1 Hour Gluten-Free Cinnamon Rolls


It’s official, I am pretty sure I hate taking pictures of cinnamon rolls more than anything. They just aren’t very photogenic for me… but on the other hand I like to eat them almost more than anything :). Since the gluten-free diet I’ve been on will soon be over, I decided I better get another one of  the baking basics posted in a gluten-free version (I also have gluten-free peanut butter cookies, chocolate chip cookies, banana muffins, and flourless chocolate cookies posted and a number of other naturally gluten-free baked goods like macaroons and macarons).

Gluten-Free Cinnamon Rolls | Cooking Classy

While I have many different gluten-free flours on hand I’m starting to think the white rice, potato starch and tapioca flour is my favorite blend (it’s seems to be the one that is closest to all-purpose white flour) so that’s the one I’m using again in this recipe (I’m pretty new at this gluten-free baking thing, so I could be wrong on what is the closest).

This batch was my second of the day, the first was also good but it needed some tweaking because #1, the dough was so fragile after rising that half of them began to fall apart when cutting into rolls, and #2, well that was about it :). These cinnamon rolls taste just like the classic gluten-laden cinnamon rolls they just have a slightly different texture than the traditional. If you’ve ever made the (gluten version) 1 hour cinnamon rolls then these will remind you quite a bit of those. I seriously couldn’t resist these! I took them out of the oven and starting eating them without frosting – they were just that good. Of course they only got better with frosting. Each bite just melted away in my mouth. The real test was my husband and kids. They passed with flying colors with my kids and my husband said after one bite “wow! Those are gluten free? Those are one of the best cinnamon rolls I’ve ever had!” Success.


Gluten-Free Cinnamon Rolls | Cooking Classy

Not the fanciest looking cinnamon rolls, but looks don’t matter here. These are amazing!

Gluten-Free Cinnamon Rolls | Cooking Classy


Gluten-Free Cinnamon Rolls

5 from 1 vote

Yield: 12

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour


  • 2 1/4 tsp active dry yeast
  • 1/4 cup warm water , 110 degrees
  • 1/2 cup granulated sugar , divided
  • 1 3/4 cup (277g) white rice flour, plus more for dusting
  • 1 cup (165g) potato starch
  • 1/2 cup (68g) tapioca flour/starch
  • 1 Tbsp xanthan gum
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup + 1 Tbsp milk , warmed to 110 degrees
  • 4 Tbsp unsalted butter , partially melted
  • 2 Tbsp canola oil
  • 2 large eggs
  • 1 tsp vanilla extract


  • 6 Tbsp unsalted butter , partially melted
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 Tbsp ground cinnamon
  • 1/8 tsp salt

Cream Cheese Icing

  • 4 oz cream cheese , softened
  • 1/4 cup butter , softened
  • 1 1/2 cups powdered sugar
  • 2 Tbsp sour cream
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish. In the bowl of an electric stand mixer, whisk together yeast, 1/2 tsp of the granulated sugar (from the 1/2 cup) and the water. Let rest 5 minutes. Meanwhile, in a mixing bowl, whisk together rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt for 30 seconds, set aside.
  2. To the proofed yeast mixture, add warm milk, the remainder of the 1/2 cup of sugar, 1/4 cup butter, the canola oil and eggs and blend mixture with paddle attachment to combine (mixture will be slightly lumpy but will smooth when dry ing. are added). With mixer set on low speed, slowly add in dry ingredients. Once dry ingredients have been incorporated, increase mixer speed to medium-low and mix 2 minutes.
  3. Spread two long sheets of plastic wrap onto countertop one slightly overlapping the other (you will be using it to roll the dough up since it is sticky and rather fragile. You'll need the plastic wrap it to be wide enough so you'll likely have to use two sheets unless you have really wide plastic wrap because it needs to be at least 15 inches wide - for the 13-inch side since you need to leave at least a 1-inch rim on edges for rolling). Dust plastic wrap lightly with rice flour then drop dough mixture onto plastic wrap. Sprinkle top of dough lightly with rice flour then spread two more long sheets of plastic wrap over dough, then roll dough out into a 16 by 13-inch rectangle. For the filling: spread 6 Tbsp partially melted butter over dough, then in a bowl, whisk together brown sugar, granulated sugar, cinnamon and 1/8 tsp salt and sprinkle evenly over melted butter (leaving a small rim uncovered along all edges). Starting on the 16-inch side, roll dough snuggly to opposite side using plastic wrap to lift and roll the dough, and tucking as needed. Press end seam together with fingertips. Cut dough into 12 equal portions (don't saw back and forth with knife, just do one cut downward). Carefully lift rolls to prepared baking dish, aligning them side by side (you'll have a little extra space on one end which is fine, you can either tuck a rolled up piece of greased foil there or just leave it and the rolls on that end will spread a little more). Bake in preheated oven 22 - 25 minutes. Cool slightly then frost with cream cheese icing. Best served day prepared. Store in an airtight container and re-warm individually in microwave 10 - 20 seconds (as they are best served warm).
  4. For the cream cheese icing:
  5. In the bowl of an electric stand mixer (or using a hand mixer), whip together cream cheese and butter until smooth and fluffy. Add powdered sugar, sour cream and vanilla and whip until fluffy, about 2 minutes longer.
  6. Recipe Source: Cooking Classy

Recipe Notes

If on a gluten-free diet, be sure to check all of the packaging labels on ingredients to make sure they are gluten-free.


  • Katrina @ WVS: 1 hour?! I am soooooo down with that! These look great! April 8, 2014 at 1:15pm Reply

  • Sean Roulston: Thank you for this article…

    My wife and I have recently gone gluten free and she loves to bake, we we def try this recipe! April 8, 2014 at 1:34pm Reply

  • Tessa @ Handle the Heat: I hate photographing cinnamon rolls too! The pretty swirls just get covered by the frosting – and they also look goofy on a plate by themselves. I’m so impressed by both your photos and the fact that you managed to create scrumptious GLUTEN FREE cinnamon rolls – a recipe title that sounds almost like a paradox! April 8, 2014 at 3:28pm Reply

    • Jaclyn: Thanks so much Tessa :)! April 21, 2014 at 10:31pm Reply

  • Stacy | Wicked Good Kitchen: Wonderful gluten free cinnamon rolls, Jaclyn! We’re working on the same recipe this week. :) Despite cinnamon rolls being difficult to photograph, you did a fabulous job! Love the dripping icing. Thanks for sharing, girl. Pinning! April 8, 2014 at 3:36pm Reply

  • Angelyn @ Everyday Desserts: So I don’t usually eat gluten free, but I’d totally go gluten free for these!! They look amazing! April 8, 2014 at 3:42pm Reply

  • Ashley Denae: I’m officially your biggest fan! I love anything that is gluten-free and only takes a short time to make. I’m getting so tired of the same, boring gluten-free recipes that I’ve made. I can’t wait to try these babies out!

    April 8, 2014 at 5:19pm Reply

  • Laura (Tutti Dolci): These rolls look incredible, I’d never guess they were GF. Love the cream cheese icing! April 8, 2014 at 7:56pm Reply

  • Erin @ Meaningful Eats: Wow these look amazing! I’ve been loving all your gluten-free creations :) I’ll have to try these! April 8, 2014 at 8:25pm Reply

  • Meriem @ Culinary Couture: It’s hard to imagine you having any trouble taking pictures of anything! Your pictures are always so stunning, you have a real eye for photography :) April 8, 2014 at 8:51pm Reply

    • Jaclyn: Thanks so much Meriem :)! I feel I have so far to go, but it keeps it interesting I guess. April 21, 2014 at 10:27pm Reply

