I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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Soft, fluffy, and perfectly sweet, these gluten-free cinnamon rolls are everything you love about the classic, no compromise required.
Big, bakery-style cinnamon rolls made gluten-free, with a rich brown sugar cinnamon filling and luscious cream cheese icing that melts into every swirl. Whether you bake them the same day or prep them the night before, these cinnamon rolls rise beautifully and stay pillowy-soft, with the nostalgic flavor you crave.
Scrumptious cinnamon roll topped with creamy frosting, perfect for a sweet treat or breakfast.
WHY YOU’LL LOVE THIS RECIPE
These Gluten Free Cinnamon Rolls with Cream Cheese Icing are everything a cozy weekend morning calls for – soft, fluffy, and swirled with buttery cinnamon sugar. The dough bakes up tender and light (thanks to King Arthur Gluten-Free 1:1 Flour), and the cream cheese icing adds just the right touch of tangy sweetness.
Unlike many gluten-free breads or pastries that lean dense, these rolls have that signature “pull-apart” texture you expect from a bakery cinnamon roll. They’re simple enough for a slow Sunday morning but impressive enough for brunch guests, holiday mornings, or when you just want your kitchen to smell like heaven.
The best part? You can make them the same day or prep the night before, meaning warm, fresh-baked cinnamon rolls can be part of your morning routine with zero stress.
INGREDIENTS
DOUGH
1 cup warm whole milk (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
4 to 4 1/2 cups King Arthur Gluten-Free 1:1 Flour
1 teaspoon fine sea salt
FILLING
3/4 cup light brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened
CREAM CHEESE ICING
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
pinch of salt
1 – 2 tablespoons milk or cream (for consistency)
EQUIPMENT
Stand mixer with dough hook (or large mixing bowl + wooden spoon)
Rolling pin
9 x 13-inch baking pan (or two round cake pans)
Offset spatula for spreading icing
STEP-BY-STEP INSTRUCTIONS
Activate the Yeast : In a large bowl or stand mixer, combine warm milk, yeast, and 1 tablespoon sugar. Let stand for 5 – 10 minutes until foamy.
Make the Dough : Add remaining sugar, melted butter, eggs, and salt. Mix to combine. Gradually add gluten-free flour (1 cup at at time), mixing until a soft, slightly tacky dough forms. Knead for 6 – 8 minutes until smooth and elastic. Note that gluten-free dough will feel a bit different – slightly stickier but still supple).
First Rise : Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.
Fill and Shape : Mix brown sugar, cinnamon, and softened butter. Roll dough into a 16 x 12-inch rectangle on a lightly floured surface. Spread softened butter mixture evenly. Roll tightly from the long edge and cut into 8 – 9 rolls. You can also use a pizza cutter and slice the rectangle of dough into 8 – 9 strips and roll each cinnamon roll individually. Arrange in a greased 9 x 13 pan or (2) cake round cake pans.
Second Rise : Cover and let rise again for 30 – 45 minutes at room temperature, or until puffy and nearly doubled.
Bake : Preheat oven to 350°F. Bake 25 – 30 minutes, until lightly golden on top but still soft in the center.
Make the Icing : Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Whip until fluffy, adding milk as needed for a silky consistency. I prefer to add powdered sugar in 1/4 – 1/3 cup increments to whip it without making a mess.
Frost and Serve : Spread icing over warm rolls so it melts into the layers. Serve immediately and enjoy that warm, gooey perfection.
OVERNIGHT + MAKE-AHEAD OPTION
After shaping and placing rolls in your baking pan, cover tightly and refrigerate overnight (8 – 12 hours). In the morning, remove from the fridge and let the rolls sit at room temperature for about an hour before baking. This slow, chilled proofing deepens the flavor and gives you fresh-baked rolls with zero morning stress.
If baking same-day, simply follow the traditional rise schedule above in the directions.
STORAGE TIPS
Room Temperature : Store leftover rolls in an airtight container for up to 2 days.
Refrigerator : Keep covered for up to 5 days; reheat in the oven at 300°F for 10 – 12 minutes.
Freezer : Freeze baked (and cooled) rolls for up to 2 months. Defrost overnight in the fridge, then warm and glaze.
Tip : For that “fresh-from-the-oven” texture, reheat leftovers with a drizzle of milk or cream before covering and warming.
