There are few things better than homemade cinnamon rolls. This small batch recipe of gluten-free buns is sure to be an instant family favorite!
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The History Behind the Swirl
Cinnamon rolls, also known as swirls or buns, are a comforting classic made with cinnamon, fluffy dough, and sugary glaze. Originating in Sweden in the 17th century, they became popular in America in the 1950s, with American versions rich in butter and sugar, while Swedish rolls feature cardamom. Today, cinnamon rolls come in endless variations, including seasonal flavors like pumpkin and gingerbread.
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Why You'll Love This
Cinnamon rolls have always been a beloved treat in my house, especially on special occasions like the first day of school, birthdays, and Christmas. Pillsbury Cinnamon Rolls hold a special place in my heart! After going gluten-free in 2018, I struggled to find a satisfying alternative until I perfected this Small Batch, Gluten-Free Cinnamon Roll recipe. Fluffy, soft, and buttery, these rolls are so close to the original that even my family couldn't tell the difference. With just eight rolls, it’s the perfect recipe for a small family to enjoy any time of year.
The Elements of the Gluten-Free Dough
Gluten-free baking can be challenging due to the absence of gluten, which requires effective substitutes. While xanthan gum is a common thickener, I found that Psyllium Husk Powder is essential for giving gluten-free dough the elasticity needed for kneading and shaping, allowing cinnamon rolls to rise and bake without cracking.
Another key ingredient is flour. I prefer Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for its light, soft texture and the fact that it already contains xanthan gum. Additionally, I use tapioca flour for its starchiness and thickening properties.
Finally, yeast is crucial for proofing, allowing the dough to rise. For this recipe, I use Fleischmann's Active Dry Yeast, which enhances the flavor of sweeter baked goods like cinnamon rolls.
Ingredients
Here is everything you will need for this recipe!
For the Dough:
- Warm milk activates the yeast and adds moisture.
- Sugar feeds the yeast for rising and sweetness.
- Active dried yeast helps the dough rise.
- Gluten-free flour provides structure without gluten.
- Tapioca flour adds chewiness and moisture.
- Baking powder gives extra lift.
- Psyllium husk powder binds the dough and mimics gluten.
- Salt balances sweetness and enhances flavor.
- Unsalted butter adds richness and tenderness.
- Egg contributes structure and binds the dough.
For the Cinnamon & Sugar Layer:
- Unsalted butter helps the filling stick and adds moisture.
- White sugar sweetens the filling.
- Brown sugar deepens sweetness with molasses flavor.
- Cinnamon gives the signature spiced flavor.
- Nutmeg adds warmth and depth.
- Salt balances sweetness and enhances flavors.
For the Cream Cheese Frosting (optional):
- Cream cheese provides tang and creaminess.
- Unsalted butter adds richness and smoothness.
- Powdered sugar sweetens and thickens the frosting.
- Greek yogurt lightens and adds tang.
- Vanilla extract enhances flavor.
- Salt balances sweetness.
For the Icing (optional):
- Powdered sugar sweetens and thickens.
- Milk thins to the desired consistency.
- Vanilla extract adds flavor depth.
See recipe card below for a full list of ingredients and measurements!
Substituions & Variations
These tips below can help you adjust the recipe!
- Dairy Free: Swap the butter for any dairy free butter or coconut oil as well as using a dairy free cream cheese. Lastly, replace the milk with almond or coconut milk.
Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above.
Equipment
All you need for this recipe is; mixing bowls, a stand mixer and a rolling pin!
Instructions
Making the Perfect Dough
To activate yeast for your recipe, you’ll need sugar, a packet of active dry yeast, and warm milk. Here’s how to do it successfully:
- Warm the milk in the microwave for 40-45 seconds until it reaches 110°F.
- Stir in a tablespoon of sugar until dissolved.
- Add the yeast to the milk and stir for a few seconds. Let it sit for 10 minutes until foamy and aromatic.
While the yeast activates, combine ¼ cup melted butter, one whisked egg, and ⅓ cup cane sugar in a stand mixer on low speed. Once the yeast is ready, mix it in with the wet ingredients.
In a separate bowl, combine gluten-free flour, tapioca flour, baking powder, psyllium husk powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing well. After five minutes on medium-low speed, the dough should be soft and slightly sticky. Then, switch to a dough hook and knead for another five minutes..
The Key to Perfect Proofing
Proofing is crucial for gluten-free cinnamon rolls. Here’s how to ensure success:
- Warm Bowl: Warm a greased metal or glass bowl by microwaving it for 35 seconds or rinsing with warm water.
- Warm Spot: Proof in a sunny area or a preheated oven set to 200°F, then turned off.
- Cover the Dough: Use a tea towel or Saran Wrap to cover the bowl.
- Allow Enough Time: Let the dough rise for at least 1-1.5 hours, until it doubles in size.
A warm environment is essential!tial for proper rising!
How to Roll & Slice
After proofing, the dough should be doubled in size and soft. Dust your workspace with flour to prevent sticking, then oil your hands for transferring the dough. If it sticks, add flour gradually until it reaches the desired consistency.
Roll the dough into a 10" x 14" rectangle, spread with melted butter, and sprinkle with a sugar-cinnamon mixture. Alternatively, cut the dough into 8 strips, roll each loosely, and place them in a greased pie tin, leaving space for expansion.
Before We Can Bake We Must...
Let the cinnamon rolls rest for 30 minutes, covered, to expand. Preheat the oven to 350°F and bake for 25 minutes, turning halfway. Once golden brown, remove and rest briefly before adding your choice of icing or cream cheese frosting.
