These Soft and Fluffy Gluten-Free Cinnamon Rolls are everything you want in a homemade cinnamon roll: pillowy-soft dough, a buttery brown sugar cinnamon filling, and a sweet cream cheese glaze. Even though they are gluten-free, they stay tender and fluffy instead of dry or crumbly.
They are perfect for breakfast, brunch, holidays, or whenever you want something warm and comforting straight from the oven.
Ingredients
For the Dough
- 2 ¼ cups (280 g) gluten-free all-purpose flour blend
- ¼ cup (50 g) granulated sugar
- 2 ¼ teaspoons (7 g) instant yeast
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180 ml) warm milk, about 105–110°F (40–43°C)
- 1 large egg, room temperature
- ¼ cup (60 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 tablespoon psyllium husk powder, if your gluten-free flour blend does not already contain xanthan gum
For the Cinnamon Filling
- ⅓ cup (75 g) unsalted butter, softened
- ½ cup (100 g) packed brown sugar
- 1 ½ tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cream Cheese Glaze
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Equipment
- 9-inch round or square baking pan
- Parchment paper
- Mixing bowls
- Rolling pin
- Sharp knife or unflavored dental floss
Instructions
1. Prepare the Dough
First, lightly grease a 9-inch baking pan and line the bottom with parchment paper.
Next, add the gluten-free flour, sugar, instant yeast, baking powder, salt, and psyllium husk powder to a large mixing bowl. Whisk everything together until evenly combined.
After that, pour in the warm milk, egg, melted butter, and vanilla extract.
Stir with a wooden spoon or spatula until a soft, sticky dough forms.
Important: Gluten-free dough is usually softer and stickier than traditional wheat dough. Do not add lots of extra flour, because this can make the finished rolls dry.
2. Let the Dough Rest
Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rest for about 10–15 minutes. This gives the gluten-free flour time to absorb the liquid and makes the dough easier to handle.
Meanwhile, prepare the cinnamon filling.
3. Make the Cinnamon Filling
In a small bowl, combine the softened butter, brown sugar, cinnamon, vanilla extract, and salt.
Mix until you have a smooth, spreadable paste.
Set aside.
4. Roll Out the Dough
Place a large sheet of parchment paper on your work surface.
Lightly grease the parchment with a little butter or oil.
Transfer the dough onto the parchment.
Place another sheet of parchment paper on top.
Using a rolling pin, gently roll the dough into approximately a 12 × 16-inch rectangle.
Try to keep the thickness even throughout.
Because gluten-free dough can be delicate, rolling it between parchment sheets makes this step much easier.
5. Add the Filling
Carefully remove the top sheet of parchment.
Spread the cinnamon-butter mixture evenly over the surface of the dough, leaving about ½ inch around the edges.
Make sure the filling reaches almost all the way to the sides so every roll has plenty of cinnamon flavor.
6. Roll the Dough
Starting from one of the long sides, carefully roll the dough into a log.
Use the parchment paper to help lift and guide the dough as you roll.
Roll gently but firmly enough to keep the spiral together.
Once rolled, place the seam underneath.
7. Cut the Rolls
Using a sharp knife or unflavored dental floss, cut the log into 9 equal rolls.
For especially neat rolls, use dental floss: slide it underneath the log, cross the ends over the top, and pull to slice through the dough.
Place the rolls cut-side up in the prepared baking pan.
Leave a little space between them so they have room to expand.
8. Let Them Rise
Cover the pan loosely with plastic wrap or a clean towel.
Place it somewhere warm and let the rolls rise for approximately 45–60 minutes.
They should look noticeably puffier.
Gluten-free dough may not double in size like traditional dough, so look for a clear increase in volume rather than waiting for it to completely double.
9. Preheat the Oven
When the rolls are nearly finished rising, preheat your oven to:
350°F (175°C).
10. Bake
Remove the cover and place the pan in the preheated oven.
Bake for approximately 25–30 minutes, or until the tops are lightly golden and the center rolls are cooked through.
Do not overbake them. Gluten-free baked goods can become dry if they stay in the oven too long.
If the tops begin browning too quickly, loosely cover the pan with foil during the final part of baking.
11. Make the Cream Cheese Glaze
While the cinnamon rolls are baking, prepare the glaze.
Add softened cream cheese and butter to a bowl.
Beat until smooth and creamy.
Add powdered sugar and vanilla extract.
Mix again until smooth.
Gradually add milk, 1 teaspoon at a time, until the glaze reaches your preferred consistency.
For a thick frosting, use less milk. For a drizzleable glaze, add a little more.
12. Frost the Cinnamon Rolls
Remove the cinnamon rolls from the oven and let them cool for about 5–10 minutes.
While they are still warm, spread the cream cheese glaze generously over the top.
The warmth will allow the frosting to melt slightly into the cinnamon swirls.
Serve warm and enjoy!
Recipe Notes
Use the Right Gluten-Free Flour
For the best texture, use a good gluten-free all-purpose flour blend designed for baking.
If your flour blend already contains xanthan gum, you generally do not need to add extra psyllium or xanthan gum.
Different gluten-free flour blends absorb liquid differently, so the dough may need a small adjustment.
Don’t Add Too Much Flour
The dough should be soft and slightly sticky.
Adding too much flour can result in dense, dry cinnamon rolls.
Use parchment paper rather than adding large amounts of flour when rolling the dough.
Let the Rolls Rise Properly
A warm, draft-free place helps the yeast work.
However, avoid placing the dough somewhere extremely hot, because excessive heat can damage the yeast or cause the butter in the filling to melt.
Don’t Overbake
The rolls should be lightly golden on top and cooked through in the center.
Overbaking is one of the easiest ways to turn soft gluten-free cinnamon rolls into dry ones.
Storage
Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days.
For the best texture, warm individual rolls in the microwave for about 15–25 seconds before serving.
If you prefer, you can also warm them in a 300°F (150°C) oven for several minutes.
Can You Freeze Gluten-Free Cinnamon Rolls?
Yes.
For best results, freeze the baked cinnamon rolls without the cream cheese frosting.
Allow them to cool completely, then wrap each roll tightly in plastic wrap and place them in a freezer-safe bag or container.
Freeze for up to 2–3 months.
Thaw overnight in the refrigerator or at room temperature, then warm before serving.
Prepare fresh cream cheese frosting when you’re ready to eat them.
Make-Ahead Instructions
You can prepare the rolls the night before.
After cutting and placing the rolls in the baking pan, cover them tightly and refrigerate overnight.
The next morning, allow them to sit at room temperature for approximately 45–60 minutes, or until slightly puffy.
Then bake according to the recipe.
Recipe Variations
Maple Cinnamon Rolls
Replace the vanilla in the frosting with 1 tablespoon of pure maple syrup for a delicious maple flavor.
Pecan Cinnamon Rolls
Sprinkle ½ cup of finely chopped pecans over the cinnamon filling before rolling the dough.
Orange Cinnamon Rolls
Add 1 teaspoon of finely grated orange zest to the filling and another ½ teaspoon to the cream cheese glaze.
Chocolate Cinnamon Rolls
Sprinkle ⅓ cup of mini chocolate chips over the cinnamon filling before rolling.
Nutrition Facts
Approximate nutrition per roll, based on 9 rolls:
- Calories: 390 kcal
- Carbohydrates: 58 g
- Protein: 5 g
- Fat: 16 g
- Saturated Fat: 9 g
- Fiber: 3 g
- Sugar: 27 g
- Sodium: 300 mg
Nutrition information is an estimate and will vary depending on the gluten-free flour, milk, butter, and other brands used.
Frequently Asked Questions
Why are my gluten-free cinnamon rolls dense?
Dense rolls can happen if the dough contains too much flour, the yeast is inactive, or the rolls did not have enough time to rise.
Make sure your yeast is fresh and allow the dough to become noticeably puffy before baking.
Can I make these without psyllium husk?
Yes, if your gluten-free flour blend already contains a suitable binder such as xanthan gum.
If the flour blend contains neither xanthan gum nor another binder, adding psyllium husk helps improve the dough’s structure and softness.
Can I use dairy-free milk?
Yes. Unsweetened almond milk, oat milk, or another dairy-free milk can be used.
For a dairy-free version, also replace the butter and cream cheese with suitable dairy-free alternatives.
Can I use active dry yeast?
Yes.
If using active dry yeast, dissolve it in the warm milk with a little of the sugar and let it sit for about 5–10 minutes until foamy before adding the remaining ingredients.
Why is my dough sticky?
Gluten-free dough naturally tends to be softer and stickier than wheat-based dough.
Instead of adding lots of flour, use lightly greased parchment paper to make rolling and shaping easier.
Can I make smaller cinnamon rolls?
Absolutely.
Cut the dough into 12 smaller portions instead of 9. Reduce the baking time slightly and start checking them around 20–22 minutes.
Final Thoughts
These Soft and Fluffy Gluten-Free Cinnamon Rolls prove that gluten-free baking can still produce wonderfully tender, fluffy, and indulgent results.
The secret is keeping the dough soft, giving it enough time to rise, and avoiding overbaking. Once they’re warm from the oven and covered with creamy cream cheese glaze, they’re incredibly hard to resist.
Serve them fresh with coffee, tea, or a cold glass of milk for the ultimate cozy breakfast treat.
