Gluten Free Cinnamon Rolls

The BEST Gluten Free Cinnamon Rolls you'll ever eat! Soft and fluffy thanks to a *secret* ingredient. #glutenfreecinnamonrolls #glutenfree #glutenfreebaking #glutenfreebreakfast #LifeAfterWheat

These soft and fluffy gluten free cinnamon rolls are the real deal thanks to a secret ingredient! Complete with flour recommendations and easy step by step instructions. 

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Gluten Free Cinnamon Rolls. This is a recipe that has been requested dozens, if not hundreds, of times from our readers. Our family loves cinnamon rolls, and we wanted the gluten free version to be just as good as the regular recipe we used to enjoy.

As you might already know, gluten free yeast breads tend to be tricky. This is because gluten is a protein that is also a binding agent – it is what gives elasticity to baked goods holding them together and allowing them to rise.

Even when using xanthan gum as a binding agent, gluten free yeast breads can be dense and have a gritty texture. No one wants a dense and gritty cinnamon roll, and we don’t think that should be your only option!

The BEST Gluten Free Cinnamon Rolls you'll ever eat! Soft and fluffy thanks to a *secret* ingredient. #glutenfreecinnamonrolls #glutenfree #glutenfreebaking #glutenfreebreakfast #LifeAfterWheat

This really is the BEST gluten free cinnamon roll recipe, here’s why: 

Here in the Life After Wheat kitchen, we have been baking yeast breads and rolls for over 6 years. We know a lot of tricks to make those taste super good, and wanted to make a gluten free cinnamon roll that also didn’t disappoint. And we did it thanks to a secret ingredient that we are soooo excited to share with you!

This recipe is a combination of many different recipes, ingredients, and techniques. There really isn’t a single recipe that inspired this, and the secret ingredient? That’s completely original. 

After trying a few versions of these gluten free cinnamon rolls, I had one of those AHA! moments. A couple of years ago, we cracked the code on a soft and fluffy gluten free sugar cookie recipe by adding prepared pudding and I thought, Hey! Why not try adding prepared pudding to the cinnamon roll dough???

And it worked.

The BEST Gluten Free Cinnamon Rolls you'll ever eat! Soft and fluffy thanks to a *secret* ingredient. #glutenfreecinnamonrolls #glutenfree #glutenfreebaking #glutenfreebreakfast #LifeAfterWheat

Prepared vanilla pudding gives these gluten free cinnamon rolls a sweet vanilla flavor and the perfect soft and fluffy texture – with no gritty texture or funky aftertaste. 

To clarify, you’re not using pudding powder straight out of the box. You’ll buy a package of your favorite gluten free pudding and make it according to the package directions, then measure 1 cup of that prepared pudding and add it to the dough.

Jell-O Instant pudding is generally considered safe by the gluten free community because Kraft is pretty strict with their labeling. We also like Vivian’s Live Again, which is a dairy free and gluten free pudding option. It is harder to find in stores but easy to order online

The BEST Gluten Free Cinnamon Rolls you'll ever eat! Soft and fluffy thanks to a *secret* ingredient. #glutenfreecinnamonrolls #glutenfree #glutenfreebaking #glutenfreebreakfast #LifeAfterWheat

If this is your first time making gluten free cinnamon rolls…

Don’t worry, we’ve got you covered with easy to follow, step-by-step instructions PLUS a video so you can see exactly how to make them. We know gluten free baking can be intimidating, so we’ve tried to make this as easy as possible and set you up for success.

Please read through the recipe and recipe notes, and comment below if you have any questions. We work hard to answer every question that comes through. 

Keep in mind that the brand of gluten free flour you use absolutely matters. We don’t know how all the different flours will perform in this recipe, but we can guess because we regular test many of them. We have only used Better Batter for this recipe because it always performs well in yeast breads, so we knew it would work for gluten free cinnamon rolls, too 🙂 

More information on flour can be found in the recipe notes below.

The BEST Gluten Free Cinnamon Rolls you'll ever eat! Soft and fluffy thanks to a *secret* ingredient. #glutenfreecinnamonrolls #glutenfree #glutenfreebaking #glutenfreebreakfast #LifeAfterWheat

Pair these gluten free cinnamon rolls with an easy-to-make homemade hot cocoa from Flippin’ Delicious for the ultimate weekend breakfast!

Looking for more breakfast inspiration? 

Try these!


The BEST Gluten Free Cinnamon Rolls you'll ever eat! Soft and fluffy thanks to a *secret* ingredient. #glutenfreecinnamonrolls #glutenfree #glutenfreebaking #glutenfreebreakfast #LifeAfterWheat

MAKING THIS RECIPE?? Snap a photo and tag @LifeAfterWheat on Social, then come back and leave a comment and/or rate the recipe!

Thanks for stopping by, ENJOY!

XOXO Celeste and the Life After Wheat team

The BEST Gluten Free Cinnamon Rolls you'll ever eat! Soft and fluffy thanks to a *secret* ingredient. #glutenfreecinnamonrolls #glutenfree #glutenfreebaking #glutenfreebreakfast #LifeAfterWheat

Gluten Free Cinnamon Rolls

Yield: 1 dozen cinnamon rolls
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes

The BEST Gluten Free Cinnamon Rolls you'll ever eat! Soft and fluffy thanks to a *secret* ingredient.




