Let’s be honest. The search for the perfect gluten-free cinnamon rolls often ends in disappointment. We’ve all been there: biting into a beautiful-looking bun only to find it dry, dense, or crumbly. It’s a culinary heartbreak.

But today, that changes. I’m sharing my rigorously tested, scientifically-backed, and utterly divine easy homemade gluten-free cinnamon roll recipe. These rolls are pillowy soft, perfectly gooey, and ready in under 2 hours. They will make you forget gluten ever existed.

Why This Recipe Is a Game-Changer

The problem with most gluten-free baking is the lack of gluten, the protein that provides structure and chew. This recipe doesn’t just substitute flour; it rebuilds the dough’s architecture from the ground up using culinary science. For those managing celiac disease, finding a recipe that delivers on both safety and satisfaction is paramount. For more information on celiac disease, the Celiac Disease Foundation is an excellent resource.

Here’s the science behind why this easy homemade gluten-free cinnamon roll recipe is different:

• Psyllium Husk Power: This is our gluten mimic. When combined with water, psyllium husk forms a gel that provides the elasticity and structure gluten-free dough desperately needs. It’s the secret to a rollable, non-crumbly dough.
• High-Quality Flour Blend: We use a specially formulated blend of gluten-free flours, supplemented with xanthan gum. This combination balances protein and starch for a tender crumb, not a dense brick. Always check for certified gluten-free labels to ensure safety, a practice supported by the FDA.
• Tangzhong Method (Adapted): By pre-cooking a small portion of the flour and milk, we create a “roux” that pre-gelatinizes the starches. This technique locks in moisture, resulting in buns that stay soft and fresh for days.

Ingredients You’ll Need

Essential Kitchen Equipment

• Stand Mixer with Paddle & Dough Hook Attachments: Gluten-free dough is incredibly sticky and needs the power of a mixer to develop structure. You will not be able to knead this by hand.
• Digital Kitchen Scale: This is non-negotiable for gluten-free baking. Volume measurements (cups) are notoriously inaccurate and can vary by 20% or more, which is enough to ruin your dough. Precision is key.
• 9×13-inch Baking Pan: A light-colored metal pan is ideal. Dark pans absorb too much heat and can cause the bottoms of your rolls to burn before the centers are cooked through.
• Parchment Paper: Prevents sticking and makes cleanup a breeze. Essential for rolling out the sticky dough.
• Instant-Read Thermometer: The only way to guarantee your milk is the perfect temperature for the yeast (105-115°F) and to check when your rolls are perfectly baked (190-200°F).

How to Make the Best Easy Homemade Gluten-Free Cinnamon Rolls Recipe

Follow these steps carefully. The process is straightforward, but the details matter for achieving that perfect, soft texture.

Phase 1: Activate the Yeast & Prepare the Dough

1. Bloom the Yeast: In a small bowl, warm the milk to about 110°F. It should feel like a warm bath. Stir in the granulated sugar and the yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant. If it doesn’t foam, your yeast may be inactive, and you need to start over.
2. Mix Dry Ingredients: In the bowl of your stand mixer, whisk together the gluten-free flour blend, psyllium husk, and salt. This ensures everything is evenly distributed.
3. Combine Wet and Dry: Attach the paddle attachment to your mixer. Add the foamy yeast mixture, room temperature eggs, and melted butter to the dry ingredients. Mix on low speed until just combined, then increase to medium speed and beat for 5 minutes. The dough will be very sticky and look more like a thick batter or paste.

Phase 2: The First Rise & Shaping

1. First Rise: Scrape the sticky dough into a greased bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot for 60-90 minutes, or until it has nearly doubled in size.
2. Chill the Dough: After the first rise, punch the dough down and refrigerate for at least 30 minutes (or up to 2 hours). Chilling the dough is crucial; it solidifies the fats and makes the sticky dough manageable enough to roll.
3. Roll and Fill: Lightly dust a sheet of parchment paper with gluten-free flour. Turn the chilled dough out onto the paper and roll it into a large rectangle, about 12×18 inches. Spread the very soft butter evenly over the dough, leaving a ½-inch border. In a small bowl, mix the brown sugar and cinnamon, then sprinkle this mixture evenly over the butter.
4. Slice the Rolls: Starting from a long edge, tightly roll the dough into a log. Use a sharp serrated knife or unflavored dental floss to slice the log into 12 even rolls.

