First off, I want to say THANK YOU to all of you who left me wonderful comments and emails after my last post. I had no idea what an impact my little blog had on so many people. Wow, overwhelming. Thank you for taking a few minutes of out your day to drop me a line and let me know, I truly appreciate it. Now please, don’t go silent…I love to hear from you and know how things worked for you, or what type of recipes you’re looking for. Please feel free to use the comment form, that’s what it’s there for. 
Alright, now onto the recipe! As those of you who join me on Facebook already know, I had a pretty successful baking weekend this past weekend. Here’s the recipe so many of you have been patiently waiting for.
These cinnamon rolls have a topping, which you cook up and put in the bottom of the pan. They make the cinnamon buns nice and moist and sticky. Once they have finished baking, you flip them onto their serving tray, making that gooey syrup in the bottom of your pan, a great sticky topping for your cinnamon buns.
Once I was out of school, I continued to make these cinnamon buns. Mainly, because my Mom was never very good at making cinnamon buns, and my Dad & Brother both LOVED them (in Mom’s defense, she does make great cinnamon rolls now). The things we do for compliments, huh? I took and tweaked the recipe here and there, and the recipe has always been a hit. I hope you will enjoy this gluten-free version of Mrs. Braun’s cinnamon rolls. I bet I could bake these for her, and she would never know they were not filled with gluten.
Ingredients:
Dough:
- 2 1/2 cups all-purpose gluten-free flour (see note)
- 1/2 cup tapioca starch
- 1 Tbsp rapid rise yeast
- 3 Tbsp white sugar
- 1/2 tsp salt
- 2 tsp xanthan gum
- 1 tsp guar gum
- 1/4 cup instant vanilla pudding mix (dry)
- 1 tsp baking powder
- 4 Tbsp margarine
- 1/2 cup water
- 3/4 cup milk
- 1 egg, room temperature
- 1 tsp cider vinegar
- 2 Tbsp oil (I used Canola)
- 1 tsp vanilla
NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Topping:
Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9×13 pan (I used a pie pan, but pans with straight sides work better).
Filling:
Combine:
- 2 Tbsp. butter or margarine, very soft
- 1/2 cup firmly packed brown sugar
- 1-2 Tbsp. cinnamon
NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional)
Directions:
- In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
- Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
- With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
- Allow to mix on medium speed for 3 minutes.
- Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.
- Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.
- Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
- Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1″ high.
- Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
- Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
- Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.
- These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.
If you try this recipe, please, please let me know how it works for you. If you need an image to help you understand the rolling and cutting part, please check out this post, the pictures should help you out there.
I'm most certain my husband loves you for this recipe!
Just LOVELY Jeanne!!
Holy Moly, woman!! I cannot wait to try these. And on the note of your last post, that I somehow missed, I am saddened that someone would take time out of their day to write such a thing. YOU are inspirational and do an amazing job in keeping up with the often grueling task of blogging. I actually often wondered how you did such an awesome job of it. I am proud of you for moving past that comment and coming back full force. And just for the record, I always love your photos and this cinnamon bun/roll looks nothing short of amazing!!!
well done!
I completely agree with Kim on All points.You have been an inspiration in my own kitchen and I probably would have gone without if I had not stumbled onto your blog (omg 18 months ago). I've attempted things that I would not have bothered with even if I still consumed gluten. Thank you for expanding my foodie horizons!
On another note MY husband loves you for the Salisbury Steak recipe.
And now I am desperately wanting a cinnamon roll. My gosh Jeanine these look fantastic! Any left??
@Kim-Cook it Allergy FreeAw, Kim, you are way too kind. That's the pot calling the kettle black, if I do say so. You are like Wonder Woman with your apps, blog & family. But, thank you.
@kathrynKathryn, I am SO glad that you're not going without. Really, no need for any of us to go without, right? Just need to re-invent some things, and keep on going.
Funny…my husband LOVES the Salisbury steak as well, even though he's not a fan of ground beef.
@CarrieThanks, Carrie.
