng says
We made these last Christmas and they were amazing!!
I went to check to make sure I had all of the ingredients to make them again, and the recipe looks different now. Last year I made them Soy free and dairy free as well. I remember you linking to a coconut milk powder. And now I don’t see the option to use it in the recipe anymore. What you recommend instead now, won’t work for our allergies. Can you help me out. They were SO good last time!!
Kim says
Hi, Anna! I only updated the post, but didn't change the original recipe. The only thing I added was psyllium husks, but I state right in the recipe card that you don't have to use those if you don't want to (and how to modify it without them). Coconut milk powder wouldn't work in this recipe because there isn't enough protein in it, but I think you may have this confused with my yeast free cinnamon rolls. Those are made with my all purpose gf flour blend, which does have milk powder in it and also links to an option to use coconut milk powder if you're dairy free. Check that post out here: https://www.letthemeatgfcake.com/gluten-free-yeast-free-cinnamon-rolls/ And the AP flour blend is here: https://www.letthemeatgfcake.com/resources/gluten-free-flour-blends/
Anna Meng says
Thank you for your reply! I definitely used the all purpose flour mix for this cinnamon roll recipe! Oops!! It did work out amazing though!!
Shang Zewar says
Thanx Kim for this wonderful recipe. I have been using this dough recipe for lots of other pastries other than cinnamon rolls. The pepperoni bread is so popular in my house hold as me and my daughter both are coeliac. I have to say, I found it is easier to work with the dough if it kept in the fridge for a couple of night instead just few hours. Love ur recipes x
Belle says
This recipe is the first one of yours that I have tried and WOW!!! I have looked for years to find a decent gluten free cinnamon roll recipe. Now that I have yours I'm in heaven. Thank you for all the recipes that you so self-lessly share. You are amazing and have truly made my life better. God bless you!
Kim says
Awe, thank you so much for your kind words! It's my pleasure to share my recipes with anyone who wants them. God bless you and thank you for your support 😍😍😍
Brian says
Hi Kim. My first time ever baking, and tried your cinnamon buns. My wife is gluten sensitive so I was making these for her.I made the flour , bought a scale and followed your recipe to the letter, however when doing the proofing, the dough never rose? I baked them anyway, and they tasted good , but were small . Any suggestions on what happened. I saw one of the posts say about the potatoe starch was not potatoe flour. But if you do some googling it says they are the same? Even Bon Red Mills package writing indicates they are?
Kim says
Definitely potato starch and flour are different products, and if you used flour instead of the starch, that's 100% your problem. Tapioca starch and flour, on the other hand, are one and the same.
Taylor W says
So I have never left a review on a recipe before in my life but I had to for this.
My mom had to go GF about 2-3 years ago and as the main baker of the house, I struggled to make breads of sort for her. They never turned out right, the texture was bad, the taste just wasn't it and she was just never happy by how much effort I had to go through for her (even though it was always worth it) she's had to really compromise with her GF options since we live in a very small town so to have FINALLY found something I can make with no effort and just some waiting time was the biggest thing for us.
This flour/bread recipe you created is like nothing I have ever worked with. I didn't have access to whey protein or tapioca starch (oddly enough) so I subbed the starch with the potato since it was smaller in quantity and was able to find Hemp powder instead. It was a dream even with what I had to sub. The whole family loved it and with her stomach being so sensitive it was another surprise to find her with no negatives from these ingredients. Even with a fathead dough buns as backup (she likes those a bit) EVERYONE chose these. It feels like I was able to give her back something that was taken away from her with this and to have been able to give her something she was really missing out on for her 40th birthday was the icing on the cake. I'm going to keep this flour blend and your recipes with me forever to show off any chance I can! I've never been so satisfied with a recipe in my life 💜
Kim says
Awe, thank you SO much for your kind words, Taylor!!!! I'm absolutely thrilled for your mom to be able to enjoy gf food, and I'll thrilled that you are able to give her something she's been missing. I hope you continue to find success with more recipes 😍😍😍
Alex says
FINALLY! I’m so used to my cinnamon rolls coming out as a solid brick!! We are trying your croissant recipe next… thank you!!
One question, a lot of the filling seeped to the bottom and ended up being really hard/chewy. Almost like a caramelized bottom. Any tips to fix that?
Kim says
Did you beat the filling together well before spreading it on the rolls and rolling them up? I've found that beating the filling for a good 2-3 minutes on medium high helps with keeping it in the rolls and not oozing out. I'm not sure why it works, but it's definitely something I've found that works well.
Jesse says
Hello! I was wondering if you had any recommendations for adding either pumpkin or persimmon puree to these rolls? I would think I’d need to reduce the amount of liquid, but I’m not sure how much to reduce. Could I just add liquid by tablespoon amounts until things look right or is there a general rule for this kind of substitution?
Kim says
I'd have to really test it so I can't make any recommendations. But if I get a chance to test it soon, I'll put a post out there if it works 🙂
Judi Forman says
Soooooo delish! My celiac-ridden hubby pronounced them the best thing I've ever baked (and I am a fairly adept baker and bake a lot). I am totally intrigued and will definitely try more Kim recipes! The only thing I did differently than Kim's words/pics show is that I put my tucked all my rolls into a standard-sized glass lasagna pan ... so they were all crowded together in the pan when in the fridge and then during baking, rather than being spaced apart, not touching one another, as one of Kim's pics shows. I did this accidentally (not noticing her picture showing how she placed them in the pan at first), but I so loved the way they turned out that I would do it my way again. You do have to cut them into servings this way, but I like the way they ooze together, personally. One other note: I would like to make a similar treat, except instead of the cream cheese icing, I'd like to add some raisins and nuts to the filling and make them more like sticky buns/rolls, if you know what I mean, rather than cinnamon rolls. I'm thinking that would involve just a minor tweak with something like honey or maple syrup added to the filling, along with the raisins and nuts and with some of the filling poured on top too. Any ideas for this, Kim?
Kim says
Hi, Judi! Thank you so much for your kind words!! I'm so glad your husband loved the rolls.
I've been intending on working on a sticky bun style roll, but haven't gotten to it yet. In the meantime, I think any recipe you can find for sticky buns would work, just using all the ingredients and method except substituting this dough. Please let me know if it works for you 🙂
Judi Forman says
Hi again, Kim. I just wanted to report back that I did make them again this week with raisins and nuts, and they turned out great!! To do it, before rolling out your dough, I lined my pan with oiled parchment paper and melted the following in a pan: 1/2 c. butter, 3 TBSP honey, 1 TBSP light corn syrup and 3/4 c. brown sugar. Once melted, I stirred in a cup of raisins and a cup of chopped nuts - I used a combination of pecans and walnuts. I poured this mixture into my pan and then proceeded as you instruct, putting my buns on top of the raisin/nut mixture. After baking and allowing a few minutes for a little cooling, I inverted the pan onto a cookie sheet so that the nuts/raisins were on the top of the buns, rather than on the bottom. Totally delicious. We're not sure which style we prefer - this one or with the cream cheese frosting - both are so good!
Justine S. says
Before my kid was diagnosed with Celiac, I used to make amazing cinnamon rolls. I learned them from a good friend's family recipe. They were a favorite treat in our home for well over a decade. Fast forward to now and my son requested cinnamon rolls for his birthday. I panicked, thinking he would be disappointed, but then I remembered seeing your recipe when I was on here looking for bread flour. (btw, your bread flour recipe is awesome; I use it in everything,even bread recipes that have their own mix. It works better every time.) I made these rolls for him and they are a winner! No GF item will ever have the stretchiness of gluten, but these come pretty darn close and the flavor is spot on. The only addition I made was adding 1 tsp. of vanilla extract to the dough. Thank you SO much for all of your recipes! They have made the transition to GF a lot less painful for our family. 🙂
Kim says
Awe, that's so awesome, Justine!! I'm so glad you and your son enjoyed them! And I appreciate your wonderfully kind words 😍
Candace says
I can't thank you enough for this wonderful recipe! My 26 year old daughter was wishing so badly for a good cinnamon roll, as she had not tasted one in 8 years. I made your incredible recipe, and she started crying after her first bite. My celiac SIL and non GF husband couldn't say enough good things about them. Thank you, thank you, THANK YOU!! I'm making your GF pizza for a friend for her birthday tomorrow and she's super excited! (She also loved the rolls!)
Kim says
Awe, yay!!!! I'm thrilled for your daughter (I've been there, so I completely understand). It is my absolute pleasure to share my successful recipes with anyone who wants them, and I appreciate your kind words more than you know.
I hope your friend likes the pizza 😍
Notburga Kaltenbach says
Do you have a cook book/bake book one could purchase
This would make for an amazing gift for all my gluten-free friends
Kim says
I'm sorry, I don't. I haven't been offered a book deal as of yet, but I will be certain to let everyone know if and when I do 😍
Cade Pepper says
Oh My Goodness!! If I could give these more stars I would. I haven't had a good cinnamon roll in years. I didn't even know it was possible to have a real kneadable, rollable gluten free dough. I made these and froze them last week after using half the dough for doughnuts. I allowed a LOT more time for proving after my doughnuts turned out dense (possibly my yeast was weak). They were exactly as advertised. Soft, sweet and delicious!!! I used the glaze from the doughnut recipe instead of the frosting options here. All I can say is, if you haven't made these, please do!!! I am making them again next week. Thank you Kim!
Kim says
Awe, thanks so much, Cade! I'm so glad you liked them 😍
Sam says
Hi,
I am reading all these comments about those cinnamon rolls and am very excited to make them, I don't know how but I made your All-Purpose Flour instead 🙁
Can I use it for this recipe or do I have to use the same flour mentioned here?
Kim says
Oh no! It most likely won't work, unfortunately. But you'll at least have plenty of the all purpose blend for whenever you want to make a cake, cupcakes, cookies, pie crust, etc. 😍
Daisy says
These look heavenly and I’m planning to make these this week, but was wondering if potato water (from boiled potatoes) could be used in place of the milk? When I was growing up my grandma always made her breads, rolls and cinnamon buns with leftover potato water instead of milk and they were delicious! Do you think the change of liquid would alter the recipe in a bad way?
Kim says
That's interesting. I've never heard to use potato water, but it truly makes sense and I think it would definitely work as a sub for the milk. Please let me know how they turn out! I'd love to try to make some actual potato buns or rolls at some point (they're on my long list of things to try).
Diane Marquette says
Kim you are a life saver!! I am new to this GF world and I love to bake. So initially I was devasted that anything I would bake with commercial GF flours just did not turn out very good. Can you say hard as a rock baked goods? I threw more in the trash than I care to admit. Then I came across your site!!!! Oh man your flour blends and recipes are life changing!!! I made up these cinnamon rolls and followed your recipe exactly and oh boy are they delicious!!!! My husband even commented how wonderful they are!! I just cannot tell you enough how much I appreciated you and your work at creating the flour blends and recipes!!!
Kim says
Awe, thank you so much, Diane! You are too kind 🙂
Ben says
I'm a bloke who was diagnosed with Coeliac disease a few years ago, and I soon realised if I wanted something I would have to make it myself, so I potter around the kitchen and try my hand at things. I am by no means an experienced baker and really only took up baking when I was diagnosed.
I made the gluten free bread flour blend and followed the recipe closely. Happy with the end result. The texture is great. The only issue I have is the taste. I'm getting a strange "yeasty" taste in the roll. I'm not sure whether it's the type of yeast I've used that has given it the odd flavour or not. No issues with the recipe. It all worked well!
Kim says
Hmmm. Did you happen to leave it longer than a few days in the fridge? The longer it sits, the more yeasty it will taste, but otherwise it's not usually incredibly yeasty.
Stuart Richardson says
Good Morning
My daughter and myself opened up a gluten free cafe at the beginning of the pandemic and its been a long winter, however i am trying your doughnut recipe and i think i will work great after i can figure out how to perfect it ( not your recipe but my baking) . the problem I'm having is that once finished the dough is slightly undercooked on the inside. Any ideas would be appreciated, i don't want to fry any longer than i am, say 1-2 minuets like you suggested, as i don't want a dark brown outside
Kim says
What temperature are you frying at? Maybe frying at a lower temp for a little longer would work. Mine are never doughy on the inside, but everyone's fryer or thermometer can lie.
