Look no further for the best gluten-free cinnamon rolls! If you want to enjoy a soft, tender cinnamon bun with gooey copycat Cinnabon filling, you’ve found the perfect match! This easy gluten-free recipe is ready with only one short rise and has dairy-free modifications included!
Copycat cinnabon gluten free cinnamon rolls
Whether enjoying gluten-free cinnamon rolls on Christmas morning, for a special brunch, or entertaining overnight guests, they are always a welcomed treat! Especially when diving into a fluffy cloud of ooey gooeyness so good no one will know they are GF!
This doughy, soft, and tender gluten-free cinnamon roll recipe was first published in my gluten-free cookbook, but I haven’t been able to stop perfecting and tweaking the recipe since.
While my original recipe uses a more straightforward technique, I wanted to retest making gluten-free cinnamon buns using two new GF baking tricks – starting with a roux and adding psyllium husk.
A roux combines a small amount of flour is combined with water and milk and warmed to make thick paste. The roux helps pre-saturate some of the flour, aiding in absorbing more liquid. It’s especially helpful to create wheat flour texture, with doughy softness. If you don’t believe me, what it did for this incredible gluten-free monkey bread!
Psyllium creates elasticity in the dough and enhances a soft texture because less GF flour is required when using it. I’ve become such a huge proponent of it, I’ve dedicated an entire resource to using psyllium husk in gluten-free baking.
Ingredient Notes and substitutions
- Gluten-free flour – Using a good gluten free flour makes or breaks the quality of GF baked goods. Cup4Cup gluten-free flour is what I recommend and use for all my baking. For more info and alternatives see, the Recommended Gluten-Free Flour section.
- Psyllium Husk Powder – Helps maintain moisture and prevents the rolls from becoming crumbly. It also mimics gluten, allowing rolls and gluten free breads to be shaped.
- Baking powder – I like to couple baking powder with yeast to assist the rise and make a light, airy texture, which is harder to achieve in GF bread dough.
- Active Dry Yeast – If using instant dry yeast, it doesn’t require mixing with warm liquids to proof and can be mixed right into dry ingredients.
- Butter – Melted butter flavors the gluten-free dough and used for the gooey filling. If making gluten-free dairy-free cinnamon rolls, substitute vegan butter.
- Milk – Using whole milk elevates the taste, especially when mixed with butter and sugar. Warm it to 110ºF before adding yeast to activate. For dairy-free rolls, substitute non-dairy milk, such as almond or soy milk.
how to make gluten free cinnamon rolls
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Begin by heating the oven to 200ºF. Once it reaches temperature, turn it off. This will serve as an extra warm place for the rolls to initially rise.
- As the oven is preheating, make the roux. Combine 2 tablespoons flour with milk and water in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. Remove from heat and turn oven off.
- In a large mixing bowl of a stand mixer, prepare the dough mixture. Combine the GF flour, sugar, psyllium, baking powder and salt using a paddle attachment on low speed.
- Add the wet ingredients – warm milk, egg, melted butter, and roux. Combine on low speed until well blended. Increase to high speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still slightly sticky.
- While the dough mixes, stir together the cinnamon roll filling ingredients, butter, brown sugar, and cinnamon, in a small bowl.
Shaping, cutting and baking cinnamon rolls
When making this recipe for soft gluten-free cinnamon rolls, there is a balance between adding enough gluten-free flour blend to make the dough elastic and easy to shape, yet still yield a fluffy, airy texture.
As to not toughen crumb, I add less flour than other gluten free cinnamon rolls recipes and rely on nonstick cooking spray to shape the dough. This technique is similarly used in gluten-free dinner rolls.
- Spray a silicone baking mat or large piece of parchment paper with nonstick cooking spray. Scrape the dough onto the greased mat.
- Grease your hands with nonstick spray and pat the cinnamon roll dough into a 11X18-inch rectangle. Skip the rolling pin!
- Use a silicone spatula to spread the filling evenly across the dough.
- Start with the long edge furthest from you and roll the log towards you until you have about a 2-inch unrolled strip remaining.
- Bring up the unrolled strip to meet the log. Pinch the seams together and then smooth with fingers.
- Use a serrated sharp knife to score nine 2-inch sections. Cut in a sawing fashion rather than pressing down. This will prevent the cinnamon buns from being squished and misshapen.