@SarahThat's awesome, Sarah! I'm sure you'll love it too. The way to a man's heart is through the stomach, huh? Still stands today.
@betty rOh Betty, I wish! They don't last long here, Abby would eat them for breakfast, lunch, supper & snack if I let her.
ahummm..this is your mother…and I'm glad you said that I do make good cinna buns now…and yes at one time yours were better than mine but…
@Susan…but you learned from the best, and now you make great cinnamon buns too. Hehe ;P
First of all DELISH!! I am making them tonight. I haven't had a cinnamon roll for 5 years! Second. I love the pdf option. I sent it to my Iphone and am doing the recipe off that. Save a tree!
These look AMAZING!!! I've never used guar gum, could I just use 3 tsp. xanthan gum instead of 2 xanthan and 1 guar?
Thanks, can't wait to try these, looks like yet another fantastic recipe!!
@Smith FamilyWoohoo! Bonus with the printer friendly/PDF option, glad to hear it works that way. I don't have a smartphone, so I am not sure how it works. Thanks for letting me know! Enjoy your cinnamon rolls!
@AnonymousI would try using 3 tsp of xanthan in place of the 2 xanthan and 1 guar gum. I did it this way because I've read that the two work well together, better than one or the other by itself. But, I have no proof of it. So I would definitely use 3 xanthan gum. Another reader made them this afternoon that way, and by the sounds of it, quite successfully.
Wow! Those look amazing! Definately going to try them!
Well, I made them and my house smells like a cozy bakery! I used regular yeast instead of rapid rise and they worked fine- I just let it rise for longer. DELISH!!
-Rachel
Oh.My.Goodness~This is gluten free heaven!
Thank you so much for posting these beautiful cinnamon rolls! Wow!
I cannot wait to try them!
Robin~♥
Every time I go to the mall I walk by a certain cinnamon bun place. I inhale deeply & look longingly at those ooey gooey beauties in the display and long for the days when I could have one. Well I just made your cinnamon buns & they are freakin' awesome!! We could barely wait for them to cool before devouring. I just omitted the topping & made a cream cheese type frosting instead. The recipe is easy to follow & the rolling instructions were spot on. You rock!!
@Colleen Definitely do, Colleen! Let me know how they turn out for you!
@Smith Family Woohoo!! Glad to hear they worked well for you! Yeah, regular yeast = longer rise time. No big deal (if you have patience).
@~The Robin's Nest~ You're welcome Robin! I hope you give them a try.
@Tina Thank you, Tina! For way less than you pay per cinnamon roll at the mall, you can make these at home. Even GF is cheaper than the mall variety. Glad to hear you enjoyed them.
These look amazing! I have been craving cinnamon buns but didn't want to go to all the trouble for a recipe that wasn't worth it. With your seal of approval I know they will be delicious so I will make them as soon as the baby goes down for a nap. Thank you as always for all the wonderful recipes!
@Shoshana Aw, thank you, Shoshana! So glad that you trust me, I'm sure you'll enjoy them.
Let me know how they turn out for you!
These look AWESOME! Quick question, can I make these ahead except for cooking, then freeze them to cook at another time? I have three kids and would love to surprise them with these for a weekend breakfast treat. I'm hoping to prepare the dough after they go to bed, then cook on Sunday morning. I'd love any advice or recommendations. Thank you so much for sharing!
@Adrian I haven't tried freezing it, but I've never tried that with the regular ones either. I'm sure that if you can do that with regular ones, you can do that with these. I did form them, and put them in the fridge to bake later, you just have to give more rising time before baking then. I'm sure the kids would be thrilled.
Let me know if you decide to freeze the dough, and if it works for you!
Oh my stars!!! Made these yesterday and they were wonderful! Thankyou for sharing! We do cinnamon rolls for christmas morning and the gf ones we found this year were…ok. Your recipe is the one to use though! (and i am sure we will be making them again before Christmas
These look SO good! Do you think I could substitute some coconut milk without horribly mangling the flavor? I can't do dairy/nuts or soy. Love your blog- until now I've just been an RSS reader/lurker
Thanks for sharing the recipe!
