Amazing 12 Classic Gluten-Free Cinnamon Rolls

Oh, the smell of cinnamon rolls fresh out of the oven! That scent just instantly pulls you back to slow weekend mornings, doesn’t it? For me, these rolls were the soundtrack to cozy holidays and lazy brunches, and I just couldn’t let go of that tradition when I started baking gluten-free. That’s why I spent so much time perfecting these Classic Gluten-Free Cinnamon Rolls, ensuring they are just as soft, gooey, and tender as the originals. As the founder here at Sena Recipes, it’s my mission to make sure everyone gets to enjoy that comfort food magic, and trust me, these rolls taste like pure nostalgia. You won’t believe they’re gluten-free!

We are keeping the magic alive, folks. If you’re looking for a recipe that delivers on that classic promise of swirl and sweetness without compromise, you’ve found your new go-to breakfast delight. I’m so excited for you to try them. If you’re diving deep into our breakfast baking collection, check out our other best morning treats!

Why These Classic Gluten-Free Cinnamon Rolls Are a Keeper

I know what you’re thinking: gluten-free dough often equals dry, crumbly disappointment. Not here! I designed this recipe specifically to counter those fears. When you want true comfort food, you need reliability, and that’s exactly what these rolls give you.

• They deliver that dreamy, pull-apart texture you crave.
• The process is surprisingly straightforward, even for beginner gluten-free bakers.

The Comfort of Classic Gluten-Free Cinnamon Rolls

These Classic Gluten-Free Cinnamon Rolls smell like a happy weekend. We nailed the spice blend so you get that deep, warm, familiar taste. Forget tough, stiff gluten-free pastries; these are genuinely soft from the inside out.

Reliable Dough Handling

The secret to beating the sticky GF dough struggle? A little chill time! That 20 minutes in the fridge firms things up just enough. It turns that gloppy, thick mixture into something you can actually roll out without chasing it across the counter.

Essential Ingredients for Perfect Classic Gluten-Free Cinnamon Rolls

Okay, ingredients lists can look scary, but I promise you, knowing *why* we use certain things makes all the difference in the world, especially with gluten-free baking. For structure and that beautiful, tender crumb that still holds up, you absolutely need King Arthur Gluten-Free Bread Flour. It’s my secret weapon for making sure these rolls have that satisfying pull.

Don’t worry about the resulting dough consistency—it looks more like thick cookie dough than traditional yeast dough, and that’s exactly what we want! Here’s what you need gathered before you start mixing:

For the Dough

• 4 ½ cups (680g) King Arthur Gluten-Free Bread Flour (Don’t skip this one!)
• ⅓ cup (65g) granulated sugar
• 2 ¼ teaspoons instant yeast (one standard packet)
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 ¼ cup (295ml) water, warmed
• 1 cup (236ml) whole milk, warmed
• 2 large eggs
• 6 tablespoons (85g) butter, melted

For the Cinnamon Filling

This is where all the warm, comforting aroma comes from!

• 1 cup (200g) brown sugar
• 2 tablespoons cinnamon (use good quality stuff!)
• 8 tablespoons (113g) butter, melted

For the Cream Cheese Frosting

We want this smooth and spreadable, so make sure your dairy is ready!

• 8 ounces (226g) cream cheese, softened
• 4 Tablespoons (56g) butter, softened
• 1 ⅓ cup (160g) powdered sugar
• 2 teaspoons vanilla extract

Ingredient Notes and Substitutions for Your Classic Gluten-Free Cinnamon Rolls

Let’s chat frankly about the ingredients here, because when you’re dealing with gluten-free baking, the flour choice feels like everything, right?

I harp on the King Arthur GF Bread Flour because it contains binders that mimic the structure gluten provides. If you try to substitute with a standard all-purpose GF blend, you might end up with something too loose or crumbly, and we are striving for that cozy, chewy texture in these Classic Gluten-Free Cinnamon Rolls.

Now, about that dough consistency I mentioned before—if your dough looks exactly like thick, almost scoopable cookie dough instead of elastic bread dough, breathe! That is completely, 100% normal for this recipe. That specific texture is what gives us the best result after the bake.

If you need to make these dairy-free, the easiest swap is in the wet ingredients. You can absolutely use a creamy unsweetened plant-based milk, like oat or soy milk, in place of the whole milk. For the butter, just use your favorite high-quality dairy-free baking sticks in both the dough and the filling. The frosting will need a dedicated dairy-free cream cheese substitute, of course, but the structure holds up beautifully!

