Last updated on March 18th, 2023 at 08:30 am
This holiday season, don’t miss out on the deliciousness of cinnamon rolls – just because you’re gluten-free. With a few simple swaps, you can make gluten-free cinnamon rolls that are just as soft, fluffy, and fragrant as the traditional kind.
To make these rolls even more delectable, we’ve included a link to a recipe for an optional but highly recommended glaze. This glaze, made with cream cheese, will take your cinnamon rolls to the next level. So, what are you waiting for? Get baking!
These gluten-free cinnamon rolls can be made in just over an hour with just a few simple ingredients.They can also be prepared in advance by freezing the rolls or refrigerating the dough for an overnight period.
How To Make Gluten-Free Cinnamon Rolls Recipe:
- To bring the eggs to room temperature: place the whole eggs (not cracked) in a small bowl with warm water for 5 minutes.
- Warm the milk to 110°-115°F. I microwave the milk in a glass measuring cup for 1 minute. I also use a thermometer to check the temperature. If your milk is too hot, it will kill the yeast. The milk should feel like warm bathwater. Pour the warm milk into a large mixing bowl.
- Add the granulated sugar to the warm milk and stir to combine.
- Pour the instant yeast over the milk mixture, cover with a kitchen towel and allow it to bubble up for 1-2 minutes.
- Melt the butter in a glass measuring cup or small glass bowl. Allow the butter to cool.
- Whisk the room temperature eggs in a small bowl. Add the whisked eggs and the apple cider vinegar into the mixing bowl. Mix until the ingredients are combined.
- Add the gluten-free flour, gluten-free baking powder, and salt to the mixing bowl. (photo 2)
- Add the melted butter to the flour mixture and mix for 1-2 minutes or until the ingredients are fully combined. I used the paddle attachment to my KitchenAid stand-up mixer. Scrape down the sides of the bowl. (photo 3)
- Change the paddle attachment to the dough hook and mix on medium speed for 3-5 minutes. Your dough will start to pull away from the sides of the bowl. The dough will be tacky and soft. Do not add more flour! Gluten-free yeast dough is softer than traditional yeast dough. (photo 4) If you do not have a stand-up mixer, you can mix the dough by hand with a large spoon. Once the dough is formed, you can knead the dough by hand.
- Place the dough in a greased, heat-proof bowl (I use a heat-proof glass or metal bowl).
- Wet your hands with warm water and rub the dough ball to make it smooth. This step also adds moisture for the rise. (photo 5)
- Cover the bowl with plastic wrap. (photo 6)
- Place the bowl with the dough inside of a larger heat-proof bowl. Heat 2 cups of water in the microwave for 2 minutes.
- Carefully pour the hot water into the larger bowl, and do not get any water into the covered dough bowl. See the recipe video. (photo 7)
- Cover the bowls with a kitchen towel and allow the dough to rise for 20 minutes.
- In a small bowl, mix together the softened ¼ cup of butter and the pure vanilla extract until combined and smooth.(photo 8)
- In another small bowl, mix together the brown sugar and cinnamon.
