Soft and Fluffy Gluten-Free Homemade Cinnamon Rolls Recipe

Ingredients

Choose One Option

Choose Option 1, Option 2, or Option 3. Do not combine the two dough recipes.

For Option 1, use the Gluten-Free Flour Blend Cinnamon Roll Dough and Cinnamon Filling. Choose either the Buttercream Icing or Cream Cheese Icing.

For Option 2, use the Gluten-Free All-Purpose Flour Cinnamon Roll Dough, All-Purpose Flour Cinnamon Filling, and Vanilla Icing.

For Option 3, choose either the Gluten-Free Flour Blend Cinnamon Roll Dough or Gluten-Free All-Purpose Flour Cinnamon Roll Dough. Use the Apple Pie Filling and Apple Pie Cream Cheese Icing instead of the regular filling and icing.

Option 1: Gluten-Free Flour Blend Cinnamon Roll Dough

1 cup milk, warmed to 95 to 110°F, or water or dairy-free milk
2 1/4 teaspoons quick-rising yeast
1 tablespoon sugar
1 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup gluten-free oat flour
2 teaspoons xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, melted
1/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Cinnamon Filling

1/4 cup butter, melted
1/3 cup sugar
2 tablespoons ground cinnamon

Choose One Icing for Option 1

Buttercream Icing

2 tablespoons butter, softened
1 cup powdered sugar
1/2 teaspoon pure vanilla extract
1 tablespoon milk

Cream Cheese Icing

2 tablespoons butter, softened
1 ounce cream cheese, softened
1 cup powdered sugar
1/2 teaspoon pure vanilla extract
2 tablespoons milk

Option 2: Gluten-Free All-Purpose Flour Cinnamon Roll Dough

2 1/2 cups gluten-free all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 1/4 teaspoons xanthan gum
2 teaspoons yeast
4 tablespoons butter, softened
2 tablespoons oil
1 cup warm milk
1 large egg

All-Purpose Flour Cinnamon Filling

1 tablespoon butter, melted
1/2 cup light brown sugar
2 tablespoons gluten-free all-purpose flour
4 teaspoons ground cinnamon
Dash of salt

Vanilla Icing

2 cups powdered sugar
2 tablespoons butter, melted
2 teaspoons pure vanilla extract
4 tablespoons heavy cream

Option 3: Apple Pie Filling

1/2 cup brown sugar
1 1/2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 tablespoons unsalted butter, softened
2 apples, peeled and diced

Apple Pie Cream Cheese Icing

3 1/2 tablespoons unsalted butter, softened
1/2 cup cream cheese, softened
1/8 teaspoon salt
1 1/3 cups powdered sugar
1 teaspoon pure vanilla extract

Directions

Option 1: Gluten-Free Flour Blend Cinnamon Rolls

Step 1: Proof the Yeast

Warm the milk to between 95 and 110°F. Stir in 1 tablespoon of sugar and the yeast. Let the mixture stand for 8 to 10 minutes, or until it becomes foamy and active.

Step 2: Combine the Dry Ingredients

Place the white rice flour, tapioca starch, potato starch, gluten-free oat flour, xanthan gum, baking powder, and salt in the bowl of a stand mixer. Mix on low speed until the ingredients are evenly combined.

Step 3: Prepare the Dough

Add the remaining 1/3 cup sugar, proofed yeast mixture, melted butter, egg, and vanilla extract. Mix on medium speed for approximately 3 minutes, or until a thick, evenly blended dough forms.

Step 4: Complete the First Rise

Scrape down the sides of the mixing bowl. Cover the bowl with a clean kitchen towel and place it in a warm location. Let the dough rise for 1 hour, or until noticeably puffed.

Step 5: Shape the Dough

Transfer the risen dough to a well-oiled sheet of parchment paper. Using lightly oiled hands, gently spread the dough into a 10 by 13-inch rectangle approximately 1/2 inch thick. Avoid pressing too firmly so the dough retains as much air as possible.

Step 6: Add the Cinnamon Filling

Brush the surface of the dough with the melted butter, leaving a narrow border around the edges. Combine the sugar and cinnamon, then sprinkle the mixture evenly over the buttered dough.

Step 7: Roll and Slice the Dough

Use the parchment paper to help carefully roll the dough into a log. Slice the log into 12 equal cinnamon rolls with a lightly oiled knife.

Step 8: Complete the Second Rise

Arrange the cinnamon rolls in a greased 9 by 13-inch baking dish. Cover the dish and let the rolls rise for 30 minutes. Meanwhile, preheat the oven to 350°F.

Step 9: Bake the Cinnamon Rolls

Bake the cinnamon rolls for 20 to 22 minutes, or until they are lightly golden and cooked through in the center. Let the rolls cool for 10 to 15 minutes before adding the icing.

Step 10: Prepare One Icing

For the buttercream icing, whisk the softened butter, powdered sugar, vanilla extract, and milk until smooth.

For the cream cheese icing, beat the softened butter, cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.

Choose only one icing and spread it generously over the warm cinnamon rolls.

