Tender Gluten Free Cinnamon Rolls with Cream Cheese Frosting

These gluten free cinnamon rolls bake up soft and tender, with a ribbon of brown sugar and cinnamon that melts into every layer. A thick swipe of tangy cream cheese frosting over the top makes them something you’ll want to bake again next weekend.

The dough uses a good all-purpose gluten free flour blend and a little warmth to help it rise, so you can roll it out without it cracking. Nobody ever guesses they’re gluten free.

What Makes These Rolls So Good

I love that the dough stays pliable enough to roll without tearing, even without gluten. The filling turns sticky around the edges and just a little crisp, while the frosting balances all that sweetness with a clean, tangy finish.

These rolls stay soft for a couple of days, which is rare in gluten free baking. Every time I pull a pan from the oven, I’m struck by how close they come to the classic yeasted version.

Ingredients

• 2 1/4 tsp (1 packet) instant yeast: helps the dough rise even without gluten’s structure
• 1/4 cup (60 ml) warm whole milk (110°F / 43°C): too hot will kill the yeast
• 3 tbsp (36 g) granulated sugar, divided: a pinch feeds the yeast, the rest sweetens the dough
• 1 large egg, at room temperature: cold eggs can slow the rise
• 3 tbsp (42 g) unsalted butter, melted and cooled slightly: keeps the dough tender
• 2 cups (296 g) all-purpose gluten free flour blend that contains xanthan gum: spooned and leveled to avoid a dense dough
• 1/2 tsp salt: brings out the flavor
• 1 tsp baking powder: gives an extra lift so the rolls stay light
• For the filling
• 1/4 cup (56 g) unsalted butter, very soft: spreads easily over the dough
• 1/2 cup (110 g) packed light brown sugar: dark brown sugar makes the filling deeper, but light works well too
• 1 tbsp ground cinnamon: use a fresh jar for the strongest flavor
• For the cream cheese frosting
• 4 oz (113 g) cream cheese, softened: full-fat block style gives the best texture
• 2 tbsp (28 g) unsalted butter, softened: makes the frosting spreadable
• 3/4 cup (90 g) powdered sugar: sift if it’s lumpy
• 1/2 tsp vanilla extract
• 1 to 2 tsp milk: just enough to loosen the frosting

Variations / Substitutions

• Dairy-free: use plant-based milk, vegan butter sticks, and dairy-free cream cheese. The dough will still rise well.
• Sugar swap: coconut sugar or maple sugar work in the filling, though they change the color and the rolls won’t be as soft in the center.
• Spice it up: stir 1/4 tsp cardamom or a pinch of nutmeg into the cinnamon filling.
• Egg-free: replace the egg with 3 tablespoons of aquafaba (the liquid from a can of chickpeas) and add an extra 5 minutes to the first rise.

For a quicker cinnamon fix without yeast, try my Gluten Free Snickerdoodle Cookies.

How to Make Gluten Free Cinnamon Rolls

Step 1: Mix and Knead the Dough

Whisk the yeast, warm milk, and 1 teaspoon of the sugar together in the bowl of a stand mixer. Let it sit for 5 minutes, until the surface looks foamy. Add the remaining sugar, the egg, melted butter, gluten free flour blend, salt, and baking powder.

Mix with the paddle attachment until it forms a shaggy dough, then switch to the dough hook. Knead for 3 to 4 minutes on medium-low speed until the dough feels smooth and pulls away from the bowl but still looks soft and slightly tacky. If it’s sticking to your fingers, resist adding more flour; a wetter dough bakes up more tender. Scrape the dough into a greased bowl, cover it, and let it rise in a warm spot until doubled, about 1 hour.

Step 2: Roll Out and Fill the Dough

Punch the dough down, then turn it out onto a surface dusted lightly with gluten free flour. Roll it into a rectangle about 10 by 14 inches and roughly 1/4 inch thick. Spread the very soft butter all the way to the edges, then sprinkle the brown sugar and cinnamon mixture evenly over the top.

Press the filling down gently with your palms so it sticks to the dough and doesn’t fall out when you roll it up. The dough may feel delicate, but it’s far more forgiving than it looks, and any small tears will seal themselves after the next rise.

Step 3: Shape the Rolls and Rise

Starting from a long side, roll the dough tightly into a log. Pinch the seam closed, then use a sharp serrated knife or unflavored dental floss to cut the log into 12 even slices. Arrange the slices cut-side up in a greased 9×13-inch metal or glass baking dish, leaving a little room between them.

Cover the pan and let the rolls rise in a warm spot until they look puffy and just about doubled, 30 to 40 minutes. Toward the end of this rise, preheat your oven to 350°F (175°C) so it’s ready when the rolls are.

Step 4: Bake the Rolls

Bake in the preheated oven until the tops are golden brown and the edges look set, 20 to 25 minutes for a metal pan. If the tops brown too quickly, lay a piece of foil loosely over the pan after 15 minutes. The rolls should feel soft when pressed lightly but not doughy.

