Introduction: Why These Are the BEST Gluten Free Cinnamon Rolls

If you've tried gluten-free cinnamon rolls before and been disappointed by dense, crumbly results, this recipe from Butternut Bakery aims to change your mind. The goal is to deliver the classic trifecta you expect from a great cinnamon roll: a soft, tender interior, a light but structured crumb that holds together when sliced, and a gooey, indulgent swirl of cinnamon-sugar and butter. Achieving that in a gluten-free version requires a careful balance of flours that mimic the elasticity of wheat, strategic hydration, and gentle handling so the dough remains airy rather than compact. This introduction explains the why behind the method so you can troubleshoot confidently and adapt the recipe to your dietary preferences. We use a blend of rice flour, tapioca starch, and a high-protein binder (xanthan gum or psyllium husk) to create chew and structure without wheat. A little bit of fat—usually butter or a plant-based alternative—adds tenderness and flavor, while a hydration approach similar to enriched doughs gives the interior its signature pull-apart quality. The recipe is designed for home bakers with modest equipment: a stand mixer is handy but not mandatory, and many steps can be done by hand. Throughout this article you'll find step-by-step instructions, photos to guide you, troubleshooting tips for common gluten-free pitfalls, and creative variations for dairy-free or vegan diets. By the time you finish reading and baking, you'll understand the techniques that transform humble gluten-free ingredients into cinnamon rolls people will swear can't possibly be gluten-free. This approachable method ensures consistent results whether you're baking for a weekend brunch, holiday, or to bring comfort to someone with celiac disease or gluten sensitivity. Expect soft centers, well-defined swirls, and a sweet, glossy icing that complements—never overwhelms—the dough.

Ingredients and Smart Substitutions

The ingredient list is the backbone of successful gluten-free baking. Below are the pantry essentials and smart substitutions that maintain texture, flavor, and structure. Flour blend: a balanced gluten-free flour mix is crucial. We recommend a combination of 45% white rice flour, 35% tapioca starch, and 20% brown rice or sorghum flour by weight. This combination provides a neutral base, chew from starch, and a touch of whole-grain flavor. Commercial 1:1 gluten-free blends can work, but if you use one be sure it contains xanthan gum or add 3/4 teaspoon per cup of blend. Binder: xanthan gum or psyllium husk powder improves elasticity. Use xanthan gum (1 teaspoon per cup of flour blend) for classic chew; psyllium husk (1.5 teaspoons per cup) gives a softer crumb and better structure for rolls. Liquid and enrichment: whole milk or a milk alternative adds tenderness; for dairy-free versions use oat, almond, or soy milk, slightly warmed. Eggs provide lift and richness; for vegan versions, use a commercial egg replacer or 3/4 cup aquafaba for two eggs, but expect slightly different texture. Butter and fat: unsalted butter gives flavor and richness in both dough and filling. For dairy-free, use a high-quality vegan butter or refined coconut oil (for subtle coconut flavor, use oil sparingly). Sugar and yeast: granulated sugar feeds the yeast and sweetens the filling. Active dry yeast or instant yeast both work—instant yeast can be mixed directly with dry ingredients, while active yeast should be proofed in warm liquid. Filling: brown sugar, ground cinnamon, and a pinch of salt create the classic filling; add a little melted butter or vegan butter to bind it. Icing: a simple cream cheese glaze or classic powdered sugar glaze complements these rolls; dairy-free cream cheese substitutes and powdered sugar with a touch of lemon or vanilla are excellent alternatives. Salt: don’t skip a small pinch of salt in the dough to balance sweetness and enhance yeast performance. Optional enhancers: a tablespoon of Greek yogurt or dairy-free yogurt can add tenderness and slight tang. If using yogurt, reduce milk slightly to keep hydration consistent. Measured by weight: for reliable results, measure flours by weight using a digital scale; gluten-free flours compact or aerate unpredictably with volume measures. This ingredient approach helps ensure your gluten-free cinnamon rolls are reliably soft, flavorful, and structurally sound.

