Doughy Soft Gluten-Free Cinnamon Rolls

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.

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.)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

1. Spray a silicone baking mat or large piece of parchment paper with nonstick cooking spray. Scrape the dough onto the greased mat.
2. Grease your hands with nonstick spray and pat the cinnamon roll dough into a 11X18-inch rectangle. Skip the rolling pin!
3. Use a silicone spatula to spread the filling evenly across the dough.
4. Start with the long edge furthest from you and roll the log towards you until you have about a 2-inch unrolled strip remaining.
5. Bring up the unrolled strip to meet the log. Pinch the seams together and then smooth with fingers.
6. 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.
7. 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.
8. 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 overnight in the refrigerator and then place in a warm place to rise for 45-60 minutes. 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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