The Best Gluten Free Cinnamon Buns (or Rolls, if you prefer)

First off, I want to say THANK YOU to all of you who left me wonderful comments and emails after my last post. I had no idea what an impact my little blog had on so many people. Wow, overwhelming. Thank you for taking a few minutes of out your day to drop me a line and let me know, I truly appreciate it. Now please, don’t go silent…I love to hear from you and know how things worked for you, or what type of recipes you’re looking for. Please feel free to use the comment form, that’s what it’s there for. :)

Alright, now onto the recipe! As those of you who join me on Facebook already know, I had a pretty successful baking weekend this past weekend, creating these amazing Gluten Free Cinnamon Buns. Here’s the recipe so many of you have been patiently waiting for.


You won't believe that these amazing cinnamon buns are GLUTEN FREE! Wow! from The Baking Beauties

Seriously, folks, if you try one recipe for cinnamon buns, I hope it’s this one.  If I were writing a gluten free cookbook, THIS recipe would be in it. Seriously, that good!

These cinnamon rolls have a topping, which you cook up and put in the bottom of the pan. They make the cinnamon buns nice and moist and sticky. Once they have finished baking, you flip them onto their serving tray, making that gooey syrup in the bottom of your pan, a great sticky topping for the Best Gluten Free Cinnamon Buns. Some people refer to them as Sticky Buns because of this topping.


You won't believe that these amazing cinnamon buns are GLUTEN FREE! Wow! from The Baking Beauties


This recipe is based on the same cinnamon bun recipe that  I received in my grade 10 Home Ec. class from Mrs. Braun. Mrs. Braun was an older woman who really knew her way around the kitchen & sewing. I learned a great deal from her, and still use a lot of what I learned in her classes today. She could never get my name right – always calling me by my Mom’s name, since she had also been my Mom’s teacher at one time- but she was one of my favourite high school teachers.

Once I graduated, I continued to make these cinnamon buns. When I was growing up, my Mom was not very good at making cinnamon buns, so when I baked them, my Dad and brother both showered me with praises (in Mom’s defense, she does make great cinnamon rolls now). The recipe has been tweaked in the past 20 years, but has always been a favourite. I hope you will enjoy this gluten free version of Mrs. Braun’s cinnamon rolls. I bet I could bake these for her, and she would never know they were gluten free.


Wonder what the dough should look like, or exactly how to roll out the cinnamon buns?

Watch this video of me making a similar roll. A picture really is worth a thousand words. 😉


Make it Ahead of Time:

These Gluten Free Cinnamon Rolls are great to make ahead of time. I have had success forming the rolls, covering the baking pan with plastic wrap, and putting them in the fridge to bake at a later time (like in a few hours). You just have to give them a little more time to rise before baking if you do this.

You can also form the rolls, get them all prepped and in the baking pan, wrap it up in plastic wrap (a few layers is best), and put it straight in the freezer. Decide when you want to bake it (like Christmas morning), and take it out of the freezer the night before, letting it defrost (still covered) in the fridge. In the morning (when you are awoken at 5:00 a.m. by the kids), remove the plastic wrap and place the pan of cinnamon rolls into a warm, draft-free place. I like to warm my oven slightly, and place the baking pan in there to get it nice & cozy warm. After it has risen, bake it, and it will be just as good as if you hadn’t made it ahead of time. I would not recommend freezing it for longer than one week, but you can easily make it a few days in advance and use this method without a problem.


Dairy Free and Gluten Free Cinnamon Buns:

It is also possible to make these gluten free cinnamon buns dairy free. By doing a few small changes (listed in the notes of the recipe), you will end up with a delicious, sticky, ooey-gooey gluten and dairy free cinnamon roll, just like these:

These gluten free, dairy free Cinnamon Buns from the Baking Beauties are just like 'normal' ones!


The Best Gluten Free Cinnamon Buns (or Rolls, if you prefer)
Serves: 8
With these sticky gluten-free cinnamon buns, you won't be missing the gluten at all. They are just as good, if not better, than wheat-based cinnamon buns.
  • 4 tablespoons (55 grams) butter or margarine
  • 1/2 cup (110 grams) brown sugar
  • 2 tablespoons (40 grams) corn syrup (or maple syrup)
  • 1 tsp (5 grams) vanilla extract
  • 2 tablespoons (30 grams) heavy whipping cream
  • pinch of salt
  • 2 tablespoons (28 grams) butter or margarine, very soft
  • 1/2 cup (110 grams) firmly packed brown sugar
  • 1-2 tablespoons (8-16 grams) ground cinnamon
NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional). Set aside until the dough has been rolled into a rectangle.
  • 1 2/3 cup (260 grams) brown rice flour
  • 1/2 cup (100 grams) potato starch
  • 1/3 cup PLUS 1/2 cup (105 grams) tapioca starch
  • 1 tablespoon (10 grams) xanthan gum
  • 1 tablespoon (12 grams) rapid rise yeast
  • 3 tablespoons (45 grams) granulated sugar
  • 1/2 teaspoon (2 grams) salt
  • 1/4 cup (45 grams) instant vanilla pudding mix (dry) OR dry milk powder
  • 1 teaspoon (5 grams) baking powder
  • 4 tablespoons (55 grams) margarine or butter
  • 1/2 cup (115 grams) water
  • 1 large egg, room temperature
  • 3/4 cup (170 grams) milk
  • 1 teaspoon (5 grams) cider vinegar
  • 2 tablespoons (30 grams) oil (I used Canola)
  • 1 teaspoon (5 grams) vanilla
  1. Over low heat, in a small saucepan, heat butter, brown sugar, Tbsp. (40 grams) corn syrup (or maple syrup), stirring until sugar dissolves. Add vanilla extract, whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9×13 pan with high sides.
  1. In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
  2. Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
  3. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
  4. Allow to mix on medium speed for 3 minutes.
  5. Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a rectangle shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to approximately 8″ x 16″.
  6. Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.
  7. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
  8. Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1″ high.
  9. Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
  10. Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
  11. Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.
  12. These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.
Update: March 26, 2012
Gluten-free AND Dairy-Free Cinnamon Rolls
I know many, many of you have asked how to change this recipe so that it is both gluten and dairy free. After some playing around last week, these are the changes that I made.
REPLACE the instant vanilla pudding powder with 1/4 cup almond flour (ground almond meal)
REPLACE the 1/2 cup water and 3/4 cup milk with soy milk (or your favorite non-dairy milk)
REPLACE all of the butter/margarine with vegan butter (I used Earth Balance)
REPLACE the heavy cream in the Topping with 2 Tbsp soy milk.


There you have it. Picture perfect cinnamon rolls. You can actually unroll it the same way you do “regular” cinnamon buns.


Other recipes that use the same (or very similar) dough that I think you will LOVE:


The BEST pull apart gluten free sticky Monkey Bread out there! A definite "must have" for Christmas morning.

The Ultimate Gluten Free Sticky Monkey Bread (or Bubble Bread)


Amazing Gluten Free Paska rolls are like cinnamon buns, but with lemon and orange flavours instead. wow!

Gluten Free Paska Rolls (with orange and lemon)


OMGoodness - Gluten Free Pumpkin Rolls! So soft and delicious!

Gluten Free Pumpkin Cinnamon Rolls with Caramel Frosting


    • Anne Fox says

      I have made this recipe successfully twice. It is WONDERFUL to have a warm, cinnamon roll that is close to the “real” thing I used to be able to have before being diagnosed with celiac disease.

      I also really miss the occasional jelly donut, and since this dough was so light, I thought it might work as a basis for yeast donuts. I tried it on Saturday and it worked great! I let the dough rise until doubled, then scooped it into hot, 350 degree oil, using an ice cream scoop. The dough is too sticky to roll out and cut into circles, but the scoops of dough cooked nicely in about 4-5 minutes in the hot oil. I let them cool slightly on a rack and then injected them with Solo raspberry filling. I then rolled the balls in granulated sugar.

      Voila! A round ball of jelly donut wonderfulness- and gluten free!

      • says

        Oh, Anne! That sounds amazing! I will admit to playing with this dough for similar reasons, and I have to say, I’m impressed you thought to use it for that! Kudos to you! (and now I want a jelly doughnut!)

        • Anne Fox says

          One other update on the jelly donuts- they freeze beautifully! The recipe makes way more than you can eat in a day or two, so I put two donuts rounds in small Ziploc bags and tucked them in the freezer. This turned out to be a big blessing to me because I decided to take a bag to work with me last week. I got there and one of my coworkers had brought in donuts for the office. Normally these are kind of sad moments for me, reminding me of the things I enjoyed participating in before my diagnosis. BUT I got to stand around with everyone and enjoy a yummy donut along with them.

          Thanks Jeanine for your flexible dough recipe!

      • Sue says

        Mine didn’t come out as pretty as yours, but they taste GREAT! I think if I refrigerate the dough before cutting it, they would have had the prettier look…. Thank you :)

        • says

          I find using a thread to cut them into rolls, and being careful with them (they are soft before they are baked), helps them to maintain their shape, but you could also try 1-2 tablespoons less water next time, might make it just a little easier to handle. Glad that they tasted good though!

      • Andrew Hahn says

        This sounds delightful! Only thing I see wrong, is many doctors and people know very little about what actually has gluten in it. As many people fail to remember, “Sugar” actually comes from a grass which is related to the wheat family! so to roll in granulated sugar isn’t actually truely gluten free. I think you could actually roll it in pure maple syrup, or even agave nectar and make a sticky bun type of donut. Most of the time sugar doesn’t effect Normal celiac’s too badly, unless you are extreme case like my mother-in-law, then anything related to the wheat family will send her into the hosiptal. Great recipe! I think I try to alter a few things to see if I can make a sweet treat for my MiL! Thanks again!

    • Betty says

      I would like to know if it makes a difference when bake gluten free buns in glass or aluminum, I have been using glass and it works very well when baking bread and cakes. I want to try your buns. My granddaughter has Cedric and I bake things for all the time.

    • Rick says

      I made this for Valentine’s day for my girlfriend. She said they were the best cinnamon buns she has ever had. I found them to be better than most store bought regular ones I have had. We substituted coconut milk fat for cream, powdered coconut milk for the instant Vanilla pudding mix and Almond milk for milk. We did not do the cream cheese but they were amazing even without it.

      • says

        Yeah!! So glad to hear that they were a hit, Rick! And kudos to you for baking for your Valentine, that’s awesome! Thanks for sharing the dairy-free subs that you made!

  1. Kim-Cook it Allergy Free says

    Holy Moly, woman!! I cannot wait to try these. And on the note of your last post, that I somehow missed, I am saddened that someone would take time out of their day to write such a thing. YOU are inspirational and do an amazing job in keeping up with the often grueling task of blogging. I actually often wondered how you did such an awesome job of it. I am proud of you for moving past that comment and coming back full force. And just for the record, I always love your photos and this cinnamon bun/roll looks nothing short of amazing!!!
    well done!

  2. kathryn says

    I completely agree with Kim on All points.You have been an inspiration in my own kitchen and I probably would have gone without if I had not stumbled onto your blog (omg 18 months ago). I've attempted things that I would not have bothered with even if I still consumed gluten. Thank you for expanding my foodie horizons!
    On another note MY husband loves you for the Salisbury Steak recipe. :)

  3. Jeanine says

    @kathrynKathryn, I am SO glad that you're not going without. Really, no need for any of us to go without, right? Just need to re-invent some things, and keep on going. :)
    Funny…my husband LOVES the Salisbury steak as well, even though he's not a fan of ground beef.

  4. Susan says

    ahummm..this is your mother…and I'm glad you said that I do make good cinna buns now…and yes at one time yours were better than mine but…

  5. Smith Family says

    First of all DELISH!! I am making them tonight. I haven't had a cinnamon roll for 5 years! Second. I love the pdf option. I sent it to my Iphone and am doing the recipe off that. Save a tree!

  6. Anonymous says

    These look AMAZING!!! I've never used guar gum, could I just use 3 tsp. xanthan gum instead of 2 xanthan and 1 guar?
    Thanks, can't wait to try these, looks like yet another fantastic recipe!!

  7. Jeanine says

    @Smith FamilyWoohoo! Bonus with the printer friendly/PDF option, glad to hear it works that way. I don't have a smartphone, so I am not sure how it works. Thanks for letting me know! Enjoy your cinnamon rolls! :)

  8. Jeanine says

    @AnonymousI would try using 3 tsp of xanthan in place of the 2 xanthan and 1 guar gum. I did it this way because I've read that the two work well together, better than one or the other by itself. But, I have no proof of it. So I would definitely use 3 xanthan gum. Another reader made them this afternoon that way, and by the sounds of it, quite successfully.

