These homemade gluten-free gooey cinnamon rolls are a delicious holiday treat for the entire family. Easy to also make dairy-free and grain-free.
The warmest, gooiest gluten-free cinnamon roll recipe I’ve ever tried!
The sun has been setting earlier and earlier, and it’s really starting to feel like fall, even though it’s not even September yet. That doesn’t stop the joy of all things fall from circling through my mind!
At the top of the list of fall favorites is definitely the food. Who doesn’t love the start of the season of warm, spicy drinks and desserts? And what better way to kick off the fall recipes this year than homemade gluten-free gooey cinnamon rolls?!
And when I say gooey, I mean soft delicious breading swirled with the most generous, gooiest brown sugar cinnamon filling you can imagine. If that wasn’t enough, I also topped them with a vanilla glaze that will knock your socks off. Don’t expect these to last more than a day or two, because they’ll certainly be gone before they go bad!
You expect cinnamon rolls to take a long time, but this recipe requires only a few minutes to make the dough and filling, and then a quick rise.
To make these gluten-free gooey cinnamon rolls, you will need the following ingredients:
For the dough, you will need:
- Gluten-free flour blend. I used Bob’s Red Mill. Make sure your mix contains xanthan gum.
- 1 packet of instant yeast
- Granulated sugar
- Salt
- Eggs
- Milk
- Unsalted butter
For the cinnamon filling:
- Cinnamon
- Brown sugar
- Unsalted butter
For the vanilla glaze:
- Powdered sugar
- Vanilla extract
- Unsalted butter
- Water or milk
First, start by preheating the oven. To make the dough, add flour, yeast, sugar and salt to a bowl. Stir to combine. To a second bowl, add eggs, milk and melted butter. Mix until well combined. Add the wet ingredients into the dry ingredients. Stir to blend together. The dough will get thick, and using a mixer or your hands may be needed.
Roll dough out on a floured sheet of parchment paper into a large rectangle, approximately 8 inch by 12 inch.
Mix filling ingredients together and spread evenly over the top of the dough. Roll dough over itself several times to form into a 12 inch long tube. Cut into 9 evenly-sized slices, and add to an oiled baking pan.
Cover the cinnamon rolls with a towel and allow them to rise in a warm place for 20-30 minutes. I used the oven with the light on, which keeps it relatively warm.
Bake uncovered until the tops begin to brown, approximately 30 minutes.
Allow to cool while you mix the vanilla glaze ingredients together. Drizzle over the cinnamon rolls and serve while still warm, or after cooling fully. Store in the fridge in an air-tight container for 3-4 days (if they last nearly that long!).
Can I use single ingredient flours in this recipe, like almond flour or rice flour?
This recipe has only been tested using a gluten-free flour blend that is a 1-to-1 substitution with regular flour. I do not recommend trying this recipe with almond flour or other single-ingredient flours, since the texture and absorption properties are different.
Can these be frozen?
Yes, they can be. I would recommend freezing them before they are baked, but you could bake them and then freeze. The reason I recommend freezing them before they are baked, is because if you bake them and then freeze them, they tend to get quite wet as they defrost, and no one likes wet, limp cinnamon rolls.
This is easily fixed by throwing them back into the oven for 10 minutes or so, to crispy them up again, but it is one extra step. If you freeze them in a glass dish, be sure to allow them to come back to room temperature before putting them in the oven, to avoid breaking the glass.
You may also enjoy:
Homemade Gluten-Free Gooey Cinnamon Rolls
Ingredients
Dough
- 3 cups gluten-free flour blend
- 1 packet yeast (2-1/2 teaspoons)
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup unsalted butter, melted (4 tablespoons)
Cinnamon Filling
- 1-1/2 teaspoons cinnamon
- 2/3 cup brown sugar
- 1/3 cup unsalted butter, room temperature
Vanilla Glaze
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
- 1-2 teaspoons water or milk
Instructions
- Preheat oven to 350F (170C).
- To make the dough, add flour, yeast, sugar and salt to a bowl. Stir to combine. To a second bowl, add eggs, milk and melted butter. Mix until well combined. Add the wet ingredients into the dry ingredients. Stir to blend together. The dough will get thick, and using a mixer or your hands may be needed.
- Roll dough out on a floured sheet of parchment paper into a large rectangle, approximately 8 inch by 12 inch.
- Mix filling ingredients together and spread evenly over the top of the dough. Roll dough over itself several times to form into a 12 inch long tube. Cut into 9 evenly-sized slices, and add to an oiled baking pan.
- Cover the cinnamon rolls with a towel and allow them to rise in a warm place for 20-30 minutes. I used the oven with the light on, which keeps it relatively warm.
- Bake uncovered until the tops begin to brown, approximately 30 minutes.
- Allow to cool while you mix the vanilla glaze ingredients together. Drizzle over the cinnamon rolls and serve while still warm, or after cooling fully. Store in the fridge in an air-tight container for 3-4 days.