The ultimate recipe for Gluten-Free Cinnamon Rolls and no yeast is required. Soft, tender, extra fluffy gluten-free cinnamon rolls with the perfect crumb and you can make them in less than 2hrs. Top them with cream cheese frosting and you will be in heaven. (And I promise they won’t look anywhere near the “ugliest cinnamon rolls” someone ever saw on my Instagram story)
Gluten-Free Cinnamon Rolls are hard to come by. Let me rephrase this: GOOD gluten free cinnamon rolls are hard to come by. I worked on this recipe for 6 months. Tested 17 different approaches. Countless variations of flour until one day I realized the yeast was giving me a hard time. I eliminated the yeast, changed the leveling agents, and here we are: soft, tender, delicious, and fluffy Gluten Free Cinnamon Rolls. So good, you won’t believe they’re gluten-free.
This recipe is perfect for those Christmas Morning Cinnamon Rolls – I provide instructions on how to make them ahead of time. Unlike yeast breads, you don’t need to wait for the dough to rise.
I will provide substitutions for some of the ingredients and highly recommend taking the time to actually read this entire post and not just “jump to recipe”.
This was by far the most extensive and expensive recipe I have developed since starting The Gluten Free Austrian. I hope you understand I am taking a lot of pride that I can finally share a recipe for gluten free cinnamon rolls that not only tastes good but also is easy to make. If you would like to show some appreciation, I by buying me a “pound of butter”, I have set up this website at “Buy Me a Coffee”. All money is being used to buy ingredients, keep recipe development going, and my recipes free of charge.
Jump to:
- Recipe Ingredient Notes
- Ingredient Substitutions
- What is Psyllium Husk and what does it do in gluten free baking?
- How to make the dough for Gluten Free Cinnamon Rolls without Yeast
- How to shape the Yeast Free Cinnamon Roll Dough
- How to roll, shape and bake Gluten Free Cinnamon Rolls
- How NOT to roll Yeast Free Cinnamon Rolls
- How to make Cream Cheese Frosting
- How to make cinnamon rolls ahead of time
- What to do with leftover cinnamon rolls
- Frequently asked Questions about Yeast Free Cinnamon Rolls
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: Surprisingly this recipe did indeed work the best with Cup4Cup. The addition of the cornstarch gave the dough a lighter crumb. Combined with the Whole Psyllium Husks and baking powder this results in a higher rise of the dough. I understand Cup4Cup is not available in many countries outside the US (or you have a corn allergy/dairy allergy). So here is a list of flour mixes with some minor adaptions you can use in the recipe for Gluten Free Yeast Free Cinnamon Rolls. All gluten-free flour blends recommended do contain xanthan gum.
Instant Vanilla Pudding Mix: This may seem like an unusual ingredient but the instant pudding helps with the texture, moisture, and flavor of the cinnamons rolls. Make sure you use Instant Pudding Mix – not cook & serve! I use the Instant Vanilla Pudding found at Aldi (it is Gluten Free) but have used Jello Instant Pudding in the past (which is gluten free as well).
Baking Powder: Please make sure your baking powder is NOT expired before using in this recipe. Or your gluten-free cinnamon rolls will be very flat.
Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure often found in gluten free baked goods. It also gives the dough a wheat-like texture. I have only tested this recipe with Whole Psyllium Husks. This product can be found in your local health food store as well. Not all whole psyllium husk products are created equally. Aside from NOW Foods I also recommend the brand Organic India (I have NOT tested this recipe with Psyllium Husk Powder)
Milk: I have successfully made this recipe with dairy and non-dairy milk. I recommend using a product with a slightly higher fat content such as whole milk or cashew milk.
Vinegar: I use white vinegar in this recipe since this is the “basic” vinegar I have in my cupboard. You can also use Apple Cider Vinegar.
Ingredient Substitutions
Please be aware that changing several components of this recipe will most likely cause a different result when it comes to the taste and looks of Gluten-Free Cinnamon Roll. It took me 17 tests and tweaks to have this solid recipe for yeast-free cinnamon rolls.
I have tested the recipe with a Bob’s Red Mill & Cornstarch mixture as well without any added cornstarch. The rolls made without any added cornstarch were very dense. Changing the dairy to non-dairy products will not have a huge impact on the outcome of this recipe.
Gluten Free Flour Substitution
If you are using a product like King Arthur Measure for Measure, Bob’s Red Mill 1-to-1, or my Gluten-Free Flour Blend: Please reduce the amount used to 320 grams flour mix and add 80 grams of cornstarch to get even 400 grams of flour. I also recommend adding 2 Tablespoons of Dry Milk Powder to your dry ingredients IF your blend does not contain it.
IF you live outside the US and do not have access to any of the mentioned brands above, here are a few brands I recommend using: Schaer Mix C (Kekse), Aldi Australia – White Mill Plain Gluten Free Flour.
