The BEST Gluten Free Cinnamon Rolls Recipe

Introduction

These gluten free cinnamon rolls are soft, fluffy, and packed with warm cinnamon flavor, making them a perfect treat for any occasion. Using a special gluten free bread mix, they rise beautifully and stay tender. Top them with a luscious vanilla cream cheese icing for the ultimate indulgence.

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: Using a stand mixer with the dough hook attachment, add the gluten free bread mix (discard the yeast packet), granulated sugar, instant yeast, baking powder, baking soda, and kosher salt. Mix on low speed for about a minute to combine.
2. Step 2: In a heat-safe measuring cup, combine water, butter slices, and apple cider vinegar. Microwave for 1-2 minutes until warm to the touch but not hot. It’s okay if the butter isn’t fully melted.
3. Step 3: With the mixer running on medium speed, slowly pour in the warm liquid mixture. Use a rubber spatula to scrape down the sides of the bowl to incorporate all dry ingredients.
4. Step 4: Add the egg and egg white to the dough and mix on medium-high speed for 5 minutes until the dough is smooth and slightly stretchy.
5. Step 5: Let the dough rest for 10 minutes. Meanwhile, prepare your work surface by covering it with plastic wrap and dusting generously with cornstarch to prevent sticking.
6. Step 6: Place the dough onto the cornstarch-dusted surface, dust the top with cornstarch as well, and press it into a rectangle. Roll out the dough into a 13×19-inch rectangle using a rolling pin or your hands.
7. Step 7: Soften 6 tablespoons of butter by microwaving sliced chilled butter for about 15 seconds until just starting to melt. Mash it smooth with a fork for easy spreading.
8. Step 8: Spread the softened butter evenly over the rolled-out dough. Sprinkle the brown sugar over the butter, pat it down evenly, and then dust the surface with cinnamon.
9. Step 9: Roll the dough tightly into a log using the cornstarch underneath to help it move easily. Use a pastry brush to remove excess cornstarch from the log.
10. Step 10: Cut about 3 inches off each end of the log with flavorless floss to save for baking separately. Then cut the remaining log into 7 equal rolls using the floss.
11. Step 11: Crinkle and then flatten a sheet of parchment paper. Line a 10-inch cast iron skillet with the parchment paper and arrange the rolls inside, leaving about half an inch between each roll with one in the center and six around it.
12. Step 12: Preheat your oven to the lowest temperature, then turn it off. Place the skillet with rolls in the warm oven for 45 minutes to 1 hour to rise. For overnight prep, cover and chill after rising, then bring to room temperature before baking.
13. Step 13: Once rolls have doubled in size, remove from the oven and preheat to 350°F (175°C).
14. Step 14: Bake the rolls for 25-30 minutes until golden brown on top. Check doneness by pressing gently; rolls should spring back softly.
15. Step 15: While the rolls cool, prepare the icing by mashing together room temperature butter and cream cheese in a small bowl until smooth with a fork.
16. Step 16: Gradually mix in powdered sugar, about 1/2 cup at a time, then stir in vanilla bean paste until creamy and smooth.
17. Step 17: Dollop the icing over each cinnamon roll and spread it evenly before serving.

Tips & Variations

• Make sure the water and butter mixture is warm, not hot, to activate the yeast properly without killing it.
• For a vegan version, substitute eggs with a flax or chia egg, and use vegan butter and cream cheese alternatives.
• Using cornstarch to dust the surface helps prevent stickiness, a must for gluten free dough.
• For extra flavor, add chopped nuts or raisins to the cinnamon sugar filling before rolling.
• Try spreading a layer of fruit jam under the brown sugar for a fruity twist.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them gently in the microwave for 20-30 seconds or in a 300°F oven for 10 minutes to refresh the softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, after the rolls have risen, you can cover and refrigerate them overnight. Bring them to room temperature before baking as directed.

What if I don’t have a stand mixer?

You can mix the dough by hand using a sturdy spoon and then knead on a cornstarch-dusted surface. It will take more effort but works just as well.

