How do I keep gluten-free cinnamon rolls soft and not dry?

The key to soft, moist gluten-free cinnamon rolls is using a flour blend with xanthan gum and adding enough moisture—ingredients like yogurt, applesauce, or an extra egg help. Avoid overbaking; remove the rolls from the oven as soon as they turn golden and a toothpick comes out mostly clean. Always store them airtight and reheat gently to keep them pillowy.

Can I make gluten-free cinnamon rolls dairy-free as well?

Yes! Substitute dairy-free milk (like almond or oat milk), vegan butter, and plant-based yogurt or applesauce for their dairy counterparts. The rolls will still be soft, flavorful, and deliciously indulgent.

Can I prepare gluten-free cinnamon rolls the night before?

Absolutely. After shaping and slicing, arrange the rolls in your baking dish, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature while the oven preheats, then bake as directed. This make-ahead method means fresh cinnamon rolls with minimal morning effort.

Why does my gluten-free dough crack or crumble?

Gluten-free dough tends to be more delicate. If it’s cracking, check your moisture—add an extra tablespoon of milk, yogurt, or applesauce to help. Make sure to use xanthan gum or a similar binder, and don’t overwork the dough. Rolling on parchment paper and using plastic wrap to help shape the log can prevent sticking and cracking.

Gluten-Free Cinnamon Rolls: 9 Common Questions Answered

Description

Gluten-free cinnamon rolls bring all the nostalgia and sweet comfort of the classic—without the gluten. These rolls are pillowy, gooey, swirled with cinnamon sugar, and topped with a silky glaze. With tips for the best gluten-free dough and family-tested tricks, anyone can bake these treats at home, whether you’re gluten-free by choice or necessity.

Ingredients

Scale

2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
1/4 cup potato starch or tapioca flour (optional, for extra softness)
2 1/4 teaspoons (1 packet) active dry yeast
3/4 cup warm milk (dairy or unsweetened non-dairy)
1/4 cup granulated sugar
1/4 cup unsalted butter, softened (or dairy-free alternative)
2 large eggs, room temperature
2 tablespoons plain Greek yogurt or unsweetened applesauce
1/2 teaspoon salt
Filling:
- 1/4 cup unsalted butter, softened (or dairy-free)
- 1/2 cup light brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk (dairy or non-dairy)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional: orange zest, chopped nuts, or raisins for the filling

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Instructions

In a small bowl, warm the milk (about 110°F) and sprinkle in the yeast with a teaspoon of sugar. Stir and let sit until foamy, about 5–10 minutes.
In a large mixing bowl, combine gluten-free flour blend, potato/tapioca starch (if using), sugar, and salt. Mix well.
Add eggs, softened butter, yogurt or applesauce, and the activated yeast mixture to the dry ingredients. Mix on medium speed (or with a wooden spoon) until a soft, slightly sticky dough forms.
Cover the bowl with plastic wrap and let dough rise in a warm spot for 45–60 minutes. It may not double, but should puff up a bit.
Lay out a large sheet of parchment paper. Sprinkle with gluten-free flour and turn dough onto it. Lightly flour your hands or rolling pin and press/roll the dough into a rectangle about 1/2 inch thick.
Spread softened butter evenly over dough. Mix together brown sugar and cinnamon, then sprinkle over butter. Add vanilla and any optional nuts or raisins.
Using the parchment to help, roll the dough up tightly from the long side. Pinch the seam to seal. If dough cracks, gently pinch together—imperfection is okay.
Slice log into 9–12 even rolls (use dental floss or a sharp knife). Arrange in a greased 9-inch baking dish, leaving a little space between each.
Cover and let rise for 30–45 minutes until slightly puffed. Preheat oven to 350°F (175°C).
Bake rolls for 22–28 minutes, until golden and set. Let cool 5–10 minutes before glazing.
For glaze: Mix powdered sugar, milk, vanilla, and salt until smooth. Drizzle over warm rolls and enjoy!

Notes

For best results, use a gluten-free flour blend with xanthan gum. Add extra yogurt or applesauce if the dough seems dry. To make dairy-free, use plant-based milk, butter, and yogurt. Prepare rolls the night before and refrigerate unbaked—let come to room temp before baking. Store leftovers airtight for up to 2 days or freeze for up to 3 months.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 230
Sugar: 13g
Sodium: 180mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg