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Gluten Free Cinnamon Rolls (Cinnabon Copycat)

5 from 1 vote
Prep Time 1 hr 20 mins
Cook Time 23 mins
Course Breakfast
Servings 10 cinnamon rolls
Calories 595 kcal


For the Cinnamon Rolls

  • ½ cup granulated cane sugar
  • 1 cup 2% milk or milk of your choice
  • 1 packet rapid-rising dry yeast 2 ¼ tsp
  • 2 large eggs whisked
  • 1 teaspoon apple cider vinegar
  • ½ cup salted butter 1 stick, melted and cooled
  • 1 teaspoon salt
  • 3 ½ cups King Arthur Gluten Free All Purpose Baking Mix see note about GF flours above

For the Filling

  • ½ cup salted butter 1 stick, softeneed
  • 1 cup light brown sugar packed
  • 2 tablespoon cinnamon

For the Icing

  • ¼ cup salted butter ½ stick, softened
  • 4 ounces ⅓ less fat cream cheese ½ block, softened
  • 2 teaspoon vanilla extract
  • 1 ½ cups powdered sugar


  • Preheat oven to 170 degrees
  • Set out 1 ½ sticks salted butter and 4 ounces of cream cheese to soften
  • Add ½ cup sugar, 1 cup warm milk to a mixing bowl (or bowl of stand mixer) and stir to combine. Sprinkle 1 packet yeast over top and let sit for 5 minutes
  • When oven reaches 170 degrees, turn it off and keep the door closed
  • While yeast is activating, melt 1 stick butter in microwave (approximately 1 minute) and allow to cool
  • In a small mixing bowl, add 2 large eggs and whisk to combine
  • After 5 minutes, check yeast mixture. There should be a film and maybe some foam on top of the milk/sugar
  • Add the whisked eggs, apple cider vinegar, ¼ teaspoon salt, and cooled stick of butter to the yeast mixture and stir to combine
  • Add in 3 ½ cups of flour and mix with a dough hook or by hand for about 3-5 minutes until a ball of dough forms. The dough should be slightly tacky but not stick to your skin 
  • Place the ball of dough in the center of the mixing bowl and cover with plastic wrap. Place it in the oven (should be slightly warm but not hot) for 1 hour to rise
  • After dough has risen, turn it out onto a rectangular piece of parchment paper (about 15x18 inches)
  • Roll the dough out into a rectangle shape to mostly cover parchment paper 
  • Preheat oven to 350 degrees 
  • Make the filling

For the Filling

  • Add 1 stick softened butter, brown sugar, and cinnamon to a small mixing bowl
  • Using the back of a spoon, mash ingredients together until they are thoroughly combined
  • Smooth filling out evenly over flattened dough, leaving about a 2 inch perimeter
  • Using the shorter side of the parchment paper, slowly roll the dough (go slowly so the dough doesn’t crack)
  • Cut into 10 equal pieces (start by cutting the roll in half and then cut each new piece in half, repeat until you have 10 pieces total)
  • Grease a 9x13 baking dish
  • Place cinnamon rolls into baking dish and bake for about 18-23 minutes (the edges should be golden and the center should be slightly gooey when they’re done)

For the Icing

  • Add ½ stick softened butter and 4 ounces softened cream cheese to a large mixing bowl and cream together (there should be no lumps)
  • Add in 2 teaspoon vanilla extract
  • Mix in powdered sugar ½ cup at a time until incorporated 
  • You can warm the icing in the microwave for 30 seconds or use as is to ice the cinnamon rolls 
  • Once the cinnamon rolls are iced, satisfy your craving by digging in!


Serving: 1rollSodium: 411.4mgSugar: 30.9gFiber: 5gPotassium: 77.1mgCholesterol: 111.4mgCalories: 595kcalPolyunsaturated Fat: 1gSaturated Fat: 17.2gFat: 29gProtein: 5.1gCarbohydrates: 83g
Keyword cinnabon, cinnabon copycat, copycat recipe, gluten free cinnabon, gluten free cinnamon rolls
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