  • 1/3 cup butter, softened
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 2 Tablespoons cinnamon


  • 6 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • dash salt


  1. In bowl of stand mixer, measure gluten free flour by stirring the flour, scooping into measuring cup, and leveling off with a knife.
  2. Add yeast, then salt on the opposite side of the bowl.
  3. Add prepared pudding, butter, eggs, and milk and mix on low-medium speed until dough is smooth. This should take 1-2 minutes. Don't mix on high.
  4. At this point, your dough should be quite sticky - see the attached video. If it is too think and not sticky enough, add milk a tablespoon at a time until it's the right consistency. If it is too wet and sticky, add flour a tablespoon at a time. Keep in mind that your dough needs to be quite sticky - much too sticky to handle. In the next step, you will coat the outside of your dough with flour so you can roll it out, but you want the dough itself to be nice and wet so that it will rise.
  5. Prepare cinnamon sugar filling by combining the butter, sugars, and cinnamon. Mix with a fork or pastry blender until combined and crumbly.
  6. Now it's time to roll out the dough. If you have a silpat or baking mat, that will make nice, non-stick surface to roll out your dough. A counter-top will work fine too.
  7. Sprinkle a tablespoon or two of gluten free flour or starch on your surface, put your dough on top, then sprinkle another tablespoon of flour or starch over it.
  8. You want your dough to remain nice and wet/sticky because gluten free dough soaks up a lot of moisture when it's baking. So try not to work the flour/starch into your dough, just coat it so you can roll it out.
  9. Once you have dusted your surface and dough, roll it out to about 16" by 11". If the rolling pin sticks to the dough, sprinkle a little more flour on.
  10. Sprinkle the cinnamon sugar filling over your dough and press it down gently.
  11. Starting at the longer end, roll the dough, trying to keep your roll as tight as possible. Once it is in a nice log, press down on the edges to seal them.
  12. Now it's time to slice. There are many methods, feel free to use your favorite. I have a dough scraper that I LOVE and use all the time (there's a link to it below). It does a great job and slicing the cinnamon rolls and is quick and easy. Some use floss, and that works well too.
  13. You're going to make a slice right in the middle, then cut each of those halves in half so you have 4 pieces. Next, cut each of those pieces into 3 slices. Now you'll have 12 cinnamon rolls of equal sizes 🙂
  14. Lightly grease a 9x13 baking pan and arrange your cinnamon rolls in 4 rows of 3.
  15. Cover your pan with plastic wrap or a light towel.
  16. Allow the cinnamon rolls to rise in a warm location. I heat my oven to 120 degrees F, turn off the oven, put the pan in, and close the door.
  17. Let the rolls double in size. check them after about 20 minutes, sometimes that's all it takes.
  18. Once the dough has risen to double its size, or almost double, preheat your oven to 350 degrees F. Remove the pan from the oven before preheating.
  19. Once the oven is preheated, put the rolls in and bake for 25-30 minutes. Mine take the full 30 minutes. Your rolls should start to brown on top and be done in the middle. Once they're done, remove from the oven to cool in the pan.
  20. Prepare the frosting by creaming together the butter and cream cheese until smooth. Add powdered sugar and vanilla and mix until creamy.
  21. Frost the cinnamon rolls and serve! They are great warm, and best served the day you make them. If you have leftovers, store in an airtight container and warm them briefly in the microwave before serving.



All gluten free flour mixes behave differently and will yield different results. I have only used Better Batter for this recipe because it performs very well for yeast breads. It's fairly inexpensive (especially when you catch one of their sales-follow them on FB to catch the sales) and works well for just about every recipe. They in no way sponsor this post, I just like the flour 🙂 You can find an Amazon affiliate link below.

GF Jules should also work well with this recipe, and Cup4Cup or Namaste might work as well.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1 cinnamon roll
Amount Per Serving: Calories: 456Total Fat: 22gCarbohydrates: 59gSugar: 28gProtein: 6g

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  • Reply
    December 21, 2018 at 6:52 am

    Can these cinnamon rolls be made ahead of time- like day before?

    • Reply
      December 21, 2018 at 8:50 am

      Hi Lisa, I haven’t tried that yet. I think if you make and refrigerate, then let sit on the counter for 30 minutes (or more if they still need to rise) the next morning, that should work. If you try it, let me know how it goes! -Celeste

  • Reply
    December 22, 2018 at 8:47 pm

    HI there! I just tried the rolls and my two children love them. They were a tiny bit dense. I read on your site (not sure which section) that you live at a high altitude. We are almost sea level where we live and I am wondering what changes I should make. I am hoping that one of your followers may have written in about it. Thank you so much! I have ordered the flours you mentioned and can’t wait to try the cinnamon rolls tomorrow!

    • Reply
      December 23, 2018 at 2:26 pm

      Hi Tricia! So glad the kids love them 🙂 I know that with higher altitude you tend to need more flour, so try decreasing the flour by 1/4-1/2 cup next time for a wetter dough. Hope you love the cinnamon rolls too 🙂 -Celeste

      • Reply
        Tricia Byrne
        December 23, 2018 at 2:29 pm

        I will try that! Do you think I should adjust the oven temperature and time as well?

        • Reply

          December 26, 2018 at 7:16 pm

          Honestly, I’m not sure but I would try with the original temp and maybe check 5 minutes sooner just to be safe. Hope you enjoy them! -Celeste

      • Reply
        July 20, 2020 at 11:43 am

        Where is the video?