Beverly Youngblood-Smith says
how can I view your video on the "new way to roll these out"? Thank you, Beverly
Kim says
Hi, Beverly! It should play immediately when you pull up the post for the cinnamon rolls. If it doesn't, it could be because you have an ad blocker running on your computer that won't allow things like that to play. You can also find it on my youtube channel here: https://www.youtube.com/watch?v=GgJc0MKGiw8&t=1s
Mette says
Where/what is the * note? I can only see the ** notes and above.
Kim says
Sorry! My "disclaimer" was supposed to be the one *. I've changed it.
Helen Harris says
I made your King Cake using this dough and it was incredible and I can’t wait to use the remaining dough for these cinnamon rolls. I froze the dough dough after kneading (following the cold rise) but did not shape into rolls. How do you recommend handling the dough when I take it out of the freezer? I love your bread flour! I’ve been celiac/gluten free 10 years and this is the first flour that I’ve truly loved. So many baked goods have gone from the oven to the trash - but not your recipes!
Kim says
Awe, thank you so much!! So glad you liked the King Cake!
I would thaw it in the fridge overnight and then proceed as directed with the cinnamon rolls, kneading the dough and rolling it out 🙂
Christie Lalonde says
Hi Kim
I'm attempting to make your cinnamon buns, I think I read in one of post that you use salted butter in all of your recipes. I'm I right or am I just dreaming lol? I'll let you know how they turn out tomorrow. My pizza dough is ready today and it looks and smells awesome so does the sauce. I can't wait to make pizza today. It is the # 1 thing my husband misses(#2 apple pie that turned out amazing) He s like you he can't even have a crumb of gluten. I'm so tired of all my failed attempts with other recipes after 6 years. Fingers crossed it turns out.
Kim says
Yes, I do use salted butter in all my recipes. I personally like it better (I guess I'm in the minority who likes salted butter and milk chocolate, haha!).
I hope you and your husband like both the cinnamon rolls and pizza! My husband loves both and he doesn't need to eat gluten free 🙂
Christie Lalonde says
Another winning recipe. They turned out amazing! Not only my husband enjoyed them but everyone else as well! Thanks
Sylvie Schuresko says
I normally do conventional baking, but I made these cinnamon rolls (using Kim's GF bread flour blend as suggested) for a friend with celiac, and I was completely blown away by them. They are hands-down the best gluten free baked goods I have ever had - not gritty, no weird aftertaste, and other than the fact that they're missing the gluten chew, they really just...taste like real cinnamon rolls
Kim says
Awe, thank you so much, Sylvie!!!
Tanya B Knepp says
Oh no! I accidentally left the dough on the counter overnight instead of putting it in the fridge. I put it in now. Do you think it can be saved? It was my first time making the recipe.
Kim says
Yeah, as long as your house wasn't too hot I think it will be fine 🙂
elizabeth Keatley says
holy cow. I didn't have enough whey on hand--about 2/3 the amount required, so I made up the difference using egg whites--5 g for every 4 g of whey I was short. beat and beat the dough and it wasn't working then DUH--realied I'd forgotten the x gum. added it in and proceeded. 10 hrs in the fridge, rolled out on a silicon mat (only stuck a tiny bit as I rolled them up, bench scraper took care of that). Just finished eating my 2nd one--and I don't have to eat gf! I bake for my dad and cannot wait to make a pan of these for him!
Kim says
Great improvising, Elizabeth! I'm so glad you liked them and I hope your dad enjoys them as well 🙂
Erin says
I am baking these for the first time (following the recipe as far as I know) and after baking for 25 minutes I took them out with brown tops, went to take one out of the pan after cooling time, and the top came off with the rest staying in the pan as wet dough still! Can you think of any reason this would have happened? Could I put them back in and save them? For how long? Thanks in advance!
Kim says
Oh no! Was your oven hot enough? Maybe they weren't proofed long enough. But yes, you should be able to put them back in for a few minutes (start with 5 and keep checking every 5 minutes) until they are done.
Elizabeth Willis says
Hi Kim! I was wondering if you or anyone else has had success with leaving out all but 1/4 cup of sugar in the dough? 1 Cup of sugar seems like a lot to me for a cinnamon roll dough, but I'd love to try this recipe and didn't want to mess with it too much if it will effect the outcome of the texture.
Elizabeth A Willis says
oh dear, I see that my first comment did post after all. I clicked "post comment" and it told me that I had already posted a similar comment and it wasn't going to post it! Oops! So sorry for the double post.
Kim says
It really does affect the texture. Believe me, I've tried so many times in the past to reduce the sugar and they just weren't soft enough. Sugar is also a tenderizer in baked goods, especially breads, and gluten free breads need all the help they can get. However, this recipe does make a lot of cinnamon rolls so you could halve the recipe and just make half the rolls. Also, there is an abnormally large amount of yeast in this recipe, which needs that amount of sugar in the recipe to "feed" it.
Elizabeth Willis says
Thank you so much for your reply Kim! That makes sense!
Elizabeth Willis says
Hi Kim, unfortunately, the dough for these rolls was completely unusable. I measured by weight meticulously and used every ingredient as directed. It was a cake batter consistency. I put it in the fridge overnight to see if that would help. I double checked to see if my scale was off and it's not. I added about 1.5 cups more of flour to get it to at least a somewhat workable consistency and got them into a pan. I just checked on them after an hour and they haven't risen at all. I'm going to try baking them and just see what happens, but I have no idea what went wrong. I'm sorry 🙁 I saw a couple other commenters had the same problem and wondered if there was ever any resolution.
Kim says
Did you substitute anything within my flour blend? One reader at one point figured out that she was using potato flour and not potato starch and the dough was very thin and liquidy. This dough is such a breeze to work with. It starts out as kind of like a thick cookie dough, but once it's been bulk fermented and then goes in the fridge overnight, it transforms into this wonderful dough that you can roll out no problem. Did you use something other than butter in the dough? Because the butter solidifies overnight in the fridge and helps with the texture of the dough. You definitely shouldn't need to add a cup and a half extra flour. Another thing I've found is using Bob's Red Mill white rice flour makes a huge difference in the texture of the dough, and the only one I've found that works well is Authentic Foods superfine white rice flour.
Let me know what brands you're using for your flour components and we can go from there.
Elizabeth Willis says
Hi Kim! I appreciate all of your work on this recipe! I was wondering if you (or maybe someone else?) have tested this recipe using less sugar in the dough? I am searching all over for the perfect gluten free recipe and I have done a TON of research on leaveners, flour blends, etc, and your recipe seems perfect except I can't bring myself to add a a whole cup of sugar to the dough. That just seems like a lot to me, but I'm afraid if I leave a lot of it out that the recipe will not work the way it was intended. I don't love a super sweet dough with all of the cinnamon and sugar filling already in there plus the icing, but I would love to try this recipe if I knew I could leave all but a couple tablespoons of sugar out of the dough. What do you think?
Kimberly says
So amazing!!!! These were perfect for our Christmas brunch. I can't believe how soft and flaky they turned out. I can't wait to make these for gf and non-gf friends. They aren't even going to be able to tell they are gf! Thank you so much for sharing your recipe!
Kim says
Thank you again, Kimberly!! So glad you liked them 🙂
Julianna says
The cinnamon rolls are AMAZING! I made them after using the same dough to make kolaches a few weeks ago. I have never in my life had such delicious and wonderfully textured gluten free baked treats. I tell literally every gf person I know about these recipes!
Kim says
Awe, thank you so much, Julianna!! I'm so glad you liked them, and I appreciate your kind words 🙂
Jessica says
These were absolutely DIVINE!!!! Perfect Christmas morning breakfast!
One question... I followed the recipe to a t- weighed and measured my ingredients, used your flour blend recipe, etc with no substitutions and the brown sugar and butter mixture leaked out. I swirled them around and sort of coated them in it and then iced them and they were fine. But any clue as to why?
Kim says
Thanks so much, Jessica! Hmmm, that's strange. I'm not sure why it would have leaked out. Maybe if your dough was very cold and your butter was very warm? You could try either putting them in the fridge for an hour or the freezer for 20 minutes before baking. Or, you could try adding a tablespoon of cornstarch to the filling to thicken it up so it won't go anywhere when baked. That is a mystery, though, so if you make them again and try any of these suggestions, please let me know how they turn out 🙂
Jessica says
I’ll try the cornstarch! I used Kerry gold butter and I’m wondering if it’s too soft maybe? It softens SO much at room temperature and other butters don’t. I’m going to try another butter and see if that works. Thanks so much for your response!!
Jessica says
Ahh made these again and it was definitely the butter! I also made sort of a mix of the glaze and frosting and added some orange zest and juice and they tasted just like pilsburys orange rolls!!!!! SO SO SO GOOD!!!!!
Kelly Stockton says
I only added one packet of yeast to my dough. It is currently proofing for the 2 hours. Is there anything I can do to add in more yeast or am I out of luck?
Kim says
I'm sorry I couldn't get back to you sooner. I would try to add the rest now and then just place the whole thing in the fridge for an hour or so. It may or may not work, but it's worth a shot.
In the future, if you send me an email at [email protected], I'll get it much sooner 🙂
Sharon Ripps says
Hi Kim, I made these yesterday after gathering what I thought were the correct ingredients! The dough was EASY to work with-exactly what you said. The were FANTASTIC immediately after baking-I went to cinnamon roll heaven-I stored them in a ziplock and next day they were pretty hard. Apparently, no one else has had this issue because there are probably none left to store! Should I have refrigerated them? I did freeze some before baking, so I'm good there. Also, I just reread the comments here and realize I used Bob's white rice flour, I did substitute Lakanto sugar for 1/2 cup of the sugar in the batter and I may have over baked them by 2-3 minutes. Your thoughts? THANK YOU THANK YOU THANK YOU!!!! I so appreciate your work and dedication to bringing deliciousness to the gf world!XOXOXO HAPPY HOLIDAYS
Kim says
Hi, Sharon and thank you so much for your kind words!! It's most likely both the BRM white rice flour AND the monk fruit sugar. The sugar plays a very crucial part in the texture of these rolls, so much so that I've tried to figure out every which way possible to reduce the sugar, at least 10 different times, and each time they've failed at being nice and soft. I just made some the other day and we just left them on the counter, covered in plastic wrap, and re-warmed them in the microwave for about 15-30 seconds each, and they were just as good as the day I made them. Sugar is not only a sweetener, but also acts as a dough tenderizer, especially in yeast breads.
Nea says
Thank you SO much! I've made these twice now and they are everything you said they would be and more! It seemed too good to be true, to have a dough that could be kneaded, rolled AND had a huge rise, was fluffy and soft. I didn't think I'd ever have a perfect cinnamon roll again! <3
Kim says
Yay!!! So glad you are pleased with the cinnamon rolls😍
Trisha says
Quick question: Do you think these could be made two days ahead of time? If I wanted to put these together on Tuesday afternoon for a Thursday morning, could they still be placed in the fridge after letting them rise? Do they not deflate when you take them out of the fridge and cook them?
Ashley says
I have the same question. I’m making this for Christmas morning so I just need to know if I can just refrigerate the dough overnight tonight after the first proof and then assemble them tomorrow.
Kim says
Yes, you can!
Joyce says
I tested this recipe last weekend to prepare for my son's return from college. I want to surprise him, but didn't want them to be another failed attempt. I used all the ingredients you recommended (your flour blend) except the potato starch wasn't Bob's Mill since it was all sold out in our town. I used Authentic Foods Potato Starch. I have to admit I only used half of the filling you call for. I put the dough in the fridge overnight, and it was still very sticky to work with in the morning - But I just kept adding extra flour to help like in your video. I had a bad experience in the past with greasy cinnamon rolls because of too much butter, so I halved the filling. My oven failed to come to temperature within the 1 hour of rising before baking, so they rose maybe an extra 30 minutes. I baked the rolls for 25 minutes; they were more brown then golden brown. The end result was that my cinnamon rolls were dry. I'm wondering if you have ever had comments about differences because of altitude? I live at 5000 ft. elevation. With your experience, was my problem the filling reduction, the over rising, or I should have watched them closer and taken them out of the oven earlier? Do you have an internal temperature you shoot for to know they are done? The flavor was VERY good. The texture a disappointment. I think they will be good if I just know how to adjust and would love your input.
