Name: Gluten Free Cinnamon Rolls + VIDEO
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 20 min
Yield: 10
Ingredients: 2 cups powdered sugar; 1/4 -1/3 cup milk; 2 teaspoons vanilla extract; pinch of salt; 2 and 1/2 cups King Arthur Gluten Free Bread Flour, plus more for rolling dough; 1/4 cup sugar; 2 tsp instant yeast; 1 tsp salt; 1 tsp baking powder; 1/4 cup warm water; 1/2 cup warm whole milk; 1 egg, room temperature; 3 TBSP softened, unsalted butter; 1/2 cup light brown sugar; 1 TBSP ground cinnamon; 5 TBSP butter, softened, not melted; pinch of salt; ½ TBSP unsalted butter, softened, for buttering skillet; 1/3 cup heavy cream, warm

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Soft cinnamon rolls with a rich brown sugar filling and sweet icing make for the most delicious breakfast, brunch or even snack. A sweet indulgence, these tender rolls (thanks to a special flour) have such a close texture to REGAULAR cinnamon rolls. There’s also a dairy-free option too! These sweet rolls are free of: gluten, soy, peanuts and tree nuts.

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WHY THESE GLUTEN-FREE CINNAMON ROLLS ROCK/WHAT MAKES THEM DIFFERENT

The biggest difference between these and many cinnamon rolls out there is the specialty blend of flour. This blend is still fairly new, and I (living in Idaho) had to buy it online. You may have to as well. This is specifically made for gluten-free bread applications and produces a very soft, tender bread.

I also do a few extra things: I add water to my oven, to ensure a moist environment, so the dough doesn’t dry out, which can cause it to rise less if it’s tight and dried out, plus it affects the texture. No one wants a hard texture.

I also cover these. Most people bake their cinnamon rolls uncovered. By covering them for 3/4 the baking time, it traps the moisture in, which again helps in a tender end product.

I pour heavy cream over the cinnamon rolls before they bake, thus helping the taste, and texture by giving it the extra liquid to ensure the dough is surrounded by this rich, loving liquid and doesn’t dry out. This also gives a nice caramelization on the bottom of the cinnamon rolls.

All of these things combined make for a SUPERIOR gluten-free cinnamon roll you’ll be making on repeat. I fed these to my two children who have no food allergies and they said they’re just as good as grandma’s, so I’ll take that as a huge win!

WHAT GLUTEN-FREE FLOUR YOU SHOULD USE

You’ll want to use King Arthur’s Gluten Free Bread Flour. See below for the ingredients and specialty notes as to why this is only gluten-free and not wheat free.

ARE THESE GLUTEN-FREE CINNAMON ROLLS WHEAT FREE?

No, if you use the King Arthur Bread Flour, they are not wheat free, as it still uses wheat starch. This is a very important distinction. I recommend this flour because it’s the closest flour in the US to mimic regular wheat flour by still utilizing wheat starch (not the gluten containing portion of the grain). This is still considered gluten-free. European flours and brands have been doing this for several years. King Arthur is the first US brand that I’ve found to offer this in America.

King Arthur’s Gluten Free Bread Flour ingredients are:

“Gluten-free wheat starch*, corn starch, cellulose and psyllium fiber blend, sorghum flour, pea protein, xanthan gum, enzymes.
“*The wheat starch has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods”

The label doesn’t have a wheat allergy call out, but it does have a bolded: “CONTAINS: Wheat.” listed below the ingredient listing.

At the bottom of the bag on the back, it also has listed for more information:

“Gluten-free wheat starch: This flour contains Gluten-Free Wheat Starch for the taste and texture of traditional bread. To learn more and to discover our favorites recipes and tips, scan the QR code or visit BakeWith.Us/GlutenFreeBread”

*If you cannot have wheat starch due to a wheat allergy, swap in King Arthur’s Gluten Free Measure for Measure flour.* I’ve heard from many Celiacs that they love this flour and it’s their new favorite because it produces superior results. If you don’t feel comfortable using it, totally understandable.

