• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Start Here
  • About
  • Contact
  • Podcasts
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
Everyday Gluten Free Gourmet
  • Recipes
  • Cooking Classes
    • Gift Certificates
    • Testimonials
  • Videos
  • Articles
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Start Here
  • Recipes
  • Articles
  • Cooking Classes
    • Gift Certificates
  • Subscribe
  • About
  • Contact
  • Podcasts
  • Videos
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • An egg just dropped into a pile of millet flour.
      How To Use Millet Flour and Sorghum Flour
    • Gluten free Strawberry Shortcake on a plate filled with strawberry sauce and whipped cream; with a bowl of strawberry filling beside it.
      Gluten Free Strawberry Shortcake
    • The word 'starch' drawn in a pile of tapioca starch.
      How To Use Starch in Gluten Free Baking
    • Mongolian Pork Chops on the grill with red pepper pieces and zucchini wedges around them.
      Gluten Free Mongolian Pork Chops
    • A tub of Tamarind concentrate beside a package of tamarind paste, with a small dish in front showing the paste.
      Tamarind Concentrate vs Tamarind Paste
    • A sifter with rice flour coming out of it onto a pile of flour below.
      How to Use Rice Flour in Gluten Free Baking
    • A platter of gluten free Falafel Balls with bowls of Tahini Sauce, garnished with fresh parsley and lemon wedges.
      Gluten Free Falafel Balls with Tahini Sauce
    • A stack of gluten free Molasses Ginger Cookies on a clear plate.
      Gluten Free Molasses Ginger Cookies
    • Gluten Free Flour Conversion Chart showing cup measurements and the weight for each in grams.
      Gluten Free Flour Conversion Chart
    • Gluten Free Wheat Starch Pizza
    • A Breakfast Power Bowl filled with cooked quinoa, avocado, spinach, tomatoes and egg and topped with hollandaise sauce for a special treat.
      Breakfast Power Bowls
    • A basket of gluten free Battered Fish and Chips with lemon wedges and a dish of tartar sauce.
      Gluten Free Battered Fish
    Home » Recipes » Gluten Free Baking

    Gluten Free Cinnamon Rolls

    Published: Jul 12, 2019 · Modified: Mar 31, 2024 by Cinde LittleThis post may contain affiliate links2 Comments

    Jump to Recipe Print Recipe

    Enjoy warm gluten free Cinnamon Rolls just out of the oven. This is a basic biscuit dough recipe that doesn't require yeast. The dough comes together easily and can be used to make many other biscuit recipes. Once you've made this dough a few times you'll be confident enough to try all the variations you can think of.

    A hand holding half a biscuit cinnamon roll with the other half on a plate with a fork.

    The first gluten free biscuit recipe I made, buttermilk biscuits, uses individual flours and xanthan gum. Over time I experimented with other recipes and began to try my EGFG flour blend in everything I baked. The original biscuit recipe is as delicious as this one, but it's too soft and sticky to make into cinnamon rolls.

    In my online cooking classes we often do a head-to-head comparison of two recipes. If you've got two people cooking this the best way to actually compare all aspects of a recipe and find you absolute favourites.

    Jump to:
    • Ingredients
    • Variations
    • Best Gluten Free Flour for Dusting Dough
    • Equipment
    • A Baking Challenge
    • Top Tip
    • Gluten Free Cinnamon Rolls

    Ingredients

    Binders, also called gums, play an important role is creating structure in baked goods when there is no gluten. Psyllium husk powder, the binder in this recipe, is readily available at health food stores and isn't expensive. It works well in yeast breads and plays an important roll in this biscuit dough.

    • EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
    • sugar
    • baking powder & baking soda
    • psyllium husk powder
    • butter
    • plain yogurt (I use 6% Greek yogurt)
    • egg
    • cooking oil
    • lemon juice
    • brown sugar
    • cinnamon

    See recipe card for exact amounts.

    To learn more about binders check out this post, How To Use Binders in Gluten Free Baking.

    Variations

    This biscuit dough can be made as plain or savoury biscuits like these cheese biscuits. It could also be used as the top for pot pie or turned into a dessert like strawberry shortcake. I have also made some alterations to make a biscuit pizza because you can never have too many variations for one dough recipe.

    Once you're making variations you'll want to try different shapes and sizes. Using different size scoops makes for even cooking of round biscuits. The quickest and easiest way is to shape the dough into a circle and cut it in wedges.

    Pesto Cheddar Biscuits

    Best Gluten Free Flour for Dusting Dough

    When you work with dough, for cinnamon rolls or sugar cookies, you need a bit of flour for dusting. I use sweet rice flour but tapioca starch is another option. Using a flour blend can be more expensive but if you want to use it just make sure it doesn't have a binder, like xanthan gum in it.

    Equipment

    My mom always baked her cinnamon rolls in a metal 9-inch by 13-inch pan with a lid that slides over the top. Although I love that pan I’ve had better luck baking this recipe in a smaller 8-inch square pan. In the smaller pan they don't spread out and are nice and soft.

    These biscuits can be made by patting the dough with your hands but I prefer to use a rolling pin. In my cooking classes students often say they like the weight of my heavy marble rolling pin but any kind will do just fine.

    A Baking Challenge

    Over the years my mom has made and so have I. Now

    My son and I, just like my mom, have made countless pans of cinnamon rolls. If you like this recipe keep making it until you have perfected everything about it. Challenge yourself to make it three times in a month and I guarantee it will suddenly become an easy recipe.

    Top Tip

    Keep a small jar of sprinkling flour in with your baking supplies. My cupboard once had baking powder, baking soda, vanilla and cornstarch. It now has all of those plus psyllium husk powder, xanthan gum and a jar of sweet rice flour.

    A hand holding half a biscuit cinnamon roll with the other half on a plate with a fork.

    Gluten Free Cinnamon Rolls

    These biscuit style Cinnamon Rolls are soft, sweet and delicious. They can be frozen raw and cooked all at once or just cook as many as you want so you can enjoy them warm from the oven every time.
    5 from 1 vote
    Print Pin Rate
    Course: Baking
    Cuisine: Canadian
    Keyword: gluten free cinnamon rolls
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Resting time: 30 minutes minutes
    Servings: 9 rolls
    Calories: 367kcal
    Author: Cinde Little

    Ingredients

    • 2 cups EGFG gluten free flour blend* (265 g)
    • 2 tablespoon sugar
    • 4 teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1½ teaspoon psyllium husk powder
    • ½ teaspoon salt
    • 3 tablespoon butter chilled and cubed
    • ¾ cup plain yogurt (I use 6% Greek yogurt)
    • 1 egg lightly beaten
    • 2 tablespoon vegetable oil
    • 2 teaspoon lemon juice

    CINNAMON FILLING

    • ½ cup butter room temperature
    • 1 cup brown sugar
    • 1 tablespoon cinnamon
    Prevent your screen from going dark

    Instructions

    CINNAMON FILLING

    • Beat ingredients in stand mixer until light and fluffy, 2-3 minutes. Set aside.

    DRY INGREDIENTS

    • In a large bowl whisk together flour mix, sugar, baking powder, baking soda, psyllium husk powder and salt.
    • Using your fingers rub the butter into the flour mixture until only small pieces of butter remain. Set aside.

    WET INGREDIENTS

    • In another bowl whisk yogurt, egg, oil and lemon juice. Stir into flour until well combined.
    • Let rest at room temperature for 30 minutes.

    ROLL AND SHAPE CINNAMON ROLLS

    • Preheat oven to 450°F. Line 8-inch square baking pan** with parchment paper.
    • Using a spatula, transfer dough onto a piece of plastic wrap. Cover with another piece of plastic wrap and using your hands gently press the dough into a rectangle approximately 8-inches by 12-inches. Lift plastic and sprinkle with a bit of flour if dough is too sticky. Press plastic back on the dough, flip the dough using a flexible cutting mat or placemat.
    • Remove top plastic, sprinkle with flour if needed. Drop cinnamon filling over biscuit dough and carefully spread right to the edges.
    • Using bottom piece of plastic gently roll dough lengthwise, pushing the dough and peeling away the plastic as you create a log.
    • Refrigerate at any point if dough is warm and difficult to work with. (Can be prepared to this point in advance and kept overnight in the fridge or frozen.)
    • Cut log into 1½-inch thick cinnamon rolls and place cut side up in an 8-inch square baking pan. Bake in preheated oven for 20 minutes.
    • Cool slightly on wire racks then use parchment to lift out of pan and place back on the rack to cook completely.***

    Notes

    *EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
    **Baking Pan: In an 8-inch square baking pan the rolls are close together which makes the sides nice and soft. If baked in a 9 x 13-inch pan they will spread more making them slightly flatter and bake in slightly less time.
    ***Cooling: Gluten free baking typically tastes gummy and under done if not allowed to cool properly. Learn to taste baked goods 10-15 minutes after cooling and decide the right time for you. They can still be enjoyed warm!
    If frozen let rest at room temperature 60-90 minutes then bake as directed.

    Nutrition

    Nutrition Facts
    Gluten Free Cinnamon Rolls
    Serving Size
     
    1 roll
    Amount per Serving
    Calories
    367
    % Daily Value*
    Fat
     
    19
    g
    29
    %
    Saturated Fat
     
    10
    g
    63
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    58
    mg
    19
    %
    Sodium
     
    482
    mg
    21
    %
    Potassium
     
    80
    mg
    2
    %
    Carbohydrates
     
    49
    g
    16
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    28
    g
    31
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    481
    IU
    10
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    183
    mg
    18
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Let me know in the comments below how your cinnamon rolls turned out. If you're adventurous and made some tweaks let me know how it went.

