Best 6 Gluten Free Cinnamon Rolls Recipes

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Indulge in the tantalizing aroma and delectable taste of homemade gluten-free cinnamon rolls, a perfect treat for those with gluten sensitivities or those seeking a healthier alternative. These soft and fluffy rolls are crafted with a blend of almond flour, coconut flour, and tapioca flour, resulting in a texture that rivals traditional wheat-based cinnamon rolls. Each bite reveals a symphony of flavors, from the sweet and gooey cinnamon sugar filling to the creamy and tangy cream cheese frosting. Whether you're a seasoned baker or a novice in the kitchen, this recipe, along with its variations, including vegan, dairy-free, and keto-friendly options, will guide you through the process of creating these delectable pastries that are sure to impress your taste buds.

Here are our top 6 tried and tested recipes!

EASY GLUTEN-FREE CINNAMON ROLLS



Easy Gluten-Free Cinnamon Rolls image

An easy, delicious gluten-free recipe made from gluten-free bread mix. You can alter the amount of whipping cream and glaze depending on how decadent you want them!

Provided by Julie

Categories     Bread

Time 1h30m

Yield 24

Number Of Ingredients 11

1 ¾ cups warm water (110 degrees F/45 degrees C)
1 (20 ounce) package gluten-free bread flour mix (such as Bob's Red Mill®)
2 eggs, at room temperature
¼ cup vegetable oil
1 teaspoon cider vinegar
2 tablespoons melted butter
1 cup white sugar
1 teaspoon ground cinnamon
½ cup heavy whipping cream
1 cup confectioners' sugar
1 tablespoon milk

Steps:

  • Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes.
  • Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough.
  • Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf.
  • Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart.
  • Mix confectioners' sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 31.9 g, Cholesterol 24.9 mg, Fat 5.9 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 165.4 mg, Sugar 13.3 g

BLUE RIBBON ORANGE SCENTED GLUTEN-FREE CINNAMON ROLLS



BLUE RIBBON ORANGE SCENTED GLUTEN-FREE CINNAMON ROLLS image

Categories     Bread     Citrus     Breakfast     Bake     Christmas     Easter     Vegetarian     Kid-Friendly     Wheat/Gluten-Free     Spring     Winter

Yield 8 large rolls

Number Of Ingredients 27

Topping:
4 T butter
1/2 c. brown sugar
2 T corn syrup
1 t orange extract
2 T whipping cream
pinch of salt
Filling:
2 T butter, very soft
1/2 c firmly packed brown sugar
1-2 T cinnamon (Vietnamese cinnamon is the best!)
Dough:
2 1/2 c all-purpose gluten free flour (see note)
1 T rapid rise yeast
3 T granulated sugar
1/2 t salt
1 T xanthan gum
1/4 c dry milk powder
1 t baking powder
4 T butter
1/2 c water
3/4 c milk
1 egg, room temperature
1 t cider vinegar
2 T Canola oil
1 t vanilla
NOTE: To make all-purpose gluten free flour, mix 4 cups SUPERFINE brown rice flour, 2 cups potato starch, 1 cup tapioca starch.

Steps:

  • Topping: Over low heat, in a small saucepan, heat 4 T butter, 1/2 cup brown sugar, 2 aT corn syrup, stirring until sugar dissolves. ac 1 t orange extract, 2 T whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9 in round cake pan. Filling: Combine all filling ingredients. Set aside until the dough has been rolled into a rectangle. Dough: Mix all dry ingredients until combined. Set aside. Put water and butter in microwave just until butter is melted. Stir. Add milk, stir. Add other wet ingredients and whisk to combine. With stand mixer running (using the paddle attachment), pour wet ingredients into dry ingredients. Scrape down the bowl if necessary. Mix on medium speed for 3 minutes. Lay plastic wrap on a slightly damp counter top. Sprinkle 2 T sugar on the wrap. Lay ball of dough on top. Gently lay another piece of plastic wrap over the dough. Pat the dough down. Roll the dough out (with the plastic wrap on top) to a square approximately 8 in x 16 in. Remove top plastic wrap. Spread filling evenly across dough's surface. Leave 1 1/2 in along one long end without any filling. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it. Cut into 8 pieces, about 1 1/2 in wide. (unflavored floss does a great job) Place rolls in prepared pan, with cut side up. Gently pat rolls down to about 1 1/2 in high. Allow the rolls to rise in a warm, draft free place for about 30 minutes, or until nearly double in size. (oven on warm works well) Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown. Allow to cool for about 5 minutes before inverting on a serving tray, and letting the syrup run down over the rolls. ENJOY!!!

CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)



Cinnabon-Ish Cinnamon Rolls (Gluten-Free) image

This is a combination of two or three recipes. Makes some absolutely delicious and decadent cinnamon rolls. The frosting is good straight out of the bowl. I have successfully substituted buckwheat flour and rice flour for the millet flour in this recipe and a review has used oat flour to great success as well. I'm betting brown rice flour wouldn't be horrible either. The last 2 times I made these, the dough required a bit more flour than listed.

Provided by Andrew Mollmann

Categories     Breads

Time 1h35m

Yield 8 rolls, 8 serving(s)

Number Of Ingredients 22

2 tablespoons butter
1/4 cup white sugar
2/3 cup skim milk, warmed
1 tablespoon yeast
1 large egg
1/4 cup canola oil
1/4 cup potato starch
3/4 cup cornstarch
1/2 cup millet flour (or rice or brown rice or oat)
1/4 teaspoon baking soda
2 1/2 teaspoons xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup butter, softened
8 tablespoons butter, softened
1 1/2 cups powdered sugar
1/4 cup cream cheese, softened
1/2 teaspoon vanilla
1/8 teaspoon salt

Steps:

  • Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
  • Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
  • Add egg and combine thoroughly.
  • Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
  • Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
  • Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
  • Preheat oven to 400°F.
  • Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
  • Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
  • Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
  • Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
  • Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
  • At this point you can either bake them or allow them to rise a bit longer.
  • Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
  • While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!

GLUTEN-FREE CINNAMON ROLLS



Gluten-Free Cinnamon Rolls image

From the Kitchen of Janae at Pink Dandy Chatter (http://www.pinkdandychatter.com/).

Provided by Melt Organic Buttery Spread

Categories     Trusted Brands: Recipes and Tips     Melt® Organic Buttery Spread

Yield 12

Number Of Ingredients 11

¼ cup organic shortening, plus
1 ½ teaspoons organic shortening
3 cups self-rising gluten-free flour*
1 cup milk
½ cup Melt® Organic Buttery Spread, softened
½ cup sugar
½ cup packed brown sugar
1 tablespoon cinnamon
1 ¼ cups powdered sugar
3 tablespoons milk
⅓ teaspoon vanilla

Steps:

  • Preheat oven to 375 degrees.
  • Mix shortening in the flour with stand up mixer with paddle shape attachment (you can also use a standard mixer). Mix until fully combined together. Add 1 cup of milk and mix until all ingredients are moist. Turn dough out onto floured surface and knead lightly or use dough hook attachment and knead lightly.
  • Roll dough out until about 1/3-inch thick and then spread the softened butter on the dough; leave a 1/3 inch border around sides. Combine both of the sugars and cinnamon and mix well. Sprinkle over the butter mixture and massage it into the butter well. Start rolling the dough tightly and press the edges and ends together. Cut into 1-inch slices and place cut side down on a greased cookie sheet. Bake for 20 minutes. Drizzle glaze over hot cinnamon rolls and enjoy!

Nutrition Facts : Calories 226.7 calories, Carbohydrate 31.9 g, Cholesterol 1.9 mg, Fat 11.4 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 69.3 mg, Sugar 31.2 g

QUICK GLUTEN FREE CINNAMON ROLLS



Quick Gluten Free Cinnamon Rolls image

The idea to make these popped into my mind when I made **Jubes** Quick Gluten Free Scones #220200 for the first time. Instead of cutting out scones I rolled the flattened dough and thought that actually I could have filled it. So I made a second batch of dough and made up my own version of cinnamon roll filling. I really liked that they were not overly sweet as the dough is not sweetened. As usual, I used rice syrup, but will suggest honey which might be slightly sweeter. Instead of the pine nuts you can of course use any other nut you like. I thought about pecans and maple syrup for the filling - if anyone feels like trying that, please tell me how it turned out!