        • Reply

          July 27, 2020 at 1:16 pm

          It is in embedded in the post, a few paragraphs from the top 🙂

  • Reply
    December 23, 2018 at 8:16 am

    Hi Celeste,
    Thanks for sharing this recipe! In the ingredients section can you add a header to separate the ingredients for the frosting? We thought those were for the filling and accidentally combined all of them. Oops! Hopefully they will still turn out good. 🙂

    • Reply
      December 23, 2018 at 2:28 pm

      So sorry Jon! Thanks for catching that and letting me know. I have updated the recipe 🙂 -Celeste

      • Reply
        December 26, 2018 at 7:20 pm

        No worries at all. 🙂 I got up early to make these for my wife’s b-day and wasn’t fully paying attention. They turned out AMAZING though!! The dough is super moist and definitely the best gf cinnamon rolls we’ve had. We will definitely be making them again. Going to check out your other recipes too. Thanks so much! 🙂

        • Reply

          December 31, 2018 at 8:09 am

          So glad you all enjoyed them Jon! Happy birthday to your wife! -Celeste

  • Reply
    December 24, 2018 at 2:15 am

    Hello, I plan to make these today for Christmas festivities after several failed attempts at other gluten free cinnamon rolls 🙁 praying this is the one that works for me! I wanted to check out your video ahead of time but can’t seem to find it. Where is it located? Any specific yeast or just instant? Any tips for dairy free also? Thanks so much!

    • Reply
      December 26, 2018 at 7:17 pm

      Sorry you had trouble finding the video, it is at the bottom of the recipe card. Instant yeast is perfect, just make sure it’s gluten free 🙂 For dairy free, you can use a dairy free prepared pudding (we like Vivian’s Live Again…or you could probably make your own if it has a similar consistency. Sub your favorite dairy free butter substitute and you should be good to go! -Celeste

  • Reply
    What happened?!
    December 24, 2018 at 6:53 am

    Oh my gosh a sticky mess! Don’t know what happened but I had to add over a cup of extra flour and they are so sticky that I tried to roll them and just got goop all over. They are rising at the moment look more like biscuits because they are a hot mess. Praying they taste like something good and wasn’t a complete waste of time and ingredients.

    • Reply
      December 26, 2018 at 7:09 pm

      Hmmm Alana, I have never had this happen! Be sure you measured all the ingredients correctly. Humidity and elevation can play a part, but you shouldn’t need that much more flour. I hope they taste OK! -Celeste

      • Reply
        Leslee R
        September 9, 2020 at 2:20 pm

        So I just have to say that these are the BEST gluten free treats I’ve ever made! SOOOO good! As a side note we are dairy free and I used coconut milk instead and fake butter, and I nearly threw out the whole batch when I was trying to roll them into actual rolls. It was a disaster! The dough was so fragile and sticky that they just shredded as I tried to roll them. I decided that I wasn’t willing to waste all the ingredients and time I had spent on them and just picked up the swirled dough with a spoon or spatula from the counter and plopped it in a 9×13 and baked it. It turned into the most glorious crumb cake EVER! So so so good! My son was ecstatic (I made them for his birthday) and we can hardly wait to make them again. Thank you for the recipe! And just remember that if it doesn’t work out perfectly, you can usually find another way to try it out.

        • Reply

          September 11, 2020 at 12:41 pm

          Love that you adapted and were able to enjoy a yummy dessert! What flour did you use?

    • Reply
      Rhonda Wiscombe
      February 7, 2019 at 10:08 am

      Mine too were so sticky they ended more like muffins and then they were very dry. I too added about an extra cup . They turned out dry but tasty with a lot of butter!

      • Reply
        February 7, 2019 at 9:26 pm

        The dough is supposed to be sticky, more like a thick muffin batter, and then you’ll roll out onto a well floured surface to coat. the outside so it is workable. All gluten free dough is made this way because gf flours soak up moisture as your product rises and bakes.

  • Reply
    December 25, 2018 at 4:58 pm

    I’m so excited to try this recipe! Quick question about the yeast. What does room temperature yeast mean?

    • Reply
      December 26, 2018 at 7:04 pm

      Just yeast that is at room temp 🙂

    • Reply
      December 9, 2019 at 9:07 pm

      yeast can be frozen to make it last longer, so she probably just put that in just in case someone was using yeast they already had, such as me!! baking for my celiac boyfriend ☺️

    • Reply
      December 19, 2019 at 4:21 am

      is there anything I can substitute for the pudding- maybe sour cream or vanilla yogurt?

      • Reply
        December 20, 2019 at 7:24 am

        I haven’t tried either, you could possibly try a Greek vanilla yogurt? Let me know how it turns out!

      • Reply
        May 3, 2020 at 12:32 pm

        Have you tried them with anything other than pudding? I don’t have in hand…

        • Reply

          May 9, 2020 at 11:51 am

          I recommend using the prepared pudding Patricia.

  • Reply
    Kristen Wood
    December 26, 2018 at 11:38 am

    Yum! These sound perfect!

  • Reply
    December 28, 2018 at 9:20 am

    oh wow, unique ingredient! these look amazing, I cannot wait to try!

    • Reply
      December 29, 2018 at 8:33 pm

      Hope you enjoy them Kristina! -Celeste

  • Reply
    December 30, 2018 at 4:39 am

    Your secret ingredient is so shocking and awesome! Seriously pudding is the best!

