The Ultimate Gluten-Free Cinnamon Rolls (So Soft & Gooey It’s Unbelievable!)

Are you tired of gluten-free cinnamon rolls that turn out dry or dense? If you’ve nearly given up on ever enjoying that soft texture and gooey center again, you’re not alone. For anyone who’s had to give up soft, sweet cinnamon rolls after going gluten-free, the disappointment of a crumbly, flavorless substitute is real. This recipe solves that problem. It’s been tested thoroughly to deliver soft, sweet, perfectly swirled rolls every time. More than a recipe, you’ll find clear instructions, flour comparisons, and smart techniques that guarantee success in any kitchen.

Table of Contents

Table of Contents

Why This Recipe Guarantees Success

• Soft and Fluffy Texture: The dough stays moist and bakes into tender, airy rolls.
• Rich Filling That Stays Put: The cinnamon-sugar blend holds inside each spiral for gooey flavor in every bite.
• Beginner Friendly: Step-by-step photos and key baking tips guide you all the way.

Flexible for Dietary Needs: Options for dairy-free, egg-free, and vegan variations are included.

Secret Number 1: The Ultimate Gluten-Free Flour Test

We tested the top gluten-free flour blends to find the best option for cinnamon rolls.

Secret Number 2: The Cream Bath Hack

Pour warm cream over the rolls just before baking. This creates a rich sauce at the bottom and locks in moisture. Heavy cream works best. For dairy-free, use full-fat coconut milk.

Secret Number 3: The No-Squish Slicing Method

Use unflavored dental floss for slicing the dough. Gently slide the floss under the rolled log, cross the ends at the top, and pull. This method cuts cleanly without flattening the rolls.

Ingredients You’ll Need

For the Dough

• 4 1/2 cups King Arthur Gluten-Free Bread Flour
• 1/3 cup granulated sugar
• 2 1/4 tsp instant yeast
• 2 tsp salt
• 1 tsp baking powder
• 1 1/4 cup warm water
• 1 cup warm whole milk (or almond milk)
• 2 large eggs (or flax eggs for vegan)
• 6 tbsp melted butter (or vegan butter)

For the Filling

• 2/3 cup packed light brown sugar
• 2 tbsp ground cinnamon
• 6 tbsp melted butter

For the Frosting

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 2 1/2 cups powdered sugar
• 2 tsp vanilla extract

How to Make Gluten-Free Cinnamon Rolls

Step 1: Make the Dough

Mix flour, sugar, yeast, salt, and baking powder in a stand mixer. Slowly add water, milk, eggs, and butter. Mix until smooth and sticky. Do not add more flour.

Expert Note: Sticky dough means soft rolls later. Resist adding extra flour.

Chill the dough for 20 minutes to make it easier to handle.

Step 2: Shape the Rolls

Mix the filling. Roll the dough on a floured surface into a 15-inch square. Spread butter, sprinkle filling, and cut into strips. Roll each strip into a spiral.

Expert Note: Roll slowly and evenly. Gentle pressure helps avoid tears.

Place in a greased baking dish.

Step 3: Rise and Bake

Let rise for 1 to 1.5 hours until puffy. Pour warm cream over the rolls. Bake at 375°F for 20 to 25 minutes until golden.

Expert Note: The cream creates that gooey, caramel-like bottom.

Step 4: Frost and Serve

Beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla. Spread frosting over warm rolls and enjoy.

Make-Ahead and Storage Instructions

Overnight Rolls

Arrange rolls in the pan and cover tightly. Chill overnight. Let sit at room temperature for an hour before baking.

Freezing Unbaked Rolls

Freeze shaped rolls on a tray. Store in a container for up to one month. To bake, place in a greased pan, thaw overnight in the fridge, then rise and bake.

Storing Baked Rolls

Cool completely, then store in a sealed container. Keep at room temp for 2 days or in the fridge for 5. Reheat individual rolls in the microwave for 20 seconds.

Common Questions from Bakers

Why is my gluten-free dough always too sticky to handle?
This is completely normal. Gluten-free doughs are higher in moisture to stay soft after baking. Chill the dough and use lightly oiled hands when shaping to make it easier to work with.

Why do my rolls taste gummy in the center?
They were likely underbaked or overcrowded in the pan. Always test the center with a thermometer (they should hit about 190°F) or gently pull one apart to check the texture.

How do I stop the cinnamon filling from leaking out?
Avoid using melted butter in the filling. Instead, use very soft but still solid butter and press gently but firmly when rolling the dough.

Can I skip the cream bath step?
You can, but it adds moisture and richness that makes the rolls more indulgent. For a slightly lighter version, use almond or oat milk instead of cream.

Why are my rolls flat and don’t rise well?
The yeast may be expired, or the dough wasn’t given enough time or warmth to rise. Try proofing in a warm, draft-free space for best results.

Troubleshooting Guide: Fixing Common Cinnamon Roll Issues

The Problem	The Likely Cause	The Quick Fix
Rolls are dry or dense	Dough had too much flour or baked too long	Trust the sticky dough. Bake only until tops are golden.
Rolls did not rise	Yeast was expired or liquid too hot	Use fresh yeast. Warm liquids to about 110°F.
Filling leaked out	Butter was melted or loose rolling	Use soft butter. Roll tightly to keep filling inside.

Conclusion and Call to Action

You now have everything you need to make soft, gooey, gluten-free cinnamon rolls that no one will believe are gluten-free. Perfect for weekends, holidays, or whenever the craving hits.

If you try this recipe, please leave a comment and star rating below. Share your creations on Facebook or Pinteres and tag me. Now I have to ask: What special holiday or occasion are you baking these for? Let me know!

Frequently Asked Questions about Gluten-Free Cinnamon Rolls