The BEST Gluten Free Cinnamon Rolls Recipe

Introduction

These gluten free cinnamon rolls are soft, fluffy, and packed with warm cinnamon flavor. Using Bob’s Red Mill Gluten Free Bread Mix, this recipe delivers a tender dough that rises beautifully and bakes into golden swirls. Topped with a silky vanilla cream cheese frosting, they’re perfect for a cozy breakfast or sweet snack.

Ingredients

• 1 16oz bag Bob’s Red Mill Gluten Free Bread Mix *SEE NOTES
• 1/2 cup (100g) granulated sugar
• 4 1/2 tsp (or two packets) instant yeast
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 1/4 cups (300g) water
• 1/2 cup (110g) unsalted butter, sliced into tablespoons (vegan butter can be subbed)
• 1 tsp apple cider vinegar
• 1 large egg + 1 egg white **SEE NOTES for vegan substitute
• Cornstarch, for dusting
• 6 tbsp unsalted butter, very soft (vegan butter can be subbed)
• 1/2 cup (100g) light brown sugar, packed
• 2 tbsp ground cinnamon
• 1/4 cup (55g) unsalted butter, room temp (vegan butter can be subbed)
• 4 oz cream cheese, room temp (vegan cream cheese can be subbed)
• 1 1/2 cups (170g) powdered sugar
• 1 tsp vanilla bean paste (or vanilla extract)

Instructions

1. Step 1: In a stand mixer with the dough hook attachment, combine the gluten free bread mix (discard the yeast packet inside), granulated sugar, instant yeast, baking powder, baking soda, and kosher salt. Mix on low for about one minute to blend the dry ingredients.
2. Step 2: In a heat-safe measuring cup, combine water, butter, and apple cider vinegar. Microwave for 1-2 minutes until warm but not hot. The butter may not fully melt and that’s okay.
3. Step 3: With the mixer running on medium speed, slowly pour the warm liquid into the dry ingredients. Use a spatula to scrape down the bowl and incorporate any dry bits.
4. Step 4: When the dough begins to form, add the egg and egg white. Increase the mixer speed to medium-high and mix for 5 minutes until the dough is smooth and slightly stretchy.
5. Step 5: Let the dough rest for 10 minutes. Meanwhile, cover your work surface with plastic wrap and generously dust it with cornstarch to prevent sticking. Prepare enough space to roll the dough into a 13×19 inch rectangle.
6. Step 6: Transfer the dough onto the cornstarch-dusted surface, dust the top with cornstarch, and gently press into a rectangle. Use a rolling pin to roll evenly to 13×19 inches, shaping edges as needed.
7. Step 7: Soften the butter for the filling by slicing chilled butter into tablespoons, microwaving for about 15 seconds, then mashing it with a fork until smooth and spreadable.
8. Step 8: Spread the softened butter evenly over the rolled dough. Sprinkle the light brown sugar over the butter and pat it down, then dust with cinnamon.
9. Step 9: Carefully roll the dough into a tight log using the cornstarch to prevent sticking. Remove excess cornstarch with a pastry brush.
10. Step 10: Using flavorless floss or a sharp knife, trim approximately 3 inches from each end of the log (these ends can be baked separately). Cut the remaining dough into 7 equal rolls.
11. Step 11: Crinkle and then smooth a sheet of parchment paper inside a 10-inch cast iron skillet. Arrange the rolls with about half an inch between them, placing one roll in the center and the rest around it.
12. Step 12: Preheat your oven to its lowest temperature. Once heated, turn it off and place the rolls inside to rise for 45 minutes to 1 hour until doubled in size. (For overnight preparation, cover and chill the risen rolls, then bring to room temperature before baking.)
13. Step 13: After rising, remove rolls and preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and springy to the touch.
14. Step 14: While the rolls cool, prepare the icing by mixing the room temperature butter and cream cheese in a small bowl with a fork until smooth.
15. Step 15: Gradually add powdered sugar, about half a cup at a time, continuing to mix until combined. Stir in vanilla bean paste or extract until smooth.
16. Step 16: Dollop the frosting over each cinnamon roll and spread evenly.

Tips & Variations

• Use very soft butter for the filling to avoid tearing the dough when spreading.
• For a vegan version, substitute the butter with vegan butter and replace eggs with flax or chia eggs (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water per egg).
• Dust your work surface generously with cornstarch instead of flour to prevent sticking without altering the dough’s texture.
• If you don’t have a rolling pin, you can gently press the dough out by hand—it’s very pliable.
• Overnight rise in the refrigerator allows for convenient preparation and deeper flavor development.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave for 15-20 seconds to warm before serving. You can also freeze baked rolls without icing for up to 2 months; thaw overnight in the refrigerator and reheat before applying frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten free flour mix?

While this recipe is designed for Bob’s Red Mill Gluten Free Bread Mix, you can experiment with other blends. Just make sure the mix is designed for bread baking, and consider adjusting liquid amounts as needed.

What is the best way to make these rolls vegan?

