These classic no-knead Gluten-Free Cinnamon Rolls have an ooey-gooey center and buttery rolled dough that tastes just like the ones you remember... or even better since this homemade recipe uses only real butter, unlike popular chain stores like Cinnabon! Simply substitute dairy-free butter and milk to make them deliciously dairy-free and vegan. They are made with the traditional method using no unusual ingredients.
Pull them apart, hold and take a bite, or eat it with a fork -- we made sure this recipe holds up to any tried-and-true cinnamon-roll-eating strategies! And if you're terrible at following instructions like I am, know that you can accidentally roll them the wrong way, cut them too thin, or place them wrongly in the pan and they will still turn out great.
We made many "errors" but as long as the ingredients were right, this recipe tasted great!
Believe it or not, these gluten-free cinnamon rolls are beginner-friendly! They use only 11 common ingredients and our step-by-step photos will help your visualize the steps needed to make them. They are surprisingly resilient to the mistakes I made (on purpose and not!) while recipe testing.
The number one rule you can't break is introducing a liquid that's too hot and can kill the yeast. But I'll get into the details of this in the post as well as the notes of the recipe card.
We LOVE to make these gluten-free cinnamon rolls for weekend mornings, birthday breakfasts, and of course, Christmas Morning! I included some of our favorite variations in the "how to make it" section of this post, below.
If you're looking for more delicious gluten-free breakfast treats to make on weekend mornings or special occasions, check out my Gluten Free Double Chocolate Muffins, Gluten-Free Blueberry Scones, Gluten-Free Blueberry Muffins, Coconut Crunch French Toast, Classic Dairy-Free French Toast, Gluten-Free Strawberry Muffins, and Gluten-Free Chocolate Chip Muffins!
How to make it (with photos)
Ingredients Notes + Substitutions
You need only 11 common ingredients to make these delicious gluten-free cinnamon rolls! There are no unusual ingredients, no eggs, and can easily be made dairy-free and vegan with your favorite dairy-free milk and butter substitutions, as well as coconut cream in place of cream cheese in the frosting!
I included my favorite substitutions for this recipe in the notes below the photo.
- butter - I used regular salted butter and Earth Balance Vegan Buttery Sticks in this recipe and both work perfectly! If using unsalted butter, add an extra ¼ teaspoon of salt to the dough. If using regular butter, it's very easy to brown the butter when you melt it, before adding the other wet ingredients. This optional step will give the cinnamon rolls that nutty browned butter flavor that many people love!
- milk - I tested 2% dairy milk and unsweetened almond milk in my recipe trials. Both turned out great!
- maple syrup - If you don't have maple syrup, honey is an excellent alternative.
- All Purpose Gluten Free Flour with xanthan gum - I used Bob's Red Mill 1-to-1 gluten-free baking flour for this recipe. If using a flour without xanthan gum, add 1 ¼ teaspoons of xanthan gum to your dry ingredients mixture and mix in. Because we are using yeast in this recipe, a binder like xanthan gum is necessary. There is at least one gluten-free flour that says "do not use in yeasted recipes" on the bag, and is therefore not suited to this recipe.
- active dry yeast - I used Red Star Active dry yeast for the cinnamon roll dough.
- brown sugar - I like the flavor of brown sugar best, but white sugar makes a fine replacement.
- cream cheese - If making these dairy-free and vegan, coconut cream makes an excellent 1-for-1 substitution for cream cheese in the cream cheese frosting recipe! Use a can of full fat coconut milk or a can labeled "coconut cream". Make sure it's cold enough that the coconut cream has separated from the liquid, and use just the solid cream part to replace the cream cheese. Be careful not to overwhip the frosting, since coconut cream can be over whipped.
- powdered sugar - If you are intolerant to corn, Wholesome brand makes a powdered sugar with tapioca starch instead of cornstarch.
You also need salt, vanilla extract, and ground cinnamon to make this recipe.
See the recipe card at the end of this post for a full list of ingredients and quantities.
