Who doesn’t love a warm, gooey cinnamon roll fresh out of the oven? Today, I’m sharing my favorite recipe for Gluten-Free Cinnamon Rolls that taste just as good (or even better!) than the regular ones. These are super soft, full of sweet cinnamon filling, and topped with creamy frosting. And guess what? You won’t even miss the gluten!
Whether you’re gluten-free or just trying something new, these rolls are a total treat.
Method
Melt & Mix
To start off, melt 1/4 cup of unsalted butter in a small microwave-safe bowl. Once melted, pour it into a large mixing bowl. Now, in the same small bowl, add 1 cup of milk and warm it in the microwave for about 40 seconds. It should be warm to the touch but not too hot, or it could harm the yeast later. Pour this warm milk into the large bowl with the melted butter. Then, add in 1/4 cup of granulated sugar and 2 teaspoons of active dry yeast. Grab a whisk and mix everything together until the sugar and yeast have dissolved. After that, cover the bowl with plastic wrap and let it sit for 10 minutes. During this time, the yeast will start to activate. You’ll know it’s working if you see bubbles forming on the surface this means the yeast is alive and doing its thing!
Activate the Yeast
This step is super important for getting fluffy cinnamon rolls. While the mixture sits for those 10 minutes, the yeast starts to eat the sugar and release little bubbles of air. This helps the dough rise and makes it soft and airy. Don’t rush this part giving the yeast time to wake up and grow makes a big difference in your final rolls!
Make the Dough
After 10 minutes, it’s time to finish your dough. Add in 1 1/2 teaspoons of vanilla extract, 1 large egg, and 1/2 teaspoon of salt to the bowl. Stir these ingredients well using a spoon or spatula. Now, slowly add in 2 1/2 cups of gluten-free all-purpose flour. I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour, and it worked beautifully. Keep stirring until it starts to form a dough. When it gets too hard to mix with a spoon, use your clean hands to gently knead and bring the dough together into a soft ball. Once your dough ball is ready, cover it with plastic wrap again and let it rest for 15 minutes. This rest allows the dough to relax and makes it easier to roll out later.
Get Ready to Bake
While the dough is resting, go ahead and preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or non-stick spray so your rolls won’t stick during baking.
Make the Filling
Now, let’s make the yummy filling! In a small bowl, mix together 1/2 cup of softened (not melted) butter, 2/3 cup of granulated sugar, 1 tablespoon of cinnamon, and 1 teaspoon of vanilla extract. Stir until everything is well combined and smooth. It should be thick and easy to spread like cinnamon butter!
Roll It Out
Once the dough has rested, lightly flour your surface with some gluten-free flour and gently roll the dough out into a rectangle using a rolling pin. Try to make it about 1/4 inch thick. When it’s rolled out evenly, spread your cinnamon filling all over the dough, going almost to the edges so every bite is full of flavor.
Cut into Rolls
Now it’s time to turn that cinnamon-covered rectangle into rolls! First, cut the rectangle in half lengthwise so you have two long strips. Then cut each strip in half again so you now have four strips. Finally, cut each of those four strips into three even pieces. That will give you a total of 12 rolls. If you want perfect slices, use a sharp knife and press down gently instead of sawing back and forth.
Bake Time
Place each roll into your greased 9×13-inch baking dish. Arrange them with a little space between each so they have room to puff up as they bake. Pop them into your preheated oven and bake for 25 minutes. They should be golden brown and smell absolutely amazing!
Frosting Fun
While your cinnamon rolls are baking, it’s the perfect time to whip up your cream cheese frosting. In a medium bowl, combine 4 oz of softened cream cheese, 1/4 cup of milk, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Use a hand or stand mixer to beat everything together until the frosting is smooth and creamy. Once the cinnamon rolls are done baking and have cooled just a little bit (you want them warm but not hot), spread that frosting all over the top. Let it melt into all the cracks and swirls so delicious!
Necessary Tools
- Large mixing bowl
- Measuring cups and spoons
- Microwave-safe bowl
- Whisk
- Rolling pin
- Knife (a sharp one for cutting rolls!)
- 9×13-inch baking dish
- Plastic wrap
- Hand or stand mixer
Gluten-Free Cinnamon Rolls – Soft, Sweet, and So Yummy!
Cuisine: AmericanDifficulty: Easy12
servings25
minutes25
minutes50
minutesIngredients
For the Dough
1/4 cup unsalted butter
1 cup milk
1/4 cup granulated sugar
2 tsp active dry yeast
1 1/2 tsp vanilla extract
1 large egg
1/2 tsp salt
2 1/2 cups gluten-free all-purpose flour
(I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour!)
For the Filling
1/2 cup unsalted butter (softened not melted)
2/3 cup granulated sugar
1 tbsp cinnamon
1 tsp vanilla extract
For the Cream Cheese Frosting
4 oz cream cheese (softened)
1/4 cup milk
1 cup powdered sugar
1 tsp vanilla extract
Directions
- Melt & Mix: Melt the butter in a small microwave-safe bowl, then pour it into your large mixing bowl. Use the same small bowl to warm up the milk (microwave for 40 seconds). Pour the warm milk into the large bowl with the butter.
- Activate the Yeast: Add sugar and yeast to the bowl, whisk it all together, and then cover with plastic wrap. Let it sit for 10 minutes. You’ll see bubbles that’s a good sign!
- Make the Dough: Now, stir in the vanilla, egg, and salt. Slowly add the flour until a soft dough forms. Use your hands to make a dough ball. Cover it again and let it rest for 15 minutes.
- Get Ready to Bake: Preheat your oven to 350°F.
- Make the Filling: While the dough rests, mix the softened butter, sugar, cinnamon, and vanilla in a bowl. It should be thick and spreadable.
- Roll It Out: Lightly flour your surface and roll the dough into a rectangle. Spread the filling evenly on top.
- Cut into Rolls: Cut the dough in half lengthwise, then cut each half in half again. Now cut each section into 3 rolls so you end up with 12 total.
- Bake Time: Place the rolls in a greased 9×13 dish and bake for 25 minutes.
- Frosting Fun: While they bake, beat all frosting ingredients until smooth. Once the rolls are baked and slightly cooled, slather on the frosting and dig in!
Notes
- Make sure your milk isn’t too hot when you add the yeast, or it won’t rise properly.
- Don’t skip the resting time! That 15-minute wait gives your dough the soft texture it needs.
- The butter for the filling should be soft, but not melted otherwise it’ll be too runny.
- Roll the dough gently and evenly so the filling doesn’t squish out.
Serving Suggestions
- Serve warm with a cold glass of milk or hot cocoa.
- Add chopped nuts (like pecans or walnuts) into the filling for a crunch.
- Make it a brunch centerpiece with fresh fruit and scrambled eggs on the side.
Fun Fact
Did you know that cinnamon has been used in baking for over 4,000 years? Ancient Egyptians loved it too though they didn’t have cinnamon rolls like these!
Conclusion
There you have soft, fluffy, sweet gluten-free cinnamon rolls that anyone can make and everyone will love! Whether you’re baking for yourself, your family, or a special weekend treat, these are a total win.
Let me know in the comments if you tried them and if you added your own twist! Happy baking!
