Gluten Free Cinnamon Rolls

If you’ve ever worried that Gluten Free Cinnamon Rolls might be dry, crumbly, or just meh—friend, pull up a chair. This recipe is the real deal. Soft, fluffy, sweet, and topped with a dreamy cream cheese frosting, these rolls are the kind that make everyone hover around the kitchen asking, “Are they ready yet?”

I know mornings can feel rushed and weekends fly by faster than we’d like. That’s exactly why I love recipes like this. These Gluten Free Cinnamon Rolls are comforting, dependable, and absolutely worth it—whether you’re making them for a slow Sunday brunch, a holiday morning, or a “we survived the week” treat.

And yes… no one will guess they’re gluten free. Not even that person.

Why You’ll Love These Gluten Free Cinnamon Rolls

Let me count the ways (because there are many):

• They’re soft and pillowy, not dense or gritty
• The dough is easy to work with (no fighting it like a bad mood)
• The cinnamon-sugar swirl is generous and gooey
• They can be made ahead—hello, stress-free mornings
• Perfect for gluten-free eaters and everyone else at the table

This recipe has saved me more than once when I wanted something special without complicated steps. It’s comfort food that actually comforts.

Ingredients You’ll Need

For the Cinnamon Rolls

• 4 ⅓ cups all-purpose gluten-free flour with xanthan gum (I use GF Jules), divided
• 1 package (2 teaspoons) active dry yeast
• 1 cup milk (skim or any milk you like)
• 1 cup mashed, cooked potato*
• 5 tablespoons butter or dairy-free butter, cut up
• ⅓ cup + 1 tablespoon granulated sugar
• 1 teaspoon salt
• 2 large eggs

*To make the mashed potato: Peel and cube one potato, boil 15–20 minutes until soft, drain, and mash with a fork. You can make this ahead and refrigerate it.

Filling

• 3 tablespoons butter, softened
• 1 cup packed brown sugar
• 2 tablespoons cinnamon

Frosting

• 2 cups powdered sugar
• 8 ounces cream cheese, room temperature
• 4 ounces butter, room temperature

How to Make Gluten Free Cinnamon Rolls

1. Prep the Pan and Filling

Generously grease a 13×9-inch baking dish with oil. Set aside.
In a small bowl, mix the brown sugar and cinnamon. Set that aside too—this is the magic.

2. Start the Dough

In a large mixing bowl, combine 1½ cups of the gluten-free flour and the yeast.

In a saucepan, gently heat the milk, mashed potato, butter, sugar, and salt until warm (about 120–130°F). The butter should just melt—no boiling.

Add the warm mixture and eggs to the flour bowl. Using an electric mixer, mix on low to medium for 30 seconds, scraping the sides. Then mix on medium-high for 1 minute until smooth.

3. Add Remaining Flour

Gradually add the rest of the flour while mixing. Stop once the dough is soft, pliable, and not sticky. Depending on your kitchen and climate, you may not need the final ⅓ cup. Trust your hands here.

4. Roll It Out

Roll the dough into an 18×12-inch rectangle on a silicone mat or lightly floured surface. Aim for even thickness—no perfection required.

Spread softened butter over the dough. Sprinkle the cinnamon-sugar mixture evenly, leaving 1 inch bare along one long edge.

5. Roll and Slice

Starting from the long side with filling, tightly roll the dough into a spiral. Pinch to seal.

Slice into 12 rolls (about 1½ inches thick) and place them in the prepared pan.

6. Rise

Cover with oiled plastic wrap and a kitchen towel. Let rise in a warm spot for about 1 hour, until nearly doubled in size.

7. Bake

Preheat oven to 350°F.
Bake rolls for 30–35 minutes, until golden and cooked through (200°F in the center).

Let cool for 10 minutes before frosting.

Cream Cheese Frosting (The Best Part)

In a large bowl, beat cream cheese, butter, and powdered sugar until smooth and fluffy. Spread generously over warm rolls and let it melt into every swirl. This is not the time to hold back.

Helpful Tips From My Kitchen

• If the dough feels too soft, chill it for 10 minutes—it’ll behave better
• For extra-large rolls, cut into 9 instead of 12
• If your rolls brown too quickly, loosely cover with foil
• Thick frosting is just extra love, not a mistake

Make-Ahead Option (Yes, Please!)

These Gluten Free Cinnamon Rolls can be prepped the day before. After slicing and placing them in the pan, cover tightly and refrigerate up to 18 hours.

