Ultimate Gluten Free Cinnamon Rolls

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.

large cinnamon roll with icing on white plate

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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!!

unraveling cinnamon roll

What You’ll Need to Make These Cinnamon Rolls


  • Kim’s Gluten Free Bread Flour Blend
  • Granulated sugar
  • Baking powder
  • Instant yeast
  • Psyllium husks, optional–I use these (affiliate link) whole psyllium husks because I like the little bit of a “wheaty” taste they give. You can also use psyllium husk powder and this (affiliate link) is the one I would recommend. You’ll need to adjust the amount, which is given in the recipe card below.
  • Salt
  • Milk
  • Butter
  • Eggs


  • Butter
  • Brown sugar
  • Cinnamon


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


The Morning Before

  • Make the dough–once you have all your ingredients measured out, it takes about 7 minutes to make this dough.
  • Bulk ferment–this just means to proof the dough as a whole for 1-2 hours, or until doubled in size.
  • Refrigerate the dough–allow the dough to chill for at least 4 hours, preferably 6.

The Evening/Night Before

  • Make filling–beat the filling together with a stand or handheld electric mixer until smooth and fluffy, about 3-4 minutes. Beating it this long actually helps the filling stay in the rolls and not leak out to the bottom of the rolls when baking.
  • Knead and roll out the dough–briefly knead the dough just until smooth and roll it out on a well-floured surface into a rectangle that’s roughly 1/4 inch thick.
  • Spread with filling–spread the filling evenly over the dough and leave a 1/2-inch at the one border (to seal it).
  • Roll–roll up the dough as tightly as possible.
  • Cut–using a piece of dental floss is so easy. Just position it underneath the roll of dough, cross it on top and pull. You can also use a serrated knife to cut the rolls.
  • Place rolls in baking pan and cover with plastic wrap.
  • Refrigerate overnight.

The Morning Of

  • Take the rolls out–remove them from the refrigerator at least one hour prior to baking. This will allow them to come to room temperature and also allow for any extra rising that didn’t happen overnight in the cold of the fridge.
  • Make the frosting–beat together the frosting ingredients until smooth; cover and set aside.
  • Bake the rolls at 350 degrees F for 20-25 minutes. If you made larger rolls, they may require 5 more minutes in the oven.
  • Frost–frost the rolls while they’re still warm. Enjoy!

Gluten Free Cinnamon Rolls FAQs

Can These Rolls be Made Dairy Free or Vegan?

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!

Does the Dough Need to be Refrigerated?

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.

Can a Glaze be Used Instead of Cream Cheese Frosting?

Absolutely! I have a recipe for not only the cream cheese frosting, but also a powdered sugar glaze in the recipe card.

Are Psyllium Husks Necessary?

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.

unfrosted baked cinnamon rolls in white baking pan

Now–go and eat an ultimate gluten free cinnamon roll, the best you will ever have!!!!

large cinnamon roll with icing on white plate

The Ultimate Gluten Free Cinnamon Rolls

You will feel as though you've died and gone to heaven when you make these ultimate gluten free cinnamon rolls!  They truly are magical:  warm, gooey, soft and feathery, they're everything a cinnamon roll should be, and then some 😋
4.40 from 420 votes
Prep Time 25 minutes
Cook Time 25 minutes
Proofing and Chilling Times 8 hours
Total Time 8 hours 50 minutes
Course Breakfast
Cuisine American
Servings 8 large rolls or 16-18 smaller rolls



  • cups (490 g) Kim's gluten free bread flour blend
  • 1 cup (200 g) granulated sugar
  • tsp baking powder
  • 2 tbsp plus 1½ tsp (24 g) instant yeast
  • 2 tbsp whole psyllium husks (or 1½ tbsp psyllium husk powder), optional (see notes below)*
  • 1 tsp salt
  • 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


  • ½ cup (1 stick, 8 tbsp, or 113 g) butter, softened
  • 1 cup (220 g) brown sugar
  • 4 tsp cinnamon


  • 4 oz (113 g) cream cheese, softened
  • 4 tbsp (½ a stick or 57 g) butter, softened
  • 2 cups (250 g) powdered sugar
  • 1 tsp vanilla extract or vanilla bean paste


  • 2 cups (250 g) powdered sugar
  • 3-4 tbsp milk, or more as needed for desired consistency
  • 1 tsp vanilla extract



  • 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.


