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. Make sure to check out my Gluten Free Sticky Buns - topped with a delicious brown sugar caramel sauce, they are irresistible.
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".
Jump to:
- Recipe Ingredient Notes
- 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 prepare Gluten Free Cinnamon Roll Dough for rolling Buns
- How to roll, shape and bake Gluten Free Cinnamon Rolls
- How NOT to roll Yeast Free Cinnamon Rolls
- How to make Cream Cheese Frosting
- Making Gluten Free Cinnamon Rolls Ahead
- Ingredient Substitutions to make Cinnamon Rolls
- FAQ about Yeast Free Cinnamon Rolls
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- 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 (I use my Cup4Cup Copycat Recipe!) 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.
IMPORTANT NOTE ABOUT CUP4CUP: Cup4Cup recently changed its ingredients and removed the dry milk powder. While Cup4Cup claims that's the only change made to the flour, I am very certain it does not taste or works like it used to. With this being said, I recommend using my Gluten Free Cup4Cup Copycat Recipe OR King Arthur Measure for Measure for this recipe UNLESS you still have some of the Original Cup4Cup (containing Dairy) in your pantry.
Instant Vanilla Pudding Mix: This may seem like an unusual ingredient but the instant pudding helps with the texture, moisture, and flavor of the cinnamon 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). 5 grams of Whole Psyllium Husk equals roughly 3.5 teaspoons. Don't overfill the measuring spoon!
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.
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.
Step 1: In a small bowl or pitcher combine the whole milk and vinegar (apple cider or white wine vinegar). Combine the milk and the vinegar, give it a quick stir and allow it to sit for 10 minutes until it appears to be curdled. (If you have buttermilk on hand you may use it instead. But combining milk and vinegar works perfectly in this recipe)
Step 2: In the bowl of a stand mixer, fitted with the dough hook, or medium bowl, sift or whisk together the dry ingredients: Gluten Free Multipurpose Flour (I recommend Cup4Cup for best result), powdered sugar, instant vanilla pudding powder, baking powder, psyllium husk, and kosher salt.
Step 3: Turn the 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.
Step 4: 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. When the eggs have been added, turn off the mixer, and scrape down the sides of the bowl. Make sure to get the bottom of your mixing bowl as well.
Step 5: When all the wet ingredients have been added, turn the mixer to a medium speed, and 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!
Step 6: After 5 minutes of mixing, the gluten-free cinnamon roll 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 stand mixer and sprinkle with 20 grams of additional gluten-free flour. The added flour will make removing the dough from the bowl a lot easier. Allow the dough to rest for 15 minutes. During this time the gluten-free dough absorbs some of the liquids and will start to build the structure.
How to prepare Gluten Free Cinnamon Roll Dough for rolling Buns
Step 1: Line a baking sheet with parchment paper and lightly dust with some additional gluten free flour. The flour will help the dough from sticking to the parchment paper.
Step 2: Using a flexible spatula, give the gluten-free sweet dough a quick stir and then transfer it to the parchment line baking sheet. The dough will look very soft.
Step 3: Gently, with your hands, pat the dough into a rectangle - 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.
Step 4: After allowing the dough to rest in the fridge for 30 minutes, it is time to flip the dough over (which might be the scariest part of this recipe).
Step 5: Using a pastry brush, gently brush off all the extra flour on top of your dough. 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.
At this point, you can refrigerate the Gluten Free Sweet Dough for up to 24hrs or freeze it for 7 days. Leave it on the sheet tray to ensure it will stay flat and even. I like to use a Plastic Lid especially made for half-sheet trays. Freezing the dough for Gluten Free Cinnamon Rolls for an extended period of time is not recommended since the Baking Powder will lose its strength.
How to roll, shape and bake Gluten Free Cinnamon Rolls
Just like my Gluten Free Sticky Buns, the gluten free cinnamon buns are rolled individually.
I use a 9" spring form lined with parchment paper to bake my cinnamon rolls but a 9-inch lined pan works great.
Step 1: Before you start shaping the cinnamon rolls, make sure to preheat your oven to 425F. This can take up to 20 minutes.
Step 2: Melt the 20 grams of butter using a pastry brush, and 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 leaving about ½" inch on the top and bottom of the dough (wide size facing you). Using your hands, press the sugar into the dough.
Step 3: Using a sharp knife, cut the sweet dough into 8 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). Should the dough stick to the knife, pop the dough in the freezer for a few minutes. If you use a square pan, I recommend cutting the dough into 9 strips.
Step 4: Using some egg wash, brush both ends of each dough stripe. Carefully roll them into rolls and place them in the prepared baking dish. One roll in the center and 7 rolls around the edges. (3 rows of 3cinnamon rolls if using a square pan).
Step 5: Once your oven is fully preheated, brush them with the leftover egg wash, place them in the oven and bake at 425F for 24-26 minutes. Should they start to become brown too quickly, you may cover them with a piece of foil. The foil will avoid further browning and give the buns time to bake fully without the sugar burning. The gluten-free caramel rolls are ready when they are golden brown and have an internal temperature of at least 200F. Carefully remove the pan from the oven and allow them to cool for 5 minutes on a cooling rack.
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 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 off 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 until the frosting appears 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
Making Gluten Free Cinnamon Rolls Ahead
I understand no one wants to spend hours in the kitchen on Thanksgiving, Christmas Morning, or any other day making Gluten Free Cinnamon Rolls
Since brown sugar tends to absorb the moisture in the fridge or freezer after some time, I do not recommend rolling the buns and refrigerating/freezing ahead of time (up to 4hr of refrigeration is fine). The brown sugar may melt and dissolve.
To make gluten free cinnamon rolls ahead of time, I recommend making the dough as directed. Shape it into a rectangle, refrigerate, flip, remove all the flour with a pastry brush, COVER IT and then refrigerate it for up to 24hrs. You may also freeze it for 7 days. Leave it on the sheet tray to ensure it will stay flat and even. I like to use a Plastic Lid especially made for half-sheet trays. I don't recommend freezing Gluten Free Cinnamon Roll Dough for an extended period of time since the Baking Powd er will lose its strength.
Once ready to bake, fill, roll and bake the cinnamon rolls as directed. Should your dough be frozen, make sure to allow it to thaw overnight in the fridge. If your kitchen is very warm, you may also thaw it at room temperature.
Ingredient Substitutions to make Cinnamon Rolls
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 Rolls. It took me 17 tests and tweaks to have this solid recipe for yeast-free sweet roll dough to make gluten free cinnamon rolls and gluten free sticky buns.
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 of 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.
Dairy-Free Gluten Free Caramel Rolls
The milk and the butter used to make this recipe can be replaced with dairy-free alternatives. Please be aware that the casein, the protein found in dairy products, will promote not only structure but also the browning of baked goods.
Cornstarch Substitute
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).
Instant Vanilla Pudding Mix Substitute
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 to make Gluten Free Caramel Rolls.
Egg Free Gluten 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.
FAQ about Yeast Free Cinnamon Rolls
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. Use your hands and press the brown sugar mixture into the dough. Also, make sure the rolls are not being baked in a way too big of a pan. If they have too much room to spread, the filling will leak out.
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 rectangle? The more flour you add and the more you work this dough, the tougher and denser the cinnamon rolls will become. There is a lot to consider why your caramel rolls may turned out dense. Also - please make sure to check your baking powder. If it is expired, the buns will be flat.
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.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
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 easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. 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. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
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. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since 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.
📖 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 (See Note)
- 60 grams Powdered Sugar
- 25 grams Instant Vanilla Pudding Powder
- 17 grams baking powder
- 5 grams psyllium husk (3.5 teaspoons!)
- 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 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, and scrape down the sides. Make sure to get the bottom of your mixing bowl as well.
- At 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 pan. I use a 9" spring form lined with parchment paper to bake my cinnamon rolls but a 9-inch lined pan works great.
- After allowing the dough to rest in the fridge for 30 minutes, it is time to shape the cinnamon buns.
- With a pastry brush gently brush off all the extra flour on the surface of the sweet 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. Combine brown sugar and cinnamon and sprinkle over the butter and with your hands press the sugar into the dough.
- To roll the cinnamon rolls, cut the dough into 8 equal wide strips (or 9 if you use a 9inch square pan) 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. you may stick it in the freezer for a few minutes)
- 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. Carefully roll them into rolls and place them in your prepared baking dish. One roll in the center and 7 rolls around the edges. (3 rows of 3 cinnamon rolls if using a square pan).