  • Reply
    January 12, 2019 at 7:21 am

    If the flour blend I plan to use does not have xanthan gum, how much should I add? I really want to use this blend (from America’s Test Kitchen) as the ingredients are similar to Better Batter but I can mix it up myself.

    • Reply
      January 13, 2019 at 7:52 pm

      As a rule of thumb, you’ll want to add 1 tsp xanthan gum per cup of flour in yeast bread recipes. Enjoy! -Celeste

      • Reply
        February 3, 2021 at 4:51 pm

        The Better Batter doesn’t list xanthan gum. Should I be adding if I use another gf mix that does not contain xanthan gum?

        • Reply

          February 4, 2021 at 4:38 pm

          If you’re using the gum free Better Batter, I haven’t tried that blend yet and don’t know how it will work with this recipe.

  • Reply
    Cheryl Anders
    February 15, 2019 at 11:58 pm

    I m in Australia and can’t source any of the brand flours or pudding that you mention. Any idea what I could use here? We have Red Mill which produce GF flours as does White Wings but can’t find any pudding mix? ☹️

    • Reply
      February 16, 2019 at 4:19 pm

      Do you have a favorite gluten free flour blend that works well in yeast breads? That same flour should work well in this recipe. As for pudding, the recipe calls for prepared pudding so any prepared pudding (including homemade) should work fine. Hope that helps! -Celeste

  • Reply
    February 17, 2019 at 10:18 am

    Thanks for this amazing recipe. I’d love to make a suggestion – can you please not have a five page recipe with huge ads and huge banners? It’s such a waste of ink. I mean I don’t mind at all scrolling a million times to get through all the heavy ads on your page. I get it. You spend a lot of time doing this and would like to be paid for your efforts. But can you please make the recipes themselves less spammy? Thank you!

    • Reply
      February 19, 2019 at 2:01 pm

      I’m sorry about your experience Dawn. Running a website costs money to build and maintain the website, purchase ingredients and equipment (camera, tripod, backdrops, dishes, etc), not to mention the part-full time work load each week. This recipe card is particularly long because it is a detailed recipe and I want to be sure you understand each of the steps so your cinnamon rolls turn out beautiful and delicious 🙂 -Celeste

    • Reply
      March 1, 2019 at 4:45 pm

      Copy and paste into a document or e-mail, I do it all the time! Oh, and Celeste, I am so using this secret ingredient. I may just make a large batch of pudding and freeze it in 1 cup increments to use at will.

    • Reply
      June 20, 2019 at 12:39 am

      This is a long recipe. I used the “print button” under the recipe title. It took 3 pages for me to print out. Most on this site only take 1 or 2. There is, at most, one small ad in the recipe ? Make sure you adjust your printer settings. !

      • Reply
        June 20, 2019 at 2:14 pm

        Thanks for the tip!

      • Reply
        Christina Varghese
        September 24, 2020 at 8:58 am

        I also want to say using the print button gets you the recipe without all of the ads. Thanks for making such yummy recipes! I’m planning to make this for a special brunch we are having soon.

        • Reply

          October 1, 2020 at 9:52 pm

          So glad you’re enjoying the recipes, thanks for the comment Christina!

        • Reply
          December 5, 2020 at 12:01 pm

          Is the dough okay if you make it ahead of time, leave overnight and bake in the morning?

            December 7, 2020 at 10:29 am

            I haven’t tried, but I imagine it would work fine.

  • Reply
    February 22, 2019 at 6:05 pm

    How much yeast? I’m currently making these and realize idk if you mean one teaspoon or one tablespoon

    • Reply
      February 22, 2019 at 9:10 pm

      Hi Briana! It is 1 Tablespoon yeast 🙂 Enjoy! -Celeste

      • Reply
        September 26, 2021 at 1:01 pm

        So you are not “Proofing” the yeast with sugar and water before adding, you are just adding the dry yeast , correct?

        • Reply

          September 27, 2021 at 2:20 pm

          Yes, it’s not necessary to proof when using instant yeast.

  • Reply
    March 3, 2019 at 7:57 am

    Well… that was an unmitigated disaster. Couldn’t find the stinking video anywhere to know whether my dough was too too sticky or not before this mess I now have to clean up and the absolute frustration of wasting good ingredients on what is reall just a mess of batter (not dough), cinnamon, butter and sugar.

    • Reply
      March 6, 2019 at 8:28 pm

      I’m so sorry, I’ve been there and it is so frustrating when a recipe doesn’t turn out. The video is below the recipe card, I hope that will help! The dough is supposed to be sticky, but one coated in flour it should be pretty easy to handle.

  • Reply
    Bonnie Arneson
    March 11, 2019 at 5:58 pm

    I have been trying to make a decent loaf of bread for a year now ever since I found out I have Celiac. I am 79 yrs. old, have made hundred of loaves of bread in my time with wheat, but this gluten stuff is so difficult!!!! I live in Oro Valley, AZ, suburb of Tucson, we are at almost 3000 ft. above sea level, I have tried everything to get the bread to rise, so I thought I would try these rolls. Well, same thing happened. They raise a little bit, I gently put the pan in the oven, check them after 1/2 hr, they have fallen just like the bread does. Does anybody have some advice?

    • Reply
      March 11, 2019 at 11:32 pm

      Hi Bonnie! So sorry you’ve had some bad experiences, that is frustrating for sure! A couple of ideas…I would suggest getting an oven thermometer and checking your oven to see what it’s doing. Also, are you making the recipe as written? What is the dough consistency like? Maybe I can help you pinpoint the problem. -Celeste

    • Reply
      February 10, 2020 at 9:47 am

      My husband uses Jillee’s Gluten -Free Bread That Doesn’t Suck! Recipe he found online. He makes me hamburger buns and ? using this recipe. I know he temps his batter while it’s cooking! So yummy. I get to have toast and sandwhiches? He also found a recipe for a mock Better Batter for my other baking. I will try with this recipe. We buy the ingredients in the bulk section of WINCO Grocery Store. Good Luck ?

  • Reply
    Erin Dee
    March 12, 2019 at 6:54 am

    Love that these cinnamon rolls are gluten free! This a delicious breakfast treat to enjoy on the weekend with the family!

  • Reply
    March 25, 2019 at 8:01 pm

    No video that I can find. Not at the end of the recipe card! These look wonderful and I am anxious to give them a try, but would love to see it done first! Help? Thank you!!!!

    • Reply
      April 1, 2019 at 9:33 am

      Hi Pamela, the video can be found at the top of the post on desktop. If you’re on mobile, you can click the video at the bottom of the recipe card to play it. -Celeste

  • Reply
    March 30, 2019 at 8:33 am

    I have always had a love for cinnamon rolls. When I was a kid they would use them to raise money at my church and they still do but being gluten free I can’t enjoy them anymore! Well with this recipe I can, looks great! Thank you

    • Reply
      March 30, 2019 at 7:10 pm

      I love them too Noelle, so many memories! Hope you enjoy them every bit as much. -Celeste

  • Reply
    Erica D.
    April 3, 2019 at 5:02 pm

    I’m so excited for these, I just need to pair it with the perfect gluten-free cream cheese!

  • Reply
    Margaret E Clegg
    April 17, 2019 at 12:07 pm

    I recently made cinnamon rolls and replaced part of the cinnamon with Chinese Five Spice. They were amazing!

  • Reply
    Jessica Kendall
    May 14, 2019 at 10:32 am

    I’m afraid I can’t see a video either – at the top of the post or the bottom of the recipe card on mobile or on desktop. Can you post it to YouTube and link to it inside the recipe?

  • Reply
    May 20, 2019 at 4:04 pm

    The “secret ingredient” is not original. It is from another GF cinnamon roll recipe that I found and used five plus years ago. Please give credit where credit is due.

    • Reply
      May 21, 2019 at 9:37 pm

      Hi Lisa, I wouldn’t know where to give credit because I have never seen a cinnamon roll recipe that called for prepared pudding, only pudding mix. I came up with the idea in my own kitchen, over dozens of hours of recipe testing to provide great-tasting recipes to readers like you for free. I hope you get a chance to try the recipe and that you enjoy it. -Celeste

  • Reply
    June 20, 2019 at 11:24 am

    These look amazing! Quick question – can I use an already prepared pudding you’d buy at the store, like Kozy Shack Vanilla Pudding? It’s already made pudding, wondering if that could be used instead of preparing the pudding yourself. Thanks!

    • Reply
      June 20, 2019 at 2:13 pm

      I haven’t tried that, but I have used homemade with good results. Let me know how it goes! -Celeste

  • Reply
    July 5, 2019 at 6:19 pm

    Amazing recipe! Had a few issues with handling the dough the first go round because it was so sticky, but by the second time I made it, they came out much better. And they are so delicious, moist, and fluffy! Thank you!

    • Reply
      July 5, 2019 at 8:49 pm

      Yes, the stickiness sometimes takes a minute to get used to! Glad you are enjoying them 🙂 -Celeste

  • Reply
    Jessica White
    July 8, 2019 at 8:46 am

    Thank you for sharing this recipe! I made these on Saturday and they were absolutely perfect! Moist and fluffy like real cinnamon rolls! The next day they were still delicious warmed up in the microwave. I followed the recipe exactly. which I think is so important! Every gluten free flour blend is so different. If you plan on making these rolls, I would highly recommend using only Better Batter gluten free flour blend. -Jessica W.

    • Reply
      July 8, 2019 at 10:07 am

      So glad you enjoyed the cinnamon rolls Jessica! Thank you for taking the time to come back and leave a comment. -Celeste

  • Reply
    July 16, 2019 at 3:13 pm

    OMG these were fantastic. I used Jules gf flour and when I rolled them out I put plastic wrap on the counter and then plastic wrap on top. It worked really well to not have a sticky mess when rolling them out and not adding to much flour to make it dry. I have made quite a few (failed)attempts at GF cinnamon rolls and so I was super excited about making these and ever more thrilled when they actually worked!!!!! Thank you so much!! I will be making these A LOT!

    • Reply
      July 16, 2019 at 6:58 pm

      SO glad you enjoyed them Lauren, thanks for all the tips! -Celeste

  • Reply
    Ingrid Sosa
    July 21, 2019 at 10:44 am

    This recipe was awesome!! My daughter has celiac and was complaining about how she hadn’t had a good cinnamon roll since her diagnosis 5 years ago. I came across your recipe and thought that I’d surprise her with a batch. I bake a lot, but I am always skeptical about making anything GF – it’s a hit or miss. I followed the recipe exactly – I even ordered the Better Batter flour. Yes, the dough was sticky, but all I had to do was add some flour to my hands/that specific area and it was fine. Mine took about half an hour to fully rise, but of course the real test was how they tasted. My husband, that finds 99% of all GF items inedible, loved them! The cream cheese frosting was delicious and we did not find the rolls overly sweet. This recipe is a keeper and I cannot thank you enough! Finally, a baked item that we can all share.