Also, if you happen to be out of instant yeast but have active dry yeast, you can use it! Just proof the active dry yeast in the warm water (maybe add a tiny pinch of sugar) for about 5 to 10 minutes until it gets foamy before adding it to the main bowl. Instant is faster, but active dry works just fine in a pinch.

Step-by-Step Instructions for Classic Gluten-Free Cinnamon Rolls

This might seem like a lot of steps, but I promise you, once you have your coffee brewing, the process moves along really quickly. We’re using the stand mixer because that paddle attachment really gets the hydration right for this specific gluten-free flour blend. It just makes everything smoother!

Mixing the Dough and Initial Chill

First things first: Dump all your dry ingredients—flour, sugar, yeast, salt, baking powder—into your stand mixer bowl and give those a quick mix with the paddle attachment. Then, with the speed low, slowly stream in your warm wet ingredients. Don’t rush this part! Once everything is combined, bump the speed up to medium and just let it run for a full 3 minutes until it looks perfectly smooth. Remember what I said? It’s going to look like really thick cookie dough, not stretchy bread dough. That’s your cue to stop! Scrape down the sides really well, cover it up tight with plastic wrap, and toss it in the fridge for exactly 20 minutes. This brief chill firms up the dough so you aren’t wrestling with a sticky mess when you go to roll it out.

Assembling and Rolling the Classic Gluten-Free Cinnamon Rolls

While that’s chilling, get your filling mixed up—just the brown sugar and cinnamon in a small bowl. Ready the 9×13 dish by greasing it up nicely. Once your dough is chilled, turn it out onto a lightly floured surface. Give it a little dusting on top and roll it out carefully into a 15-inch by 15-inch square. You are aiming for even thickness, so take your time! Now, brush all that melted filling butter right to the edges, and sprinkle that gorgeous cinnamon-sugar mixture evenly over the top. I swear by a pizza cutter for this, it slices right through cleanly! Cut the square into twelve equal strips, about 1.25 inches wide each. Roll each strip up tightly into a little log and nestle them snuggly into your prepared pan.

The Final Rise and Baking

Cover the pan loosely again and pop it somewhere warm—maybe near a slightly warm oven before you turn it on. We need these beauties to rise until they literally double in size, which usually takes about 45 to 60 minutes depending on how cozy your kitchen is. While they are puffing up, go ahead and get your oven preheated to 350°F. Once they look nice and puffy, bake them for 30 to 35 minutes. You’re looking for that light golden-brown color on top. If you’re obsessing over the perfect rise, you might find my tips on bread structure helpful, even though this is a roll!

Preparing and Applying the Cream Cheese Frosting

Let those gorgeous rolls cool down for about 15 minutes after they come out. They should still be noticeably warm, but not piping hot! If they’re too hot, the frosting melts right off into a sweet puddle, and we want distinct, thick swirls of frosting on top. For the frosting, beat that softened cream cheese until it’s silky smooth by itself. Then add the softened butter and blend until combined. Finally, stream in the powdered sugar and vanilla extract until everything is smooth, dreamy, and totally spreadable. Take an icing spatula and gently slather that thick, tangy frosting over your warm rolls! Go on, dig in!

Tips for Baking Perfect Classic Gluten-Free Cinnamon Rolls

You’ve done the hard work mixing and rolling, so let’s make sure the final bake is absolutely flawless. Gluten-free doughs can be a little temperamental in the oven compared to regular wheat doughs, so a few small adjustments can take your result from “good” to “oh my gosh, I made these?”

First, temperature is everything. You need to know your oven! If you haven’t checked in a while, this is the time to use an oven thermometer. Many home ovens run hot or cold, and with delicate doughs like these Classic Gluten-Free Cinnamon Rolls, being off by even 25 degrees can mean the difference between a slightly underdone center and crisp edges.

When it comes to the frosting, remember that cream cheese and butter need to be truly softened—not melted! If they are straight from the fridge, your frosting will look lumpy and grainy, no matter how long you beat it. Think soft enough to easily press your finger into, but they shouldn’t be shiny or oily.