The BEST Gluten Free Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

These gluten free cinnamon rolls are soft, fluffy, and loaded with warm cinnamon and brown sugar filling. Made using Bob’s Red Mill Gluten Free Bread Mix, they offer a perfect gluten free alternative that doesn’t compromise on taste or texture. Topped with a luscious vanilla bean cream cheese icing, these rolls are ideal for breakfast or dessert and can be made vegan with simple substitutions. The recipe includes detailed steps for mixing, rolling, rising, and baking to achieve the best results.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 cinnamon rolls (including two smaller end pieces) 1x
• Category: Baked Goods
• 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 included)
• 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 (for vegan substitute: use flax eggs or commercial egg replacer)
• 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. Prepare the dry ingredients: Using a stand mixer fitted with the dough hook, combine the gluten free bread mix (discard the yeast packet included in it), granulated sugar, instant yeast, baking powder, baking soda, and kosher salt. Mix briefly for about a minute to incorporate.
2. Warm wet ingredients: In a microwave-safe container, mix the water, sliced butter, and apple cider vinegar. Heat for 1-2 minutes until warm (not hot) to activate the yeast. The butter may not fully melt, which is fine.
3. Add wet ingredients to dry: With the dough hook running on medium speed, slowly pour in the warm liquid mixture. Use a rubber spatula to scrape down the sides to collect all dry ingredients.
4. Add eggs: When dough is almost combined, add the large egg and egg white. Mix on medium-high speed for 5 minutes until the dough is smooth and slightly stretchy.
5. Rest dough: Let the dough rest for 10 minutes. Meanwhile, cover a work surface with plastic wrap and liberally dust it with cornstarch to prevent sticking during rolling.
6. Roll out dough: Transfer dough onto the cornstarch-dusted surface. Dust the top with cornstarch as well and press or roll out into a 13×19 inch rectangle. Mold edges evenly.
7. Prepare butter for filling: To soften butter without melting completely, slice chilled butter into tablespoons, microwave briefly (~15 seconds) until just softened, then mash smooth with a fork.
8. Spread filling: Evenly spread the softened butter across the dough. Sprinkle with packed brown sugar and pat down. Dust the surface with ground cinnamon.
9. Roll dough log: Tightly roll the dough into a log shape with the help of the plastic wrap underneath to keep it neat. Remove excess cornstarch from the surface with a pastry brush.
10. Cut rolls: Cut approximately 3-inch pieces off each end of the log (these can be baked separately). Cut the remaining log into 7 equal rolls using flavorless floss for a clean cut.
11. Prepare baking vessel: Crinkle and then flatten a sheet of parchment paper, place it inside a 10-inch cast iron skillet. Arrange the rolls spaced about half an inch apart with one in the center and six around it.
12. Proof rolls: Preheat oven to the lowest temperature setting, then turn the oven off. Place the skillet with rolls inside the warm oven and let them rise for 45 minutes to 1 hour, until doubled in size. For overnight rising, chill covered after puffing and bake the following day at room temperature.
13. Bake rolls: Remove rolls from oven, preheat oven to 350°F (175°C). Bake cinnamon rolls for 25-30 minutes until golden brown on top and springy to the touch.
14. Make icing: While rolls cool, combine room temperature butter and cream cheese in a bowl. Mash together with a fork until smooth.
15. Add sugar and vanilla: Gradually mix in powdered sugar, half a cup at a time, then stir in vanilla bean paste until the icing is creamy and smooth.
16. Finish and serve: Dollop the cream cheese icing on warm rolls and spread evenly. Serve immediately for best taste and texture.

Notes

• Use Bob’s Red Mill Gluten Free Bread Mix for best texture; discard the yeast packet that comes with the mix and use instant yeast separately for controlled rising.
• For vegan version, substitute vegan butter and vegan cream cheese. Replace eggs with flax eggs or commercial egg replacer as preferred.
• Ensure the water and butter mixture is warm, not hot, to activate yeast properly without killing it.
• Very soft butter is crucial for the filling to avoid tearing the dough when spreading.
• For overnight option, after proofing rolls until puffed, cover and refrigerate. Bring to room temperature before baking as directed.
• Flavorless floss provides clean, even cuts for cinnamon rolls without squashing the dough.

Keywords: gluten free cinnamon rolls, gluten free breakfast, gluten free dessert, cinnamon roll recipe, gluten free baking