    • Su says

      Just wrote everything down. Plan on making these tomorrow morning, I read over the recipe several times and don’t see guar gum listed. I see 1/2 tsp xanthan gum. I’m confused. How much of what? Thanks :)

      • Su says’s late. I noticed 1 Tbsp of xanthan gum but still don’t see the amount for guar gum. I watched the video and it’s full of tips. Your statement that it’s a shift in technique rings true. My first biscuits were hockey pucks! I have a fab bread recipe that everyone LOVES. I look forward to trying more of your recipes.

        Are you a Manitoba gal? I am but transplanted to BC. Can’t say I miss the Winters. Thanks :)

        • says

          Hi Su,

          No worries about the guar gum – the recipe originally had both guar and xanthan gum, but to simplify it, I changed it to xanthan gum only (1 tablespoon). :)

          Yes, I am from Manitoba – I would LOVE to get rid of these winters (calling for another 2-4 cm today, ack!)

  9. Smith Family says

    Well, I made them and my house smells like a cozy bakery! I used regular yeast instead of rapid rise and they worked fine- I just let it rise for longer. DELISH!!

  10. ~The Robin's Nest~ says

    Oh.My.Goodness~This is gluten free heaven!
    Thank you so much for posting these beautiful cinnamon rolls! Wow!
    I cannot wait to try them!

  11. Tina says

    Every time I go to the mall I walk by a certain cinnamon bun place. I inhale deeply & look longingly at those ooey gooey beauties in the display and long for the days when I could have one. Well I just made your cinnamon buns & they are freakin' awesome!! We could barely wait for them to cool before devouring. I just omitted the topping & made a cream cheese type frosting instead. The recipe is easy to follow & the rolling instructions were spot on. You rock!!

  12. Jeanine says

    @Tina Thank you, Tina! For way less than you pay per cinnamon roll at the mall, you can make these at home. Even GF is cheaper than the mall variety. Glad to hear you enjoyed them. :)

  13. Shoshana says

    These look amazing! I have been craving cinnamon buns but didn't want to go to all the trouble for a recipe that wasn't worth it. With your seal of approval I know they will be delicious so I will make them as soon as the baby goes down for a nap. Thank you as always for all the wonderful recipes!

  14. Adrian says

    These look AWESOME! Quick question, can I make these ahead except for cooking, then freeze them to cook at another time? I have three kids and would love to surprise them with these for a weekend breakfast treat. I'm hoping to prepare the dough after they go to bed, then cook on Sunday morning. I'd love any advice or recommendations. Thank you so much for sharing!

  15. Jeanine says

    @Adrian I haven't tried freezing it, but I've never tried that with the regular ones either. I'm sure that if you can do that with regular ones, you can do that with these. I did form them, and put them in the fridge to bake later, you just have to give more rising time before baking then. I'm sure the kids would be thrilled. :) Let me know if you decide to freeze the dough, and if it works for you!

  16. Colleen says

    Oh my stars!!! Made these yesterday and they were wonderful! Thankyou for sharing! We do cinnamon rolls for christmas morning and the gf ones we found this year were…ok. Your recipe is the one to use though! (and i am sure we will be making them again before Christmas :)

  17. Rhonda says

    These look SO good! Do you think I could substitute some coconut milk without horribly mangling the flavor? I can't do dairy/nuts or soy. Love your blog- until now I've just been an RSS reader/lurker :) Thanks for sharing the recipe!

  18. Jeanine says

    @Rhonda Hey Rhonda! Thanks for joining us here. :) I don't think it would be a problem to sub out the milk, do what works for you, I'm sure they'll still taste great.

  19. chris says

    I am just wondering how much of the flour items to take out if using an all-purpose gluten-free flour (i.e. Jules' AP Gluten Free Flour). Just the xanthum and guar gum? Thanks! Can't wait to try these!

  20. Jeanine says

    @chris Chris, if you're going to be using Jules all purpose flour, I'd say you can omit the xanthan gum, guar gum, and replace the all purpose flour & tapioca starch with 3 cups of Jules flour. I think that should work all right. Let me know! :)

    • dee wilson says

      Thank you! I too am using Jules flour and wanted to ask this question. Hoping the hunt for gf cinnamon tolls is over!

  21. Sophie says

    These look beautiful! I am so craving these right now, even though I just ate 3 cookies :P! By the way, I just read your other post. That makes me so sad. I can't believe people could be so mean. I have never thought anything of the sort! All your photos look delicious! I admire your baking skills too :).

  22. Jeanine says

    @Sophie Ha, Sophie, I think I could always go for a cinnamon bun. It's the dishes that stop me occasionally. :)
    Thanks so much for your comment, I really appreciate it. My chin is up, and we're moving forward! :)

  23. Carolyn says

    Jeanine, first of all, these rolls look terrific! Doughy and chewy and just like cinnamon buns should! Second of all, boo to the reader who said they were grossed out by your pictures. You are trying to give the general reader a basic idea of the final product, not win any pulitzer prizes in journalism. You're doing a fantabulous job for the gluten free community, just keep on doing it!

  24. Quinoa Nutrition Facts says

    I think these are the best gluten-free cinnamon buns I have ever seen! I can't wait to try out the recipe that you've shared in this post. Thank you very much for sharing! :)

  25. Christine says

    These were ABSOLUTELY AMAZING!!!! Seriously. I might even go so far as to say that these are the best gf thing I have EVER baked. Instead of flipping them at the end, I left all the delicious gooey stuff at the bottom and slathered the top with a cream cheese icing. A LITTLE bit more sugar, but I'll go run and repent later. After I eat the entire 9×13 pan. You are amazing. Keep up the fabulous work!!

  26. Angie Halten says

    After reading all the comments on these cinnamon buns, I am totally sold on making some. Thanks for sharing!


  27. Jeanine says

    @CarolynCarolyn, thank you so much! These buns were fantastic (definitely a favorite of the whole family, and I'm the only one who has to eat GF). And thanks for the kind comment…I've had so much encouragement and great comments from anyone, it's overwhelming. The GF community is a fantastic community to be part of. :)

  28. Jeanine says

    @Christine Christine, that is fantastic!! I'm so glad that they worked well for you, and leaving them in their syrupiness, and then topping with frosting…oh, so, so good!! Thanks!

  29. Jeanine says

    @Anonymous Hi there! I use Kraft Jello Brand instant pudding. Kraft is very good about labeling their foods, if it contains wheat, it will say so on the packaging. HTH!

  30. IrismoonInTheCity says

    I tried this recipe yesterday and they were amazing! I also did what Christine did and left the gooey stuff at the bottom, using up the leftover cream cheese icing (from the red velvet cupcakes) on the top. Sooooo decadent, but once in a while it's good to live a little, right? I used raisins and rehydrated them in some chai, for a bit of additional flavour. And the cutting with thread maneuver was brilliant!

    I agree they were at their best fresh from the oven. I warmed one in the microwave today and while it still tasted delicious, the texture had changed a little…it was a bit drier and more cakey. I wonder if this had to do with the fact that I don't have a stand mixer, so I may not have mixed the dough quite as thoroughly by hand.

    Thanks for this recipe….I will definitely make them again!

  31. Theresa P. says

    This is my first time visiting your site. I like what i see. I added you to my favorites list. I will be making these cinnamon rolls! they look and sound sooo yummy!! Thanks for sharing. Theresa P.

  32. Jeanine says

    @IrismoonInTheCity I'm so glad that the recipe worked so well for you! Love that you gals are leaving them in the pan, and then topping them with frosting. I'll have to give that a try next time. 😉

  33. Anonymous says

    I just found this blog last night looking for a recipe for my hubby since he was craving something with cinnamon. This is at least the third cinnamon roll recipe I've tried. The dough in this recipe is very easy to work and they rose up really well (unlike the bricks I've made before :-)). The final verdict? A real, honest-to-goodness gluten free cinnamon roll! I cannot thank you enough! I can't wait to use this recipe to make monkey bread! – Ligea Ruff, Boulder CO

  34. georgescookie says

    thank you so much for this recipe, even though it would be my third time trying out a gluten free recipe for cinnamon rolls. they look very light and fluffy, i can't wait to try them. mines always come out very heavy or crumbly. will definitely try out.

  35. chaitee says

    Hello there :) I finally got all the ingredients together for this (have been eyeing them up for a while now!) but couldn't find vanilla pudding mix or even anything that'd suffice. I'm in Australia so we don't have the same brands as you, any suggestions on what I could use instead?

    Also, I couldn't get my hands on potato starch (they had none in stock). I grabbed potato flour and arrowroot starch instead, which would be better to use?

    Sorry for the questions! I've been gluten free for years but haven't tackled anything like this recipe before.


  36. Jeanine says

    @chaitee, Hi Tee! No problems!

    Instead of the pudding mix, you could use either almond flour, or powdered milk. Something to up the protein a bit.

    Potato flour is very different from starch, so you won't want to use that. The arrowroot should be OK to use though. :)

    YOU CAN DO IT!! Any more questions, please ask!

  37. Tracee says

    We are a newly gluten free family…I tried your cinnamon rolls, but the dough never firmed up. I used all guar gum instead of xantham gum, could that be the problem? I baked them up anyways in little blobs, and they taste awesome!! They didn't crumble apart, and they were moist. Unfortunately they were UGLY!! Thanks for your website, it is so helpful!

  38. Jeanine - The Baking Beauties says

    @Tracee, Tracee, have you baked GF bread before? The dough is nothing like regular bread, in case you haven't. It is very soft. Be sure to check the pics that I link to (in a different GF cinnamon bun recipe), they show how to form the dough into rolls. Guar gum should work fine in these rolls, so I don't think that's it. Glad they were tasty though. :) Now we just need to work on making them pretty.

  39. Tracee says

    So Jeanine I tried them again today! I am supposed to bring cinnamon rolls to church tomorrow! IT WORKED!!! I did use xantham gum this time and I used dairy butter instead of the dairy free. So..note to self…don't mess with a good thing. I just run into sugar issues a lot. Gotta keep it low overall! Thanks for your encouragement!

  40. Jillian says

    I have book marked so many of your recipes from the site and this is the first I've tried. I've just recently been diagnosed with Celiac and my baby boy, 7 months isn't tolerating anything with gluten.. I'm hoping by the time he is eating full solids, I'll have some good recipes perfected! I'm literally grossed out by most packaged GF baked goods, although there are some that are yummy. Mine are rising as I write this, I'm very excited!! I'm by no means a baker, so, we'll see! Thanks for the recipe!

  41. caroline says

    i tweaked this a bit based on what i had around the house. i didn't use the xanthan gum or pudding mix, and decided not to use the 2T of oil or 1/2 c of water. also, i used 2 eggs instead of 1, an additional 1/2 c of starch, honey instead of sugar, and regular yeast instead of rapid-rising. because i got regular yeast, i let it proof in the warmed milk & honey first before mixing in w/ everything else.

    they turned out wonderfully! thanks for the recipe (even though i mangled it, but then, i've never followed a recipe to the letter in my life)

  42. llehmanp says

    These are so awesome!! I followed the recipe almost to a T, I just substituted 1 tbsp. agave nectar and 1 tbsp maple syrup for the corn syrup, I added twice as much raisins, and I cooked the topping a little longer so it was more caramel-y. My dad loved them for Father's Day, it was a great gift to give!

  43. Anonymous says

    I have been a quiet lurker of your blog for a while now but this is the first recipe that has tempted me to make a comment. I can't wait to try it this week. Thanks so very much for making this gluten-free lifestyle a bit more tolerable. It's great to have a food "back" after it feels like so much has been taken away. Please keep posting!!

  44. Anonymous says

    I just found this site searching for a gluten free cinnamon roll recipe. All of your supporters convinced me this was the recipe to try! It was super easy to assemble and since this is my first attempt at true gluten free baking I'm so excited to see how they taste. They're headed to a pot luck with me where there will be fellow GF foodies so I'll get some second opinions! Thanks so much for the awesome recipe and great directions. I can't wait for them to be done rising :)

    PS. The string trick was GREAT

  45. Jeanine - The Baking Beauties says

    @Anonymous, That's great, Anon. I don't believe in having to "go without", and am doing what I can to make great food available for Celiacs too. :)

  46. Bewitching says

    I have been trying to make GF cinnamon rolls forever, and these finally turned out!
    I added fresh blueberries to them right before I rolled them up! Worked great, tasted great, looked great, THANK YOU!