- Transfer to a greased baking pan. Cover with a lint-free dish towel and let rise for 10 minutes in the pre-warmed oven. Remove to rise for 20 more minutes while the oven preheats to 350ºF. Pour room temperature heavy cream over the top to make an extra gooey filling.
- Bake for 30-35 minutes, or until tops are golden brown and the internal temperature reads with an instant read thermometer 190ºF. Cool slightly while frosting is prepared.
gooey cinnamon roll filling
I have experimented with various filling recipes and many have fallen short. I’ve struggled with filling oozing out of the cinnamon buns as they bake, being too dry and crunchy, or too liquidy to roll.
Making the perfect cinnamon filling requires three things. First, brown sugar is sturdier and will not seep out. Second, using slightly melted butter also holds the filling in place.
Last, pouring room temperature heavy cream over the top replicates the ultra gooey copycat Cinnabon filling. It thickens the butter, sugar and cinnamon mixture to a thick glaze as it bakes!
Frosting options
You have two options for frosting, a thick powdered sugar glaze or cream cheese frosting, both flavored with a healthy dose of vanilla extract. Either recipe makes an ample amount because I believe lots of frosting is key to a great cinnamon roll!
Spread the frosting on the buns while they are still warm, about 10 minutes coming from the oven. If you would like to reserve some of frosting, it can be spread on again right before serving.
recommended gluten free flour
I had already rigorously tested the best-performing gluten-free flour blend through many gluten-free baking recipes and when developing this perfected gluten-free sandwich bread. Therefore, when making this GF cinnamon rolls recipe I reached for my preferred brand, Cup4Cup.
As far as taste, Cup4Cup was the clear winner. There was nothing “gluten free” tasting about the bread. It was soft, squishy, and slightly sweet.
If you cannot acquire Cup4Cup, or use it for allergen reasons, my preferred runner up is King Arthur Measure-for-Measure. I don’t recommend Bob’s Red Mill 1-to-1, Pillsbury gluten free flour or Namaste because of taste and grittiness.
why use a roux for gluten free baking
Before beginning the recipe a small amount of flour is combined with water and milk and warmed to make thick paste. It’s an extra step, but it’s quick, easy, and I assure you, it guarantees soft, tender cinnamon rolls!
Since gluten-free flours do not absorb liquids as well, the roux helps pre-saturate some of the flour, aiding in absorbing more liquid. This makes the texture soft and fluffy, rather than dense and gummy.
It also prevents having to add excess flour to make the dough shapable and elastic. Adding the least amount of flour is key to keep yeast breads light and airy.
Purpose of psyllium husk
In traditional wheat flour recipes, gluten acts as a binder, creating elasticity in the dough and soft texture once it bakes. Gluten-free bread recipes need something to mimic the elasticity and bind the starches.
I’ve become such a proponent of using psyllium husk because, when coupled with the xanthan gum in GF flour blends, it yields superior results!
It doesn’t affect the taste, but it does help maintain moisture and prevents the rolls from becoming crumbly because less GF flour is required.
Dairy-free modification
When making gluten-free dairy-free cinnamon rolls, you will need to make substitutions for the milk and butter. Substitute non-dairy milk, such as almond or soy milk. For the butter, use plant-based vegan butter.
The recommend flour, Cup4Cup, does contain milk powder. Substitute King Arthur Measure-for-Measure as an alternative.
Instead of pouring heavy cream over the risen rolls before baking, use a dairy-free substitute such as coconut milk or non-dairy milk. The higher the fat content, the better, so I recommend using full fat coconut milk.
How to store
Gluten-free recipes do not have the shelf life like traditional baked goods. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly.
If not consuming within one to two days, freeze the cinnamon buns after they completely cooled (at least 2 hours). Pull from the freezer to defrost at room temperature.
Make ahead Rolls and freezing tips
Cinnamon rolls may be frozen before baking or after for an easy make-ahead gluten free breakfast!
Freezing After Baking: For best results, save the frosting until ready to serve. Let the unfrosted rolls cool completely then wrap the pan securely in plastic wrap and cover with a layer of aluminum foil. Freeze up to 2 months.
Thaw at room temperature for 1 hour and recover the pan with a layer of foil. Warm in a 350ºF oven for 10 minutes while the frosting is prepared. Remove from oven and cover with frosting.
Freezing Before Baking: Once the shaped rolls have been moved the greased pan, wrap the pan securely in plastic wrap and cover with a layer of aluminum foil. Freeze up to 1 month.