- Once your oven is fully preheated, brush them with the leftover egg wash, place them in the oven and bake at 425F for 24-26 minutes. Should they start to become brown too quickly, you may cover them with a piece of foil. The foil will avoid further browning and give the buns time to bake fully without the sugar burning. The gluten-free caramel rolls are ready when they are golden brown and have an internal temperature of at least 200F. Carefully remove the pan from the oven and allow them to cool on a cooling rack
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 off 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 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 re-whip it)
- Once the cinnamon rolls are at room temperature, frost them with the cream cheese frosting and serve
Notes
IMPORTANT NOTE ABOUT CUP4CUP: Cup4Cup recently changed its ingredients and removed the dry milk powder. While Cup4Cup claims that's the only change made to the flour, I am very certain it does not taste or works like it used to. With this being said, I recommend using King Arthur Measure for Measure for this recipe UNLESS you still have some of the Original Cup4Cup (containing Dairy) in your pantry.
Storage: Store the gluten free cinnamon rolls at room temperature for up to 3 days. They are the best the day they have been baked.
Gluten Free Flour: Please make sure to read the section about substitutions regarding gluten free flours in the blog post.
Psyllium Husk: 5 grams equals 3.5 teaspoons
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)
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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
Heather says
Hi,
Wondering if these can be prepped and left in the fridge overnight to bake?
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!
Kiki says
Good morning!,
Do you think I could use this for money bread? Or would the sticky bun recipe work better.
Daniela says
This recipe may work for Monkey Bread but I have not tested it.
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 😉
Meryl says
Thanks so much for all the hard work you put into your recipes!
I'm excited to try this one, but have a question: is the key to the instant vanilla pudding component the powdered milk? I'm asking because, in addition to my gluten intolerance, I have a corn intolerance as well, and commercial baking powder (at least in the US) is made up of about 70% corn starch. I'm looking for substitutes here!
Daniela says
Meryl, I am slightly confused her. If you are allergic/interolant to baking powder, how will you be replacing baking powder in a recipe that is baking powder based? Also, this recipe works the best with my Cup4Cup Copycat Flour recipe which is Cornstarch based.
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.
Cindy bastion says
Daniela, I have some King Arthur GF pizza flour..do you think that could be subbed out for the other flour:psyllium husk?
Daniela says
No, that flour will not work in this recipe. Well you can try it but I don't recommend it.
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.
Jill says
Wondering if you froze them frosted or unfrosted?
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!
Amanda says
Is there a substitute for vanilla pudding. I’m in Australia and it’s not something I’m familiar with here. These look amazing and I can’t wait to try it and feature it on my page (tagging you of course). Thanks so much 😊
Daniela says
Hi! I understand instant vanilla pudding isn’t available all over the world but I am surprised there isn’t anything like this in Australia? I actually answered this question in the blog post 🙂
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.
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 🙂
Jill says
Hello. I have whey protein powder. Any chance that could be used instead of milk powder? (If not using cup4cup)
Daniela says
I have not used whey powder in my recipes.
Jill says
Yes, I was just asking if you thought it might work as a sub since I already have that on hand, but sounds like you wouldn’t recommend? I’m just finding your blog and am excited to try your recipes! Also fellow dog enthusiast : )Thank you!
Cassie Lombardi says
Cinnamon rolls were my specialty before being diagnosed with celiac two years ago. I have tried a LOT of recipes. This recipe is definitely the closest I’ve gotten to being happy with a GF cinnamon roll. I need to make this one a few more times to make sure I’m getting it all right but overall I’m very impressed.
Dennis says
This recipe should probably also be good for chelsea buns or would the weight of the dried fruit alter it's softness?
Jill says
Hello, I’m new to gluten free baking for my daughter in law and am excited to try your cinnamon rolls so she can enjoy our holiday breakfast tradition. So far I have only used Better Batter flour, do you have any experience with it and do you think I could use it in this recipe? Thank you for the detailed instructions and suggestions to help us be successful!
Daniela says
hello, you can use Better Batter but I recommend adding cornstarch like mentioned in the blog post.
Jill says
Thank you. I'm excited to try the recipe!
Gwen says
These look amazing, looks like they're made with wheat flour, I miss getting my hands in wheat flour dough as much as I miss eating cinnamon buns made with wheat flour.
I really want to make these cinnamon buns, is it possible to use psyllium husk powder in place of whole psyillium husk?
