Ooey Gooey Gluten-Free Cinnamon Rolls
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You CAN have pillowy, melt-in-your-mouth cinnamon rolls on a gluten-free diet. This yeast-based recipe creates the magnificent, gooey breakfast treat of your dreams.
You CAN have pillowy, melt-in-your-mouth cinnamon rolls on a gluten-free diet. This yeast-based recipe creates the magnificent, gooey breakfast treat of your dreams.
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✓Key Takeaways
The Breakfast We All Miss Most
Let's be honest: walking through the mall past a Cinnabon is pure torture when you have celiac disease. All you want is a warm, soft, ooey-gooey cinnamon roll that doesn't feel like eating a cardboard box.
The problem with gluten-free cinnamon rolls is the rolling. GF dough lacks the stretchy elasticity of gluten, so it usually cracks and breaks when you try to roll it up.
But we figured out the secret technique.
Why This Recipe Works
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The Ingredients (And Why Each One Matters)
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Bob's Red Mill GF 1-to-1 Flour
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Xanthan Gum
★★★★★ 4.8Essential GF binder for baking
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Step-by-Step Instructions
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Expert Tips for Perfect Results
Easy Ingredient Swaps
Looking for other incredible GF breakfasts? Check out our Bakery-Style GF Blueberry Muffins.
Storage & Reheating
To keep them soft for the next day, immediately transfer cooled, uneaten rolls into a fully airtight container. To reheat, microwave a single roll for 15 seconds. It will be just as gooey as day one.
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FAQs
Can I make these overnight?
Yes! After placing the sliced rolls in the pan (Step 8), cover tightly with plastic wrap and put them in the fridge overnight. In the morning, leave them on the counter for 1-2 hours until they puff up, then bake.
Why is my dough so incredibly sticky?
GF roll dough *should* be stickier than regular dough. If it's too dry, the rolls will be hard. Keep flouring your hands rather than adding flour to the dough itself.
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Ooey Gooey Gluten-Free Cinnamon Rolls
You CAN have pillowy, melt-in-your-mouth cinnamon rolls on a gluten-free diet. This yeast-based recipe creates the magnificent, gooey breakfast treat of your dreams.
Essentials
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Ingredients
- 3 cups Gluten-Free 1-to-1 Flour (containing xanthan gum)
- 1/4 cup Granulated Sugar
- 1 packet (2 1/4 tsp) Instant Yeast
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Warm Milk (105°F)
- 1/4 cup Melted Butter (for dough)
- 2 Large Eggs (room temp)
- 1/3 cup Softened Butter (for filling)
- 2/3 cup Brown Sugar
- 2 tbsp Ground Cinnamon
Instructions
In a stand mixer, combine the warmed milk, sugar, and yeast. Let sit for 5 minutes until frothy.
Add the melted butter, eggs, flour, salt, and baking powder. Mix on medium speed for 5 full minutes until a smooth, sticky dough forms.
Lay out a large piece of parchment paper and dust it heavily with GF flour.
Turn the sticky dough out onto the parchment. Dust the top with more flour. Gently pat it into a 12x10 inch rectangle using your hands.
Spread the softened butter evenly across the dough leaving a 1/2 inch border. Sprinkle the brown sugar and cinnamon evenly over the butter.
Using the parchment paper to assist you, gently lift the long edge of the dough and roll it tightly into a log, peeling back the paper as you go.
Slice the log into 9 equal pieces using a very sharp knife or unflavored dental floss.
Place the rolls into a greased 9x9 inch baking pan.
Cover the pan loosely with a damp towel and let the rolls rise in a warm spot for 45-60 minutes until noticeably puffed.
Bake at 350°F (175°C) for 25-30 minutes until golden and thoroughly cooked in the center.
Frost with your favorite cream cheese icing while still warm!
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Shop Gluten-Free EssentialsTried-and-tested GF staples we recommend
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Compare prices & read celiac reviews
Top Gluten-Free Picks
Bob's Red Mill GF 1-to-1 Flour
★★★★★ 4.8Direct 1:1 substitute for any recipe
King Arthur GF Flour
★★★★★ 4.8Professional baking quality
Xanthan Gum
★★★★★ 4.8Essential GF binder for baking
As an Amazon Associate, we earn from qualifying purchases at no extra cost to you. Prices and availability are accurate as of the time of listing.
Celiac Safety Glossary
- Celiac disease
- Celiac disease is a serious autoimmune disorder in which ingesting gluten — a protein found in wheat, barley, and rye — triggers an immune response that damages the small intestine's villi, affecting approximately 1 in 100 people worldwide according to the Celiac Disease Foundation.
- Gluten
- Gluten is a family of storage proteins (prolamins and glutelins) found naturally in cereal grains like wheat (including varieties like spelt, kamut, and farro), barley, and rye, which acts as a binder to give food elasticity and shape.
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About the Author
Rachel Lopez
Recipe Developer & Certified Pastry Chef
Rachel is a classically trained pastry chef who transitioned to gluten-free baking after her daughter was diagnosed with celiac disease. She develops and tests every recipe on Check Gluten, ensuring they work perfectly with GF ingredients.
Meet our full team →Medical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
📚Sources & Citations
- •Celiac Disease Foundation — celiac.org — Comprehensive research and patient resources on celiac disease
- •Beyond Celiac — beyondceliac.org — Research-driven celiac disease advocacy and resources
- •GFCO (Gluten-Free Certification Organization) — gfco.org — Certification standards (<10 ppm)
- •FDA Gluten-Free Labeling — fda.gov — Federal regulations for <20 ppm labeling
- •Check Gluten Community — 41,000+ celiacs — First-party data from community feedback and AI label scans
Content reviewed and fact-checked by our clinical & nutrition team. Last updated July 2026.
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