I also recommend adding 2 Tablespoons of Dry Milk Powder to your dry ingredients IF your blend does not contain it. (So your total will be: 320grams flour, 80 grams cornstarch, and 2 tablespoons of milk powder)
I do NOT recommend using Caputo Fioreglut in this recipe. For recipes made with Caputo Fioreglut please check out my Gluten-Free Dinner Rolls or my Gluten-Free No Knead Focaccia
IF your blend does NOT contain xanthan gum already, please add 4 grams to the recipe.
How can I substitute cornstarch in gluten free baking?
If you have a cornstarch allergy, please substitute the cornstarch in the flour mix with tapioca starch (also known as tapioca flour) or potato starch (or a mix of both).
How can I replace the Instant Vanilla Pudding Mix?
To replace the Instant Pudding Mix please add an additional 10 grams of gluten free flour, 10 grams of powdered sugar, and 2 teaspoons of vanilla extract.
Jell-O Instant Vanilla Pudding is vegan. So if you are dairy free, you can use this product.
How to make Gluten Free, Yeast Free and Dairy Free Cinnamon Rolls
To replace the milk in this recipe, please use your favorite nondairy alternative. The same for the butter. I highly recommend staying away from coconut oil. It gave the cinnamon rolls a very greasy, oil texture. For the dry milk powder, I recommend using Coconut Milk Powder
How to make Egg Free Cinnamon Rolls
I have not tested this recipe with any egg substitutions. The eggs give this dough its richness and also help with the rise.
How to make Sugar Free/Reduced Sugar Cinnamon Rolls
This gluten-free cinnamon roll recipe is already a reduced sugar version. To make this recipe with sugars like coconut sugar or date sugar, I recommend blending the sugar before adding it to the dough.
What is Psyllium Husk and what does it do in gluten free baking?
Psyllium husks come from the seed of the Plantago plant, a native of India and Pakistan. It is naturally gluten free. It is known as a source of soluble fiber which loves to absorb moisture. This ingredient helps reduce the crumbly structure often found in gluten-free baked goods. It gives the dough elasticity and flexibility and makes it workable. This is why the dough for Gluten Free Cinnamon Rolls has to rest twice (once for 10 minutes and once for 15-30 minutes). The Psyllium husk will absorb some of the liquid used and makes the dough workable.
Psyllium husk is especially useful in gluten-free recipes which rely on the structure gluten provides. Psyllium interacts strongly with the proteins in gluten-free flours, creating a sturdy enough structure to support highly leavened bread once the bread cools.
You may be tempted to skip this ingredient but I highly recommend adding it to your cinnamon rolls.
How to make the dough for Gluten Free Cinnamon Rolls without Yeast
You may have heard me say this before but especially with this recipe: Please trust the process. We all know gluten-free baking requires sometimes extra steps we don’t need to worry about when baking with all-purpose flour. I highly recommend using a stand mixer fitted with the dough hook or a hand mixer fitted with dough hooks for this recipe. Mixing the recipe by hand may be possible but a workout for sure.
Milk, Butter, and eggs must be at room temperature. While I normally prefer butter at around 65F (cold but soft), for this recipe I recommend the butter being softer than that so it can be fully incorporated into the dough.
- Combine Milk and Vinegar: We are making homemade buttermilk by combining room temperature milk and vinegar. Could you use buttermilk instead? Yes. But combining milk and vinegar works perfect in this recipe. Combine the milk and the vinegar, give it a quick stir and allow for it to sit for 10 minutes. The milk will curdle which is what we want.
- Sift together dry ingredients: In the bowl of a stand mixer, fitted with the dough hook, or medium bowl, sift together the dry ingredients.
- Mix in Milk/Vinegar Mix and Butter: Turn your mixer to a low speed and add the milk/vinegar mixture and soft butter and mix for 1 minute until all the liquid is absorbed. I recommend cutting butter into smaller pieces so it will incorporate easier. Do not worry if your dough looks very dry and rough. It’s part of the process.
- Add room temperature eggs: Once a dough has formed, add the room temperature eggs, one by one. Your dough may look like it has been separated/curdled but it’s totally normal. Once you have both eggs added, turn off the mixer, scrape down the sides of the bowl. Make sure to get the bottom of your mixing bowl as well.
- Mix it: Once milk, butter and eggs are added, it’s time to mix the dough for gluten free, yeast free cinnamon rolls. At a medium speed, mix the dough for 5 minutes. It should turn from a lumpy mess, into a soft dough that looks like it could use a LOT more flour. DO NOT add any flour!
- First rest: After 5 minutes of mixing, your dough should be soft and smooth. If you still see little lumps of butter, do not worry about it. Leave the dough in the bowl of your standmixer and sprinkle with 10-20 grams of additional gluten free flour. Allow the dough to rest for 10-15 minutes. During this time the gluten free dough absorbs some of the liquids and will start to build structure.
