After 13 years of having celiac disease, I have finally created The Best Gluten Free Cinnamon Rolls! Every cinnamon roll I have tried since being gluten free has been small, crunchy, dry and bread-y. I decided I wanted to find a way to make them myself, so I spent a week researching and testing batch after batch while also making sure the recipe was as easy and affective as possible. I am SO thrilled to share these with you as they aren’t just the best gluten free cinnamon rolls I’ve ever had, but actually THE best cinnamon rolls I’ve ever had, period!
I hope you enjoy them as much as I do!
The Best Gluten Free Cinnamon Rolls
What you’ll need (click the ingredient name for the exact product I use):
- Milk (I’ve been using almond milk because it’s what I had!)
- Butter
- Water
- Instant Yeast (must be instant!)
- Maple Syrup
- Gluten Free Flour (this is my tried and true!)
- Psyllium Husk Powder
- Salt
- Baking Powder
- Coconut Sugar
- Eggs
- Heavy Cream
- Cinnamon
- Cream Cheese
- Powdered Sugar
- Vanilla Extract
IMPORTANT NOTES:
Follow the Exact Instructions & Recipe!
It should go without saying, but changing any of the ingredients or steps in this recipe will alter the results and may cause the cinnamon rolls to not work out properly. PLEASE follow the directions, use exact measurements, don’t leave anything out, etc.
Overnight Option?
I have not allowed this dough to proof overnight and would not recommend trying it as I do not think it will work out as it should. This should all be done the morning of!
Flour Options
When it comes to baking, and ESP gluten free baking, the type of flour you use is so important and can really alter your results. Please note that the only flour I have used and loved with this recipe is Bob’s Red Mill 1:1 Gluten Free Flour.
I also did test this recipe with King Arthur Gluten Free Bread Flour because I wanted to see the difference. I cannot consume this flour as it is important to note that it is gluten free but NOT wheat free. If this flour works for you and you enjoy it, you can use it in this recipe. HOWEVER, my husband tried both batches and actually prefers the Bob’s Red Mill 1:1 Gluten Free Flour version!
Dairy Free Version?
Please note that as of right now, I have not tested this recipe with all dairy free ingredients. I have used almond milk, but I have not tried it with dairy free butter.
I do plan to (and I do think it would work just fine), but I will be sure to report back as soon as I do!
Did you know…
…that the type of pan you use can affect what you’re baking? About a week ago, I did not! But after doing some research as well as talking with some of you on Instagram, it is the consensus that a ceramic or glass baking dish is best to keep the cinnamon rolls soft. A metal baking pan transfers heat more evenly and can dry them out. However, I did have some luck with my metal pan, so if that’s all you have, I think you’re totally fine!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Melt the butter and set aside.
- Heat the milk until 105-115℉, then top with yeast and allow to sit for 5 minutes. The temperature is important for activating the yeast properly.
- In the mixing bowl of your stand mixer, whisk together flour, sugar, psyllium husk, baking powder and salt.
- Turn the stand mixer onto low with a dough hook attachment and slowly add in the water, melted butter and maple syrup. Then add in the eggs and finally the milk yeast mixture. Mix until just combined.
- Once combined, turn off the mixer and scrape the sides and bottom of the bowl, then turn up the speed to medium for 2-3 minutes.
- Cover the bowl with plastic wrap and put it in the fridge for 20 minutes.
- Heat the butter until softened and nearing melted, but not too runny. Then mix it together with the maple syrup.
- In a separate bowl, combine the cinnamon and coconut sugar and mix together.
- Grease a 9×13 inch glass or ceramic pan with butter and set aside but keep nearby.
- Measure out a 15×15 inch square and dust it completely with flour.
- Remove the dough from the fridge and place it in the middle of the evenly floured square. Lightly dust your hands and the the top of the dough with flour.
- Gently smash the dough into a square shape then roll it out into a 15×15 in square. If needed, trim the edges to be as even and straight as possible.
- Evenly spread softened butter and maple syrup mixture over the dough, then sprinkle on the cinnamon sugar mixture evenly over top.
