I never thought gluten free, yeast free cinnamon rolls could turn out this soft, gooey, and bakery-worthy, but these are the rolls that prove everyone gets a seat at the table. With a dairy free and vegan option, I’m calling them pure cinnamon-swirled heaven.

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I’m obsessed with these gluten free cinnamon rolls because they taste like the bakery version I always want but rarely find. Soft, sweet, sticky in the best way, and loaded with that brown sugar and ground cinnamon swirl that makes me lose all self-control.

I love that they’re yeast free, nut free, and easy to keep dairy free or vegan, so I’m not stuck making five different treats for one table. But the real reason I keep coming back?

The texture. Tender, gooey, not gritty, not sad.

And that icing dripping into every little spiral. Honestly, these rolls do not last.

Ingredients

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Gluten free flour keeps these rolls soft, chewy, and actually rollable.
Xanthan gum helps hold everything together, so you’re not eating cinnamon crumbs.
Baking powder and soda give the dough that needed fluffy lift.
Salt balances the sweetness and makes the cinnamon taste warmer.
Sugar sweetens the dough just enough without turning it into cake.
Dairy free milk keeps things tender, and you can use whatever’s in the fridge.
Apple cider vinegar adds tang and helps the dough behave better.
Oil or butter brings moisture, so the rolls don’t dry out fast.
Egg adds structure, while flax keeps it vegan and still pretty sturdy.
Brown sugar melts into that gooey, sticky cinnamon roll center.
Cinnamon is the whole cozy point, honestly.
Don’t skimp.
Softened butter makes the filling rich and easy to spread.
Plus, nutmeg or salt adds depth without making it taste fancy.
Powdered sugar glaze gives you that sweet bakery-style finish.
Basically, cream cheese makes the icing thicker, tangier, and way more tempting.

Ingredient Quantities

3 cups (360 g) gluten free all purpose flour blend (one that contains xanthan gum) or 3 cups (360 g) blend plus 1 teaspoon xanthan gum if not included

2 tablespoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1/4 cup (50 g) granulated sugar

1 cup (240 ml) unsweetened dairy free milk (almond, oat, soy) warmed slightly

1 tablespoon apple cider vinegar

1/4 cup (60 ml) neutral oil (vegetable, canola, or light olive) or melted dairy free butter

1 large egg or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (vegan option)

For the filling: 1/2 cup (100 g) packed light or dark brown sugar

For the filling: 2 tablespoons ground cinnamon

For the filling: 4 tablespoons (56 g) softened vegan or regular butter

Optional filling: 1/4 teaspoon ground nutmeg or pinch of salt for depth

For the glaze: 1 to 1 1/2 cups (120 to 180 g) powdered sugar

For the glaze: 2 to 3 tablespoons dairy free milk or regular milk

For the glaze: 1 teaspoon pure vanilla extract

Optional glaze: 4 ounces (115 g) cream cheese or dairy free cream cheese for creamier icing

Cooking spray or extra oil for greasing the pan

How to Make this

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1. Preheat oven to 375 F (190 C). Grease a 9×9 inch or similar round/square baking pan with cooking spray or oil.

2. In a large bowl whisk together 3 cups (360 g) gluten free all purpose flour blend (plus 1 tsp xanthan gum if your blend does not contain it), 2 tablespoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt, and 1/4 cup (50 g) granulated sugar.

3. In a separate bowl combine 1 cup (240 ml) warmed unsweetened dairy free milk, 1 tablespoon apple cider vinegar, 1/4 cup (60 ml) neutral oil or melted dairy free butter, and 1 large egg or 1 tablespoon ground flaxseed mixed with 3 tablespoons water for the vegan option; whisk to combine.

4. Pour wet ingredients into dry ingredients and stir until a soft, slightly sticky dough forms; if too dry add 1 tablespoon more milk at a time, if too wet add a little more flour.

5. On a lightly floured surface, press or roll the dough into a rectangle about 10×12 inches and roughly 1/4 inch thick.

6. For the filling, mix 1/2 cup (100 g) packed brown sugar, 2 tablespoons ground cinnamon, and optional 1/4 teaspoon ground nutmeg or a pinch of salt; spread 4 tablespoons (56 g) softened butter evenly over the dough then sprinkle the cinnamon sugar mixture over the butter.

