Recipe Image

Gluten-Free Cinnamon Rolls

  • 25 m
  • 2 h
Devon O'Brien
“These rolls are wonderfully fluffy and packed with cinnamon flavor—you'd never know they're gluten-free. Plus, with only one rise time, this recipe is quicker to make than other yeasted doughs.”


    • Dough
    • 2½ cups all-purpose gluten-free flour, plus more for dusting
    • 1 package instant yeast (2¼ teaspoons)
    • ½ teaspoon salt
    • 4 tablespoons unsalted butter, softened
    • 1 cup low-fat milk, warmed
    • 1 large egg
    • 1 tablespoon granulated sugar
    • 1 teaspoon vanilla extract
    • Filling
    • ½ cup packed light brown sugar
    • 4 tablespoons unsalted butter, melted
    • 1 tablespoon ground cinnamon
    • Icing
    • ½ cup confectioners' sugar
    • 1 tablespoon low-fat milk


  • 1 To prepare dough: Combine flour, yeast and salt in a stand mixer with a paddle attachment. Add softened butter and mix on low speed until crumbly.
  • 2 Whisk milk, egg, sugar and vanilla in a medium bowl. Add to the mixer and mix on low speed until combined.
  • 3 To prepare filling & assemble rolls: Combine brown sugar, melted butter and cinnamon in a small bowl.
  • 4 Coat a 9-inch round cake pan with cooking spray. Lightly flour a large piece of parchment paper. Turn the dough out onto the paper and lightly dust with flour. Pat into a 12-by-10-inch rectangle. Spread the filling over the dough. Starting from a shorter side, roll the dough up, jelly-roll style, into a 12-inch-long log. Slice crosswise into 12 (1-inch) rolls and arrange in the prepared pan. Loosely cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
  • 5 Preheat oven to 350°F.
  • 6 Uncover the rolls. Bake until golden brown, 25 to 30 minutes.
  • 7 To prepare icing: Stir confectioners' sugar and milk in a small bowl until smooth. Drizzle the icing over the warm rolls.
  • Equipment: 9-inch round cake pan, parchment paper
ALL RIGHTS RESERVED © 2019 Printed From 9/18/2019