Kim says
I haven't had much experience with high altitude baking (I'm at sea level), but I bet reducing the filling didn't help a whole lot in the dryness of the roll. The filling definitely helps keep them moist as well as flavorful. They also could have been overproofed. Here's an article I found about high altitude baking and what you may need to adjust: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking (if you already don't know all of this). Good luck, Joyce 🙂
Joyce says
I can't thank you enough for the feedback. I am trying your hamburger/hotdog buns today. Will adjust the oven temp and time (per the website you shared) and watch to not overproof. The link you provided is very helpful.
The next time I make the cinnamon rolls I will use the full filling, and will let you know how it goes. Question, have you made the cinnamon rolls or Hawaiian rolls with the added psyllium husk "improved recipe"? Or is that specific for the buns?
Kim says
I haven't tried it yet, but would like to. I'm always working on testing new breads and that seems to take up most of my time so it leaves me not as much time for revamping old recipes. I need to get more organized in the new year (that's one of my New Year's resolutions!) so hopefully I'll be able to go back through some of my older recipes and try the psyllium husk in them. I DID try it in my pizza dough and didn't care for it as much, but I need to play around with it.
I hope the hamburger/hot dog buns work for you 🤞🤞🤞
Joyce says
Just left a 5 star rating for the hamburger/hot dog bun recipe! (I didn't need near the same flour for stickiness when forming the rolls as my 1st attempt at cinnamon rolls.) I used some of that dough for donuts. All delicious! Makes me think I will try the Cinnamon rolls with added psyllium husk powder as a way to keep the crumb smaller and less dry. Maybe that is the altitude ticket. Will let you know.
Kim says
I just had a reader comment last night that her go-to adjustment for baking gluten free at high altitude is to add psyllium husk powder, so I think it will work perfectly, Joyce! Please let me know 🤞
Joyce says
Couldn’t go to bed without letting you know HOW MUCH my son loved his cinnamon rolls tonight. He said they were the best GF he has had. He was in disbelief. He said if you ever started selling your flour blends he would buy stock in your company! I used psyllium husk this time around—same as in your hamburger buns. I used 100% of your filling. I put a baking sheet under the Pyrex casserole dish the rolls were in for the first half of baking, and foil over the top for the second half of baking. I checked every 5 minutes after the first 10 minutes using a thermometer. When the outside rolls got to 195 degrees I took them out of the oven—the center rolls were at about 175. The color was spot on, and they sprung back when pressing on them. It was a win. Thank you so much for developing this recipe. May you have a very Merry Christmas! You sure made ours extra special this year.
p.s. I made three of our favorite cookie recipes with your all purpose blend 1 to 1 replacement for the wheat flour. The non-GF eaters couldn’t tell the difference! I also made your pie crust for a pecan pie. 5 stars!
Kim says
Joyce, thank you so much for your incredibly nice comments!! I am so very grateful to be able to share my gluten free baking successes with everyone because I am there with you. I know what it's like to go without, especially on holidays, and I want everyone who can't eat gluten to enjoy food again like I have been able to!
Merry Christmas, Joyce 😍🎅🎄
Josh says
Thank you so much for all the work you did to create this! I have made these a number of times, and when I do it right they are just incredible.
The last two times I've made them, they have been really dry and the dough has been very sticky after proofing overnight. When I mix the wet ingredients, could it be that I have the butter too hot or too cold and the wet is not mixing right? Should I add the milk and eggs to the dry ingredients before I add the butter? Could it be anything else like the milk I'm using?
Like I said, they are incredible and now I'm messing them up! I feel like I am letting you down when I messed them up LOL
Kim says
Oh no, Josh! I'm so sorry they're not working for you all of a sudden. Don't think you're letting me down at all!
Did you change anything within the flour blend itself? I once had a reader who interchanged her potato starch with potato flour and the dough was very sticky and almost liquid like, so that's why I always ask this question. I always add the milk and eggs to the dough and then the butter last, but I don't think it matters much. What kind of milk are you using?
Josh says
Could it be that I used white rice flour that wasn't superfine? Threw off the ingredient portions in the bread mix?
Kim says
It very well could be, Josh. What brand did you use?
Josh says
Bob's Red Mill...
Kim says
Hmmm. I remember using Bob's Red Mill back when I first started gf baking (years ago) and it was very gritty. I'm not sure if it will work for the more tender breads (like the cinnamon rolls) but you may be able to use what you already have mixed up for some of the lean loaves (artisan bread or focaccia).
Josh says
I made them last night and this morning, and they turn out amazing. It was exactly that, the white rice flour. I had to make a whole new batch of your bread flour, but it was totally worth it.
Kim says
So glad you figured it out and can enjoy your cinnamon rolls again 🙂
Robin Feick says
Kudos from Canada!! What a discovery. It’s right up there with penicillin and the wheel: profound and life altering. I mean for years “gluten-free bread” was code for “tightly packed crumbs” but not any more. You can absolutely unfurl these as you would with the ones infested with gluten, My dear wife presented me with these delights which she offered as a labour of love. Have to say, I’m really feeling the love! Thank you for being persistent and creating this wonderful hockey-puck-free zone.
Kim says
Oh my gosh, Robin! Thank you SO much for your kind words! You are too kind 😍😍😍 I am so pleased that you loved the cinnamon rolls (and I hope your wife continues to make them for you 😉)
Jennifer Wofford says
These are delicious! Seriously...even better than gluten filled ones. I made a batch and added some orange zest and they were very close to the Pillsbury orange rolls...only BETTER! My parents couldn't believe they were gluten free. Thank you so very much for coming up with these recipes. I have throughly enjoyed every bread recipe I have made of yours. Wish I had found you sooner.
Blessings,
Jennifer
Kim says
Awe, thanks so much, Jennifer! It really is my pleasure to share my recipes with anyone who wants them 🙂
Lise says
I’ve made these a few times in the last few weeks and they’ve been amazing!!
I just wanted to clarify to make sure I understand - I can roll them, proof them for an hour, then wrap and freeze? Thaw in the fridge overnight, and then straight to the oven?
Does the freeze/thaw cycle stop them from deflating? The last batch I did: I rolled, proofed an hour, wrapped and moved to fridge to bake the next morning. The next morning they were slumped, and broken in a few places but still tasted great after baking. I’d love to manage to keep their fluff/shape/height with freezing!
Thanks for your hard work, and for being so willing to share <3
Kim says
Hi, Lise, and thanks so much for your kind words!
Try wrapping and freezing them before letting them proof. Just roll and wrap them and then place them in the freezer. The night before you're ready to bake them, transfer them to the fridge and allow them to thaw and cold proof at the same time. When you wake up the next morning, if they haven't fully proofed, you can take them out of the fridge and place them in a warm place for an hour or so to rise before baking. This should help with shape and height 🙂
Blake says
I wanted to confirm that in fact this recipe needed 24 g of yeast or most then 3 standard packets of yeast? This seems like a lot from my experience but wanted to confirm. Thank you!
Kim says
Yes, that is correct. It is a lot of yeast, but there is also a lot of sugar in the dough and the yeast will feed off that sugar to create the right texture and rise. Gluten free yeast baking, in my experience, always requires more yeast than gluten-filled baking.
Gabriela says
Hello, Kim! Thank you for answering so quickly.
I don’t think I did anything different, that’s why I was so surprised with how hard it was to work with the dough.
I will try the recipe again and see if I can figure out what happened.. like I said it worked fine with the store bought mix, but I really wanted to make it work with your mix cause it sounds like you had such a long journey figuring out the right combination.. I will let you know if I succeed next time! Thanks again
Gabriela says
Hi Kim!! I tried your recipe twice.. The first time with a store bought gluten free mix and it turned out very good. I added about 1 cup of extra flour in the following day and was able to stretch the dough easily!
The second time I tried your bread mix but the dough was super soft and very sticky even after refrigerating overnight =(
I added about one cup of extra flour but it was still very stick and I ended up leaving it like that cause I was afraid it could become too dry if I kept adding flour.. I used the dough to make six small panettones and modeled them in small balls with my hands wet, so that the dough wouldn’t stick. They tasted good, but I am still wondering if I should keep adding flour until I get to the point when it is barely sticky like I did with the store bought flour. How much extra flour do you usually add on baking day?
Kim says
Hi, Gabriela! I do add a decent amount of flour as I'm kneading the dough, but it's not a particular sticky dough so I'm wondering if there's anything you subbed within the flour blend or dough itself? This dough is a very easy dough to work with, especially if it's cold.
Cynthia says
what's the difference between whey protein isolate and whey protein ?
Kim says
Isolate has more protein and less of everything else (fat, carbs, etc). It's closer to pure protein than just whey protein.
Sabine says
I do not have a stand mixer but I do have a bread machine. Could I set the ingredients to mix and it turn out alright?
Kim says
I think you could. I'm not familiar enough with bread machines to know how vigorously they mix, but if they mix vigorously enough then I think it would work just fine 🙂
Angela Carranza says
Hi Kim,
I made these before and messed up the flour part. They were perfect and delicious the next two times once I figured out my mistakes! Question is I’m going camping and want to make these at home to the point of put the cinnamon rolls in the pan and proofing, can I then refrigerate them for two days instead of putting them in the freezer?
Thank you!
Kim says
Absolutely!!
Kara Lanier says
I have not made these yet, but I am excited to try. I have been gf for the last 5 years and am DYING for something resembling “real bread.” LOL. After reading so many reviews, I don’t think these will disappoint!
I was wondering if the sugar could be substituted with maple syrup?
Thanks in advance!
Kim says
I'm honestly not sure, Kara. I've never substituted maple syrup for sugar in baking recipes before, especially gluten free ones, so I'm not sure how it would turn out.
Angela Carranza says
Hi Kim,
I made these before and messed up the flour part. They were perfect and delicious the next two times once I figured out my mistakes! Question is I’m going camping and want to make these at home to the point of put the cinnamon rolls in the pan and proofing, can I then refrigerate them for two days instead of putting them in the freezer?
Thank you!
Kara says
I went ahead and made it with sugar this time around so that I knew how it would turn out before trying it with maple syrup (when I do make it with maple syrup, I will try my best to give you an update here with the results!). Oh my lanta! How I have been missing this! These are A-mazing!!! I immediately shared your website on my social platform. Lol. Thank you so much for sharing your flour blends and recipes!! Totally heaven sent.
Kim says
Awe, thank you so much Kara!! I'm so glad you liked them 🙂
Rachel says
I mistakenly put together your all purpose flour mixture instead of the bread mixture. Can I still use the all purpose flour mixture for this recipe?
Kim says
I really don't think so, Rachel. You could try it, but I'd bet it wouldn't work quite as well. You could always use the all purpose mix to make lots of pie crusts for the upcoming holidays and freeze them, as well as cookies 🙂
Tinna says
Hi can it be a sugarfree version?
Kim says
I'm sorry, but I don't think sugar free will work. Yeast requires sugar to feed and grow.
Meghan Pulley says
My kids have been gluten free for seven years and although we’ve found some great recipes I’ve never found a winner for gf cinnamon rolls. Normally I steer clear of recipes that require me to make a flour blend first because I have perfectly good bag of cup 4 cup in my pantry... however, Pinterest kept leading me back to your site with pics of food that looked impossibly good for gf. And finally I thought, “fine Kim, fine, I’ll make your flour blend and we will see if your cinnamon rolls live up to the pictures!” And OMG the results blew my mind! This morning we had cinnamon rolls that tasted JUsT like regular gluten cinnamon rolls! You won me over! Your recipe and flour blend is AMAZINg! I’m sorry I ever doubted you! 🤣. Thank you so much! I’m going to bake artisan bread with my left over flour! You’re a wizard :). Thank you!
Kim says
Oh my gosh, Meghan, you are too kind! Thank you so much for your really nice comment and I'm so glad you were able to have some amazing gluten free food 🙂
angela says
I have not made these yet but cant wait. I have a recipe request though......i reallt really miss those refrigerated canned orange cinnamon rolls!!!! Omg!!! Can you develop a recipe for that???
Janice Mortensen says
Our family loves these cinnamon rolls! My daughter has celiac disease so we have been cooking and baking gluten free in our home since her diagnosis 9 years ago. We only found your site six months ago or so, and we are hooked on several of your recipes! My daughter and I were at Trader Joe’s last week and saw some pumpkin rolls sold in a tube that look delicious—they contain gluten of course. Do you have any recommendations for modifying this recipe to make them? Thank you!