@Colleen Oh, you'll definitely have to make these more than just at Christmas.
So glad to hear they worked well for you! Woohoo!
@Rhonda Hey Rhonda! Thanks for joining us here.
I don't think it would be a problem to sub out the milk, do what works for you, I'm sure they'll still taste great.
I am just wondering how much of the flour items to take out if using an all-purpose gluten-free flour (i.e. Jules' AP Gluten Free Flour). Just the xanthum and guar gum? Thanks! Can't wait to try these!
@chris Chris, if you're going to be using Jules all purpose flour, I'd say you can omit the xanthan gum, guar gum, and replace the all purpose flour & tapioca starch with 3 cups of Jules flour. I think that should work all right. Let me know!
These look beautiful! I am so craving these right now, even though I just ate 3 cookies
! By the way, I just read your other post. That makes me so sad. I can't believe people could be so mean. I have never thought anything of the sort! All your photos look delicious! I admire your baking skills too 
.
@Sophie Ha, Sophie, I think I could always go for a cinnamon bun. It's the dishes that stop me occasionally.
Thanks so much for your comment, I really appreciate it. My chin is up, and we're moving forward!
These buns look amazing. And I prefer buns, thank you very much
Jeanine, first of all, these rolls look terrific! Doughy and chewy and just like cinnamon buns should! Second of all, boo to the reader who said they were grossed out by your pictures. You are trying to give the general reader a basic idea of the final product, not win any pulitzer prizes in journalism. You're doing a fantabulous job for the gluten free community, just keep on doing it!
I think these are the best gluten-free cinnamon buns I have ever seen! I can't wait to try out the recipe that you've shared in this post. Thank you very much for sharing!
These were ABSOLUTELY AMAZING!!!! Seriously. I might even go so far as to say that these are the best gf thing I have EVER baked. Instead of flipping them at the end, I left all the delicious gooey stuff at the bottom and slathered the top with a cream cheese icing. A LITTLE bit more sugar, but I'll go run and repent later. After I eat the entire 9×13 pan. You are amazing. Keep up the fabulous work!!
MMMMMMMMM,…Your rolls look fenomenal & mighty tasty too!
They look FABULOUS,…FANTASTIC TOO!
After reading all the comments on these cinnamon buns, I am totally sold on making some. Thanks for sharing!
Angie.
I am wondering what vanilla pudding mix you use that is gluten free. Thanks so much for such a great website!!
@Eliana Thanks, Eliana! (and I prefer buns too)
@CarolynCarolyn, thank you so much! These buns were fantastic (definitely a favorite of the whole family, and I'm the only one who has to eat GF). And thanks for the kind comment…I've had so much encouragement and great comments from anyone, it's overwhelming. The GF community is a fantastic community to be part of.
@Quinoa Nutrition Facts Thanks! Let me know what you think when you give them a try, I'm sure you won't be disappointed!
@Christine Christine, that is fantastic!! I'm so glad that they worked well for you, and leaving them in their syrupiness, and then topping with frosting…oh, so, so good!! Thanks!
@sophiesfoodiefiles Thanks, Sophie!
@Angie Halten I think you'd better, Angie!
Let me know how they work for you!
@Anonymous Hi there! I use Kraft Jello Brand instant pudding. Kraft is very good about labeling their foods, if it contains wheat, it will say so on the packaging. HTH!
I tried this recipe yesterday and they were amazing! I also did what Christine did and left the gooey stuff at the bottom, using up the leftover cream cheese icing (from the red velvet cupcakes) on the top. Sooooo decadent, but once in a while it's good to live a little, right? I used raisins and rehydrated them in some chai, for a bit of additional flavour. And the cutting with thread maneuver was brilliant!
I agree they were at their best fresh from the oven. I warmed one in the microwave today and while it still tasted delicious, the texture had changed a little…it was a bit drier and more cakey. I wonder if this had to do with the fact that I don't have a stand mixer, so I may not have mixed the dough quite as thoroughly by hand.
