Cinnabon-Ish Cinnamon Rolls (Gluten-Free)

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.

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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.

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Six hours later, I still can't get over how delicious these cinnamon rolls were. I had given up finding a suitable gluten-free cinnamon roll for Sunday breakfast when I thought I'd try again. I followed it as well as possible and I'm sure it took less than an hour to prepare. I made them last night and put them in the refrigerator until this morning then baked them as per the instructions. The pan I used was too small (6.5 x 10 inch) there was no breathing room; I'm sure they will be even better next Sunday when I will use an 8.5 x 12 inch pan. I made just a little frosting which made them even better but my husband preferred them plain, he thought they were too messy frosted. Either way, they are absolutely the best! Thanks for posting and I look forward to trying some of your other recipes.

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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!

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I just made these and I found that the amount of filling was right--Cinnabon rolls have a tremendous amount of cinnamon filling. Also, I turned the dough out onto a well floured sheet of parchment, but rather than covering with another piece of parchment, I sprinkled a little GF flour on the dough and my hand and pressed the dough out, using my other hand to maintain a square edge. As I don't care for a lot of icing I made 1/4 of the recipe and just drizzled over the rolls while hot. Also, since there WAS a lot of filling in these, I greased my pan then put a sqare of parchment in the bottom and greased it again. This helped tremendously with keeping the melted filling on the bottom from sticking to the pan. Terrific rolls! Thanks for the recipe Andrew!

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I just made these today. They were...time consuming, the dough was very difficult to work with, and they didn't look very pretty when they were done.......and I hope they are exactly the same every time I make them because these were THE BEST homemade cinnamon rolls I have ever had!! And it wasn't just because the frosting was to die for either! I took a couple bites with no frosting, and in no way can you tell these are gluten free! This will always and forever be my go-to recipe for cinnamon rolls! I love the idea others have of using this dough for rolls and croisants and I will definately be trying that!! Thank you soo much for posting this recipe!

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What a treat! If you didn't know these were gluten free, you couldn't tell from eating them. We also liked the way the extra cinnamon/sugar mixture in the bottom of the pan made a nice slightly chewy bottom crust. I'll be making these again! And again! And again! ...

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I would give this recipe 10 stars if I could! Amazing! I only used about 3/4c of brown sugar and about 4 TB of butter for the filling. And made a 1/2 batch of the frosting and it made enough for the whole batch. I also used buckwheat instead of millet and cocconut flour for the dusting. A good tip for cutting cinnamon rolls is by using a piece of thread, slide it under the log cross each side of thread at the top and pull. A perfect cut.

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Was very good. I used GF flour in the mushroom sauce, tasted like it wasn't GF! THough next time I'll make sure to use organic chicken (used chicken wings) and not the regular kind - because of the antibiotic taste which almost ruined it for me.

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Just made this today. It was awesome!! Husb said that he has not had anything this exciting since going GF!!
Husb is also allergic to potatoe and corn (yay me!!) so I used tapioca and arrowroot flour instead of potatoe and corn starch flours.
I used sorghum instead of millet.
Came awesome!! Chewy and delicious!!
I used another reviewer's tip of flattening it out instead of rolling between two parchment papers. I used the back of a spoon and flattened it to a square.
My rolls opened out so next time, I will put a little bit of water on the 2" strip so that it sticks better. My rolls were done in 18 mins flat ...

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These were wonderful!! Amazing for a gluten free product. I cook them in a pan closer together than suggested and they stay really moist and dripping with butter, sugar etc. I also decreased the sugar and cinnamon for the filling. When I used the suggested amount they burnt too easily. The one thing I really like about these is they taste good a day or two later, which most gluten free baked good do not. Beautiful!! Thank you for sharing.

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I haven't had a cinnamon roll in over a year and a half. This was worth the wait. I made a few changes (because I'm at my dad's and his gluten free flour & baking selection is limited). I used 1.5 cups of Hodgson AP flour 2 tsp xanthan gum & had to melt 1/4 c of vegetable shortening in place of the canola oil. Next time I will use less filling and maybe even do regular sugar with cinnamon. Thanks for the recipe :)

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These were so good! We loved them! You definitely need freezer paper or wax paper as the dough is VERY sticky, so follow the directions.

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I think I like these even better than wheat-based cinnamon rolls - they were rich, delicious, and even filling! Super easy to make, too, as long as you know what you're doing when you roll the dough out. I am allergic to potatoes so I substituted more cornstarch instead, and they were still delicious. I might make this a weekend tradition.

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These were very tasty! Only our 9yo DD needs to be GF...with Christmas coming up my daughter asked if she was going to be able to have one of my traditional Christmas Morning Cinnamon Rolls. I knew then I needed to find one that was just as good! This is it for sure!! The only reason this is getting 4 stars instead of 5 is because there is TOO MUCH filling & frosting - you end up wasting about 1/2 of each. Cut both of those in 1/2 and you have a winner. Also, instead of measuring the butter that you smear on the dough - I simply use a GF margarine spread until the top of the dough is covered. (you end up using less that way....)

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Great Recipe! I served these to my family at Christmas Day Brunch and they were very well-received. People could not believe they were gluten free. I used the buckwheat flour and the result was absolutely delicious. As another reviewer mentioned, the basic dough would be great for another roll or sweet bread. I am going to make Monkey Bread with the dough next time. Thank you!

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Great recipe! My very picky, recently gluten-free, six year old loved them and my husband said he couldn't tell the difference. I have also been using the dough recipe to make her basic dinner rolls and crescent rolls, which have all turned out great!

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Our family tradition has always been to have Cinnabons on Christmas morning. This year is my first Gluten-Free Holiday season, and in desperation I tested this recipe out today. These cinnamon rolls are AMAZING! I would never know they were gluten free if I hadn't made them myself. So thank you, thank you, thank you!

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Absolutely the best cinnamon rolls I have ever had!! Even great the next morning for breakfast. I believe them to be better than cinnabon. thank you for this wonderful, I cant believe its not gluten recipe!

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