Bailey says
I think I may cry, these are the best cinnamon rolls I have ever had! I honestly didn't expect them to rise up so much because of past experience with gluten free baking, but they are just like the real gluten-filled deal! Every recipe on this site is perfection, I am sososo happy to have found it and can't wait to make them for my family for Christmas! 🙂
Kim says
Wow! Thank you so much, Bailey!!!! You're too kind 😊
Marcela says
Hi Kim
I can’t have whey protein powder. Nor the vegan proteins listed. Is there a chance that you can provide me an option to replace the whey protein powder with another substitute, gluten free and dairy free flour? Nothing with dairy products or soy protein... and I don’t have the pea protein and don’t know where to find it in Costa Rica. Can you help?
Kim says
I'm not sure what else is offered in your area. Coconut protein powder perhaps? If you have access to Amazon, you could search protein powder and see what's able to be delivered to your area.
I'm sorry I can't be more helpful.
Brook says
I made these for my family. My mom and I are allergic to gluten and dairy so we used oat milk and it tastes great. I didn't let it rise fully and will definitely do that next time.
Kim says
So glad you and your mom liked them 🙂
Marcela says
Hi. I would like to do this recipe, but besides gluten free I am dairy free, but not having any powder milk. How can I replace the powder milk with another flour and not vegan powder milk (could be coconut, oat, almond, rice flour instead of powder milk?)? If yes, can you provide the substitutions?
Thanks,
Kim says
Hi, Marcela! I don't use powdered milk in the cinnamon rolls, but do use wbey protein powder. There is a difference. On my flour blends page, I list alternatives to the whey protein powder. I hope this answers your question 🙂
Marcela says
Hi Kim
I don’t have and can’t have whey protein powder. Nor the vegan proteins listed. Is there a chance that you can provide me an option to replace the whey protein powder with another substitute, flour? Nothing with dairy products or soy protein... and I don’t have the pea protein and don’t know where to find it in Costa Rica. Can you help?
Sophia says
Hi there! I’ve been looking through this comment forum to see if anyone has made this recipe vegan and replaced the egg. I see that one person used an egg replaced and had success. I’m wondering if anyone outside this forum has contacted you to say they have used a chia/flax egg with success? Thanks so much in advance for your time.
Kim says
Hi, Sophia! I did have one other person contact me through another of my recipes (Hawaiian rolls, which uses the same dough as the cinnamon rolls) to say she made them with a chia egg and they were perfect!
Emily says
These were amazing! I used your GF bread blend (I didn't have whey protein, so I used powdered milk and it worked). My whole family devoured them and I have had nothing like it since before I was diagnosed with Celiacs 5 years ago. Thank you for sharing your flour blends and this recipe. You are truly amazing!!!
Kim says
Awe, thank you so much Emily!! That's very nice of you to say 🙂
Ana says
Can I make this dairy-free? If yes, is there a substitution that you would recommend? I am desperate for my son that has just been put on a gluten and dairy free diet.
Kim says
Yep! Read through the post. There is a section about substitutions and what I've used before 🙂
Julie says
Hi Kim! I love your bread recipes - my husband was diagnosed with celiac several years ago and your recipes have mad eyes our kitchen so much happier!
Question for you - I notice many of your bread batters are quite fluid after mixing and call for a step of adding additional flour after rising to make for more of a bread dough texture. In this cinnamon roll recipe, approximately how much additional flour do you usually incorporate into the dough after the first rise?
Kim says
Hi, Julie! Thanks so much!!
You can add up to about 1/2 cup extra flour, but just remember after they're mixed they need to bulk ferment and then go in the fridge overnight. The fridge really is what makes the dough so much easier to handle.
Nancy Armstrong says
Hi Kim, sorry if this is the wrong place to ask this but don't see anywhere on main page to ask a question.. also do we get notified when you have replied to a question or do we have to remember which recipe we asked the question in and hunt for your reply? My question is.. do you have or are you going to have a recipe for white sandwich bread? Again, thank you for all these wonderful recipes!!
Kim says
Hi, Nancy! That's a really great question and I'm not sure of the answer. I think you get notified through your email, but I'm going to have to look into that. I have been diligently working on a white sandwich bread recipe for quite some time now and I'm super close, just need to tweak a few things. I'm hoping to have it on the blog within the next month or less 🙂
Nancy says
That is awesome!! Will wait patiently for that white sandwich bread. Just FYI.. I did get an email that you had posted a new recipe. I have never gotten an email for any of your replies to my questions. Also.. everytime I reply to a question, it asks for my name, email addy, etc. even though I check the box saying to save my name, email for the next time I comment. Again.. waiting patiently for that bread.. Thank you!!!
Sarah Toldrian says
I found this recipe and was excited to make cinnamon rolls. I have made several attempts at GF Cinnamon rolls over the years and they are always disappointing. I made 20 smaller rolls and baked 9 in an 8x8 Pyrex. Topped with cream cheese frosting... They didn't last long. I put the other 11 in the freezer to bake at a later date. Then I saw you use the same dough for donuts and the wheels started to turn... I thawed 2 cinnamon rolls and rolled them flat about 1/4 inch thick, sauteed apples in a little butter with cinnamon and sugar... my big mistake was not cooling the apples all the way. I put the apples on top of 1 roll and covered with the other. I not so neatly formed it into 2 blobs and put in the fridge over night. Brought them to room temp and dropped them in 360 oil... drained on paper towels and glazed...best apple fritter!!!
Kim says
Yay!!! I actually have an apple fritters recipe using the very same dough on the blog, too, and they are the BOMB! Your rendition is very similar to mine 🙂 🙂 🙂
Melissa Coulter says
Okay. First off, I'm here to confess that I'm an a**. I'm the idiot who (just last week) who wrote and said the Italian bread recipe didn't work for me and I was going to buy a new scale. Well, guess what! I used potato FLOUR instead of potato STARCH. I'm going to partially blame a certain online retailer whose search results returned potato flour and I didn't notice when I put it in my shopping cart.
Soooo....I bought the correct ingredients this time and made these cinnamon rolls and oh, my goodness! I'm in so much trouble! THEY ARE FANTASTIC and just like you said, the texture is is EXACTLY as it should be! I've been GF for so long, I've never even had a Cinnabon but this looks exactly like their photos. I can't believe these are GF and I'm the one who made them!
Thank you for doing all the work and being generous enough to share with us!
Kim says
Awe, you're very welcome! That has happened to a couple other people, so don't think it's just you 🙂
alexander l emerson says
The closest I will probably ever come to Pillsbury's Grands Cinnamon Rolls or Cinnabon. I'll be keeping your all-purpose and bread flour blends on hand from now on. Seriously blows any pre-made flour blend out of the water. I can't thank you enough for bringing a childhood favorite back into my life.
Kim says
Awe, thank you so much Alexander!!! I'm so happy one of my recipes could bring that feeling back for you (and I know how you feel, too). I just ate a hot dog the other day on a bun for the first time in at least 8 years 🙂
MayL says
Hi Kim,
1. After mixing the dough & covering it with cling wrap for it to rise; do we need to "punch it down" after it has double/triple in size before moving it into the fridge?
2. When it is in the fridge do we need to cover the dough with a tea towel or protecting it with a cling wrap will do?
3. On the day of baking, after removing the chilled dough from the fridge; do we need to leave it out to thaw before shaping? I assume the dough will be really hard and difficult to knead if it is cold right out from the fridge?
Kim says
Here are your answers:
1. Nope, just put it right in the fridge. No need to punch down. It would stick to your hand anyway.
2. Cling wrap alone is all I use.
3. No, don't leave the dough out to come to room temp. The colder it is, the easier it is to shape. It won't be really hard. Promise. 🙂
Hanna S says
THESE ARE PERFECTION!!!!! I have been wanting a cinnamon roll with the right texture for SO LONG. And yes, I’m lactose intolerant like many others commenting, BUT I use ghee instead of butter, and I found a whey protein that is lactose free so ALL GOOD! Seriously, thank you for this amazing recipe.
Gemma Delatorre says
I made these donuts vegan by substituting milk for soy milk and eggs for an egg replacer and they were amazing! Highly recommend! I did everything as instructed including the overnight rise and I couldn’t be happier. I’ve tried countless GF and regular donut recipes with no success until this one. Perfect!
Kim says
Thanks so much, Gemma!!! That's great to know they'll work just fine with an egg replacer 🙂
Ana says
What did you use for butter?
Lyla says
Came here to say that I also accidentally made this with Kim's all-purpose flour blend for Christmas last year and I've been talking about the result for MONTHS. They turned out so well! I have another batch proofing as I type, also with the all-purpose blend (I realized my mistake about five minutes ago). I guess I'll have to get some whey protein and try again with the right blend next week, which means I'll have a lot of extra cinnamon rolls! Oh, what a shame ... not.
Kim says
Haha! You can never have too many cinnamon rolls, right?!?! 🙂
Catherine says
These were so good!!!! The only issue I encountered with this recipe is the timing. After taking the rolls out of the fridge to bake, they took way more than 25 minutes to be ready! Should i have let them come to room temperature before baking them?
Catherine says
I just read the whole post again, and just noticed that you mention to take the rolls out of the fridge 1 hour before baking them!
Also, I've been making some of your recipes throughout this COVID time with our gluten free sourdough starter and they all work so well!. Would it be possible to make this recipe with the starter? I know the proofing time is about doubled in time, but what about proofing the rolls on baking day? Would that be longer too?
Kim says
Hi, Catherine! Yes, I do think it would be possible to make these cinnamon rolls with the starter. Baking day proofing time would probably be longer, too, but I haven't tried them yet with sourdough so I can't say for sure.
Catherine says
I made them with the sourdough starter. I let it proof for about 4 hours before putting it in the fridge just like the bread recipe. On baking day, I only let the rolls proof for about an hour, and they came out big and fluffy just like with regular yeast!
Rita Cipollo says
All I can say is YUM! YUM! YUMMY! Great recipe and came out wonderfully! The only modification I did was use Authentic Foods GF Classic Blend and add xanthum gum. Will be using your blend next time!
Beth Smoak says
Hi Kim! I'm eager to try this recipe as it looks fantastic! Can you tell me where I can find the video of the "new method" you mention? I've tried on google and firefox and it's not on the webpage on either browser.
Thanks!
Beth
Kim says
Hi Beth! That video should play right in the cinnamon rolls post. I just checked and it played fine for me. Bear with me as it was the first video I ever made and the quality wasn't that great. Please let me know if it doesn't play for you 😊
Lidia says
Best cinnamon roll , DELICIOUS!!!
I also used this recipe to make Mexican conchas , just added vanilla and cinnamon to the mix. Thank you so much for sharing this recipe.
Kim says
Ooooh, I'd love to see a pic of your conchas if you have one!! That's one of the things that's been on my list of recipes to tackle and I'm so glad it worked 👏🏻👏🏻👏🏻
Mary-Lyn Vandolder says
I accidentally used the wrong flour blend... the All-purpose blend rather than the bread mix. It still worked and was the easiest cinnamon roll recipe I've ever made! They rolled beautifully. I actually cut it into 12 rolls and made two cake pans of 6, one for me, one to share with a GF friend. Even slightly underbaked, still fantastic! Thank you 😍
Kim says
Oh, wow! Good to know the all purpose will work!!
Mary-Lyn Vandolder says
I have a 2nd batch prepping with the proper flour blend this time. Have to do a thorough comparison... for testing purposes, of course. Not because they're addictive 🤣
Kim says
Lol!!
Mary-Lyn Vandolder says
Made the RIGHT dough this time but made the Brioche Au Chocolate instead... I might be crying... oh my gosh!!! I was an avid baker (and very good at it I've been told)before diagnosis... this rivalled anything I made then!!!
Kim says
Awe, yay!!!! I love when my recipes can make someone feel like this. Thank you so much for the wonderful comment 🤗
C Mack says
Wow these were amazing!! I am not the biggest sweet tooth person, but I do still enjoy a good dessert once in a while. Since finding I have an intolerance to gluten it has been a real struggle to find breads and desserts I can eat. I'm still struggling some with breads to be honest but I think that's my over 🙁
But THIS was amazing it was so easy to make and felt like working with regular (non gf) dough almost. My husband who is not gf enjoyed them having seconds. I will absolutly be using this recepie again in the future.
I had a store bought gf blend Namaste (costco) I used when making this and it turned out wonderful. I will be trying Kim's flour blend once I can get my hands on all of the necessary ingredients, but it's good to know I can make this with a store gf blend if in a pinch.