CAN THESE CINNAMON ROLLS BE DAIRY FREE?

Yes! I’ve successfully made them using both Country Crock Plant Butter with Olive Oil, and Earth Balance Buttery Sticks (they also have a soy free version too). For the milk and heavy cream replacement, use Country Crock Plant Cream in its place.

CAN I USE A LESSER FAT MILK?

Whole milk obviously will make the dough richer, but I’ve also successfully used 1% milk in a pinch.

CAN THESE CINNAMON ROLLS BE EGG FREE?

I wouldn’t recommend it. If you’re looking for a gluten-free vegan sweet roll, I’d recommend these ones, which are also nice because they come from a mix. They’re listed as vegan gluten-free orange rolls, but you can easily swap in the typical brown sugar filling to make them cinnamon rolls.

TOOLS NEEDED FOR GLUTEN FREE CINNAMON ROLLS

Kitchenaid stand mixer with the dough hook
Measuring cups and spoons
Pizza cutter, or sharp knife to cut the dough into strips
Spatula
Small mixing bowl
10 inch cast iron or ceramic skillet
Optional: measuring tape, or measurable pastry mat

*Because this doesn’t make a full dozen, I’ve always opted to bake mine in the round skillet. If you wanted to, I’m sure you could fit these in a 9×11 glass baking dish, or even a 13×9 glass baking dish with some space leftover. I’ve never tried it, but guess it wouldn’t affect it too much.

INGREDIENTS NEEDED:

DOUGH:
- King Arthur Gluten Free Bread Flour
- Sugar
- Instant yeast
- Salt
- Baking powder
- Warm water
- Warm whole milk
- Egg, room temperature
FILLING:
- Butter
- Light brown sugar
- Cinnamon
- Heavy cream
- Salt
ICING:
- Powdered sugar
- Milk
- Vanilla extract
- Salt

PROOFING AND RISING TIPS:

I don’t find that my cinnamon rolls will double like their regular counterparts, but they will rise a little in height and stretch out a bit. If you’re having problems rising, I’d suggest these tips:

I hit the “warm” button on my oven while I’m making the dough. That way, my oven is a warmer temperature, especially if making these in the winter. (I turn it off before I put the rolls in there to rise, though.)
I put a large pot of steaming water in my oven along with the rolls. I find this helps it be a more humid environment.
I leave my oven light on. This little difference helps keep the oven warmer from the heat the bulb gives off.
Be patient. I let mine rise anywhere from 1 hour to 1 hour and a half.
Cinnamon rolls will still taste great, even if they don’t rise as much as you’d hope they would.
Note that even mine aren’t doubled in volume like regular wheat during the proofing process.They will finish rising and finally touch completely once they’ve baked.

WHAT TYPE OF ICING SHOULD I USE?

Cinnamon rolls typically call for either cream cheese frosting or a simple sugar glaze (recipe in the card). In my photos, I opted for a simple glaze, but use whichever one you prefer.

If you need a vegan cream cheese frosting, use the one listed in my carrot sheet cake recipe. It’s great!

CAN I MAKE THESE AHEAD OF TIME?

I always want cinnamon rolls right away, but assume these tried and true methods should work for those of you who plan ahead better than I:

Option 1: Make the dough and store it in the fridge with tightly wrapped saran wrap. The next day, roll out, fill, shape, pour the heavy cream and bake according to directions.
Option 2: Or, you can make the dough, roll it out, fill, shape it and then place it in the skillet and tightly wrap it with saran wrap. The next day, set them on the counter and bring them to room temperature. If they haven’t raised enough, you can proof them in the oven for a bit to your liking, then pour the heavy cream, bake and frost.