  47. Jeanine - The Baking Beauties says

    @Bewitching Woohoo!! Success! :) So happy for you. And wow, the addition of blueberries…that sounds AMAZING (and like something I need to try). Thanks for sharing your success & ideas, love it! :) Enjoy!

  48. Josh says

    Thank you so much. My wife, after many years of trying to find out what was wrong, finally found out that she was gluten intolerant. We’ve tried numerous baked gluten-free recipes and, while they were often “good”, they just didn’t satisfy her cravings for delicious baked goods. This recipe does. We even served them to her co-workers and almost everyone asked for the recipe, most not even knowing they were gluten-free.

    One time saver for those with a scale, the first two ingredients can be substituted (without pre-mixing the all-purpose gluten-free flour) as follows (rounded to the nearest gram).
    263g Superfine Brown Rice Flour
    107g Potato Starch (not flour)
    93g Tapioca Starch

    • says

      Josh, that is awesome!! All of it. first, I’m thrilled with the fact that your wife loves these cinnamon rolls. Then that people were asking for the recipe, super bonus. AND, the fact that you took the time to figure out the weight of the pre-blend in their individual flours/starches. NICE! Thank you! :)

  49. Teresa says

    These are fantastic !!!! My sixteen year old son sings your praises. He misses so much these kinds of treats. Now I can give them to him thanks to you. These are seriously better than the regular cinnamon rolls I used to make.Thank you so much for your blog. It has made our life so much easier.With two in the family unable to have gluten and my father with full blown celiacs, we now all eat GF to support each other. Your blog has made feeding a boy playing high school waterpolo doable (you can’t imagine the amount of calories this kid can consume after a three hour daily practice.) I was struggling until I found your site.

    • says

      Teresa, thanks so much! So glad that your son is enjoying them, and I truly believe these are better than a lot of “regular” recipes out there too. I’m so glad that you’ve joined us here, and glad that I can help! :)

  50. Janet says

    Thank you sooooo much for this recipe. These are THE BEST cinnamon rolls I have tasted since my gluten free life began 1 1/2 ago! They tasted just like the wheat flour ones I used to make, they were simple to make and I had all the ingredients in the cupboard. Now if I can just restrain myself from eating the whole pan!

  51. April says

    We made these last night & they are sooooo delicious! It’s nice to find a recipe that we can all eat together & enjoy! I took out the vanilla & turned the recipe into breadsticks tonight. We topped with butter & grated parmasean…another good option. I love that you can handle this dough! Thanks for sharing a great recipe!

  52. Merritt says

    This recipe sounds excellent, and I’ve never made homemade ones. I always used the store-bought-in-a-can for Christmas morning, but now need a gluten-free alternative. I have one problem though: I never use corn syrup. Have you had any experience with a substitution – like maple syrup?

  53. Katie says

    I followed the directions exactly, and they turned out great! Thank you so much! If I hadn’t made them myself, I wouldn’t have been able to tell they are gluten-free.

    • says

      That is the BEST compliment, thank you, Katie! What’s the point in baking if it tastes GF, huh? :) There are times I do that to myself too, where I stop and wonder, but realize I made it myself, so it must be safe!

  54. Angela says

    omg Just made these tonight for my husband who has celiac disease. These are by far the most amazing best tasting cinnamon buns I have ever tasted- blowing Cinnabun away by far! Seriously thank you so much for this amazing recipe!!!!!

    • says

      I use Kraft Jello brand instant pudding. If a Kraft product contains wheat, it will state it clearly. However, you could substitute it with 1/4 cup of dry milk powder as well. I’ve done both successfully.

      • Isie says

        Phew! Glad I stumbled upon this comment. I live in Australia and you can’t get instant pudding mix here, at least not the same kind as you can get in the USA and I’ve missed fluffy, puffed up cinnamon buns for a long time now! These look delicious.

  55. Ava says

    I was very excited to try these today, then I looked in the cupboard and someone ate all the pudding mixes. So I will be making these tomorrow after I get pudding. 😀

  56. Robin says

    I just made these, and I am wowwed. I love the sweetness to the dough. I didn’t bother with the topping, and it was still terrific. I think even my mother who just will not try any of my gluten free stuff, will like these.

    • says

      That’s awesome, Robin! Glad to hear they were a hit with you too. Funny how some people just get it in their head to not try GF things. Funny thing is, I sometimes have to double-check myself to make sure that what I’m eating actually IS gluten-free. That’s how good it is. :) Enjoy!

  57. Shannon says

    Hi! I am so excited to find this recipe. My 6 year old daughter was diagnosed with Celiac Disease 2 weeks ago and it has frankly been a nightmare. :( She has cried daily over the things she can’t eat. Our Christmas tradition is cinnamon rolls on Christmas morning and I am determined to continue that tradition. I am a little confused by the ingredients, I have not tried baking gluten free yet. Can I buy an all purpose gluten free flour and use 2 1/2 cups of that and still use all of the other ingredients listed? Or do I have to eliminate anything? Thank you!!

      • says

        Hi Shannon! Let the tradition continue!! :)

        I stock brown rice flour, potato starch and tapioca starch in my pantry at all times, those are my ‘necessary’ flours that I use. If you can find a GF preblended flour, feel free to use it, but I can not tell you what the results will be, as it may be slightly different. IF the pre-blended flour that you buy has xanthan gum in there already, i would cut back the xanthan gum to 1 tsp and omit the guar gum (one less thing to buy).
        If you have never baked gluten-free bread before, you will be surprised by the texture of the dough. It is a very sticky, soft dough. Before starting, please watch this video that I made for a Philadelphia cream cheese contest, it will give you a good visual for what the dough looks like, and how to work with it.

        I am not sure if a regular mixer will work, I guess it depends on how strong it is. The dough is thinner than a regular bread dough, but thicker than a thick cake batter. If you can use it, please do. If not, you have a chance to tone those arm muscles before the holidays, by using a wooden spoon. You just need to be sure to mix for a while, to get the xanthan gum going, and so that the dough gets the right texture.

        If you have any questions, please do not hesitate to email me (little email envelope above) and I will help you out. I know what it was like for me to switch over, I can’t imagine a child having to do it. :( I’ll do all I can to help you with the transition.

  58. Mo says

    My mother has passed down a similar cinnamon roll recipe, which my sisters and I have all modified for our own families. Rather than cook the topping, my mother covers the bottom of the pan with melted butter and spreads brown sugar on top of that. Then she places the cinnamon rolls on top. I have modified this because my family prefers our topping more crumbly than syrupy, so I put more butter inside the rolls and just put brown sugar in the bottom of the pan. When the butter inside the rolls melts, it moistens the brown sugar for a nice topping with a little less work. Now that I am trying to go gluten free, I will have to try this recipe for the dough. This is our traditional Christmas morning breakfast.

  59. Lindsay says

    So excited to make these for my mother & grandmother recently diagnosed with Celiac. Cinnamon rolls have long been a Christmas morning tradition that they missed out on last year. Any idea on how well they freeze? (after baking) Thanks so much :)

    • says

      Hi Lindsay,
      I haven’t tried freezing them after baking, but I have frozen the dough before baking. If you read the latest Monkey Bread post (done last Sunday), I gave instructions on freezing, rising & baking. I used the same sweet dough for the monkey bread that I do for the cinnamon rolls.

  60. Jill says

    Oh em gee! I made these today and they are super fabulous. I did have to make a few adjustments for other food allergies that I have though…I used almond milk, egg replacer and coconut sugar in this recipe, and while the flavor is still amazing they didn’t rise as much as yours did. I cannot believe how good these are. I’m going to try again in the next few days to see if I can get them to rise just a little more. :) Thanks for this awesome recipe. You made my year.

    • says

      Awesome! So glad to hear that, Jill! You’ve got a lot of adjustments that you made, but I don’t think they should affect the rise too much. Do you have fresh yeast? Maybe they just need a little more time. I also find that if I do 4 cinnamon rolls (I make 8 with this recipe) in an 8×8-inch pan, I get the best rise & shape. Even in the 9×9-inch pan they won’t rise as nicely. They need to be close to each other, but not too close, I guess. If you need any tips on how to make these, be sure to check out the video I made for a similar cinnamon bun.

  61. lindsay says

    the dough was super sticky and i had to use more flour to even roll it out. could this be from using bobs red mill flour? it is a bean flour. i followed all the directions too. i dont know what happened

  62. Katrina says

    I am super excited to bake these tomorrow morning. I have missed out on my families Christmas morning cinnamon rolls for far too long! I stumbled across your blog today looking for a recipe. I have them already to go in the fridge! I too thought the dough was very sticky when I rolled it out but used my own GF flour mixture similar ( I use Bette’s GF mixture) but after sprinkling a little more flour it worked out! Felt like a little kid again working the dough with my Gramma again! Thank you!

  63. Emily says


    I am excited to try these. Very excited, in fact.
    But I was wondering if the dough could be made in a bread machine? This is what I used to do with my Gluten-FULL cinnamon bun recipes.


    • says

      Sorry, I have no clue, as I do not own a bread machine. The dough is much, much softer than gluten full dough though, so I’m not sure if it would work the same or not. Sorry!

  64. Diane Humphrey says

    Do you have any suggestions for a ready made flour mix that would work well? I used to do the mix-your-own but flours went bad on me between baking spells, so I just buy already mixed now. I have Orgran self-rising flour… do you think that would work? I tried a Chebe mix for cinnamon rolls, and while I liked them fine, my daughter was not much impressed. 😉

    • says

      Sorry, Diane, I’m not sure what you could use. You could read through the comments, some people have been saying what other flour blends they have been using with success (or not so much success). I don’t have access to all the pre-blended flours, so I just mix my own.

  65. Tina says

    I just stumbled upon your website and just love it. I have been eating gluten free for just over 3 years now and just always made due without all the treats. However my daughter just started eating gluten free recently and so I started searching for some gluten-free recipes, and I’m just amazed and what is all out there. My daughter loves cinnamon rolls and I will definitely make them for her and ME. I can hardly wait. They look absolutely scrumptious!! Thank you so much. After looking at all these recipes the last few days, I am so motivated again to do some baking. Thank you !!! – Tina

  66. Janice says

    These were amazing! Even 4 days later they were still amazing! A bit of work, but not any more than any other made from scratch cinnamon roll recipe :) I didn’t change anything other than making a cream cheese frosting for the top also. I was probably on a sugar high for about 3 days…;)

  67. Angela says

    I made these tonight and they were awesome! I used my own flour blend i buy arrowroot , rice flour, tapioca, potato starch and corn starch and xanthum so i just used 3 cups of that and didn’t add any extra of anything, now i wasn’t sure if i was sposed to bake the buns on top of the melted butter corn syrup, brown sugar mixture? I just kinda diped them in there while we ate it. I have this recipe bookmarked now and want to make it for a potluck :) Its awesome that it does unroll

    • says

      Wonderful to hear, Angela! Glad that they were a hit. :)

      The “topping”, which is butter, brown sugar, syrup, vanilla & cream, actually gets poured into your baking pan before you put the rolls in there. That way, when you are finished baking them, you let them sit a few minutes, then flip them out onto a tray, and the syrup runs down them. Sounds pretty good to be dipping them in it too though. 😉

  68. Lois says

    This is a wonderful recipe!

    As for pre-blended GF flours, I used Bob’s Red Mill GF All-Purpose Flour, and then I added everything else as well – the tapioca startch, the guar gum, the xanthan gum – everything just like the recipe, and it turned out great!

    One commenter mentioned that using Bob’s Red Mill made for sticky dough and yes, that is true, so I just went my hands with room-temp water when I spread the dough on the plastic wrap sprinkled with sugar, and it worked fine – a little messy, but that’s to be expected.

    Thanks for the recipe!

  69. Sue says

    Made these on the weekend and they were great even my family who aren’t gluten free thought they were fabulous . I used a vanilla pudding mix by Cottees and it was mostly maize thickener as the Kraft jello one is not available in Australia. I would appreciate an opinion as to whether it would be better to use milk powder to “up” the protein content as mine didn’t look as good as yours even though they still tasted great!

