Gluten free cinnamon rolls are hard to come by. In my more than 15 years of being gluten free, I’ve rarely come across bakery cinnamon rolls I can eat. So, I decided to make my own!
This recipe is sure to satisfy your craving for this classic treat. Just as indulgent as what you’d find at a bakery, these cinnamon rolls are buttery and jam-packed with cinnamon flavor. Though they will not rise as much as a conventional roll, they’re still super tender—especially the pillowy edges where the rolls have snuggled up with their neighbors. They’re a perfect breakfast for the holidays or any weekend when you want a little something special.
Loads of cinnamon, vanilla, and a thick layer of cream cheese frosting smeared on top ensure these rolls will please everyone, gluten free or not!
Cinnamon rolls are not the kind of recipe where you simply swap your favorite GF flour blend in a standard gluten-filled recipe and expect good results. You have to add a little something extra.
For extra lift and to lighten the texture, I add both yeast and baking powder, along with generous amounts of butter and an extra egg yolk for richness.
In conventional recipes, gluten helps trap the air bubbles produced by the yeast, giving it rise. Since our dough doesn’t have gluten, it needs extra help, and that’s where baking powder comes in. It increases the volume and lightens the texture of our rolls in a way that yeast can’t achieve on its own.
Yeast is common in traditional cinnamon roll recipes, and I use it here, but it’s important to keep a few tips in mind when working with yeast, because it’s a living product.
Typically, cinnamon roll dough is kneaded to develop gluten, which gives the rolls structure, but this is a gluten free recipe, of course, so there’s no gluten to develop!
Furthermore, overworking gluten free dough can actually make rolls tough. I prefer to use a gluten free flour blend with xanthan gum, which mimics the effect of gluten by providing elasticity to the dough and acts as a binding agent, giving the rolls structure, but it can make dough tough if over-mixed.
My favorite gluten free flour blend is Cup4Cup Multipurpose Gluten Free Blend, but Bob’s Red Mill Gluten Free 1-to-1 Baking flour is also a good choice.
Rather than kneading gluten free dough, mix it with a spoon or spatula just until the ingredients are combined. It won’t appear smooth and stretchy like conventional cinnamon roll dough. Instead, it will look more like cookie batter.
These cinnamon rolls are best enjoyed the day they’re baked—especially still warm from the oven! After that, they’ll start to dry out and harden but will still be enjoyable for a couple days if left covered at room temperature.