The next morning, let them sit on the counter for 30 minutes while the oven preheats, then bake as directed. Your future self will thank you.

FAQs About Gluten Free Cinnamon Rolls

A Sweet Ending Worth Waking Up For

There’s something extra special about pulling warm Gluten Free Cinnamon Rolls from the oven—the smell alone feels like a hug. Whether you’re feeding family, friends, or just yourself (no judgment here), this recipe brings that cozy, bakery-style joy right into your kitchen.

From my slow-cooker-loving heart to yours—happy baking, and don’t forget to grab the biggest roll.

Keep the Cozy Baking Vibes Going

If these Gluten Free Cinnamon Rolls hit the spot, there’s plenty more cozy goodness waiting for you here—perfect for slow mornings, holiday baking, or those moments when you just need something sweet and comforting:

• Vegan Gluten-Free Sugar Cookies – Soft, lightly sweet, and great for sharing (or not ). These are a wonderful treat if you’re baking for mixed diets.
• Crockpot Cinnamon Roll Monkey Bread – All the cinnamon-sugar magic you love, but even easier. Perfect for brunch or when you want dessert without turning on the oven.
• Slow Cooker French Toast Casserole – Warm, cozy, and ideal for feeding a crowd with almost zero morning effort.
• Gluten-Free Cupcakes – Moist, tender, and perfect when you’re craving a classic bakery-style treat without the gluten.

If you gave these cinnamon rolls a try, I’d love to hear how they turned out! 💬
Leave a quick review and tap those ⭐⭐⭐⭐⭐ stars—it truly helps other home cooks and makes my day more than you know. Happy baking!

Gluten Free Cinnamon Rolls

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• Author: Mounia
• Total Time: 1 hour 5 minutes
• Yield: 12 rolls 1x
• Diet: Gluten Free

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Description

Soft, fluffy Gluten Free Cinnamon Rolls with gooey cinnamon swirls and creamy vanilla icing. These bakery-style rolls are comforting, make-ahead friendly, and perfect for brunch, holidays, or cozy mornings at home.

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Ingredients

Scale 1x2x3x

Cinnamon Rolls

• 4 ⅓ cups all-purpose gluten-free flour with xanthan gum (divided)

• 2 teaspoons active dry yeast

• 1 cup milk (any kind)

• 1 cup mashed cooked potato

• 5 tablespoons butter or dairy-free butter, cut up

• ⅓ cup + 1 tablespoon granulated sugar

• 1 teaspoon salt

• 2 large eggs

Filling

• 3 tablespoons butter, softened

• 1 cup packed brown sugar

• 2 tablespoons cinnamon

Frosting

• 2 cups powdered sugar

• 8 oz cream cheese, room temperature

• 4 oz butter, room temperature

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Instructions

1. Generously grease a 13×9-inch baking dish with oil. Set aside.

2. In a small bowl, mix brown sugar and cinnamon for the filling. Set aside.

3. In a large bowl, combine 1½ cups gluten-free flour and yeast.

4. In a saucepan, heat milk, mashed potato, butter, sugar, and salt until warm (120–130°F), just until butter melts.

5. Add warm mixture and eggs to flour mixture. Mix with an electric mixer for 30 seconds on low, then 1 minute on medium-high until smooth.

6. Gradually add remaining flour until dough is soft, pliable, and not sticky. Do not overmix.

7. Roll dough into an 18×12-inch rectangle.

8. Spread softened butter over dough, sprinkle cinnamon-sugar filling evenly, leaving 1 inch bare on one long side.

9. Roll tightly into a log, pinch seam closed, and slice into 12 rolls.

10. Place rolls in prepared pan. Cover and let rise in a warm place for 1 hour, until nearly doubled.

11. Preheat oven to 350°F.

12. Bake for 30–35 minutes, until golden and center reaches 200°F.

13. Cool 10 minutes. Mix frosting ingredients until smooth and spread over warm rolls. Serve and enjoy.

Notes

Dough texture matters more than exact flour amount—stop adding flour once dough is soft and pliable.

Rolls can be assembled, covered, and refrigerated up to 18 hours before baking.

Best enjoyed warm the day they’re baked.

Dairy-free butter and milk work well for a dairy-free version.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cinnamon roll
• Calories: 420 kcal
• Sugar: 34 g
• Sodium: 320 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 75 mg