  70. says

    Sue, you can absolutely use powdered milk in place the pudding mix, I’ve done it numerous times, and it has worked well. Glad to hear that they still tasted great though. :)

  71. Tony says

    Hi Jeanine, I came across this recipe back in December (just before the holidays). My wife and I were hosting Christmas dinner at our home, with my family. In typical tradition, my sister (who shares in the gluten intolerance alongside me…) asked if she could bring anything… well, I took the opportunity to share this recipe with her. And so began my new vice…. these were truly fabulous! I’m not a big dessert eater and it had been years since I had any rolls (sticky buns, etc..). I generally don’t indulge, but these… well, such a treat !

    Now… would you happen to have an exquisite gluten-free recipe for Milles-feuilles or Eclairs… 😉

  72. Terri says

    Hi, your cinnamon buns look amazin! Do you by chance have any recommendations for someone the cant have dairy? Pudding mixes contain milk, and I LOVE cinnamon buns and have been missing them. Thanks.

  73. Kelly says

    I tried making these today, but the dough didn’t rise for some reason. :( Did you do something special with the yeast? I used rapid rise yeast, and it didn’t rise at all in 45 minutes. I’m not sure what I did wrong. Aside from them being flat and dense, they tasted pretty good, so I’m sure if they do rise, they’ll be awesome.

    • says

      How old is your yeast, Kelly? How do you store it? I don’t do anything special with my yeast. I also use a rapid rise yeast, and let it rise in a warm, draft free place. Always works for me. sorry!

  74. Melissa says

    I am wanting to use this recipie to make a gluten free king cake for Mardi Gras. Do you think it will work okay if rather than rolling individual rolls I roll out all of the dough and twist it around into a ring? Or would I do three ropes and braid them together?… Any suggestions? I’ve tried to do this with other recipes other years as has never come out right. Alot of work for that disappointment but your site has inspired me to try again this year!

    Thank you!

    • says

      Melissa, I just made the cinnamon rolls and I believe you could easily make them in a ring instead of cutting individual rolls. Use the plastic wrap to move the log roll into a circle and seal ends together, carefully. I used to make sour cream pecan tea rings this way and cut the tops. Very elegant with glaze drizzled on the top. A pretty plate and you are ready to serve! “JOY”

  75. says

    I’m baking your recipe for cinnamon rolls as a guide using what ingredients I have and so far they are lovely. I had been waiting as I don’t usually buy pudding mix. Then I remembered I made my own pudding mix. My kids are all grown so I don’t make pudding often, but now with your inspiration I’ll be using it more:) The technique for rolling the cinnamon roll log is so effective!

    • Hanna says

      Joy, would you mind sharing your pudding mix? I would love to make my own and not buy! So excited to make these buns! Thanks so much.

  76. Maribel says

    These were wonderful! First time I’ve made cinnamon buns and my husband, who is gluten and casein-free and loves cinnamon buns, was so excited about these. I’m not much of a baker so I’m always concerned about substituting but I really wanted to make these this morning. I didn’t have instant vanilla pudding so I used regular; substituted almond milk for milk and soy creamer for whipping cream. The only substitution that didn’t seem to work was active yeast versus the rapid rise. They didn’t ever rise and were more dense than I think they would have been otherwise. I did a little research after and found that this is a big no no in baking. None-the-less they were wonderful and I now I know they will be even better next time with the right yeast. Thank you!

  77. Leah says

    I love the sound of this recipe…but, I have to make gluten and dairy free cinnamon buns for daughter’s sleepover next week. I don’t really have time to experiment too much to get the right combo. Any suggestions to substitute pudding mix/dry milk powder?

    • says

      I have not tried to replace the egg. I think I would start with a “flax egg” (3 Tbsp water mixed with 1 Tbsp ground flaxseed), but I have not tried it myself. If you do, let me know how it works for you!

  78. Michael Ludden says

    Are you sure about the flour 2.5 cups?! KB is making these for me and the dough is runny as all get out

    • says

      Yes, 2 1/2 cups of the mixed flour, and 1/2 cup of tapioca starch. Watching the video will give you an idea of what the dough is like. Hope this helps, add another 1/2 cup of the all purpose flour mix if necessary, but you don’t want the dough to be as stiff as regular dough, it needs to still be very soft.

  79. Alice says

    Once again, a recipe from you that I am very excited to make. I’m sure my hubby will be very excited to finally have a cinnamon bun that isn’t crumbly and hard! Just one question…if I use regular yeast would I have to desolve it in the liquid first or just add it to the dry? :)

  80. Bit mama says

    Went to Ikea the other day and HAS to try these. I seriously had to freeze some to keep from eating all 8 of them. Lots of steps, but really not that difficult. Great recipe! Only thing I’d change is the pinch of salt in the topping might want to be a very generous pinch. I added a shake or two to each roll after baking.

  81. Elizabeth says

    I just finished baking these and had two because they were so good. I haven’t been able to have a cinnamon roll in 4 years because of the gluten. So these are a big treat for me! I’m looking forward to trying more of your recipes.

  82. Jessie says

    Thanks so much for this recipe!!! We had them for breakfast this morning and they were scrumptious! They didn’t turn out quite as deliciously gooey as yours look since I didn’t make your “topping” recipe (bad idea, I’m TOTALLY using it next time! You know what you’re doing. :)

    A question: what size pan do you bake yours in? I made 8 in two 8x8s, and they didn’t quite fill it out.

    • says

      Nice! yeah, we like the syrupy topping (well, it’s topping after flipping it), it kinda bakes up into the buns when baking, and makes them nice & sticky.
      Lately I’ve been squeezing them into a 9×13, just arranging them so they have enough room to grow when rising & baking.

  83. says

    I found this site and recipe on Google last night. I made these today – they were fantastic! Really awesome, sweet, soft and they stayed together. Thank you so so much! I promise to leave a shout-out to you on my blog!

  84. Siyen says

    These look wonderful! And I was so pleased to see a gf and dairy free recipe update! I am wondering however if you have a good recommendation for the almond flour in the gf/df version. I’m trying to accomadate my family with gluten intolerance as well as allergies to dairy, peanuts and tree nuts. My daughter who is the nut allergic in the bunch can have coconut though. I was thinking maybe replacing the almond flour with coconut flour or flax meal. What do you think? She can also have seeds so maybe sunflower seed meal or similar?

    • says

      Hmm…can you use a dairy free powdered milk? Like a soy milk powder? If it comes down to that being the only ingredient that you can’t use, I would just omit it. It is there to boost the amount of protein in the dough, but I think if it’s omitted, they should still turn out OK, maybe just a little drier. If you have sunflower meal, you could try that, but I haven’t tried it, so I’m not sure. Let me know what changes you end up making!

  85. Susan says

    Your cinnamon buns look so good, I had to try making them. I followed the recipe exactly (using Bob’s Red Mill All Purpose Gluten Free Flour and all the other dry ingredients) but my dough turned out much runnier than yours in the video. Stuck to the plastic wrap, didn’t hold its’ shape. I’ve put in in the freezer in hopes that I can firm it up enough to slice it. I’m wondering if you scoop your flour or do you spoon it into the measuring cup and level it off. I’m suspecting I don’t have as much flour as you do.

    I noticed a gentleman posted weights (I typically use a scale for bread making), but are they just the ingredients that make up your gluten free flour, or would the first two count as the flour? I’ll try weighing next time but would love to hear your measure method as it does make a difference (at least with regular flour). And this is only my second attempt at GF baking, so I know I have much to learn. Your video was very helpful! Thanks!

    • says

      Hi Susan!
      If at first you don’t succeed, try, try again. :) Did you still add the xanthan gum?
      I also find that spraying the dough with a little bit of non-stick spray helps it to not stick to the plastic when I smooth it out. Oh, and I’m a scooper, not a spooner, when it comes to flours, so I’m sure that can make a difference. :)

  86. Crystal says

    These sound amazing! Is there a difference between brown rice flour and superfine brown rice flour? My stores only sell what’s labeled as brown rice flour. Thanks!

    • says

      Crystal, it sort of depends on the brand. I usually include “Superfine” for those in the US, because some brands that say ‘brown rice’ are gritty. Myself, the stuff I buy is just labelled ‘brown rice’, and I have no problems with it. :)

  87. Sydney says

    These were incredible! My husband called them “phenomenal” and the “best cinnamon rolls he’s ever had” :)

    I used 1 and 1/4 cup half and half, as I didn’t have any milk powder or milk, and I used Arrowhead Mills flour blend.

    The dough was so easy to work with! I will be making these a LOT, I’m sure. Thank you!!!

  88. Racquel Bailey says

    This cinnamon rolls were soooooooooo delicious and tasty i loved them and so did my family!!!

  89. says

    I will be baking these for my mom the next time I visit her. She went gluten-free last summer and doesn’t enjoy nearly as many treats as she used to. This recipe will help combat that. :)

    Best Wishes, and Thank you,


  90. Jools says

    Dear Jeanine,
    My son called these “terribly delicious” and as my family is utterly spoiled since I am an avid baker, it’s quite a compliment. The fun thing is that I’ve been looking for a recipe like this ever since my daughter (of now 8) was diagnosed with Coeliac Disease, it was the last glutenfull thing I baked 6 years ago. And today, after a zillion attempts ending in the bin, I can climb on my rooftop and shout it out: Mission Impossible Accomplished!!!! Thanks ever so much. This dough is versatile enough to make loads of sweet, buttery, spicy, bready-cakey stuff that people in my part of the world (The Netherlands, Europe) are so fond of. I’m already dreaming of a very bun-filled Christmas! Thanks, thanks, thanks!!!

    • Jeanine says

      Haha, that is awesome!! So happy to hear that, Jools! :) It is a very versatile dough, I’ve used it for Monkey bread, and King Cake, both with huge success. Not to mention, different flavoured rolls. So happy to hear that rolls are back in your life again. :)

  91. Kat says

    Hi, I just love these cinnamon buns! Delish! Just wondering if you have ever tried leaving it whole and baking it as a cinnamon swirl loaf instead of the buns? I am trying to take the ‘lazy’ route! I really enjoy your blog/website, thanks for sharing. I am also a fellow Manitoban :)

  92. says

    I just tried your cinnamon bun recipe and was met with great (yummy) success! I posted your recipe on my blog to promote your website and added a few links. I look forward to trying more of your recipes! Thank you!

  93. Sandy says

    Hi, I was wondering the 1 1/2 c replacement with the note…then still add another 1/2 c tapioca or just the 2/3rds cup that is in the note?

    • Jeanine says

      The NOTE is a flour blend that I use. You will not use all of that flour in this recipe, that is an “all purpose” blend that I use. When blended, you use 2 1/2 cups of the all-purpose mix, plus 1/2 cup tapioca starch.

  94. says

    These are amazing – fresh and reheated from frozen. I may have died, gone to heaven, nominated you for sainthood and been sent back to spread the Word on these delicious buns. (So I blogged about you!) These are going to the community fundraiser for sure. (And you can bet I’ll send em your way for the recipe!)

    • Jeanine says

      That’s the best review ever, Michelle! Love it! I tried leaving a comment on your blog, but kept getting an error, so it either didn’t go through at all, or it went through 3 times. 😛 Thanks for the feedback!

  95. Kim says

    I am curious what purpose the pudding mix/almond flour serves in the recipe. We cannot have almond flour and don’t use pudding mix…so I am trying to figure out if I need to include that in the recipe or what I could use as a substitute. Maybe leaving it out would be ok?
    Thanks for your help! These look amazing and I am anxious to try them. I haven’t had a good cinnamon roll in who knows how long!

    • Jeanine says

      hi Kim,
      They just up the protein in the dough. You could use instant milk powder, or just omit it all together. It should still work alright, maybe just a wee bit drier than if it were included. If you try without, please report back with how they turned out, OK? And although it’s a lot to read through, you can find great information & tips in the comments to this post too. :)

  96. Erin says

    Just made this recipe for a bakesale! I have to be gluten free so I choose not to have items in my house that could potentially make me sick. These are DELICIOUS! I gave one to my husband to try and he thought they were the real thing (meaning chock full of gluten)! I am super excited about these bad boys!!