Thanks for this recipe….I will definitely make them again!
This is my first time visiting your site. I like what i see. I added you to my favorites list. I will be making these cinnamon rolls! they look and sound sooo yummy!! Thanks for sharing. Theresa P.
@IrismoonInTheCity I'm so glad that the recipe worked so well for you! Love that you gals are leaving them in the pan, and then topping them with frosting. I'll have to give that a try next time.
@Theresa P. Theresa, THIS RECIPE would be a great place to start! Welcome here!
I just found this blog last night looking for a recipe for my hubby since he was craving something with cinnamon. This is at least the third cinnamon roll recipe I've tried. The dough in this recipe is very easy to work and they rose up really well (unlike the bricks I've made before
). The final verdict? A real, honest-to-goodness gluten free cinnamon roll! I cannot thank you enough! I can't wait to use this recipe to make monkey bread! – Ligea Ruff, Boulder CO
@Anonymous That is wonderful, Ligea! So glad to hear that they worked out well for you. Thanks so much for leaving a message!
thank you so much for this recipe, even though it would be my third time trying out a gluten free recipe for cinnamon rolls. they look very light and fluffy, i can't wait to try them. mines always come out very heavy or crumbly. will definitely try out.
@georgescookie, I know it can be frustrating, but if you do give it a try, please let me know how they worked for you. Good luck!
Hello there
I finally got all the ingredients together for this (have been eyeing them up for a while now!) but couldn't find vanilla pudding mix or even anything that'd suffice. I'm in Australia so we don't have the same brands as you, any suggestions on what I could use instead?
Also, I couldn't get my hands on potato starch (they had none in stock). I grabbed potato flour and arrowroot starch instead, which would be better to use?
Sorry for the questions! I've been gluten free for years but haven't tackled anything like this recipe before.
Tee
@chaitee, Hi Tee! No problems!
Instead of the pudding mix, you could use either almond flour, or powdered milk. Something to up the protein a bit.
Potato flour is very different from starch, so you won't want to use that. The arrowroot should be OK to use though.
YOU CAN DO IT!! Any more questions, please ask!
Thank you for the great recipe. My family thought they were wonderful!
We are a newly gluten free family…I tried your cinnamon rolls, but the dough never firmed up. I used all guar gum instead of xantham gum, could that be the problem? I baked them up anyways in little blobs, and they taste awesome!! They didn't crumble apart, and they were moist. Unfortunately they were UGLY!! Thanks for your website, it is so helpful!
@Carisa, That's fantastic! Thanks for letting me know.
@Tracee, Tracee, have you baked GF bread before? The dough is nothing like regular bread, in case you haven't. It is very soft. Be sure to check the pics that I link to (in a different GF cinnamon bun recipe), they show how to form the dough into rolls. Guar gum should work fine in these rolls, so I don't think that's it. Glad they were tasty though.
Now we just need to work on making them pretty.
So Jeanine I tried them again today! I am supposed to bring cinnamon rolls to church tomorrow! IT WORKED!!! I did use xantham gum this time and I used dairy butter instead of the dairy free. So..note to self…don't mess with a good thing. I just run into sugar issues a lot. Gotta keep it low overall! Thanks for your encouragement!
@Jeanine – The Baking Beauties
I have some made and in the fridge to bake for Easter breakfast tomorrow. I couldn't be any happier!!!
I have book marked so many of your recipes from the site and this is the first I've tried. I've just recently been diagnosed with Celiac and my baby boy, 7 months isn't tolerating anything with gluten.. I'm hoping by the time he is eating full solids, I'll have some good recipes perfected! I'm literally grossed out by most packaged GF baked goods, although there are some that are yummy. Mine are rising as I write this, I'm very excited!! I'm by no means a baker, so, we'll see! Thanks for the recipe!
i tweaked this a bit based on what i had around the house. i didn't use the xanthan gum or pudding mix, and decided not to use the 2T of oil or 1/2 c of water. also, i used 2 eggs instead of 1, an additional 1/2 c of starch, honey instead of sugar, and regular yeast instead of rapid-rising. because i got regular yeast, i let it proof in the warmed milk & honey first before mixing in w/ everything else.
they turned out wonderfully! thanks for the recipe (even though i mangled it, but then, i've never followed a recipe to the letter in my life)
These are so awesome!! I followed the recipe almost to a T, I just substituted 1 tbsp. agave nectar and 1 tbsp maple syrup for the corn syrup, I added twice as much raisins, and I cooked the topping a little longer so it was more caramel-y. My dad loved them for Father's Day, it was a great gift to give!