  • Averie @ Averie Cooks: Aside from one post, I hate every cinn roll shoot I’ve ever done. And brownies are another one. I dont know why b/c you’d think, cinn rolls or gooey brownies, what can be so hard. Well, I mess them up no matter what but trust me, your images are gorgeous. And I am SUPER impressed with GF rolls! Not.easy.wow April 8, 2014 at 10:10pm Reply

    • Jaclyn: Thanks so much Averie! And I’ve seen all of yours – they’re amazing! You need to teach me the tricks! April 9, 2014 at 9:39pm Reply

  • Chloe @ foodlikecake: AMazing! I would never guess these are gluten free! April 9, 2014 at 4:20am Reply

  • Ilona @ Ilona’s Passion: Yummy cinnamon rolls, and gluten free. Amazing! April 9, 2014 at 7:54am Reply

  • Georgia @ The Comfort of Cooking: Haha, I know how you feel! I can’t photograph a sandwich to save my life. But, you still convinced me that these cinnamon rolls are fluffy, sweet and perfect for breakfast! Great recipe, Jaclyn. April 9, 2014 at 8:28am Reply

  • Taylor @ Food Faith Fitness: Gluten free and one hour? That is music to my ears! These look awesome!! Pinned! April 9, 2014 at 12:28pm Reply

  • Kate @ Diethood: WHOA! Whaaaat?! That is INCREDIBLE! 1 hour, gluten free, gorgeous… I need to come over! April 9, 2014 at 9:30pm Reply

  • Emma: What are you talking about? Your pictures are fantastic! They definitely make me want to eat those cinnamon rolls :p April 11, 2014 at 4:16am Reply

    • Jaclyn: Thanks Emma! I’m really picky I guess :). April 11, 2014 at 8:52am Reply

  • Kayle (The Cooking Actress): I think your photos of these cinnamon roll are GORGEOUS!!! And they look amazing-I cannot belieeeeve that they’re glutenfree! April 24, 2014 at 6:36am Reply

    • Jaclyn: Thanks so much Kayle! April 24, 2014 at 1:17pm Reply

  • Amber: I tried this today. The flavor was there but I couldn’t get the right consistency. My dough fell apart easy. I’ll try again another day. Great frosting though. Yum! July 27, 2014 at 1:33pm Reply

  • Brenda: This is my second time making this and the consistency is more thin like cake batter. Not sure what this is happening. I did sub 1tbs chia seeds in 2tbs water for the gum. It bakes great and is tasty, just wish I could get rolls from it. August 20, 2014 at 7:04am Reply

    • Jaclyn: Are you scooping the ingredients from the package with the measuring cup or pouring into the measuring cup? Be sure to scoop and level instead of pour or spoon and level. Also if you are in an environment with high humidity you may need to add a little bit more of each of the flours. Sorry it didn’t work perfectly for you! August 30, 2014 at 5:13pm Reply

  • Tammy: Just made these. OMG! Absolutely delicious. Thanks for sharing! December 14, 2014 at 2:45pm Reply

    • Jaclyn: I’m so glad you liked them Tammy!! December 14, 2014 at 6:32pm Reply

  • Rhonda Welch: Jacklyn, I have been gluten free for about 16 months now and my boys love the change! I am with you on the rice flour and tapioca being better. I was fortunate enough to have a friend who pass me her flour mix and I have not had a lot of trial and error. A few suggestions for you. I grind 2 lbs of brown rice with 8 oz. of tapioca pearls for my basic recipe. I keep this in air tight containers. I have also begun adding 1/4 c. of potato starch to most baked goods and no longer use xanthan, instead I use chia seeds measurement for measurement if you want I personally use 1 tbs.

    Instead of my usual 1/4 cup of potato starch I am going to give your 1 cup amount a try as my rolls where hard to roll out. December 24, 2014 at 1:34pm Reply

  • Gaye: These are very very good. Within 1 1/2 hours, we were eating them. The dough was wet for me too (as some others had said), but I just added more tapioca starch (1/2 C.). I had a terrible time getting the cut pieces over into the pan, but oh well–I know that looks aren’t everything. And actually, once it bakes, it looks pretty fine anyway. January 11, 2015 at 4:28pm Reply

  • Iris: Would there be any benefit or drawback to letting this dough sit and rise a bit? Using yeast AND baking powder/soda scares me a bit. February 10, 2015 at 9:09am Reply

    • Jaclyn: I don’t know that there would be any benefit in letting it sit. I haven’t tried so I can’t say for sure? I know they are perfect as they are so I wouldn’t recommend making changes. February 23, 2015 at 6:23pm Reply

  • Amanda: Definitely going to try these!
    Those that are Celiac or gluten intolerant, please make sure you are buying the correct yeast! Not all yeast is gluten free, some is made from barley! March 4, 2015 at 9:22pm Reply

  • Brittany M: I’m wondering if you would recommend a safe substitute for Potato starch, Jaclyn? I have only 1/2 C potato starch, I know I can go to the store to get more…but I wanted to see if you have any ideas. I looked up a website saying what flours were in the same “family” of flours and starches as potato, but I didn’t want to take a risk if you had an idea. Maybe could I increase tapioca or rice flour? April 5, 2015 at 6:01pm Reply

    • Jaclyn: Without testing it out I probably should say what would be the best alternative because I’m no expert with gluten-free baking. If I were to test though I’d probably increase the tapioca 1/4 cup and add 1/4 cup cornstarch. April 7, 2015 at 11:09pm Reply

  • Sara lieske: These were fantastic. My dough was perfect, I weighed my flours instead of measuring, which could be why others are having issues with their dough. I used parchment paper instead of Saran wrap. I didn’t have enough brown sugar so I used coconut palm sugar instead. I made my own icing and accidentally put almond extract instead of vanilla, the almond extract made it extra tasty. June 14, 2015 at 9:22am Reply

  • Abbey: These were amazing! Woke up this morning with a craving for cinnamon buns & these hit the spot! First GF recipe for cinnamon buns I have tried that tasted as good as the real thing! August 22, 2015 at 2:08pm Reply

  • Christie: Are you using plain white rice flour, or sticky white rice flour? Thanks! March 18, 2016 at 6:21am Reply

    • Jaclyn: Plain white rice flour. I hope you enjoyed these Christie! March 18, 2016 at 9:40am Reply

  • Kristi: What is the consistency of the dough supposed to be like? Mine was like slightly dried-out playdough. They are in the oven right now, but they didn’t look like yours. January 15, 2017 at 2:46pm Reply

    • Kristi: Ok, I figured out that I used Potato flour instead of potato starch. I thought they were the same. 3rd time was a charm! Yummy! March 12, 2017 at 5:13pm Reply

  • Helen: I had no trouble making these exactly following the directions. It really only takes an hour! Thanks so much for the recipe. January 25, 2017 at 5:08pm Reply

    • Jaclyn: I’m glad to hear you were able to get them made in an hour :). Thanks for your comment Helen! January 25, 2017 at 5:53pm Reply

  • Rebecca: I have a gluten free flour blend – this will be my third GF recipe to try and I hope this works well for my GF customers. How much of the blend do you recommend me using since I don’t have the individual flours to blend my own! Thank you!! February 11, 2017 at 8:55pm Reply

  • Tammy: Worked wonderfully!
    I skipped ahead (did not read carefully) and created a paste for the filling instead of the butter then sugar mixture. It worked out great thankfully, and lost no filling on the way to pan.

    Was intimidated to try a yeast roll, but honestly was easy to accomplish using your recipe! Thanks! September 4, 2017 at 11:44am Reply

    • Jaclyn: So glad it worked! Thanks Tammy! September 5, 2017 at 12:43pm Reply

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