How to shape the Yeast Free Cinnamon Roll Dough
Once the dough has rested for the first time, transfer it to a parchment-lined sheet tray, which is lightly dusted with some gluten free flour (I only used around 10-15 grams for this). The flour will help the dough from sticking to the parchment paper.
Your dough will look very soft. Gently, with your hands, pat the dough into a rectangular shape – around 12 x 8 inches (30 x 20cm). It should be around 1.5cm/0.5 inches tall. Only use as little flour as possible. The more flour you add, the tougher and denser your cinnamon rolls will become. So please trust me here and only use as little flour as possible.
For best results place the rectangular gluten free cinnamon dough in the fridge for 20-30 minutes. Skipping this step will make rolling the cinnamon rolls a challenge. Resting the dough is mandatory
How to roll, shape and bake Gluten Free Cinnamon Rolls
To shape and roll gluten free cinnamon rolls, we will cut the dough into strips and roll each roll individually. Please make sure to roll them looser than you would roll a regular cinnamon roll. The dough needs room to expand in the oven. I know this is unlike traditional cinnamon rolls but this method is the best way to shape gluten free cinnamon buns.
Preheat Oven: Before you start shaping the cinnamon rolls, make sure to preheat your oven to 425F. This can take up to 20 minutes.
Prepare your baking vessel: I use a quarter sheet tray to bake my cinnamon rolls but a 9×13 pan works great. Depending on how wide you cut your cinnamon rolls you can get anywhere between 8-12 rolls. Personally, I thought 9 was a good number. Whatever you choose, make sure to line it with parchment paper.
Remove the dough from the fridge: after allowing the dough to rest in the fridge for 30 minutes, it is time to shape the cinnamon rolls. But first, we have to flip the dough over (which might be the scariest part of this recipe).
Brush of extra flour: with a pastry brush gently brush off all the extra flour on top of your dough.
Flip it: Cover the dough with a piece of parchment paper and flip it over. You can use a second sheet tray for this. Whatever you choose, be careful not to drop the dough. Carefully remove the parchment paper which might stick to the dough. Remove any extra flour with the pastry brush.
Fill your rolls: Spread the melted butter over the gluten-free dough using a pastry brush. Combine the ground cinnamon and brown sugar in a separate bowl and sprinkle it over the butter. This will only be a very thin layer of butter. Too much butter will cause the filling to leak out. You may not use all melted butter.
Cut your rolls: Instead of rolling up the entire log at once, we are cutting the dough into strips using a sharp knife. Make sure the wide side is facing you. I recommend using a ruler for this to make sure you have even wide cinnamon rolls (which all will bake at the same time). I felt like 9 cinnamon rolls was a good number – you can also make them thinner and cut the dough into 12 strips. A sharp, clean knife works the best for this (if the dough is too warm it will stick to the knife)
Roll your rolls: Using some egg wash, brush both ends of each dough stripe. Carefully roll them into cinnamon rolls (not too tight) and place them on your parchment-lined baking sheet or baking pan. Make sure to leave plenty of room between the rolls. On a quarter sheet tray 3 x 3 works the best (or 4 x 3 if you cut them thinner). Since this recipe for cinnamon rolls contains no yeast, you can bake them right away.
Bake your cinnamon rolls: Once your oven is fully preheated, it is time to finally bake out gluten-free cinnamon rolls. Brush them with the leftover egg wash and place them in the oven at 425F for 23-26 minutes. The cinnamon rolls are fully baked when they are golden brown and have an internal temperature of at least 200F. Carefully remove the cinnamon rolls from the oven and allow them to cool (if you want to frost them).
Enjoy: The moment of truth – it’s time to enjoy a delicious, freshly-baked fluffy homemade cinnamon roll. You can frost them with a generous dollop of cream cheese frosting or eat them plain. Those buns are the best when they are still slightly warm. In my books, they are the best gluten-free cinnamon rolls there are.
Make sure to store any leftovers you may have in an airtight container at room temperature for up to 3 days or freeze any leftovers you may have up to 3 months.
How NOT to roll Yeast Free Cinnamon Rolls
This is what happens when you roll the dough like “a regular” cinnamon roll dough. It does not work because it is too soft to roll up and hold its shape. To avoid this dilemma (and create the “The most disgusting cinnamon rolls someone ever saw on an Instagram Story”) I highly recommend rolling each cinnamon roll individually.
How to make Cream Cheese Frosting
By popular demand, I am adding a simple cream cheese frosting to this recipe. If you are not a fan of cream cheese, you could glaze them with my vanilla maple glaze or leave them plain.
Make sure to use room temperature cream cheese and butter and sift your powdered sugar if it is very lumpy.
- In the bowl of your stand mixer, or a medium-sized mixing bowl, combine room temperature cream cheese, unsalted butter, salt and vanilla until smooth and slightly fluffy.
- Turn of the mixer and make sure to scrape down the sides and the paddle.
- Add the powdered sugar and mix on low speed until combined. Increase speed to medium-high and until the frosting appears to light and fluffy.
