Introduction

These gluten free cinnamon rolls are soft, fluffy, and packed with warm cinnamon flavor. Perfect for anyone avoiding gluten but still craving a classic sweet treat. They come topped with a creamy vanilla bean cream cheese icing that makes them irresistible.

The image shows a close-up of one cinnamon roll on a white plate with a white marbled texture surface. The cinnamon roll has three visible layers: the outer layer is thick and golden brown with a soft, fluffy texture, the middle layer has a dark brown color filled with cinnamon and sugar, and the top layer is covered with smooth, creamy white icing that glistens slightly. The cinnamon roll is partly torn open, showing its soft, gooey inside with bits of cinnamon filling crumbled on the plate. A white cloth is slightly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 16oz bag Bob’s Red Mill Gluten Free Bread Mix *
1/2 cup (100g) granulated sugar
4 1/2 tsp (or two packets) instant yeast
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 1/4 cups (300g) water
1/2 cup (110g) unsalted butter, sliced into tablespoons (vegan butter can be subbed)
1 tsp apple cider vinegar
1 large egg + 1 egg white **SEE NOTES for vegan substitute
Cornstarch, for dusting
6 tbsp unsalted butter, very soft (vegan butter can be subbed)
1/2 cup (100g) light brown sugar, packed
2 tbsp ground cinnamon
1/4 cup (55g) unsalted butter, room temp (vegan butter can be subbed)
4 oz cream cheese, room temp (vegan cream cheese can be subbed)
1 1/2 cups (170g) powdered sugar
1 tsp vanilla bean paste (or vanilla extract)

Instructions

Step 1: In a stand mixer fitted with the dough hook, combine the gluten free bread mix (discard the yeast packet), sugar, instant yeast, baking powder, baking soda, and salt. Mix for about one minute to blend.
Step 2: In a heat-safe measuring cup, warm the water, butter, and apple cider vinegar in the microwave for 1–2 minutes until warm but not hot. It’s okay if the butter doesn’t fully melt.
Step 3: With the mixer on medium speed, slowly pour in the warm liquid mixture. Scrape sides with a rubber spatula if needed to incorporate dry ingredients.
Step 4: When mostly combined, add the large egg and egg white. Mix on medium-high speed for 5 minutes until the dough is smooth and slightly stretchy.
Step 5: Let the dough rest for 10 minutes while preparing a work surface with plastic wrap and a generous dusting of cornstarch for rolling.
Step 6: Place the dough on the cornstarch bed, dust the top lightly, and press or roll out into a 13×19-inch rectangle. Mold edges evenly.
Step 7: Soften butter for filling by microwaving sliced butter for about 15 seconds until just starting to melt, then mash smooth with a fork.
Step 8: Spread the softened butter evenly over the rolled-out dough. Sprinkle with brown sugar and pat it down, then dust evenly with cinnamon.
Step 9: Carefully roll the dough into a tight log using the cornstarch underneath to prevent sticking. Remove excess cornstarch with a pastry brush.
Step 10: Use flavorless floss or a sharp knife to cut about 3 inches off each end of the log (optional: bake these separately). Then slice the rest into 7 equal rolls.
Step 11: Place a sheet of crinkled then smoothed parchment paper into a 10-inch cast iron skillet. Arrange the rolls with about a half inch space between them, one in the center and six around it.
Step 12: Preheat your oven to its lowest temperature, then turn it off. Place the skillet inside and let the rolls rise for 45 minutes to 1 hour until doubled in size. For overnight rising, cover and refrigerate after they puff up, then bring to room temperature before baking.
Step 13: Remove the skillet from the oven and preheat the oven to 350°F (175°C).
Step 14: Bake the cinnamon rolls for 25–30 minutes until golden brown and springy to the touch.
Step 15: While rolls cool, prepare the icing. In a small bowl, mash together room temperature butter and cream cheese until smooth.
Step 16: Gradually mix in powdered sugar, about 1/2 cup at a time, then stir in vanilla bean paste or extract until smooth.
Step 17: Spread the cream cheese icing over the slightly warm rolls and serve.

Tips & Variations

Use vegan butter and cream cheese substitutes to make this recipe fully vegan.
Make sure the butter for spreading is very soft to avoid tearing the dough.
Flavorless floss cuts the rolls cleanly without squishing them.
For more flavor, add chopped nuts or raisins to the filling before rolling.
Letting the dough rise overnight in the fridge results in deeper flavor and easier morning baking.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in a microwave or oven before serving to restore softness. Rolls can also be frozen without icing; thaw before baking or reheating and add icing fresh.

How to Serve

A black round pan lined with crumpled white parchment paper holds seven cinnamon rolls closely stacked together. Each cinnamon roll has a light brown dough base with dark brown cinnamon swirls visible beneath a thick, creamy white icing that covers most of each roll unevenly, showing some texture and slight melting. The pan rests on a white marbled surface with a soft fabric napkin with black stripes visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls vegan?

Yes, simply replace the butter with vegan butter, cream cheese with vegan cream cheese, and substitute the egg with a flax or chia egg alternative. The texture and flavor will remain delicious.

Why is the dough resting important?

Resting allows the gluten free dough to hydrate and relax, making it easier to roll out and creating a better texture in the final rolls.