  97. Shannon Koller says

    the cinnamon buns are proofing as I type I have tried other cinnamon bun recipes before and even at this stage they have been the easiest to put together and handle. I know they are going to be awesome.This is the first of 25 recipes Ihave downloaded of yours to try over the next few weeks I am so excited. I have already shared the recipes with 3 family members all celiac. the pumkin cream cheese muffins are next and I can brew my own Tim’s awwww the smells of fall

  98. Theresa says

    I was having a craving and decided to make these. It was late at night and I knew I shouldn’t be eating anything but PMS does strange things sometimes. In an effort at restraint or just laziness I didn’t make the topping but just made the dough and then filled the buns with the cinnamon/sugar/butter mixture. Around here there is an Acadian cinnamon bun made with a flakey pastry and unadorned so I was kind of aiming for that. O M G! They were amazing! A lot of the yeast risen stuff I’ve made GF just doesn’t rise at all. These, with a combo of quick and slow leaveners worked beautifully. The carmelization of the overflow sugar made these deliciously crunchy with a crisp toffee base. Truly a recipe worth trying again but with nuts and topping. Thankyou, thankyou, thankyou.

  99. Kito says

    This GF cinnamon roll receipe is fabulous and easy for even a novice to do. Thanks for sharing this recipe. I can finally have good cinnamon rolls again and not the awful hard GF version sold in the store.

  100. Sherri says

    Jeanine ~ I like to do cinnamon rolls in bulk. Can I double this recipe, like traditional, or does it need to be single?

  101. Cindy says

    Wow, the kitchen smells great and the buns are still only rising! Substituted a few things- agave for corn syrup, coconut milk for whipping cream, and it all went together as you said. Video helped, but I thought “where’s the cream cheese ?” in the list of ingredients. Couldn’t resist using it, so in it went! Cutting with floss is brilliant!

  102. Lori says

    These look so good. My son is gluten and dairy free. But he is also rice free, which is a real pain in the GF world. Any idea what I could substitute the rice flour with? More almond flour, teff, amaranth? Would love to serve these Christmas morning.

    • Jeanine says

      Hi Lori, I think a sorghum/amaranth combination could replace the rice flour quite well, but I haven’t tried it myself, so no guarantees, sorry!

  103. RobinM says

    Jeanine, Thank you for the brilliant tutorial–I have been baking gluten free for about 10 years (I often host my Aunt Cheryl who has celiac’s but I now bake for myself as well–gluten sensitivity) and I don’t make cinnamon rolls for myself because it has been such a struggle or they have been terribly disappointing! Following your tutorial I now have tools to use for other gluten free items (cinnamon swirl bread to name one), and these rolls were fantastic! I do have a question though. For this (and other recipes I have used it in) I whirl my brown rice flour in a food processor. It breaks it down a bit further, but in no way could it be described as superfine. I have not found superfine brown rice flour here in Central New York State and wonder where you buy yours?? Thanks! You ROCK, Jeanine!

  104. Linda says

    Beautiful Jeanine!!! Just beautiful! I ahve a question though….as I CANNOT tolerate guar gum, should I then make up the difference with more xanthyn gum or do I need to use different flours? I’m new to this gluten free thing and still feeling my way around. Thanks for being here with your great recipes!!!!!

  105. says

    Hi there! This looks awesome; really appreciate the milk-free substitutions.
    Was wondering if I could sub either agave nectar or honey for the corn syrup; I don’t eat it.
    Thank you!
    Anne Seebaldt

    • Jeanine says

      You may be able to, it’ll just change the taste of it. The best substitute I can think of (and have used) is maple syrup. DELICIOUS!

  106. Cyndi Haifley says

    I cannot tell you how excited I am to get cinnamon rolls for Christmas! I was wondering how much I could do ahead… Could I totally make them and let them rise and bake in the morning?

  107. says

    Hi Jeanine :) I had such success with your oatmeal raisin bread that I am giving these a try for breakfast tomorrow! I have them hanging out in the fridge waiting to bake in the morning. Thanks for all you do, I really enjoy your recipes and always get compliments on them when non-gluties eat them! Happy holidays!


  108. sheri says

    Made these for the family. They don’t really eat gluten-free, but they did today! Wonderful, and I even forgot to put in the extra tapioca starch, as I used a gf baking mix. They were a little doughy, but absolutely delicious! Will be making them again.

  109. Karen says

    These were AWESOME!!!! Thanks again for your delicious recipe! Our Christmas tradition is cinnamon buns and berries for breakfast. It has been almost a year since I discovered my Gluten intolerance and I thought I would have to miss out on my tasty Christmas treat but you came to the rescue and I didn’t have to sacrifice at all! I made the regular pillsbury ones for the rest of the family and I made the GF ones for myself. Well my husband too one peak at my plate and decided he wanted one of mine as well as his…..and he preferred the GF!!! Thanks for sharing your recipes :)

  110. says

    Wow!!! These are the best GF ever!!! Even though I forgot the egg and omitted the corn syrup, these still were absolutely amazing. I cooked them the day before Christmas and warmed them on Christmas morning, what a hit. Thanks for helping me keep my tradition going!! Happy New Year to all.

  111. Erin says

    I could just cry. I just made these and I have literally tired 50 different recipes. We have misses cinnamon bus so much. Thanks so so much from the bottom of our tummies!

  112. JenG says

    My family and I loved these cinnamon rolls. I made them the day before Christmas and refridgerated them before baking them on Christmas. I got them out about an hour and a half before baking to allow for plenty of time to rise. The timing worked perfectly. One thing I may do differently is double the Topping next time. I often find that GF baked goods often absorb many liquid additions.

  113. Marcia says

    These are THE BEST gluten free cinnamon rolls!! Thank you, thank you! I freeze half of my rolls after being baked in individual bags so I can easily thaw and take them to work with me- they were great, even after being frozen!

  114. Laurel says

    If I learned to read instructions I would have used 1/4C almond meal instead of lucuma powder but I don’t mind that mine weren’t quite as sturdy as yours because right now I am completely stuffed to the gills with cinnamon rolls. I think my blood is probably 99.9% sugar.
    I used a flax egg plus 1/4 tsp baking soda to replace the dairy egg. That would be 1 Tbsp finely ground flax plus 2 Tbsp warm water, whisked together and let set about 5 minutes until it’s gooey like a real egg would be. I also used vegan butter and mimic cream (a bit diluted for the water/milk) and straight for the whipping cream.
    One other thing I would suggest if anyone’s reading this. Prepare the filling and topping first and set aside. I didn’t and so my dough had begun to rise before it should have which made it more difficult to work with.
    Jeanine you are such a frickin’ genius. You always hit it out of the park.
    Oh yeah, one more thing for anyone having trouble with gums – I used konjac powder (glucomannan) which I got here it’s a Japanese gelling agent made completely from a sea vegetable and I’ve been using it to replace the gums I react to. xoxox

  115. Mandy says

    This looks like an awesome recipe and I can’t wait to try it for both my daughter and my mother, both who are celiac. One question, and forgive me if it’s been asked before, I have a GF flour blend I’d like to use and it already contains the xantham gum. How do you think it would work if I used it in the quantity of 3 cups (to replace the GF flour + 1/2 cup tapioca starch) plus 1 extra TBSP to replace the xantham gum? The brand I have is Namaste Foods Perfect Flour Blend.

    • Jeanine says

      I think that would work beautifully!! :) I would only add 2 tsp of xanthan though, since the mix already has some, and use the preblended flour mix that you have.

  116. Vicki says

    I made these today for my celiac boys, and they said they felt as if they were in heaven eating them. My non-GF friend had a bite and raved as well. Thank you for this wonderful recipe. I used Meister’s gluten free flour. It contains xanthan gum, so I did not include any extra. The dough was super easy to work with, and the taste was yummy!

  117. stephanie says

    Amazing! Thank you so much for this recipe – I walk by a Cinabon once a week, and now I get to indulge my craving. Pretty much made them ‘as is’ – except substituted Almond Milk for regular milk, and added extra cinnamon sugar in the center. Thank you so much for sharing your recipes – you are my go to source for gf recipes!

    • Jeanine says

      My pleasure! So glad to hear that you’ve enjoyed them. It’s hard to walk past a cinnabon store and smell that, but never have it. 😛 Enjoy the gluten-free version instead. 😀

  118. Vivi says

    Cinnamon rolls, after more than 10 years, they taste heaven. Thanks Jeanine. Even my son, who is not GF prefer this than Cinabon. Although extreemly yummy, the rolls are more crumbly than the real one (the character of a lot of gluten free baking?), any idea how to make them fluffier (I use 1/2 cup grounded almond, should I increase this amount) ? They are also too sweet for my taste, so next time I will use half of the sugar for the topping and filling.

    I also made your cream puff Jeanine, and they absolutely gorgeous. Thanks for making GF life better.

    • Jeanine says

      Glad to hear they were yummy, Vivi! I have no idea why they would be crumbly though, since mine never are. I`m not 100% sure… If you find them too sweet, you can eliminate the syrup topping all together and line the baking pan with parchment paper, that works well also. The almond is probably weighing them down a bit, depending on how finely ground they are. I don’t think adding more would make them fluffier. Thanks for the feedback!

      • Vivi says

        I talked to my friend and she asked what kind of yeast that I used; apperently I used regular yeast and not the quick raising ones. I made a batch today with the quick raising one and bake half. It turn out to be the most delicious GF bread that I ever taste !!!!!!! ABSOLUTELY AMAZING.
        I put another pan in the fridge for tomorrow morning baking (it does not make sense to freeze it if I just want to keep it for a day right?) How long do I have to leave it in the kitchen counter before baking?

        • says

          Ah, yes, regular yeast needs to be proofed, where quick rise can be added straight to the dry ingredients. Glad to hear that makes a difference!
          Tomorrow, maybe just leave them on the counter long enough for them to warm up. I’m not sure how much they’ll grow in the fridge (they may rise a little), but let them warm up, maybe 1/2 hr, on the counter and bake the same way you would when you bake them right away. They should work just fine that way. :)

      • Vivi says

        Btw, my son said that he likes the previous version better because it taste more like scones, lol. Now I have to look for scone recipe :).

        • says

          Oh, and I have a few amazing scones recipes here too – the Vanilla Scones and the Pumpkin Spice Scones are my favorite – you could easily top them with a cinnamon & sugar mixture, and drizzle with icing. Mmm…

  119. Brenda says

    Sadly I am Tapioca intolerant. Bane of my gluten-free cooking LIFE. Do you think I can I sub in something like arrowroot or corn starch? I know they don’t behave exactly like tapioca, but a girl can hope, right?

    • Jeanine says

      I would try either cornstarch or arrowroot – or both. The weights are very similar to tapioca, so hopefully it’ll act in a very similar way. If you try it, let me know!

  120. says

    I made these last night for our breakfast this morning. *sigh* They. Were. Amazing. Plain and simple. :) My kids helped a bit and I’m almost certain my husband was drooling at one point. 😀 My oven bakes hotter, so I put them in for 22 minutes, hear the timer beep, got up to get them and hear this noise from the other room. I turn around a second later after setting the timer for another minute to see my husband rushing into the room, sees they aren’t don’t and gets this disappointed look. Lol. When I put them on the counter to cool, he leans over them inhaling deeply. 😀 Being the good parents we are, we had to test them last night. 😀 Thank you for sharing this recipe! I’ve already passed it along to friends. :)

  121. Daria says

    I made these for my family last night and they couldn’t believe these were actually gluten free… I have tried many gluten free cinnamon roll recipes and this one is by far the best. I used Arthur King Flour- Gluten Free Multi-Purpose Flour and instead of an extra half a cup of tapioca flour I just put another half cup of the flour and it worked perfectly. Thank you do much for this recipe, I can finally enjoy cinnamon rolls again.

    • Alyssa says

      Hi Daria – I have never made this recipe but would love to try, and I generally like to use the King Arthur Flour as well. I was wondering, did you substitute all the flour mixes (1 2/3 cup (260 grams) brown rice flour, 1/2 cup (100 grams) potato starch, 1/3 cup PLUS 1/2 cup (105 grams) tapioca starch) for the King Arthur Flour? If so, how much did you use? I’m assuming 3 cups? And you left everything else the same? Thanks so much!

  122. Chantel says

    I just did these, waiting for the rise, but watched your video, and my dough was sticky and soft, no way I could spread the filling so smoothly like yours – recommendations?

    • says

      Hi Chantel, I just saw your message on FB. If the dough is too soft, it could be your xanthan (I’ve had a problem with a dud xanthan, cookies ran), or that you didn’t mix the dough long enough for it to all come together properly (that is why I encourage using a mixer of some sort for bread doughs). Besides that – next time, add a few extra Tbsp of flour if the dough still seems too soft.

  123. emmainab says

    Hi Jeanine, I am going to make these this week. I have tapioca flour. Should I look for starch or will the flour do? Also what is the advantage of cider vinegar over regular? Thank you, I can’t wait to wow my GF friend with this one.