  • Mix together the filling ingredients with a stand mixer or handheld mixer until fluffy, 3-4 minutes. Cover and set aside.


  • 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.


  • Beat together frosting ingredients until smooth.


  • Use this glaze instead of the cream cheese frosting for an easy, quick and pourable topping. Whisk all glaze ingredients in a small bowl and drizzle over warm rolls.


*I’ve had great results with stretchiness of the dough and a slightly softer texture by using psyllium husks.  My original cinnamon roll recipe is phenomenal and doesn’t require psyllium husks to make it wonderful so if you don’t want to use psyllium husks or powder, you will need to reduce the milk to 1 1/4 cups (300 ml).
**If you don’t have instant (or fast-acting yeast), you can use active dry yeast by letting it bloom first in the milk.  Heat the milk to about 100-110 degrees and add about 1 tsp of the sugar to the bowl, along with the same amount of yeast.  Stir together and let sit until foamy on top.  Proceed with the recipe as instructed.
***If you don’t have a stand mixer, it might be difficult to get the proper consistency for the dough.  If you have a handheld mixer, you could try to use one (I haven’t tried it) but you most likely will need to beat it for about 5 minutes more (for a total of 10 minutes).  If that doesn’t work (or you don’t have a handheld mixer), you could attempt to mix the dough vigorously by hand, maybe using a dough whisk like this one.  I’ve never done it by hand so I can’t say if it will work or not.  You’ll need to use your own judgement to see if this will work for you.  Another option might be to use a food processor to mix the dough.   
*****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.  
*DISCLAIMER:  The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers.  My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other.  If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain.    While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe. 
Keyword cinnamon rolls, Gluten Free
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

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.

473 thoughts on “Ultimate Gluten Free Cinnamon Rolls”

  • 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 9×13-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.

  • 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!

      • 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.

        • Awe, that is so awesome, Tim! Thank you so much for your kind words and I’m absolutely thrilled you are enjoying them!!

    • 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?

      • 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.

  • 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.

    • 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 🙂

  • 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,


  • 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?

    • 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.

  • 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!!

  • 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.

    • 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.

  • 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.

    • 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.

  • 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.

  • 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!

    • 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.

  • 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.

  • 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?

  • 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.

    • 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.

  • 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!

    • It’s best only for breads, whereas my all purpose blend will work for all other baking recipes (cakes, cookies, etc).

    • I don’t think this recipe will work without eggs. As far as milk, you should be able to use a dairy-free alternative.

  • 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!!

  • 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?

    • Yes, you certainly could! I’m intrigued with the cassava flour sub and will need to try that myself. Thanks for sharing!!

    • 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.

      • 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!!

  • 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!

    • 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.

  • 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) ?

  • 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.

    • 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.

  • 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.

    • 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 😍😍😍

  • 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!!!

  • 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?

  • 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.

    • 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.

  • 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.

  • I tested several different GF cinnamon roll recipes and this was, by far, the winner. Thanks for a fantastic recipe.

  • 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

  • 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!

  • 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! 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!

    • 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 🥰🥰🥰

  • 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!!

  • 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.

  • 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.

  • 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.

  • 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.

  • Hi Kim!! How important is to put the rolls in the fridge once there are filled??
    Thanksss, i love your recipies

    • 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 😊

  • 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!!

    • 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.

  • 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!

    • 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. 🥰🥰🥰

  • 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.”

    • Awe, thank you so much!! I’m thrilled you are having success and I wish you continued good gluten free baking vibes 🥰

    • 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.

      • Thank you. Wanted to make for my DIL, but didn’t know what to use since I couldn’t find the Anthony brand

  • 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!

    • 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 🙂

  • 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?

    • 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.

  • 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😊

  • 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!

    • 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.

    • 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 😊

  • 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.

  • 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!

  • 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?

    • 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.

  • 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!

  • 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!!

  • 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?

    • 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 🙂

    • 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.

  • 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!

  • 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.

    • 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.

  • 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!!!!

    • 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.

