Gluten Free Cinnamon Rolls

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These fast and easy Gluten-Free Cinnamon Rolls are super yummy and don’t taste like they are gluten-free AT ALL! GF eaters rejoice!

I made these Gluten Free cinnamon rolls on Saturday {after cleaning the floor} and they were good. Very good, in fact.

I didn’t bother with the different ‘gums’ you can add into gluten free dough to create a similar texture to gluten…because I didn’t feel like it. I just made some biscuit dough with a little yeast {for flavor} and rolled them up like cinnamon rolls. Ready in less than an hour, baby!

You cannot tell they are gluten free. Obviously the texture is more like a biscuit, but besides THAT, they taste mighty fine. I really like the gluten free flour blend I used.

If you want the real deal and aren’t on the gluten free train, I would highly recommend my Cinnabon Cinnamon Rolls. They are life changing.  For everyone else, give these a whirl!

Here’s how you make them:

Start by stirring some quick rise yeast into about a cup of warm milk with a pinch of sugar. Set this aside to proof.

In a large bowl, measure out all your dry ingredients and stir to combine.

By the way, I used this gluten free flour blend….available online, at whole foods or any other grocery store that has a health section. The Pamela’s Products brand seems to be pretty popular in Portland…meaning I can find it at just about any store. If you have a different brand where you’re at, use what you can find. I’ve heard good things about several gluten-free brands.

**Recipe update: Due to feedback from you readers, I can say that this recipe will work with ONLY Pamela’s GF Flour Blend. The ratios of ingredients in those mixes of GF Flour blends is too different, unfortunately when compared to Pamela’s. If you plan on making this recipe, please use Pamela’s. 

Ok, so now you need to cube up some butter and cut that into your dry ingredients.

Like so! You still want smaller butter chunks in your dough…..kind of like we’re making pastry, but not.

Once the butter chunks are all dispersed, pour in the warm milk and yeast mixture and stir until dough comes together. Transfer this dough to a floured work surface.

Then comes the cinnamon roll part. Roll dough into a rectangle, cover with butter, then sprinkle with brown sugar and cinnamon. Roll, cut, put into pan. Then, cover and place on the warm oven that’s preheating to get that yeast growing. We’re not going to let these rise for a full hour or two, but you do want to give them a bit of a head start. Once the oven is hot, pop these in and get them baking.

While the rolls are doing their thing, whip up some cream cheese frosting. I used the frosting recipe from my cinnabons because I heart cream cheese frosting, but use whichever recipe you’d like.

Once the rolls are all baked and piping hot, spread the frosting overtop and watch everything ooze. I love a warm cinnamon roll!

More Cinnamon Roll Recipes to Try!

• Chewy Soft Cinnamon Rolls
• Warm Cinnamon Roll Cheesecake Dip
• Cinnamon Roll Cake Recipe
• Puff Pastry Cinnamon Rolls
• Christmas Tree Cinnamon Rolls
• Pumpkin Cinnamon Rolls with Maple Glaze
• 1-Hour Cinnamon Roll Recipe
• Cinnamon Roll Cookies
• Caramel Apple Cinnamon Rolls
• Pancake Mix Raspberry Cinnamon Rolls
• Cinnamon Roll French Toast Waffles
• Cinnamon Roll Pancake & Waffle Syrup
• Cinnamon Roll Pretzels
• Monster Blood and Guts {Raspberry Cinnamon Roll Pull-Aparts}
• Sweet Orange Rolls

Yummy sweet and cinnaminy layers of goodness that are all slathered with frosting. These were super yummy and didn’t taste like they were gluten free AT ALL! I was amazed. The texture was different because I made these more like a biscuit than a traditional roll {like I mentioned above}, but overall, you gf eaters should enjoy these. PLUS you can’t beat the ‘ready under an hour’ deal! #soawesomeIwanttodie #jkaboutdying Here’s the printable:

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4.17 from 31 votes

Fast & Easy Gluten Free Cinnamon Rolls

These fast and easy Gluten Free Cinnamon Rolls are super yummy and don't taste like they are gluten free AT ALL! GF eaters rejoice!

servings 8

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

For the dough:

• ▢ 1 cup warm milk
• ▢ 1 1/2 teaspoons quick-rise yeast
• ▢ 2 1/2 cups gluten free all purpose flour blend or regular all purpose flour
• ▢ 1/2 cup sugar
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1/4 cup cold butter cubed

For the filling:

• ▢ 1/4 cup melted butter
• ▢ 1 tablespoon cinnamon
• ▢ 2/3 cup packed brown sugar

For the frosting:

• ▢ 1 oz. cream cheese
• ▢ 2 tablespoons softened butter
• ▢ 1/2 teaspoon vanilla
• ▢ 1 teaspoon corn syrup
• ▢ 1/2 teaspoon lemon juice
• ▢ 1/2 cup powdered sugar + 2 tablespoons

US Customary - Metric

Instructions

For the dough:

• Stir yeast into warm milk with a pinch of sugar and set aside to proof. In a large bowl, stir flour, sugar, baking powder, baking soda and salt together until combined.
• Cut cold butter into dry ingredients until butter pieces are very small {the size of small peas}. Pour in warm milk mixture and stir until dough comes together. 
• Pour dough out onto floured work surface. Roll dough out to be a 16 x 20 inch rectangle {approximately}. Spread melted butter overtop dough and sprinkle with brown sugar and cinnamon. Roll up gently but tightly. Cut off uneven ends. Cut roll into 2, then 4, then 8. Each roll should be about 1/2-2 inches long. 
• Place into greased baking sheet and cover with clean kitchen towel. Preheat oven to 400 degrees and place pan of rolls on top of warm oven to rise slightly. Once oven in preheated, remove towel and bake 15-20 minutes until rolls have grown and the tops have browned.

For the frosting:

• Place all ingredients into a large bowl and whip until smooth.
• Spread frosting over warm rolls and serve.

Notes

**Recipe Update: Due to feedback from you readers, I can say that this recipe will work with ONLY Pamela's GF Flour Blend. The ratios of ingredients in those mixes of GF Flour blends is too different, unfortunately when compared to Pamela's. If you plan on making this recipe, please use Pamela's.

Nutrition

Calories: 444kcal | Carbohydrates: 69g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 338mg | Potassium: 166mg | Fiber: 4g | Sugar: 41g | Vitamin A: 540IU | Vitamin C: 0.1mg | Calcium: 124mg | Iron: 1.7mg

Course: Breakfast

Cuisine: American

Keyword: cinnamon rolls, Gluten Free

*Disclaimer– All thoughts and opinions expressed on my blog are my own, as usual 🙂