Kim says
That's wonderful!! So glad you liked them 🙂
Connie says
Thank you for posting about the Namaste flour. I want to make the rolls for my Granddaughter who is gf and that is the flour I have!
Kelly Gordon says
This is the BEST gf cinnamon roll I have ever tasted. I ordered your whey protein isolate you recommended. The only change I made was using Bobs Red Mill gf white rice flour instead of your superfine white rice flour because I already have several pounds of it. My children are so happy. I am so happy. You are a genius. Thank you!
Kim says
Oh my goodness, Kelly! I'm far from a genius. More of a celiac foodie wanting all the things I've missed and refusing to settle for less than stellar. But thank you so much for your kind words! I appreciate these comments more than you'll ever know 😊
Shanise Ollie says
Ok let me start by saying I was not feeling all the rise times and chilling (my impatience). You know how you just want a quick recipe. But I am happy to report I did not use any mixing tools. I hand mixed the batter, and let it chill for less than and hour and had phenomenal results! The best gluten free recipe I’ve ever come in contact with. I also used Cup 4 Cup flour, Earth Balance vegan butter, Coconut milk with 1/2 tsp of lemon juice to mimic buttermilk. I think like you mentioned in the recipe that first mix of the batter sets the tone. Great recipe thank you for sharing.
Kim says
Terrific!! You're very welcome 🙂
marolyn aronson says
just found you today mixed up the flours etc. then read the comments and learned that potato flour and potato starch are not the same. I didnt have enough starch so used part potato flour is there any way to help the flour mix now before I make rolls?
Kim says
Oh, gosh! I'm not sure if it can be salvaged or not. I honestly would ditch it and start over, because not knowing what will happen you'll risk wasting even more ingredients when trying to make the rolls.
Averyl says
I never in my wildest dreams thought that I would get the results I did. These rolls came out AMAZING!
Our newly diagnosed GF family member is thrilled to have 'bready' desserts that taste like they were made with wheat flour.
I am excited to try out your recipe for puff pastry next!
Kim says
Aww, so happy to hear this!!
Sarah Lebovitz says
Hi! I made your recipe to a T but I’m a little confused and had an issue when trying to roll out the dough. It was insanely sticky and it didn’t seem to matter how much kneading or flour adding a did. It remained sticky. Any tips or guidance on why this happened? Thanks so much! I refrigerated the dough after a 2 hours rise for 4 hours.
Kim says
Did you use my flour blend? It may just have needed to be refrigerated longer.
Sarah Lebovitz says
Thank you for the response! Yes, I used a scale and made your blend that is linked in this recipe. Would it be too long to let the dough chill overnight (10 hours)? I only did 4, but next time I can try longer. How does that take the stickiness away?
Kim says
The longer the dough is in the fridge, the stiffer it becomes. I think it's because all the butter in the dough solidifies, making it so much easier to work with. It wouldn't be too long at all to let the dough chill overnight (I do it all the time). You can leave it in the fridge for up to 3 days.
Kat M says
Looking forward to trying these for my daughter! How long do these keep after baking? Do they stay soft and fluffy the next day? I see you’ve frozen them raw. Do they not freeze well cooked?
Kim says
Yep, they're still soft and fluffy the next day!! Nothing is ever going to be as good as fresh baked (even with gluten-filled food), but they'll last a couple of days at least. I always refresh them in the microwave (I like my cinnamon rolls warm). You can freeze them baked, though, if you'd like. Just wrap them well and then reheat them in a low oven (300) until warm, about 30 minutes or so. Enjoy 🙂
Susan Cohen says
Thank you so much for the most amazing recipe!!! Wanted to ask you about freezing it. What’s the best method? At what point can one freeze it raw? After which rising time? And how does one go about baking it after? Needs to rise again? Thank you so much!!
Kim says
Hi, Susan! I'm so glad you love the cinnamon rolls!!
Right at the bottom of the recipe card under "Notes" it tells you how to go about freezing the dough, and yep it CAN be frozen raw! I've done it several times and they come out beautifully every time 🙂
Nancy Armstrong says
Hi.. I recently found your website and have already tried a couple of your recipes which are absolutely fantastic but I also am a bit confused about freezing these cinnamon rolls as the previous poster. I did read your notes about freezing but seems a bit unclear to me. After preparing the rolls and my pan and let them rise to double in size, at that point is when I wrap them as suggested and freeze them? And then, when I take them out of the freezer and thaw over night in refrigerator, when ready to back, do I back them right then or do they need to do any more rising? Thank you so much for all these delicious recipes.
Nancy Armstrong says
Hi.. I recently found your website and have already tried a couple of your recipes which are absolutely fantastic but I also am a bit confused about freezing these cinnamon rolls as the previous poster. I did read your notes about freezing but seems a bit unclear to me. After preparing the rolls in my pan and let them rise to double in size, at that point is when I wrap them as suggested and freeze them? And then, when I take them out of the freezer and thaw over night in refrigerator, when ready to bake, do I bake them right then or do they need to do any more rising? Thank you so much for all these delicious recipes.
Nancy Armstrong says
Sorry for the double post.. went in thinking I could edit my original with a couple of typos I saw but instead double posted. Maybe consider adding an edit function for posts? 🙂
Kim says
No worries! I wish I had control over putting an edit function on any comments, but unfortunately I think it's hardwired into the software.
You were right. After thawing in the fridge overnight, you can take them straight from the fridge to the oven (make sure your pan is able to go from fridge to oven, or let them sit on the counter for a few minutes).
Danielle Crozier says
I was diagnosed with celiacs around 8 years ago and have been gluten free since, along with my mom and sister. I have made my fair share of flops. You can't go wrong with these cinnamon rolls! I have made them 4 times now and they are SPECTACULAR! My non-gluten free family can't get enough of them and my gluten free family members are in HEAVEN when I make these! The texture is spot on, along with the crumb. Chewy, soft, melts in your mouth deliciousness! Because we are all cinnamon junkies, I double the filling and it creates a caramelized bottom on the rolls as well. Thank you so so much for all your hard work in developing these recipes! Our family loves gathering around food and baking these for them has been a real treat for me!
Kim says
Awe, thank YOU so much, Danielle!! It always makes me so happy to hear that someone likes my food. Food is love in my opinion, and I know what you mean about gathering around food. My family is full of foodies and we love to get together and have wonderful meals, and I've always shown someone how much I care about them through food 🙂 It's just my way.
The double filling idea sounds absolutely FANTASTIC and I must try it the next time I make cinnamon rolls! Thanks for such a great suggestion 🙂
Jenifer grooters says
Hi. I'm getting ready to make your pineapple bread recipe. Reminds me of an Easter tradition we used to have of pineapple stuffing. But if course, now I'm intolerant to gluten. And while looking I obviously saw the decadent cinnamon buns which I will also try. I read one comment where someone said they used this dough for Hawaii hamburger buns. I was thinking about just a sweet dinner roll. How would you make them with this dough? I've never been a huge bread maker, so I'm not sure. Thanks so much for all your work and sharing it. So you know too, I have successfully used your flour mixes but substituted cornstarch for the tapioca as I have an allergy there also.
Kim says
Hi, Jenifer! Check out my recipe for Hawaiian rolls here: https://www.letthemeatgfcake.com/gluten-free-hawaiian-rolls/
My son, who doesn't have to eat gluten free, says these rolls taste JUST LIKE the Hawaiian rolls you buy in the store!
Enca says
These were amazing! I can’t thank you enough for making GF baking taste good. I’m going to look for the next recipe to tackle.
Kim says
Thanks so much, Enca! I'm so happy you liked them 🙂
Melissa says
I made these cinnamon rolls for Christmas morning this year. It was my first time trying this particular recipe and I was dreading it a bit, as I’ve tried several other recipes in prior years that produced an incredibly fragile dough that was so difficult to work with. I made the dough the night before, let it rise in my oven on the proof setting until more than doubled, and refrigerated it overnight. Imagine my surprise and delight the next morning when I was able to actually knead and roll this dough like a traditional gluten-full one!! I used the new method of cutting the dough into strips and rolling them into spirals and it was a gluten free DREAM to work with. A few of the center strips wanted to stick slightly to the parchment paper I rolled it out on, but they were easily coaxed up with a floured bench scraper. I used 1.5x the filling recipe and made 12 rolls instead of 8 so they would be more reasonably sized. They were delicious and loved by all, including our friends who aren’t gluten free.
Thanks, Kim, for helping me fulfill my two GF daughters’ Christmas morning request with such a great recipe! It will be my go-to from now on.
Kim says
That is wonderful, Melissa! You are so welcome. I'm so happy you enjoyed them!!
Sarah Morrow says
Help! Do you frost AND glaze them, or pick 1?
Kim says
Just pick 1. I gave two options because some like just a thin glaze while others like the thick cream cheese frosting 🙂
Caroline says
We tried this recipe twice and the dough didn’t rise either time. Also, a lot of the comments mention whey protein but that’s not listed as an ingredient here. I’m confused.
Kim says
Hi, Caroline! I'm so sorry you've having trouble making the cinnamon rolls. The whey protein isolate is in my flour blend (the very first ingredient listed in the recipe) and using my flour blend is crucial to making these work. That's why I developed this flour blend, because nothing I used that was commercially available would work correctly to make a cinnamon roll that was soft.
If you go to the post where the recipe is, Kim's gluten free bread flour blend is highlighted in pink. You can hover your mouse over it and click on it and it will bring you to my flour blends page. All the ingredients to make my BREAD flour blend are listed on this page. I've also included a link here: https://www.letthemeatgfcake.com/resources/gluten-free-flour-blends/
Please don't give up! Once you get the right ingredients, you'll see why these cinnamon rolls are deserving of the 5 star rating they've been given by so many people 🙂
Andrea says
I also attempted these twice, followed the recipe exactly along with ingredients, and it was a clump of hard dough. I don’t know what to do differently!
Kim says
Hi, Andrea! I'm sorry yours didn't turn out, but I assure you that these rolls DO work so hopefully we can figure it out. Did you use the exact ingredients I suggest in my flour blends page? Did you use a stand mixer? I just had one person say that she did everything twice, exactly as I had written it, and also got really hard dough, and she ended up finding out that she bought potato FLOUR instead of potato STARCH. There is a huge difference between the two. Did you allow the dough to rise the first time until it was doubled in size? Sometimes it takes longer than 2 hours, depending on the temperature of your room.
If you read through the comments, you'll see that so many people have had great success with these rolls so I know you can, too and I'd love to help you through it!
Ashley says
Absolutely amazing! I’ve made these twice, the first time using the “old” rolling method and the second time using the “new” rolling method and I have to say the “new” way was so much easier to do. I also put extra filling in them this time. I have used the flour blend recommended in the resize and they are simply the best gluten free cinnamon rolls I’ve ever had. Thank you so much for this!
Ashley says
*recipe
Kim says
Awe, you are so very welcome, Ashley!! This right here is exactly why I started this blog, to share my recipes with people like you who are just like me and can't have the real stuff. It matters so much more to us when we find something that's just as good, or better, than what we remember it to be! Thank you so much for the kind words. It makes my heart so happy to hear when people love my recipes 🙂
I hope you had a very Merry Christmas!
Elizabeth Sailer says
This recipe looks amazing and can't wait to try. Have you ever tried this with a caramel topping (i.e. sticky buns)? My husband and I both prefer caramel rolls to the frosting?
Kim says
I've been meaning to try sticky pecan rolls, but just haven't gotten around to it yet. If you have a recipe that you know works, just swap out the dough with this dough and give it a try! It should work perfectly 🙂
Elizabeth Sailer says
Wow...my faith in eating a great gf caramel roll is restored! I've tried many gf recipes over the years and always had so-so results. I love working with this dough and the rolls turned out great. Thank you!!!
Kim says
Thank you so much! I'm so glad you liked the rolls and that I restored your faith in great gf rolls 🙂
I hope you're having a very Merry Christmas 🎄
Brittany Watkins says
Hello! For your Bread Flour, could I substitute both the corn and potato starch? Thank you!
Kim says
Hi, Brittany! My bread flour blend doesn't use cornstarch, but as for the potato starch I'm just not sure. It's a major component and is what makes the dough so supple. Could you use more tapioca starch or arrowroot?
I'm sorry 🙁 I wish I knew more about other food allergies.