- Cream Cheese Frosting can sit at room temperature for up to two hours but if you are making this ahead of time, make sure to keep it refrigerated until you are ready to frost your rolls.
Store any leftover cream cheese filling in your fridge for up to 7 days or freeze in an airtight container for up to 3 months. Allow for it to come to room temperature before using (you may need to re-whip it)
Some fun recipes to use up any leftover Cream Cheese Frosting:
- Use as a filling for my Gluten Free Gingerbread Whoopie Pies
- It makes a delicious topping for my Gluten Free Applesauce Cake
- Instead of the caramel buttercream, use it as a frosting for my Gluten Free Banana Snack Cake
How to make cinnamon rolls ahead of time
To make this recipe ahead of time, I recommend making and shaping the cinnamon rolls and then placing them in your refrigerator, tightly wrapped, up to 24hrs. I do not recommend making them any further in advance since the baking powder will lose its “oomph”.
I have not tested freezing the unbaked cinnamon rolls but had great success freezing the fully baked, unfrosted cinnamon rolls. You can either defrost them at room temperature or use the defrost option on your microwave. You may also rewarm them in the oven at 325F for 10-15 minutes.
What to do with leftover cinnamon rolls
I am not sure if there is such thing as leftover cinnamon rolls, but here are a few ideas
- Turn any leftovers you may have into Cinnamon Roll French Toast. Cut the cinnamon rolls in half (like a hamburger bun), dip them into an egg/milk mixture (1 egg per 250 g of milk). Cook the cinnamon roll slices in a skillet over medium heat until browned on both sides. Serve with maple syrup and fresh fruit
- Cinnamon Roll Bread Pudding – use your favorite bread pudding recipe and replace the bread you would normally use with chopped up cinnamon rolls. If you do not have a favorite bread pudding recipe, please feel free to leave a comment and I am happy to share one with you.
- Waffles – I have not tried this but you can use the unbaked cinnamon rolls and turn them into waffles.
Frequently asked Questions about Yeast Free Cinnamon Rolls
The brown sugar filling is leaking from my rolls! Help!
Several readers have reported this issue and I have reduced the butter used for filling from 40 grams to 20 grams. Please melt and cool the butter, brush it on the dough and then sprinkle it with the cinnamon brown sugar mixture. Also, make sure the rolls are not baked in a way too big of a pan. If they have too much room to spread, the filling will leak out. (Recipe Updated 1/15/2022)
My rolls turned out very dense!
Which flour did you use? Did you follow my recommendations? Have you added baking powder? Did you add a lot of flour when patting out your dough and shaping it into a rectangular? The more flour you add and the more you work this dough, the tougher and denser the cinnamon rolls will become. Also, did you leave some room between the buns on your baking tray? There is a lot to consider why your yeast free cinnamon rolls may turned out dense. Also – please make sure to check your baking powder. If it is expired, the cinnamon buns will be flat.
Can I use yeast in this recipe?
No, this recipe will not work with yeast.
Can I substitute cornstarch for baking powder?
No. Baking powder is a leavening agent which helps baked goods to rise while cornstarch would be considered a thickening agent. In a pinch, you can combine the following ingredients to make 1 teaspoon of baking powder (equals 4 grams)
Homemade Baking Powder Substitute
– ½ teaspoon cream of tartar
– ¼ teaspoon cornstarch
– ¼ teaspoon baking soda
Can I use buttermilk in this recipe?
If you have buttermilk on hand, please use 290g of buttermilk instead of milk and vinegar.
Can I use a different flavor of instant pudding?
Sure! Make sure you use Instant Pudding Mix (not cook & serve) and make sure it is gluten-free.
Is Jello Instant Pudding Gluten Free?
Jell-O Pudding and Jell-O Instant Pudding are manufactured by Kraft Foods. The products are not specifically labeled as gluten-free but nearly all of them are made without gluten ingredients. The only flavor containing barley malt is Jell-O Instant Cheesecake Pudding & Pie Filling. This flavor is NOT celiac safe. The Instant Vanilla Pudding Mix sold by Aldi USA is certified gluten free.
Is Instant Pudding dairy free?
Jell-o Instant Vanilla Pudding Mix is vegan. Therefore it is okay to use if you are on a dairy-free diet.
Can I skip the Psyllium Husk?
I do not recommend skipping the Psyllium Husk since it is an important contributor to the structure and crumb of my recipe for Yeast Free Gluten Free Cinnamon Rolls.
Can I make this recipe vegan?
While I have tested this recipe dairy-free, I have not tested it without eggs.
Can I half or double this recipe?
This is the beauty of baking in grams. This recipe can easily be halved or doubled. Please make sure to adjust baking times accordingly.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
Want to be the first to know when a new recipe is live?