Phase 3: The Second Rise & Baking

1. Second Rise: Arrange the sliced rolls in your prepared 9×13-inch baking pan. Cover loosely with plastic wrap and let them rise again in a warm place for 30-45 minutes, until they look puffy and are touching each other.
2. Preheat Oven: While the rolls are rising, preheat your oven to 375°F (190°C).
3. Bake: Bake for 20-25 minutes, or until golden brown and an instant-read thermometer inserted into the center of a roll registers 190-200°F.
4. Prepare Icing & Serve: While the rolls are baking, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until you have a smooth, creamy icing. Let the rolls cool for about 10 minutes before spreading generously with the icing. Serve warm!

Expert Tips for Success

• Weigh Your Ingredients: I cannot stress this enough. A digital scale is a gluten-free baker’s best friend. It is the single most important factor for consistent, successful results.
• Mind Your Temperatures: Yeast is a living organism. Milk that is too hot (over 120°F) will kill it. Room temperature eggs incorporate better into the dough. Cold ingredients can slow down the rise. Follow these tips for a foolproof, easy homemade gluten-free cinnamon rolls recipe every time.
• Don’t Over-Bake: Gluten-free baked goods can go from perfect to dry in a matter of minutes. Use an instant-read thermometer to check for doneness (190-200°F) for perfectly moist rolls.
• Embrace the Sticky: The dough is supposed to be sticky. Using parchment paper and chilling the dough are the keys to managing it without adding excess flour, which would make the final product dense.

Variations & Add-ins

• Dairy-Free Cinnamon Rolls: Use a high-quality plant-based butter substitute (sticks, not tub), unsweetened almond or soy milk, and a dairy-free cream cheese for the icing. The results are fantastic.
  If you’re looking for more dairy-free inspiration, check out our collection of 10 Incredible Gluten-Free Dairy-Free Dessert Recipes.
• Pecan or Walnut Rolls: Add 1 cup of chopped, toasted pecans or walnuts to the cinnamon-sugar filling for a delightful crunch and nutty flavor.
• Orange-Cardamom Rolls: Add the zest of one orange to the filling mixture and ½ teaspoon of ground cardamom to the dough for a sophisticated, aromatic twist.

Serving Suggestions

These are more than just a sweet treat; they’re the centerpiece of a perfect weekend brunch. This easy homemade gluten-free cinnamon roll recipe yields rolls that are spectacular on their own with a hot cup of coffee or tea. For a more complete meal, serve them alongside a savory egg scramble and fresh fruit. They also make an incredible dessert, especially when served warm. They would be a wonderful follow-up to a savory brunch featuring our Best Gluten-Free Bagel Recipe.

Storing, Freezing, and Reheating

• Storing: Store leftover frosted rolls in an airtight container at room temperature for up to 2 days. The tangzhong method helps them stay surprisingly soft.
• Freezing: For best results, freeze the rolls *before* icing. Place the baked and cooled rolls in a single layer in a freezer-safe bag or container. They will keep for up to 3 months.
• Reheating: To reheat, thaw the rolls at room temperature. Warm them in the microwave for 20-30 seconds or in a 350°F oven for 5-7 minutes until soft and warm. Then, apply the fresh icing.

Estimated Nutrition

Nutritional values are estimates based on standard ingredients and one serving of 12 rolls.

Troubleshooting Guide

Frequently Asked Questions

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Print Recipe

Easy Homemade Gluten Free Cinnamon Rolls

Pillowy soft, gooey, easy homemade gluten-free cinnamon rolls, ready in under 2 hours. Scientifically-backed for perfect texture, they'll make you forget gluten ever existed.

