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Gluten Free Cinnamon Rolls

Gluten Free Cinnamon Rolls
Soft, tender gluten-free dough swirled with cinnamon and topped with a sweet glaze.
Yield 12 rolls




  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 6 tablespoons warm water (110-115°F)
  • 1 cup milk
  • 6 tablespoons shortening (or butter)
  • 1/3 cup plus 1/2 teaspoon granulated sugar, divided
  • 1 1/2 teaspoons table salt
  • 2 large eggs
  • 4 cups Gluten Free Flour Mix (see below)
  • 2 teaspoons xanthan gum

Gluten Free Flour Mix

  • 1 cup (165g) white rice flour
  • 3/4 cup (120g) sorghum flour (can also sub brown rice flour)
  • 3/4 cup (120g) sticky rice flour (also called mochi flour)
  • 3/4 cup (120g) tapioca starch
  • 3/4 cup (160g) potato starch


  • 1/4 cup softened butter
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter


  • 1/4 cup softened butter
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Water or milk for thinning


  • Dissolve yeast and 1/2 teaspoon sugar in warm water. Let stand for 5-10 minutes or until foamy.
  • Add milk, shortening, 1/3 cup sugar and salt to a saucepan. Heat over medium-high heat until very hot and sugar and salt are dissolved and shortening has melted. Let cool to 130°F.
  • In the bowl of an electric mixer fitted with the paddle attachment, lightly beat the eggs. With the mixer running on low, add the hot milk mixture in a slow stream.
  • Measure 3 cups of the gluten free flour mix into a bowl. Add the xanthan gum and whisk to combine. Add all at once to the mixer and turn on low. Turn off the mixer and add the yeast. Turn mixer back on to low speed. Add the remaining gluten free flour mix a little at a time until the dough is still a little sticky, but not stiff. (You should only need 3 3/4 to 4 cups total. Reserve the remaining for rolling out the dough.)
  • Beat the dough on medium speed for 4-5 minutes. Turn off the motor, remove the paddle attachment and let dough stand for a few minutes. The dough will firm up a bit as it stands, so don’t skip this step.
  • Grease a 9×13-inch baking dish with butter. Set aside.
  • Lay a large rectangle of parchment paper out on a clean, flat surface. Sift a few tablespoons of the remaining flour in an even layer over the parchment paper. Turn the dough out onto the parchment paper and sift a little more flour mix over the top. Use your hands to flatten the dough into a large rectangle, about 16×20-inches and 1/2-inch thick. Trim and patch the edges as needed so they are as straight as possible.
  • Carefully spread the softened butter over the entire surface of the dough. Mix the cinnamon and brown sugar together and sprinkle evenly over the butter.
  • Start on the long edge and use the parchment paper to help you roll the dough over itself. When you get to the edge, dab a little water along the length of the dough to help seal it. Press the dough, if needed, so the roll is even through the middle.
  • Using a sharp serrated knife, carefully cut the roll into quarters and then cut each quarter into thirds. Transfer each roll to the buttered baking dish. Press down gently on each roll so it touches the one next to it. Brush the tops of the rolls with the 2 tablespoons melted butter. Cover baking dish tightly with plastic wrap and place somewhere warm to rise for 30-45 minutes depending on the temperature of the room. The rolls will raise up, but not double in size.
  • While rolls are rising, preheat oven to 425°F. Bake rolls for 20-25 minutes, or until the tops are golden brown. Remove from oven and let cool slightly before serving.
  • Prepare glaze: Mix all ingredients together; beat until smooth. Add water or milk to thin consistency if needed. Top rolls with vanilla glaze.


Recipe by Café Johnsonia.

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Review & Comments

Barbara Smith | Reply

Can cup4cup gluten free flour be used instead of making the flour mixture shown?

Red Star Yeast | Reply

Hi Barbara – Yes, you can certainly experiment using an ‘all-purpose’ gluten-free flour. You may need to adjust the liquids, and rise times may vary – just keep an eye on the dough.
Happy baking!

Beth Staggenborg | Reply

I want to make these for Christmas morning. Could these be frozen before baking and finished in the morning?

Red Star Yeast | Reply

Hi Beth,
I would recommend par-baking the rolls before freezing. Here’s a link to how-to instructions: Glaze the rolls before serving.
Merry Christmas!

Matt633KJV | Reply

Could I use this recipe to make sweet bread rolls, using all of the ingredients given excluding the brown sugar and cinnamon?

Red Star Yeast | Reply

Hi Matt,
You can try to make a bread using this recipe, but keep in mind that because it is a gluten-free dough the bread may be more dense. It was developed to rise smaller rolls, so may not have the strength to hold the gas in a larger loaf. You may also like to try one of our other gluten free bread recipes.

Happy baking!

Tammie B. | Reply

I just made these and unfortunately the dough was way too sticky. It stuck to the parchment paper so the rolls completely fell apart. I followed the instructions exactly. Any thoughts?

Red Star Yeast | Reply

Hi Tammie,
Did you dust the parchment paper with flour before adding the dough? This will help prevent the dough from sticking to the paper.

Flour moisture levels can vary, so it’s always important to check your dough during mixing/kneading. If the dough is too sticky, try adding in a little more flour while mixing the dough. You want it a little sticky (like cookie batter) but not too wet. If the dough feels too dry, add in water (liquid)a little at a time until you get the desired consistency.

I hope you find this information helpful. Let us know if you try the recipe again!
Happy baking!

Maya | Reply

How can this be done without a mixer?


Red Star Yeast | Reply

Hi Maya,
You can try using a dough whisk or gently knead it by hand. Just be sure not to add too much additional flour. The dough should be sticky, similar to a cookie dough batter.

Happy baking!

Jennie | Reply

I’m having trouble finding sticky rice flour. Any suggestions?

Red Star Yeast | Reply

Hi Jennie,
I found a few online resources for sticky rice flour (Bob’s Red Mill brand has a great variety of GF flours, including this one). You can experiment with other flours, just keep in mind that each flour has it’s own characteristics and you may need to try a few different flours until you find one that works for you.
Happy baking!

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