Gluten-Free Cinnamon Rolls

Name: Gluten-Free Cinnamon Rolls
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 5 min
Yield: 12 cinnamon rolls
Cuisine: American
Ingredients: 320 g brown rice flour (about 2 cups); 230 g tapioca starch (about 2 cups); 150 g potato starch (about 1 cups); 100 g (½ cup) granulated sugar; 16 g (1 tablespoon) kosher salt; 14 g instant yeast (about 4 ½ tsp or 2 packets); 12 g (about 4 teaspoons) xanthan gum; 16 g (about 4 teaspoons) baking powder; 32 g whole psyllium husk (about ⅓ cup); 320 g (about 1.5 cups) warm water (about 100°F); 320 g (about 1.5 cups) warm whole milk (heated to 100–110°F); 2 large eggs (room temperature, about 100 g total); 113 g (8 tablespoons) unsalted butter (melted and slightly cooled); 10 g (2 teaspoons) apple cider vinegar; 12 tablespoons (170g) unsalted butter (melted and cooled); 1 1/2 cups (300g) packed light brown sugar; 3 tablespoons (about 18g) ground cinnamon; 4 oz (115 g) cream cheese (softened); 2 tablespoons (28 g) unsalted butter (softened); 1 1/2 cups (200 g) powdered sugar; 1 tablespoon whole milk; 1 teaspoon vanilla extract

After years of testing gluten-free yeast doughs, I finally landed on a cinnamon roll that’s soft, fluffy, and just the right amount of gooey. The dough is easy to work with, bakes up golden, and tastes just like the ones you remember — only completely gluten-free.

Prep30 min
Cook35 min
Total2 hr 5 min
Yield12 cinnamon rolls

3 Nov 2025

Ingredients

Dry Ingredients

320 g brown rice flour (about 2 cups)
230 g tapioca starch (about 2 cups)
150 g potato starch (about 1 cups)
100 g (½ cup) granulated sugar
16 g (1 tablespoon) kosher salt
14 g instant yeast (about 4 ½ tsp or 2 packets)
12 g (about 4 teaspoons) xanthan gum
16 g (about 4 teaspoons) baking powder

Psyllium Mixture

32 g whole psyllium husk (about ⅓ cup)
320 g (about 1.5 cups) warm water (about 100°F)

Wet Ingredients

320 g (about 1.5 cups) warm whole milk (heated to 100–110°F)
2 large eggs (room temperature, about 100 g total)
113 g (8 tablespoons) unsalted butter (melted and slightly cooled)
10 g (2 teaspoons) apple cider vinegar

Cinnamon Filling

12 tablespoons (170g) unsalted butter (melted and cooled)
1 1/2 cups (300g) packed light brown sugar
3 tablespoons (about 18g) ground cinnamon

Cream Cheese Frosting

4 oz (115 g) cream cheese (softened)
2 tablespoons (28 g) unsalted butter (softened)
1 1/2 cups (200 g) powdered sugar
1 tablespoon whole milk
1 teaspoon vanilla extract

Overhead view of golden brown gluten-free cinnamon rolls baked in a white dish.

There’s something about a pan of warm cinnamon rolls. The smell of cinnamon sugar. The soft, gooey center. That moment when the frosting melts into every swirl. For years, I thought that kind of cinnamon roll was out of reach after going gluten-free. But these taste just like the ones you remember: soft, tall, and fluffy with a buttery filling and rich cream cheese frosting.

The secret is in the homemade flour blend. Most gluten-free all-purpose flours aren’t designed for yeast doughs, which is why so many gluten-free rolls turn out dense or crumbly. By using a simple mix of brown rice flour, tapioca starch, potato starch, and xanthan gum, you get a dough that rises beautifully and stays soft for days.

This recipe has been tested and simplified so it feels doable even if you’ve never made yeasted gluten-free dough before. They’re the kind of cinnamon rolls you’ll want to bake for every weekend brunch or holiday morning.

Why You’ll Love this Recipe

Soft and fluffy texture . These rolls rise tall and bake up pillowy every time.
Completely gluten-free and wheat-free . Made with a custom blend of brown rice flour, tapioca starch, and potato starch instead of a store-bought gluten-free bread flour, which often contains gluten-free wheat starch.
Make ahead friendly . Prep the rolls the night before and bake them fresh in the morning for an effortless breakfast.

Searching for more gluten-free breakfast recipes? gluten-free crepes / gluten-free pancakes / gluten-free blueberry muffins

Ingredients

TIP

I know it looks like a lot of ingredients for the custom flour blend, but I kept this blend as simple as possible. The result is a dough that’s soft, fluffy, and worth the extra five minutes it takes to measure out. You will NOT get the same results with a commercial gluten-free flour blend.

Ingredient Notes

Brown Rice Flour: Adds structure and a mild, neutral flavor.
Tapioca Starch and Potato Starch: Create a light, chewy texture and help the rolls puff up as they bake.
Xanthan Gum: Helps hold everything together (which we need since we have no gluten here)
Whole Psyllium Husk: When mixed with water, it forms a gel that mimics the elasticity of gluten. Use the whole husk, not the powder, for the best texture. I find that psyllium husk powder clumps up really easily.
Instant Yeast: Speeds up the process and gives the dough a consistent rise. No need to proof separately.