    • says

      Hi emmainab – Tapioca starch and flour are the same thing. Unlike potato starch & flour, which are two totally different beasts. So, the tapioca flour would be perfect. :)
      I’m thinking you could probably use regular vinegar, if you don’t have apple cider, I wouldn’t bother going out and buying it just for this recipe.
      Good luck!

  124. Michaela says

    Thank you some much for the video! I have tried 2 different times to make gf cinnamon rolls and was so frustrated when it came time to roll the dough into a bun! Awesome video..can’t wait to make these today..mmmm

  125. Katie says

    These just came out of my oven smelling like heaven itself and i couldn’t help but taste them straight away! i was a little bit worried as i didn’t realise potato starch and potato flour were different until i read a comment on here and they were already rising away! but im glad to say they turned out just fine!!! they were sooooo yummy. I have never have cinnamon buns before (not that big here in AUS) but have been dying to try them! thank you for the beautiful recipe. although they turned out i will use the starch next time and they will be even better! Thanks again!

  126. Aryn says

    Hi Jeanine… I love your site, everything is amazing :-) I’m not sure if its my elevation (in northern BC) but my dough is really mucky… Would you recommend me to add more flour or decrease the water? Or is there another suggestion? Thanks :/)
    – Aryn

    • says

      If you’ve already got it mixed, I would add more flour, but next time, start out with a few tablespoons less. Easier to add more than take away. 😉
      The dough is much softer than wheat-based dough though, if it were the same the rolls would be very hard and dry.

  127. Tim C says

    Hi Jeanie,

    My son and I made these over the weekend. They were fantastic…yes were!! We made 12 and they have ….er….umm all been eaten.
    Yum, fantastic recipe!!

    We glazed ours with icing sugar (we are in the UK so read – frosting :-) )

    Thank you

  128. Amy says

    I made these today, they are currently rising in the oven! But, I must have done something wrong. They were so sticky I couldn’t even touch them! They ended up looking like piles of goo in the pan! I am sure they will still taste great though. Any suggestions for me, or thoughts on what could have gone wrong?

    • says

      Oh no! Wish you’d seen it too. :) I’m in the process of getting the recipe with weights, because I find that with breads (especially one you’re supposed to handle), the variation in how much is in a cup alters the end result quite a bit.

  129. says

    Hi! Just got these beauties out of the oven. Delicious!

    I used a store bought all-purpose gluten-free flour and didn’t exactly get your picture-perfect buns, but I am really happy with the result just the same and am looking forward to try them again with your recommended flour mix.

    I’m not a fan of sugar, so I substituted it for maple syrup in the dough. For the filling, I used paste from soaked dates, thinned with maple syrup (looove maple syrup!) and of course a lot of cinnamon! It tastes great!

    Thank your for this recipe. I’m very happy to have stumbled your blog and can’t wait trying other recipes!

  130. Katie says

    So, I just tried this recipe and it was AMAZING! I haven’t had a decent cinnamon roll in seven years, and this was spectacular! However, my dough turned out VERY sticky — cutting the rolls was easy enough, but I had eons of trouble trying to transfer them to the pan and seriously messed up a few of them. (a good amount of the dough ended up on my fingers… oops.) Any tips on what might have caused that, or, if that’s normal, how you get them into the pan without causing cinnamon roll dough-icide?

    • says

      Oh, Katie, you made me laugh at “dough-icide”! Too funny. :) I find that breads are more difficult to get ‘just right’, especially one that requires handling like this dough does. That is why I’ve included the weights for the flours/starches, just in case we don’t measure our flours the exact same way. If you go by the weights, you should get consistent results every time. I’m sure they still baked up nicely, but yeah, you want to be able to get them to the pan. 😉

  131. Sarah says


    OMG these look so yummie however I’ single and wondering if they will freeze well? If so how would you suggest to do so?


    • says

      Hi Sarah, Here’s what I would do…
      I would mix up the dough, and place them into individual foil pot pie tins (you know, the disposable kind). So, I’d divide the sauce between 8 of them, place one cinnamon bun per, flatten it a little, then wrap it up in foil & plastic wrap, place it on a cookie sheet and freeze them. Then place them in resealable plastic bags, just to be sure. THEN, when it came time to bake, I’d remove them from the freezer, let them sit on the counter for about an hour before baking (you can also let it defrost in the fridge overnight, then rise for 30-40 minutes before baking). Once you can tell they have grown (risen), you bake it. Maybe tuck it in the oven with something else, or you could experiment with using a toaster oven to bake it. That way, you can have one fresh cinnamon bun at a time, and not feel like you need to eat the whole pan. 😉

    • says

      Of course, that long explanation was for fresh ones. :) If you’ve baked them and want to freeze them, just wrap them up really well in plastic & foil, and freeze. You’ll need to warm them up to get them to be soft & ‘fresh-like’ again, but I believe it should work. :)

  132. Sue says

    Fabulous Recipe. Best baking I’ve done since going GF 2+ years ago. Tons of ingredients, but well worth it. Thanks. Also, they freeze quite well after cooking. Just microwave for about 25 seconds to enjoy them another day.

  133. christy Mcdowell says

    I was wondering what you would sub for the potato as I am allergic to potato, sunflower, wheat, sesame.

    • says

      Christy, I haven’t tried it, but arrowroot may work. Whatever you sub it with, going by the weight, and not the volume, would probably be the best bet, since all the starches and flours do have different weights.

  134. Adelle says

    After coming across this website and trying your amazing donuts I was surprised that I could enjoy food just as I used to.
    Today i decided to try this recipe, however I made them into savoury cheese and herb scrolls.
    My gosh, they were incredible.
    I never thought I would be eating food which tastes just like The food i used to eat!
    Thank you Jeanine!

    • says

      Adelle, your comment just makes me smile from ear to ear. So glad that you’re enjoying baking again, and realizing that food can taste great, even without the gluten. :) And those savoury rolls sound AMAZING!

  135. Melissa Blickem says

    I just want to let you know grateful I am to you for all you do for all of us. Anytime I want to bake something, I come to you first. Everything is so yummy and never a mystery. You videos have saved me a number of times!

    You are awesome! Thank you Thank you Thank you!!!

  136. Sue L says

    I can’t count how many times I have read a comment like “best ever” or “just like the gluten variety” only to make a batch and find out it is barely edible. SO I was skeptical when I tried this recipe, but was desperate enough to give it a try. SO GLAD I DID! These truly are the best cinnamon rolls I have ever made! FABULOUS RECIPE! You won’t want to share. For those who have inquired about freezing, I baked the rolls, then froze them in individual baggies. A few seconds in the microwave and they are just as good as hot out of the oven. My only complaint is there are so many ingredients, but as I said, they are worth it! Thanks for sharing!

    • says

      Oh, Sue, I could hug you! When I began reading your comment I thought “oh oh, someone else had trouble”, but then it turns out they worked for you! Yeah!! 😀 Phew!
      I agree, the ingredient list is too long. But, sometimes what works is just worth it. I’ve been playing around, trying to figure ways to cut the list back a bit. Maybe next time you’ll just have to measure out the dry ingredients twice, once in your mixing bowl and the other in a ziplock bag. Then it’ll be ready to go next time. 😉
      Thanks for your comment, I’m so glad that they were a hit with you!

  137. Steph says

    These are amazing!!! My husband has not had a good cinnamon bun in 3 years and was so thrilled when these came out of the oven and tasted so very good. I have served these to friends who have loved them and no one would guess that they are GF. I am in love with your blog! I have also made your pizza crust and cupcakes and they have been wonderful as well. Thank you for all your hard work into making these recipes! You have just made my life so much easier!!

  138. Annie says

    I just found your blog and this recipe. The kids and I are getting ready to make these this morning to celebrate Cinnamon Bun Day. Did you know October 4th is Cinnamon Bun Day in Sweden? Thanks for the recipe and the video tutorial.

    Happy Cinnamon Day!!!

  139. Beth says


    WOW, these are absolutely amazing. I have been trying for years to make cinnamon rolls for my 8-year old but nothing has ever tasted or looked good enough. These rolls rival Cinnabon!! Thank you so much for making our son have cinnamon buns again.

    I changed up the recipe a bit to fit our needs. He has a ton of allergies (wheat, barley, rye, sweet potato, egg, dairy, soy, finned fish, turkey, pork, peanuts and tree nuts) so I needed to even adapt the dairy free version as well.

    I wanted to share what I used because anyone else who has an egg, soy and dairy as well can still enjoy these buns!!

    in place of butter I used Soy Free Earth Balance (red package)

    in place of heavy whipping cream I used Pacific Oat Milk

    Jell-o Instant Vanilla pudding is actually dairy and soy free! :)

    I used Gluten Free baking powder

    in place of 1 large egg I used – 2 tbsp potato starch mixed with 2 tbsp water

    I’ve got another batch rising right now to make those donuts someone mentioned. It’s so exciting to have these treats back in the house.

    Thank you so much for sharing your recipe!

  140. says

    I actually had to present this blog post, “The Best Gluten-free Cinnamon Buns | The Baking Beauties” with my best pals on facebook .
    com. Isimply just wished to distribute your very
    good posting! Thx, German

  141. Jen says

    I found out a week ago today that I have celiac and have a football brunch for my boys. I thought I would be sitting there with nothing to eat but, today I made these rolls and I’ll be making them dairy free for me and my son who has a dairy allergy. They were DELISH!!!!! We topped with a simple almond milk and powdered sugar frosting. Thanks so much for making food not so scary!!!

    • says

      Jen, I’m a little jealous that you figured it out so quickly. :) At a week past diagnosis, I was still eating horrible food and wondering how I was going to make this work. lol So glad to hear that everyone enjoyed the cinnamon rolls though, that’s awesome! Welcome to the wonderful world of feeling better, and eating great. :)

  142. Jennifer says

    Hey, I had a few questions for you. My husbands co workers asked me to make my usual Christmas Gift Cinnamon Rolls Gluten Free, I think after watching your recipe here, I’d like to just use the dough recipe, and then add my cinnamon and frosting to the mix.

    Since I am not on a Gluten Free diet, is there anything I need to know? I would be adding mainly sugars, butter, lemon juice, cinnamon to it in addition. ALso, Is Starch the same as Flour? Are you willing to just email me?


    • says

      Hi Jennifer! You should be able to use this dough, and your filling without a problem. Tapioca starch & flour are the same thing, but potato starch and potato flour are two very different things, you can’t interchange those two.
      Happy Holidays!

  143. says

    I want to thank you for this recipe. We were all diagnosed this year with Chronic Lyme Disease and had to go gluten free. I decided to try this recipe as a sweet treat for a cold Sunday morning.

    All I can say is WOW and THANK YOU! It is so nice to have a treat like this, and I’m not a great baker, but your instructions were excellent.

    I did use Bob’s Red Mill All Purpose flour for a substitute for the brown rice flour and the flavor was excellent. Also, I did the milk substitutes with coconut milk… just in case anyone asks about that kind of thing. :-)

    Thanks, again1

    • says

      Wonderful!! :) So glad to hear that, and glad to read that you found the instructions to be clear, that’s important to me too. Thanks for sharing that the coconut milk worked as a dairy substitute!

    • Kathleen says

      HI Amanda,
      I was going to make this for my daughter for Christmas Eve who also has Chronic Lyme. I have the all purpose flour from Bob’s Mill. Did you still use the potato starch? I am trying to find some in our little desert town!
      Thank you!

  144. Amanda says

    These were so good I cannot even begin to describe! It was like I just picked them up from the Cinnabon counter (I made a cream cheese frosting to accompany the rolls)! This was such a treat and I want to thank you for coming up with such wonderful recipes.

  145. Tara says

    Can these be made ahead and frozen? would you let them rise before or after freezing? These look amazing wanting to make them for Christmas Morning!