Prep Time45 minutes mins

Cook Time25 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Gluten Free Cinnamon Rolls

Servings: 12

Calories: 390kcal

Author: Oliver Bennett

Cost: $18.00 total ($1.50/serving)

Equipment

• Stand Mixer
• Paddle Attachment
• Dough Hook Attachment
• Digital Kitchen Scale
• 9×13 inch Baking Pan
• Parchment paper
• Instant Read Thermometer

Ingredients

For the Dough

• 1 cup Whole milk 240ml
• 2 ¼ tsp Active dry yeast 7g, 1 packet. Instant yeast can be used; skip blooming step.
• ¼ cup Granulated sugar 50g. Just enough to feed the yeast and add a hint of sweetness.
• 3 ½ cups All-Purpose Gluten-Free Flour Blend 490g. Must contain xanthan gum. I recommend King Arthur Measure for Measure.
• 2 tbsp Whole psyllium husk Do not substitute with psyllium powder; the measurement is different.
• 1 tsp Salt Fine sea salt is best.
• 2 large Eggs room temperature. Crucial for binding and richness.
• 6 tbsp Unsalted butter, melted 85g. Dairy-free butter sticks can be used for a dairy-free version.

For the Filling

• ½ cup Unsalted butter 113g, very soft. Should be easily spreadable.
• ¾ cup Packed brown sugar 150g. Light or dark brown sugar works.
• 2 tbsp Ground cinnamon Use a high-quality, fragrant cinnamon.

For the Cream Cheese Icing

• 4 oz Cream cheese 113g, softened. Full-fat provides the best flavor and texture.
• ¼ cup Unsalted butter 57g, softened. Adds creaminess to the icing.
• 1 ½ cups Powdered sugar 180g. Sift to avoid lumps.
• ½ tsp Vanilla extract Pure vanilla extract for best flavor.

Instructions

Phase 1: Activate the Yeast & Prepare the Dough

• Bloom the Yeast: In a small bowl, warm the milk to about 110°F. It should feel like a warm bath. Stir in the granulated sugar and the yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant. If it doesn’t foam, your yeast may be inactive, and you need to start over.
• Mix Dry Ingredients: In the bowl of your stand mixer, whisk together the gluten-free flour blend, psyllium husk, and salt. This ensures everything is evenly distributed.
• Combine Wet and Dry: Attach the paddle attachment to your mixer. Add the foamy yeast mixture, room temperature eggs, and melted butter to the dry ingredients. Mix on low speed until just combined, then increase to medium speed and beat for 5 minutes. The dough will be very sticky and look more like a thick batter or paste. Chef’s Note: Do not be alarmed by the sticky texture! This is exactly what you want. Resist the temptation to add more flour. This high hydration level, combined with the psyllium husk, is what creates a soft, moist roll instead of a dry, dense one. Trusting the process with this sticky dough is the secret to our easy homemade gluten free cinnamon rolls recipe.

Phase 2: The First Rise & Shaping

• First Rise: Scrape the sticky dough into a greased bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot for 60-90 minutes, or until it has nearly doubled in size.
• Chill the Dough: After the first rise, punch the dough down and refrigerate for at least 30 minutes (or up to 2 hours). Chilling the dough is crucial—it solidifies the fats and makes the sticky dough manageable enough to roll.
• Roll and Fill: Lightly dust a sheet of parchment paper with gluten-free flour. Turn the chilled dough out onto the paper and roll it into a large rectangle, about 12×18 inches. Spread the very soft butter evenly over the dough, leaving a ½-inch border. In a small bowl, mix the brown sugar and cinnamon, then sprinkle this mixture evenly over the butter.
• Slice the Rolls: Starting from a long edge, tightly roll the dough into a log. Use a sharp serrated knife or unflavored dental floss to slice the log into 12 even rolls.

Phase 3: The Second Rise & Baking

• Second Rise: Arrange the sliced rolls in your prepared 9×13 inch baking pan. Cover loosely with plastic wrap and let them rise again in a warm place for 30-45 minutes, until they look puffy and are touching each other.
• Preheat Oven: While the rolls are rising, preheat your oven to 375°F (190°C).
• Bake: Bake for 20-25 minutes, or until golden brown and an instant-read thermometer inserted into the center of a roll registers 190-200°F.
• Prepare Icing & Serve: While the rolls are baking, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until you have a smooth, creamy icing. Let the rolls cool for about 10 minutes before spreading generously with the icing. Serve warm!