Make sure to sign up for my “New Recipe Alert” e-mail list – You may sign up here
📖 Recipe
Gluten Free Cinnamon Rolls (Yeast Free)
The ultimate recipe for Gluten Free Cinnamon Rolls and no yeast is required. Soft, tender, extra fluffy gluten free cinnamon rolls with the perfect crumb and you can make them in less than 2hrs. Top them with cream cheese frosting and you will be in heaven.
Ingredients
For the Gluten Free Cinnamon Rolls
- 400 grams Gluten Free Multipurpose Flour (I recommend Cup4Cup for best result)
- 60 grams Powdered Sugar
- 25 grams Instant Vanilla Pudding Powder
- 17 grams baking powder
- 5 grams psyllium husk
- 3 grams kosher salt
- 275 grams whole milk
- 15 grams white vinegar or apple cider vinegar
- 70 grams unsalted butter, soft
- 2 large eggs, at room temperature
For shaping
- 40 grams Gluten Free Multipurpose Flour
For the Filling
- 20 grams unsalted butter, melted and cooled
- 165 grams light brown sugar
- 2 teaspoons ground cinnamon
For the Egg Wash
- 1 large egg yolk, at room temperature
- 1 tablespoons milk
For the cream cheese frosting
- 225 grams cream cheese, at room temperature
- 30 grams unsalted butter, at room temperature
- 200 grams powdered sugar
- ½ teaspoon vanilla
- 3 grams kosher salt
Instructions
How to make Gluten Free Cinnamon Roll Dough
- Combine the milk and the vinegar, give it a quick stir and allow for it to sit for 10 minutes. The milk will curdle which is what we want.
- In the bowl of your stand mixer, fitted with the dough hook, or medium sized mixing bowl, sift together the dry ingredients.
- Turn your mixer to a low speed and add the milk/vinegar mixture and soft butter and mix for 1 minute until all the liquid is absorbed.
- Once a dough has formed, add the room temperature eggs, one by one. Once you have both eggs added, turn off the mixer, scrape down the sides. Make sure to get the bottom of your mixing bowl as well.
- At a medium speed, mix the dough for 5 minutes. It should turn from a lumpy mess, into a soft dough.
- Leave the dough in the bowl and sprinkle with 10 grams of additional gluten free flour. Allow the dough to rest for 10-15 minutes. THIS IS MANDATORY!
- Once the dough has rested for the first time, transfer it to a parchment lined sheet tray, which is lightly dusted with some gluten free flour (I use around 15 grams of flour for this)
- Gently, with your hands, pat the dough into a rectangular shape – around 12 x 8 inches (30 x 20cm). It should be around 1.5cm/0.5 inches tall.
- Place the rectangular gluten free cinnamon dough in the fridge for 20-30 minutes. Skipping this step will make rolling the cinnamon rolls a challenge. Resting the dough is mandatory
How to roll, shape and bake Gluten Free Cinnamon Rolls
- Before you start shaping the cinnamon rolls, preheat your oven to 425F.
- Prepare your baking vessel with parchment paper. I use a quarter sheet tray to bake my cinnamon rolls but a 9×13 pan works great.
- After allowing the dough to rest in the fridge for 30 minutes, it is time to shape the cinnamon rolls.
- With a pastry brush gently brush of all the extra flour on the surface of your cinnamon roll dough.
- Cover the dough with a piece of parchment paper and flip it over. Carefully remove the parchment paper which might stick to the dough. Remove any extra flour with the pastry brush.
- Lightly brush the dough with the melted, cooled butter. This is only going to be a thin layer. Too much butter can cause the cinnamon sugar to leak. Combine brown sugar and cinnamon and sprinkle over the butter.
- To roll the cinnamon rolls, cut the dough into 9-12 equal wide strips. Make sure the wide side is facing you. A sharp, clean knife works the best for this (if the dough is too warm it will stick to the knife)
- To make the egg wash, combine the egg yolk and milk and whisk together with a fork.
- Using some egg wash, brush both ends of each dough stripe. Roll into cinnamon rolls (not too tight) and place them on your parchment lined baking sheet or baking pan. Leave plenty of room between the rolls. On a quarter sheet tray 3 x 3 works the best (or 4 x 3 if you cut them thinner)
- Brush the cinnamon rolls with the leftover egg wash and place them in the oven at 425F for 23-26 minutes.
- The cinnamon rolls are fully baked when they are golden brown and have an internal temperature of at least 200F. Carefully remove the cinnamon rolls from the oven and allow to cool (if you want to frost them).
- Frost the gluten free cinnamon rolls with a generous dollop of cream cheese frosting or eat them plain. Those buns are the best when they are still slightly warm.
- Make sure to store any leftovers you may have in an airtight container at room temperature up to 3 days or freeze any leftovers you may have up to 3 months.
How to make Cream Cheese Frosting
Make sure to use room temperature cream cheese and butter and sift your powdered sugar if it is very lumpy.