    • says

      Great question, Tara, and one I’m sure I”ll be asked a lot in the next few weeks, so I added the info the post.
      Make it Ahead of Time: The great news is I have done some testing with this recipe. You can form the rolls, get it all prepped and in the baking pan, wrap it up in plastic wrap (a few layers is best), and put it straight in the freezer. Decide when you want to bake it (like Christmas morning), and take it out of the freezer the night before, letting it defrost (still covered) in the fridge. In the morning (when you are awoken at 5:00 a.m. by the kids) place the pan of cinnamon rolls into a warm, draft-free place. I like to warm my oven slightly, and place the baking pan in there to get it nice & cozy warm. After it has risen, bake it, and it will be just as good as if you hadn’t made it ahead of time. I would not recommend freezing it for longer than 1 week, but you can easily make it a few days in advance and use this method without a problem

      • Tara says

        thanks Im making them today to have in the a.m and this is much easier than trying to make a mess before company comes over :) I made the carmel rolls today as a tester and oh my word they were good now im making the cream cheese and orange rolls. you truly are a life saver. my husband was worried we’d have to break our tradition of having cinnamon rolls for christmas :)

  146. Shannon says

    This is a great recipe whether you are gluten free or not. I found the filling to be rather stiff to spread on the soft dough because I did use the full amount of cinnamon, so I will just add a bit more butter next time. I also added nuts to the topping in the pan rather than inside the rolls. These are amazingly simple to make with rolling them out using seran wrap. They go together very quickly, they take a full 30-35 minutes for rising, and I did have to bake them for 5-7 minutes longer even though my oven thermometer said it was the correct temperature, but I am at high altitude. Everyone loved them! They also save well for a couple days, I just microwaved for a few seconds to heat them up and it’s like fresh baked rolls all over again. I consider them more like caramel rolls, and they are absolute heaven.

  147. says

    I am making these now – they are rising- for Christmas. I have multiple allergies so making changes. I am adapting this to be corn free by replacing xanthum gum with guar gum. Since I can do goat milk but not cow used powdered goat milk in place of pudding mix. I am using my old non GF pecan sticky bun topping. Can’t wait to try them!!!


  148. Fran says

    I just wanted to say thank you for all the wonderful recipes! Everything I’ve tried from this site has turned out wonderfully. My family has been gluten free for about three years and every year I’ve attempted to recreate a stollen for Christmas morning. Growing up with my aunt we always had one every year and it’s been hard for me to give that up, especially since she passed six years ago. None of the recipes I’d tried had come anywhere near what we were looking for until I decided to use your cinnamon bun dough as the body for the stollen. I made the dough as per your directions but added the fruit and nuts my aunt’s recipe called for. Then I rolled it out, slathered it with butter and folded it in half, pinching the seams. After it rose and was baked I drenched it in her quick white icing and snuck a little piece. I was pleasantly surprised that it was very tasty and not too far off! My family all loved it and I got to relive my childhood tradition so I wanted to make it a point to say thank you for all the work you put in to perfecting these recipes you share with us. This wasn’t exactly like a regular stollen but it was delicious and close enough that I think we’ve found our go to recipe. :)

  149. Margo says

    Frustrating to make these. I have followed directions exactly. My dough was impossibly sticky. Didn’t look anything like the dough in your video. I suspect now that I should have added a bit more flour. At this point not sure if the effort was worth it. They are a mess. So much wasted dough that stuck to the Saran Wrap. They are in the oven rising now. We’ll see how they turn out.

    • says

      Margo, did you weigh the flour or measure with measuring cups? Also, did you sprinkle the plastic wrap with sugar? It all makes a huge difference. Sorry to hear they didn’t work out for you!

  150. says

    This recipe looks delicious. My family is coming over next weekend and I thought I’d give them a try. Do you know if it would be possible to make the rolls and let them rise but freeze them after for a few days, so all I have to do is pop them in the oven?

    Thanks a bunch.


    • says

      Hi Christie! I have made them with freezing them before letting them rise, defrosting, letting them rise, and baking them. I know a lot of others say that it works great to reheat them in a warm oven for a few minutes after defrosting as well. I think if I were to freeze them after, I would omit the gooey layer, and smother them with a cream cheese icing when they are still warm. Just a thought though. :)

  151. says

    Oh my goodness, these are divine! Had them warm from the oven for breakfast this morning. I made a few modifications and thought I would share. I used Earth Balance for butter everywhere it was called for. Instead of water and milk in the dough, I used almond milk. For the topping, I used full fat coconut milk instead of heavy cream. For the powdered pudding mix, I used powdered goat milk. Instead of xanthan gum, I used the same quantity of guar gum. And one last modification, I used coconut sugar everywhere sugar was called for. I would normally worry about making so many substitutions in one recipe, but as always, your recipe is solid and they turned out perfect. Thank you, thank you, thank you!

    • says

      Ah, so happy to hear that, Johnna! Yeah! I really like this recipe, and have made it numerous times myself, so I know that this one SHOULD work – thanks for sharing all your substitutions, I’m sure they’ll help someone else in the future. :)

  152. Chelsea says

    So glad I found your recipe! I’ve been experimenting with yeast breads for some of my gluten intolerant Foods Class students at the high school I teach at. I actually used your recipe to produce a phenomenal loaf of Apple Fritter Bread that I stumbled upon about a month ago from: It worked out exactly the same as the wheat flour version and I can’t wait to bake it with my students this week. One substitution I did need to make was for the tapioca starch, as I couldn’t find any, and used cornstarch instead. Delicious!

  153. Patti says


    For the past year since finding out I had a sensitivity to gluten, I have been trying different GF recipes. I can honestly say this is the best GF recipe I have ever tried! They were so good that my hubby and I ate half the pan in one day so I had to put the other half in the freezer. I have been baking cinnamon rolls for years and have actually been asked by several co-workers and friends to start a bakery featuring them. So you can imagine how disappointed I was when I couldn’t eat them anymore. These are just as yummy as the ones I’ve made for years. Thank you so much for sharing this recipe!

  154. Sue says

    I have been baking gluten free for about 20 years and just made your “Best Gluten-free Cinnamon Buns” and they definitely live up to the name. So delicious, tender and moist. Thanks so much.

  155. says

    I want to try your recipe out using the fine Asian flour in place of the rice flour that you are using. Do you think it will take the same amount of flour and will it turn out if I use the finer rice flour? I have been gluten intolerant for three years now and I really miss the baked goods I use to make so I am looking forward to these cinnamon rolls! Thanks!

    • says

      What kind of “Asian” flour, Linda? White rice flour? You’ll still need a blend of flours & starches to replicate the texture of these rolls, one flour won’t work. If you’re planning on using white rice flour for the brown rice flour, I’d go by weight to make sure it’s the same.
      Hope this helps!

      • says

        Yes I thought I would try a combo of the white rice and the sweet rice with the tapioca starch. I will try your way first just to see what the difference may be then start playing with it. I don’t like the grainy texture from the rice flours.

        • says

          Oh my gosh! I baked these today and I wish I would have done it sooner. I substituted Namaste Perfect Four Blend for all of your starches. I went by weight to accomplish this and these are wonderful! Although it is killing me to share these I am taking half of them to a friend who has a daughter with celiac. I am 62 years old and have always baked as much as I have cooked so when I was diagnosed as gluten intolerant two years ago I thought going without baked goods was going to kill me. Thank you so much for making a big improvement in my life with your wonderful baked goods. I am leaving this recipe alone and not changing a thing.

          • says

            So happy to hear that, Linda! :) GF CAN be delicious!! 😀 I’ve heard great things about the Namaste blend as well, so thanks for sharing that this worked for you! Enjoy! 😀

  156. Jean E. says

    I love, love, LOVE these cinnamon rolls! I saw on one of the posts that these could be frozen and baked in the morning, but I’m wondering if you have an idea how much time to allow for them to thaw and raise properly? I would like to have fresh baked rolls for company, but I want to get them out early enough that we could have them for breakfast!

  157. Jean E. says

    Instead of freezing the rolls to bake the next morning, is it better to cover them and put them in the refrigerator overnight?

    • says

      I’ve only tried freezing them, defrosting in the fridge overnight, and then letting them rise on the counter (for about an hour, since they have to come up to room temp, THEN rise). I ‘think’ it should work to refrigerate overnight, but haven’t tried it myself.

      • Jean E. says

        Last week I tried the overnight refrigerator raise method twice with fantastic results! I made them as frosted rolls and didn’t put the caramel sauce in the pan as I was afraid that might make the dough too wet by morning. A little of the cinnamon sugar mixture leaked out of the rolls and made them a little bit caramel-y on the bottom. Everyone loved them!

        • says

          That’s great to know, Jean! I was worried about the sauce making the texture of the rolls gummy if it sat overnight. If I were to refrigerate them overnight, I would do it the same way you did. :) Glad to hear they were a hit!

  158. says

    I have made these twice now and they are without a doubt the best gluten free baked good I have ever eaten. I normally take one bite and throw away any gluten free item as not worthy of eating but not this! Wonderful! I substituted an all purpose flour and went by weight. The flour had the same ingredients as you call for in your recipe. I froze the second batch to see how they would bake up after unfreezing. I would add more yeast if this is what you are planning on doing as they didn’t rise as nicely. Also if you have a jumbo muffin pan try placing your topping in the bottom of these and placing the roll on top, freeze then remove them from the pan and slide them into a zip lock freezer bag. When you are ready to bake them you can put them back into the muffin pan or a small pan depending on how many you want to bake. This works a little better than baking them and then freezing them. I have tried it both ways and compared. These are equally as good without the topping and with cream cheese frosting!

  159. Jennifer says

    I don’t let myself get excited about a recipe until I scroll down to the ingredient list – THANK YOU for including the dairy free substitutions! So thrilled to be able to make these and the whole family will love them!!

    • says

      You’re very welcome, Jennifer! In my last baking class we made one batch of dairy free cinnamon rolls, and there was no telling the difference from the other ones. We used almond flour in place of the milk powder (although Jello brand pudding mix is also dairy-free, I believe), and almond milk in place of the cream & milk, and it worked great! Enjoy!

  160. says

    I tried the apple fritter bread that Chelsea gave a link to today. They turned out to be a very big sticky mess. Once I had the mixture in the bread pans I set them aside to let them rise even though the link did not say anything about letting the dough rise. They rose up beautifully. I actually ended up with enough dough to make two loaf pans. I used the dough recipe given with the apple fritters and substituted Namaste all purpose gluten free flour which I have used successfully with your cinnamon buns. I used the 465 grams of flour just like it takes in the cinnamon bun recipe. I would love it if you would try this recipe and tweak it so that it isn’t such a sticky mess, or if Chelsea would give more clues on how to make it turn out. Thanks again for all of your hard work in making these the best breakfast treat I have had in years!

    • Chelsea says

      Hi Linda! I’m afraid I have no tricks for the sticky mess! But in knowing the end result is always fantastic, I continue to make this recipe for my family! I do place my bread pans on an end when stacking the slices so they don’t slide around as much and I have also learned to place my bread pans to bake on a baking sheet as well as it always bakes up and over the edges. I have never let the dough rise in the pan, it goes directly in the oven after layers are stacked.

  161. Laura C says

    Hi Sue. These look delish! Question: I’m not much of a baker and don’t have a stand mixer. I only have a hand mixer / beater. Can I still make this?

    • says

      I’ve never tried mixing this dough by hand – gluten-free ‘bread’ type dough really needs the extra beating. A food processor with a dough blade, or a heavy duty hand mixer may work as well.

    • Jools says

      @Laura C I’ve made these buns many, many, many times and always use a handmixer. When everything is mixed well into a dough I use a large baker’s scraper and a good amount of elbowgrease and give it some extra beating. I can imagine that an extra beating for this dough is needed, but it works out the old-fashioned way as well, buns are a huge success around here, so no complaints. And for that day in the future I’ll have my own standmixer maybe I can expect even better buns!! Please go for it!

  162. says

    These were super good! We made our dairy free using coconut milk, earth balance. Used palm sugar for the filling and topping. Loved the light texture! Still used pudding, found an organic brand with no dairy in it, was going to,use coconut milk powder otherwise!

  163. justice says

    I have arrow root, can I use this instead of tapioca?
    Also I what does pudding mix do in the batter? Fluffiness?

    • says

      Yes, you can use the arrowroot instead of the tapioca, that should work well. the pudding mix helps the baked product to be a bit moisture, plus adds some flavour. You can substitute with dry milk powder or almond flour successfully as well.

  164. Tracy says

    Looks soon good, can’t wait to try one. I’m just making them now. Which is more accurate, the grams or the cups? There is some discrepancies in the measurements and I’m not sure which one to use! Thanks

  165. Lisa says

    Finally, a GF roll-out-dough recipe that actually rolls out! I loathe rolling dough, so for me to say this was easy-peasy, it really was! I rolled mine out between silicone baking sheets because I didn’t have plastic wrap and it worked great. My dough was really sticky, so I had to add a bit more flour. Not sure why. Anyway, mine are absolutely beautiful. I can’t wait for my kids to eat them in the morning!


