Gluten-Free Cinnamon Rolls: gluten-free dough is finally taking shape!

What would you do for a warm, gooey cinnamon roll with sweet icing melting down the sides?

Before you were gluten-free, this may have been an easy fix: head to your local bakery, run to grandma’s house, or pop open the can, right? C’mon, nothing to be ashamed of, many of us have done it. No judgement here.

Waking up to a house filled with a cinnamon-sugar sweet dough aroma is rewarding in itself and is almost enough to satisfy the craving. ALMOST enough, but who are we kidding? Wafting aroma alone is just NOT going to cut it!

What? A gluten-free cinnamon roll, too daunting a task? Intimidated? Overwhelmed?

Naah! If I can do it, there are NO excuses for you. Sorry!

Having grown a little tired of working with the typical gluten-free batter, one specific goal for this recipe was to have a dough that could be rolled, shaped, and cut. Should we start the betting on whether or not I succeeded? Whaddaya think?

Cheer me on as we tour a fantastic photo voyage to sweet cinnamon nirvana!


To make the dough you will need to start with:


Combine all the dry ingredients in your mixer bowl.


Add 4 tablespoons soft butter, blending on low speed until you have coarse crumbs.


Whisk the following ingredients together:


and add to the crumb mixture, mixing to combine at first and then


increasing the speed to medium for about 1 minute, in order to thoroughly incorporate the ingredients.


You should end up with a soft, sticky dough that will need to rise for 1 to 1 1/2 hours or until visibly puffy.


While the dough rests and rises, combine the following ingredients to make the filling:

  • 1 cup brown sugar
  • 4 teaspoons cinnamon
  • 6 tablespoons soft butter


When the dough has risen, turn it out onto a lightly greased piece of parchment paper, and press it gently into an 8″ x 16″ rectangle. I made the mistake of using plastic wrap here, thinking it would be easier to roll, but it was a wrinkly nightmare, so go with the parchment paper for sure!

You have the advantage of learning from my boo-boos instead of making them. I’ll make plenty of mistakes so you won’t have to!


Brush milk over the surface of the dough to prevent the rolls from gaping and separating from the filling when they bake. Then, spread the filling over the dough, leaving a 1/2″ to 1″ border of filling-free dough around the edges.

Speaking of errors, can you tell where I almost screwed up in the above photo? What fun it would have been to scrape all the cinnamon filling from the dough so that I could apply the milk? I caught myself JUST in time! A little sprinkle of filling, and no harm done.


The actual recipe you are seeing makes double this amount of filling, but what you see pictured here is only a single batch. Cinnamon roll filling is ONE situation where less is NOT more!


With the long edge of the parchment (or in my unfortunate case, plastic) closest to you, roll the dough forward allowing the paper to do the work for you.


The dough should release from the paper as you roll …


and be ever so cooperative.


When the rolling is completed, cut the log into 8 equal rolls using a sharp serrated knife or dental floss.

To use the floss, draw it under the dough and pull each end simultaneously across the top to cut the rolls.


Again, no need to weep at the sight of this shy helping of cinnamon goodness – remember, yours will generously be doubled!

This cross-section of dough reveals a successful rise, as you can see the holes and bubbles throughout the roll – EXACTLY what we want!


For best results, place each roll into the well of a lightly greased muffin pan – the rolls will rise higher with the support of the pan.

Allow the rolls to rise for 45 minutes to 1 hour. Toward the end of the rise, preheat your oven to 350°F.


Bake for 20 to 25 minutes. While the rolls are baking, make the icing by mixing the following with an electric mixer until smooth:

  • 6 tablespoons soft cream cheese
  • 1 1/2 cups glazing sugar or confectioners’ sugar
  • 1/4 cup soft butter
  • 1/2 teaspoon vanilla



Ice the rolls immediately and serve warm!

This smaller batch recipe will hopefully encourage these rolls to be eaten up quickly, as they won’t hold up for long at room temperature. If you plan to rewarm them for later use, keep them icing-free until you do so.