    • Reply
      July 22, 2019 at 10:48 pm

      Ingrid thank you so much for coming back to share your success! Your daughter sure is lucky to have a mom who bakes for her and I am SO happy to hear that everyone enjoyed them! -Celeste

  • Reply
    Kari J
    August 16, 2019 at 9:25 pm

    Hi, I had great success with these, and I’m an experienced baker so I took a risk and figured I could use a packet of dry yeast instead of a tablespoon of instant yeast because that’s all I had in the house. It worked fine. I did have to let them rise longer – maybe an hour in a warm place. The best tip I have is to freeze the baked, unfrosted rolls and then keep a jar of cream cheese frosting in the fridge. We made a batch last 2 weeks this way! One roll a day, microwaved gently, 30-40 seconds or so. Somehow they tasted even better warmed up after being frozen – go figure!!

    • Reply
      August 21, 2019 at 10:28 am

      Great idea to bake and freeze in advance!

      • Reply
        December 8, 2019 at 7:44 am

        These look amazing! Can you tell me if they can be made egg-free? I use flax gel in most recipes with great results, and I have ener-g egg replacer on hand as well. Most recipes I just try the flax and hope for the best but cinnamon rolls are too much effort to risk total failure! Thank you!

        • Reply

          December 10, 2019 at 9:40 am

          I haven’t tried using an egg replacer yet, but I’m guessing a flax gel would work. Let me know! -Celeste

        • Reply
          allie bruce
          March 19, 2020 at 6:28 am

          Did you ever try replacing the egg in this recipe? Just curious – always on the hunt for gluten/egg free dough recipes!! Thanks!

            March 19, 2020 at 2:36 pm

            I haven’t yet, if you give it a shot please let me know how it goes!

  • Reply
    Debbie Donnell
    August 21, 2019 at 12:33 pm

    So I just received Red Mill gluten free 1to 1 flour. Do you think it will work the same as your Better Batter. I already tried a recipe for cinnamon rolls and didn’t like it. Way too dense. So thought I’d try the pudding trick but wondered about the flour. Let me know please. This stuff is so expensive , I hate wasting. Also , do I need to add xanthan?

    • Reply
      August 21, 2019 at 2:01 pm

      I totally understand wanting to use up the flour you just purchased, but I wouldn’t recommend it for this recipe. I think it will turn out dense again. GF Jules or Better Batter really are your best bet…save the Bob’s Red Mill for waffles, pancakes, cakes, etc.

  • Reply
    Kim H.
    October 6, 2019 at 2:29 pm

    I went to the better batter website and it says this flour has been discontinued. Found it on Amazon but it is crazy expensive! Any tips on where I can buy it at a reasonable price? I’ve tried cinnamon rolls with cup4cup and red mill Cup4Cup and both have been crumbly and would rise. Was looking forward to trying your recipe!!

    • Reply
      October 9, 2019 at 9:49 pm

      Hi Kim! Their 20 oz size has been discontinued, but you can still buy the larger sizes. I always buy the larger sizes anyway because they end up costing less per pound on their website and Amazon. Gluten free flour just costs more than wheat flour unfortunately. You can also look into GF Jules, it’s another flour I recommend for rolls/yeast breads.

  • Reply
    October 16, 2019 at 1:43 pm

    I have tried quite a few different cinnamon bun recipes over the years. I was very pleased with the results. They rose, were fluffy and very tasty. Thank you!

    • Reply
      October 17, 2019 at 6:02 pm

      So glad you enjoyed them Jeanette, thank you for letting us know!

  • Reply
    November 9, 2019 at 10:27 am

    Why don’t they need to a rise time before rolling them out since this is a yeast dough?

    • Reply
      November 13, 2019 at 12:49 pm

      Because we’re not working with gluten, that step isn’t necessary. It might seem weird at first, but all gluten free yeast bread recipes use this same method – enjoy your extra 30 minutes 😉

  • Reply
    November 20, 2019 at 10:02 am

    If your “secret ingredient” was the pudding, Baking Beauties used it in her cinnamon rolls back in 2011. She added it dry, but it made the very best cinnamon rolls at the time.

    • Reply
      November 20, 2019 at 11:14 am

      I used to make cinnamon rolls (pre-gluten free) with the dry mix as well – so good! adding prepared pudding is key to the soft texture in this gluten free variety 🙂

  • Reply
    December 18, 2019 at 7:28 am

    Is it possible to use cassava flour in this recipe?

    • Reply
      December 18, 2019 at 9:13 am

      I haven’t tried it, but cassava flour functions differently than a regular GF blend so I don’t think it would work.

  • Reply
    December 24, 2019 at 10:27 am

    These are seriously the best cinnamon rolls – even my picky non-celiac brother who once claimed gluten was the best part of baked goods enjoyed them! I do typically add some extra butter and cinnamon sugar mixture just because I like them extra buttery and sugary. The flour I had on hand the first time I made them was Cup 4 Cup and I’ve never used anything else because it worked so well.
    I had leftovers so I froze them to see what would happen. I kept the frosting separate so it wouldn’t be microwaves. It was in the freezer about 2 months before I ate it and after a small trip in the microwave they were just like fresh baked! I was very impressed that they held up for so long.
    I highly recommend this recipe!