Variations
This gluten-free cinnamon rolls recipe was tested with dairy-free and vegan ingredients and works out perfectly! We also tried adding crushed nuts to the filling and loved that variation as well.
Keeping checking this section, because we have a couple other fun variations we're working on behind the scenes!
- Vegan + Dairy-Free Cinnamon Rolls - Since the only animal products in this recipe are dairy ingredients, the vegan and dairy-free substitutions are the same. Use dairy-free butter and unsweetened almond milk in equal amounts to replace the butter and milk in this recipe. For the cream cheese frosting, use the same amount of solid coconut cream to replace the cream cheese. Read the section on "ingredients + substitutions" above for links to the dairy-free and vegan brands I used in my recipe trials, as well as tips for using coconut cream in place of cream cheese.
- Browned Butter Cinnamon Rolls - Brown the butter before adding the milk and other wet ingredients to the saucepan for a nutty and bold flavor variation. This does not work with most dairy-free butter substitutions.
- Crushed Nuts in the filling - Add crushed pecans, hazelnuts, or other favorite nut to the filling of the cinnamon rolls if you like!
Instructions
Use these photos and our detailed step-by-step instructions to get perfect gluten-free cinnamon rolls on the first try!
Step 1. Wet Ingredients: To a medium pot on the stove over medium-low heat, add 12 tablespoons of butter. Once melted, add milk and maple syrup. Heat, stirring frequently, until just beginning to steam but not simmering (about 110-130 degrees F). Use a thermometer to check the temperature and let cool if needed.
Step 2. Dry Ingredients: Meanwhile, add the gluten-free flour, salt and yeast to a large mixing bowl. Whisk together thoroughly.
Step 3. Dough: Add the warm liquid to the gluten-free flour mixture and mix until just combined. The dough should be sticky and soft. Cover the bowl with a dry towel and place in a warm area of your kitchen to rise for 2 hours, or until the dough is bubbly and doubles in size.
Step 4. Refrigerate: After the dough has finished the first rise, cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 5 days.
Step 5. Roll the dough: Generously dust a large silicone baking mat or piece of greased parchment paper with gluten-free flour. Push the cold dough from the bowl into the center of the mat using a spatula. Use well-floured hands to push the dough loosely into a mound in the center of the mat. Then generously dust the surface of the dough with more gluten-free flour. Place a large piece of parchment paper over the dough before rolling it into a large 12 by 16 inch rectangle. Gently peel off the top layer of parchment paper and use floured hands to nudge (or cut and redistribute) any uneven edges into the rectangle. Generously dust with gluten-free flour anytime you replace the parchment paper and re-roll the dough.
Step 6. Filling: In a medium mixing bowl, add the brown sugar and cinnamon. Whisk together and use your fingers to break up any brown sugar clumps. Slowly pour and spread 6 tablespoons of melted butter over the surface of the dough using a silicone brush or your fingers. Leave 1 inch free along the edge of one long side for sealing the rolls. Then sprinkle the cinnamon sugar mixture over the melted butter.
Step 7. Roll: Starting at the long end opposite the one left clear for sealing, use the parchment paper to begin rolling the dough inward. Keep the roll as tight as you reasonably can and peel the parchment paper back as you go along so it does not get stuck in the roll. When finished rolling, use a sharp greased knife to trim off any loose ends of dough and cut the remaining dough roll into 12 equal pieces. I do this by first cutting the roll in half, then each piece in half again, and each remaining piece in thirds.* Roll thickness should be about 1 ⅓ inches. Wipe clean and re-grease the knife as needed.
Step 8. Second Rise: Line a 9 x 13 inch baking pan with greased parchment paper. Place the rolls in even rows, with 3 across the short end and 4 across the long end. Cover loosely with a towel (if possible) and let rise at a warm room temperature for 30-45 minutes.
