Gluten-Free Cinnamon Rolls Recipe
Soft, fluffy, bakery-style Gluten-Free Cinnamon Rolls Recipe made with a tender gluten-free dough, rich cinnamon-sugar filling, and sweet vanilla glaze—perfect for breakfast, brunch, or special occasions.
Ingredients
For the Dough:
- 3 cups gluten-free all-purpose flour with xanthan gum or add separately
- 2¼ teaspoons instant yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon xanthan gum only if not included in flour blend
- 1 cup warm milk 105–115°F
- 2 large eggs room temperature
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
For the Cinnamon Filling:
- ½ cup brown sugar packed
- 2 tablespoons ground cinnamon
- 4 tablespoons unsalted butter softened
- Pinch of salt
For the Glaze:
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 –3 tablespoons milk adjust for consistency
Instructions
- Warm the milk to 105–115°F and mix with yeast and 1 teaspoon sugar. Let sit 5 minutes until foamy.
- In a large bowl, whisk gluten-free flour, remaining sugar, salt, and xanthan gum (if needed).
- Add yeast mixture, eggs, melted butter, and vanilla. Mix until smooth and slightly sticky.
- Cover and let dough rise in a warm place for 45–60 minutes until slightly puffed.
- Roll dough between parchment into a 12×16-inch rectangle.
- Spread softened butter evenly over dough. Mix brown sugar, cinnamon, and salt; sprinkle evenly.
- Roll tightly from the long edge and slice into 9–12 rolls.
- Place rolls in a greased baking dish. Cover and let rise 30–40 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until lightly golden.
- Mix glaze ingredients until smooth. Drizzle over warm rolls and serve.
Notes
Storage: Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days.
Freezing: Freeze baked rolls (unglazed) for up to 3 months. Reheat and glaze before serving.
Dairy-Free Option: Use plant-based milk and dairy-free butter.
Flavour Variations: Add orange zest, cardamom, or chopped nuts to the filling.
Texture Tip: Gluten-free dough is softer—use parchment paper for easier handling.