Tools, Prep, and Mise en Place

Good tools and preparation make gluten-free baking far less stressful. You don't need a bakery's worth of equipment, but a few key tools elevate results and speed the process. Digital scale: accurate measurement of gluten-free flours and starches is essential; grams give consistent results. Stand mixer with dough hook: while you can mix by hand, a stand mixer reduces handling and ensures even hydration—key for developing structure in gluten-free dough. If you don't have one, a hand mixer with dough hooks or sturdy spatula and some elbow grease will work. Mixing bowls and bench scraper: stainless or glass bowls and a dough scraper help shape and transfer sticky dough efficiently. Rolling pin or hands: gluten-free doughs can be tacky; a short rolling pin with a little flour for dusting helps but often patting and pressing the dough into a rectangle is easier than large rolling. Baking dish: for classic cinnamon rolls choose a 9x13-inch pan for a single recipe; ceramic or metal both work. Proofing space: gluten-free dough often benefits from a slightly warmer, draft-free proofing area. An oven with the light on or a warm counter spot covered with plastic wrap works well. Thermometer: instant-read thermometer ensures milk and butter are warmed to the right temperature for yeast activation—about 95 to 110°F (35-43°C) for active yeast. Sifter: for icing and dry ingredients, a small sifter helps remove lumps. Parchment paper: lining the baking pan or slicing on parchment prevents sticking and makes cleanup easy. Mise en place: prepare the filling, measure flours, have warmed milk and melted butter ready, and sift powdered sugar if making glaze. This prevents rushed mixing and keeps yeast activity consistent. Timing and temperature: gluten-free doughs can take slightly longer to rise; allow patience rather than adding too much yeast. Overproofing can collapse structure, so aim for dough roughly doubled in size. Room humidity and altitude affect yeast performance; minor adjustments to liquid or proofing time may be necessary. By preparing tools and ingredients ahead, you’ll streamline the baking process and reduce the risk of common mistakes that affect texture and rise.

Making the Dough: Step-by-Step Technique

Crafting the dough properly is the most important step in ensuring soft, tender gluten-free cinnamon rolls. Start with warm milk (or dairy-free milk) around 95–110°F to activate the yeast without killing it. If using active dry yeast, bloom it in the warm milk with a teaspoon of sugar for 5–10 minutes until foamy. For instant yeast, whisk it into the dry ingredients directly. In a large bowl or stand mixer, combine the measured gluten-free flour blend, xanthan gum (if your blend lacks it), sugar, and salt. Whisk these dry ingredients thoroughly to distribute the xanthan gum and break up any clumps. Add melted butter, eggs (or aquafaba/egg replacer), and the foamed yeast mixture. Mix with a paddle attachment for 2–3 minutes, then switch to a dough hook for another 2–4 minutes if you have one. Gluten-free dough will be softer and stickier than wheat-based dough; it should resemble a thick batter or very soft cookie dough rather than a firm, elastic ball. If the dough seems excessively wet, add a tablespoon of flour blend at a time until it holds shape slightly; if too dry, add liquid by teaspoon increments. The goal is a pliable, slightly tacky dough that can be spread into a rectangle for rolling. Cover the dough with plastic wrap or a damp towel and let it rest for 20–30 minutes; this hydrates the flours and improves texture. A short rest helps tapioca and rice flours absorb liquid and reduces grittiness. After resting, turn the dough onto a parchment-lined work surface dusted lightly with tapioca starch or rice flour. Because gluten-free dough won’t have the same elasticity, use a lightly greased spatula or your hands to gently press and shape the dough into an even rectangle about 10x14 inches. If you prefer, press the dough between two pieces of parchment with a rolling pin to keep it smooth and manageable. This step-by-step dough technique balances hydration, rest, and gentle handling to create the ideal base for soft, gooey cinnamon rolls.

