Introduction

These gluten free cinnamon rolls are soft, fluffy, and packed with warm cinnamon flavor—perfect for a cozy morning treat. Using a simple gluten free bread mix and a creamy vanilla bean frosting, they are sure to impress both gluten free and traditional eaters alike.

A close-up of a single cinnamon roll with two visible spiral layers of light golden brown dough and dark brown cinnamon filling inside. The roll is topped with a thick, creamy white glaze that covers most of the top surface, showing small dark vanilla specks. Part of the outer edge of the roll is broken off, revealing soft, fluffy texture with some cinnamon bits inside and a bit of melted glaze pooling on a white plate with a patterned rim. The background has a softly blurred white marbled texture with a white cloth in the upper part of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 16oz bag Bob’s Red Mill Gluten Free Bread Mix (see notes)
1/2 cup (100g) granulated sugar

4 1/2 tsp (or two packets) instant yeast
1 1/2 tsp baking powder

1/2 tsp baking soda
1 tsp kosher salt

1 1/4 cups (300g) water
1/2 cup (110g) unsalted butter, sliced into tablespoons (vegan butter can be substituted)
1 tsp apple cider vinegar

1 large egg + 1 egg white (see notes for vegan substitute)
Cornstarch, for dusting
6 tbsp unsalted butter, very soft (vegan butter can be substituted)

1/2 cup (100g) light brown sugar, packed
2 tbsp ground cinnamon
1/4 cup (55g) unsalted butter, room temperature (vegan butter can be substituted)

4 oz cream cheese, room temperature (vegan cream cheese can be substituted)
1 1/2 cups (170g) powdered sugar
1 tsp vanilla bean paste or vanilla extract

Instructions

Step 1: In a stand mixer with the dough hook attachment, combine the gluten free bread mix (discard yeast packet), granulated sugar, instant yeast, baking powder, baking soda, and salt. Mix on low for about one minute to blend.
Step 2: In a heat-safe measuring cup, warm the water, butter, and apple cider vinegar in the microwave for 1–2 minutes until warm but not hot.
Step 3: With the mixer running on medium speed, slowly pour the warm liquid into the dry ingredients. Use a rubber spatula to scrape down the sides as needed.

Step 4: Once just combined, add the egg and egg white, then increase mix speed to medium-high and mix for 5 minutes until the dough is smooth and slightly stretchy.
Step 5: Let the dough rest for 10 minutes. Meanwhile, cover your work surface with plastic wrap and dust liberally with cornstarch to prepare for rolling.
Step 6: Place the dough onto the cornstarch-covered surface, dust the top with cornstarch, and press or roll into a 13×19 inch rectangle with even edges.

Step 7: Soften the 6 tablespoons of butter by microwaving sliced chilled butter for about 15 seconds, then mash smooth with a fork. Spread this butter evenly over the dough.
Step 8: Sprinkle the brown sugar evenly over the butter, pat it down, and then dust with cinnamon.
Step 9: Roll the dough tightly into a log using the cornstarch to prevent sticking. Use a pastry brush to remove excess cornstarch from the log.

Step 10: Using flavorless floss, trim about 3 inches from each end (these can be baked separately). Slice the remaining log into 7 equal rolls.
Step 11: Place a crinkled then flattened sheet of parchment paper into a 10-inch cast iron skillet. Arrange the rolls with about 1/2 inch space between them, placing one roll in the center and six around it.
Step 12: Preheat the oven to its lowest setting, then turn it off. Place the skillet inside and let the rolls rise for 45 minutes to 1 hour until doubled in size. For overnight rising, cover and chill after rising, then bring to room temperature before baking.

Step 13: Remove the skillet from the oven, preheat the oven to 350°F (175°C), and bake the rolls for 25–30 minutes until golden brown and springy to the touch.
Step 14: While the rolls bake and cool, prepare the icing. Combine room temperature butter and cream cheese in a bowl, mashing and mixing with a fork until smooth.
Step 15: Gradually mix in powdered sugar, about 1/2 cup at a time, then add vanilla bean paste or extract, mixing until smooth.

Step 16: Dollop and spread the cream cheese icing over the cooled rolls before serving.

Tips & Variations

Use very soft or slightly melted butter when spreading on the dough to prevent tearing.
For a vegan version, substitute the egg and egg white with flax eggs and use vegan butter and cream cheese alternatives.

In place of the Bob’s Red Mill bread mix, any gluten free bread flour mix with similar ingredients may work.
Try adding chopped nuts or raisins to the cinnamon sugar filling for extra texture.
If you don’t have a rolling pin, you can press the dough into shape with your hands, as it is quite moldable.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individually in the microwave for 20–30 seconds or warm in a low oven until soft. The icing can be stored separately in the fridge and spread on before serving.

How to Serve

A close-up view of six cinnamon rolls tightly placed in a round black pan lined with crumpled white parchment paper, each roll showing a golden-brown spiral layer of dough with dark brown cinnamon filling inside; the rolls are generously covered with a thick layer of creamy white frosting that has a smooth and slightly glossy texture, having tiny specks of vanilla; the swirls of the cinnamon rolls peek through the frosting in places, giving a contrast between the warm brown tones and the bright white icing; the pan rests on a white marbled surface with a hint of a striped cloth in the top corner photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes, you can let the rolls rise and then refrigerate them overnight before baking the next day. Bring them to room temperature before baking for best results.

What if I don’t have corn starch for dusting?

You can use gluten free flour or tapioca starch as a substitute for dusting your surface to prevent sticking.