FREQUENTLY ASKED QUESTIONS
Can I use a different gluten-free flour blend?
Yes! Cup4Cup also yields a soft, tender result. Avoid flours without xanthan gum, as it helps mimic the elasticity of gluten.
Can these cinnamon rolls be made dairy-free?
Yes. Swap butter for vegan butter and milk for a dairy-free alternative. For the icing, use dairy-free cream cheese or a simple glaze made with powdered sugar, vanilla, and non-dairy milk. See my recipe for gluten-free and dairy-free cinnamon rolls here.
My rolls didn’t rise as much – what happened?
Check your yeast freshness and ensure your milk isn’t too hot (It should feel warm to the touch but not hot. Not warm enough = the yeast won’t activate. Too hot = it will kill the yeast). Gluten-free doughs rise more subtly but should still feel light and puffy before baking.
Can I prepare the icing in advance?
Absolutely. Store it in the fridge for up to 3 days and let it come to room temperature before spreading.
Delicious homemade cinnamon rolls topped with creamy icing, perfect for a cozy breakfast or snack.
HOSTING TIPS
Cinnamon rolls are the ultimate morning crowd-pleaser. Serve them with a simple fruit salad, coffee bar, and savory egg dish for a balanced brunch spread. They also make a thoughtful addition to a holiday breakfast board – just slice smaller for sharing!
If you make these Gluten Free Cinnamon Rolls with Cream Cheese Icing, I’d love to see how they turn out. Don’t forget to tag me on Instagram or leave a comment below!
Soft, fluffy, and swirled with buttery cinnamon sugar, these gluten-free cinnamon rolls are every bit as indulgent as the classic. Topped with creamy vanilla-spiked icing, they’re perfect for brunch, holidays, or cozy weekend mornings.
Ingredients
Scale
DOUGH
1 cup warm whole milk (about 110°F)
2 1/2 teaspoons active dry yeast (1 packet)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
4 to 4 1/2 cups King Arthur Gluten-Free 1:1 Flour
1 teaspoon fine sea salt
FILLING
3/4 cup light brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened
CREAM CHEESE ICING
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
pinch of salt
1 – 2 tablespoons milk or cream (for consistency)
Instructions
Activate the Yeast : In a large bowl or stand mixer, combine warm milk, yeast, and 1 tablespoon sugar. Let stand for 5 – 10 minutes until foamy.
Make the Dough : Add remaining sugar, melted butter, eggs, and salt. Mix to combine. Gradually add gluten-free flour (1 cup at at time), mixing until a soft, slightly tacky dough forms. Knead for 6 – 8 minutes until smooth and elastic. Note that gluten-free dough will feel a bit different – slightly stickier but still supple).
First Rise : Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.
Fill and Shape : Mix brown sugar, cinnamon, and softened butter. Roll dough into a 16 x 12-inch rectangle on a lightly floured surface. Spread softened butter mixture evenly. Roll tightly from the long edge and cut into 8 – 9 rolls. You can also use a pizza cutter and slice the rectangle of dough into 8 – 9 strips and roll each cinnamon roll individually. Arrange in a greased 9 x 13 pan or (2) cake round cake pans.
Second Rise : Cover and let rise again for 30 – 45 minutes at room temperature, or until puffy and nearly doubled.
Bake : Preheat oven to 350°F. Bake 25 – 30 minutes, until lightly golden on top but still soft in the center.
Make the Icing : Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Whip until fluffy, adding milk as needed for a silky consistency. I prefer to add powdered sugar in 1/4 – 1/3 cup increments to whip it without making a mess.
Frost and Serve : Spread icing over warm rolls so it melts into the layers. Serve immediately and enjoy that warm, gooey perfection.
For best results, use King Arthur Gluten-Free 1:1 Flour or Cup4Cup
To prep the night before, after shaping and placing rolls in your baking pan, cover tightly and refrigerate overnight (8 – 12 hours). In the morning, remove from the fridge and let the rolls sit at room temperature for about an hour before baking. This slow, chilled proofing deepens the flavor and gives you fresh-baked rolls with zero morning stress.
If baking same-day, simply follow the traditional rise schedule above in the directions.
For dairy-free, substitute vegan butter and non-dairy milk.
Prep Time:25 minutes
Cook Time:25 minutes
Category:Breakfast, Brunch, Dessert
Method:Baking
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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