    • Reply
      December 24, 2019 at 2:56 pm

      Thank you so much for sharing!!!

  • Reply
    December 28, 2019 at 8:30 pm

    So yummy, soft, and moist!! I made these for my GF husband for Christmas morning, but everyone in the house gobbled them up. I used cup4cup flour. I reduced the cream cheese in the icing to 2 ounces as I prefer a subtle cream cheese taste to my frosting. Thanks for the great recipe!

  • Reply
    January 22, 2020 at 4:40 pm

    Tried this recipe and it came out more like a biscuit than a cinnamon roll. I know it’s hard to make the exact texture of a cinnamon roll with gluten, so I give it tons of credit, however, I didn’t get the results I was looking for. Thanks so much for the recipe though!

    • Reply
      January 29, 2020 at 11:14 am

      Using the flour I recommend, fresh yeast, and allowing enough rising time all help with the texture. Thanks for the positive comment!

  • Reply
    April 8, 2020 at 7:50 pm

    Can u use instant pudding ?

    • Reply
      April 9, 2020 at 9:48 pm

      Yes, but the pudding does need to be prepared as directed on the package.

  • Reply
    April 11, 2020 at 11:13 pm

    I have made these twice for my family. I have also shared the recipe with my Gluten-Free friends. Well done! I have never attempted to make GF Cinnamon Rolls, and these were a huge hit! Thanks for sharing 🙂

    • Reply
      April 12, 2020 at 8:13 pm

      Yay! So happy your family enjoys them, and thank you so much for sharing!

  • Reply
    April 18, 2020 at 7:33 am

    What is GF instant yeast? I just have packets of original yeast. Is that the same thing? I don’t want to waste all the ingredients if it’s the wrong yeast. Please help.

    • Reply
      April 21, 2020 at 11:22 am

      Any gf yeast will work 🙂 I like Instant because it rises a little faster.

    • Reply
      January 9, 2021 at 1:46 pm

      I can’t remember the last time I had a sweet roll. Yum!!! I think the texture was a little different than regular gluten sweet rolls but still good enough that my gluten eating family liked them. This was my first time rolling out gf dough so I am not used to the stickiness and may have added a bit too much flour when rolling but they were not dry. I also used cup for cup flour so I will definitely try again using the recommended flour and a little less flour when rolling. But over all I’m pretty excited about these! Printing this recipe. Thanks for sharing!

  • Reply
    May 8, 2020 at 10:25 pm

    Hi! I am excited to try these! Does it matter if it’s instant pudding or the kind you cook on the stovetop?

    • Reply
      May 9, 2020 at 11:45 am

      It shouldn’t matter, just use prepared pudding 🙂

      • Reply
        May 10, 2020 at 2:24 pm

        Thanks! They were delicious! They tasted yummy, but when we rolled the dough together and cut the slices, the dough kind of squished together, so there weren’t really spirals, and then the dough kind of all cooked together, so it wasn’t like super defined separate rolls. Any suggestions for that? We did end up adding a tablespoon of flour to the dough before rolling it out, becuase it seemed too sticky. Should have added even more? It stuck some when rolling it up, too, and I floured the surface more than you showed in the video. Maybe, it needs more flour in the dough?

        • Reply

          May 11, 2020 at 10:36 am

          Hi Allison, what flour did you use?

  • Reply
    June 9, 2020 at 3:44 pm

    Hi there! Do you think custard would work as an alternative to the pudding? Or are they too dissimilar? Thanks!

    • Reply
      June 9, 2020 at 3:51 pm

      I have no idea haha.

  • Reply
    August 30, 2020 at 11:06 am

    Made these today! The were amazing! Whole family loved them. Thank you for sharing your recipe! Will be making them again 😊

    • Reply
      August 30, 2020 at 8:51 pm

      Yay! So glad you and your family enjoyed them! XO Celeste

  • Reply
    Bob Saxon
    December 1, 2020 at 1:25 pm

    Hi. Your recipe calls for gluten free instant yeast, but I can’t seem to find anywhere in stores or online. Or is all yeast basically gluten free?

    • Reply
      December 2, 2020 at 9:08 am

      Most are, but be sure to check the labels as some contain wheat. I buy the SAF instant yeast which I have been able to find at Costco or on Amazon, hope that helps! If you aren’t able to find instant, you can use regular yeast and just allow for extra rising time.

    • Reply
      Bob Saxon
      December 9, 2020 at 9:04 pm

      Thanks so much for the info on the yeast. One more question. My wife has difficulty with milk. Would almond milk work, or would that not allow the dough to rise as it should?

  • Reply
    December 12, 2020 at 1:57 pm

    Can you freeze the dough after rolling and cutting the rolls and bake at a later time? I wanted to make them for someone and have them bake it at their home.

    • Reply
      December 12, 2020 at 2:57 pm

      I haven’t tried this, but if you do let me know how it goes!

  • Reply
    December 16, 2020 at 7:20 am

    What type of GF instant yeast do you use? Thanks!

    • Reply
      December 18, 2020 at 8:46 pm

      I use SAF

  • Reply
    December 23, 2020 at 4:28 pm

    any one try to make these the night before and bake in the morning?

