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Bakery-Style Gluten-Free Cinnamon Rolls
Baking 6 min

Bakery-Style Gluten-Free Cinnamon Rolls

Soft, incredibly fluffy, and dripping with cream cheese frosting. These gluten-free cinnamon rolls actually rise into towering bakery-style buns.

By Check Gluten Team · March 29, 2026

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The Holy Grail of Gluten-Free Baking


If you ask any celiac what they miss most, Cinnamon Rolls are almost always in the top three.


The problem with most GF cinnamon roll recipes is that they result in dense, heavy biscuits with cinnamon in the middle. They don't have that iconic fluffy, towering, rip-apart bakery texture.


To achieve that height and fluffiness without gluten, you have to beat the hell out of the dough.


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Why You Must Use a Stand Mixer


Gluten-free doughs require heavy aeration to give the yeast a fighting chance to lift the starches. If you try to mix this magnificent dough by hand, it will be dense.


Equipment Needed For This Recipe:

  • •KitchenAid Artisan Series 5-Qt. Stand Mixer — The heavy paddle attachment and powerful motor beat air into the GF thick batter to create the massive rise that makes these cinnamon rolls incredible.
  • •Emile Henry Ceramic 9x13 Baking Dish — Heavy ceramic dishes distribute heat exceptionally well, ensuring the center rolls bake perfectly without burning the edges of the outer rolls.

    • ---


    The Recipe


    *Prep & Rise: 1 hr 20 mins | Bake: 30 mins*


    Ingredients

  • •3 1/2 cups GF 1-to-1 baking flour
  • •1 packet active dry yeast
  • •1/2 cup sugar
  • •1 tsp salt
  • •1 cup warm milk
  • •1/3 cup softened butter
  • •2 large eggs
  • •Filling: — 1/2 cup soft butter, 1 cup brown sugar, 2 tbsp cinnamon

    • Instructions

  • Activate Yeast: Mix warm milk, yeast, and 1 tbsp sugar in your Stand Mixer bowl. Let sit 5 mins.
  • Beat: Add remaining ingredients. Use the paddle attachment (NOT the dough hook) and beat on medium speed for 5 full minutes.
  • Shape: Scrape sticky dough onto heavily floured parchment paper. Press into a 12x18 inch rectangle with wet hands.
  • Fill: Spread with soft butter, completely cover with brown sugar and cinnamon.
  • Roll: Use the parchment paper to lift and roll the dough tightly into a log.
  • Slice: Use unflavored dental floss to slice the log into 12 rolls.
  • Rise: Place in a greased baking dish. Cover and let rise in a warm spot for 1 hour!
  • Bake: Bake at 350°F for 25-30 minutes. Frost with cream cheese icing while warm!

    • ---


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