7. Starting from a long edge, tightly roll the dough into a log, pinch the seam to seal, then cut into 8 to 12 rolls depending on desired size; place cut rolls close together in the prepared pan.

8. Bake for 18 to 25 minutes until the tops are golden and a toothpick comes out mostly clean; remove from oven and let cool 8 to 10 minutes in the pan.

9. For the glaze, whisk 1 to 1 1/2 cups (120 to 180 g) powdered sugar with 2 to 3 tablespoons dairy free or regular milk and 1 teaspoon vanilla until smooth; for creamier icing blend in 4 ounces (115 g) cream cheese or dairy free cream cheese before adding powdered sugar.

10. Drizzle or spread glaze over warm rolls, serve warm, and store leftovers covered at room temperature for 1 to 2 days or refrigerated up to 4 days.

Equipment Needed

1. Oven (preheated to 375 F 190 C)
2. 9×9 inch square or similar baking pan, greased
3. Large mixing bowls (2)
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for mixing
7. Rolling pin or your hands and a lightly floured surface
8. Sharp knife or bench scraper to cut the rolls
9. Small bowl and fork or hand mixer for the glaze
10. Cooling rack for resting the baked rolls

FAQ

Q: Can I use a different gluten free flour blend? A: Use a blend labeled for baking that contains xanthan gum or add 1 teaspoon xanthan gum if it does not; blends with a mix of rice, tapioca, and potato starch work best for structure and texture.

Q: How do I know if the dough is the right consistency? A: The dough should be soft and slightly tacky but not wet; if too sticky, add a tablespoon of flour at a time until manageable, and if too dry add a teaspoon of dairy free milk until it holds together and rolls without cracking.

Q: What is the baking time and temperature? A: Bake in a preheated oven at 375 F for 18 to 25 minutes until the tops are golden and a toothpick comes out clean in the center of the largest roll; ovens vary so start checking at 18 minutes.

Q: Can I make these ahead or freeze them? A: Yes. You can assemble and refrigerate the unbaked rolls covered for up to 24 hours, or freeze baked or unbaked rolls for up to 2 months. Thaw overnight in the refrigerator and warm in a low oven before serving.

Q: How do I get a smooth, creamy glaze? A: Start with 1 cup powdered sugar and 2 tablespoons milk, whisk to a thick but pourable consistency, add more sugar or milk to adjust, and stir in vanilla at the end. For a richer icing, beat in 4 ounces cream cheese or dairy free cream cheese until smooth.

Q: Can I make the rolls vegan? A: Yes. Use a flax egg in place of the egg, dairy free milk and dairy free butter, and dairy free cream cheese for the glaze if using; the apple cider vinegar plus dairy free milk provides the same tender crumb effect as buttermilk.

The Best Gluten Free Cinnamon Roll Recipe Substitutions and Variations

Gluten free all purpose flour blend: use a homemade mix 2 parts white rice flour, 1 part tapioca starch, 1 part potato starch plus 1 teaspoon xanthan gum per 3 cups; or use a cup for cup commercial gluten free baking blend labeled for breads and pastries; or use a sorghum based blend with added xanthan gum
Neutral oil: substitute melted vegan butter or regular melted butter; use light olive oil if you prefer a milder flavor; use refined coconut oil for similar texture but without coconut flavor
Egg: replace with 1 tablespoon ground flaxseed mixed with 3 tablespoons water; or use 1 tablespoon chia seeds mixed with 3 tablespoons water; or use 3 tablespoons commercial egg replacer mixed per package directions
Cream cheese (for glaze): use dairy free cream cheese; or use mascarpone or full fat cream cheese for richer flavor; or use thick coconut cream blended until smooth for a dairy free option

Pro Tips

– Chill the dough for 10 to 15 minutes if it feels too sticky to roll. Cold dough is much easier to shape and will hold a tighter roll, which gives neater spiral layers after baking.

– Use a lightly floured piece of parchment and a spatula when rolling and transferring. Roll the dough on the parchment, then lift the edges with the spatula to help guide the log into the pan without squishing the spirals.

