Soft and Gooey Gluten Free Cinnamon Buns
These gluten free cinnamon buns are soft, tender, and filled with swirls of cinnamon sugar. The dough is pliable enough to roll without cracking and bakes into rolls that stay moist for days.
A quick cream cheese glaze melts into every bite while they’re still warm. Even folks who don’t avoid gluten will clean their plates.
Why These Gluten Free Buns Turn Out So Good
I’ve tried many gluten free cinnamon roll recipes, and most end up dry or crumbly. This one works by using a flour blend that already contains xanthan gum, which gives the dough just enough stretch to roll up neatly.
The dough gets an extra egg yolk for richness and a good amount of butter, so the buns stay tender. The centers turn gooey from the cinnamon brown sugar filling, and a drizzle of cream cheese icing keeps the tops from drying out as they cool.
Ingredients
- 3 cups (420g) gluten free 1-to-1 baking flour, spooned and leveled: use a blend that includes xanthan gum, such as Bob’s Red Mill 1-to-1
- 2 ¼ tsp instant yeast: one standard packet
- 3 tbsp granulated sugar: plus a pinch for proofing if needed
- ½ tsp salt
- ¾ cup (180ml) whole milk, warmed to 110°F (43°C)
- 5 tbsp (70g) unsalted butter, melted: plus more for greasing the pan
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
Filling
- 6 tbsp (85g) unsalted butter, very soft
- ¾ cup (150g) packed light brown sugar
- 2 tbsp ground cinnamon
Icing
- 4 oz (113g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup (120g) powdered sugar
- ½ tsp vanilla extract
- 2 to 3 tsp milk: enough to thin to a drizzly consistency
Variations / Substitutions
- Dairy free: Use almond or oat milk, vegan butter sticks, and a dairy free cream cheese alternative. The buns will still be soft but may brown a little differently.
- Different spice: Swap the cinnamon for an equal amount of cardamom, or use half cinnamon and half nutmeg for a warmer flavor.
- Maple glaze: Replace the cream cheese icing with a simple mix of ¾ cup powdered sugar, 2 tbsp real maple syrup, and 1 to 2 tsp milk.
- Overnight rise: See the FAQ below for making the dough ahead and baking in the morning.
If you enjoy these, you might also like my Gluten Free Banana Bread.
How to Make Gluten Free Cinnamon Buns
Step 1: Bloom the Yeast
Warm the milk to about 110°F (43°C). It should feel pleasantly warm to your inner wrist, not hot. Pour it into a large mixing bowl, stir in 3 tablespoons of sugar, and sprinkle the 2 ¼ teaspoons of yeast on top. Let it sit for 5 to 10 minutes until the surface gets foamy and smells yeasty.
A thick, creamy foam tells you the yeast is alive and ready. If nothing happens, start fresh with a new packet.
Step 2: Mix the Dough
Pour the 5 tablespoons of melted butter, the whole egg, egg yolk, and 1 teaspoon of vanilla into the foamy yeast mixture. Whisk until smooth. Add the 3 cups of flour and ½ teaspoon of salt, then stir with a sturdy spatula for about 3 minutes until you have a cohesive, slightly tacky dough that pulls away from the sides of the bowl.
The dough will feel softer and sticker than wheat dough; that is fine. Stop mixing as soon as the flour is fully absorbed so you don’t work in too much extra air, which can make the buns tough.
Step 3: Roll and Fill
Turn the dough out onto a sheet of parchment paper dusted with a light sprinkle of flour. Pat or roll it into a rectangle about 10 by 14 inches. Spread the 6 tablespoons of very soft butter evenly over the surface, leaving a half-inch border on one long side.
Mix the brown sugar and cinnamon in a small bowl, then scatter the mixture over the butter and press it gently into the dough. The sugar layer should be thick but not mounded.
Step 4: Cut and Let Rise
Starting from the long side opposite the bare border, roll the dough up snugly but not tight enough to squeeze out the filling. Pinch the seam to seal, then position the log seam side down. Use a piece of unflavored dental floss to slice it into 12 even rounds: slide floss under the log, cross the ends over the top, and pull.
Arrange the buns cut side up in a buttered 8×8-inch metal baking pan. Cover loosely with plastic wrap and set in a warm, draft free spot until they look puffy and have nearly doubled, 45 minutes to 1 hour.
Step 5: Bake and Drizzle with Icing
While the buns finish rising, preheat the oven to 375°F (190°C). Bake the puffy buns on the center rack for 22 to 25 minutes, until golden brown on top and the centers feel set when you press them lightly. If the tops brown too fast, tent loosely with foil during the last 5 minutes.
Beat the cream cheese, butter, powdered sugar, vanilla, and 2 teaspoons of milk together until smooth, adding the last teaspoon of milk if needed for a pourable consistency. Drizzle the icing over the hot buns and serve right away.
Tips for Soft Gluten Free Cinnamon Buns
- Use a high quality 1-to-1 flour blend that already contains xanthan gum. I keep coming back to Bob’s Red Mill 1-to-1 Baking Flour.
- The milk must be warm (110°F) but not hot; above 130°F kills the yeast.
- Dental floss cuts through the dough without squishing it. Unflavored floss gives the cleanest rounds.
- Stir the dough just until it comes together. Overworking gluten free dough develops a gummy texture.
- Let the buns rise only until puffy and nearly double. Overproofed dough can collapse in the oven.
Bake times by pan size:
| Pan Type | Size | Bake Time |
|---|---|---|
| Metal pan | 8×8 inches | 22-25 mins |
| Round cake pan | 9 inches | 20-22 mins |
| Glass dish | 8×8 inches | 25-28 mins |
Storing Leftover Cinnamon Buns
- Refrigerate: Keep in an airtight container for up to 3 days. The icing will soften them further, so store uniced buns separately if you want to ice later.
- Reheat: Microwave a bun with a damp paper towel for 20 to 30 seconds, or warm a batch in a 300°F oven for 5 minutes.
Frequently Asked Questions
Can I let the dough rise overnight in the fridge?
Yes. After cutting and placing the buns in the pan, cover tightly and refrigerate up to 12 hours. In the morning, let them sit at room temperature for about 30 minutes while the oven preheats, then bake as directed.
My dough didn’t rise at all. What went wrong?
The yeast may have been old or the milk too hot. Check the expiration date and keep the liquid under 130°F (55°C). A warm, humid spot (like a turned off oven with the light on) also helps.
Can I use active dry yeast instead of instant?
You can. Dissolve the active dry yeast in the warm milk with the sugar and let it bloom until very foamy, about 10 minutes, before adding the other ingredients.
Will these freeze well?
Unbaked buns freeze well. Cut them, arrange in the pan, and freeze solid on a tray, then wrap. Thaw overnight in the fridge, let rise until puffy, and bake. Add 2 to 3 extra minutes to the bake time.
Gluten Free Cinnamon Buns Recipe
Ingredients
Method
- Warm milk to 110°F, stir in sugar and yeast, and let stand until foamy, 5 to 10 minutes.
- Whisk in melted butter, egg, yolk, and vanilla. Add flour and salt, stir for 3 minutes until a soft dough forms.
- Turn dough onto floured parchment, pat into a 10 by 14-inch rectangle, spread with soft butter, top with brown sugar and cinnamon.
- Roll up tightly, pinch seam, cut into 12 rounds using dental floss. Arrange in a buttered 8×8-inch pan, cover, and let rise until puffy, 45 minutes to 1 hour.
- Preheat oven to 375°F. Bake buns 22 to 25 minutes until golden. Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth; drizzle over hot buns.