Our model above is laced with the icing drizzle, a bit dainty and still showing off the swirl of dark, spicy cinnamon; but by all means, slather the stuff on any way you like it – there will surely be plenty!

You’ve waited long enough – now indulge!

Please rate, bake, and review our recipe for Gluten-Free Cinnamon Rolls.

Print just the recipe.






Amy Trage

Amy Trage is a native of Vermont where she spent much of her childhood skiing and training for the equestrian event circuit. With a strong desire to pursue food writing, Amy took her English degree from Saint Anselm College to the New England Culinary Institute ...


  1. "Paul from Ohio"

    Gluten-free? We’ll I’ll be! Hey, I tried White Chocolate Cinnamon Rolls to great acclaim from family and friends – perhaps I’d better give these a roll!

    Let us know how the recipe works for you!-Jon

  2. Sandy

    Wow…g-free cinnamon rolls!! I will make these for sure in a couple of weeks (got company coming and then going on trip right after they leave!). I am a voluntary recipe tester for a cooking magazine that is going to incorporate g-free recipes in the magazine. So I am looking forward to trying your cinnamon rolls. With 2 adult children and 2 grandkids who are Celiac, I am always looking for great g-free recipes. Thank you so much for including g-free recipes on your website and in The Baking Sheet!

    We are happy to provide as many gf recipes as we can; we only wish we could provide more!-Jon

  3. kaf-sub-Melarynalb

    Can you use parchment Lotus cup papers instead of lightly greasing a muffin pan? These work great for your gluten free muffin mix by the way. Keeps them fresh and moist. Wondered if they would work for cinnamon rolls as well.

    Hmm, we haven’t tried to but you can certainly give it a try!-Jon

  4. Amy

    In the spirit of saving others from making my mistakes… If you use dental floss to cut cinnamon roll dough, make sure it’s plain, unwaxed. Not mint flavor. Lets just say, been there, done that.

  5. Julia

    Would almond milk and a butter replacement work in this recipe? My daughter can’t have dairy.
    those replacements should work fine! ~Amy

  6. Meg

    My Mother is visiting this weekend, and I have always made her breakfast in bed. One of her favorite foods is cinnamon rolls, I would really like to make these for her- but do are they really best made all at once, and eaten fresh, or could I make them ahead to some point? At the very least, would they be happy sitting in the fridge (or freezer?) for a couple days and just warmed up? Thanks!
    Oh, she will love this! I like to make mine fresh but reduce some of the work by scaling all the ingredients the night before. That helps some. Take a look at this great blog by PJ called FREEZE! Timesavers for the holidays. Hope she has a great Mother’s Day! Elisabeth

  7. Kristy B.

    I don’t know if anyone would be interested in this, but I have had success making gluten free cinnamon rolls without a muffin tin as long as by the time they’re done rising they’re touching each other. For those that like the kind of cinnamon rolls you can pull apart. And as far as keeping them soft at room temperature longer, a couple of teaspoons of potato flour (not starch) with the dry ingredients makes a huge difference. Also, while I’m making suggestions (lol) lining your pan with Reynolds wrap nonstick foil is amazing.

    Excellent ideas, Kristy! We appreciate the information and tips for other bakers out there. If you have pics of the rolls you bake at home, feel free to post them on our Facebook page! We love to know how things work for folks at home (and sharing recipes, too!). Best, Kim@KAF

