Soft & Fluffy Gluten-Free Cinnamon Rolls

These Gluten-Free Cinnamon Rolls are soft, fluffy, and perfectly swirled with sweet cinnamon sugar. These rolls deliver all the classic bakery-style flavor without gluten, making them ideal for a cozy breakfast or weekend treat. Enjoy them warm with a drizzle of creamy icing for the ultimate comfort bite.

Gluten-Free Cinnamon Rolls Ingredients

For the Dough:

• Whole/rough psyllium husk
• Warm water
• Tapioca starch
• Millet flour and an extra to flour the surface.
• Sorghum flour
• Caster/superfine or granulated sugar
• Instant yeast (If using active dry yeast, use 8 grams).
• Baking powder
• Xanthan gum
• Salt
• Whole milk, warm
• Egg, room temperature
• Unsalted butter, melted

For the Filling:

• Unsalted butter
• Brown sugar
• Ground cinnamon

For baking the cinnamon rolls:

To butter a skillet or baking pan, use ½ tbsp unsalted butter that has been softened.
⅓ cup + 2 tbsp heavy/double cream, warm

Cream cheese icing:

Full-fat cream cheese, room temperature
Unsalted butter, softened
Powdered/icing sugar
Vanilla bean paste (or vanilla extract)
Salt

How to Make Gluten-Free Cinnamon Rolls (Step-By-Step)

Make the Dough:

Start by preparing the dough. A stand mixer with a dough hook is the easiest way to get smooth, elastic dough, but you can also knead it by hand if you prefer.

Step 1: Make the psyllium gel.
In a small bowl, combine the psyllium husk with warm water. Stir well and let it sit for about 30–45 seconds until it thickens into a gel-like consistency.

Step 2: Combine the dry ingredients.
In the bowl of your stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt until well mixed.

Step 3: Add the wet ingredients.
Make a small well in the center of the dry mixture and add the psyllium gel, warm milk, egg, and melted butter. Continue mixing until the dough begins to come together.

Step 4: Knead the dough.
Knead until the mixture forms a smooth, cohesive dough. This will take about 5 minutes in a stand mixer or 8–10 minutes by hand. Occasionally, scrape down the sides and bottom of the bowl to ensure everything is fully combined.

Step 5: Check the texture.
The dough should feel a little sticky, which is normal. Avoid adding extra flour—too much will make your rolls heavy and dry. You’ll roll it out on a floured surface later, so it won’t stick.

Make the Filling:

In a small bowl, stir together the softened butter, brown sugar, and cinnamon until it forms a smooth, spreadable paste. Set it aside until you’re ready to assemble the rolls.

Assemble the Cinnamon Rolls:

Lightly grease a 10-inch (25cm) skillet or round baking pan and set it aside.

Transfer your dough to a lightly floured surface and shape it into a ball.

Roll it out into a rectangle measuring about 11×15 inches (28×38cm).

Spread the cinnamon filling evenly over the entire surface of the dough, right up to the edges.

Slice the dough lengthwise into seven long strips, each about 1½ inches (4cm) wide. A pizza cutter works great for this step.

Roll each strip tightly into a spiral to create the perfect cinnamon roll shape.

Place the rolls in your prepared skillet or pan so they’re just touching each other.

Proof the Rolls:

Cover the pan loosely with plastic wrap and let the rolls rise in a warm spot for about 1 hour 15 minutes to 1 hour 30 minutes, or until they’ve roughly doubled in size. This helps them turn out soft and fluffy.

Bake the Cinnamon Rolls:

Preheat your oven to 350°F (180°C) while the rolls finish proofing.

Once the rolls have risen, pour warm heavy cream evenly over the top.

Cover your pan with aluminum foil and bake for 20 minutes.

Remove the foil and bake for another 15 minutes, or until the tops are beautifully golden brown.

Let the rolls cool slightly for 5–10 minutes before frosting.

Make the Cream Cheese Icing:

In a medium bowl, beat together the cream cheese and butter until smooth and fluffy. You can use a whisk, hand mixer, or stand mixer for this step. Add the powdered sugar, vanilla extract, and a pinch of salt, then mix until creamy and well blended.

Spread the icing generously over the warm rolls, letting it melt into all the nooks and swirls. Use all the icing or save a little extra for serving on the side.

How to Store & Reheat Homemade Gluten-Free Cinnamon Rolls

Storing:

To keep your gluten-free cinnamon rolls soft and fresh, allow them to cool completely before storing. Once cooled:

At room temperature: Place your rolls in an airtight container or wrap them tightly with plastic wrap. They can stay fresh for up to 2 days at room temperature.

In the refrigerator: If you want to store them longer, refrigerate the rolls in an airtight container for up to 5 days.

Reheating:

Gluten-free baked goods can dry out easily, so reheating gently is key.

Microwave: Warm a roll on a microwave-safe plate for 15–25 seconds. For extra softness, lightly cover it with a damp paper towel before heating.

Oven: Preheat your oven to 325°F (160°C). Place the rolls in an oven-safe dish, cover with foil, and heat for about 10–15 minutes, or until warm.

From frozen: Thaw overnight in the refrigerator or let them sit at room temperature for an hour before reheating using one of the methods above.

Tip:

If your rolls have icing, reheat them uncovered so the icing melts slightly, or warm them plain and spread on fresh icing afterward for the best texture and flavor.

FAQs for Gluten-Free Cinnamon Rolls

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