Gluten Free Cinnamon Rolls

Real Talk: Why I Obsess Over These Gluten Free Cinnamon Rolls

Alright, first things first—if you think gluten free Cinnamon Rolls can’t be ooey-gooey, warm, and totally craveable, let me set that record straight. The first time I came up with these, it was actually an accident (classic me). I’d promised Cinnamon Rolls to friends, realized at the last second some couldn’t do gluten, and just…went for it with whatever flours I had. Full disclosure, my kitchen looked like a small flour tornado hit, and the first batch were absolute doorstops. But a few tweaks and some strong opinions later, and here we are: ridiculously soft swirls with that proper bakery smell that lingers in your house all morning.

Honestly, these aren’t fussy. Just a little sticky (in a good way), with a cream cheese glaze that I’d happily eat with a spoon. Oh, pro-tip? Make extra glaze. Trust me.

Why You’ll Love These (And Probably Make Them Too Often)

Honestly, I pull out this recipe whenever someone’s having a rough week; Cinnamon Rolls just fix things (or at least distract you with sugar).
My family? They go a little wild. If I don’t set two aside hidden behind the oat milk, I’ll blink and poof, gone.
They’re crazy soft thanks to the magic of psyllium and cream—yep, that surprise splash of cream before baking is my little secret.
And hey, if you’ve ever been burned by sad, crumbly gluten free treats before…these are the antidote.

What You’ll Need (Plus My Go-To Swaps)

15g (3 tbsp) whole/rough psyllium husk (if you’ve only got psyllium powder, use 13g instead—learned that one the hard way)
180g (¾ cup) warm water
160g (1⅓ cups + 1 tbsp) tapioca starch (Arrowroot, cornstarch, potato starch—each works! I grab whatever’s in reach.)
135g (1 cup) millet flour (Brown rice flour is fine too, but you might sacrifice a smidge of fluffiness. I use whatever I’ve got, really.)
25g (3 tbsp) sorghum flour (Sometimes I swap for buckwheat, teff, or oat flour. Use oat only if everyone’s cool with it.)
50g (¼ cup) caster or granulated sugar (Gran is totally fine; I’m not picky here.)
6g (2 tsp) instant yeast (Active dry yeast? Use 8g, but remember to activate it!)
6g (1½ tsp) baking powder
5g (2 tsp) xanthan gum
5g (1 tsp) salt
100g (⅓ cup + 1½ tbsp) warm whole milk (I’ve done it with warm almond milk. Little nuttier, still lovely!)
1 large egg (room temp is best; once I used it straight from the fridge and, well, it slowed things way down)
35g (2½ tbsp) unsalted butter, melted
For the cinnamon filling:
85g (¾ stick) very soft unsalted butter (somewhere between soft and almost melted—think “can easily spread with a spoon,” but not a puddle)
100g (½ cup) light brown sugar
1 tbsp ground cinnamon (I add a tiny pinch more; love cinnamon a lot)
For baking:
½ tbsp unsalted butter (to grease your pan/skillet—don’t skip this or you’ll regret the sticky clean up)
100g (⅓ cup + 2 tbsp) warm heavy/double cream (if you use cold cream, it’ll slow down your bake—"ask me how I know")
Cream cheese icing:
115g (½ cup) full-fat cream cheese, room temp
55g (½ stick) unsalted butter, softened
90g (¾ cup) powdered/icing sugar
½–1 tsp vanilla bean paste (or 1–2 tsp vanilla extract—either is grand)
Pinch of salt