My biggest warning? Don’t over-bake! This is the absolute quickest way to ruin a batch of gluten-free anything. Because this dough relies on binders and starches rather than gluten strands for structure, too much time in the oven will suck out every bit of moisture. Look for that light golden brown color. If the internal dough looks wet, give it five more minutes, but seriously, pull them out right when the visual cues look right to guarantee maximum softness.

Serving Suggestions for Your Gluten Free Food

Okay, you’ve got these glorious, warm, gooey rolls, and now you need to figure out what else goes on the brunch table! If you’re having a big family get-together or just hosting a lovely weekend breakfast, you want a few sides that balance out the richness of these rolls. They are delicious on their own, of course, but variety makes everything better!

A great starting point is something fresh to cut through all that sweet sugar and fat. Think about making a huge bowl of mixed berries—strawberries, blueberries, maybe a few raspberries. The tartness is a perfect counterpoint to the cinnamon and the tangy cream cheese frosting.

If you want another showstopper that pairs perfectly but keeps things easy, you have to try a baked French toast casserole. I’ve got a fantastic one that comes together ahead of time, so you just pop it in the oven while the rolls are baking. Check out my French Toast Casserole recipe; it’s a real crowd-pleaser that works beautifully alongside these rolls for a truly legendary brunch spread. Plus, since that recipe is also gluten-free, everyone can enjoy the whole spread!

For something savory to keep the balance, don’t forget eggs! Simple scrambled eggs or maybe a baked frittata loaded with spinach and feta cheese works wonders. It grounds the meal so you don’t feel like you’re just eating dessert for breakfast, even though it feels that good!

Storage and Reheating Classic Gluten-Free Cinnamon Rolls

These rolls are definitely best eaten fresh—I mean, when aren’t they?—but let’s face it, it’s rare we finish a whole pan in one sitting. Good news: these Classic Gluten-Free Cinnamon Rolls store beautifully, and I have a couple of tricks to bring back that fresh-from-the-oven softness when you reheat them.

For short-term storage, say, if you have leftovers for the next day, cover the pan tightly with plastic wrap or transfer the remaining rolls to an airtight container. They do great sitting right on the counter at room temperature for up to two days. Because they have that rich cream cheese frosting, sometimes they do a little better in the fridge if your kitchen is really warm, but remember to let them sit out for about 30 minutes before eating if you store them cool, just to let that frosting soften up a bit.

If you need these to last longer, you can actually freeze them! Once they are completely cooled, place them in a freezer-safe container with parchment paper between the layers so they don’t stick to each other. They freeze perfectly for up to three months.

Now for the best part: reheating! If you’re only warming up one or two, pop them in the microwave for about 15 to 20 seconds. It heats them through quickly and makes that frosting wonderfully soft again. If you’re refreshing the whole batch (or one that was chilled), I strongly recommend wrapping the rolls loosely in foil and popping them into a 300°F oven for about 10 minutes. That gentle heat warms them all the way through without drying out the edges, making them taste like they just came out of the oven, no matter how long they’ve been waiting for you.

Frequently Asked Questions About Gluten Free Meals

It’s totally normal to have questions when baking something special like this, especially when working with gluten-free ingredients! I’ve pulled together some of the things I get asked most often about these delicious rolls. My goal is always to make this Glutenfree Recipe totally foolproof.

Can I make these Classic Gluten-Free Cinnamon Rolls dairy-free?

Yes, absolutely! While this recipe uses classic dairy, it translates beautifully to Dairy Free Dinner Recipes adaptations, especially if you’re treating yourself to this for brunch! For the liquid, swap the warm milk for a creamy plant-based substitute like full-fat oat milk or soy milk. For the butter, use a high-quality dairy-free baking stick substitute in both the dough and the filling. The biggest change is the frosting; you’ll need a good block-style dairy-free cream cheese alternative. The texture remains incredibly soft, so don’t worry about it collapsing!

How long can I store the Classic Gluten-Free Cinnamon Rolls?

Honestly, they are best eaten the day you bake them, warm from the oven with that gooey frosting! But if you have leftovers, store them covered tightly at room temperature for up to two days. If your kitchen is warm, popping them in the fridge in a sealed container works, but let them sit out for at least 30 minutes before eating. If you need to keep that incredible Gluten Free Food around longer, freezing them separated by parchment is the way to go for up to three months. Reheating briefly restores that lovely softness!