I have been a quiet lurker of your blog for a while now but this is the first recipe that has tempted me to make a comment. I can't wait to try it this week. Thanks so very much for making this gluten-free lifestyle a bit more tolerable. It's great to have a food "back" after it feels like so much has been taken away. Please keep posting!!
I just found this site searching for a gluten free cinnamon roll recipe. All of your supporters convinced me this was the recipe to try! It was super easy to assemble and since this is my first attempt at true gluten free baking I'm so excited to see how they taste. They're headed to a pot luck with me where there will be fellow GF foodies so I'll get some second opinions! Thanks so much for the awesome recipe and great directions. I can't wait for them to be done rising
PS. The string trick was GREAT
@caroline, Caroline, that is awesome! So glad that they still worked out after so many tweaks. Woohoo!
@llehmanp, That is awesome! So glad that your Dad liked them.
@Anonymous, That's great, Anon. I don't believe in having to "go without", and am doing what I can to make great food available for Celiacs too.
@Anonymous, Anon, thanks! Hope you enjoyed them. Glad that you like my string trick, works well, right?
I have been trying to make GF cinnamon rolls forever, and these finally turned out!
I added fresh blueberries to them right before I rolled them up! Worked great, tasted great, looked great, THANK YOU!
@Bewitching Woohoo!! Success!
So happy for you. And wow, the addition of blueberries…that sounds AMAZING (and like something I need to try). Thanks for sharing your success & ideas, love it! 
Enjoy!
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Thank you so much. My wife, after many years of trying to find out what was wrong, finally found out that she was gluten intolerant. We’ve tried numerous baked gluten-free recipes and, while they were often “good”, they just didn’t satisfy her cravings for delicious baked goods. This recipe does. We even served them to her co-workers and almost everyone asked for the recipe, most not even knowing they were gluten-free.
One time saver for those with a scale, the first two ingredients can be substituted (without pre-mixing the all-purpose gluten-free flour) as follows (rounded to the nearest gram).
263g Superfine Brown Rice Flour
107g Potato Starch (not flour)
93g Tapioca Starch
Josh, that is awesome!! All of it. first, I’m thrilled with the fact that your wife loves these cinnamon rolls. Then that people were asking for the recipe, super bonus. AND, the fact that you took the time to figure out the weight of the pre-blend in their individual flours/starches. NICE! Thank you!
These are fantastic !!!! My sixteen year old son sings your praises. He misses so much these kinds of treats. Now I can give them to him thanks to you. These are seriously better than the regular cinnamon rolls I used to make.Thank you so much for your blog. It has made our life so much easier.With two in the family unable to have gluten and my father with full blown celiacs, we now all eat GF to support each other. Your blog has made feeding a boy playing high school waterpolo doable (you can’t imagine the amount of calories this kid can consume after a three hour daily practice.) I was struggling until I found your site.
Teresa, thanks so much! So glad that your son is enjoying them, and I truly believe these are better than a lot of “regular” recipes out there too. I’m so glad that you’ve joined us here, and glad that I can help!
Thank you sooooo much for this recipe. These are THE BEST cinnamon rolls I have tasted since my gluten free life began 1 1/2 ago! They tasted just like the wheat flour ones I used to make, they were simple to make and I had all the ingredients in the cupboard. Now if I can just restrain myself from eating the whole pan!
That is fantastic, Janet! So glad that you liked them, I’m still pretty fond of them as well.
