This Gluten Free Cinnamon Rolls recipe is simple to make and yields soft, sweet rolls perfect for breakfast or brunch.
While I was home for the holidays this year, I spent time developing gluten-free breakfast ideas for Christmas morning. Since my brother discovered he was gluten intolerant a few years ago, our holiday menus have shifted to accommodate him. After perfecting our dinner menu, I wanted a warm, comforting breakfast that felt like a treat and would work without traditional wheat flour. These gluten free cinnamon rolls fit the bill: they’re buttery, cinnamon-scented, and pleasantly soft and chewy despite being made without gluten.
These rolls are straightforward to prepare and use a 1-to-1 gluten-free flour blend in place of all-purpose wheat flour. The dough comes together quickly, and the total time from start to finish is short — about 40 minutes — making them ideal for a holiday morning or a cozy weekend breakfast. The finished rolls are topped with a simple powdered sugar icing that melts into the warm rolls for a classic finish.
Ingredients
- Premium Gold Gluten Free Flour — 3 cups (or another 1-to-1 gluten-free flour blend)
- Baking powder — 4 ½ teaspoons
- Salt — ¾ teaspoon
- Unsalted butter — 3 tablespoons, melted (plus ¼ cup softened for spreading)
- Granulated sugar — ¾ cup, divided
- Milk — 1 ½ cups, divided
- Egg — 1 large
- Ground cinnamon — 2 teaspoons
- Powdered sugar — 1 cup (for icing)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the gluten-free flour, baking powder and salt. Stir in 3 tablespoons melted butter.
- Add ¼ cup of the granulated sugar, 1 ¼ cups of the milk and the egg. Mix until a soft dough forms. If the dough feels too dry, add a tablespoon of milk at a time until it comes together.
- Turn the dough onto a surface dusted with gluten-free flour. Roll it into a rectangle roughly 10–12 inches long. Spread the ¼ cup softened butter evenly over the dough.
- In a small bowl, combine the remaining ½ cup granulated sugar and 2 teaspoons ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
- Carefully roll the dough up from one long edge to form a tight log. Trim the ends if needed, then slice the log into rolls about ½ inch thick.
- Arrange the rolls in a greased cake pan or pie plate, leaving a little space between each so they can expand slightly while baking.
- Bake in the preheated oven for 20–25 minutes, until the tops are golden and the centers are set. Baking time may vary slightly depending on your oven and the thickness of the rolls.
- While the rolls bake, make the icing: whisk together the remaining ¼ cup milk and 1 cup powdered sugar until smooth. Adjust the milk or powdered sugar if necessary to reach a drizzleable consistency.
- When the rolls come out of the oven, let them cool for a few minutes before drizzling the icing over the warm rolls so it melts slightly into the spirals.
Recipe Notes & Tips
For best results, use a gluten-free flour blend designed to replace all-purpose flour cup-for-cup. Work quickly when rolling and slicing the dough; gluten-free dough can become sticky as it warms. If the dough is too soft to slice cleanly, chill it for 10–15 minutes to firm up slightly before cutting.
These cinnamon rolls are lovely served warm, straight from the oven. They also keep well: store cooled rolls in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days. Reheat briefly in a low oven or microwave to revive their softness. You can freeze baked rolls in a sealed container for up to one month; thaw and warm before serving.
Variations: add chopped nuts or raisins to the filling, brush the dough with a light layer of maple syrup for extra flavor, or substitute non-dairy milk and butter to make a dairy-free version.
About the Recipe
Servings: 12 cinnamon rolls. Prep time: 20 minutes. Cook time: 20 minutes. Total time: approximately 40 minutes. Author: Whitney Bond.
Nutrition Facts (approximate per roll)
- Calories: 273 kcal
- Carbohydrates: 46 g
- Protein: 4 g
- Fat: 9 g
- Saturated Fat: 4 g
- Cholesterol: 34 mg
- Sodium: 224 mg
- Fiber: 3 g
- Sugar: 24 g