Provided by Mia in Germany

Categories     Breads

Time 25m

Yield 14 rolls, 14 serving(s)

Number Of Ingredients 7

2 cups gluten-free bread mix
2/3 cup whipping cream
water
2 tablespoons butter, softened
2 tablespoons honey
1 teaspoon cinnamon
2 tablespoons pine nuts, chopped

Steps:

  • Preheat oven to 200 ° Celsius.
  • Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
  • Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
  • Cream together butter, honey and cinnamon.
  • Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
  • Sprinkle with chopped pine nuts.
  • Carefully roll the dough into a log.
  • Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
  • If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
  • Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
  • Brush the top of the rolls with milk.
  • Bake for about 10 minutes or until they're done.
  • Enjoy!

GLUTEN FREE MACADAMIA NUT CINNAMON ROLLS MADE WITH GF BISQUICK M



Gluten Free Macadamia Nut Cinnamon Rolls Made With Gf Bisquick M image

This is a cinnamon roll recipe that uses the new gluten free bisquick mix. I'd been craving cinnamon rolls for WEEKS, and being that my husband has celiac disease, I keep a gluten free kitchen. I wanted to use the new gluten free bisquick mix that my mother in law gave us, but there were no recipes for cinnamon rolls which used it, so I made my own. I added macadamia nuts, because that's what I had on hand, but pecans or walnuts would be SO YUMMY too!

Provided by dianarae00

Categories     Breads

Time 37m

Yield 10-12 Cinnamon Rolls, 10-12 serving(s)

Number Of Ingredients 15

2 1/2 cups of gluten free Bisquick baking mix
1/2 milk
1/3 cup milk
2 tablespoons brown sugar
2 eggs
2 tablespoons melted butter
2 tablespoons melted butter
4 tablespoons brown sugar
1/4 teaspoon nutmeg
2 tablespoons cinnamon
1 cup other nuts or 1 cup raisins
2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon lemon juice
1/2 teaspoon vanilla

Steps:

  • Butter a 9X13 baking pan and preheat the oven to 375.
  • In a large bowl, mix the bisquick mix with the milk, sugar, salt, eggs, and ½ of the melted butter. The dough should be a bit moist, but able to be handled with dusted hands.
  • Dust your work surface with bisquick (I also added some corn starch for the dusting) and place the dough in the center. Knead 2 or three times, dust the top of the dough.
  • roll out (rectangles are good, but circles work too, GF dough is harder to work with!) brush the remaining melted butter on the flattened dough and sprinkle the filling ingredients evenly all over it. (You can pre mix the filling ingredients, or just add them evenly on top, either works fine.).
  • CAREFULLY roll your dough into a spiral, pinching the end into itself to hold it together. Cut the dough with a large kitchen knife, and set rolls into your buttered dish. Bake for 22 minutes.
  • For the frosting, mix the two cups of powdered sugar with the other ingredients (I mix them in a measuring cup to drizzle on top of the rolls when they're ready.
  • Allow the rolls to cool for about 10 min, then serve drizzled with frosting, YUM!

Tips:

  • Always use the freshest ingredients for the best results.
  • Make sure your gluten-free flour blend is properly measured and sifted.
  • Work the dough lightly to avoid making it tough.
  • Roll the dough out evenly and thinly for even baking.
  • Spread the cinnamon sugar mixture evenly over the dough.
  • Roll the dough up tightly and seal the seam well.
  • Cut the rolls evenly for uniform baking.
  • Bake the rolls in a preheated oven for the best results.
  • Allow the rolls to cool slightly before frosting them.

Conclusion:

These gluten-free cinnamon rolls are the perfect treat for any occasion. They are light, fluffy, and bursting with cinnamon sugar flavor. With a few simple tips and tricks, you can easily make these delicious rolls at home. So next time you're craving a warm and comforting treat, give these gluten-free cinnamon rolls a try. You won't be disappointed!

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