  8. Liz S

    I made these tonight and had a bit of difficulty with the dough. It was very fluffy and fell apart easily, possibly due to very active yeast. It rolled well enough when placed between two oiled silicon baking mats, but I couldn’t spread the butter/sugar/spice mix over it, and instead had to distribute it in chunks. I rolled the log and tried to cut it but it had already flattened a bit, more like strips than rolls. I put these all in a 9″ pie pan together (just a hair too small) and set to rise and later bake. While tasty for the sugary goodness, the texture was more like a yeasty coffee cake than the gluteny cinnamon rolls I remember.
    For the dairy free bakers, you should be able to use any protein-containing non-dairy milk (protein feeds the yeast; soy, almond, rice, hemp, oat) and coconut oil or butter substitute for the butter. I have done that in other cinnamon roll recipes and most of my g/f baking with good success.
    I’m glad you tried the recipe! It sounds like your dough may have proofed for too long, which would make it difficult to work with and give it a dry, crumbly texture. ~Amy

  9. Matthew

    went to make this with the gluten free all purpose baking in stead of the GF multi-purpose but do not know how to adjust the recipe so they come out right. If you can help me that would be great .
    I’m so sorry, we haven’t tested this mix with the cinnamon roll recipe yet. There are ingredients in the baking mix that are not in the recipe, so it wold certainly alter the outcome. ~Amy

    1. suzanne

      I find that if you weigh out you flour in Grams it makes a big difference for not all flours are a like. Some are 30 grams to a 1/4 cup where others are 35 grams.

  10. Dona

    Made these while at my daughters in July as she and her 2 children have celiac. We all thought they were good. Took more time than I was expecting so would start them earlier next time. Would like to try the added potato starch and put in a pan. Using the plastic wrap to roll on worked really well. Thanks for finally getting some good bread recipes that are closer to non g-free recipes.

    Great to hear that you enjoyed the recipe! We will certainly continue to make as many as we can!-Jon

  11. Kate

    I was just wondering if I can replace the xanthan gum with ground flax seeds or chia seeds and if anyone has tried this?

    In our test kitchen and taste testing, we like the xanthan gum best for holding moisture in gluten free baking. This may be a good question to post on the Community section of our website. Some bakers use the ground flax as a substitution for eggs. Happy Baking – Irene@KAF

  12. Bethany

    Just a quick question, thinking of making these for a girls weekend where half of the group is gluten free, but don’t have the time to make while there. What about making them and freezing? Should I bake them before or after freezing? Thanks!!

    1. The Baker's Hotline

      I would suggest to bake first then freeze! The rolls can then be reheated in your oven for 10-15 minutes (or until warm) at 350. I would wait to glaze before serving.-Jon

  13. Meg

    We were just talking about our Christmas morning tradition of cinnamon rolls and wondering if my husband would have to miss out once again due to Celiac. Udi’s has some but they are pricey and the shipping fee is very high.

    You may have just made it possible for him to enjoy our family tradition once again! I will definitely give this recipe a try! ~Meg~

  14. LG

    Thanks for the recipe! I’ve never done a yeasted GF bread, though I have made GF cakes and do lots of non-gluten-free bread making. I shaped the rolls the day before and held them in the fridge overnight and baked them almost 24 hours after shaping and they were fine. I don’t have a good muffin pan so I used a pie pan lined with the non-stick foil (like Liz above, though I hadn’t read the blog entry or comments). I think the middle didn’t cook properly but my nephew didn’t seem to mind! Next time, the muffin pan for sure.

  15. Jan

    I found this recipe a little while ago and decided to make them tonight…. Problem is that the dough took way too long to rise and the dought to me was to soft almost like it was too much liquid in it. I made a new batch with more gf all purpose flour to make it thicker. Question is… How exactly is the dough surrpose to feel? And how warm must the milk be…? It turned out ok but fell to rise the second time. Thank you. Jann

    1. The Baker's Hotline

      The mixed dough will feel sticky, but this dough is definitely thicker than most of our gluten free bread doughs (which are more batter-like). Please use body-warm milk for the dough; about 85 degrees – 95 degrees would be fine.~Jaydl@KAF

  16. Ida Dohoney

    I have to try this for my husband. Very new to gluten free baking, but these instructions make it seem very easy plus all the comments help. Thanks so much. Be the way he likes the Kings bread mix bread. YEAH!

    1. The Baker's Hotline

      Hi Heather-
      There unfortunately is no substitute for that flavoring that will produce the same final taste. You can leave it out, but you will have a slightly less rich flavor to your dough. You also could replace it with vanilla, which will also change the flavor, but would at least being something else in its place. Happy Baking! Jocelyn@KAF

  17. Catherine Doyle

    Is it possible to let them rise overnight in the fridge? Or possibly let the the first rise happen in the fridge overnight then roll the dough out and rise in the pan in the morning? I have to say these rolls are amazing and I can’t say thanks for the recipe enough.

    1. The Baker's Hotline

      Hi Catherine-
      We’re so glad you’ve enjoyed these rolls! You can certainly do either of the rises in the fridge overnight, you just want to make sure you chill your dough right away so it has no time to rise before cooling. I, personally, usually fully shape my cinnamon rolls, get them placed and set in the pan so that in the morning, I just check the dough (you can let it warm to room temperature if it looks like it isn’t quite proofed yet), and then bake them off right away. Happy GF Baking! Jocelyn@KAF

  18. Hilary

    is there anywhere that sells the buttery sweet dough flavor that isn’t online? I would love to make these for my anniversary, but I don’t have enough time to order it

    1. The Baker's Hotline

      Have you tried the kitchen stores in your area? Or try calling Lorann Flavors directly, 1-800-862-8620. Elisabeth@KAF

  19. Deanna Scholz

    May I prepare this recipe, pan and put in the refrigerator overnight to be able to bake them fresh in the morning? If so do I need to bring them to room temp. before baking? Thanks

    1. The Baker's Hotline

      Give it a try Deanna. If they are fully risen by the AM place in preheated oven directly from the frig. If they need some more time to rise allow to come to room temp while the oven preheats. Enjoy! Elisabeth@KAF

  20. Erin

    I can’t have eggs or bananas (which I usually sub for egg) right now. What else could I use to replace the egg?

    1. Susan Reid

      Erin, we’ve found a combination of flax meal and water, mixed and let sit for a few minutes, to be a pretty effective egg replacer. 1 tablespoon flax meal plus 3 tablespoons water. Good luck. Susan

  21. Sandy G

    I don’t have a comment, I have a question. What’s the best way to store these cinnamon rolls if there’s left overs and we want to eat some the next morning?

    1. MaryJane Robbins

      Hi Sandy,
      Wrap these well with plastic wrap and leave at room temperature. You can give them a quick burst in the microwave to warm them up before serving. ~ MJ

  22. Holly

    These are the only gluten-free cinnamon rolls that I have found to taste similar to my gluten-cinnamon rolls. This is the best recipe! My family could not even tell it was gluten free! Thank you King Arthur!


  23. Maya

    This recipe looked promising so I gave it a go. Very experienced baker, took into consideration the comments about it becoming sticky and unrollable when left to prove too long and let it prove until puffy and no longer than an hour and five minutes. Dough still became more like a mousse- although risen and the filling was again unable to be spread on. Have made hundreds of loaves of gf bread and enough pasteies for a life time and this has got to be the biggest failure in terms of result. Barely salvagable and not particularly pleasant.

    We’d love to help troubleshoot- are you at elevation? Were you using our flour, or a different blend? For best results, please give our Hotline a call at 1-and we’ll talk this one through. Happy baking! Laurie@KAF

  24. Mcmorty

    We prefer traditional cinnamon rolls that don’t have a caramelized type filling, just a cinnamon filling. Would these rolls work if I just poured a little melted butter over the rolled out dough and then sprinkled that with a white sugar/cinnamon mixture? My daughter was so excited when I told her she might be able to, once again, enjoy some cinnamon rolls with her family over the holidays and I’d like to make them as close to possible as our traditional ones. 🙂

    1. The Baker's Hotline

      They will work beautifully with that alternative filling. So exciting that your daughter can join in on the cinnamon-bun-fun! Bryanna@KAF

  25. Kyra Bussanich

    I’m a professional gluten-free baker and this looks like a solid recipe, Amy. With my cinnamon rolls, I chill the dough and do a proof retard overnight in the fridge. It allows the starches and flours to fully hydrate and absorb the liquid, and makes it super easy to roll out the next day. We are working with volume, so we roll logs of dough and filling and then freeze raw. When we’re ready to bake, we simply slice and arrange in our pans and bake. Your readers might try the refrigerated proof and see if that helps them work with the dough.