Step 9. Bake: Preheat the oven to 350 degrees F. Place the rolls on a middle oven rack and bake for 24-28 minutes, or until the temperature in the center of a roll is 185 degrees F. My rolls were lightly golden brown on top when they were finished baking.
Step 10. Frosting: Meanwhile, add 8 tablespoons of butter, cream cheese, and vanilla extract to a medium mixing bowl and mix together using an electric mixer. Then add the powdered sugar in increments (to prevent a mess) and mix in until smooth. Add more powdered sugar to thicken the frosting or a very small amount of milk or water to thin if you like.
Step 11. Assemble: Before frosting (and after allowing to cool for at least 10 minutes), use a spatula to separate the rolls. To frost the entire pan, allow the cinnamon rolls to cool completely in the pan before frosting. To serve warm, allow to cool in the pan for at least 10 minutes. Then frost the cinnamon rolls individually before serving.
Equipment
To make this gluten-free cinnamon rolls recipe, you only need common kitchen equipment:
- mixing bowls
- whisk
- spatula
- parchment paper
- rolling pin
- baking pan (9x13 inch)
I also recommend that you have silicone baking sheets to replace the parchment paper if possible. I used one half-sheet size (roughly 13x18 inches) to replace the parchment paper on top. And I bought one extra large silicone liner just for this recipe. I found the extra large one to be really useful for containing kitchen messes and making cutout cookies too!
Expert Troubleshooting Tips
I made more than several errors while developing this incredible gluten-free cinnamon rolls recipe recipe! Here are some troubleshooting tips from my experience, should you find yourself in a similar situation.
The dough doesn't double in size on the first rise.
There are two main reasons why your dough would not rise as expected. They are:
- Room temperature is too cold. In the winter, my house usually runs around 68 degrees F. This is too cold for a normal yeast dough rise. If this is also the case for you, use your oven's bread proof setting, or follow the steps listed in the notes of the recipe card below to use your oven without a bread proof setting.
- Your yeast is dead, or partially dead. Over time, stored yeast can die. Therefore, it's always a good idea to proof your yeast, especially if you haven't used it in a while. Yeast only tolerates temperatures up to 130 degrees F. Therefore if you heat the wet ingredients too much and/or you don't allow it to cool to below 130 degrees F, you may have killed some of the yeast.
You used coconut cream in the frosting and over-whipped the cream.
Just like regular whipping cream, coconut cream can be over-whipped. You know this is happening when your almost-smooth frosting deteriorates and gets wetter and lumpier.
The good news is that you can still eat and serve the over-whipped frosting. It still tastes delicious! However, you may be looking to improve the texture or appearance.
The bad news is that the I haven't been able to fully get it back to the texture before over-whipping. But that doesn't mean it can't be improved! Here's what to do:
- First, refrigerate the frosting for up to an hour to help it thicken a bit.
- Then add 2 tablespoons of cold dairy-free milk and whip the mixture for only 30 seconds.
- You can repeat steps 1 and 2 one more time if you like.
To prevent over-whipping the frosting in the future, mix the frosting only until it is just mixed. There may still be some small lumps of coconut cream in the mixture. The photos in this post are of the coconut cream and vegan variation of this recipe, and you can see some of the small lumps if you look closely.
You rolled the dough the wrong way.
Been there, done that my friend! Twice actually.
The good news is that you will have even more cinnamon swirls in each roll, since it was technically rolled over more times.
The bad news is that the dough is a little more difficult to manage and your rolls will be a little shorter.
Still cut the roll into 12 equal slices with a sharp knife. Each one will be about an inch tall. You will need to use a spatula and be careful when moving them from the parchment paper to the pan. If the roll falls apart, do your best to somewhat repair it with your fingers.
Follow the recipe as listed and remember that the taste is more important than the appearance!
Recipe FAQs
Here I answered some frequently asked questions about how to make gluten-free cinnamon rolls. If you don't see your question, leave it in the comments below and I'll answer within two business days.
