These Gluten Free Cinnamon Rolls that are soft, fluffy, and packed with gooey cinnamon filling before being topped with a rich vanilla cream cheese icing. An easy homemade recipe that’s perfect for holidays, brunch, or a cozy weekend breakfast.
If you’ve been looking for gluten-free cinnamon rolls that are actually soft, fluffy, and worth turning on the oven for, you’ve found them. These rolls bake up with tender layers, a buttery cinnamon filling, and the dreamiest vanilla bean cream cheese icing. They’re everything you want from a homemade cinnamon roll, without anyone guessing they’re gluten-free.
I love making these on slow Saturday mornings, but they’re just as perfect for Christmas breakfast, Easter brunch, or whenever you want your kitchen to smell like a bakery. They take a little time, but every warm, gooey bite is completely worth it.
Why These Gluten-Free Cinnamon Rolls Are a Must-Try
There are a lot of gluten-free cinnamon roll recipes online, but many end up dry, crumbly, or dense. This recipe is different.
The dough is soft enough to roll without falling apart, the cinnamon filling stays perfectly gooey, and the finished rolls are light enough that even people who don’t eat gluten-free go back for another one.
You’ll love this recipe because:
- Soft, fluffy texture
- Beautiful cinnamon swirls
- Rich vanilla bean cream cheese frosting
- Easy enough for beginner bakers
- Perfect for holidays and weekend brunch
- Freezes beautifully
A Little Story From My Kitchen
I’ll be honest, I avoided making gluten-free cinnamon rolls for years.
Every recipe I tried looked beautiful going into the oven, but the finished rolls were usually dry or fell apart before I could even frost them. I used to think gluten-free cinnamon rolls just weren’t meant to have that soft, fluffy bakery-style texture.
Then I discovered that the biggest difference wasn’t fancy ingredients or complicated techniques. It was using the right bread mix, giving the dough enough time to develop, and not rushing the rise. The first time these came out of the oven, I couldn’t stop smiling. They were soft, pillowy, and filled my kitchen with that warm cinnamon smell that instantly makes a house feel like home.
Now they’re one of the recipes my family asks for the most. If I’m baking these on a weekend morning, everyone somehow finds their way into the kitchen before they’re even finished icing.
Why This Gluten-Free Cinnamon Roll Recipe Works
These aren’t the dry gluten-free cinnamon rolls you may have had before.
Instead, expect rolls that are:
- Soft and tender from the center to the edges
- Filled with buttery cinnamon sugar in every layer
- Light and fluffy instead of heavy
- Easy to slice and serve
- Finished with a thick, creamy vanilla bean frosting that melts into every swirl
Flour Mix for Gluten-Free Cinnamon Rolls
This is one recipe where I don’t recommend swapping the flour.
I used Bob’s Red Mill Gluten Free Bread Mix, and it makes a huge difference in both the texture and rise. The bread mix is specially formulated for yeast baking, which helps create the soft, stretchy dough that cinnamon rolls need.
One important note: don’t use the yeast packet that comes inside the bag. This recipe already includes the correct amount of instant yeast.
If you substitute a regular cup-for-cup gluten-free flour blend, the dough will behave very differently, and your rolls likely won’t have the same fluffy texture.
Recommended Baking Pan Sizes for Gluten-Free Cinnamon Rolls
My favorite pan is a 10-inch cast iron skillet because it creates soft centers and lightly crisp edges.
You can also use:
- 9-inch round cake pan
- 9-inch square pan
- Deep pie plate
- Small baking dish
Just leave a little space between the rolls so they have room to rise.
FAQs:
Can this recipe be dairy-free?
Yes. Swap in dairy-free milk, vegan butter, and a dairy-free cream cheese frosting or powdered sugar glaze.
Can it be vegan?
Yes, use the dairy-free swaps and an egg substitute if your recipe includes eggs.
Can I make it overnight?
After shaping the cinnamon rolls, cover them tightly and refrigerate overnight. The next morning, let them sit at room temperature until they’re puffy, about 1 hour, although some gluten-free doughs may need a little longer. Once they’ve risen, bake as directed.
What if I only have active dry yeast?
That works. Bloom it first in warm milk or water (about 110°F/43°C) with a little sugar for 5–10 minutes, until foamy, then continue with the recipe.
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Soft Gluten-Free Cinnamon Rolls.
Soft, fluffy, bakery-style Gluten-Free Cinnamon Rolls filled with buttery cinnamon sugar and topped with a rich vanilla bean cream cheese icing. Perfect for holiday mornings, weekend brunch, or whenever you're craving a homemade sweet treat.
Ingredients
For the Dough
- 1 (16-ounce) bag Bob's Red Mill Gluten Free Bread Mix (discard the yeast packet)
- ½ cup (100g) granulated sugar
- 4½ teaspoons instant yeast (2 packets)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1¼ cups (300g) water
- ½ cup (110g) unsalted butter, sliced into tablespoons
- 1 teaspoon apple cider vinegar
- 1 large egg
- 1 large egg white
- Cornstarch, for dusting
Cinnamon Sugar Filling
- 6 tablespoons unsalted butter, very soft
- ½ cup (100g) packed light brown sugar
- 2 tablespoons ground cinnamon
Vanilla Bean Cream Cheese Icing
- ¼ cup (55g) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1½ cups (170g) powdered sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
Prepare the dough:
- In the bowl of a stand mixer fitted with the dough hook, combine the gluten-free bread mix (without the yeast packet), granulated sugar, instant yeast, baking powder, baking soda, and kosher salt. Mix for 1 minute until evenly combined.
- In a microwave-safe measuring cup, combine the water, sliced butter, and apple cider vinegar. Heat for 1–2 minutes until warm to the touch but not hot. The butter does not need to be completely melted.
- With the mixer running on medium speed, slowly pour the warm liquid mixture into the dry ingredients. Scrape down the sides of the bowl if needed.
- Add the egg and egg white. Increase the mixer speed to medium-high and mix for 5 minutes until the dough is smooth and slightly stretchy.
- Let your dough rest in the bowl for 10 minutes.
Shape the Cinnamon Rolls:
- Cover your work surface with plastic wrap and generously dust it with cornstarch. Transfer the dough to the prepared surface and dust the top with more cornstarch.
- Roll or gently press the dough into a 13 x 19-inch rectangle.
- Spread the very soft butter evenly over the dough, leaving a small border around the edges.
- Sprinkle the brown sugar evenly over the butter, gently pressing it into place, then finish with an even layer of ground cinnamon.
- Starting with the long side, roll the dough into a tight log. Brush away any excess cornstarch from the outside.
- Trim a small piece from each end if desired, then slice the remaining log into 7 equal rolls using unflavored dental floss or a sharp knife.
Rise and Bake:
- Line a 10-inch cast iron skillet with parchment paper and arrange the rolls with one in the center and the remaining six around it, leaving a little space between each.
- Preheat the oven to its lowest temperature, then turn it off. Place the skillet inside the warm oven and let the rolls rise for 45 to 60 minutes, or until doubled in size.
- Bake for 25–30 minutes, or until the tops are lightly golden and the centers spring back when gently pressed.
- Let the cinnamon rolls cool for about 10 minutes while preparing the icing.
Make the Vanilla Bean Cream Cheese Icing:
- Beat together the softened butter and cream cheese until smooth in a small bowl.
- Gradually mix in the powdered sugar until fully incorporated.
- Stir in the vanilla bean paste until creamy and smooth.
- Spread the icing generously over the warm cinnamon rolls and serve immediately.
Notes
Storage
Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days. Reheat individual rolls in the microwave for 15–20 seconds before serving.
Freezing
Freeze the baked, unfrosted cinnamon rolls for up to 2 months. Thaw overnight in the refrigerator, warm gently, and frost before serving.