Daniela says
Under Recipe Ingredient Notes I mention that I have only tested this recipe with Whole Psyllium Husks and which brand I recommend. With this being said, I have not tested this or any of my recipes with psyllium husk POWDER
Gwen says
Oh I'm so sory I didn't see that, thanks for letting me know.
Jill says
Hey Gwen- if you sub psyllium powder for the whole husk powder, you would just need to use lesser amount. Google it to get conversion amount : )
Jill says
***my comment is based on experience with other gluten free recipes which use psyllium, but I have not made the substitution with this recipe specifically**
Laura Grayce says
This recipe was easy to follow and the buns came out incredibly yummy! Even my non gluten free humans had more than one!
Liberty says
I finally made the time to make these on a nice snowy day to have with a our chili dinner. I broke down and cut one... OMG -- it is delicious!!! Thank You so very much for a realistic, easy and incredibly tasty cinnamon roll with a fantastic texture!
Haley says
I’m away from home and don’t have my kitchen aid. Is there an alternative way to prep the dough. I’m guessing a hand mixer won’t do but maybe a wooden spoon?
Daniela says
Hi, you could most likely use a handmixer or mix the dough by hand. It will quiet a workout though
Robin says
I made these today (they are in the oven now!). The dough turned out too sticky to roll—it stuck badly to both pieces of parchment paper (the original and the one used to flip) and I couldn’t roll it at all (they are going to be a bit more like monkey bread I think). I;m trying to figure out what I did wrong. I rested them for the maximum time and even put them in the freezer for an extra 15 minutes. Do you think making them in the summer when it’s more humid might make a difference? Should I have oiled the parchment paper? They will taste delicious I’m sure; it was just such a sticky dough—much stickier than in any of your pictures from the beginning to end (I weigh all ingredients in grams and made no substitutions)
Daniela says
Robin, I am not sure where you are located but it’s currently 100F with a billion perfect of humidity in Chicago. Not the perfect baking weather. I am sorry the dough was sticky. You could definitely spray the parchment with non stick spray. I don’t have the golden answer for you because I believe this is a weather related issue 🥲
Whitney D. says
Hello, wondering if I could use some brown rice sourdough starter discard? How much would you recommended?
Daniela says
I have not tested this recipe with added sourdough starter since it is not yeast based.
Brita says
Used Bob’s flour with the amendments advised and added raisins to the filling. Seemed like too much filling, I put some on the bottom of the pan too.
Psyllium is magical for GF breads!
Thank you for this wonderful recipe
Katy says
These are the best cinnamon rolls…easy recipe to follow with helpful notes throughout. I am unbelievably grateful for a recipe that actually tastes like the real thing! I just bought the ingredients to make them for our Christmas breakfast for the third year in a row. It is a great tradition that we are excited about now that we found this recipe!
Mark says
Ok, so I followed the recipe word for word And the dough was just so sticky and wet I couldn’t shape it or get it off the parchment after I flipped it. The only thing I can think of is the 20g of flour (it says 20g in the description, 10g in the recipe) sprinkled over top of the dough before the first rest. Should that flour be mixed into the dough prior to forming on the parchment? It says “give the dough a quick stir” in the description but not the bottom recipe.
Daniela says
Hello, I am curious - which flour did you use? And I assume you are using a digital kitchen scale? You can add a bit more flour to the dough if it’s very stick. Normally resting it in the fridge should help with that though
Kaitlyn says
Hi there!
So I made these today, and I know - classic “I followed your recipe exactly BUT” - I ran out of cup4cup. So I used what I could of that, and then did the math and ratio of cornstarch/bob’s red mill for the rest. It seemed to follow just like yours! It was soft, but absorbed some liquid. It stayed soft and sweet thru the whole process. I feel like it could have used more flour. Which I was staying clear of I know! I have used psyllium husk fiber in a bread recipe from another baker, so I know how it behaves as well. My fear also was that my baking powder was too old but there was nothing flat about these, and the dough was soft before being baked. Do you think it really was due to mixing the flours? That seems wild to me! The amount of milk I added seemed like so so much to begin with. Do you think I could have just let it sit in the fridge longer? Add more flour when you suggested to dust it, etc? Then when they baked the filling wasn’t tightly in there so it came to the bottom similar to monkey bread. They were seriously so good I’m not giving up! Just super curious!