Share Your Classic Gluten-Free Cinnamon Rolls Experience

There’s nothing better than seeing you all bring these comforting traditions into your own kitchens! When you make these Classic Gluten-Free Cinnamon Rolls, I truly want to hear about it. Did the chilling step make rolling easier for you? Did your family devour them before you could get a picture? Tell me everything in the comments below!

If you snap a picture of your beautifully swirled rolls—maybe you topped them with a little side of fruit or tried a coffee pairing—please tag us on social media. Seeing your successful bakes is what keeps me excited to share approachable, inclusive recipes like this one.

And just so you know who is cheering you on from behind the scenes: Emma Laurent is the Founder & Creative Director of Sena Recipes, where she shares comforting classics with modern flair. Her approachable recipes help home cooks enjoy meaningful, feel-good baking moments. You can find more about my journey and baking philosophy over on my author page!

Don’t hesitate to leave a rating and your favorite tips down below. Happy baking, friends!

Classic Gluten-Free Cinnamon Rolls

---

• Author: Emma
• Total Time: 105 min
• Yield: 12 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Make soft, sweet gluten-free cinnamon rolls from scratch that honor classic baking traditions. This recipe yields tender rolls with a comforting cinnamon swirl, perfect for special mornings or weekend brunch.

---

Ingredients

Scale 1x2x3x

• 4 ½ cups (680g) King Arthur Gluten-Free Bread Flour
• ⅓ cup (65g) granulated sugar
• 2 ¼ teaspoons instant yeast (1 packet)
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 ¼ cup (295ml) water warm
• 1 cup (236ml) whole milk warm
• 2 large eggs
• 6 tablespoons (85g) butter melted
• 1 cup (200g) brown sugar (for filling)
• 2 tablespoons cinnamon (for filling)
• 8 tablespoons (113g) butter melted (for filling)
• 8 ounces (226g) cream cheese softened (for frosting)
• 4 Tablespoons (56g) butter softened (for frosting)
• 1 ⅓ cup (160g) powdered sugar (for frosting)
• 2 teaspoons vanilla extract (for frosting)

---

Instructions

1. In a stand mixer bowl with the paddle attachment, combine the gluten-free flour, granulated sugar, instant yeast, salt, and baking powder. Mix to combine evenly.
2. With the mixer on low, slowly add the warm water, warm milk, eggs, and melted butter. Increase speed to medium and mix for 3 minutes until the mixture is smooth. The dough will look like thick cookie dough.
3. Use an oiled spatula to scrape the bottom and sides of the bowl.
4. Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes to make rolling easier.
5. In a small bowl, mix the brown sugar and cinnamon for the filling.
6. Lightly grease a 9×13 baking dish with butter or cooking spray.
7. Turn the dough out onto a lightly floured surface and shape it into a ball.
8. Sprinkle the dough with a little flour, then roll it out into a 15×15-inch square.
9. Spread the melted butter for the filling over the dough surface. Sprinkle the cinnamon-sugar mixture evenly over the butter.
10. Using a pizza cutter, cut the square into twelve 1.25-inch wide strips.
11. Roll each dough strip up into a cinnamon roll shape. Place the rolls in the prepared baking dish.
12. Cover the pan with plastic wrap or a clean towel. Place in a warm area and let the rolls rise for 45 to 60 minutes, or until they double in size.
13. Preheat your oven to 350F. Bake for 30 to 35 minutes, or until the rolls are slightly golden brown.
14. Set the rolls aside to cool for 15 minutes, or until they are just slightly warm.
15. For the cream cheese frosting, beat the softened cream cheese on high speed in a large bowl until smooth.
16. Add the softened butter and beat until smooth and combined. Beat in the powdered sugar and vanilla extract until combined.
17. Use a knife or icing spatula to spread the frosting over the warm rolls. Serve immediately.

Notes

• The dough consistency resembling thick cookie dough is normal for this gluten-free recipe.
• Refrigerating the dough for 20 minutes helps it become easier to handle and roll out.
• If you prefer a simpler topping, make the simple glaze: mix 3 cups powdered sugar, ⅓ to ½ cup milk, 2 teaspoons vanilla extract, and a pinch of salt until smooth.

• Prep Time: 30 min
• Cook Time: 35 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 450
• Sugar: 55g
• Sodium: 350mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 65mg

Keywords: Classic Gluten-Free Cinnamon Rolls, Gluten Free Meals, Gluten Free Food, Glutenfree Recipe, Comfort Baking, Gluten Free Desserts