Thaw for at least 24 hours in the refrigerator (so they completely thaw – overnight will not be enough time) and then place in a warm place to rise to first come to room temperature and then rise for 2-3 hours. Bake and frost as directed.
Freezing and Rewarming Leftovers: If you have a few leftover frosted rolls you may freeze them for later. Wrap the cooled buns individually in plastic wrap and transfer to a ziplock freezer bag. Freeze up to 2 months.
Thaw at room temperature for 1 hour. Reheat at 50% power in the microwave for 30-60 seconds.
more expert baking tips
- Use a stand mixer with paddle attachment for best results. I have not tested the recipe using a hand held mixer because the dough becomes stiff.
- If you forget to warm the eggs to room temperature, place the whole egg in a bowl of hot water for 5 minutes.
- To make a double recipe, double all the ingredients and place the rolls in a 9X13-inch pan to rise.
- An instant read thermometer is helpful for measuring the correct temp of the milk to activate yeast and take out the guesswork of when the rolls are done. The interior should ready 195-200ºF when ready to be pulled from the oven.
- For best results use Cup4Cup gluten-free flour mix.
- Using a greased piece of parchment paper or silicone baking mat will be helpful for shaping and rolling the dough.
- When cutting the rolls use a sharp serrated knife in a sawing fashion. No dental floss required!
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step-by-step web story instructions for this recipe!
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Doughy Soft Gluten-Free Cinnamon Rolls
Equipment Needed
Ingredients
Roux
- 2 tablespoons (18 g) gluten free all purpose flour I recommend Cup4Cup brand
- 3 tablespoons (45 g) milk
- 3 tablespoons (45 g) water
Gluten Free Dough
- ¾ cup (180 g) milk heated to 110ºF
- 1 teaspoon granulated sugar
- 1 package (2 ¼ tsp, 9 g) active dry yeast
- 2 ¼ cup (327 g) gluten free all purpose flour I recommend Cup4Cup brand
- ⅓ cup (67 g) granulated sugar
- 1 ½ tablespoons (17 g) psyllium husk powder (what is psyllium husk?)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons (57 g) melted butter cooled slightly
- 1 large egg room temperature
Cinnamon Filling
- 4 tablespoons (57 g) slightly melted butter
- ½ cup (59 g) light brown sugar
- 1 tablespoon (8 g ) ground cinnamon
- ¼ cup (60 g) room temperature heavy cream (for pouring over risen rolls)
Option 1: Powdered Sugar Frosting
- 2 cups (240 g) powdered sugar
- 2 tablespoons (28 g) melted butter
- 2 teaspoons vanilla extract
- 2-3 tablespoons (30-45 g) milk
Option 2: Cream Cheese Frosting
- 5 ounces (140 g) cream cheese softened
- 3 tablespoons (42 g) butter softened
- 1 ¼ cup (150 g) powdered sugar
- 1 ½ teaspoon vanilla extract
Instructions
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Before you begin making the roux, turn oven to 250ºF. Start to make the roux, but turn it off once it reaches temperature. This will serve as an extra warm place for the rolls to initially rise. Grease a 8X8-inch baking pan. Set aside.
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As the oven is preheats, make the roux. Combine 2 tablespoons flour with water and milk in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. Remove from the heat and set aside.2 tablespoons (18 g) gluten free all purpose flour,3 tablespoons (45 g) milk,3 tablespoons (45 g) water
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Combine 110ºF milk (heated for about 45 seconds in microwave), 1 tsp sugar and yeast in a liquid measuring cup or small bowl. Stir and let sit for 5 minutes for yeast to activate.¾ cup (180 g) milk,1 teaspoon granulated sugar,1 package (2 ¼ tsp, 9 g) active dry yeast
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In a large mixing bowl of a stand mixer, combine the GF flour, sugar, psyllium, baking powder and salt using a paddle attachment on low speed.2 ¼ cup (327 g) gluten free all purpose flour,⅓ cup (67 g) granulated sugar,1 ½ tablespoons (17 g) psyllium husk powder,1 ½ teaspoons baking powder,½ teaspoon salt
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Add the warm milk / yeast mixture, melted butter, egg and roux. Combine on low speed until well blended. Increase to high speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still sticky.4 tablespoons (57 g) melted butter,1 large egg
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While the dough mixes, stir together in a small bowl the filling ingredients – butter, brown sugar, and cinnamon.4 tablespoons (57 g) slightly melted butter,½ cup (59 g) light brown sugar,1 tablespoon (8 g ) ground cinnamon
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Spray a silicone baking mat or large piece of parchment paper with nonstick cooking spray. Scrape the dough onto the greased mat. Grease your hands with nonstick spray and pat the cinnamon roll dough into a 10X18-inch rectangle.