- Spray a piece of parchment paper with gluten-free cooking spray or grease with oil/butter. Place the risen dough on top of the greased parchment paper, dust the top of the dough with 1 tablespoon of gluten-free flour, and shape the dough into a rectangle. (photo 9, 10, 11)
- Dust your rolling pin with gluten-free flour and roll out the dough to about a ½-inch thickness and a 12×14-inch rectangle. (photo 12)
- Using a spatula, spread the butter mixture on top of the rolled-out dough all the way to the edges. (photo 13)
- Sprinkle the brown sugar mixture over the butter. Pat down with your hands. (photo 14)
- Using the edge of the parchment paper, fold the longest edge up to start the roll. Slowly roll the dough, keeping it tight, to form a log shape. See the recipe video. (photo 15 & 16)
- Cut the dough log in half. Then cut each half into 6 equal rolls. I use dental floss to easily cut the dough. (photos 16 &17 )
- Place the rolls in a greased 9×13 baking dish. I use gluten-free coconut oil spray. (photo 20)
- Heat the heavy cream in the microwave for 30 seconds. Pour the warm cream over the cinnamon rolls. (photo 21)
- Place the cinnamon rolls on the middle rack of your oven. Turn your oven to 375°F. This is the second rise. Once your oven comes to temperature (375°F), bake the rolls for 15-20 minutes until light golden brown. Please check your rolls at the 15-minute mark. (photo 22)
- Make either the cream cheese frosting or the vanilla icing. (photo 23)
- Allow the cinnamon rolls to cool for a few minutes before frosting them. Enjoy! (photo 24)
Making gluten free cinnamon roll recipe:
These gluten-free cinnamon rolls can be easily prepared in advance.Place the unbaked cinnamon rolls in the refrigerator for the night under plastic wrap.Bring the cinnamon rolls to room temperature before baking.
To freeze,After baking,:
The cinnamon rolls should cool completely.The rolls should be placed in a freezer-safe container or plastic freezer bag after being wrapped in foil.
Defrost the cinnamon rolls until they are at room temperature before eating.The rolls can be heated separately in the microwave for 20-30 seconds or in the oven at 350°F for 10-15 minutes.
Tips to make the best gluten free cinnamon rolls recipe:
Always use a gluten-free flour brand that has been approved for yeast baking.Honestly, I can’t say this enough!When baking with yeast, not all brands of gluten-free flour blends can be used.Better Batter and Pillsbury gluten-free are two of my top picks.
Baking powder and fresh instant yeast should always be used.Check the dates of expiration.
The cinnamon rolls won’t rise if the milk or butter are heated too much, as this could kill the yeast.They ought to feel like bathwater when touched.
In the dough, eggs that are still warm are used.The yeast may be affected or coagulated if the eggs are used at room temperature.Putting your eggs in a bowl of warm water for a few minutes will quickly bring them to room temperature.
Flour your moving pin.The dough won’t stick to the rolling pin as a result of this.
Roll the dough very thinly.Traditional cinnamon roll dough is more malleable than gluten-free yeast dough.
Warm water can be used to fill any holes in the dough while it is being rolled.Smooth the dough with your fingers after dipping them in warm water.
Instead of using a knife, cut the dough with dental floss.The dough can become more flattened by being cut with a knife.
Substitutions for Gluten-Free Cinnamon Rolls Recipe:
For Dairy-Free:
- For the milk, you can substitute it with unsweetened almond milk or unsweetened coconut milk.
- For the butter, you can use dairy-free or vegan butter. I like Smart Balance buttery spread.
- For the heavy whipping cream, use canned full-fat coconut milk, canned coconut cream, or unsweetened almond milk. Make sure to stir the canned coconut milk before using it.
- For the cream cheese, you can use dairy-free cream cheese. I like Kite Hill dairy-free cream cheese.
- You can substitute with half and half, gluten-free coffee creamer, whole milk, full-fat coconut milk, canned coconut cream, or unsweetened almond milk.
Gluten-Free Cinnamon Rolls Recipe Notes:
- If you do not have a stand mixer, you can mix the dough ingredients with a large spoon. Once the dough is mixed, you can knead the dough by hand.
- The cinnamon rolls are best when eaten warm. If you have any leftovers, store them in an air-tight container and reheat them before eating. You can reheat in the oven at 350°F for 10-15 minutes or individually in the microwave for 20-30 seconds.
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How To Make The Perfect Gluten Free Cinnamon Rolls: A Delicious Recipe
Ingredients
Cream Cheese Frosting
Instructions
for the dough
- To bring the eggs to room temperature: Place the whole eggs (not cracked) in a small bowl with warm water for 5 minutes.
