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!
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.
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.
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.
Looking for more breakfast inspiration?
Try these!
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
Gluten Free Cinnamon Rolls
Ingredients
Equipment
Method
- In bowl of stand mixer, measure gluten free flour by stirring the flour, scooping into measuring cup, and leveling off with a knife.
- Add yeast, then salt on the opposite side of the bowl.
- 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.
- 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.
- Prepare cinnamon sugar filling by combining the butter, sugars, and cinnamon. Mix with a fork or pastry blender until combined and crumbly.
- 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.
- 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.
- 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.
- 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.
- Sprinkle the cinnamon sugar filling over your dough and press it down gently.
- 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.
- 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.
- 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 🙂
- Lightly grease a 9x13 baking pan and arrange your cinnamon rolls in 4 rows of 3.
- Cover your pan with plastic wrap or a light towel.
- 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.
- Let the rolls double in size. check them after about 20 minutes, sometimes that's all it takes.
- 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.
- 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.
- Prepare the frosting by creaming together the butter and cream cheese until smooth. Add powdered sugar and vanilla and mix until creamy.
- 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.
Lisa says
Can these cinnamon rolls be made ahead of time- like day before?
thereislifeafterwheat@gmail.com says
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
Tricia says
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!
thereislifeafterwheat@gmail.com says
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
Tricia Byrne says
I will try that! Do you think I should adjust the oven temperature and time as well?
thereislifeafterwheat@gmail.com says
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
Tae says
Where is the video?
thereislifeafterwheat@gmail.com says
It is in embedded in the post, a few paragraphs from the top 🙂
Jon says
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. 🙂
thereislifeafterwheat@gmail.com says
So sorry Jon! Thanks for catching that and letting me know. I have updated the recipe 🙂 -Celeste
Jon says
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! 🙂
thereislifeafterwheat@gmail.com says
So glad you all enjoyed them Jon! Happy birthday to your wife! -Celeste
Kellie says
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!
thereislifeafterwheat@gmail.com says
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
What happened?! says
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.
thereislifeafterwheat@gmail.com says
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
Leslee R says
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 9x13 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.
thereislifeafterwheat@gmail.com says
Love that you adapted and were able to enjoy a yummy dessert! What flour did you use?
Rhonda Wiscombe says
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!
thereislifeafterwheat@gmail.com says
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.
Amy says
I’m so excited to try this recipe! Quick question about the yeast. What does room temperature yeast mean?
thereislifeafterwheat@gmail.com says
Just yeast that is at room temp 🙂
Liz says
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 ☺️
amanda says
is there anything I can substitute for the pudding- maybe sour cream or vanilla yogurt?
thereislifeafterwheat@gmail.com says
I haven't tried either, you could possibly try a Greek vanilla yogurt? Let me know how it turns out!
Patricia says
Have you tried them with anything other than pudding? I don't have in hand...
thereislifeafterwheat@gmail.com says
I recommend using the prepared pudding Patricia.
Kristen Wood says
Yum! These sound perfect!
Kristina says
oh wow, unique ingredient! these look amazing, I cannot wait to try!
thereislifeafterwheat@gmail.com says
Hope you enjoy them Kristina! -Celeste
Kortney says
Your secret ingredient is so shocking and awesome! Seriously pudding is the best!
Denise says
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.
thereislifeafterwheat@gmail.com says
As a rule of thumb, you'll want to add 1 tsp xanthan gum per cup of flour in yeast bread recipes. Enjoy! -Celeste
jess says
The Better Batter doesn't list xanthan gum. Should I be adding if I use another gf mix that does not contain xanthan gum?
thereislifeafterwheat@gmail.com says
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.
Cheryl Anders says
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? ☹️
thereislifeafterwheat@gmail.com says
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
Dawn says
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!
thereislifeafterwheat@gmail.com says
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
Laurel says
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.
Thanks.
Genet says
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. !
thereislifeafterwheat@gmail.com says
Thanks for the tip!
Christina Varghese says
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.
thereislifeafterwheat@gmail.com says
So glad you're enjoying the recipes, thanks for the comment Christina!
Bri says
Is the dough okay if you make it ahead of time, leave overnight and bake in the morning?
thereislifeafterwheat@gmail.com says
I haven't tried, but I imagine it would work fine.
Briana says
How much yeast? I’m currently making these and realize idk if you mean one teaspoon or one tablespoon
thereislifeafterwheat@gmail.com says
Hi Briana! It is 1 Tablespoon yeast 🙂 Enjoy! -Celeste
Wendy says
So you are not "Proofing" the yeast with sugar and water before adding, you are just adding the dry yeast , correct?
thereislifeafterwheat@gmail.com says
Yes, it's not necessary to proof when using instant yeast.
M says
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.
thereislifeafterwheat@gmail.com says
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.
Bonnie Arneson says
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?
thereislifeafterwheat@gmail.com says
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
Cathy says
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 ?
