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5 from 26 votes

Gluten-free Cinnamon Rolls Recipe

Fluffy, soft, and single-rise cinnamon rolls recipe. Learn how to make soft gluten-free cinnamon rolls at home without sacrificing on taste and texture.
Prep Time20 mins
Active Time20 mins
Resting Time1 hr
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon rolls, gluten free cinnamon rolls, gluten free cinnamon rolls recipe
Yield: 12 Cinnamon Rolls
Calories: 345kcal


Cinnamon-Sugar Filling:

  • 50 grams of Granulated White Sugar
  • 50 grams of Dark Brown Sugar
  • 2 tablespoon of Ground Cinnamon

Cinnamon Roll Dough:

  • 145 ml of Full-Fat Milk at 49-55°C (120-131°F)
  • 35 ml of Water at 49-55°C (120-131°F)
  • 50 grams of Granulated White Sugar
  • 7 grams of Yeast
  • 172 grams of White Rice Flour
  • 35 grams of Tapioca Flour
  • 69 grams of Corn Starch
  • 69 grams of Brown Rice Flour
  • 2 teaspoon of Xanthan Gum
  • ½ teaspoon of Salt
  • ¼ teaspoon of Baking Soda
  • 1 Large Egg
  • 1 teaspoon of Apple Cider Vinegar
  • 90 grams of Sour Cream at room temperature
  • 52 grams of Unsalted Butter at room temperature + 2 tbsp.

Cream Cheese Frosting

  • 55 grams of Unsalted Butter at room temperature
  • 140 grams of Cream Cheese at room temperature
  • teaspoon of Salt
  • 165 grams of Granulated White Sugar or Icing Sugar
  • 1 teaspoon of Vanilla Extract or Vanilla beans


Cinnamon-Sugar Filling

  • In a bowl, combine the white granulated sugar, brown sugar, and ground cinnamon together.

Cinnamon Roll Dough

  • First, activate the yeast by combining the warm milk, warm water, sugar, and yeast. Cover the yeast mixture and allow it to sit for 10 minutes. The yeast is activated when bubbles have formed. If after 10 minutes there are no bubbles, discard the mixture and repeat.
  • In a separate bowl, combine the flour, xanthan gum, salt, and baking soda. Whisk the dry ingredients to ensure that all ingredients are well combined.
  • Next, add the egg, apple cider vinegar, sour cream, and yeast mixture. Using either a stand-alone mixer with the paddle attachment attached at low-medium speed or your hand, combine the ingredients. Then, add the butter one tablespoon at a time, integrating the butter into the dough after each addition.
  • Divide the dough into two equal parts, transfer each dough to a greased bowl and cover tightly with plastic wrap to prevent the dough from drying.
  • Dust the working area and rolling pin with gluten-free flour. Working with one dough at a time, roll the dough into a rectangle with a thickness of 5-6 mm ( ¼ inch). Then, brush one tablespoon of butter onto the dough and sprinkle the cinnamon-sugar filling.
  • Roll the dough tightly into a log, and cut it into 5-6 equal rolls.
  • Repeat steps 5-6.
  • Transfer the 10-12 cinnamon rolls to a greased casserole and cover tightly with plastic wrap. Then wrap the casserole with a damp kitchen towel and allow the cinnamon rolls to rise at room temperature for 60-90 minutes.
  • Preheat the oven to 180°C (356°F).
  • Bake, the gluten-free cinnamon rolls for 20-23 minutes or until a thermometer inserted at the rolls' center reads 87°C ( 190°F).

Cream Cheese Frosting

  • Using a stand-alone mixer, with the paddle attachment attached, or using a hand-held mixer, beat the butter and cream cheese until light and fluffy at medium-high speed.
  • Next, add the granulated sugar and combine until creamy at medium-high speed.
  • Then add the vanilla extract, salt, milk and combine at low-medium speed. If the cream cheese frosting is too thick, add more milk as needed.
  • Apply the cream cheese frosting to the cinnamon rolls and serve the rolls warm.


  • Store gluten-free cinnamon rolls in an air-tight container in the fridge. The rolls stay soft for up to three days in the refrigerator.
  • To reheat the rolls, heat the oven to 160°C (320°F) and heat the cinnamon rolls for about 5-7 minutes.


Serving: 1Cinnamon Roll | Calories: 345kcal | Carbohydrates: 53g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 281mg | Potassium: 98mg | Fiber: 2g | Sugar: 27g | Vitamin A: 470IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg