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Gluten-Free Cinnamon Rolls

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Amy Trage

Gluten-Free Cinnamon Rolls Recipe Gluten-Free Cinnamon Rolls Recipe

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.

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At a glance

Prep
Bake
Total
Yield
8 servings
Nutrition information

Ingredients

Choose your measure:

Dough

Filling

  • 1 cup brown sugar, packed
  • 4 teaspoons cinnamon
  • 3/8 cup (6 tablespoons) soft butter

Icing*

  • 6 tablespoons soft cream cheese
  • 1 1/2 cups glazing sugar or confectioners' sugar
  • 1/4 cup (4 tablespoons) soft butter
  • 1/2 teaspoon vanilla
  • *See "tips," below.

Instructions

  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 3 minutes; don't take a shortcut here, beat for the full 3 minutes. Scrape the bowl down again; the dough will be the consistency of very thick cake batter. 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 or waxed paper and press it gently into an 8" x 16" rectangle. Make sure to grease the parchment or waxed paper; you'll be glad you did once you start rolling the dough into a log.
  5. Brush milk over the surface of the dough; this will help keep the rolls and filling from separating as they bake. Crumble the filling into small pieces and sprinkle it across 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.

Nutrition Information

  • Serving Size 200g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 740
  • Calories from Fat 250
  • Total Fat 29g
  • Saturated Fat 16g
  • Trans Fat 1g
  • Cholesterol 90mg
  • Sodium 370mg
  • Total Carbohydrate 115g
  • Dietary Fiber 2g
  • Sugars 70g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.