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These Gluten Free Gingerbread Cinnamon Rolls have iconic gingerbread flavors in a soft and fluffy cinnamon roll the whole family will love (gluten-free or not!)

If you’ve been intimidated by making your own gluten-free cinnamon rolls, let me assure you that the process is actually easier than classic cinnamon rolls!

Be sure to check out my gluten-free flour recommendations, because the type you use will absolutely determine the texture and rise of your cinnamon rolls. There are several great options including a homemade blend.

Why You’ll Love This Recipe

1. No kneading
2. Dump all the ingredients in a stand mixer, roll, rise once, and bake!
3. Perfectly soft and fluffy-doesn’t taste “gluten-free”
4. Perfect holiday recipe for any gingerbread lover

TIPS FOR SUCCESS

Read through these tips to set yourself up for success!

Dough Texture

When making gluten-free yeast recipes, you’ll want a really sticky dough. Following the recipe to a T does not always yield this exact result because you’ll have different factors such as the flour you choose to use, humidity, and elevation.

The dough should be a bit thicker than banana bread batter. It should form together but be too sticky to shape with your bare hands. Here’s a picture for reference:

You may need to add a bit extra gluten-free all purpose flour or, more likely, water in order to achieve this consistency.

If the dough is too thin, it might turn out a bit gummy.

If the dough is too thick, it won’t rise as well and will not be as light and fluffy.

Proofing

I’ve found these gluten free gingerbread cinnamon rolls to have the best, fluffiest texture if I allow them to proof for longer at a lower temperature. It’s been around 67 degrees in my house during a mild winter, and I’ve let the dough rise on the counter for around 3 hours.

If the temperature is too warm, the butter from the filling will melt and pool in the bottom of the pan, which causes the dough to dry out and not be as moist and fluffy.

Psyllium Husk

I love adding a bit of psyllium husk to gluten-free cinnamon rolls (and breads) because it helps replicate the elasticity of gluten.

I use psyllium husk powder in this recipe, which is what you’ll want to use as it’s different from psyllium husk which requires soaking. You can find it at most grocery stores or online (I link to one option in the recipe card below)

If you can’t tolerate psyllium husk, you can just leave it out and you’ll still love these gluten-free gingerbread cinnamon rolls.

MAKE AHEAD

A lot of readers love making these gooey gingerbread cinnamon rolls ahead of time for an easy and festive breakfast on Christmas morning.

While I find that I get the best rise without refrigerating overnight, this is still a great option that we sometimes use!

You can make the cinnamon rolls as directed, then after you put them in the pan, cover them tightly with plastic wrap (be sure you’re using a baking pan with tall edges that allows for plenty of room to rise) and place in your fridge overnight.

The next morning, pull them out 2-3 hours before you would like to serve them, and allow them to finish rising in a warm place until about doubled in size. Bake as directed in the recipe card.

RECIPE NOTES

I used the tip from the King Arthur Baking Company to add a bit of flour to the filling so it doesn’t leak out and make your lovely rolls separate while cooling. Bless people who have it all figured out.

This is my third recipe for gluten-free cinnamon rolls, we just love them! My very first gluten-free cinnamon rolls recipe includes prepared pudding in the dough for a lovely soft texture, and the second version I made is in my cookbook, How to Make Gluten Free Bread That Actually Tastes Good.

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