Soft, fluffy, and filled with warm cinnamon flavor, these Gluten-Free Homemade Cinnamon Rolls are the ultimate comfort food for breakfast, brunch, holidays, and special occasions. Whether you prefer a traditional gluten-free flour blend, a convenient gluten-free all-purpose flour version, or a delicious apple pie cinnamon roll variation, these recipes deliver bakery-style results without gluten.
The secret to great gluten-free cinnamon rolls is creating a dough that remains soft, tender, and easy to work with while maintaining the classic texture everyone loves. Each variation offers a unique twist, from rich buttercream icing to tangy cream cheese frosting and sweet apple pie filling.
Prep Time
2 hours
Bake Time
20 to 25 minutes
Total Time
Approximately 2 hours 30 minutes
Yield
12 cinnamon rolls
Gluten-Free Flour Blend Cinnamon Roll Dough
1 cup milk, warmed to 95 to 110°F (or water or dairy-free milk)
2¼ teaspoons quick-rising yeast
1 tablespoon sugar
1 cup white rice flour
½ cup tapioca starch
½ cup potato starch
½ cup oat flour
2 teaspoons xanthan gum
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, melted
⅓ cup sugar
1 large egg
1 teaspoon vanilla extract
Cinnamon Filling
¼ cup butter, melted
⅓ cup sugar
2 tablespoons ground cinnamon
Buttercream Icing
2 tablespoons butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract
1 tablespoon milk
Cream Cheese Icing
2 tablespoons butter, softened
1 ounce cream cheese, softened
1 cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons milk
Gluten-Free All-Purpose Flour Cinnamon Roll Dough
2½ cups gluten-free all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1¼ teaspoons xanthan gum
2 teaspoons yeast
4 tablespoons softened butter
2 tablespoons oil
1 cup warm milk
1 large egg
All-Purpose Flour Cinnamon Filling
1 tablespoon melted butter
½ 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 melted butter
2 teaspoons vanilla extract
4 tablespoons heavy cream
Apple Pie Filling
½ cup brown sugar
1½ tablespoons ground cinnamon
¼ teaspoon nutmeg
2½ tablespoons unsalted butter, softened
2 apples, peeled and diced
Apple Pie Cream Cheese Icing
3½ tablespoons unsalted butter, softened
½ cup cream cheese, softened
⅛ teaspoon salt
1⅓ cups powdered sugar
1 teaspoon vanilla extract
Option 1: Gluten-Free Flour Blend Cinnamon Rolls
Proof the Yeast
Warm the milk to between 95 and 110°F. Stir in the tablespoon of sugar and yeast. Allow the mixture to sit for 8 to 10 minutes until foamy and activated.
Prepare the Dough
In the bowl of a stand mixer, combine the white rice flour, tapioca starch, potato starch, oat flour, xanthan gum, baking powder, and salt.
Mix on low speed until evenly combined.
Add the sugar, proofed yeast mixture, melted butter, egg, and vanilla extract. Mix on medium speed for approximately 3 minutes until a thick dough forms.
First Rise
Scrape down the sides of the bowl and cover with a clean kitchen towel.
Place in a warm location and allow the dough to rise for 1 hour or until noticeably puffed.
Shape the Dough
Transfer the dough onto a well-oiled sheet of parchment paper.
Using lightly oiled hands, gently spread the dough into a 10 x 13-inch rectangle approximately ½ inch thick.
Avoid pressing too firmly so the dough retains its air pockets.
Add the Filling
Brush the dough with melted butter, leaving a small border around the edges.
Combine the cinnamon and sugar and evenly sprinkle over the buttered surface.
Roll and Slice
Using the parchment paper as support, carefully roll the dough into a log.
Slice into 12 equal rolls using an oiled knife.
Second Rise
Arrange the rolls in a greased 9 x 13-inch baking dish.
Cover and allow them to rise for 30 minutes.
Meanwhile, preheat the oven to 350°F.
Bake
Bake for 20 to 22 minutes or until lightly golden and cooked through in the center.
Allow the cinnamon rolls to cool for 10 to 15 minutes before frosting.
Prepare the Frosting
For buttercream icing, whisk together butter, powdered sugar, vanilla, and milk until smooth.
For cream cheese icing, combine butter, cream cheese, powdered sugar, vanilla, and milk until creamy.
Spread generously over the warm cinnamon rolls and serve.
Option 2: Gluten-Free All-Purpose Flour Cinnamon Rolls
Prepare the Dough
Place the gluten-free all-purpose flour, sugar, salt, xanthan gum, yeast, butter, oil, warm milk, and egg into the bowl of a stand mixer.
Mix on low speed for about 3 minutes until fully combined.
Cover and allow the dough to rise for 1 hour.
Make the Filling
Combine the brown sugar, flour, cinnamon, and salt in a bowl.
Set aside.
Roll the Dough
Place the dough on parchment paper.
Lightly flour the surface and cover with another piece of parchment.
Roll into a 12 x 20-inch rectangle.
Brush the entire surface with melted butter.
Sprinkle the cinnamon filling evenly over the dough.
Shape the Rolls
Cut the dough horizontally into six equal strips.
Roll each strip into a spiral shape and place in a greased baking dish.
Bake
Bake at 350°F for approximately 25 minutes or until lightly golden.
Allow the rolls to cool for 10 to 15 minutes.
Make the Vanilla Icing
Whisk together the powdered sugar, melted butter, vanilla extract, and heavy cream until smooth.
Drizzle over the warm cinnamon rolls.
Option 3: Apple Pie Gluten-Free Cinnamon Rolls
Prepare the Apple Pie Filling
In a medium bowl, combine brown sugar, cinnamon, nutmeg, softened butter, and diced apples.
Mix until evenly coated.
Assemble
Prepare either cinnamon roll dough recipe above.
Spread the apple filling evenly over the rolled dough before shaping into rolls.
Bake
Arrange the rolls in a baking dish and bake at 350°F for 22 to 25 minutes until golden brown.
Make the Cream Cheese Frosting
Beat together butter and cream cheese until smooth.
Add salt, powdered sugar, and vanilla extract.
Continue mixing until light and creamy.
Spread over the slightly cooled apple cinnamon rolls.
Use a thermometer when warming milk. Temperatures above 110°F can damage the yeast and prevent the dough from rising properly.
Allow the yeast to proof for only 8 to 10 minutes. If the mixture does not become foamy, the yeast may be expired or the liquid temperature may be incorrect.
The dough will be softer and stickier than traditional wheat-based dough. Lightly oil your hands and work surface for easier handling.
Do not rush either rise. Proper rising time helps create soft, fluffy gluten-free cinnamon rolls.
For larger bakery-style cinnamon rolls, cut the dough into 9 pieces instead of 12.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days and warm before serving.
These homemade gluten-free cinnamon rolls are perfect for holiday breakfasts, weekend brunches, Christmas morning, Easter gatherings, or whenever you are craving a warm and comforting gluten-free treat.
