Imagine biting into a warm, gooey cinnamon roll that’s so soft, you forget it’s gluten-free. No weird aftertaste. No crumbling disaster.
Just pure, buttery, cinnamon-sugar bliss. If you’ve ever tried gluten-free baking, you know it’s a minefield of disappointment. But this recipe?
It’s the exception. No fancy equipment, no 20-step process—just rolls so good, even gluten-lovers will steal them. Ready to prove gluten-free doesn’t mean flavor-free?
Why This Recipe Works
Most gluten-free cinnamon rolls are dry, dense, or taste like they’re made with sawdust.
Not these. The secret? A blend of gluten-free flours (no single flour does it all) and a yogurt-based dough that keeps them moist.
No xanthan gum? No problem. These rolls rely on psyllium husk for stretchiness, so they actually roll without cracking.
Plus, the filling? Enough cinnamon to make your kitchen smell like a bakery. No compromises.
Ingredients You’ll Need
- For the dough: Gluten-free all-purpose flour (2 cups), almond flour (½ cup), psyllium husk powder (1 tbsp), sugar (¼ cup), instant yeast (2 tsp), salt (½ tsp), plain yogurt (½ cup), warm milk (½ cup), egg (1), melted butter (2 tbsp).
- For the filling: Brown sugar (⅔ cup), cinnamon (2 tbsp), melted butter (3 tbsp).
- For the glaze: Powdered sugar (1 cup), milk (2 tbsp), vanilla extract (1 tsp).
Step-by-Step Instructions
- Mix the dough: Whisk dry ingredients, then add yogurt, milk, egg, and butter.
Stir until sticky. Let it rest 10 minutes—it’ll thicken.
- Roll it out: Place dough between two parchment sheets. Roll to a 12×9” rectangle.
Peel off the top sheet. Pro tip: Wet your hands to pat edges smooth.
- Add filling: Brush melted butter over dough. Mix brown sugar and cinnamon, then sprinkle evenly.
Leave a 1” border at the top.
- Roll it up: Use the bottom parchment to lift and roll the dough tightly. Seal the edge with a pinch. Cut into 9 slices with dental floss (clean, obviously).
- Bake: Arrange rolls in a greased pan.
Cover, let rise 30 minutes. Bake at 375°F for 20–25 minutes until golden. Don’t overbake—they firm up as they cool.
- Glaze: Drizzle glaze over warm rolls.
Try not to eat them all in one sitting.
How to Store These Bad Boys
Room temperature: Keep covered for up to 2 days. They’ll dry out faster than gluten-filled rolls, so… good luck making them last that long. Freezing: Wrap individually in foil, freeze for up to 1 month. Reheat in the oven (not microwave—unless you like rubber).
Why You Should Make These
Gluten-free baking often feels like a punishment.
These rolls? They’re a reward. They’re softer than most store-bought versions, with no weird additives.
Plus, they’re easier to digest if gluten bothers you. And let’s be real—impressing your friends with gluten-free baked goods that don’t suck? Priceless.
Common Mistakes to Avoid
- Over-measuring flour: Spoon it into the cup, don’t scoop.
Packed flour = hockey pucks.
- Skimping on rise time: Gluten-free dough needs patience. Let it puff up properly.
- Using cold ingredients: Yeast hates the cold. Warm your milk slightly—think baby-bottle temp.
- Overbaking: They’ll look underdone at 20 minutes.
They’re not. Trust the process.
Swaps and Substitutions
Dairy-free? Use coconut yogurt and almond milk. Egg-free? Flax eggs work, but the texture’s denser. No psyllium husk? Try xanthan gum (1 tsp), but the rolls won’t be as stretchy. Hate cinnamon? …Who are you?
FAQs
Can I use a gluten-free flour blend without almond flour?
Yes, but replace the almond flour with an extra ¼ cup of gluten-free all-purpose flour. The rolls will be slightly drier, though—almond flour adds fat and moisture.
Why is my dough so sticky?
Gluten-free dough is stickier than wheat dough.
Wet your hands or use oil to handle it. It firms up after resting.
Can I make these ahead?
Absolutely. Prep the rolls, cover, and refrigerate overnight.
Let them sit at room temp for 30 minutes before baking.
Why didn’t my rolls rise?
Either your yeast was dead (test it in warm water with sugar—if it bubbles, it’s alive) or your kitchen was too cold. Yeast thrives in warmth.
Can I freeze the unbaked rolls?
Yep. After cutting, freeze on a tray, then transfer to a bag.
Bake from frozen, adding 5–10 extra minutes.
Final Thoughts
Gluten-free baking doesn’t have to taste like a compromise. These cinnamon rolls are proof (literally—thanks, yeast). They’re easy, forgiving, and legitimately delicious.
Whether you’re gluten-free by choice or necessity, these rolls are a flex. Now go bake them before someone else does.