Store leftover gluten-free cinnamon rolls in an airtight container in the refrigerator for up to 5 days. Freeze baked rolls for up to 2-3 months, and thaw in the refrigerator overnight before warming to eat.
The gluten-free cinnamon roll dough can get very sticky. Therefore, it's very important to use ultra nonstick surfaces when rolling the dough. You can try to do it with just a rolling pin and your hands, but it will require lots of extra flour and still get pretty messy!
The only key difference between these gluten-free cinnamon rolls and traditional ones is the gluten-free flour. However, gluten-free flour absorbs more liquid, so therefore there is also more butter and milk in this recipe compared to others. We found that it was necessary to increase the liquid for a proper yeast rise with gluten-free flour.
Related gluten-free breakfast recipes to consider...
Looking for more delicious sweet gluten-free breakfast treats like these gluten-free cinnamon rolls? I think you'll also love these!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment section or recipe card below. Thank you!
Gluten Free Cinnamon Rolls
Ingredients
Dough
- 12 tablespoons salted butter (¾ cup, 170 grams)
- 2 ¼ cup milk (dairy milk or unsweetened almond milk, 532 ml)
- ½ cup maple syrup (118 ml)
- 4 ½ cups All Purpose Gluten Free Flour with xanthan gum (I used Bob's Red Mill 1-to-1 GF Baking Flour, 616 grams)
- 1 teaspoon salt
- 2 teaspoon active dry yeast
Filling
- ½ cup brown sugar , lightly packed (150 grams)
- 1 tablespoon cinnamon
- 6 tablespoons salted butter , melted but not hot (85 grams)
Frosting
- 8 tablespoons salted butter softened at room temperature (½ cup, 112 grams)
- 4 ounces cream cheese softened at room temperature (½ cup, 113 grams)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar plus more to thicken, if desired (224 grams)
Instructions
- Wet Ingredients: To a medium pot on the stove over medium-low heat, add 12 tablespoons of butter. Once melted, add milk and maple syrup. Heat, stirring frequently, until just beginning to steam but not simmering (about 110-130 degrees F).* Use a thermometer to check the temperature and let cool if needed.
- Dry Ingredients: Meanwhile, add the gluten-free flour, salt and yeast to a large mixing bowl. Whisk together thoroughly.
- Dough: Add the warm liquid to the gluten-free flour mixture and mix until just combined. The dough should be sticky and soft. Cover the bowl with a dry towel and place in a warm area of your kitchen to rise for 2 hours, or until the dough is bubbly and doubles in size.
- Refrigerate: After the dough has finished the first rise, cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 5 days.
- Roll the dough: Generously dust a large silicone baking mat or piece of greased parchment paper with gluten-free flour. Push the cold dough from the bowl into the center of the mat using a spatula. Use well-floured hands to push the dough loosely into a mound in the center of the mat. Then generously dust the surface of the dough with more gluten-free flour. Place a large piece of parchment paper over the dough before rolling it into a large 12 by 16 inch rectangle. Gently peel off the top layer of parchment paper and use floured hands to nudge (or cut and redistribute) any uneven edges into the rectangle. Generously dust with gluten-free flour anytime you replace the parchment paper and re-roll the dough.
- Filling: In a medium mixing bowl, add the brown sugar and cinnamon. Whisk together and use your fingers to break up any brown sugar clumps. Slowly pour and spread 6 tablespoons of melted butter over the surface of the dough using a silicone brush or your fingers. Leave 1 inch free along the edge of one long side for sealing the rolls. Then sprinkle the cinnamon sugar mixture over the melted butter.
- Roll: Starting at the long end opposite the one left clear for sealing, use the parchment paper to begin rolling the dough inward. Keep the roll as tight as you reasonably can and peel the parchment paper back as you go along so it does not get stuck in the roll. When finished rolling, use a sharp greased knife to trim off any loose ends of dough and cut the remaining dough roll into 12 equal pieces. I do this by first cutting the roll in half, then each piece in half again, and each remaining piece in thirds.** Roll thickness should be a little more than 1 ⅓ inches. Wipe clean and re-grease the knife as needed.