VIRAL HEAVY CREAM TRICK

If you’ve been on TikTok or Instagram, you’ve seen a new sensation for making cinnamon rolls: pouring some heavy whipping cream over the top of them before baking. If there’s enough people talking about it, it’s because they’re right. It turns the bottom this sticky, caramely wonderfully rich base. I’m talking scraping-the-pan-for-any-leftover-bits good! Please note that the temperature of the cream makes a difference. You don’t want to pull out cold cream from your fridge, as this could retard the rising of the rolls being hit with cold liquid. I take mine out of the fridge with the rest of the ingredients and let it sit there to become room temperature while I make and let rise the cinnamon rolls. You’ll also want to loosely cover it with aluminum foil to help trap that moisture for at least half the baking time, to 3/4 the baking time to ensure it stays sticky and moist.

*I do live in a very dry climate, so you may need to adjust the length of aluminum foil if you live in a more humid location.

If you need it to be dairy free, I’ve had success using Country Crocks Plant Cream in the same amount. Here is a photo of the cinnamon rolls with the heavy cream poured on top.

TIPS FOR MAKING CINNAMON ROLLS GLUTEN FREE

Spoon and then level your flour. This helps the flour not be compacted (like when scooping your measuring cup in the bag) so that you don’t end up with too much flour. Too much flour equals a tough/dried out cinnamon roll.
Measure your cinnamon rolls when cutting/rolling them. Having them be the same height and width helps them cook evenly. I usually aim for 1 and 1/4 inches or 1 and 1/2 inches wide. You’ll see in the video I make a perfect rectangle and measure. You don’t have to be that precise if you don’t want, but do aim for as symmetrical rolls as you can.
Pour heavy cream over the cinnamon rolls before they bake for extra golden, caramel deliciousness
When you make the filling, make sure the butter isn’t melted, but soft enough to make a paste. I find if my butter is too melted, it tends to seep out when rising.
Proof and bake your cinnamon rolls with hot water in the oven. I just use my oven safe pot and fill it with four cups of steaming water. This also helps to make more of a humid baking environment to help them not become too tight so they won’t rise as much as dry out as much as gluten-free flour is want to do.
Bake your cinnamon rolls with aluminum foil for 3/4 of the baking time. This helps trap in moisture and helps them not dry out.
Frost generously and when they’re warm. This helps the frosting nestle down into the crannies of the cinnamon roll, helping the frosting to not just sit on top.
Enjoy the first day for best results–though I dare you to have any leftover past 24 hours!

HOW DO I STORE THESE?

I keep leftovers room temperature for 1-2 days, tightly covered in cling film/saran wrap. It never hurts to nuke a roll in the microwave for just a few seconds to warm it up, which can help refreshen the texture if it’s toughened up a bit.

WHEN ARE CINNAMON ROLLS GOOD?

Cinnamon rolls for me are synonymous with Easter brunch, Christmas breakfast, special occasions and weekends. Basically anytime you want a sweet indulgence for breakfast or brunch.

I like to pair my cinnamon rolls with something savory and something with protein since they’re so sweet, like:

Bacon
Breakfast sausage
Quiche
Fruit bowl
Yogurt

*I also have a list of 150+ allergy friendly breakfast ideas.

IS THERE A VIDEO SHOWING HOW TO MAKE THEM?

I do! Watch the video if you’d like to see how to make them. Please note that I forgot to film me putting the cream on–sorry! Human error. I hope it helps! The video should auto populate. If it doesn’t, the video is embedded into the bottom of the recipe card. If all else fails, you can view the video on my YouTube Channel.

Gluten Free Cinnamon Rolls + VIDEO

Yield: 10

Prep Time: 30 minutes

Cook Time: 35 minutes

Additional Time: 1 hour 15 minutes

Total Time: 2 hours 20 minutes

Soft cinnamon rolls with a rich brown sugar filling & sweet icing make the most delicious breakfast, brunch or even snack! (DF option too!)