Erin Dee says
Love that these cinnamon rolls are gluten free! This a delicious breakfast treat to enjoy on the weekend with the family!
Pamela says
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!!!!
thereislifeafterwheat@gmail.com says
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
Noelle says
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
thereislifeafterwheat@gmail.com says
I love them too Noelle, so many memories! Hope you enjoy them every bit as much. -Celeste
Erica D. says
I'm so excited for these, I just need to pair it with the perfect gluten-free cream cheese!
Margaret E Clegg says
I recently made cinnamon rolls and replaced part of the cinnamon with Chinese Five Spice. They were amazing!
Jessica Kendall says
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?
Lisa says
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.
thereislifeafterwheat@gmail.com says
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
Chase says
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!
thereislifeafterwheat@gmail.com says
I haven't tried that, but I have used homemade with good results. Let me know how it goes! -Celeste
Angie says
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!
thereislifeafterwheat@gmail.com says
Yes, the stickiness sometimes takes a minute to get used to! Glad you are enjoying them 🙂 -Celeste
Jessica White says
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.
thereislifeafterwheat@gmail.com says
So glad you enjoyed the cinnamon rolls Jessica! Thank you for taking the time to come back and leave a comment. -Celeste
Lauren says
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!
thereislifeafterwheat@gmail.com says
SO glad you enjoyed them Lauren, thanks for all the tips! -Celeste
Ingrid Sosa says
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.
thereislifeafterwheat@gmail.com says
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
Kari J says
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!!
thereislifeafterwheat@gmail.com says
Great idea to bake and freeze in advance!
Maeve says
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!
thereislifeafterwheat@gmail.com says
I haven't tried using an egg replacer yet, but I'm guessing a flax gel would work. Let me know! -Celeste
allie bruce says
Did you ever try replacing the egg in this recipe? Just curious - always on the hunt for gluten/egg free dough recipes!! Thanks!
thereislifeafterwheat@gmail.com says
I haven't yet, if you give it a shot please let me know how it goes!
Debbie Donnell says
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?
thereislifeafterwheat@gmail.com says
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.
Kim H. says
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!!
thereislifeafterwheat@gmail.com says
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.
Jeanette says
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!
thereislifeafterwheat@gmail.com says
So glad you enjoyed them Jeanette, thank you for letting us know!
Beth says
Why don’t they need to a rise time before rolling them out since this is a yeast dough?
thereislifeafterwheat@gmail.com says
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 😉
Ligea says
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.
thereislifeafterwheat@gmail.com says
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 🙂
Jean says
Is it possible to use cassava flour in this recipe?
thereislifeafterwheat@gmail.com says
I haven't tried it, but cassava flour functions differently than a regular GF blend so I don't think it would work.
Mellie says
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!
thereislifeafterwheat@gmail.com says
Thank you so much for sharing!!!
Sara says
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!
Lucille says
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!
thereislifeafterwheat@gmail.com says
Using the flour I recommend, fresh yeast, and allowing enough rising time all help with the texture. Thanks for the positive comment!
Bel says
Can u use instant pudding ?
thereislifeafterwheat@gmail.com says
Yes, but the pudding does need to be prepared as directed on the package.
Rachel says
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 🙂
thereislifeafterwheat@gmail.com says
Yay! So happy your family enjoys them, and thank you so much for sharing!
Maria says
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.
thereislifeafterwheat@gmail.com says
Any gf yeast will work 🙂 I like Instant because it rises a little faster.
Becky says
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!
Allison says
Hi! I am excited to try these! Does it matter if it's instant pudding or the kind you cook on the stovetop?
thereislifeafterwheat@gmail.com says
It shouldn't matter, just use prepared pudding 🙂
Allison says
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?
thereislifeafterwheat@gmail.com says
Hi Allison, what flour did you use?
Chase says
Hi there! Do you think custard would work as an alternative to the pudding? Or are they too dissimilar? Thanks!
thereislifeafterwheat@gmail.com says
I have no idea haha.
Neera says
Made these today! The were amazing! Whole family loved them. Thank you for sharing your recipe! Will be making them again 😊
thereislifeafterwheat@gmail.com says
Yay! So glad you and your family enjoyed them! XO Celeste
Bob Saxon says
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?
thereislifeafterwheat@gmail.com says
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.
Bob Saxon says
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?
jeni says
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.
thereislifeafterwheat@gmail.com says
I haven't tried this, but if you do let me know how it goes!
Anna says
What type of GF instant yeast do you use? Thanks!
thereislifeafterwheat@gmail.com says
I use SAF
Liz says
any one try to make these the night before and bake in the morning?
Vicki says
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!
Ingrid says
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.
thereislifeafterwheat@gmail.com says
Love hearing this, thank you Ingrid!!
Amy says
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!
thereislifeafterwheat@gmail.com says
Ooh, great ideas! Thanks for sharing. XO Celeste
Maggie Lawrence says
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.