- In the bowl of your stand mixer, or a medium-sized mixing bowl, combine room temperature cream cheese, unsalted butter, salt and vanilla until smooth and slightly fluffy.
- Turn of the mixer and make sure to scrape down the sides and the paddle.
- Add the powdered sugar and mix on low speed until combined. Increase speed to medium-high and until the frosting appears to light and fluffy.
Store any leftover cream cheese filling in your fridge for up to 7 days or freeze in an airtight container for up to 3 months. Allow for it to come to room temperature before using (you may need to rewhip it)
Notes
Gluten Free Flour: Please make sure to read the section about substitutions regarding gluten free flours in the blog post.
Filling: I received a few notes that the cinnamon roll filling is leaking out of the rolls. I reduced the butter being used and just brush the butter on the dough and then top it with the cinnamon roll filling. Also make sure the rolls are rolled tightly. (Updated - January 15th 2022)
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 463
It's cinnamon rolls.... who cares about calories?
Andre says
THANK YOU for putting in all this work and effort and share this recipe for free. I can not wait to try this recipe for gluten free cinnamon rolls
A.M.M. says
I am blown away by how much time and effort you put into creating this recipe, as well as writing such a detailed and helpful blog post walking us through the process and the reasoning behind various substitutions and techniques. I learned so much just by reading. I cant wait to try the recipe. Thanks again for all your hard work to share awesome GF recipes!
Daniela Weiner says
Thank you so much for your kind words. I spent the entire Thanksgiving Day writing this blog post. Please let me know if you have any questions
Jen says
I’ve been watching your process with these on Instagram and I am so excited to try them for Christmas! Will report back with a review.
Daniela Weiner says
Why wait until Christmas 😉 I think there should be a test run before! Thank you, Jen!
Cynthia Kimball says
Looking forward to making this for Christmas day! Thank you!
Agnieszka says
I just made it with Schar mix-c with all tips (added powder milk and gum). You need to follow step by step and you can make it with this flour. And whats more important hot buns tast amazing. Thank you for this recepie 🙂
Daniela Weiner says
You are the winner! Looks like you are the first one who tried this recipe. Thank you so much for sharing. And enjoy those cinnamon buns
Ana C. says
Daniela, thank you so much for putting all that effort and dedication into this recipe. I will try these deliciousness next weekend! Thanks again for always mastering recipes with such love!
nancy says
great tip on avoiding coconut oil!
Daniela Weiner says
I feel like I have to cover EVERY ingredient readers have used in the past 😉
Anca says
Also here to say I admire the time and effort you put into this recipe, thank you! 🙂
Quick question(s): in which way do you think the yeast was giving you a hard time? Also, what is the role of dry milk in this recipe?
Daniela Weiner says
Milk Powder enhances the taste of the baked goods by adding just a hint of sweetness as well as a creamier texture (think of it as an additional emulsifier). Also, when heated, the sugars from the milk powder caramelize which adds to the rich taste and give cinnamon rolls a browner tone. The fat found in milk powder also acts as a tenderizer resulting in a softer bake.
As for the yeast, every recipe made with yeast was a disaster. Also, the taste was very off. I am very happy with my Gluten Free Cinnamon Rolls made without yeast.
Linda Munro says
Hi D~I’ve ordered the cup4cup and am excited to try out this recipe. If I’m making the original recipe with your specified ingredients, do I NOT use any cornstarch? It’s not listed w/regular ingredients and only mentioned in the substitution section. Hope this isn’t a dumb question. Just wanting to make sure before I begin.
Thanks and hope all is well. Cinderella
Daniela Weiner says
There are no dumb questions. Since Cup4Cup already contains corn starch you can use 400 grams of that product and do NOT need to add any more milk powder.
Linda says
Thanks…still waiting to get Cup4cup. Maybe it will arrive today. Also ordered the quarter sheet baking pans. Definitely was time.
It’s fun to read all the positive comments about your cinnamon rolls.
Kayla DiMaggio says
Loving this recipe! I have been following along your journey on instagram and made these. They were so delicious and fluffy!
Daniela Weiner says
Thank you! I put so much work into this recipe. It’s almost embarrassing. But hearing how much everyone loves them is so worth it. Thank you!
Agnieszka says
Little update – defrosted taste as good as fresh ones:)
Daniela Weiner says
YES!!! I LOVE getting updates like this!
Sandra says
If I missed this, I’m so sorry… Is it psyllium husk powder or whole psyllium husk? I am super excited to try it for Christmas day… You are so generous and thank you so much for this recipe and all the instructions and the feedback you provide!
By the way, I will be making this dairy free so I will report back. I’m sure it will be so wonderful because of all the alternatives out there for dairy free products!
Daniela says
I use whole psyllium husk – mainly because I have a big container of it and always purchased whole psyllium husk. Can’t wait to hear back how you like them.
Lucy says
It’s so hard to find good gluten free recipe. These cinnamon rolls are delicious and are especially great for the festive season.