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Use a silicone spatula to spread the filling evenly across the dough. Start with the long edge furthest from you and roll the log towards you until you have about a 2-inch unrolled strip remaining. Bring up the unrolled strip to meet the log. Pinch the seams together and then smooth with fingers.
-
Use a serrated sharp knife to score nine 2-inch sections. Cut in a sawing fashion rather than pressing down. This will prevent the cinnamon buns from being squished and misshapen.
-
Transfer to a greased 8X8-inch baking pan. Cover with a lint-free dish towel and let rise for 10 minutes in the pre-warmed oven. Remove to rise for 20 more minutes while the oven preheats to 350ºF.
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If the heavy cream is not room temp, warm briefly in the microwave until it is no longer cold, but not hot. Pour the room temperature heavy cream over the top to make an extra gooey filling.¼ cup (60 g) room temperature heavy cream
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Bake for 30-35 minutes, tenting loosely with foil for the last 10-15 minutes. The tops should golden brown and the interior not wet dough. For best results, test the internal temperature with an instant read thermometer1, which should read 190ºF. Cool slightly while the frosting is prepared.
Powdered Sugar Frosting
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In a medium bowl stir together the frosting ingredients until smooth and no lumps remain. Dollop the frosting on top of each warm roll. After it has been divided up, spread the frosting evenly over the tops.2 cups (240 g) powdered sugar,2 tablespoons (28 g) melted butter,2 teaspoons vanilla extract,2-3 tablespoons (30-45 g) milk
Cream Cheese Frosting
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In a medium bowl beat together the cream cheese frosting ingredients until smooth. Dollop the frosting on top of each warm roll. After it has been divided up, spread the frosting evenly over the tops.5 ounces (140 g) cream cheese,3 tablespoons (42 g) butter,1 ¼ cup (150 g) powdered sugar,1 ½ teaspoon vanilla extract
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Recipe Notes
Dairy Free Modifications
Substitute non-dairy milk, such as almond or soy milk. For the butter, use plant-based vegan butter. The recommend flour, Cup4Cup, does contain milk powder. Substitute King Arthur Measure-for-Measure as an alternative. Instead of pouring heavy cream over the risen rolls before baking, use a dairy-free substitute such as coconut milk or non-dairy milk. The higher the fat content, the better, so I recommend using full fat coconut milk.Freezing After Baking
For best results, save the frosting until ready to serve. Let the unfrosted rolls cool completely then wrap the pan securely in plastic wrap and cover with a layer of aluminum foil. Freeze up to 2 months. Thaw at room temperature for 1 hour and recover the pan with a layer of foil. Warm in a 350ºF oven for 10 minutes while the frosting is prepared. Remove from oven and cover with frosting.Freezing Before Baking
Once the shaped rolls have been moved the greased pan, wrap the pan securely in plastic wrap and cover with a layer of aluminum foil. Freeze up to 1 month. Thaw for at least 24 hours in the refrigerator (so they completely thaw – overnight will not be enough time) and then place in a warm place to rise to first come to room temperature and then rise for 2-3 hours. Bake and frost as directed.Freezing and Rewarming Leftovers
If you have a few leftover frosted rolls you may freeze them for later. Wrap the cooled buns individually in plastic wrap and transfer to a ziplock freezer bag. Freeze up to 2 months. Thaw at room temperature for 1 hour. Reheat at 50% power in the microwave for 30-60 seconds.Nutrition
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Veronica says
Hello. I will soon be trying out this recipe. I have tried 2 others which have not been very good. Nonetheless , my concern is about using monk fruit sweeteners instead of real sugar. Do you have any suggestions?
Melissa Erdelac says
Hi Veronica,
No I’m sorry I don’t have experience with this. My concern would be using them in replace of real sugar would dry the texture out slightly. Has that been the problem before?
Best,
Melissa
Veronica says
Thank you for the reply. I did make the cinnamon rolls with the monkfruit sweeteners last night, and they taste good, but they did not bake fluffy, like non-GF cinnamon rolls.
I had no idea that it was probably the sweetener that was causing this issue.
Do you think honey would be a better substitute than the monkfruit sweetener?
