Gluten-Free Cinnamon Rolls

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gluten free
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Yield: 8 servings

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There's nothing quite like the aroma of fresh cinnamon rolls baking in the oven — surely a must-have on everyone's breakfast treat list. Here's a gluten-free version of cinnamon rolls that's sure to warm your home on Sunday morning.

Gluten-Free Cinnamon Rolls

star rating (14) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 8 servings
Published: 04/06/2013

Ingredients

Dough

Filling

  • 1 cup brown sugar
  • 4 teaspoons cinnamon
  • 6 tablespoons soft butter

Icing

  • 6 tablespoons soft cream cheese
  • 1 1/2 cups glazing sugar or confectioners' sugar
  • 1/4 cup soft butter
  • 1/2 teaspoon vanilla

Directions

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1) To make the dough: Combine all the dry ingredients in your mixer bowl. Add the soft butter, blending on low speed until you have coarse crumbs.

2) Add the oil, milk, egg, and flavorings, beating until incorporated. Scrape down the sides of the bowl. Beat on medium-high speed for 2 to 3 minutes; scrape the bowl down again. Cover the dough and let it rise for about 1 to 1 1/2 hours, or until visibly puffy.

3) While the dough is rising, make the cinnamon filling. Combine the brown sugar, cinnamon, and soft butter to make a paste.

4) When the dough has risen, turn it out onto a lightly greased piece of parchment paper and press it gently into an 8" x 16" rectangle.

5) Brush milk over the surface of the dough; this will help keep the rolls and filling from separating as they bake. Spread the filling over the dough, leaving a 1/2" to 1" border of filling-free dough around the edges.

6) With the long edge of the parchment closest to you, roll the dough forward, allowing the paper to do the work for you. The dough should release from the paper as you roll. Cut the log into 8 slices, using a sharp serrated knife or dental floss. To use floss, draw it under the dough and pull each end simultaneously across the top to cut the rolls.

7) For best results, place each roll into the well of a well-greased muffin pan; they'll rise higher with the support of the pan. Allow the rolls to rise for 45 minutes to 1 hour, until puffy. Toward the end of the rising time, preheat the oven to 350°F.

8) Bake the rolls for 20 to 25 minutes, until they're golden brown.

9) While the rolls are baking, make the icing. Mix the cream cheese, sugar, butter, and vanilla with an electric mixer until smooth.

10) Remove the rolls from the oven. Ice them immediately.

Yield: 8 rolls.

Reviews

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  • star rating 03/20/2015
  • Alice from Chicago, IL
  • These were SO AMAZING!!!!!!!! The kitchen smelled so good that I wanted to eat the air!!!!!!!!!!!!!!!!! They tasted wonderful and I highly recommend this recipe!!!!!!!!
  • star rating 01/06/2015
  • Cyndi from Wabash, Indiana
  • These rolls are FANTASTIC!!!!! When I was growing up, my mother would always make cinnamon bread for our Christmas breakfast. I wanted to have a similar tradition for my family so I decided to make cinnamon rolls. My daughter became very very gluten sensitive more than a year ago. Last year, we had a gluten free cinnamon biscuits. They were OK, but they were not the same. I found this recipe and I could not believe that cinnamon rolls made with gluten free flour and yeast could work. WOW!!! These cinnamon rolls were GREAT!!! We were able to have cinnamon rolls for breakfast on Christmas morning!!! The memory of this Christmas will stay with us!!! While gifts are appreciated, for us to share our family Christmas breakfast together with our favorite traditional cinnamon rolls was truly a pleasure!!! Thank you very much!!!!!
  • star rating 01/06/2015
  • Cyndi from Wabash, Indiana
  • These rolls are FANTASTIC!!!!! When I was growing up, my mother would always make cinnamon bread for our Christmas breakfast. I wanted to have a similar tradition for my family so I decided to make cinnamon rolls. My daughter became very very gluten sensitive more than a year ago. Last year, we had a gluten free cinnamon biscuits. They were OK, but they were not the same. I found this recipe and I could not believe that cinnamon rolls made with gluten free flour and yeast could work. WOW!!! These cinnamon rolls were GREAT!!! We were able to have cinnamon rolls for breakfast on Christmas morning!!! The memory of this Christmas will stay with us!!! While gifts are appreciated, for us to share our family Christmas breakfast together with our favorite traditional cinnamon rolls was truly a pleasure!!! Thank you very much!!!!!
  • star rating 11/09/2014
  • sharie from Iowa Falls, IA
  • Great taste, easy to make, hard to wait while it raises. I bought the frosting instead of making it. They looked as good as they tasted.
  • star rating 10/14/2014
  • Jeanna from Mooresville NC
  • My boys loved the cinnamon rolls. They are very rich. Certainly not diet food but as a holiday or special treat they fit the bill. I ran out of KA GF flour and subbed in what I had on hand and the rolls came out beautiful. After 5 years of GF I have to say that technique is most important to makeep up for glutinous structure. Baking the rolls in muffin pan was genius b/c the traditional way with GF baking I end up with pucks.
  • star rating 07/01/2014
  • Ken from Morton, Illinois
  • I had great hopes for this recipe, but it proved to be a disappointment. First of all, the recipe seemed quite time-consuming. Second, the filling was so stiff that spreading it evenly over the dough was impossible. Third, brushing the dough with milk did not prevent the filling from separating from the dough (it all drained to the bottom of the roll during baking). Fourth, the amount of icing produced was more than twice the amount needed, and it was much stiffer than I had expected. On the positive side, the rolls did taste quite good.
    Did you use softened butter to make the filling? Cold butter would make a stiffer filling. I am glad that you did like the final rolls!~Jaydl@KAF
  • star rating 04/15/2014
  • Jessie from Baltimore, MD
  • These came out great! I was a bit confused for a while when the dough came out really sticky - but i ended up using the parchment paper to handle the dough and it was perfect (no matter how long I let the dough rise it was sticky, I used dry active yeast instead of instant, but I think it would be sticky either way). The recipe makes too much filling and too much topping, so be aware - I ended up setting off the fire alarm when the filling dripped all over my oven! I highly recommend putting foil on the rack below to catch the dripping filling (also don't use ALL the filling). All in all the cinnamon buns were AMAZING! I made them mini and they were enjoyed by everyone!
  • star rating 12/29/2013
  • BobG from KAF Community
  • This is the first really really really good pastry treat I've had since I discovered I was gluten-sensitive. Of course, the fact that it was gooey sweet and hot out of the oven didn't hurt. The texture was wonderful, the cinnamon filling was slightly caramelized, and it was just really good.
  • star rating 10/17/2013
  • Sharon Hansen from Pontiac, IL
  • I had a guest request gluten free cinnamon rolls. I used this recipe. I had never made them before. I made some blueberry muffins for back up in case these didn't turn out. (I'm really good at gluten free blueberry muffins.) The cinnamon rolls turned out pretty good! Of course not as yummy as the real thing, but good enough when one is on a gluten free diet. The bonus was that I also ended up with outstanding blueberry muffins for later!
  • star rating 09/15/2013
  • Canuk from Canada
  • Maybe we have been spoiled by some of the other GF King Arthur recipes available, like the banana muffins or the pancakes, which we love unconditionally. These cinnamon rolls are "very good- considering they are gluten free". They are the best GF cinnamon rolls I've made, but if we didn't have to eat gluten free I would not repeat this recipe, nor would I serve this creation to my guests. But since we do have to avoid gluten and we love cinnamon rolls, I will make these again, and we will eat them with joy. They are easy to make, albeit a bit time consuming, and the house does smell good when they are in the oven.
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