- Second Rise: Line a 9 x 13 inch baking pan with greased parchment paper. Place the rolls in even rows, with 3 across the short end and 4 across the long end. Cover loosely with a towel (if possible) and let rise at a warm room temperature for 30-45 minutes.
- Bake: Preheat the oven to 350 degrees F. Place the rolls on a middle oven rack and bake for 24-28 minutes, or until the temperature in the center of a roll is 185 degrees F. My rolls were lightly golden brown on top when they were finished baking.
- Frosting: Meanwhile, add 8 tablespoons of butter, cream cheese, and vanilla extract to a medium mixing bowl and mix together using an electric mixer. Then add the powdered sugar in increments (to prevent a mess) and mix in until smooth. Add more powdered sugar to thicken the frosting or a very small amount of milk or water to thin if you like.
- Assemble: Before frosting (and after allowing to cool for at least 10 minutes), use a spatula to separate the rolls. To frost the entire pan, allow the cinnamon rolls to cool completely in the pan before frosting. To serve warm, allow to cool in the pan for at least 10 minutes. Then frost the cinnamon rolls individually before serving.
Notes
- Set the oven to bake at 100 degrees F. If that is lower than your oven will allow, set the temperature to the lowest you can and use an oven or meat thermometer to monitor the temperature closely.
- When the temperature reaches 100 degrees F, shut the oven off.
- Open the oven door fully and place the bowl or pan of dough, covered with a towel, inside. Leave to rise for the desired rising time. Do not turn the oven back on while the bowl is still inside. When it is time to preheat the oven, take the bowl/pan of dough out of the oven and put it back in once the oven is fully preheated.
Kate
I love that I can make these gluten free cinnamon rolls with my regular go-to gluten free flour and no weird or “extra” ingredients. They are delicious. Thank you.
Cora
Hands down the BEST gf cinnamon rolls recipe! They’re made just like the ones I made when I could still have gluten. I always appreciate that you try your best to keep the ingredients and process as true to the authentic as possible. The experience is just as valuable to me as the finished product ❤️
Bailey
These worked perfectly! The dough is definitely a little sticky but the instructions are great for avoiding touching it and still getting nice rolls. We’ll make it again!
Julia S
Ive been passing this recipe around to friends and family. Everyone loves it! Thank you for making it accessible and not using unusual ingredients!
Barb
We made these dairy free and vegan cinnamon rolls and they were just amazing! It was wonderful sharing them with family.
Saidah Branch
can you substitute any oil for the butter? I cannot have vegan butters also. I cannot have corn, gluten, eggs dairy.
Jamie
Hi Saidah, I think you could substitute coconut oil in the dough and filling, but I wouldn't use an oil that is liquid at room temperature (like avocado or vegetable oil). To get the same dough texture, you would want to replace the butter in the dough with about 80% the amount of coconut oil and use water or dairy-free milk for the remaining bit. Here's what that would look like:
- Dough: 10 tablespoons of coconut oil, 2 tablespoons water or DF milk
- Filling: substitute coconut oil 1-for-1 (6 tablespoons)
- Frosting: I would not use coconut oil in the frosting. I would double the coconut cream or select a different frosting recipe that fits your dietary needs better. Also, since you can't have corn, you will need to choose a powdered sugar without cornstarch (Wholesome brand, linked in the ingredients section of my post, makes a powdered sugar with tapioca starch instead of cornstarch).
I haven't tried this exact combination in my recipe testing, but from previous experiences I wouldn't hesitate to make these substitutions. Happy baking!
Cora
It is SO nice to feel like I'm eating normally again! These cinnamon rolls are so buttery, the frosting tastes authentic, and the cinnamon roll center is just as you said, gooey and delicious! I made the dairy-free variation and my husband and I could not tell the difference.
Jamie
I'm so glad you enjoyed them Cora!