Jacqui says
I can’t believe these are gluten free! Such a great recipe. I am going to make these for my gluten free friend!
Aya says
These cinnamon rolls taste incredible! I love the fact they are yeast free!
Anaiah says
Wow! Absolutely delicious! Thank you for this recipe. All of your photos and instructions were so clear and helpful.
Megan Levonyak says
Such a detailed and well thought out recipe! Thank you for working so hard to make it possible! I enjoyed making these cinnamon rolls and found that they were actually quite simple to make, all thanks to the clear and detailed instructions! (:
Linda says
I made Daniela’s Cinnamon Rolls today. I followed her directions exactly with no substitutions. They were PERFECTION.
I am not a baker and I actually was able to make them.
I was skeptical, I made a mess in my kitchen but it was all worth it.
Next time will be easier and there definitely will be a next time.
Thank you for all your efforts in perfecting this recipe that even a novice was successful. 5 + star rating.
Kari says
Ok so I made these last night and Oh. My. Wow!!!!! The absolute best texture and most rise and everything with any GF cinnamon roll recipe! So so good!!!
I used Cup4Cup and followed the recipe exactly, except I didn’t have phylum husks and used a little more xanthum gum. It turned out beyond perfect!
Just for fun, I may try it with a different flour mix! But it was perfect and I’m so excited to be able to enjoy a GF cinnamon roll again!!
Lily says
I can’t wait to make these during Christmas weekend! I would appreciate the bread pudding recommendation you mentioned, just in case there are leftovers 😉
Sarah says
I find both psyllium husks and psyllium husk powder when searching. Which do I want for baking? Thanks.
Daniela says
Under Recipe Ingredient Notes I mention that I have only tested this recipe with Whole Psyllium Husks and which brand I recommend. Thank you!
Katie says
Hello! I am hoping to try this recipe for Christmas. How do you think this dough would work for walnut rolls? I’ve yet to have success and I was just curious. Thank you!
Daniela says
Katie, I am not sure what are Walnut Rolls?
Katie says
Walnut rolls are a sweet, normally yeasted dough with a walnut filling. Similar to a poppy seed roll.
Daniela says
Looking at google, my cinnamon rolls will NOT work for walnut rolls. This recipe was develop to be Cinnamon Rolls
Katie says
Thank you!
Alexandra says
Sososo yummy!! I’ve been gluten intolerant since 2013 and wow one of the things I have missed most is a Cinnamon Bun and these are WONDERFUL!! Thank you so much Daniela for crafting such a great recipe – I am shocked about how good and close to the original it is! This is definitely about to become a new favourite!
PS: thank you so much for providing flour recommendations for bakers outside the US- I’m from Australia and your advice to use the Aldi flour is super helpful and easy for me to go buy and use 😊
Hanna Long says
I absolutely love cinnamon rolls! I will pass this post to my sis that is gluten intolerant! thanks for the recipe x
Jennifer says
Cannot BELIEVE how these came out. I’m not the world’s most experienced baker, so I was pretty nervous curdling my own milk and adding instant pudding, but the result!! Fluffy, delicious, sweet but not too sweet cinnamon rolls like I remember having when I still ate gluten. Popped them right in the freezer and will warm up Christmas morning. STOKED. These are legit!
Hilary Sherman says
So good!! Even my gluten eating husband was impressed! Thank you for sharing!
Daniela says
Hooray! Now that’s a huge win
Jillian says
All I can say is thank you. It was always a tradition growing up to visit my grandma and make her yeasted cinnamon rolls. When I was diagnosed with celiac disease a few years ago I have tried in vane so many recipes that resulted in my utter depression. I thought well it can’t hurt to try again. I managed to make these while nursing a 4 month old. Boy howdy was I transported back to my childhood. These were so dang delicious I just about cried.
Daniela says
Jillian, Thank YOU for those kind words. I LOVE hearing this. I am so glad this recipe worked for you
Sophie says
I have made at least half dozen cinnamon roll recipes since my Celiac diagnosis almost ten years ago and these are the best!!! I even overbaked them by a few minutes (unintentionally) and they were still delicious! Made them Christmas morning for our family of 8 and we all loved them, even the gluten eaters. Thank you so much, Daniela!!!
Daniela says
Love hearing this. Thank you so much, Sophie.
Audra says
These are absolutely AMAZING!! So fluffy and flavorful. You would never believe they are gluten free and your don’t miss the yeast at all.
Tammy says
Just made these cinnamon rolls tonight. They are DELICIOUS. I followed the instructions exactly. I used Cup 4 Cup. Key points on the recipe that I was glad I stuck to:
– Trust the process! My dough was very soft and I wasn’t sure if I was doing it right. I almost bailed but so glad I stuck through it.
– Space out your rolls when you put them in your baking dish. The rolls expanded and grew a bunch while it was baking. It practically doubled in size.
– This recipe is the real deal. I haven’t had a good cinnamon roll since needing to be GF 10 years ago. This is it. Don’t miss out on it.