Christine Stoodley says
when you say to knead the dough on a heavily floured surface (using extra gf flour blend) the blend you are talking about is the bread flour blend? not the GF flour blend? thanks
Kim says
Yep! Sorry, I should have been more specific. It wouldn't matter, though, if you didn't have anymore of the bread flour blend and happened to have some of the all-purpose blend. It'd still work (I've done it before so I know firsthand, haha!!).
Gracie says
Hi, I was just wondering about the yeast. I’m new to baking, so maybe this is a dumb question, but when I have tried other yeast recipes they have instructions to heat water to a degree and then let the yeast get all foamy before putting it in the recipe. Is the necessary here? Or do I just put the yeast in with the dry ingredients?
Kim says
That's usually for active dry yeast. For instant, or fast acting, yeast as I suggest using, you don't need to activate it in warm water. It can go right in with the dry ingredients 🙂
Jackie Traver says
I made this cinnamon roll dough for the apple fritters a few weeks ago for my husbands birthday brunch and they were a hit! I only used half of the dough for those so then I was able to make cinnamon rolls the next day and oh my goodness, best ever!! So, now its time for Thanksgiving and I'm considering using this same dough for crescent rolls. Have you ever tried that? My mom used to always make a basic sweet dough for her rolls and after rolling the dough into a circle she topped with a thin layer of butter and sugar and then rolled them up. I hope they turn out well!
Kim says
I haven't tried that, but it sounds WONDERFUL! Please let me know how they turn out!!
Christine Spindel says
OMG!!! Are we related? Lol. You write just like I do. I want people to know it’s me and it’s heartfelt. I am sooo glad I found your site!! I. Ant wait to make everything related to bread now!!’ Thank you for all you do!! I was having a really bad day and for some reason I went on Pinterest and found you!! Yay! Now I can sleep’!!
Kim says
Awe, thank you SOOOOOO much, Christine, for such wonderfully kind words!!!! I can't tell you how much comments like yours mean to me. It's why I started this blog, because I wanted to share with others what I've discovered because I know how incredibly hard it is to find good, or even great, gluten free food, especially breads. When my husband, who isn't gluten free, says he loves something I make (he's my most honest critic) that's when I feel I can share it with you all.
I'm so glad I could put a smile on your face yesterday, and hopefully will continue to do so 🙂
Rachel says
A M A Z I N G!! These cinnamon rolls were light and fluffy just like the gluten filled ones I miss so much! I was diagnosed with Celiacs earlier this year and each time I find a recipe that makes me forget that I am gluten free I am over joyed! Thank you for creating this amazing bread dough! So, so excited! Now if I could find a hand tossed pizza dough recipe... My life would be complete!
Kim says
I am so glad you liked the cinnamon rolls!!! And I am completely the same way--when I find something I love that's gluten free, I could do a happy dance 🙂
Check out my pizza dough recipe here. My husband and the rest of my family don't need to eat gluten free and they say my pizza is the best they've ever had, even though it's gluten free! It's not actually hand-tossed, but it's a New York style pizza crust. I also have one for a pan pizza that's pretty darn close to what I remember Pizza Hut being. Here's that link: https://www.letthemeatgfcake.com/best-gluten-free-pan-pizza/.
Happy gluten free baking 🙂
Vian says
I made these for breakfast this morning. I'm glad I read the directions that they need refrigerated preferably overnight, so I mixed the dough up and proofed it last night, then threw it in the fridge. This morning I rolled out the dough, second proof, and baked this morning. Holy moly, these are better than most gluten-filled cinnamon rolls i've had! I just made a simple royal icing to go on top and these are magical. Gooey and soft, but they also hold their shape and can be unrolled as you eat, just like wheat flour cinnamon rolls. Next batch will have pecans in them!
Kim says
Thanks so much! I'm so glad you liked them!! My next idea for this dough will be to make sticky buns full of pecans 🙂
Ann says
Just made these today and they turned out GREAT! Thanks for sharing the recipe, what a treat!
Kim says
You're welcome! So glad you liked them 🙂
Jane says
Hi there, I just have a quick question....I want to make these for my gluten intolerant daughter in law as a bit of a pick me up - she just had to say goodbye to one of her furbabies and needs some cheering up. I'm rather confused - I read the comments and see many asking about the whey protein.....I've checked the recipe 4 times and even checked the link to your flour page and no where do I see whey protein listed. Have I missed it somehow or has the recipe changed a bit since it was posted?
Kim says
Hi! Yes, there is whey protein, but I've listed it as whey protein isolate, which is what I recommend using if you're not dairy free. On the flours page under resources, I have three types of flours. The one I use for the cinnamon rolls is my bread flour blend, which lists whey protein isolate. You may have been looking at one of my other flour blends.
Hope this helps!
Jane says
Ahh, that could be the problem then, I just checked the first two on the list as the first one I think was for cookies and cakes and I assumed somehow that's the one you used. Might have to hit the bulk food store then because I've never seen whey protein isolate anywhere (didn't even know there was such a thing lol) I'm kinda new to this, we're all fine with gluten except for my daughter in law and I hate she feels left out when treats are served. Thanks for the quick reply!
Kim says
That's so nice of you to think of her!! The whey protein isolate can be found on Amazon (I have a link to it right on my flours page), or if you have a GNC or Vitamin Shoppe in your area, they also carry it 🙂
Terry says
Do you think HYDRObeef protein would work in place of the whey protein?
Kim says
I don't see why it wouldn't work. To be honest, I'd never heard about hdyrobeef protein until you mentioned it, but when I looked it up it looks like any other protein powder. I would give it a try. Please keep me posted on how it turns out 🙂
Robin W. says
Amazing!!! These cinnamon rolls are soft and delicious! After 7 years of gluten free living/cooking/baking and thinking that good gluten free cinnamon rolls were unattainable I tried this recipe!!!! Thank you, thank you, thank you! 💕
Kim says
You are so very welcome and I'm so happy you loved the cinnamon rolls!!!! I love them, too, but what I love more is making people happy through my food and recipes 🙂
Pam V. says
Kim, these are phenomenal! I made them for mom this week from dough I had frozen. Mom is the queen of cinnamon rolls in our family. Christmas was not complete without a huge pan of them. She would make them as sticky rolls and put karo syrup on the bottom of the pan. Anyway, she LOVED your recipe. I did too of course. The texture is spot on perfect. I’m so happy I can have cinnamon rolls again, thank you!!!
Kim says
Thanks so much, Pam!! I used to love sticky rolls, too and need to make these into sticky rolls one day. We always eat cinnamon rolls on Christmas morning as well 😁
I'm so glad your mom loves the recipe, as well as you!!
Laurel says
Can’t wait to try the cinnamon rolls!! Fir the superfine white rice flour; is that the same as sweet rice or glutinous rice flour? Thanks!
Kim says
Hi, Laurel! The superfine white rice flour is not the same as sweet rice flour. It's rice flour that's been finely ground so there is no grittiness to it. You could possibly substitute a regular white rice flour, such as Bob's Red Mill, but you might not have the absolute best results. I would play around with it and maybe add a little more liquid (milk) as the grittiness of it might need to absorb more liquid to make it softer.
If you can, however, I really would suggest buying the products I recommend as I know they work with my recipes and you will be so pleased with the cinnamon rolls, you'll understand why it takes specific ingredients.
Hope this helps! Happy Gluten Free Baking 😊
Terry says
Hi - Judy have to ask: what if you don’t have a stand mixer! Can it be done by hand or hand-mixer? Thanks!
Kim says
Hi! I wouldn't suggest by hand as it would be a sticky mess. However, a hand mixer should work fine, although it might take longer (maybe 7-10 minutes instead of 5).
Hope that helps!!
Regina says
I'm hunting for a gf cinnamon roll recipe that my mom found a couple months ago and yours looks really close! But did it always have your blend listed as the flour? I remember the recipe I'm trying to find had the components listed separately. Thanks!
...I might end up trying these anyway..
Kim says
Hi, Regina! The components to the flour were listed separately, but I changed it to combine them together so the flour blend could be made up ahead of time if need be and it might be easier. Plus, I usually try to make a little more of the flour blend than is needed in the recipe for kneading purposes.
Hope that helps 🙂
Regina says
These were excellent! I used egg white protein powder because that's what I had on hand. And they were still great! I also tossed in 5 tablespoons of buttermilk powder to help offset the grittiness of Bob's Red Mill rice flour. And let me tell you, the little girl whith Celiacs at church was overjoyed to get to eat a cinnamon roll today!
Kim says
I LOVE stories when my recipes are able to make someone happy, and this is an EXCELLENT example of that!!! Thank you so much for trying my recipe. Your improvisations were so clever 🙂
Ashley says
Made these this morning (started them last night) and they were amazing. This is my first attempt at making gluten free cinnamon rolls since I went gluten free and it was pretty easy. I did have a little issue with the dough sticking to the counter when I was rolling it out but I just balled it back up, added more flour and started over. Thank you so much for this.
Kim says
I'm so glad you liked them! The dough can sometimes stick and I do the same thing, or just add a good dusting more of flour and continue rolling it out. A bench scraper helps for that, too.
Thanks for the nice comment 🙂
Vernice Nunez says
I just get all components I'm going to make them any day now I'm a professional cook not a Baker I'm celiac and I'm sensitive to wheat as well not soy not nuts not sesame I got asthma too whole package I am Thanks Kim in advance believe me you will hear back from me after I make these bad boys call cinnamon rolls I'm dying to eat two or three I have cook several recipes no luck but this ones some tells me they going to be perfection Thanks for help everyone out there like us.
Kim says
Thank YOU! You're gonna LOVE these!!
Gwen says
What can I substitute for whey protein?
Kim says
Hi, Gwen! I've had some substitute with pea protein with great results! There are also other protein powders out there, I just can't think of what they are at the moment, but the pea protein has worked so I would stick with that. You can find it in some stores, or it's on Amazon here.
Deb Wolf says
These are amazing! I made 12 rolls instead of 8. They were SO big that next time, I'll divide the dough in half and make 2 batches of 12 rolls each. I love a big cinnamon roll, but my waist can't take the calories!
Kim says
Haha, I hear ya!! You know what I often do? I divide the sweet dough in half and use one half to make cinnamon rolls and the other half to make something else, like my Hawaiian rolls, apple fritters, or donuts. Of course, that doesn't help the whole waistline issue does it?!?! 🤣
Kristen B says
Oh. my. gosh. These might be THE best gluten free recipe of all time. I can’t stop thinking about these cinnamon rolls or telling everyone I know about them (gluten free people and not.) And I couldn’t believe how forgiving the dough was. I ended up not making the rolls until the dough had sat in the fridge for a week, and they were STILL amazing. I used the Cinnabon-style frosting, and they tasted and had the texture just like a Cinnabon. Gooey, almost under baked with all of the yummy amazingness. Thank you thank you for creating these. ❤️
Kim says
Oh my goodness! Thank you so much for the kind words, Kristen!! I am so thrilled that you love these cinnamon rolls! It makes my heart happy when I know that I can help others enjoy things that we all have been missing in our gluten free lives, and that's why I stared this blog. To hear from people like you who have had great success with my recipes is one of the greatest joys of my life 🙂
Thank you for trying my recipe, and I hope you continue to follow my blog for other recipes that might interest you 🙂 🙂 🙂
Kristen B says
You’re welcome! I’m so glad my comment makes your heart happy. One of my gluten free family friends requested that I make the cinnamon rolls when as a celebration of their new adoption (when they bring home their girl!)...I can’t wait to try all of the recipes on your blog. I will certainly keep following.
Kim says
🙂 🙂 🙂
Yara says
Can i use any other gluten free flour? Or it has to be rice
Kim says
I haven't tried it with anything other than my blend, but I don't think it would work by substituting the rice flour.
Sorry I couldn't be of more help
Joanne Buckner says
did you ever try with a different gf blend?
Kim says
When developing this recipe, I tried everything under the sun, both store bought blends as well as other bloggers' blends. Nothing at all worked, so I developed my own blend and it was only at that time did I finally have success with soft gluten free cinnamon rolls 🙂
Barbara Ellis says
Hello, this recipe looks fabulous however i am grain free, cannot have potato starch, tapioca starch or rice flour. I am thinking that substituting almond/coconut flours would greatly change the recipe? Ever had anybody try? Thanks
Kim says
Hi, Barbara. I'm thinking you're probably right that almond/coconut flours wouldn't work, but I haven't tried it, nor has anyone else that I know of. I know that glutenfreeonashoestring.com has some great looking recipes using almond/coconut flours and also againstallgrain.com. You might check them out to see if they have something similar. I haven't personally tried any of them since my only problem is with gluten/wheat.