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We made these last night & they are sooooo delicious! It’s nice to find a recipe that we can all eat together & enjoy! I took out the vanilla & turned the recipe into breadsticks tonight. We topped with butter & grated parmasean…another good option. I love that you can handle this dough! Thanks for sharing a great recipe!
So glad that you’re enjoying cinnamon buns. That is one recipe I am truly pleased with.
Enjoy them!!
This recipe sounds excellent, and I’ve never made homemade ones. I always used the store-bought-in-a-can for Christmas morning, but now need a gluten-free alternative. I have one problem though: I never use corn syrup. Have you had any experience with a substitution – like maple syrup?
I’ve never tried that substitution, but I think it would still work wonderfully (and taste good too).
I followed the directions exactly, and they turned out great! Thank you so much! If I hadn’t made them myself, I wouldn’t have been able to tell they are gluten-free.
That is the BEST compliment, thank you, Katie! What’s the point in baking if it tastes GF, huh?
There are times I do that to myself too, where I stop and wonder, but realize I made it myself, so it must be safe!
omg Just made these tonight for my husband who has celiac disease. These are by far the most amazing best tasting cinnamon buns I have ever tasted- blowing Cinnabun away by far! Seriously thank you so much for this amazing recipe!!!!!
This comment makes me smile.
I am concerned about the instant pudding as it can contain gluten and wheat. Do you buy a gluten free version somewhere? Sounds delics.
I use Kraft Jello brand instant pudding. If a Kraft product contains wheat, it will state it clearly. However, you could substitute it with 1/4 cup of dry milk powder as well. I’ve done both successfully.
I was very excited to try these today, then I looked in the cupboard and someone ate all the pudding mixes. So I will be making these tomorrow after I get pudding.
Haha, hope you’ve got more pudding on hand now! I stocked up just for this reason.
I just made these, and I am wowwed. I love the sweetness to the dough. I didn’t bother with the topping, and it was still terrific. I think even my mother who just will not try any of my gluten free stuff, will like these.
That’s awesome, Robin! Glad to hear they were a hit with you too. Funny how some people just get it in their head to not try GF things. Funny thing is, I sometimes have to double-check myself to make sure that what I’m eating actually IS gluten-free. That’s how good it is.
Enjoy!
Hi! I am so excited to find this recipe. My 6 year old daughter was diagnosed with Celiac Disease 2 weeks ago and it has frankly been a nightmare.
She has cried daily over the things she can’t eat. Our Christmas tradition is cinnamon rolls on Christmas morning and I am determined to continue that tradition. I am a little confused by the ingredients, I have not tried baking gluten free yet. Can I buy an all purpose gluten free flour and use 2 1/2 cups of that and still use all of the other ingredients listed? Or do I have to eliminate anything? Thank you!!
Also, will a regular mixer work? I don’t have a stand mixer.
Hi Shannon! Let the tradition continue!!
I stock brown rice flour, potato starch and tapioca starch in my pantry at all times, those are my ‘necessary’ flours that I use. If you can find a GF preblended flour, feel free to use it, but I can not tell you what the results will be, as it may be slightly different. IF the pre-blended flour that you buy has xanthan gum in there already, i would cut back the xanthan gum to 1 tsp and omit the guar gum (one less thing to buy).
If you have never baked gluten-free bread before, you will be surprised by the texture of the dough. It is a very sticky, soft dough. Before starting, please watch this video that I made for a Philadelphia cream cheese contest, it will give you a good visual for what the dough looks like, and how to work with it. http://www.thebakingbeauties.com/2011/05/gluten-free-cream-cheese-cinnamon-buns.html
I am not sure if a regular mixer will work, I guess it depends on how strong it is. The dough is thinner than a regular bread dough, but thicker than a thick cake batter. If you can use it, please do. If not, you have a chance to tone those arm muscles before the holidays, by using a wooden spoon. You just need to be sure to mix for a while, to get the xanthan gum going, and so that the dough gets the right texture.
If you have any questions, please do not hesitate to email me (little email envelope above) and I will help you out. I know what it was like for me to switch over, I can’t imagine a child having to do it.