Thanks, Daniela for all of your efforts and hard work. The gluten free community is spoiled for having access to all of your great recipes.
Ana C says
I found these cinnamon rolls to be the best possible way to finish 2021! All details and tips provided by Daniela turned out exactly as she stated and the final result was delicious!
These will expand and most likely you will have huge cinnamon rolls at the end. I will make these again ASAP and will try to cut strips thinner as she also suggests.
Thanks again, Daniela! For sharing and caring so much! This is a great recipe and I highly recommend everyone to give it a try!
Maggie says
These were fantastic! I followed the dough recipe exactly (sans dry milk powder), but replaced the cinnamon in the filling with a mixture of cardamom and orange zest. They baked perfectly–the filling ran out the bottom a little (maybe because of my filling swap?), but that made a delicious caramel on the bottom of the pan. Thank you!
Natasha says
Hi! I’m going to try this recipe out with the non-dairy alternatives, but I have a few questions about the milk powder. Do you recommend coconut milk powder because of it’s high fat content, or is it okay that I use soy milk powder? If I need to use coconut milk powder, does it give off a coconut taste to the final product?
Daniela says
Soy Milk Powder is an excellent choice and should work perfect in this recipe
Natasha says
I ended up using Bob’s Red Mill egg replacer to also make it vegan, and it turned out great! I didn’t have any problems working with the dough like I expected to, and I only had to use around 5g of flour when I was shaping it.
Thank you for the extensive testing you had to go through to make this recipe!
P.S. For anyone who’s wondering, for the flour mixture I used 320g of Bob’s Red Mill 1:1 flour, 80g cornstarch, and 2 tbsp soy milk powder. I also used unsweetened soy milk instead of whole milk.
Amy says
Hello! These look so yummy. My son can’t do corn, could I sub in arrowroot?
Daniela says
Amy, there is an entire section actually in the post about ingredient substitutions 🙂
Dan says
Followed the recipe exactly with all ingredients mentioned. Unbelievable how fluffy these turned out. They did leak out and will try rolling them out tighter. Don’t know if too much butter would cause this.
Anyway my Daughter who has celiac enjoyed them as we did to. Thanks for the time you spent developing this recipe.
Daniela says
Thank you, Dan! I am so happy to hear they were a hit
Natalie D says
Amazing! The ingredient list is similar to a yeasted recipe I’ve made previously, however these came out much less dense. Woot woot! I also loved the idea of cutting them while the dough was still in it’s rectangular form and rolling them one by one. This avoided the dreaded “smash” of cutting typical cinnamon roll recipes.
I only had powdered psyllium husk on hand and it seemed to work just as well. Will definitely make again!
Noa says
Thank you so much for the work you put into this recipe… These were really easy to make, especially compared with other GF cinnamon roll recipes I tried (also, so much faster to make).
The only change I made was to use psyllium power, as that is what I had at home (I used half the amount specified) and I also reduced the sugar in the filling by default as some of it did not stay in once I rolled the dough. I might just take my chances and increase the butter amount, or mix the butter with the sugar and cinnamon before spreading.
The only question I have is this – At 425 degrees for 23 minutes, the tops of my rolls got a bit too browned… I am wondering if I need shorter baking time, lower oven temperature or simply skip the egg wash on top? Everything else was perfection, so I wonder what you would suggest… Thanks and I can’t wait to try more of your recipes!
Daniela says
Noa, do you use an oven thermometer? It is fairly possible your oven runs too hot which caused the cinnamon rolls to brown to quickly. Also, the browning can depend on which baking dish you use
Noa says
I promptly ordered an oven thermometer and made the recipe again today… Turns out my oven can run hot, so made some adjustments to keep it at 425 degrees. 25 minutes later, these rolls turned out perfect!
I am so excited I found your website!
Daniela says
HOORAY! This makes me so happy to hear. Believe me, I am constantly making adjustments to my oven and it’s temperatures (it’s a very cheap, standard American oven that has a mind of it’s own)
Caitlin says
I made this on the weekend and they were SO GOOD. I’m always hesitant to try more complicated recipes with gluten-free baking because if it doesn’t work out, it’s a lot of time and money wasted, but I’m so glad I gave these a go! Your instructions were perfect and all of your explanations were really helpful. One question – what is the purpose of sprinkling flour on top of the dough when it’s sitting for 10-15 mins in the bowl? Is it to help make it less sticky when patting it out afterwards? I found that when I scooped the dough out, the side with the sprinkles of flour ended up on the bottom, in contact with the already floured parchment. Just curious if I should have tried to keep it right side up.
Daniela says
Caitlin, sprinkling the dough makes it less sticky. You can always transfer it from the bowl (before resting) to the parchment-lined sheet tray (that’s sprinkled) and then sprinkle the top. Does this make sense?
Caitlin says
Yes, that does! Will try it that way next time, thanks 🙂