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The Ultimate Gluten Free Cinnamon Roll Recipe

This recipe will yield the softest, yummiest cinnamon rolls with the quintessential cinnamon sugar goodness, and no one will ever think they are GLUTEN FREE! They are perfect for special occasions, like Christmas morning, or a slow paced Saturday morning.
Print Recipe
Prep Time:25 minutes
Cook Time:20 minutes
Rise Time:45 minutes

Ingredients

Dough

  • 4 1/2 cups gluten free bread flour You can find my recipe HERE or you could use King Arthur's Gluten Free Bread Flour Blend or another bread flour, though I haven't tested this recipe with other blends
  • 3 tablespoons whole psyllium husk
  • 2 tsp salt
  • 1 tsp baking powder
  • 2 tsp guar gum or xanthan gum omit if your flour blend has a binder
  • 1 cup water
  • 1 cup whole milk
  • 1/4 cup sugar
  • 2 3/4 tsp dry active yeast
  • 2 eggs room temperature
  • 6 tablespoons melted butter

Filling

  • 1/2 cup brown sugar
  • 1/2 cup coconut sugar
  • 6 tablespoons melted butter

Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • 6 tablespoons butter softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla

Cinnamon Frosting

  • 2 cups powdered sugar
  • 1/2 stick of butter softened
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla
  • Sprinkle of Cinnamon

Instructions

  • Step 1: Activate the Yeast
  • Warm the Liquid Mixture: In a small saucepan, combine the milk, sugar, and water. Warm over medium heat until it reaches 115°F. Remove from heat, pour the mixture into a bowl, and sprinkle the active dry yeast over the top. Stir gently and let it sit for 5–10 minutes until foamy. This indicates the yeast is active. You could use instant yeast, but you would skip this step and add the yeast to the dry ingredients, then add the wet ingredients with the other wet ingredients.
  • Step 2: Prepare the Dry Ingredients
  • Mix Dry Ingredients: In the large bowl of a stand mixer, add the bread flour, salt, baking powder, psyllium husk, and guar gum. Use the paddle attachment on low speed to mix until well combined.
  • Step 3: Combine Wet and Dry Ingredients
  • Add Yeast Mixture and Eggs: With the mixer running on low speed, slowly pour in the activated yeast mixture. Add the egg and continue mixing until the dough begins to come together.
  • Add Butter and Knead: Gradually add the melted butter, one tablespoon at a time. Increase the mixer speed to medium and knead the dough for about 5 minutes, or until it’s smooth and well combined. The dough should be slightly sticky but elastic.
  • Step 4: Chill the Dough
  • Refrigerate the Dough: Cover the mixing bowl with plastic wrap and refrigerate for 20 minutes to make the dough easier to handle.
  • Step 5: Roll Out the Dough
  • Prepare the Filling: While the dough is chilling, prepare your filling by mixing the brown sugar and coconut sugar with cinnamon in a small bowl.
  • Roll the Dough: Place a piece of parchment of the counter and lightly dust a clean surface with flour. Roll out the chilled dough into a rectangle, approximately 1/4-inch thick. You can use a floured rolling pin or your hands, the dough will be very soft and easy to work with.
  • Step 6: Add the Filling
  • Spread the Butter and Sugar Mixture: Brush the melted butter evenly over the top of the dough, leaving a slight border around the edges. Sprinkle the cinnamon-sugar mixture over the buttered dough, pressing gently to adhere it.
  • Step 7: Roll and Slice
  • Roll Up the Dough: Starting from one long edge, roll the dough tightly into a log. Use the parchment to help roll up the dough. Use a sharp knife to cut the log into 12 even slices.
  • Step 8: Final Rise
  • Let the Rolls Rise: Arrange the rolls in a greased baking dish, leaving a bit of space between each roll. Cover with a cloth and let them rise in a warm place for 30–45 minutes, or until doubled in size.
  • Step 9: Bake the Rolls
  • Bake: Preheat your oven to 350°F. Bake the rolls for 25–30 minutes, or until golden brown.
  • Step 10: Frost and Serve
  • Frost: While the rolls are warm, spread the prepared frosting generously over the top. Allow the frosting to melt slightly into the rolls before serving.
Servings: 12