About This Dough

This recipe starts with my Gluten-Free Basic Sweet Dough , an enriched dough made with milk, butter, and eggs for a soft, tender crumb. It’s a versatile base that I use for several of my favorite gluten-free recipes likeyeasted donuts,crescent rolls, andsoft dinner rolls.

The richness from the milk, butter, and eggs is what gives these cinnamon rolls their soft texture and golden color. It’s the same dough that makes my donuts light and fluffy, and my dinner rolls extra tender.

Getting the texture for this recipe right took a lot of testing. I tried using psyllium powder mixed straight into the dry ingredients, but I found the dough needed time to hydrate before it became workable, and the texture was less consistent. When I switched to hydrating whole psyllium husk in warm water first to make a gel, the dough came together beautifully every time — soft, elastic, and easy to shape.

That gel step is now the foundation of all my enriched gluten-free doughs. It gives structure and flexibility without drying out the dough or making it dense.

Soft, fluffy gluten-free cinnamon roll with cream cheese frosting and a bite removed to reveal tender layers.

How to Make Gluten-Free Cinnamon Rolls

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Mixing bowl filled with gluten-free flour, yeast, and other dry ingredients.

In a large mixing bowl, combine your brown rice flour, tapioca starch, potato starch, sugar, salt, instant yeast, xanthan gum, and baking powder. Close-up of hydrated psyllium husk mixture in a glass bowl, with a spoon lifting the thick, gel-like texture.

Close-up of hydrated psyllium husk mixture in a glass bowl, with a spoon lifting the thick, gel-like texture.

I use 10x the water to psyllium by weight (for example, 32 g psyllium + 320 g water). Hydrating the husk first ensures the dough mixes evenly and creates that soft, elastic texture without dry spots. Glass measuring cup with melted butter and psyllium gel mixture for cinnamon rolls.

Glass measuring cup with melted butter and psyllium gel mixture for cinnamon rolls.

In another bowl, mix warm milk, eggs, melted butter, and apple cider vinegar. Add the psyllium gel and whisk until smooth. You shouldn’t see any clumps once you’re done whisking. Soft gluten-free cinnamon roll dough in a mixing bowl after mixing.

Soft gluten-free cinnamon roll dough in a mixing bowl after mixing.

Pour the wet ingredients into the dry mixture and mix on medium speed using the dough hook for about 5 minutes. The dough should start off sticky but come together into a soft, pliable mass. Rolled-out rectangle of gluten-free dough on a lightly floured surface.

Rolled-out rectangle of gluten-free dough on a lightly floured surface.

Dust your counter lightly with tapioca starch and turn the dough out. Knead for 1–2 minutes just until smooth. You’re just kneading in order to shape the dough into a smooth ball. Then pat the dough into a rough rectangle and roll it out to about 13 x 24 inches. The surface should feel soft and elastic, not sticky. Cinnamon sugar filling spread evenly over rolled-out gluten-free dough.

Cinnamon sugar filling spread evenly over rolled-out gluten-free dough.

In a small bowl, mix melted butter, brown sugar, and cinnamon until it forms a thick paste. Spread the filling evenly over the dough with an offset spatula. Go almonst all the way to the edges for that gooey swirl in every bite. Dough with cinnamon filling cut into even strips before rolling.

Dough with cinnamon filling cut into even strips before rolling.

Use a pizza cutter or sharp knife to cut the dough into twelve 2-inch strips. I like slicing before rolling so each piece stays even and doesn’t get squished. Overhead view of unbaked gluten-free cinnamon rolls in a white baking dish before proofing, showing visible cinnamon swirls.

Overhead view of unbaked gluten-free cinnamon rolls in a white baking dish before proofing, showing visible cinnamon swirls.

Roll each strip into a spiral and place it in a buttered 9×13-inch pan, leaving a little space between each one so they have room to expand. Pan of unbaked gluten-free cinnamon rolls arranged tightly in a white baking dish, showing smooth, even spirals of cinnamon filling.

Pan of unbaked gluten-free cinnamon rolls arranged tightly in a white baking dish, showing smooth, even spirals of cinnamon filling.

Cover the pan with a towel or plastic wrap and let the rolls rise in a warm spot until doubled in size, about 1 hour . They should look soft and puffy, with the spirals slightly expanded and the rolls should be touching. Pan of baked gluten-free cinnamon rolls with golden brown tops.

Pan of baked gluten-free cinnamon rolls with golden brown tops.

Bake the rolls at 375°F for 30–35 minutes, or until golden brown and the centers reach about 200°F.
The tops should be deep golden, and the filling should bubble slightly around the edges. Frost while they’re still warm!

Recipe FAQs

Can I use a store-bought gluten-free flour blend?

Not for this one. Most all-purpose gluten-free blends aren’t designed for yeast doughs and can make the rolls dense or dry. This recipe uses a homemade blend that gives the dough a soft, stretchy structure and helps the rolls rise tall and stay fluffy.

Can I knead the dough by hand?