Ingredients

DOUGH:

2 and 1/2 cups King Arthur Gluten Free Bread Flour, plus more for rolling dough
1/4 cup sugar
2 tsp instant yeast
1 tsp salt
1 tsp baking powder
1/4 cup warm water
1/2 cup warm whole milk
1 egg, room temperature
3 TBSP softened, unsalted butter

FILLING:

1/2 cup light brown sugar
1 TBSP ground cinnamon
5 TBSP butter, softened, not melted
pinch of salt

ADDITIONAL:

½ TBSP unsalted butter, softened, for buttering skillet
1/3 cup heavy cream, warm

ICING:

2 cups powdered sugar
1/4 -1/3 cup milk
2 teaspoons vanilla extract
pinch of salt

Instructions

Get out your cream, butter and egg first so they can start coming to room temperature while you gather your tools and ingredients.
Grease your skillet.
In a kitchen aid stand mixer, with the dough hook attachment on, pour the dry ingredients: flour, sugar, yeast, salt and baking powder and stir.
Add the wet ingredients: water, milk (making sure they're warm so they don't inhibit the yeast growth), egg and softened butter. (I nuke my milk in the microwave for a few seconds. And you can set your egg in some hot water for a few minutes if it still feels cold by the time you need to use it.)
Stir by turning on your kitchenaid mixer for 2.5 minutes. Stop, and scrape down the sides and the bottom, making sure everything is incorporating. Turn it back on and stir for another 2.5 minutes (5 minutes total).
While you start working with the dough, I like to turn my oven on to "warm" to get it ready for proofing.
Turn the dough out onto a clean, floured surface. Sprinkle additional flour on top of the dough and on your rolling pin. Roll the dough out to approximately 11x15 inches rectangle.
In a small mixing bowl, combine your filling ingredients and stir until it's totally incorporated.
Spread the filling mixture until it's almost touching the edges, evenly.
Measure 1 and 1/4 inch strips and individually roll up each cinnamon roll (see the video for this). If you don't want to measure, do your best to eyeball it. I've done anywhere from 7-10 cinnamon rolls out of this dough, depending on the size and thickness of strips you want. You'll just have to watch the bake time if you vary in size and thickness.
Set the rolled up strips in the greased skillet. Cover with saran wrap.
Turn off your oven from "warm", and turn the light on. Take 4 cups of steaming hot water (I put mine in an oven safe pot) and set it in the oven, along with the covered cinnamon rolls. This will help make it more humid for rising.
Allow to rise 1 hour to 1 hour and 15 minutes. They will not double, but should look taller and thicker (see photos above).
Take the cinnamon rolls out of the oven and preheat it to 350.
While it's preheating, pour your room temperature cream on top of each individual cinnamon roll.
Cover with aluminum foil.
Place in your preheated oven and bake for 25 minutes.
After 25 minutes, take the aluminum foil off and bake another 8-10 minutes. You don't' want to overbake them so that they're tough. I touch them with my finger and if they feel done I take them out.
While they sit on the counter, make your icing by stirring all of the ingredients together. Icing is forgiving, so if it's too thick, add more milk. If it's too thin, add more powdered sugar to your liking. Ice/frost right away. If you ice while they're warm, the icing will nestle into all the nooks and crannies.
Best enjoyed warm and the first day. Can keep room temperature, covered for another day. To freshen them up, you can microwave them for just a few seconds.
*If you need make ahead directions, those are written above the post.

Notes

*If you need these to be WHEAT free, swap in King Arthur's Measure for Measure gluten free flour. It won't be the same texture, but as close as it can get.

For dairy free options, see above the recipe card.

Be sure to read the FAQs above and watch the video .

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Inspired by Meaningful Eats, The Loopy Whisk, Life After Wheat, and This Vivacious Life

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 383mgCarbohydrates: 39gFiber: 1gSugar: 37gProtein: 2g

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! BE SURE WHILE YOU’RE THERE TO CHECK OUT MY OTHER GLUTEN-FREE PINS.

Megan Lavin

Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Soft Gluten Free Cinnamon Rolls + VIDEO