Replace the butter with a vegan butter substitute and use flax or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water equals one egg). Also, swap the cream cheese for vegan cream cheese to keep the frosting creamy.

The BEST Gluten Free Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

These gluten free cinnamon rolls are soft, fluffy, and bursting with warm cinnamon flavor, made using Bob’s Red Mill Gluten Free Bread Mix. They feature a rich maple cream cheese frosting and are perfect for anyone craving a delicious, allergy-friendly treat without the gluten.

• Author: Isabella
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 55 minutes to 2 hours 15 minutes (including rising time)
• Yield: 8 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dough

• 1 16oz bag Bob’s Red Mill Gluten Free Bread Mix (discard yeast packet)
• 1/2 cup (100g) granulated sugar
• 4 1/2 tsp (or two packets) instant yeast
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 1/4 cups (300g) water
• 1/2 cup (110g) unsalted butter, sliced into tablespoons (vegan butter can be subbed)
• 1 tsp apple cider vinegar
• 1 large egg + 1 egg white (see notes for vegan substitute)
• Cornstarch, for dusting

Filling

• 6 tbsp unsalted butter, very soft (vegan butter can be subbed)
• 1/2 cup (100g) light brown sugar, packed
• 2 tbsp ground cinnamon

Icing

• 1/4 cup (55g) unsalted butter, room temperature (vegan butter can be subbed)
• 4 oz cream cheese, room temperature (vegan cream cheese can be subbed)
• 1 1/2 cups (170g) powdered sugar
• 1 tsp vanilla bean paste (or vanilla extract)

Instructions

1. Mix Dry Ingredients: Using a stand mixer with the dough hook attachment, add Bob’s Red Mill Gluten Free Bread Mix (discard yeast packet), sugar, instant yeast, baking powder, baking soda, and salt. Mix for about one minute to combine.
2. Prepare Wet Mixture: In a heat-safe measuring glass, combine water, butter, and apple cider vinegar. Microwave for 1-2 minutes until warm to the touch but not hot, allowing some butter to remain unmelted.
3. Combine Wet and Dry: With the mixer running on medium speed, slowly pour in the warm wet mixture. Use a rubber spatula to scrape down the sides to incorporate any dry ingredients.
4. Add Eggs: Once ingredients are nearly combined, add the large egg and egg white to the mixer.
5. Knead Dough: Increase mixer speed to medium-high and knead for 5 minutes until a smooth and slightly stretchy dough forms.
6. Rest Dough: Let the dough rest for 10 minutes. Meanwhile, prepare a work surface covered with plastic wrap and dusted liberally with cornstarch for rolling.
7. Roll Dough: Place the rested dough on the cornstarch-dusted surface, dust with more cornstarch on top, and press or roll into a 13×19 inch rectangle, shaping edges to be even.
8. Prepare Softened Butter: Soften butter by microwaving sliced tablespoons for about 15 seconds until just beginning to melt; mash with a fork into a smooth, spreadable consistency.
9. Spread Filling: Spread the softened butter evenly over the dough. Sprinkle with light brown sugar, patting it down evenly, then dust generously with ground cinnamon.
10. Roll Up Dough: Tightly roll the dough into a log using the plastic wrap to guide if needed. Brush off excess cornstarch from the log with a pastry brush.
11. Cut Rolls: Using flavorless floss, slice about 3 inches off each end of the log; these can be baked separately. Cut the remaining log into 7 equal rolls.
12. Arrange Rolls for Rising: Crinkle then smooth a sheet of parchment paper into a 10-inch cast iron skillet. Arrange 1 roll in the center and the other 6 around it, leaving about half an inch space between.
13. Proof Rolls: Preheat oven to lowest temperature, then turn off. Place rolls inside and let rise in warm oven for 45 minutes to 1 hour until doubled in size. For overnight rise, chill after puffing and bring to room temp before baking.
14. Preheat Oven: Remove rolls from oven and preheat to 350°F (177°C).
15. Bake Rolls: Bake cinnamon rolls for 25-30 minutes, or until golden brown and springy to the touch.
16. Prepare Icing: While rolls cool, mash room temperature butter and cream cheese together until smooth. Gradually mix in powdered sugar 1/2 cup at a time, then stir in vanilla bean paste.
17. Frost Rolls: Dollop icing on top of each roll and spread evenly while still warm.

Notes

• Bob’s Red Mill Gluten Free Bread Mix contains yeast packet which should be discarded since separate instant yeast is used.
• For a vegan substitute, replace eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) and use vegan butter and cream cheese substitutions as noted.
• Ensure the water and butter mixture is warm but not hot to properly activate the yeast.
• The cornstarch on the surface helps prevent sticking and makes rolling easier with gluten free dough.
• The two small cinnamon roll ends can be baked in a small loaf pan to avoid waste.
• Overnight rising option allows for preparation in advance and baking the next day.

Keywords: gluten free cinnamon rolls, cinnamon rolls recipe, gluten free breakfast, gluten free baked goods, cinnamon roll with cream cheese frosting