- Warm the milk to 110°-115°F. I microwave the milk in a glass measuring cup for 1 minute. I also use a thermometer to check the temperature. If your milk is too hot, it will kill the yeast. The milk should feel like warm bathwater. Pour the warm milk into a large mixing bowl.
- Add the granulated sugar to the warm milk and stir to combine.Pour the instant yeast over the milk mixture, cover with a kitchen towel, and allow it to bubble up for 1-2 minutes.
- Melt the butter in a glass measuring cup or small bowl. Allow the butter to cool.Whisk the room temperature eggs in a small bowl. Add the whisked eggs and the apple cider vinegar into the mixing bowl. Mix until the ingredients are combined.
- Add the gluten-free flour, gluten-free baking powder, and salt to the mixing bowl.Add the melted butter to the flour mixture and mix for 1-2 minutes, or until the ingredients are fully combined. I used the paddle attachment to my KitchenAid stand-up mixer. Scrape down the sides of the bowl.
- Change the paddle attachment to the dough hook and mix on medium speed for 3-5 minutes. Your dough will start to pull away from the sides of the bowl. The dough will be tacky and soft. Do not add more flour! Gluten-free yeast dough is softer than traditional yeast dough.
- Place the dough in a greased, heat-proof bowl (I use a heat-proof glass or metal bowl). Wet your hands with warm water and rub the dough ball to make it smooth. This step also adds moisture for the rise. Cover the bowl with plastic wrap.
- Place the bowl with the dough inside of a larger heat-proof bowl. Heat 2 cups of water in the microwave for 2 minutes. Carefully pour the hot water into the larger bowl, and do not get water into the covered dough bowl. Cover the bowls with a kitchen towel and allow the dough to rise for 20 minutes. (See the recipe video.)
- In a small bowl, mix together the softened ¼ cup of butter and the pure vanilla extract until combined and smooth.
- In another small bowl, mix together the brown sugar and cinnamon.
- Spray a piece of parchment paper with gluten-free cooking spray or grease with oil/butter. Place the risen dough on top of the greased parchment paper, dust the top of the dough with 1 tablespoon of gluten-free flour and shape the dough into a rectangle. Dust your rolling pin with gluten-free flour and roll out the dough to about ½-inch thick and 12x14-inch rectangle.
- Using a spatula, spread the butter mixture on top of the rolled-out dough all the way to the edges.Sprinkle the brown sugar mixture over the butter. Pat down with your hands.
Using the edge of the parchment paper, fold the longest edge up to start the roll. Slowly roll the dough, keeping it tight, to form a log shape
- Cut the dough log in half. Then cut each half into 6 equal rolls. I use dental floss to easily cut the dough.Place the rolls in a greased 9×13-inch baking dish. I use gluten-free coconut oil spray.
- Heat the heavy cream in the microwave for 30 seconds. Pour the warm cream over the cinnamon rolls.
- Place the cinnamon rolls on the middle rack of your oven. Turn your oven to 375°F. This is the second rise. Once your oven comes to temperature (375°F), bake the rolls for 15-20 minutes until light golden brown. Please check your rolls at the 15-minute mark.
- Make the cream cheese or vanilla frosting.
- Allow the cinnamon rolls to cool for a few minutes before frosting them. Enjoy!
For the cream cheese frosting:
In a medium-sized bowl, beat together cream cheese, butter, pure vanilla extract, and salt until smooth. Add the powdered sugar one cup at a time and mix until smooth. Do not chill the frosting. Keep it at room temperature until the cinnamon rolls are baked. Spread the cream cheese frosting on the warm cinnamon rolls.For the vanilla icing:
In a medium-sized bowl, stir together all of the ingredients until smooth. Spread the icing over the warm cinnamon rolls.
Serving Size 1
- Amount Per Serving
- Calories 424kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Trans Fat 1g
- Cholesterol 68mg23%
- Sodium 116mg5%
- Potassium 157mg5%
- Total Carbohydrate 73g25%
- Dietary Fiber 4g16%
- Sugars 48g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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