Here’s a soft, gooey, bakery-style Gluten-Free Cinnamon Rolls recipe that tastes amazing without gluten. It uses common GF flours, rises well, and bakes up tender—not crumbly.
Gluten-Free Cinnamon Rolls (Soft & Gooey)
🧁 Yield
12 medium rolls
Total Time
1 hr 45 min (including rise)
Ingredients
Dough
1 ¼ cups warm milk (110°F / 43°C)
2 ¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
1 large egg, room temperature
⅓ cup melted butter
1 ½ tsp vanilla extract
2 ½ cups gluten-free all-purpose flour (with xanthan gum; if not included, add 1 tsp)
½ cup tapioca starch (improves stretchiness)
1 tsp baking powder
½ tsp salt
Filling
½ cup softened butter
¾ cup brown sugar
1 ½ tbsp cinnamon
Optional: 1 tbsp cornstarch (helps keep the filling from leaking)
Cream Cheese Glaze
4 oz cream cheese, softened
3 tbsp butter, softened
1 cup powdered sugar
½ tsp vanilla
1–2 tbsp milk (to thin)
Instructions
1. Activate the Yeast
In a bowl, combine warm milk, yeast, and 1 tbsp sugar.
Let sit 5–10 minutes until foamy.
2. Make the Dough
In a mixing bowl, whisk: remaining sugar, egg, melted butter, and vanilla.
Add yeast mixture.
In another bowl, whisk together: GF flour, tapioca starch, baking powder, salt.
Add dry ingredients to wet. Mix until a soft, sticky dough forms.
Gluten-free dough will be softer than wheat dough—closer to a thick batter.
3. Roll It Out
Lay a sheet of parchment paper down, lightly dust with GF flour.
Turn dough onto paper and dust the top.
Roll into a 12×16-inch rectangle.
4. Add Filling
Spread softened butter all over.
Mix brown sugar + cinnamon → sprinkle evenly.
Starting from long side, roll into a log using the parchment to help.
Slice into 12 rolls using a serrated knife or dental floss.
5. Rise
Place rolls into a greased 9×13 baking dish.
Cover and let rise 30–40 minutes in a warm spot.
6. Bake
Preheat oven to 350°F (175°C).
Bake 22–26 minutes, until lightly golden.
7. Glaze
Mix glaze ingredients and spread over warm rolls.
Tips for the Best Gluten-Free Rolls
Use a blend with xanthan gum — otherwise, the rolls tear.
Tapioca starch = stretch + softness. Don’t skip it if you want that “pull-apart” effect.
Don’t overbake — GF dough dries out fast.
Add heavy cream before baking (optional trick): Pour ¼ cup around the rolls for extra gooey centers.
Optional Variations
Vegan: use plant milk, vegan butter, and an egg replacer.
Maple glaze: swap milk for maple syrup.
Orange icing: add 1 tbsp orange zest + 2 tbsp orange juice.
