Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls That’ll Make You Do a Happy Dance

Hey there, flavor chaser! Isla here from BiteTide, and ohhh do I have something special for you today. Picture this: It’s Sunday morning. Sunlight’s streaming through the window, coffee’s brewing, and your kitchen smells like a cinnamon-sugar wonderland. But here’s the twist—these pillowy-soft, ooey-gooey cinnamon rolls are 100% gluten-free. No compromises, no cardboard texture, just pure, unapologetic joy in spiral form.

I get it—gluten-free baking can feel like walking a tightrope. Too dense! Too crumbly! But after months of testing (and many “nope” batches), I cracked the code using my secret weapon: King Arthur’s Gluten-Free Bread Flour. This blend gives us that dreamy, bakery-style fluff we crave. Plus, we’re making a double batch because: (a) sharing is caring, (b) your future self will high-five you when these appear in the freezer, and (c) let’s be real—one pan vanishes WAY too fast.

Whether it’s Christmas morning chaos or a “just because” Tuesday, these rolls are your ticket to flavor town. Grab your apron—let’s make magic!

When Disaster Sparked Deliciousness

Confession time: This recipe was born from a kitchen flop! Years ago, I promised my niece—who has celiac—”the best cinnamon rolls ever” for her birthday. Spoiler: My first attempt was… hockey pucks. Mortified, I called my grandma (queen of baking wisdom). She laughed and said, “Isla, dough needs patience, not panic.”

We spent the whole afternoon re-testing. Flour dusted the ceiling, cinnamon coated our elbows, and when we finally pulled those golden swirls from the oven? My niece’s eyes lit up like fireworks. That messy, giggly kitchen day taught me two things: Gluten-free dough is FORGIVING if you let it rise properly, and joy tastes even sweeter when shared. Now, every time I make these, I hear Grandma’s voice: “Patience, honey. Good things rise.”

Your Flavor Toolkit (Double Batch = 24 Rolls!)

For the Dough:

• 9 cups (1360g) King Arthur Gluten-Free Bread Flour – My ride-or-die! The blend of rice flour & potato starch creates lift. Don’t sub AP gluten-free flour—it won’t be as fluffy.
• ⅔ cup (130g) granulated sugar – Feeds the yeast and adds subtle sweetness. For coconut sugar swaps, reduce by 2 tbsp.
• 4½ tsp instant yeast (2 packets) – The engine of fluffiness! Ensure it’s fresh (check expiration dates).
• 4 tsp salt – Balances sweetness. Use fine sea salt to avoid crunchy bits.
• 2 tsp baking powder – Extra insurance for rise. Aluminum-free preferred.
• 2½ cups (590ml) warm water + 2 cups (472ml) warm whole milk – Heat to 110°F (like bathwater). Dairy-free? Swap milk for almond or oat milk.
• 4 large eggs – Binds and enriches. For vegan, try flax eggs (4 tbsp ground flax + 10 tbsp water).
• 12 tbsp (170g) melted butter – Flavor and tenderness. Vegan butter works great!

For the Cinnamon-Sugar Tsunami:

• 2 cups (400g) brown sugar – Dark brown = deeper flavor. Pack it tight!
• 4 tbsp cinnamon – Yes, ¼ cup! Use Ceylon for a sweeter kick.
• 16 tbsp (226g) melted butter – Brush generously—this is the “glue” for the filling.

Choose Your Frosting Adventure:

• Cream Cheese Frosting: 16 oz cream cheese, 8 tbsp butter, 2⅔ cups powdered sugar, 4 tsp vanilla. Tangy, luscious, my personal fave!
• Simple Glaze: 6 cups powdered sugar, ⅔–1 cup milk, 4 tsp vanilla, pinch salt. Lighter & quicker. Add milk slowly to avoid runniness.Print
  

  Gluten-Free Cinnamon Rolls

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  • Author: islamerrick
  • Total Time: 3 hours
  • Yield: 12-16 rolls 1x
  • Diet: Gluten Free

  Print Recipe

  Pin Recipe

  Description

  Soft, gooey gluten-free cinnamon rolls made with King Arthur Gluten-Free Bread Flour, filled with warm cinnamon sugar and topped with cream cheese frosting or classic glaze.

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  Ingredients

  Scale 1x2x3x

  • 9 cups (1360g) King Arthur Gluten-Free Bread Flour
  • ⅔ cup (130g) granulated sugar
  • 4½ tsp instant yeast (2 packets)
  • 4 tsp salt
  • 2 tsp baking powder
  • 2½ cups (590ml) warm water
  • 2 cups (472ml) warm whole milk
  • 4 large eggs
  • 12 tbsp (170g) melted butter
  • For the Filling:
  • 2 cups (400g) brown sugar
  • 4 tbsp ground cinnamon
  • 6 tbsp (85g) softened butter
  • For the Frosting (optional):
  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2–4 tbsp milk or cream

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  Instructions

  1. In a large bowl, whisk together gluten-free bread flour, granulated sugar, yeast, salt, and baking powder.
  2. In a separate bowl, combine warm water, warm milk, eggs, and melted butter.
  3. Add wet ingredients to dry ingredients and mix until a soft dough forms.
  4. Cover the dough and let it rise in a warm place until doubled, about 1-1.5 hours.
  5. Roll dough out between two sheets of parchment paper into a large rectangle.
  6. Spread softened butter evenly over the dough.
  7. Mix brown sugar and cinnamon; sprinkle evenly over butter.
  8. Carefully roll dough tightly into a log, using parchment paper to help.
  9. Cut log into 12-16 equal slices and place them in a greased baking dish.
  10. Cover and let rise for another 30-45 minutes.
  11. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
  12. For frosting, beat cream cheese and butter until smooth, add powdered sugar and vanilla, then milk to desired consistency.
  13. Spread frosting over warm rolls or drizzle with a simple glaze.

  Notes

  • Ensure all liquids are warm, not hot, to activate yeast properly.
  • Use parchment paper for easy rolling and cleanup.
  • Store leftover rolls in an airtight container; reheat gently.
  • Can be frozen before or after baking.

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

  Nutrition

  • Serving Size: 1 roll
  • Calories: 380
  • Sugar: 20g
  • Sodium: 350mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 70mg

  Keywords: gluten-free cinnamon rolls, soft cinnamon rolls, gluten-free baking, King Arthur flour, cinnamon roll recipe

Let’s Roll! (Pun Intended)

Step 1: Wake Up the Yeast
In your largest bowl, whisk flour, sugar, yeast, salt, and baking powder. 👉 Chef Hack: Whisk dry ingredients 2 full minutes—this mimics gluten development! Pour in warm water, milk, eggs, and melted butter. Mix with a wooden spoon until a shaggy dough forms. Don’t overmix! It’ll look sticky—that’s perfect.

Step 2: The Power Nap (Rise #1)
Cover the bowl with a damp towel or plastic wrap. Let it rest in a warm spot (like near a preheating oven) for 1 hour. 👉 Chef Insight: It won’t double like gluten dough but will get puffy and airy. If your kitchen is cold, place bowl over a warm water bath.

Step 3: Roll It Like You Mean It
Generously flour your counter with GF flour. Scrape dough onto surface—it’ll be soft! Divide into two equal portions. Roll one portion into a 12″x18″ rectangle. 👉 Pro Tip: Roll between two sheets of parchment paper to prevent sticking. No rolling pin? Use a wine bottle!

Step 4: Swirl Magic
Brush half the melted butter (8 tbsp) over the rectangle, leaving a 1-inch border. Mix brown sugar and cinnamon, then sprinkle half over the butter. 👉 Flavor Boost: Add orange zest or cardamom to the mix! Starting at the long edge, roll tightly. Seal the edge with a dab of water.

Step 5: Slice & Nestle
Cut log into 12 even rolls using dental floss (slide under, cross, and pull) or a sharp knife. Place in a greased 9×13 pan. Repeat with second dough portion. 👉 Space Hack: Rolls should barely touch. They’ll expand!

Step 6: Rise & Shine (Rise #2)
Cover pans with towels. Let rise 30-45 mins until rolls look “puffy and happy.” 👉 Time-Saver: Refrigerate overnight after this step! Bake cold rolls straight from fridge—just add 5 mins to bake time.

Step 7: Bake to Golden Bliss
Bake at 350°F (175°C) for 25-30 mins. Rotate pans halfway. 👉 Doneness Test: Tops should be golden, centers should read 190°F on a thermometer. Cool 10 mins before frosting.

Step 8: Frost Like a Boss
Whip frosting ingredients until smooth. Drizzle or spread over warm rolls. 👉 Extra Joy: Top with toasted pecans or sea salt flakes!

Serving Good Vibes

Slide these beauties onto a big platter—rustic is charming! Serve warm so the frosting melts into every nook. Pair with strong coffee or cold milk. For brunch parties, set up a DIY topping bar: crushed nuts, caramel sauce, fresh berries, or even crispy bacon crumbles (trust me). Leftovers? Reheat in the air fryer (5 mins at 300°F) for that fresh-baked magic.

Switch It Up!

• Apple Pie Rolls: Add 1 cup finely diced sautéed apples to the filling.
• Savory-Sweet: Mix ½ cup cooked bacon bits into the cinnamon sugar.
• Dairy-Free Delight: Use coconut oil and almond milk. Frost with coconut cream + powdered sugar.
• Chocolate Swirl: Replace cinnamon filling with Nutella or cocoa powder mixed with sugar.
• Orange Bliss: Add 2 tbsp orange zest to dough + swap vanilla for orange extract in glaze.

Isla’s Insider Scoop

Over the years, I’ve learned: GF dough loves moisture! If it feels stiff after mixing, add 1-4 tbsp warm milk. Also—don’t skip the double rise! That patience pays in fluff. One time, my dog stole a rising roll off the counter… and I learned: dogs also love GF dough (sigh). Now I guard pans like a dragon. These rolls freeze beautifully: wrap unfrosted baked rolls in foil, freeze 3 months. Thaw overnight, warm at 300°F, then frost. Brunch emergency solved!

Your Questions, Answered!

Q: Can I use active dry yeast instead of instant?
A: Yes! Dissolve it in the warm water/milk with a pinch of sugar first. Let it foam (~10 mins) before adding other ingredients.

Q: My rolls are dense. What went wrong?
A: Three common culprits: (1) Over-measuring flour—spoon flour into cup, don’t scoop! (2) Liquid too hot—it killed the yeast. (3) Skipping rise #2. Give those babes time to puff!

Q: Can I halve this recipe?
A: Absolutely! Halve all ingredients. Bake in a 9×9 pan. Rise times may shorten slightly.

Q: Why King Arthur flour specifically?
A: Its protein blend (rice + tapioca + potato) mimics gluten best. Other blends may yield gummy or crumbly results. Worth the investment!

Nutritional Info (Per Roll with Cream Cheese Frosting)

Calories: 325 | Protein: 5g | Carbs: 45g | Fat: 14g | Sugar: 22g | Fiber: 3g
Note: Stats vary based on frosting choice and ingredient swaps.

These gluten-free cinnamon rolls prove you don’t need wheat to get that classic soft, spiraled perfection. With the right flour blend, a little patience, and the included pro tips, you’ll have pillowy rolls ready for holidays, brunch spreads, or cozy weekends. Whether you frost them with tangy cream cheese or a simple glaze, they’re guaranteed to disappear fast.