    • Nancy Hash says

      Jeanine, I followed your recipe, even carefully measuring everything with my scale, and was SO surprised how high they raised, and how wonderful they look! I have been on a mission to find the perfect cinnamon roll for my GF friends, and so far the tasters say, “These are the bomb!” Thank you very much. I enjoyed your detailed video, and look forward to seeing more from you.
      Nancy : > )

  166. Ellen says

    These are Ah-Maz-ing! Only caveat is that it is a bit of work to make them but…worth the time and effort for something with that ‘wow’ factor. I have made them several times and always they turn out great.

    Incidentally, once I forgot the topping part (recipe was printed on two pieces of paper and I didn’t read it correctly) and they were great even without that; I simply whipped up some powdered sugar/milk/vanilla glaze and/or frosting and they were awesome that way too.

  167. Michelle says

    Oh wow these gluten free cinnamon rolls were to die for!!! I would never change a thing with this recipe and can’t wait to make chelsea buns with this recipe!!!

  168. says

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  169. Connie says

    Hi Jeanine,

    I’m a Manitoba girl and just found your recipe. I can’t wait to try it as my family has been craving cinnamon buns for ages, I have a couple of questions…(sorry haven’t watched the video yet, so apologies if these are covered in it). Do you use the paddle or whisk attachment in the stand mixer? Do you measure the dough ingredients or weigh them (does one way have better results)? I really want them to work for me as the posts mentioning the runny dough concerns me. Also I use rice flours from Bulk Barn. Do you think they would be fine enough? Thanks for your help. Keep posting.

  170. Jill Wardle says

    Please clarify your recipe, the video states you add gurr gum to your recipe and Xantham gum, but the written recipe does NOT show gurr gum.. How much do you add or can you leave it out and you just made a mistake when doing the video, I really want to make these for my 70 year old celiac friend and she wants a moist, not dry or crumbly bun. this looks terrific but want the ingredients correct before I try..Please replay ASAP thank you Jiill

  171. Heather says

    I am new to being a celiac and have purchased robin hoods gluten free flour mix with potato starch, tapioca, rice would this work the same for this recipe and if it does how much of the flour mix do I use.
    Any helpful suggestions would be great. Thank you in advance

  172. Jen Tang says

    I haven’t had a cinnamon bun in years because most gluten free baked goods are either crumbly or dry and hard. I made these last week. They were the best!! I’m going to make these on a regular basis! And they were easy to make. Your recipe has made me soooo happy! Thanks!

  173. Lorraine says

    I have never baked cinnamon buns until yesterday and after seeing your gf recipe, decided to give my husband a treat. These are “too-die-for”, and I strongly recommend putting a few in the freezer before getting ‘carried away’! While mine didn’t rise a great deal (perhaps my yeast is getting old, or I was just impatient??), and I found that parchment paper worked better for me than plastic wrap in rolling the dough out (cheaper at the $1 store), I’d say they will definitely be tried again and no doubt, my technique will improve. I must send a heartfelt ‘thank-you’ for this wonderful website, and the possibilities you have opened up for gluten sufferers and their families. You have done us all a tremendous service, and homemade will always be a preference over expensively overpriced store bought “specialtiy items” for those who have this medical challenge. After 60 years of suffering, by husband can finely feel better, and enjoy what others can too! A new devoted subscriber/recipe tester/website promoter! Lorraine

  174. Pam says

    I am going to make these tonight using jules all purpose flour. I am a little confused on the advice given to the other person wondering about using this flour? You suggested they use 3 cups of Jules flour…but if I add up the amounts of the brown rice flour, the potato starch, the tapioca starch and the xanthan gum it seems to be 2 1/2 cups plus a TBSP. So, wouldn’t I want to use 2 1/2 cups plus a TBSP of Jules in place of these ingredients? Let me know if I am missing something. Thanks!

    • says

      Hi Pam, there are two measurements for the tapioca starch. The flours as follows:
      1 2/3 cup (260 grams) brown rice flour
      1/2 cup (100 grams) potato starch
      1/3 cup PLUS 1/2 cup (105 grams) tapioca starch

      Equals 3 cups, but I’d probably try to go by total weight instead, if you can.

  175. Pam says

    Thanks so much for getting back to me so soon! I don’t have a scale (guess that should be on my Christmas list) so I will have to go by cup measurements. I WAS missing something. We are attending a brunch tomorrow that will have sticky buns so I am making this gluten free version for my 9 year old so he won’t be left out. Thanks!

  176. Pam says

    I can’t roll it out at all? It just sticks completely to the plastic wrap. I scraped it off and tried parchment and the same thing. So sad right now..guessing I needed less liquid.

  177. Pam says

    I think letting the dough rest a minute while I watched your video of you rolling them out again was helpful. I sprayed a piece of parchment with coconut oil and was able to roll it out easily that way. I managed to get them rolled up and into a pan too – not quite as pretty as yours, but it was my first try. Excited to bake them tomorrow!

    • says

      Phew! Glad to hear that you were able to get them to work. Sometimes a few minutes can make all the difference – that’s why I usually have the mixer going for a few minutes too, it makes a difference over mixing by hand. I hope that your son enjoys them tomorrow!

  178. Pam says

    They were great! Next time I make them I will probably use just a tiny bit less liquid to make them a little easier to roll out, but they rose and baked up beautifully. Thanks!

  179. Susan Holdman says

    I made this recipe my rolls did not rise at all. I loved the flavor of the rolls ate them anyway. What did I do wrong? Help would like to try again for Christmas.

    • says

      That sounds like a yeast problem, Susan. If you didn’t use rapid rise yeast, it would need to be proofed first, and if your yeast is dead (old), it would need replacing. You also have to give it enough time, in a warm, draft-free place, to rise. That time will vary depending on your conditions. Hope that helps!

  180. Judy says

    Oh no! I don’t know what I did wrong! :( My dough came out the texture of playdoh after I mixed it for the 3 minutes, and I’m not sure why. It’s nowhere near as soft as yours in your video. I weighed all my dry ingredients and didn’t overmix the dough at all. I’m guessing maybe the air is a little drier where I am? No idea…

    Assuming I did everything else right, would I just increase the water? Thanks!

    • says

      Oh no! Yeah, you’ve got the right idea – add a little more water, tablespoon at at time, to get a softer dough. Humidity really plays a part in baking, amazing how much it can change things.

      • Judy says

        Thank you! I’ll give that a try next time. I ended up baking a couple from this batch anyway, since it was already rolled up and I was hungry! It was still tasty, but pretty dense. I may make the rest later this week, they’re sitting in the freezer. Do you think putting a pot of boiling water in the oven while the rest of the rolls are raising will help at all? And will it hurt it to let them raise longer than a half hour? I don’t want them to taste like alcohol, and I’ve never tried making any yeast doughs before.

  181. Mona says

    Great texture; rolling it and cutting it into perfect proto-buns was child’s play!

    Alas, my dough didn’t rise more than 10% or so, so the end result had the usual brick-texture of so many gluten-free good out there. I’m a great baker — and humble too, clearly — with non-yeast doughs, but somehow I cannot get non-gluten dough to rise (yes, I used warm water, enough yeast, and let it all rise for 1.5 hours in a draft-free warm place, namely on the oven..).

    • says

      That’s hard to say for sure, Mona – is your yeast fresh and still alive? You can test it by placing a small amount of yeast in a cup of warm water with 1 teaspoon sugar. After a few minutes, it should get nice and bubbly.

  182. Brenda says

    Thank you for this recipe, worked out great!! I blend my own flour and it was easy to make. I used dry milk powder instead of the pudding. I added the pecans and cream cheese, the second time…. oh my this was tasty. Thanks so much…very easy to add different variations!!

  183. Natalie says

    Hi! These sound wonderful and I am in the kitchen as I type to make them for family tomorrow. You call for yeast, and talk of them rising, but there are no directions for when to let the yeast rise first? Or just mix it in with the dry ingredients?? I Hope I hear from you soon!!!
    Thank you!

    • says

      Hi Natalie – I use instant or rapid rise yeast, so no proofing is required. If you’re using traditional yeast that requires proofing, I would proof it with the warm water and melted butter (just make sure it’s warm, and not hot).

  184. says

    I hope no one thinks any less of me when I say that it almost made me cry to see the picture of these cinnamon rolls. The picture looks like a CINNAMON ROLL. One made with gluteny wheat flour. Okay, maybe I’m still in a bit of recently diagnosed gluten intolerance (oh and dairy and egg) depression of thinking I will never again eat a deliciously perfect piece of french bread, whole wheat bread, cinnamon roll, etc. This cinnamon roll though, gives me hope.

  185. Connie says

    Hi Jeanine. I didnt get a reply to my August 7, 2014 post so I went ahead and baked these. They didn’t rise. I am so disappointed. I left them for a while and in a warm place. I used the right yeast and it was good. Not sure what went wrong. I watched the video too. Any suggestions. How about If I used active dry yeast instead of the rapid? Or should i weigh the ingredients instead of measuring them. Sure hope you can help me out. Thanks

    • says

      Hi Connie, sorry for not getting back to you. Bulk Barn’s flour is Bob’s Red Mill, I believe, and that’s the brand that I use. I also use a paddle attachment for EVERYTHING! I don’t think I’ve ever used my dough hook for anything, and the whisk I use for egg white or whipped cream.
      I’m sorry to hear that they didn’t rise for you – I have absolutely no idea why. All yeast needs is warmth (not too hot) and some sugar to feed off of to grow. I’ve heard that hard water can be an issue, but where I live we have hard water and I don’t have any issues (mind you, we also have a water softener). I wish I had a definite answer for you, but I don’t. You can use the dry active yeast, you will just have to activate it by placing it in warm milk or water and sugar before adding it to the dry ingredients. As for weight vs measure – weight is always more accurate, since everyone measures slightly different. Hope this helps!

      • Connie says

        Thanks for the reply. I’ll try again using regular yeast and weighing the dry ingredients. I’ll let know how it goes.

  186. Karen says

    I’ve made this recipe before with wonderful results! Last summer I baked a batch for our local volleyball camp for the gluten free kids that attended. And now I’ve had equally good results making the dough into English muffins! The only changes I made were I substituted almond flour for the vanilla pudding as I like the taste better. And I omitted the vanilla flavouring. Then I dropped balks onto parchment paper, covered with plastic wrap and formed into a three inch circles about 3/4″ thick. Let rise in a warm place. And cook on a 250 degree griddle for 9 minutes on each side. Really delicious fresh or toasted with jam for breakfast. And of course, wonderful for eggs Benedict!

    • says

      What a great idea, Karen! I’ve never tried to use this dough that way, but with the changes you made, I think it would work perfectly. Thanks for sharing!

  187. says

    Hi Jeanine, my husband has celiac and is craving pastry. I am in Washington state. I have access to Bob’s Red Mill baking flours. My instant vanilla pudding is Jello brand. I also have a container of Bird’s Custard Powder. Neither the custard powder nor the vanilla is certified gluten free and just the tiniest bit puts husband over the edge in the digestion department. And, I see that someone else asked the question of what brand vanilla pudding you are using for this recipe with no reply. I have a friend who works in BC and can bring me ingredients. So dish girl, what is the brand?

    Thanks ever so, Lea

    • says

      Shoot – so sorry, Lea, I thought I’d answered this one (I guess I did in my head, but never typed it out). Sorry! I actually use the Jello brand vanilla pudding. It’s not certified, but it contains no gluten ingredients, and I’ve never had any problems with any of their products. You can also use instant milk powder, or almond flour in it’s place. Sorry for the late response!

  188. rachel says

    I followed the directions perfectly but did the dairy free substitutions. The dough seemed like there was too much liquid in it as it just wanted to fall apart when I transferred them into the pan. They are in the oven and they look more like a biscuit texture and really spread out. Any thoughts on why this might have happened? Thanks. :)


  1. […] Gluten-Free Cinnamon Rolls. This post really was a pivotal point in my blogging, I believe. I had just come off getting a virtual-slap-in-the-face from a reader, and was taking a break. Then I decided to try to recreate one of my old favorite recipes, and went to work. I can not believe how fantastic these cinnamon rolls turned out. And since then, I no longer search for gluten-free recipes to re-create, I now create my own. What a sense of accomplishment! And, if you haven’t tried making them yet, what are you waiting for?? Get to it! […]

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