Rolling, Filling, and Proofing for Perfect Swirls

Achieving distinct, gooey swirls requires attention to the filling consistency and rolling technique. For the filling, use a mix of light or dark brown sugar and ground cinnamon—about 1 cup brown sugar to 3 tablespoons cinnamon for a single recipe. Add a pinch of salt and optionally a teaspoon of vanilla extract for depth. Melted butter (or vegan butter) binds the sugar and helps it melt into a caramel-like ribbon during baking. Spread a thin, even layer of softened butter over the dough rectangle, then sprinkle the cinnamon-sugar mixture evenly, leaving a 1/2-inch border along the long edge opposite your starting point. Press the filling lightly to help it adhere. Rolling: because gluten-free dough is more delicate and less elastic, roll tightly but gently from the long side closest to you, using the parchment to lift and guide the dough into a neat log. If the dough resists, chill the roll for 10–15 minutes to firm it slightly, which makes slicing cleaner. Slicing: use a sharp, serrated knife or dental floss for clean cuts. For uniform rolls, slice the log into 10–12 pieces about 1 to 1.25 inches thick. Arrange the slices snugly in a greased or parchment-lined 9x13-inch pan; spacing them close encourages sides to rise up and create soft edges. Proofing: cover the pan loosely with plastic wrap and allow the rolls to proof in a warm, draft-free area until puffy and nearly doubled—often 45–75 minutes depending on room temperature. Gluten-free dough may not double as dramatically as wheat dough, but look for visible puffiness and soft, airy tops. An oven with the light on or a slightly warm oven (turned off) provides a gentle, consistent environment for proofing. Avoid overproofing, which can cause collapse and a gummy interior. A gentle finger poke should leave a slight indent that springs back slowly—this indicates readiness for the oven. If using an enriched dough with eggs and butter, be mindful that higher fat can slow rise; give the dough extra time rather than increasing yeast. These rolling and proofing steps help produce even swirls and a tender, airy crumb that characterize top-tier cinnamon rolls.

Baking and Icing: Timing, Temperature, and Techniques

Baking gluten-free cinnamon rolls properly ensures the interiors bake through without drying out or developing a gummy texture. Preheat your oven to 350°F (175°C). Place the proofed pan on the middle rack for even heat distribution. Baking time for 9x13-inch pan rolls is typically 20–28 minutes; start checking at 18 minutes. Look for golden-brown tops and a firm but springy center. An instant-read thermometer inserted in the center of a roll should read 190–200°F (88–93°C) when fully baked. If the tops brown too quickly, tent lightly with foil to prevent over-baking while the center finishes. Let the rolls rest for 5–10 minutes after removing them from the oven; this short rest helps the interiors set without cooling entirely. While they rest, prepare the icing. Classic cream cheese icing is a favorite: beat softened cream cheese with butter, powdered sugar, and vanilla extract until smooth, adding a tablespoon or two of milk to reach desired drizzling consistency. For a simple glaze, whisk powdered sugar with a splash of milk and a little vanilla or lemon juice. For dairy-free versions, use dairy-free cream cheese and butter alternatives and plant-based milk. Ice while still warm so the glaze melts into the swirls for that signature gooey look. Drizzle liberally for rich coverage or spread for a thicker topping. For a glossy finish, add a teaspoon of corn syrup to the glaze to keep it shiny and slightly sticky. Presentation tip: serve warm or at room temperature. If preparing ahead, bake the rolls, then cool completely, freeze if needed, and warm gently before adding the final glaze to restore that fresh-from-the-oven appeal. Proper timing and technique keep the rolls tender and luscious while ensuring the filling is nicely melted and the icing offers the perfect sweet complement.

Troubleshooting Common Gluten-Free Cinnamon Roll Issues

Even experienced bakers can encounter problems when adapting classic recipes to gluten-free ingredients. Here are common issues and practical fixes to help you avoid disappointments and get consistent results. Dense or heavy rolls: This can result from under-hydration, over-mixing, or too much flour. Ensure your flour blend is measured by weight rather than cups, hydrate the dough adequately, and avoid adding too much flour when handling. Let the dough rest after mixing to allow flours to fully absorb moisture. Gummy or gummy-center rolls: Often caused by under-baking, overproofing, or oven temperature issues. Use an instant-read thermometer—190–200°F in the center is ideal. If proofed too long, structure breaks down and can result in a dense, gummy interior. Crumbly, falling-apart rolls: Lack of a proper binder or too little xanthan gum/psyllium can make rolls fragile. Ensure your flour blend includes a binder or add xanthan gum at 1 teaspoon per cup of flour blend (or psyllium at 1.5 teaspoons per cup). Dry texture: Insufficient fat or over-baking causes dryness. Use the recommended butter or butter substitute amounts, and avoid baking beyond the recommended time. Dryness can also be mitigated by brushing the dough with melted butter before rolling to ensure moisture transfer. Poor rise: Cold ingredients, expired yeast, or low ambient temperature can impact rise. Use fresh yeast, ensure liquids are warm but not hot, and proof in a warm, draft-free spot. If your kitchen is cold, create a warm proofing environment by placing the pan on top of a warm appliance or inside an oven warmed to low heat then turned off. Uneven swirls or leaking filling: If filling is too wet it can leak out, and if butter is too hard it won’t spread. Use softened butter and a firm but pliable filling consistency. Chill the rolled log for 10–15 minutes if slices are deforming during cutting. Icing separation: Overly thin glaze can slide off while thick glaze may not spread. Aim for a pourable but viscous consistency: glaze should coat the back of a spoon. For cream cheese icing, ensure both cream cheese and butter are room temperature for smooth blending. Using these troubleshooting tips reduces trial-and-error baking and increases the chance your gluten-free cinnamon rolls will be praised by family and friends.