  • 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

  • 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!!

    • 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/

      • 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!!

        • 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

  • 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!

    • 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 😍😍😍

      • 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?

        • 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.

  • 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 💜

    • 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 😍😍😍

  • 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?

    • 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.

  • 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?

    • 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 🙂

  • 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?

    • 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 🙂

      • 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!

  • 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. 🙂

    • Awe, that’s so awesome, Justine!! I’m so glad you and your son enjoyed them! And I appreciate your wonderfully kind words 😍

  • 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!)

    • 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 😍

  • Do you have a cook book/bake book one could purchase
    This would make for an amazing gift for all my gluten-free friends

    • 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 😍

  • 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!

  • 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?

    • 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. 😍

  • 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?

    • 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).

  • 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!!!

  • 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!

    • 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.

  • 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

    • 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.

  • how can I view your video on the “new way to roll these out”? Thank you, Beverly

  • 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!

    • 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 🙂

  • 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.

    • 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 🙂

      • Another winning recipe. They turned out amazing! Not only my husband enjoyed them but everyone else as well! Thanks

  • 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

  • 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.

  • 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!

  • 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!

    • 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.

  • 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.

    • 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.

    • 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.

      • 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.

        • 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.

  • 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?

  • 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!

  • 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!

  • 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?

    • 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 🙂

      • 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!!

        • 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!!!!!

  • 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?

    • 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 🙂

  • 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

    • 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.

  • 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

  • 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?

  • 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.

    • 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 🙂

      • 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?

        • 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 🤞🤞🤞

          • 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.

          • 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 🤞

          • 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!

          • 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 😍🎅🎄

  • 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

    • 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?

      • Could it be that I used white rice flour that wasn’t superfine? Threw off the ingredient portions in the bread mix?

          • 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).

          • 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.

  • 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.

    • 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 😉)

  • 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.

  • 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

    • 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 🙂

  • 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!

    • 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.

  • 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

  • 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?

    • 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.

    • Isolate has more protein and less of everything else (fat, carbs, etc). It’s closer to pure protein than just whey protein.

  • 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?

    • 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 🙂

  • 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!

  • 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!

    • 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.

      • 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!

      • 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.

  • 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?

    • 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 🙂

  • 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!

    • 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 🙂

  • 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???

  • 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!

  • 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! 🙂

  • 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?

    • 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.

  • 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.

  • 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?

    • 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 🙂

      • 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?

  • 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.

    • 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!

  • 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!!!

  • 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.

    • Yep! Read through the post. There is a section about substitutions and what I’ve used before 🙂

  • 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?

    • 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.

  • 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!!

    • 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 🙂

      • 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!!!

  • 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 8×8 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!!!

    • 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 🙂 🙂 🙂

  • 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!

    • Awe, you’re very welcome! That has happened to a couple other people, so don’t think it’s just you 🙂

  • 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.

    • 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 🙂

  • 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?

    • 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. 🙂

  • 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.

  • 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!

  • 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.

  • 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?

    • 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?

      • 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.

        • 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!

  • 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!

  • 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.

    • 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 😊

  • 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.

    • 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 👏🏻👏🏻👏🏻

  • 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 😍

      • 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 🤣

          • 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!!!

          • Awe, yay!!!! I love when my recipes can make someone feel like this. Thank you so much for the wonderful comment 🤗

  • 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.

  • 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!

    • 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 😊

  • 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.

  • 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?

    • 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.

  • 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!

    • 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.

        • 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?

          • 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.

  • 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?

    • 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 🙂

  • 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!!

    • 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 🙂

      • 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.

        • 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.

          • 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? 🙂

          • 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).

  • 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!

    • 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 🙂

    • 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.

  • 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.

  • 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.

    • Just pick 1. I gave two options because some like just a thin glaze while others like the thick cream cheese frosting 🙂

  • 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.

    • 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 🙂

      • 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!

        • 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!

  • 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!

    • 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!

  • 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?

    • 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 🙂

      • 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!!!

        • 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 🎄

    • 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.

  • 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

    • 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!!).

  • 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?

    • 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 🙂

  • 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!

  • 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’!!

    • 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 🙂

  • 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!

    • 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 🙂