Option 2: Gluten-Free All-Purpose Flour Cinnamon Rolls

Step 1: Prepare the Dough

Place the gluten-free all-purpose flour, sugar, salt, xanthan gum, yeast, softened butter, oil, warm milk, and egg in the bowl of a stand mixer. Mix on low speed for approximately 3 minutes, or until the ingredients are thoroughly combined.

Step 2: Let the Dough Rise

Cover the mixing bowl with a clean kitchen towel. Place the bowl in a warm location and let the dough rise for 1 hour.

Step 3: Prepare the Cinnamon Filling

Combine the brown sugar, gluten-free all-purpose flour, cinnamon, and salt in a small bowl. Set the filling aside while rolling the dough.

Step 4: Roll the Dough

Place the risen dough on a sheet of parchment paper. Lightly dust the surface with additional gluten-free all-purpose flour, then cover the dough with a second sheet of parchment paper. Roll it into a 12 by 20-inch rectangle.

Step 5: Fill the Dough

Remove the top sheet of parchment paper. Brush the surface of the dough with melted butter. Sprinkle the cinnamon and brown sugar filling evenly over the buttered dough.

Step 6: Shape the Cinnamon Rolls

Cut the dough horizontally into six equal strips. Roll each strip into a spiral and arrange the six large cinnamon rolls in a greased baking dish.

Step 7: Bake the Cinnamon Rolls

Preheat the oven to 350°F. Bake the cinnamon rolls for approximately 25 minutes, or until they are lightly golden and cooked through in the center. Let them cool for 10 to 15 minutes.

Step 8: Prepare the Vanilla Icing

Whisk the powdered sugar, melted butter, vanilla extract, and heavy cream until smooth. Drizzle the vanilla icing over the warm cinnamon rolls and serve.

Option 3: Apple Pie Gluten-Free Cinnamon Rolls

Step 1: Choose One Dough

Choose either the Gluten-Free Flour Blend Cinnamon Roll Dough from Option 1 or the Gluten-Free All-Purpose Flour Cinnamon Roll Dough from Option 2. Prepare only the selected dough according to its corresponding directions.

Do not prepare the regular cinnamon filling or icing for the chosen dough. The Apple Pie Filling and Apple Pie Cream Cheese Icing will replace them.

Step 2: Prepare the Apple Pie Filling

Combine the brown sugar, cinnamon, nutmeg, softened butter, and diced apples in a medium bowl. Mix until the apples are evenly coated with the brown sugar and spices.

Step 3: Roll and Fill the Dough

Roll the selected dough into the rectangle specified in its directions. Spread the apple pie filling evenly over the dough, leaving a narrow border around the edges.

Step 4: Shape the Apple Pie Cinnamon Rolls

Shape and slice the cinnamon rolls according to the directions for the dough you selected. The flour blend dough makes 12 standard rolls. The gluten-free all-purpose flour dough makes six large spiral rolls.

Step 5: Bake the Apple Pie Cinnamon Rolls

Arrange the shaped rolls in a greased baking dish. Bake at 350°F for 22 to 25 minutes, or until they are golden brown and cooked through in the center. Let the rolls cool slightly before adding the icing.

Step 6: Prepare the Apple Pie Cream Cheese Icing

Beat the softened butter and cream cheese until smooth. Add the salt, powdered sugar, and vanilla extract. Continue mixing until the icing is light and creamy.

Step 7: Frost and Serve

Spread the cream cheese icing over the slightly cooled apple pie cinnamon rolls. Serve while the rolls are still warm and soft.

Notes

Choose one option before beginning. The two dough recipes, their fillings, and their icings are alternatives and should not all be combined in a single batch.

Use a thermometer when warming the milk. Liquid that is hotter than 110°F can damage the yeast and prevent the dough from rising properly.

Allow the yeast to proof for 8 to 10 minutes. If the mixture does not become foamy, the yeast may be expired or the liquid temperature may be incorrect.

Gluten-free cinnamon roll dough is softer and stickier than traditional wheat-based dough. Lightly oil your hands, knife, parchment paper, and work surface as needed to make the dough easier to handle.

Do not rush either rise. Allowing the dough to rise fully helps produce softer, fluffier gluten-free cinnamon rolls.

The gluten-free flour blend dough makes 12 standard cinnamon rolls. The gluten-free all-purpose flour dough makes six large spiral rolls. For nine larger cinnamon rolls when using the flour blend dough, divide the rolled log into nine equal pieces instead of 12.

Check the labels on the gluten-free all-purpose flour, oat flour, yeast, baking powder, powdered sugar, spices, vanilla extract, and other packaged ingredients. When preparing this recipe for someone with celiac disease or gluten sensitivity, select appropriately labeled gluten-free products and prevent cross-contact during preparation.

Store cinnamon rolls topped with buttercream or vanilla icing in an airtight container at room temperature for up to 3 days. Refrigerate rolls topped with cream cheese icing. For longer storage, refrigerate the rolls for up to 5 days and warm them gently before serving.