Elaina says
Hi Daniela, I've just read through this post and the one for the GF cinnamon rolls updated Jan. 2022. I'm really hoping I didn't miss this question from someone else!
I have a dietary restriction for psyllium husk (also inulin and chicory root fiber). I was wondering if maybe flax, chia or something else would work as a high fiber/moisture absorbing agent?
Please let me know your thoughts, and thank you so much for the time and energy you put into all of your blog posts and recipes. I'm so happy to have found your blog and can't wait to start trying some things out!
Taralea says
Hi! This is just an FYI - as of today, 11/14/24, the link in this post that's supposed to take us to your vanilla maple glaze recipe is actually going to your Gluten Free Baked Pumpkin Donuts recipe instead. I did a quick search on your site for vanilla maple glaze and it didn't provide a match. I hope you add your recipe for the glaze back to the site because it sounds good just from the name. 🙂
Daniela says
Found it 🙂 Sorry about the recipe for the Maple Glaze. I found it with the banana drop scones.
Maple Glaze (Small Batch - probably needs to be doubled for Cinnamon Rolls)
35 grams butter, unsalted
40 grams maple syrup
55 grams powdered sugar
¼ teaspoon ground cinnamon
pinch of kosher salt
In a microwave-safe bowl melt the butter.
Remove the bowl from the microwave and stir in the maple syrup.
Add the powdered sugar, ground cinnamon and kosher salt and with a fork or spoon whisk until smooth. Adjust sweetness as needed.
Drizzle over the cinnamon rolls
Steph says
I am so bummed to hear about cup4 cup changed its recipe, it’s always been my go to ! Have you tried adding some dry milk powder to the ingredients to see if it helps? I have some on hand and looking forward to trying these cinnamon rolls.
Daniela says
Steph, I actually tried the new flour and the bags I purchased have a very chemical smell and the product baked with it had a soapy aftertaste 😬😬 So I don’t think I’ll ever purchase their flour again. I have some of the original still here but I’ll mainly use my cup4cup copycat recipe moving forward
Brooke says
Hi!
I appreciate the time you have invested in this recipe. We suspect that my daughter has a gluten sensitivity and are reducing gluten in our diets.
She likes cinnamon bread/toast but doesn’t care for cinnamon rolls.
Do you think this would turn out well if I rolled it into one large loaf?
Daniela says
I have not tested this so you would have to give it a try 🙂
MM says
I think your recipe has a typo! It says to use 2 tsp of cinnamon, but I think you meant Tbsp! I followed your recipe exactly, and they had barely any cinnamon flavor at all and was pretty bland (I use a very high quality cinnamon, so that’s not the issue!).
I checked other recipes to see what their filling used, and the ratio of brown sugar to cinnamon in other recipes is usually 2-3 Tbsp (6-9 tsp) cinnamon to 210 g (1 cup) of brown sugar. Yours only uses 2 tsp (⅔ Tbsp) cinnamon to 165 g (~¾ cup) brown sugar.
Following the ratio that other recipes use, this recipe should be using 1.5-2.25 Tbsp (4.5-6.75 tsp) of cinnamon with the 165 g of brown sugar. That’s more than double/triple the amount of cinnamon, which would make sense if this recipe meant to say Tablespoons instead of teaspoons!
I can’t wait to try again with more cinnamon- this had a lot of promise! The dough turned out great!
Daniela says
Thank you for your feedback. I will take a look. This recipe is on my "update" list. I am glad though that you liked the dough 🙂
Anna Mosher says
Hi - I made this recipe exactly using a scale to weigh my ingredients and my rolls came out VERY dense. Not like a fluffy cinnamon roll, but like the thickest heaviest cake. I am new to GF baking because I was recently diagnosed. I did use psyllium husk powder - I must've bought the wrong one and noticed that after reading some of these comments. I served them about 3 hours after I made them, so they were not straight from the oven. Can you tell me what I did wrong that would produce such a dense roll? I want to try again, but I don't want the same result! Thank you!
Daniela says
Hello, I am sorry this did not work out for you. What kind of gluten free flour did you use? And what kind of psyllium? I ONLY bake with WHOLE psyllium husk, not the powder.
Laura says
Thank you so much for developing and sharing this awesome recipe! I made these last weekend with my daughter, who has celiac, and I could not believe how delicious they are! I bake a lot, especially gluten free, and this is the best recipe for gluten free (cinnamon) rolls I have ever had.