Melissa Erdelac says
Yes, I do think honey would be a better substitute. It would add more moisture. Are you making any other substitutes or just the sugar?
Best,
Melissa
Veronica Esparza says
I also used coconut milk, as I read on your list of recipe substitutions as allowable.
Susan says
I am making the food for an upcoming brunch baby shower & the mother (my nephew’s wife) is gluten intolerant. I am determined to have only food that the mother-to-be can also eat. I have a list of “brunch” items and am going to be testing some recipes between now and the end of March to come up with a tasty menu. Your recipe was the first on my list to try. If they are all this good, my job will be easy! This was really my first foray into gluten free baking, so I wasn’t sure exactly what to expect, but your instructions were great and all came together as described. I used Cup-4-Cup as my flour blend and I think it was a success. My husband loves cinnamon rolls and he approves! I also think they are great. I do a lot of bread baking, so of course I think there is a difference in the “breadiness” of the dough, but it has a great soft texture. Not at all grainy, dry or dense. The only thing I did differently in the recipe was to double the cinnamon filling since I like a lot. Thanks for doing the research and putting in the time on the recipe so that I don’t have to look any further. I am checking this one off my list 🙂
Melissa Erdelac says
Hi Susan,
If this is your first attempt at GF baking (sounds like you are quite comfortable in the kitchen already), it’s a little different in terms of texture. I’m glad you found the recipe clear and helpful and I’m glad you had good results. I appreciate you taking the time to let me know. It means a lot!
Best,
Melissa
Lori wilhelm says
Hi I just made these cinnamon rolls and they were delicious! These are the first gluten free dairy free cinnamon rolls that were so yummy! I used vegan butter and and vegan creme cheese for the frosting.I also used King Arthur Measure to Measure flour. My dough was very sticky so it was difficult to pat out, even with the nonstick spray. I put them in warm oven for about 15 minutes to rise. They cooked nice and golden brown. I will definitely be making these again!
Melissa Erdelac says
Thank you, Lori! The KA flour seems to require a little less liquid. I would cut back on the milk 2-4 tablespoons next time you make it and you should be good. Glad they still came out well!
Best,
Melissa
stephanie says
I’m curious as to what the roux does to help the recipe? It’s the first time I’ve seen that technique?
Melissa Erdelac says
Hi Stephanie,
I understand this is a little unconventional, but it makes such a difference with texture. I wrote a couple paragraphs about it in the post, but here are the cliff notes!
Since gluten-free flours do not absorb liquids as well, the roux helps pre-saturate some of the flour, aiding in absorbing more liquid. This makes the texture soft and fluffy, rather than dense and gummy. It also prevents having to add excess flour to make the dough shapable and elastic. Adding the least amount of flour is key to keep yeast breads light and airy.
Best,
Melissa
Erika says
This is the second of your recipes I’ve tried (first being the Angel Food Cake), and this was just as amazing as that recipe! They were chewy, gooey, and delicious. I’ve tried at least 6-7 GF cinnamon roll recipes so far in my GF journey (son is Celiac) and this was the tastiest and best received. I’m saving this recipe for later and trolling your site for more ideas!
Erika says
Also, I forgot to add, THANK YOU for including the amounts in the written directions, it was so nice not having to scroll up to remind myself the amounts of the ingredients as I was going through the process.
Melissa Erdelac says
You’re welcome! I find it so helpful as well!
Best,
Melissa
Melissa Erdelac says
Oh, thank you, Erika! I’m so grateful these hit the mark. I feel like all the ones I’ve tried before this recipe have been “okay,” but didn’t replicate that soft texture. These made me feel like I was actually enjoying real cinnamon rolls again!
Best,
Melissa
Maggie S. says
Absolutely perfect. Very difficult to tell the difference between this and the old gluten-filled Cinnabon clones that I used to make before having to go wheat-free. It was so fun to see each of the tricks pay off and turn them into a real cinnamon roll.
Melissa Erdelac says
Thank you, Maggie! I really appreciate it! This was one of my most trying recipes. It took a lot of attempts to get it right, so I’m sincerely happy others are discovering the results!
Best,
Melissa
T.N. says
These are PHENOMENAL!! Simple ingredients, easy and quick to make. But, best of all, light and airy. as close to glutenous cinnamon rolls as I can remember! These will be on my “go to” list!!
Melissa Erdelac says
Oh you just made me so happy! Aren’t they??!! I am so excited about them! I hope more people give the recipe a try and feel the same way as us!
Best,
Melissa