Sorry I couldn't be of more help.
Kim
Mars says
Oh my stars!! These are fabulous!! I can't believe I finally found a gluten free cinnamon roll recipe that is hard to tell it's gluten free. Dough is amazingly easy to work with. I added more than a cup of extra flour into the dough after it came out of the fridge. Everything worked so well. One of the best gluten free recipes I've found in the past 3 years. Thank you!! This is the first recipe I've tried off your blog, I'll be sure to try out a few more.
Kim says
Thank you so much! The cinnamon rolls are my favorite as well. And they are so easy!!
Happy gluten free baking 🙂
irene says
can powered milk be used as a substitute for whey protein powder? if so how much to substitute for the whey powder
Kim says
Hi, Irene! They're not really the same thing, so I'm not sure powdered milk would work. You could try it at the same weight and see. I haven't tried it before because I know that the whey protein works. I did have someone just leave out the whey protein and she said it worked fine, so you could give it a shot.
Sorry I couldn't be of more help. Let me know if you try it and if it works 🙂
Kate S says
Words cannot express how happy I am with this recipe!! I haven’t been able to have real cinnamon buns for 7 years since my diagnosis and having to go wheat free. I missed them sooo much! I’ve tried loads of recipes and usually ended up with something hard and terrible. Finally I have a really good sweet dough recipe! I can’t wait to make all of the sweet yeasted breads I’ve been missing. My only critique is that with the icing it was almost too sweet. Next time I’m going to try reducing the sugar a little bit.
Because I’m also dairy free, I made a few substitutions.
For the milk I used unsweetened cashew milk. I used butter flavored shortening for regular butter. I used pea protein powder for the whey protein. In the cinnamon filling I used coconut oil.
I followed the recipe using the weights you listed.
Kim says
I am so, so happy for you, Kate!! Thank you for your wonderful comments. I totally understand not being able to have something you've missed for years.
I also love your idea of reducing the sugar in the icing or filling. I've tried reducing the sugar in the dough and the dough never comes out as soft when I've done that, so maybe you'll have luck. I love, love, love your ideas for making it dairy free!! And I love to hear that the pea protein powder worked great! So many people have asked me about dairy free and now I know it works, thanks to you 🙂
Mollie says
THANK YOU, THANK YOU, THANK YOU! These are completly AMAZING! I have tried dozens of cinnamon roll recipes since being diagnosed in 2017 with celiacs- and I feel like I ate something non- gluten free for the first time in 2 years. Yes, That good! My kids asked when we could make them again, and my non GF hubs said they were by far the best cinnamon rolls he has ever had! For the people saying the dough is too sticky- I got super excited after chilling it for 2 hours. I still added plenty of flour, but it was still too sticky! Letting it chill overnight was a game changer!
Thank you again! If you can’t tell - I’m super excited about these and now I’m going to go try all your recipes! 🤪
Kim says
Mollie, thank YOU so much for trying my recipe!! It brings me such joy when other people have success with them because I certainly know how it is not having a great cinnamon roll for years. I, too, tried every recipe out there and I am such a foodie (was before being diagnosed and will always be) and I just could not stomach the recipes out there. They might have tasted okay, but as you know well when it comes to gluten free bread, it's all about the texture right? My husband is also non-GF and he's my taste tester, so I knew when he loved them I had the recipe right 😉
I really appreciate the great review and I hope you continue to have success with all my recipes! If you run into any problems, feel free to contact me and I'll help you figure them out 🙂
Teri says
I think I messed up. I made your recipe according to the ingredients and then placed it directly in the fridge after mixing all ingredients together. I forgot to let it rise for 2 hours before refrigerating. I just pulled it out of the fridge(after already being in there for 3 hours) to let it rise for two hours. Should I place it back in the fridge or let it do the two hour rise in a warm temperature and then place back in the fridge? I was hoping to make your rolls tonight 🤦♀️
Kim says
I'm so sorry I didn't see this sooner! I think it'll be all right. It can just the same rise in the fridge. It would just take longer. The reason I like it straight from the fridge is it's so much easier to work with when it's really cold. You CAN do it without it being too cold, but it might be more of a sticky situation.
Good luck and let me know how they turn out!!
Teri says
Oh my gosh, Kim! They still turned out! 😅 YAY!! They were amazing! My kids went nuts! They have celiac and have never tasted the real thing. It was so fun to see their faces. You would’ve thought they were eating a donut! Hahaha!
Kim says
Yay!!!!!! That is such a great thing to hear!! I'm so glad your kids were able to taste a cinnamon roll for the first time. And you know, the very same dough can be used to make actual donuts!! Check out my recipe on the blog 🙂
Thanks for trying my recipe 🙂
K says
I was really excited to make these but after resting in the fridge for 5 hours the dough is so sticky and in no way able to be handled. I’ve added around 1/2 to a cup of gf flour as I try to knead and it hasn’t helped much. Putting the dough in the freezer to see if this helps. Any tips??
Kim says
I don't understand because I've made this dough at least 100 times (probably a couple of hundred) and it never comes out sticky. In fact, straight from the fridge it's very cold and easy to knead. I'm guessing it's something within the flour blend itself that's causing this problem. You are using my bread flour blend, right? Can you tell me which brands you used? Could you possibly have used potato flour instead of potato starch?
Teri says
After I place them in the 9x13 pan and let them rise for an hour, can I put them in the fridge overnight and bake them the next morning? I don’t want to get up an hour early to let them rise. I’d like them to be ready to go and just preheat the oven and bake them.
Kim says
Yep, you sure can! I do it all the time. 🙂
Jen says
I'm not sure if I misunderstood the directions, but the first time I made these cinnamon buns, they were HUGE and there didn't seem to be enough filling. The second time, I cut the dough ball in half and made two batches of cinnamon buns with it. These were perfect! The cinnamon-sugar filling-to-bun ratio was much better; I think the amount of filling called for in the recipe is perfect for half of the dough. I wrapped the second batch and stuck it in the freezer. I'm anxious to see how they taste once thawed. Thank you SO much for creating this recipe! Perfect cinnamon buns were one of the many things I was missing terribly when I had to go gluten free! My non-celiac family members love them too!
Kim says
Jen, thank you SO very much for the kind words!! I always like a better filling-to-bun ratio myself. Just didn't want to look like too much of the sweet tooth that I am 😉
I have put them in the freezer unbaked and baked. I found they came out perfectly when they were unbaked. I put them in the fridge overnight and then baked them the next morning. Baked and then frozen, they weren't quite as good as fresh, but were still very good!
I hope you get a chance to try more of the recipes on my site that use the same dough, like the donuts! They are HEAVEN!!
Thanks again! Happy gluten free baking 🙂
Jen says
I have since made this recipe several times since I first wrote. I always make two pans out of one recipe and freeze one of the pans. After thawing the frozen batch in the fridge overnight and baking them the next day, they are still delicious! Thank you again for sharing this recipe!
Kim says
You are SO welcome! I'm so glad you like them so much. I love the fact that they freeze well, too.
Enjoy 🙂
Kim
Erin says
This dough is amazing! I made half into cinnamon rolls and half into Hawaiian hamburger buns. Great flavor and texture ,and I loved that I could work with it like regular dough! I highly recommend!
Kim says
Thank you so much, Erin! It is my absolute favorite dough and I've made so many things with it. I often use half of it and keep the other half in the fridge for something else, just like you did (no more than 3 days because of the eggs, though). I've also frozen the dough and it works beautifully when thawed 🙂
Thanks for the wonderful comments! Happy gluten free baking 🙂
Kim says
I wanted to let you know that I added some things to my recipe that I mentioned in my earlier response to you, such as adding as much additional flour as necessary and making sure the dough is cold. I just received a message from someone who successfully made the cinnamon rolls so I'm hoping you'll give it another shot.
Thanks for visiting my website and I hope you'll find success soon 🙂
Audrey says
Just wanted to check on the accuracy of the amount of yeast. Your recipe says 2 Tablespoons plus .5 teaspoons. That is 6.5 teaspoons! That’s about 3 packets. Seems like a lot. Can you confirm or correct? Thanks!
Kim says
Yep, that's correct. I know, it seems like a ton of yeast! There is a lot of sugar in this recipe so it needs that much yeast to feed off it to allow it to rise nice and fluffy and not be dense. I hope that makes sense! I always buy the jar of instant, or fast acting, yeast and just measure from that and then keep it in my fridge until I make bread again 🙂
Janice Pim says
Hello, I acidentially bought tradional yeast, stores are closed and I am making it for Christmas day. Is that okay or how should I alter the recipe.
Kim says
Hi, Janice! It's fine, but what I would do is bloom the yeast first in the milk before adding it to the dry ingredients. Instant yeast doesn't require blooming, but regular active dry usually does.
It should work just the same otherwise! I hope you enjoy the rolls. Merry Christmas 🙂
Just to add, if you don't know what bloom means (sorry!) add the yeast to the milk with a little bit of the sugar from the recipe (like 1 tsp or so) and wait for it to foam up before adding it to the dry ingredients 😉
Al says
Hey, I can see there is just 2 tbsp and 1,1/2 tsp of yeast. I can’t see the amount you are reffering to. Can someone explain how much should I use?😅
Kim says
I'm not understanding what you're asking. The amount of yeast to use is 2 tbsp plus 1 1/2 tsp, just like you said. That equates to 24 grams.
Kelly says
How are these gluten free if they have whey in them.
Kim says
Whey is just the byproduct of making cheese with cow's milk. It's what's leftover after the cheese is made. There is no gluten in milk 🙂
Sam White says
50 percent of people with an intolerance to gluten are also sensitive to the proteins in milk - which would include whey.
Kim says
Yep, you're absolutely right (I'm luckily not) and that's why I've included other options to whey protein right on my flours' page 🙂
Lily R says
Uhh, okay? That still does not mean the recipe isn't gluten free... Like you pointed out, only 50% of people who are gluten-intolerant are sensitive to milk proteins. There are plenty of gluten-free people/celiacs (like me) who don't need to avoid milk products because it's not the same allergy/sensitivity. And she literally gives alternatives for the whey. Not sure why you felt the need to comment.
Amy says
What could I use as an egg replacer in this recipe? Also, we can't do any protein powders that are dairy, soy or coconut based. Suggestions?
Kim says
Hi, Amy! I've never used an egg replacer as I don't have an allergy, but I wonder if either the chia egg would work, or Ener-G makes something called Egg Replacer. Maybe that would work? As for the protein powder, what about pea protein? I haven't tested that either, but it's worth a shot.
I'm so sorry I can't offer any other suggestions. I've been fortunate to only have a problem with gluten so I haven't really focused on any of the other allergens, but if you try these suggestions, please let me know how they turn out for you 🙂
What about Aquaphoba (chickpea juice) as the egg replacer. I’m sure I spelled that warning. It acts just like egg whites. says
This was such a fun thing to make. I really missed mixing “real” dough. GF dough is so sticky and such a tricky thing to work with. This was a wonderful recipe. Puuuuurrrffect!
Kim says
You could try aquafaba! I've never tried it, but it's worth a shot 🙂
Morgan says
If I were to make a batch of your flowers for baking listed on your flours link, which would I use to make this recipe and how much of it? Would I need to add more of any ingredients than in the premixed recipes? I was gluten free for years and faded out, but I can tell I need to go gluten free again. My body rejects it so much! I really want to try all your recipes I've read so far.
Kim says
Hi, Morgan! I hear ya about your body rejecting it. I was diagnosed with Celiac over 7 years ago and I have never felt better since going completely gluten free.
The gluten free flours link does not have the flour for the cinnamon rolls listed. Those flours are listed directly in the recipe for the cinnamon rolls. But if you want to make like a double batch of it and store it for future use, you certainly could do that. If you're making cookies or cakes and just want an all-purpose gf flour blend, I would use Kim's gluten free flour blend. I make 20 cups at a time and store it in a large container. That's what I use for anything that is not bread.
Hope this helps! Feel free to contact me again if you're still having trouble. Happy GF baking 🙂
Brenda says
What brand of whey protein powder do you use? Also, is it vanilla flavored or are their ones that don’t have a taste to them? Thank you.