Variations and Dietary Swaps: Make Them Your Own

One of the great advantages of this gluten-free cinnamon roll base is its adaptability. Whether you want to cater to dairy-free diets, create a vegan version, or introduce seasonal flavors, small swaps and additions can transform the rolls while maintaining structure and tenderness. Dairy-free and vegan swaps: Substitute dairy milk with oat, almond, or soy milk. Replace butter with a high-quality vegan butter or refined coconut oil; refined coconut oil gives tenderness but can impart subtle flavor, so test if you’re sensitive to coconut. For cream cheese icing, choose a dairy-free cream cheese alternative and ensure powdered sugar is vegan-friendly. For eggs, try aquafaba (the liquid from canned chickpeas) as an egg replacer: about 3/4 cup aquafaba replaces two eggs. Test for texture as vegan versions may be slightly softer; you can compensate with a tablespoon more binding agent (psyllium husk) if needed. Flavor variations: Add orange or lemon zest to the dough or icing for citrus-forward rolls. Mix chopped toasted nuts like pecans or walnuts into the filling, optionally with a sprinkle of cardamom or nutmeg for warmth. For a sticky caramel variation, add a layer of dulce de leche (or a vegan caramel) underneath the cinnamon-sugar before rolling. Maple and brown butter: use browned butter or browned vegan butter for a nutty depth, and replace part of the sugar with maple syrup for a cozy, autumnal version. Chocolate lovers: spread a thin layer of chocolate hazelnut spread (check for gluten-free labeling) before sprinkling the cinnamon-sugar for a decadent twist. Savory-sweet: fold in a small amount of grated sharp cheddar for ham-and-roll brunch variations—ensure dietary needs allow gluten-free cheese. Gluten-free-friendly fruit additions: thinly sliced apples or pears add moisture and natural sweetness but slice very thin to avoid leaking. Seasonal spices: pumpkin pie spice complements a fall-themed roll and pairs well with cream cheese icing. Each variation calls for minor adjustments to hydration and baking time; always watch for center doneness with a thermometer and consider a slightly longer bake for added fillings.

Serving, Storing, and Reheating: Keep Them Fresh and Gooey

Serving and storing gluten-free cinnamon rolls correctly preserves their texture and flavor for days, and reheating smartly restores that fresh-baked appeal. Serving: Serve warm for the ultimate experience—heat gently and add fresh drizzle of icing just before serving to achieve the gooey top. For gatherings, place rolls on a parchment-lined serving tray and present with extra glaze on the side. Garnish with chopped toasted nuts, a light dusting of cinnamon, or citrus zest for contrast. Short-term storage: At room temperature, keep the cinnamon rolls in an airtight container for up to 24 hours to preserve softness. For longer freshness, refrigerate in an airtight container for up to 4 days; chilling slightly firms the butter and filling but retains flavor. Reheat chilled rolls before serving: microwave for 15–25 seconds per roll (times vary by microwave) or warm in a 325°F oven for 8–12 minutes, covered with foil to prevent excessive browning. If frozen: cool the baked rolls completely, wrap tightly in plastic wrap, and place in a freezer-safe bag for up to 3 months. To reheat from frozen, unwrap and place rolls in a 350°F oven for 15–20 minutes until warmed through, or thaw overnight in the fridge and reheat at 325°F for 10–12 minutes for a softer interior. Icing after reheating: for best texture, apply a fresh drizzle of glaze after reheating; warm rolls absorb glaze beautifully and recreate that just-baked look. Transporting rolls for potlucks: bake in a disposable or reusable foil pan, cool slightly, wrap in foil, and reheat at the destination if possible. For make-ahead baking, par-bake rolls (bake 80% through), cool, and freeze; finish baking from frozen at 350°F adding a few extra minutes. These methods maintain the rolls’ tender crumb and gooey center while offering convenience for serving over several days. With the right storage and reheating approach, your gluten-free cinnamon rolls will taste nearly as fresh on day two as they do fresh from the oven.

The BEST Gluten Free Cinnamon Rolls - Butternut Bakery