Cinnabon-Ish Cinnamon Rolls (Gluten-Free)

Total Time
1hr 35mins
Prep 1 hr 15 mins
Cook 20 mins

This is a combination of two or three recipes. Makes some absolutely delicious and decadent cinnamon rolls. The frosting is good straight out of the bowl. I have successfully substituted buckwheat flour and rice flour for the millet flour in this recipe and a review has used oat flour to great success as well. I'm betting brown rice flour wouldn't be horrible either. The last 2 times I made these, the dough required a bit more flour than listed.

Ingredients Nutrition


  1. Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
  2. Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
  3. Add egg and combine thoroughly.
  4. Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
  5. Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
  6. Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
  7. Preheat oven to 400°F.
  8. Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
  9. Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
  10. Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
  11. Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
  12. Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
  13. At this point you can either bake them or allow them to rise a bit longer.
  14. Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
  15. While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!
Most Helpful

WOWZA! My family has a tradition of eating cinnamon rolls on Christmas morning. This year, my grandmother (who is gluten-intolerant) was visiting, so I searched for a gluten-free recipe, and I'm so glad I decided to use this one! Like Ames0325, I also used a gluten-free flour mix instead of the cornstarch, potato starch, and millet flour, and they are DELICIOUS! Pillsbury's got nothing on these! Thanks for a great recipe!

iPlayFlonkerton January 09, 2012

I just made these and they are soooo good! I cannot tell they are GF. I also made them Dairy free using almond milk, egg replacer and vegan butter even with all the changes they proofed beautifully and tasted yummy (even at high altitude). I am going to try other flour besides millet and see if the results are the same very soon. THANKS for posting.

RedHeadToToe January 19, 2010

very good easy cinnamon roll. I did use a GF all purpose flour mix instead of the various flours listed and it turned out wonderful.

Ames0325 May 16, 2010

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