Serving Suggestions
These gluten-free cinnamon rolls are perfect for breakfast, brunch, or dessert. Enjoy them with coffee, tea, or cream cheese frosting, or serve with whipped cream, ice cream, or fresh berries for a sweet treat.
Storage
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze for up to 2 months. Keep frosting separate and add before serving.
FAQ
Absolutely! Make sure to freeze fully cooled rolls, then reheat in the oven.
For a lighter option, use a glaze of powdered sugar, vanilla, and milk, or opt for dairy-free frosting or no topping at all.
Related
Looking for more? Check these out!
Small Batch, Gluten-Free Cinnamon Rolls
Course: Dessert, Breakfast, BrunchDifficulty: Medium8
Rolls30
minutes25
minutes2
hoursIt's hard to beat the texture of these soft, gluten-free cinnamon rolls!
Ingredients
- For the Dough
1 cup warm milk
⅓ cup + 1 tablespoon granulated white sugar
1 packet active dried yeast (2 ¼ teaspoons)
2 ¼ cups gluten-free baking flour (I used Bob's Red Mill 1:1 Gluten-Free Baking Flour), plus more for dusting
⅓ cup tapioca flour
2 teaspoons baking powder
1 ½ teaspoons psyllium husk powder
½ teaspoon salt
¼ cup unsalted butter, melted and cooled
1 room temperature egg, whisked
- For the Cinnamon & Sugar Layer
⅓ cup unsalted butter, melted and cooled
¼ cup white sugar
¼ cup brown sugar
1 ½ tablespoons cinnamon
1 teaspoon nutmeg
Pinch of salt
- For the Cream Cheese Frosting (optional, can do icing instead)
8 oz. cream cheese, room temperature
½ cup unsalted butter, room temperature
1 ½ cup powdered sugar, sifted
½ cup plain Greek yogurt
1 teaspoon vanilla extract
Pinch of salt
- For the Icing (optional, can do frosting instead)
1 cup powdered sugar
1 tablespoon milk, warm
½ teaspoon vanilla extract
Directions
- For the Dough
- Heat the milk in a glass container in the microwave for 40 seconds
- Pour one tablespoon of sugar into the milk and stir until dissolved
- When the milk is lukewarm (110 degrees), add the packet of active dried yeast and stir
- Allow the yeast mixture to sit for 10 minutes to activate. When activated, it will foam on the top and give off a wheat-like aroma.
- In a medium sized bowl, combine the two flours, psyllium husk powder, baking powder, and salt. Then, set to the side.
- Add the sugar, melted butter and whisked egg to a large bowl on a stand mixer
- Use a paddle attachment on medium-low speed for one minute to combine the ingredients
- Once the yeast mixture has activated, pour it into the stand mixer and mix again to combine
- Sift the dry ingredients to a stand mixer, half at a time and mixing on medium-low speed between
- Mix for five minutes until a smooth dough forms. The dough should be soft but not overly sticky.
- Switch out the paddle attachment for the dough hook and mix on medium-low speed for five minutes. You may have to stop the mixer halfway through and scrape down the sides of the bowl with a spatula.
- Then, transfer the dough to a glass bowl that has been greased and warm (I like to put my bowl in the microwave for 25 seconds or wash it under warm water).
- Cover with plastic wrap or a tea towel and allow to sit in a warm area to rise for an hour and a half (the dough should double in size during this time)
- Dust a work surface with flour, then oil your hands and place the dough on the prepared surface
- If the dough is sticky, add one tablespoon of flour at a time until you can knead it without the dough sticking to your hands
- Knead the dough into a ball, then sprinkle flour on top of the dough
- Use a rolling pin to roll out the dough into a rectangle that is ¼" thick and roughly 10 x 12" long
- For the Cinnamon Sugar
- Melt the butter and allow to cool before using a silicone brush to lightly brush the rectangle of dough.
- In a bowl, combine the sugars, cinnamon, nutmeg, and salt
- With a spoon, sprinkle the cinnamon sugar mixture evenly across the buttered dough
- Use a sharp knife or pizza cutter to cut the dough into eight ½"-¾" strips
- Carefully roll each strip (roll tight enough so that it stays together but not too tight)
- Place each uncooked cinnamon roll in a greased 9" pie plate
- Cover the pie plate with plastic wrap or a tea towel and set somewhere warm to rise for 30 minutes
- During the last 10 minutes, preheat the oven to 350 degrees Fahrenheit
- After 30 minutes, brush the top of each roll with melted butter then place in the oven to bake for 25 minutes (rotate the plate at the halfway mark)
- Once the rolls are golden on top, remove from the oven and allow to cool for 10 minutes before frosting or icing
- For the Cream Cheese Frosting
- In a medium-sized bowl, combine the room temperature cream cheese and butter with an electric mixer on low speed until smooth
- Then, sift in the powdered sugar and mix again to incorporate
- Add the plain Greek yogurt, vanilla extract and pinch of salt
- Mix again on low, then refrigerate for 10 minutes before frosting
- For the Glaze
- Combine the sugar, almond milk and vanilla extract in a small bowl
- Whisk until smooth
- Drizzle the glaze over the cinnamon rolls and enjoy
Recipe Video
Notes
- To warm up the cinnamon rolls, place in the microwave for 30 seconds.
Becca says
These cinnamon rolls are hands down a MUST bake! They taste great and the texture is on point. They puff up beautifully in size. I followed Ari's detailed recipe instructions to the letter but only made HALF of the recipe and wished I would have made the entire thing! Seriously, run don't walk, to make these and you won't be disappointed!
admin says
Thank you so much for trying this recipe and leaving such a kind comment! I really appreciate it and am so happy to hear that you loved the recipe!