Description

Soft, gooey, bakery-style gluten free cinnamon rolls inspired by classic Cinnabon. These tender, pillowy rolls are filled with a rich cinnamon-sugar swirl and finished with a silky vanilla glaze—perfect for gluten free breakfasts, weekend baking, and holiday mornings.

Ingredients

Scale

For the Dough:

1 cup warm milk (or dairy-free milk)
1 packet (2 1/4 teaspoons) instant yeast
1 tablespoon sugar
2 large eggs, room temperature
4 tablespoons melted butter (or vegan butter)
3 cups gluten-free all-purpose flour with xanthan gum
1 teaspoon baking powder
1/4 cup sugar
1 teaspoon salt

For the Filling:

1/2 cup softened butter
1 cup brown sugar
1 tablespoon ground cinnamon

For the Glaze:

1 cup powdered sugar
2 tablespoons milk (or dairy-free alternative)
1 teaspoon vanilla extract

Instructions

Activate the Yeast: In a large bowl, combine warm milk (about 110°F), 1 tablespoon sugar, and instant yeast. Let sit 5–10 minutes until foamy.
Make the Dough: Add eggs and melted butter to the yeast mixture and whisk to combine. Gradually add gluten-free flour, baking powder, 1/4 cup sugar, and salt. Mix until a soft, sticky dough forms (3–4 minutes if using a stand mixer).
First Rise: Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for 1–1 1/2 hours, until nearly doubled in size.
Prepare the Filling: In a small bowl, mix softened butter, brown sugar, and cinnamon into a smooth paste. Set aside.
Roll Out the Dough: Turn the dough onto a lightly floured surface (use gluten free flour). Gently roll into a rectangle about 1/4-inch thick.
Fill the Dough: Spread the cinnamon-sugar filling evenly over the dough, reaching close to the edges.
Roll & Cut: Starting from a long edge, roll the dough into a tight log. Slice into 8–10 equal rolls using a sharp knife or unflavored dental floss.
Second Rise: Place rolls in a greased 9×13-inch baking dish, leaving a little space between each. Cover and let rise 30–45 minutes.
Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes, or until golden and cooked through in the center.
Glaze & Serve: Whisk powdered sugar, milk, and vanilla into a smooth glaze. Drizzle over warm rolls and serve immediately.

Notes

Use a gluten-free flour blend that includes xanthan gum for the best texture.
Let the dough rise fully for soft, fluffy rolls—under-proofed dough will be dense.
Do not over-bake; remove when just golden to keep rolls soft and gooey.
For dairy-free, use plant-based milk, vegan butter, and dairy-free glaze.
Make-ahead friendly: assemble rolls, refrigerate overnight, then bake fresh in the morning.
Fully baked rolls can be frozen and gently reheated before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast & Brunch
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 380
Sugar: 28g
Sodium: 280mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 6g
Cholesterol: 75mg

Keywords: Gluten Free Cinnamon Rolls, Cinnabon Copycat, Gluten Free Christmas Breakfast, Gluten Free Sweets, Gluten Free Dairy Free Recipes, Gluten Free Brunch