    • Reply
      December 28, 2021 at 7:02 am

      Just did that last night! I let the rolls rise as much as needed, then put in the refrigerator overnight. In the morning, pulled out of the frig and preheated the oven to 350 degrees. I let rolls get close to room temperature, but wasn’t patient enough to go all the way. As a result, I ended up having to bake 10 minutes longer (e.g., 40 minutes). They were still delicious and beautiful!

  • Reply
    December 24, 2020 at 3:59 pm

    I’ve been making these for a while and kept forgetting to leave a post! I started making these because my daughter has Celiac – they are her absolute favorite and it passed the taste test for the rest of our non-GF family. Finally, something that we can all enjoy together! Thank you so much for sharing this recipe – delicious and a family staple for birthdays and holidays.

    • Reply
      December 26, 2020 at 10:32 am

      Love hearing this, thank you Ingrid!!

  • Reply
    December 25, 2020 at 10:38 am

    Amazing recipe! I used a mix of this and a mix of gluten free Amish friendship bread dough mix. Best cinnamon rolls EVER. also made orange rolls and cherry turnovers with same recipe. Thank you so much for sharing!

    • Reply
      December 26, 2020 at 10:32 am

      Ooh, great ideas! Thanks for sharing. XO Celeste

  • Reply
    Maggie Lawrence
    January 1, 2021 at 11:02 am

    Great recipe! Lovely and soft. I used GF Jules Flour and after letting them rise at room temperature I put them in the refrigerator until this morning. I let them warm and rise a bit for about an hour before going in the oven. I frosted part of them and am going to try Bread Pudding with the leftovers.

  • Reply
    Lisa Smock
    January 1, 2021 at 5:07 pm

    I have never made cinnamon rolls and tried these today. Amazing! Followed the recipe but used Bobs Red Mill gluten free baking flour. Will save for another date for sure. I thought they had the best texture at room temperature.

  • Reply
    January 9, 2021 at 2:34 pm

    I can’t remember the last time I had a sweet roll. Yum!!! I think the texture was a little different than regular gluten sweet rolls but still good enough that my gluten eating family liked them. This was my first time rolling out gf dough so I am not used to the stickiness and may have added a bit too much flour when rolling but they were not dry. I also used cup for cup flour so I will definitely try again using the recommended flour and a little less flour when rolling. But over all I’m pretty excited about these! Printing this recipe. Thanks for sharing!

    ***Update the first one I ate right out of the oven. But I recommend letting them sit and the texture will correct itself. These are actually AMAZING after they have cooled off!

    • Reply
      January 9, 2021 at 8:52 pm

      Yay! So glad you got to enjoy a sweet roll again! XO Celeste

  • Reply
    January 13, 2021 at 6:49 am

    Love love love these cinnamon rolls! They are so big and fluffy. I used Bob’s Red Mill 1to1 gluten free flour. I have made these twice now, and I also exchanged the pudding for Greek yogurt to make cheesy bread, flat bread pizza, and dinner rolls. Amazing and so versatile! Thank you so much!

    • Reply
      April 4, 2021 at 12:11 pm

      Greek Yogurt to make them dinner rolls!! This is a genius idea.

  • Reply
    April 4, 2021 at 12:10 pm

    Oh my gosh! Thank you for this recipe! I’ve been without a decent cinnamon roll for SO LONG. I followed the recipe exactly, with room temperature ingredients and Better Batter flour (the BEST gf flour, right???). These couldn’t have been more soft and delicious. You would never know that were gluten free!!

    Next time, I’m going to experiment with making them the night before, putting in the fridge, then leaving on the counter to warm for about 30 minutes before baking.
    I’ll keep you posted 😁

    • Reply
      April 10, 2021 at 6:50 pm

      So glad you’re enjoying cinnamon rolls again!! Please keep me posted, I’ve been meaning to try this myself.

  • Reply
    May 30, 2021 at 7:29 am

    I started making these last night for dinner and planned for them to rise this morning before baking. While making them I thought there was no way they’d turn out. I used bobs red mill 1-1 flour, active yeast vs instant yeast, and my pudding made with almond milk didn’t set before I mixed it in. When I
    rolled he dough out it coated both sides of my parchment paper and was so sticky (although I added flour) and I thought I wouldn’t be able to salvage it but tried anyhow. Instead of cinnamon rolls I created a cinnamon casserole/cake. I let it rise for 1 hr this morning and by some miracle it turned out! The casserole was so moist and delicious! I honestly couldn’t believe something made out of gluten free flour could be that moist after baking after my historical recipes being much more dense.

    • Reply
      June 4, 2021 at 8:22 pm

      So glad they were a success!

  • Reply
    October 31, 2021 at 4:11 am

    Hi, can you weigh your ingredients and post the amounts in gramm? I do have a measuring cup, but I find measuring 1/3 cup of butter very difficult. I made these the second time and they are not like rolls – more like little loafs of bread with cinnamon inside. Taste good, but could look better :o) Thank you!

    • Reply
      November 6, 2021 at 1:15 pm

      It’s on my list of projects! Hopefully I’ll have that added soon 🙂

  • Reply
    February 27, 2022 at 6:37 am

    Celeste, I cannot believe you respond to each comment, I’d lose my mind on some of these needy people. Good grief. Seriously, it’s a free recipe, people have no right to make demands of you but you handle it with grace. Well done. Looking forward to making this today. And, great idea adding the pudding!

    • Reply
      March 13, 2022 at 9:42 pm

      It’s a challenge sometimes, but I love what I do and every time someone enjoys a recipe it makes it all worth it 🙂

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