Let them rest in the pan for about 10 minutes before you frost them so the icing doesn’t slide off in a hot puddle.

Step 5: Frost and Serve

Spread the cream cheese frosting over the still-warm rolls with a spatula, nudging it into all the crevices. Serve them right away while the centers are soft and the frosting is a little melty. Any rolls that stick around will hold their tenderness for a day or two at room temperature, tightly covered.

Tips for Pillowy Gluten Free Cinnamon Rolls

• Weigh your flour instead of scooping it. For this recipe, 296 grams of gluten free flour blend gives you the correct dough hydration; too much flour makes the rolls dense.
• Keep the milk around 110°F (43°C). Any hotter can kill the yeast before it has a chance to work, leaving you with flat, tight rolls.
• Use unflavored dental floss to slice the log. Loosen the rolls gently so they don’t crush. A serrated knife with a sawing motion works too.
• If the dough cracks while rolling, pinch the tears closed and keep going. Gluten free dough doesn’t develop gluten strands that snap, so it’s easy to patch.
• Make the frosting while the rolls bake. That way it’s ready the minute the pan comes out of the oven, and the frosting softens just enough when it hits warm dough.

Bake times can shift a bit depending on your pan:

Storing Leftover Cinnamon Rolls

• Refrigerate: Keep leftover rolls in an airtight container for up to 3 days. They’ll firm up a little in the fridge, but they soften again nicely when warmed.
• Reheating: A 15-second zap in the microwave brings back that just-baked warmth. For several rolls, cover the pan with foil and reheat in a 300°F (150°C) oven for 5 to 10 minutes.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. After the first rise, punch the dough down and refrigerate it overnight in the greased bowl, tightly covered. The next morning, let it sit at room temperature for 30 minutes, then continue with rolling and filling. The rolls will proof a bit faster on the second rise.

Can I freeze the unbaked rolls?

Absolutely. Shape and rise the rolls in the pan, then cover tightly and freeze them solid. The night before baking, transfer the pan to the fridge to thaw overnight. Let them come to room temperature and puff slightly before baking, about 20 to 30 minutes.

My dough didn’t rise. What went wrong?

The most common culprit is milk that was too hot or yeast that was past its expiration date. Cross-check the temperature with an instant-read thermometer and always use fresh yeast. A cold kitchen can also slow things down, so give it a cozy spot and more time.

Can I use active dry yeast instead of instant?

You can. Proof the active dry yeast in the warm milk with the teaspoon of sugar for about 10 minutes until it blooms, then proceed. The rise times might be a few minutes longer, but the dough will behave the same.

Can I make these without eggs?

Yes. Replace the egg with 3 tablespoons of aquafaba. The dough will be a little stickier, so flour your hands lightly when shaping, and add an extra 5 minutes to the first rise.

Gluten Free Cinnamon Rolls Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Calories: 290

Ingredients Method Notes

Ingredients

  

• 2 1/4 tsp (1 packet) instant yeast
• 1/4 cup (60 ml) warm whole milk (110°F / 43°C)
• 3 tbsp (36 g) granulated sugar, divided
• 1 large egg, at room temperature
• 3 tbsp (42 g) unsalted butter, melted and cooled slightly
• 2 cups (296 g) all-purpose gluten free flour blend that contains xanthan gum
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 cup (56 g) unsalted butter, very soft
• 1/2 cup (110 g) packed light brown sugar
• 1 tbsp ground cinnamon
• 4 oz (113 g) cream cheese, softened
• 2 tbsp (28 g) unsalted butter, softened
• 3/4 cup (90 g) powdered sugar
• 1/2 tsp vanilla extract
• 1 to 2 tsp milk

Method

 

1. Whisk yeast, warm milk, and 1 tsp sugar; let stand 5 minutes until foamy. Add remaining sugar, egg, melted butter, flour blend, salt, and baking powder. Mix with paddle, then knead with dough hook 3-4 minutes until smooth and tacky. Cover and rise 1 hour until doubled.
2. Roll dough on floured surface to 10×14-inch rectangle. Spread soft butter over, sprinkle brown sugar and cinnamon, and press gently to stick.
3. Roll tightly from long side, pinch seam, cut into 12 slices. Place in greased 9×13-inch pan, cover, and rise 30-40 minutes until puffy. Preheat oven to 350°F (175°C) near end of rise.
4. Bake 20-25 minutes until golden; tent with foil if browning too fast. Cool in pan 10 minutes.
5. Beat cream cheese, butter, powdered sugar, vanilla, and enough milk to loosen. Spread over warm rolls and serve.

Notes

The rising times are not included in the prep or cook counts; plan for about 1 hour for the first rise and 30 to 40 minutes for the second. Store any leftovers at room temperature, tightly covered, for up to 2 days.