    __________________________________________________________________________

    New here? I've got the help you need to learn to make gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

    Send me those 29 Tips!

    🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. Learn all the ways I can help you by visiting this page, Everyday Gluten Free Gourmet.

    _________________________________________________________________________

    More Baking

    • A baking rack of gluten free Chocolate Chip Cookies and a glass of milk.
      Gluten Free Chocolate Chip Cookies
    • Gluten Free Millet Bread
    • A plate with the recipe printed on it, surrounded by a strainer and 4 bowls with the cookie flour ingredients.
      Gluten Free Cookie Flour Blend
    • A plate of Chinese Onion Bread cut into wedges.
      Gluten Free Chinese Onion Bread
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Comments

      5 from 1 vote

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sheryl

      May 14, 2022 at 6:55 pm

      5 stars
      Fabulous flavour! And easy to make. Really! Remember that they are biscuit style and not yeast dough so the texture is different.

      Reply
      • Cinde Little

        May 15, 2022 at 11:09 am

        I'm glad the recipe turned out for you Sheryl! I always thought Cinnamon Rolls were yeast free and Cinnamon Buns were yeasted but I see these names are used interchangeably. My mom always made the biscuit style Cinnamon Rolls so I learned to make them gluten free and also make savoury variations of this recipe. I think it's time to post my recipe for yeasted Cinnamon Buns too so I'll add that to my list. Happy Baking!

        Reply

    Primary Sidebar

    Cinde Little, the Everyday Gluten Free Gourmet, in her kitchen holding a bowl of soup.

    Hi, I'm Cinde!

    As a foodie and health educator I'm here to help you learn to cook gluten free. Every gluten free journey is unique but we all need to eat. I share recipes that work, resources to learn about GF flours and tips for success in the kitchen. Subscribe NOW to get the help you need.

    More about me...
    Badge showing Top Gluten Free Food Blogs.

    Healthy Recipes

    • A green smoothie in a bowl, half covered with a garnish of cut up apple and kiwi, sprinkled with granola.
      Gluten Free Fruit Smoothie Bowls

    • Cinde in her kitchen surrounded by an array of 30+ fruits, vegetables, legumes, nuts, seeds and more.
      30 Plants a Week: A Gluten Free Food Challenge

    • A bowl with rice, falafel balls, hummus, chopped cucumber, roasted peppers, radish, olives and spinach. There is a bowl of pomegranate dressing on the side.
      Gluten Free Falafel Bowls

    • A bowl filled with brown rice, cucumber, spinach, cabbage slaw, mango and roasted peanuts; with peanut dressing on the side.
      Gluten Free Buddha Bowl

    HELP FOR GLUTEN FREE COOKS

    Someone holding a strainer with gluten free flour coming out onto a pile of flour.

    How To Use Gluten Free Flour

    Read more →

    Cinde in her kitchen set up for a virtual cooking class with lights, camera, laptop and pizza that just came out of the oven.

    Cooking Classes

    Class Calendar →

    A small tin of Chipotle Chiles in Adobo Sauce with a dish of them beside it and a mound of chipotle chile powder beside it.

    GF Ingredients

    Pantry essentials →

    How To Start a Gluten Free Gourmet Dinner Club

    Dinner Club

    7 complete menus →

    GLUTEN FREE BAKING HELP

    • A pedestal tray with squares of gluten free lamingtons, with small plates beside it and one lamington cut with a fork.
      Gluten Free Lamingtons

    • Eatmore bars on a cutting board being cut into thick diamond shapes.
      Homemade Eatmore Bars

    • A stack of heart shaped gluten free sugar cookies drizzled with chocolate sitting on pretty pink paper surrounded by tiny heart shaped sprinkles.
      Gluten Free Sugar Cookies

    • Gluten free Orange Cupcakes with orange icing on a pedestal tray, each topped with a small piece or orange.
      Gluten Free Orange Cupcakes

    Footer

    ↑ back to top

    About

    • About Cinde
    • New to Gluten Free?
    • Contact

    Newsletter

    • Sign up here for updates and free resources

    Cooking Classes

    • Class Calendar
    • Gift Certificates

    As an Amazon Associate I earn from qualifying purchases.

    Disclaimer · Privacy Policy · Disclosure Policy

    Copyright © 2025 Everyday Gluten Free Gourmet

    A pan of gluten free cinnamon rolls with one on a plate, cut and being picked up for a bite.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.