Brenda
Kim says
Hi, Brenda! Yes, you are right. You'll want to use unflavored whey protein isolate. I use Now Sports brand, which I find on Amazon. However, you can also find whey protein isolate at GNC and Vitamin Shoppe. I think GNC's brand that they have is Isopure. Now Foods is less expensive. I buy a 5 pound container of it, which is expensive, but it lasts a long while, even for me with all the baking I do.
Hope this helps! Happy gluten free baking 🙂
Forest ✌🏼 says
We made the cinnamon rolls and they were delicious butt they made us extremely gassy for a couple days and I'm very confused on how this could've happened because we followed the recipe exactly except that we used an egg replacement and the egg replacer hasn't made us gassy before so what could've done it???
Kim says
To be honest, I have no idea. I've never heard this complaint before. But any time something in my recipes is substituted, I can't really answer why it doesn't work like it's supposed to because you substituted one of the major ingredients in the recipe. Maybe using the egg replacer with the combination of other ingredients is what caused your symptoms.
Natasha says
Xantham gum can make some gassy.
KNgo says
It could be the psyllium husk (assuming you used that). It's used for digestive issues like constipation so perhaps it was "working its magic"...?
Angie Horkey says
What is the purpose of the whey protein?
My daughter also has allergies to dairy(lactose) so I use a vegan butter, she also cannot have egg yolks so I bake with egg whites only. To compound things we also are allergic to coconut.
We miss have a good cinnamon roll so I am always looking for a recipe that will work
Kim says
Hi, Angie! I missed a great cinnamon roll, too, and that's why I developed this recipe.
The purpose of the whey protein is to replace the gluten, which is actually the protein in wheat flour. I haven't tested others, but I think you could try soy protein or maybe even pea protein. You could also use coconut oil as a substitute for the butter. I don't think any of the other flours would have coconut in them, but check before you purchase them.
I hope this helps! If they turn out, please let me know. I'd love to see a picture!! I hope your daughter loves them 🙂
Merry Christmas to you!!
Michal says
I used pea protein in place of whey as I'm allergic to dairy. It works beautifully! Thank you for giving our family the amazing gift of real bread again. Delicious!
Kim says
Oh, that is so awesome to hear!! I'm so glad it worked for you. And you are very welcome. I really enjoy being able to make other people happy through food 🙂
Sharon says
Hi Michal,
Which pea protein did you use?
Robin Mooney says
Hi, I wanted to let you know I have just made these (made the dough yesterday and refrigerated it overnight). I have to be gluten and dairy free as well and wanted to let you know the substitutions I used. For flour I used Bob's Red Mill 1 to 1 gluten free baking flour; I added 1 1/2 teaspoons of psyllium husk powder (which helps with the "stretch" ) and did not use any protein powder, for dairy subs I used Blue Diamond Unsweetened Almond milk, but if nuts are an issue, I think a good brand of unsweetened rice milk would be a good choice, my butter substitute is Earth Balance original or soy free work equally well. This dough is a dream to work with! Not quite like working with gluten dough, but oh soooooo much better than other gluten free doughs. I tried your new method of cutting and rolling (I have used the dental floss and usually use that to cut) and they rolled up so easily! Thanks for this recipe!
Robin Mooney says
We just had one of these rolls and they are fantastic! Soft, delicious, great texture! Though I didn't use your flour blend, they turned out wonderfully! Your method is hands down the best approach I have ever tried. Thank you for all the work you put into this and for the generosity to share your experience with us.
Kim says
Thank you so much, Robin 🙂
Concerned mom says
Allergies are running rampant in all Americans . In fact it’s an epidemic. Why? Vaccinations, full stop.
My unrelenting research has brought me to this conclusion. My family members are gluten free due to vaccine injury. Please contemplate on this.
In the meantime, the recipes on this website have been a lifesaver!!!
Lucia says
Ciao chiedevo aiuto sulla traduzione della ricetta dei cinnamon senza glutine. Grazie
Kim says
Ho trovato un mi piace e lo metto nella mia ultima risposta. Non ha funzionato? Vorrei sapere come farlo altrimenti. Non conosco l'italiano, ma se riesci ad andare su Google, Google Translator dovrebbe essere in grado di farlo usando quel link nella mia ultima risposta. Spero che funzioni! Se no, continuerò a provare. Grazie!!
Kim says
Il collegamento che ti ho dato funziona? Sei riuscito a vedere il mio sito web in italiano?
Lucia says
Ciao sono italiana. Puoi aiutarmi a tradurre la ricetta dei connamon rolls? Grazie!!
Kim says
https://translate.google.com/translate?hl=en&sl=en&tl=it&u=https%3A%2F%2Fwww.letthemeatgfcake.com%2Fultimate-gluten-free-cinnamon-rolls%2F
Pam Pine says
Now I need a connamon roll!!
Kim says
They do make you want one right now, don't they?
Vicky Nelson says
Absolutely delicious! No one knew they were gluten free. Your flour mixes are awesome! Thank you for sharing all of your recipes and techniques.
Vicky Nelson says
I forgot to add, I made them with coconut milk.
Kim says
That's awesome, Vicky! Thanks so much for the nice comment 🙂
Becky Robey says
Would love to make a loaf of this bread with the cinnamon filling. If I put it into a loaf pan with seam side down and went through all the steps outlined in the recipe do you think it would work? 350 degrees for maybe 50 min?
Carrie Jaffe says
OMG THESE ARE THE BEST. Period. Make them as the recipe is written and you will NOT be disappointed!!!! Serve them to gluten-eaters, they won't even know.
Sharon Lowery says
Hi, I have just thrown away my second batch! The first batch when I mixed it looked like hard cookie dough so I threw it away,made a new batch of dough and same results. I used Pea protein from whole foods, it has nothing else in it. When I was making the flour blend the 75 g seemed a lot because The Pea protein is super fine. I think it may have absorbed all the liquid. I did refrigerate the dough overnight and it was even harder and completely unworkable. Help! I really want to re-create my mom‘s famous sticky buns! Thank you!!!
Kim says
It will look like a thicker dough at first, but goes through a transformation when it's allowed to proof (rise) for 2 hours. Then it becomes a fluffy mass that looks like frosting (see all my pics in the post itself). Then it's put in the refrigerator for several hours or overnight, where it becomes cold enough to "knead" and smooth out before rolling. If it's not at least doubled in size after the initial first 2 hours, then leave it to rise until it is. Depending on the temperature of the room it's proofing in, it may take longer than 2 hours. I will turn my oven on the "warm" cycle for a few minutes and then turn it off before placing the dough in the oven to proof.
I personally have not used the pea protein as a substitute, but many of my readers have and said it worked fantastically.
Sharon says
Hi,
I did each of those steps. And it was sooooo hard. I would love to know which pea protein brand worked. Thank you!
Kim says
Okay, I thought you said you mixed it and it looked different so you threw it away right after mixing.
I'm not sure what brand of pea protein the others used, but here is what I have found that I think would work: https://amzn.to/36eqJzR. Again, I haven't used it before to know if it works. I've only done my own recipe so you sometimes have to play around with things when you want to start substituting ingredients. Don't give up!
Kristen Gawrys says
I had a similar experience and I just kept adding liquid until the dough matched Kim's dough description. I think there is just a difference when you use the dairy free substitutes.
Shauna says
Another way to cut the cinnamon rolls without squishing them is to cut a long piece of dental floss and cut the rolls with that! They come out as perfect little swirls. Just slide the floss underneath the log, cross the floss at the top, and pull. Perfect cuts every time with no squish. Thank you for the recipe! I can't wait to try it out.
Joy says
we use pea protein from Vitacost. I think it's organic too. It works beautifully. I am sure to weigh & measure everything exactly.
Sharon says
Hi I wanted to update you, made the cinnamon rolls again with the correct ingredients! Potato starch and not potato flour! They were wonderful! I used my mom’s mom’s mom’s Sticky Bun topping recipe and they were perfect! I am so grateful! I also made the all purpose flour combo and made my mom’s banana bread recipe- perfect!
I am so happy to have your recipes and flour combos and you have restored my confidence and love for baking again! I’m going to make the Italian bread next!
Kim says
Aww, that's so wonderful, Sharon!!!!! I'm so happy they finally worked and you didn't give up!
Sharon says
Oh dear, I think I solved the mystery! I bought potato flour instead of potato starch for the flour blend. I will try again with the correct ingredient and let you know!
Kim says
Oh, great! The difference between potato flour and potato starch is enormous!! I can't wait for you to try it again and see how much better the dough is!!
Melanie says
Sharon, I used Pea Protein and Becel vegan margarine but I couldn't get this dough to be stretchy at all...it was still wet mushy even after the refrigeration...I'm wondering what "butter" replacement you used...maybe the becel is just too "wet". my daughter made this with the milk ingredients and they turned out great, but trying to eliminate the milk and mine flopped.
Rose Sprunger says
BRAVO!!! This is exactly what I have been dreaming to make in the over 10 years I have had to eat gluten free. My only changes are: Bob's Red Mill 1-1 flour and active dry yeast. As for taste, aroma, and texture--they are not grainy, heavy, or play dough flavored. They are the old friends I have been missing on Christmas morning. Thank you!
Kim says
You're very welcome, Rose! Glad you loved them 🙂
El says
Hello!
In this strange time, yeast is hard to come by. I was able to procure fresh baker's yeast from a restaurateur friend's wholesaler. Can I substitute it (doubling the amount of fresh yeast) in this recipe? Do I need to bloom it first in the milk as with active dry? Thank you so much!
Kim says
Hi, El! I've never used fresh yeast before, so I did a little researching and I think it would work just fine (doubling it like you said) and it looks like you don't need to bloom it in the milk first. It says you can rub it into the sugar or drop it right into the liquid with no waiting for it to "activate."
Please let me know how things go, if you don't mind. I'd love to know how fresh yeast works with my gluten free recipes 🙂
Rynae says
Just ate my first roll. OMG! Your recipe fulfilled my cinnamon roll craving that I've had for months. My hubby is just like yours, non GF, and he loved it!
Kim says
That's awesome, Rynae!! So glad you (and your husband) liked them 🙂
Lori Heath says
Omg, delicious! This is the exact type of cinnamon roll I've been looking for. I froze some dough rolls, excited to see how they turn out. Also, I can't wait to make them again to try the new way to roll them up.
Everyone loved them! Definitely a make again! Thank you for another great recipe.
Kim says
Thank you so much, Lori!!!!
Greg McLean says
Can you tell me about adding ground psyllium seed to the Cinnamon Roll Wreath and not the Cinnamon Roll recipe? Could that be done for the rolls and what would you expect to see different?
Thanks
Kim says
Hi, Greg! I've been struggling with changing anything about the original cinnamon roll recipe because they are beloved by so many and I didn't want any fallout. But I think what I will do is put psyllium husk as an optional ingredient in the cinnamon rolls recipe if you want to give it a try. It won't change them a whole lot, but they do seem to be a little more stretchy and possibly a little softer, too.
Lindsay says
THANK YOU for not redoing the recipe to require psyllium!! It's SO disappointing when recipes require it. I enjoyed cereal in college that made my throat scratch and itch. It was basically wheat and psyllium husk. Then when I tried Schaar GF bread, same issue. Flipped the bag over, saw psyllium listed, and suddenly knew the problem. Turns out my husband can't have it either. And I read something about how my reaction is more common than I guessed, or psyllium really isn't so healthy. So glad it's not necessary here! I'd love to have cinnamon rolls and sticky buns back!!
Timothy Alan Boyer says
How have you not been nominated for a Nobel Prize in Chemistry yet?
Kim says
Oh my gosh! You are WAY too kind!! I'm far from knowing the first thing about chemistry, haha! In fact, my son is taking chemistry and is a super braniac, and I told him as soon as he learns anything in regards to cooking to teach me. Lol!
But seriously, I appreciate the vote of confidence in me and am simply thrilled that you must really like the cinnamon rolls 😍😍😍
Jean says
Will the dough have the consistency of cake batter? I followed to the letter, and this was my result. Hoping it’ll rise!
Kim says
Yes! Did you watch the video?
Benjamin says
Good to know. I had the same question. I think the batter/dough in the video may be thicker than what I'm experiencing due to the butter being added in later...perhaps??
Kim says
I normally add the butter at the beginning of the mixing process so it doesn't really make a difference as to when you add it.
Bean says
These are amazing. I mean amazing. Fluffy and good. And you can freeze them and thaw them and warm them in the microwave and they are still amazing.