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Gluten Free Cinnamon Roll Recipe

These Gluten Free Cinnabon Cinnamon Rolls taste just like Cinnabon!
5 from 11 votes
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Course Breakfast
Servings 10 cinnamon rolls
Calories 595 kcal

Equipment

  • stand or hand mixer

Ingredients
  

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
  • 1 teaspoon baking powder
  • 3 ½ cups Gluten Free Measure for Measure Flour (see above for more recommendations) see note about GF flours above
  • 1 tablespoon whole psyllium husk powder
  • ¼ cup water to mix with the psyllium husk to form a stretchy gel (see above for more info)

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

Instructions
 

  • Start by preheating your oven to 350 degrees
  • Set out 1 and a ½ sticks of butter to soften. (Click here for tips to soften quickly)
  • Add psyllium husk and water to a large mixing bowl or the bowl of your stand mixer. Stir to combine, and within 30 second it will become a gel
  • Add the rest of the ingredients for the cinnamon rolls and mix on low speed until combined (do not add the ingredients for the filling or frosting)
  • The dough shouldn’t be dry or wet, instead, it should be slightly tacky to the touch but not stick to your hands. 
  • Turn the dough out onto a lightly floured surface and knead the dough into a large ball. Add a dusting of flour as needed until you have a round dough ball that doesn't stick to you hands
  • Roll the dough out into a large rectangle about ⅛ inch think
  • Once you get the dough rolled out, you’ll want to make the filling. Place the softened stick of butter in a small mixing bowl and add in 1 cup packed brown sugar and 2 tablespoons cinnamon. Using the back of a spoon, mash the butter, brown sugar, and cinnamon together until it’s all incorporated. Then spread the cinnamon sugar mixture over the dough
  • Now it’s time to turn these babies into gooey cinnamon rolls! Starting at the the long edge of the rectangle, use a pizza cutter to cut the dough into 1.5 inch strips (see pic above for reference)
  • Starting at the bottom of one of the strips, start rolling the dough onto itself until you have a cinnamon roll. Repeat this process for the remaining strips of dough (see pic above for reference)
  • Place cinnamon rolls in a 9x13 greased baking dish and pop them into the oven at 350 degrees for about 18-23 minutes. You want the outer edges to be golden brown while the inside is still a bit undone for the best taste and texture! While the cinnamon rolls bake, make the cream cheese icing 
  • For the icing, place ½ block (4 ounces) cream cheese and ½ stick  butter in a large bowl, and using a mixer, cream the two together. Then add 2 teaspoons vanilla extract and mix to combine. Add in 2 cups powdered sugar ½ cup at a time, mixing until it’s all incorporated. This cream cheese icing is perfect with these homemade gluten free cinnamon rolls and tastes like Cinnabon
  • You can warm the cream cheese frosting in the microwave for 1 minute and pour it over the gluten-free cinnamon buns, or you can spread it on as is for a thicker consistency! Both ways taste amazing!

Nutrition

Serving: 1rollCalories: 595kcalCarbohydrates: 83gProtein: 5.1gFat: 29gSaturated Fat: 17.2gPolyunsaturated Fat: 1gCholesterol: 111.4mgSodium: 411.4mgPotassium: 77.1mgFiber: 5gSugar: 30.9g
Keyword cinnabon, cinnabon copycat, copycat recipe, gluten free cinnabon, gluten free cinnamon rolls
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