Gluten Free Cinnamon Rolls
Published Apr 13, 2025
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Gluten Free Cinnamon Rolls are the best! Topped with a simple vanilla glaze they’re the perfect weekend treat or holiday brunch option if you or a family member needs to keep things gluten free — without compromising on flavor!
Looking for more gluten free treats? Also try my Flourless Peanut Butter Cookies, Gluten Free Brownies, Gluten Free Banana Muffins, Gluten Free (Almond Flour) Banana Bread, and to bookmark for fall my Gluten Free Pumpkin Bread!
Why This Recipe Works
It has a relatively short ingredient list: Lots of recipes for gluten free bakes and treats have really long ingredient lists which leaves more room for error and mean lots of tricky grocery shopping. Only 13 ingredients go into these gluten free cinnamon rolls, with just 2 specialist items to order online.
The psyllium husk and xanthan gum work together to create the perfect texture: With one adding stretch and making the dough easier to handle, and the other adding chew, I’ve achieved the perfect texture for gluten free cinnamon rolls. Baking powder working together with yeast helps make them light and fluffy!
Ingredients
- Psyllium husk: Unless you have a very good health store near you you’ll need to order it online but it is the key to making the dough stretch for the perfect gluten free cinnamon rolls
- Gluten free baking powder: Make sure to read the ingredients because many standard baking powders contain gluten
- Xanthan gum: This is essential to giving gluten free bakes a satisfying chew, in this case the slight springy texture of the perfect cinnamon roll!
Here’s How To Make It
- Activate the psyllium husk: In a small bowl, combine the psyllium husk with 2/3 cup of warm water. Leave to stand for about a minute until it has formed a gel. (photo 1)
- Mix the dough: In the bowl of your stand mixer, whisk together the gluten free bread flour blend, sugar, gluten free baking powder, instant yeast, salt and xanthan gum, if using. Make a well in the middle and add the beaten egg, melted butter, 1/2 cup + 2 tbsp more of warm water and the psyllium gel. Bring everything together into a rough dough using first a fork, then your hands. (photos 2-4)
- Knead: With the dough hook fitted, knead the dough in the stand mixer for 5 minutes until smooth.(photos 5-6)
- Make the filling: Meanwhile, make the filling by beating together then soft butter, brown sugar and cinnamon until smooth. (photos 7-8)
- Shape the cinnamon rolls: Roll the dough out into a 12 x 16 inch rectangle on a lightly floured surface. Spread evenly with the butter and cinnamon mixture, then using a very sharp knife slice into 10 long 1 1/2 inch strips. (photos 9-11)
- Arrange in the baking dish: Butter a large baking dish (round or rectangle, you just want to be able to fit in all the rolls only just touching in a single layer) and roll up each cinnamon roll, arranging them in the dish. Leave to rise: Cover with food wrap and leave to rise for 1 1/2 hours. When ready to bake, the cinnamon rolls should appear puffed and doubled in size. (photo 12)
- Bake: With 1/2 hour to go, preheat the oven to 335F. Cover the proofed cinnamon rolls loosely with tin foil and bake for 30 minutes. Then, remove the foil and bake for a further 10-15 minutes until golden. (photo 13)
- Glaze: Allow to cool in the pan before combining the powdered sugar, vanilla and 2 tbsp of water together to make a glaze you can drizzle over 5 minutes before serving. (photos 14-16)
Expert Tips
- Check the flour packet. Depending on your brand of gluten free bread flour, you might find your first batch of gluten free cinnamon rolls have a little too much chew – if this is the case reduce the amount of xanthan gum by half. Amounts (if any) added to different brands can vary.
- Using baking parchment to help roll out the dough. Testing this recipe, some of the doughs were more delicate than others. This one holds up to shaping pretty well, but if your dough feels like it is going to stick to the countertop our crack during rolling lay out a large piece of baking parchment before you start working the dough. Rolling it out on top of the parchment means you have the parchment you can lift up to help you shape the dough and lift pieces off the countertop.
Frequently Asked Questions
Can I make these Gluten Free Cinnamon Rolls ahead?
Unfortunately these cinnamon rolls do not keep well so are best eaten the day they are made.
Can I make these Gluten Free Cinnamon Rolls dairy-free?
Yes! Simply use a good quality dairy free butter.
More Easy Recipes With Cinnamon To Try
- Overnight Cinnamon French Toast Casserole with Pecans
- Cinnamon Swirl Pull Apart Monkey Bread
- Easy Cinnamon French Toast Muffins
- Old Fashioned Apple Pancakes with Cinnamon
- Easy Cinnamon Roll Overnight Oats with Greek Yogurt
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Gluten Free Cinnamon Rolls
These simple Gluten Free Cinnamon Rolls have a light, fluffy texture and sweet cinnamon flavor, topped with an easy vanilla glaze.
Ingredients
For the Cinnamon Rolls
- 3 tbsp psyllium husk
- 2 ½ cups gluten free bread flour
- 3 tbsp sugar
- ½ tbsp baking powder
- 2 tsp instant yeast
- ½ tsp xanthan gum
- 1 egg, lightly beaten
- 2 tbsp butter, melted
For the Filling
- ½ stick butter, softened
- ¼ cup brown sugar
- 1 tbsp cinnamon
For the Vanilla Glaze
- 1 cup powdered sugar
- ½ tsp vanilla
Instructions
- In a small bowl, combine the psyllium husk with 2/3 cup of warm water. Leave to stand for about a minute until it has formed a gel.
- In the bowl of your stand mixer, whisk together the gluten free bread flour blend, sugar, gluten free baking powder, instant yeast, salt and xanthan gum, if using. Make a well in the middle and add the beaten egg, melted butter, 1/2 cup + 2 tbsp more of warm water and the psyllium gel. Bring everything together into a rough dough using first a fork, then your hands.
- With the dough hook fitted, knead the dough in the stand mixer for 5 minutes until smooth.
- Meanwhile, make the filling by beating together then soft butter, brown sugar and cinnamon until smooth.
- Roll the dough out into a 12 x 16 inch rectangle on a lightly floured surface. Spread evenly with the butter and cinnamon mixture, then using a very sharp knife slice into 10 long 1 1/2 inch strips.
- Butter a large baking dish (round or rectangle, you just want to be able to fit in all the rolls only just touching in a single layer) and roll up each cinnamon roll, arranging them in the dish.
- Cover with food wrap and leave to rise for 1 1/2 hours. When ready to bake, the cinnamon rolls should appear puffed and doubled in size.
- With 1/2 hour to go, preheat the oven to 335F. Cover the proofed cinnamon rolls loosely with tin foil and bake for 30 minutes. Then, remove the foil and bake for a further 10-15 minutes until golden.
- Allow to cool in the pan before combining the powdered sugar, vanilla and 2 tbsp of water together to make a glaze you can drizzle over 5 minutes before serving.
Notes
- These cinnamon rolls do not keep well so are best eaten the day they are made.
- Depending on your brand of gluten free bread flour, you might find they have a little too much chew – if this is the case reduce the amount of xanthan gum by half. Amounts (if any) added to different brands can vary.
Nutrition
Calories: 216kcal | Carbohydrates: 50g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 81mg | Potassium: 45mg | Fiber: 4g | Sugar: 21g | Vitamin A: 31IU | Vitamin C: 0.04mg | Calcium: 64mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this?Leave a star rating or comment below!
Now that my family has some gluten-sensitive needs, I’ve been on the hunt for ways to get our usual favorites on the table without sacrificing flavor or texture and these cinnamon rolls deliver! Many rounds of testing went into making these the BEST gluten-free cinnamon rolls and trust me, the finished product is so worth it!