Absolutely. It’s a little sticky at first, but after a minute or two of kneading it smooths out nicely. Coat your hands in tapioca flour to make it easier.

Can I prepare the rolls the night before?

Yes. Shape the rolls, cover the pan tightly, and refrigerate overnight. The next morning, let them come to room temperature and rise until puffy before baking. It’s a great option for holiday mornings or brunches.

Why use whole psyllium husk instead of powder?

Whole psyllium husk hydrates more evenly, giving the dough a soft, elastic texture. Powdered psyllium can clump and make the dough too firm or gummy. I tested both ways and much prefer using whole psyllium husk hydrated in water.

Expert Tips

Weigh your ingredients. Gluten-free doughs are sensitive to small changes in hydration so being precise MATTERS. Measuring by weight gives you consistent, bakery-style results every time.
Frost while warm. Spread the cream cheese frosting right after baking so it melts slightly into the spirals.

Storage instructions

These gluten-free cinnamon rolls are best served warm, fresh from the oven. The frosting melts into every swirl, giving that soft, bakery-style texture that’s hard to beat.

If you have leftovers, store them in an airtight container at room temperature (if left unfrosted or frosted with a simple glaze) for up to two days, or in the refrigerator (recommended) for up to four days. Reheat gently in the microwave or a low oven until warm and soft again.

Make Ahead Option

These cinnamon rolls also make a great make-ahead brunch option. You can prepare the dough, shape the rolls, let rise for about 30 minutes to give them a head start on rising and then refrigerate them overnight. In the morning, just let them finish rising for about an hour at room temperature and bake fresh for the perfect weekend breakfast.

Soft gluten-free cinnamon roll on a plate with a bite cut off to show the fluffy, tender layers inside.

Serving suggestions

These gluten-free cinnamon rolls are perfect for brunch or a special breakfast. Serve them warm with a pot of coffee, fresh fruit, or alongside something savory like gluten-free quiche or breakfast casserole .

For a holiday spread, pair them with gluten-free pumpkin coffee cake or gluten-free cottage cheese biscuits . They also make a lovely addition to a weekend brunch board with oven-baked bacon , fruit, yogurt, and eggs.

More gluten-free breakfasts to try

All Breakfast

Did you make this recipe?

These cinnamon rolls are everything I missed after going gluten-free — soft, buttery, and truly amazing. If you make them, tell me what you think in the comments below, or share which gluten-filled favorite you’d love to see me tackle next.

Pan of freshly baked gluten-free cinnamon rolls generously frosted with cream cheese icing.

Method

For the Cinnamon Roll Dough:

1
Mix the dry ingredients: In the bowl of a stand mixer, whisk together 320 g brown rice flour, 230 g tapioca starch, 150 g potato starch, 100 g sugar, 16 g kosher salt, 14 g instant yeast, 12 g xanthan gum, and 16 g baking powder.
2
Make the psyllium gel: In a small bowl, whisk 32 g whole psyllium husk with 320 g warm water. Stir for about a minute until a thick gel forms. Set aside.
3
Combine the wet ingredients: In a separate bowl, mix 320 g warm milk, 2 eggs, 113 g melted butter, and 10 g apple cider vinegar. Add in the psyllium gel and whisk until smooth.
4
Make the dough: Add the wet ingredients to the dry ingredients in the stand mixer fitted with the dough hook. Mix on medium speed for 5 minutes, scraping the sides and bottom as needed to make sure all the flour is incorporated.
5
Knead and shape: Dust your work surface with tapioca starch. Turn out the dough and knead by hand for 1 to 2 minutes until smooth. Pat it into a rectangle, then roll out into a large rectangle that is 13 x 24 inches and about 1/4 inch in height.

For the Cinnamon Filling:

6
In a bowl, stir together 170g (12 tablespoons) melted butter, 300g (1 1/2 cups) brown sugar, and 12g (3 tablespoons) cinnamon.
7
Spread evenly over the dough all the way to the edges using an offset spatula.

To Shape, Proof, and Bake:

8
Slice and roll: Cut the dough into twelve 2-inch strips. Roll each strip into a spiral and place into a buttered 9 x 13-inch baking dish, leaving a little space between each one.
9
Rise: Cover the pan with a towel or plastic wrap and let the rolls rise for about 1 to 1 1/2 hours, or until doubled in size. They should look soft and puffy.
10
Bake: Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, or until golden brown and the centers reach an internal temperature of 200°F.

For the Cream Cheese Frosting:

11
Beat together 4 oz (115 g) cream cheese and 2 tablespoons (28g) unsalted butter in a bowl until smooth.
12
Add 1 1/2 cups powdered sugar and mix until combined.
13
Then add 1 tablespoon whole milk and 1 teaspoon vanilla extract and mix until smooth and fluffy.
14
Spread the cream cheese frosting over the rolls while they’re still warm so it melts slightly into the spirals. Serve warm.

Make Ahead Option

15
After shaping, let the rolls proof for about 30 minutes at room temperature, then refrigerate for up to 18 hours. When ready to bake, remove from the fridge and let the rolls come to room temperature as they finish rising until doubled in size, about 1 hour. Proceed with baking as normal.