Let’s Get Swirling: Making Gluten Free Cinnamon Rolls

Mix up the dough (stand mixer preferred but not essential). Begin by making the psyllium gel: grab a small bowl, stir together the psyllium husk and that warm water, and let it sit for just under a minute. It should thicken up—almost jelly-like. Kind of neat, honestly.
Whisk your dry ingredients. In your mixer bowl, combine the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt—just whisk it all so there’s no lumpy bits. (If you’re using active dry yeast, mix it with 1–2 tbsp sugar and your warm milk in a separate bowl; let it froth up for about 10–15 minutes before it goes in with the rest.)
Add the wet stuff. Make a little well in your dry stuff, then toss in the psyllium gel, warm milk, egg, and melted butter. Now’s where a dough hook shines, but your hands will do the trick if you don’t mind getting a bit sticky.
Knead until super smooth, about 5 minutes in a mixer (more like 8–10 with your hands). It’ll be tacky and seem weird, but trust me—it’ll come together. Pause to scrape down the bowl a few times so you don’t get flour hiding at the bottom. (I always miss a clump—habit!)
Final dough check. Yes, it’ll feel sticky still. Don’t add more flour! The dough should pull away from your hands when you flour both the surface and your fingers. If it’s way too messy, just cover and chill in the fridge for an hour. Makes life so much easier—it firms right up.
Prep the cinnamon filling. In a bowl, mash together that soft butter, brown sugar, and cinnamon until it’s a velvety brown goo. (I test a smidge every time—quality control, you know.) If it’s tough to spread, a couple seconds in the microwave softens. If it melts into a puddle, a quick fridge pause thickens it.
Grease your pan (10-inch/25cm skillet or round tin) generously with butter. Seriously, be thorough or you’ll be chiseling rolls out later.
Roll it out. Dust your surface with millet flour (or whatever you used), plop out your dough, and pat it into a ball. Roll it into a vaguely rectangular sheet, roughly 11×15 inches (give or take—no one’s measuring).
Spread the cinnamon filling. Use an offset spatula, a big spoon, or even the back of a butter knife. Get it all the way to the edges—I always end up licking the spatula, oops.
Cut into strips. Slice the dough (pizza wheely things work but any long sharp knife is fine) into seven strips, each about 1½ inches wide. Each should be 15 inches long-ish. (I never get it perfect.)
Roll ’em up. Gently coil each strip into a tight swirl. Don’t worry if they look a bit wonky—by the time they’re baked and iced, no one notices.
Arrange in the pan. Set your cinnamon rolls in the greased skillet, letting them just touch so they bake up soft.
Let them puff up. Cover with plastic wrap and let them proof in a warm spot about 1 hour 15 minutes to an hour and a half—or until doubled in size. (If your house is freezing, put them in an oven off with a cup of hot water. British weather, right?)
Heat the oven. When the rolls have risen, preheat oven to 350ºF (180ºC). Remove the plastic wrap.
Cream time. Pour the warm double cream evenly over the rolls. Wild, right? But it makes them extra dreamy.
Cover and bake. Tuck a sheet of foil over the top (not too tight), then bake for 20 minutes. Remove foil; bake another 15–18 minutes ’til golden, puffed, and your kitchen smells like a bakery had a party.
Make the icing. Mix up the cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until thick and spreadable. Top your still-warm rolls so it melts in those cinnamon swirls. Can’t resist? Me neither.

Notes from My Kitchen (And Mishaps…)

It’s normal for gluten free dough to look lumpy or weird! If it’s really sticky, the fridge trick is life-saving. Not kidding.
If you’re out of millet or sorghum flours, sub with ground brown rice or light buckwheat. Don’t stress.
I tried skipping the proofing once when I was hangry. Rookie mistake; they baked up sad and dense. Take a breather, let them puff.

Tinker Time: Variations I’ve Tried

I swapped half the cinnamon filling for cocoa powder once. It was fine but honestly, cinnamon wins hand-down.
I’ve tossed in some chopped nuts or a handful of raisins for the “healthier breakfast” illusion. Kids picked them out. Go figure!
Someone asked if coconut cream could sub for the heavy cream. It works and tastes slightly tropical (still good, different vibe).

What If You Don’t Have a Stand Mixer?

No stand mixer? No problem, mate. Roll up your sleeves and get in there with your hands (a sturdy wooden spoon helps for those first few minutes). Prepare to get a bit sticky, but hey, it washes off (eventually—I’ve left the house with dough stuck to my elbow more than once).

How to Store (If You Don’t Eat Them All Immediately)

Keep any leftovers (as if!) in an airtight container at room temperature for a day or two. I honestly think they taste softer the next day. If you were blessed with self-control and made extras, wrap them up and freeze for up to a month. I reheat them gently in the microwave, icing and all—it’s like a hug on a cold morning.

Serving? Here’s What Happens in My House

I love them just as they are, but my partner always dunks his in coffee. My neighbour slathers on even more icing. During winter, I’ll warm up apple cider and call it brunch. Best eaten with sticky fingers, and arguments over who gets the middle roll are par for the course.

Pro Tips and “Oops” Moments

Don’t skip the extra kneading—rushed it once and had sad rolls. Take the extra time, your future self will thank you.
Warm cream, not cold! If you pour fridge-cold cream over the proofed rolls, it’ll slow down the baking and your bottom edges will be gummy (been there, sulked about it).

FAQs (AKA, What My Friends Actually Ask Me)

Can I make these vegan? You can swap the egg for a flax egg, and use dairy-free milk, butter, and cream cheese. They’re a bit less rich, but still plenty soft. Oh, and the cream—use coconut cream instead if you fancy.
Do I really need psyllium? Yep, it’s the secret to that soft, stretchy texture—don’t skip it unless you’re after a biscuit, not a roll!
Can I mix the icing by hand? Absolutely, I do it all the time. It’s a mini workout (and sometimes I call it “icing meditation”…nobody believes me).
What if my dough is crazy sticky? That’s normal! Chill it for a bit, flour your hands, and soldier on. It bakes up just right in the end.
Can I make these ahead? Yes—assemble, cover, and chill overnight. Proof and bake fresh next morning! (Just don’t blame me when every housemate wakes up early from the smell.)