– Watch the bake time, not just the clock. Gluten free bakes can brown faster around the edges while still needing a touch more time inside. Test with a toothpick in the center of a middle roll; it should come out mostly clean with a few moist crumbs, not wet batter.

– For the best glaze texture, start with less milk and add a drizzle at a time until you reach a pourable but slightly thick consistency. If you want an extra creamy finish, fold softened cream cheese into the glaze while the rolls are warm so it melts in and gives a glossy, tangy finish.

The Best Gluten Free Cinnamon Roll Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

395

kcal

Equipment: 1. Oven (preheated to 375 F 190 C)
2. 9×9 inch square or similar baking pan, greased
3. Large mixing bowls (2)
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for mixing
7. Rolling pin or your hands and a lightly floured surface
8. Sharp knife or bench scraper to cut the rolls
9. Small bowl and fork or hand mixer for the glaze
10. Cooling rack for resting the baked rolls

Ingredients

3 cups (360 g) gluten free all purpose flour blend (one that contains xanthan gum) or 3 cups (360 g) blend plus 1 teaspoon xanthan gum if not included
2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1/4 cup (50 g) granulated sugar
1 cup (240 ml) unsweetened dairy free milk (almond, oat, soy) warmed slightly
1 tablespoon apple cider vinegar
1/4 cup (60 ml) neutral oil (vegetable, canola, or light olive) or melted dairy free butter
1 large egg or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (vegan option)
For the filling: 1/2 cup (100 g) packed light or dark brown sugar
For the filling: 2 tablespoons ground cinnamon
For the filling: 4 tablespoons (56 g) softened vegan or regular butter
Optional filling: 1/4 teaspoon ground nutmeg or pinch of salt for depth
For the glaze: 1 to 1 1/2 cups (120 to 180 g) powdered sugar
For the glaze: 2 to 3 tablespoons dairy free milk or regular milk
For the glaze: 1 teaspoon pure vanilla extract
Optional glaze: 4 ounces (115 g) cream cheese or dairy free cream cheese for creamier icing
Cooking spray or extra oil for greasing the pan

Directions

Preheat oven to 375 F (190 C). Grease a 9×9 inch or similar round/square baking pan with cooking spray or oil.
In a large bowl whisk together 3 cups (360 g) gluten free all purpose flour blend (plus 1 tsp xanthan gum if your blend does not contain it), 2 tablespoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt, and 1/4 cup (50 g) granulated sugar.
In a separate bowl combine 1 cup (240 ml) warmed unsweetened dairy free milk, 1 tablespoon apple cider vinegar, 1/4 cup (60 ml) neutral oil or melted dairy free butter, and 1 large egg or 1 tablespoon ground flaxseed mixed with 3 tablespoons water for the vegan option; whisk to combine.
Pour wet ingredients into dry ingredients and stir until a soft, slightly sticky dough forms; if too dry add 1 tablespoon more milk at a time, if too wet add a little more flour.
On a lightly floured surface, press or roll the dough into a rectangle about 10×12 inches and roughly 1/4 inch thick.
For the filling, mix 1/2 cup (100 g) packed brown sugar, 2 tablespoons ground cinnamon, and optional 1/4 teaspoon ground nutmeg or a pinch of salt; spread 4 tablespoons (56 g) softened butter evenly over the dough then sprinkle the cinnamon sugar mixture over the butter.
Starting from a long edge, tightly roll the dough into a log, pinch the seam to seal, then cut into 8 to 12 rolls depending on desired size; place cut rolls close together in the prepared pan.
Bake for 18 to 25 minutes until the tops are golden and a toothpick comes out mostly clean; remove from oven and let cool 8 to 10 minutes in the pan.
For the glaze, whisk 1 to 1 1/2 cups (120 to 180 g) powdered sugar with 2 to 3 tablespoons dairy free or regular milk and 1 teaspoon vanilla until smooth; for creamier icing blend in 4 ounces (115 g) cream cheese or dairy free cream cheese before adding powdered sugar.
Drizzle or spread glaze over warm rolls, serve warm, and store leftovers covered at room temperature for 1 to 2 days or refrigerated up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.