  26. Dianne

    Just taste tested – and I vote this recipe a keeper. I let the dough rise over night in the fridge and actually could roll it out on the greased parchment using a silicone wrapped rolling pin. No problems spreading the filling using an offset spatula. The only thing I did differently is to cut them approx 1 inch wide, and I sliced and froze the remaining rolls in individual silicone muffin cups as I am taking them to a girls weekend. Moderate success cooking in a waffle iron – only because the filling leaked – but I poured it back on top and they still tasted great 🙂

  27. Julie

    I’m not sure which is cheaper, potato starch or instant potato flakes, but even the cheapest flakes work well. I have used them in non GF cinnamon rolls for years, and it extends the fresh factor considerably.

  28. Melanie

    I purchased the gluten free measure for measure flour. Can I just substitute it for the gluten free all purpose flour? Do I still need the xanthan gum if I do this?

    1. The Baker's Hotline

      Thanks for giving our new Measure for Measure Flour a try, Melanie! This product works beautifully as a replacement for wheat flour in gluten-full recipes for cakes, muffins, quick breads, pancakes and cookies. We don’t recommend it for use in designed-to-be gluten-free recipes, as these have already been adjusted accordingly. For these recipes, we recommend sticking with the gluten-free ingredient called for — in this case our Gluten-Free Flour ( Hope this helps to clarify and make for some happy gluten-free baking! Mollie@KAF

  29. Bruce Pitz

    I’m on a Low Carb diet… can any of your recipes be made with almond or coconut flours? If so, which ones…. Thanks.

    1. The Baker's Hotline

      Bruce, while we do incorporate almond flour and coconut flour into a number of recipes, we most often use them alongside All-Purpose or Gluten-Free Flour. This is because they don’t tend to have the same binding and structure building properties needed in many baked goods. For this same reason we don’t recommend using either ingredient as a 100% sub for other flours. That being said, we have developed a number of recipes for both ingredients, including recipes for Almond Flour Shortbread, Almond Flour Chocolate Cookies, Almond Flour Brownies, Almond Flour Pizza Crust, Almond Flour Crackers, Chocolate Coconut Cake, and Blueberry Muffins. Hope this helps provide some baking inspiration! Mollie@KAF

  30. Phyllis

    I made these for Christmas with the measure for measure flour and they turned out great. There were no leftovers.

    1. PJ Hamel

      Yes, Mel, that should work. The leavening in the baking mix will give your rolls an extra boost. But do leave the salt out of the recipe, since the mix already includes it. PJH

  31. Sherry

    OK, I’ve tried this recipe. And I’ve got a few questions. When it’s time for the dough to rise, can it be put in a warm oven to Proof? Do you also need to cover it? What’s the purpose of brushing it with Milk? Also why mix the cinnamon, sugar an butter? They looked bad and didn’t rise much. The dough to mushy, I also wanted to know. If your using a gluten free all-purpose flour, would you need to add more xanthan Gum? If it already has some in the flour?? Really Think I’ll stick to regular cinnamon rolls ( big batch ) Those rock with the family and my co-workers. Thanks for listening.

    1. The Baker's Hotline

      Hi Sherry, we’d be happy to help but due to the large number of questions, we think this could best be done over the phone. Please give our free and friendly Baker’s Hotline a call at 855-371-BAKE, and one of our experienced bakers would be happy to talk some of this through with you. Mollie@KAF

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