- Cut the dough into 12 equal strips (1.25 in each), then roll each cinnamon roll one by one. I use a measuring tape to ensure the sizes are perfect.
- Place each roll into the pan in rows of three. It should be tight but fit perfectly!
- Cover them with a towel to rise for 1 hour at room temp.
- While the rolls rise, beat together the butter and cream cheese until completely incorporated.
- Beat in the powdered sugar 1/4 cup at a time, then add in the vanilla and mix until incorporated. Keep refrigerated for a thick frosting that holds its shape.
- Preheat the oven to 350℉. I use an oven thermometer to ensure my oven is at the correct temperature.
- Brush the top of each roll lightly with heavy cream and then cover with foil.
- Bake for 20 minutes, then uncover the rolls and bake for an additional 15-20 minutes. Be sure to check on them to reach desired doneness.
- Once removed from the oven, immediately top each roll with a little frosting to seep into the rolls. It is also helpful to gently separate each roll with a spatula while they're still hot.
- After 10-15 minutes or so, top with desired amount of frosting and enjoy!
Do you have an idea of a substitute for psyllium husk?
I do not and it is definitely an ingredient that needs to be used! I tested without and they aren’t fluffy or soft without.
Hello! I’m so excited to try these for Christmas. I was wondering what the exact measurement is of the instant yeast as I don’t have packets. Thank you!
Hi! I know this is late after Christmas (always DM me on IG as I can’t get to blog comments as quickly!) but I hope you had luck!
Can you make these without using a mixer?
I have not tried them without a mixer as of now! I imagine it’s totally possible, just a lot of arm work!
Love this recipe! I usually don’t have good luck with cooking gluten free, so this was a great surprise! The only thing I changed was adding brown sugar instead of coconut sugar in the middle. Fantastic recipe, will be using it from here on out!
I’m so so thrilled to hear this! Thank you, Rachel 🙂 Also yes, brown sugar is a seamless swap there!
These were AMAZING! So soft and moist. I have made so many different GF cinnamon rolls over the years and they were all just OK. Usually dry and stiff These taste like regular super pillowy bakery cinnamon rolls!!. Thank you! I followed everything exactly as printed EXCEPT we cannot have dairy so i used dairy free butter ,dairy free cream cheese ,and used nut pods to brush the tops of the rolls. They turned out amazing ! Thanks for all of your hard work!
I’m curious… Can we use regular milk and sugar? Not opposed to the alternatives you suggested… But if I’m going cinnamon roll… I wanna go all the way. 😁
Yes, should be fine! I haven’t personally tried because of my own dietary needs but I think it would be totally okay.
I tried with regular whole milk and white sugar and the recipe was still amazing!
Ah great! Thank you for letting me know! 🙂
HEAVENLY!!! Best homemade cinnamon rolls I’ve had since being GF!!!
Has anyone experimented with an egg free version with substitutes?
I’m so glad to hear that, Kendall!! I haven’t tried an egg substitute yet but hope to as my mom is intolerant so I will at some point!
These were FANTASTIC!!! I’ve been missing having cinnamon rolls since I went gluten free and these definitely scratched that itch I had. I’ve shared them with a few other gluten free friends and they also loved them and demanded the recipe.
I am curious if the coconut sugar can be subbed out for a different sugar type or regular sugar? I have a friend that is deathly allergic to coconut and would love to be able to share these with them without the risk of an ER trip.
I am so thrilled to hear!! Thanks for making and for sharing. 🙂 Yes, in the dough regular sugar should be fine and brown sugar for the filling! Thanks for asking!
These were just delightful! I made two minor substitutions, but they worked out perfectly. Delicious recipe, thank you so much!
So glad you loved them! Would you mind sharing the subs you did so I can let others know they work as needed? 🙂
It was delicious! But my dough turned out really sticky and wet. I was not able to roll it into the rolls. So I kind of folded the whole thing over on its self a couple of times and made one solid cinnamon “roll”. Still came out light and fluffy and rose well. I will make it again and see if I can get the dough right for actual cinnamon rolls. Even if it turns out the same way I will be happy and make it again and again because it was that good!
Hm, the dough definitely shouldn’t be that sticky that you can’t roll it! Before refrigerating, be sure the dough is pretty solid and then flour the surface well before rolling! I am curious to hear how it goes for you during round 2! I am so happy regardless that they still turned out delicious for you 🙂 Thanks, Josie!
Amazing recipe! Could I potentially use Xanthan Gum instead of Psyllium Husk Powder?!
I have not tested this so I cannot say for sure!
Have you tried it egg free or with an egg substitute??
I have not at this time, no!
Hi! Love — curious, I’m going to try making these tomorrow, how much active yeast should we be using?
Just seeing this! If you have an urgent question always DM me on Instagram so I see it faster! I linked the exact instant yeast I used and it should say how much is in it. 🙂 I hope they turned out amazing for you!
I have been on the search for a good GF cinnamon roll recipe for years. This came out perfect on the first try and the recipe was super easy to follow. The texture reminds me of the non GF cinnamon rolls that I used to be able to eat.
This made me soooo happy to see as that was my goal! I’m so thrilled you loved them and found them easy to make 🙂
First time making gluten free cinnamon buns, they came out great! Not as perfect was the image, but I will add them to our family recipe rotation, the Ty were delicious and were eaten in 24 hours. Success,
So happy to hear!! 🙂 Making them picture perfect definitely took me a lot of practice, but it’s how they taste that matters most!
I’m so excited to try and make these for my coworkers! We get cinnamon buns delivered to our office but they’re never gluten-free so mean and a couple of the allergy folks miss out. You mentioned that you used almond milk but then one of the ingredients is heavy cream. What do you substitute the heavy cream with? Just more almond milk? I hope you see this before I have to make these
If you ever need a quick response, please DM me on IG so I see it as soon as possible! A dairy free coffee creamer like nutpods is great for a dairy free alternative to heavy cream for this recipe.
They were a hit! I did see your message before I made them so no worries. I also delivered a few to the other gf people in the office and they were so surprised. If you’re wondering, I used all dairy free ingredients and everything was following your recipe until the baking. The dough was beautiful to work with (it’s been so long since I’ve covered my hands in flour and rolled out dough) but I did need to bump up the heat to get them to poof up more. I also broiled them for about 10 minutes to get the tops a bit crispy and they filled out the 9×13 pan perfectly. Overall, huge success! I am going to try and premake some and freeze them for myself using dairy ingredients.
I am so thrilled that these were such a success and that you shared them with some coworkers, that’s so sweet! Thanks, Justine 🙂
Thank you so much for this amazing recipe! I was very impressed, they tasted nearly identical to traditional cinnamon rolls. I struggled to find psyllium husk and ended up using unflavored Metamucil, as psyllium is the main ingredient. It worked well, hoping that can help some of you. Thanks again!
Thank you so much for the helpful info!!! I am so so so happy you loved these 🙂 Thank you!!
My family loved this recipe. I made them for my daughter’s birthday. She is GF. She was so thrilled and declared that they tasted like Cinnabon! I actually made these the night before. I wrapped them well and pulled them out an hour before baking. Excellent recipe!
Thank you for letting me know they worked being prepped the night before!! I’m so happy your gf girl got her cinnamon rolls 🙂
Hi! I DMed you on instagram and have not heard back. I wanted to message on here as well. What kind or brand of psyllium husk powder do you use? I just want to make sure that I’m using the correct one. I would love to make this!
It’s linked in the blog post! 🙂
I may be missing it but where do you add the heavy cream?
In the recipe before baking it says you brush the tops of the rolls with the heavy cream. 🙂
I made these the other day for a friend of mine who is gluten free and they were a hit! Even the kids and others who don’t rest gf said they were yummy! Dough was a little sticky but just added a little extra flour and all was fine! Also substituted the coconut sugar for regular sugar (dough) and brown sugar (filling) and it didn’t seem to affect the recipe! Live them!
Sounds perfect! So thrilled everyone loved them 🙂
Hi I am in the process of making these right now, but like the ingredients list includes heavy cream but I don’t see any instructions for when to add the cream in! Will update when finished
In the recipe before baking it says you brush the tops of the rolls with the heavy cream. 🙂