I’ll do all I can to help you with the transition.
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My mother has passed down a similar cinnamon roll recipe, which my sisters and I have all modified for our own families. Rather than cook the topping, my mother covers the bottom of the pan with melted butter and spreads brown sugar on top of that. Then she places the cinnamon rolls on top. I have modified this because my family prefers our topping more crumbly than syrupy, so I put more butter inside the rolls and just put brown sugar in the bottom of the pan. When the butter inside the rolls melts, it moistens the brown sugar for a nice topping with a little less work. Now that I am trying to go gluten free, I will have to try this recipe for the dough. This is our traditional Christmas morning breakfast.
Great variations, Mo! Everyone has their own ways of making cinnamon rolls, but I think the end result is always the same. Yummy!
So excited to make these for my mother & grandmother recently diagnosed with Celiac. Cinnamon rolls have long been a Christmas morning tradition that they missed out on last year. Any idea on how well they freeze? (after baking) Thanks so much
Hi Lindsay,
I haven’t tried freezing them after baking, but I have frozen the dough before baking. If you read the latest Monkey Bread post (done last Sunday), I gave instructions on freezing, rising & baking. I used the same sweet dough for the monkey bread that I do for the cinnamon rolls.
Oh em gee! I made these today and they are super fabulous. I did have to make a few adjustments for other food allergies that I have though…I used almond milk, egg replacer and coconut sugar in this recipe, and while the flavor is still amazing they didn’t rise as much as yours did. I cannot believe how good these are. I’m going to try again in the next few days to see if I can get them to rise just a little more.
Thanks for this awesome recipe. You made my year.
Awesome! So glad to hear that, Jill! You’ve got a lot of adjustments that you made, but I don’t think they should affect the rise too much. Do you have fresh yeast? Maybe they just need a little more time. I also find that if I do 4 cinnamon rolls (I make 8 with this recipe) in an 8×8-inch pan, I get the best rise & shape. Even in the 9×9-inch pan they won’t rise as nicely. They need to be close to each other, but not too close, I guess. If you need any tips on how to make these, be sure to check out the video I made for a similar cinnamon bun. http://www.thebakingbeauties.com/2011/05/gluten-free-cream-cheese-cinnamon-buns.html
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the dough was super sticky and i had to use more flour to even roll it out. could this be from using bobs red mill flour? it is a bean flour. i followed all the directions too. i dont know what happened
Sorry, I’m not sure what happened either, as I haven’t tried that flour blend.
I am super excited to bake these tomorrow morning. I have missed out on my families Christmas morning cinnamon rolls for far too long! I stumbled across your blog today looking for a recipe. I have them already to go in the fridge! I too thought the dough was very sticky when I rolled it out but used my own GF flour mixture similar ( I use Bette’s GF mixture) but after sprinkling a little more flour it worked out! Felt like a little kid again working the dough with my Gramma again! Thank you!
That is one of the best comments I’ve gotten yet.
Thank you!
Hi,
I am excited to try these. Very excited, in fact.
But I was wondering if the dough could be made in a bread machine? This is what I used to do with my Gluten-FULL cinnamon bun recipes.
Thanks
Sorry, I have no clue, as I do not own a bread machine. The dough is much, much softer than gluten full dough though, so I’m not sure if it would work the same or not. Sorry!
Do you have any suggestions for a ready made flour mix that would work well? I used to do the mix-your-own but flours went bad on me between baking spells, so I just buy already mixed now. I have Orgran self-rising flour… do you think that would work? I tried a Chebe mix for cinnamon rolls, and while I liked them fine, my daughter was not much impressed.
Sorry, Diane, I’m not sure what you could use. You could read through the comments, some people have been saying what other flour blends they have been using with success (or not so much success). I don’t have access to all the pre-blended flours, so I just mix my own.
Hi,
I just stumbled upon your website and just love it. I have been eating gluten free for just over 3 years now and just always made due without all the treats. However my daughter just started eating gluten free recently and so I started searching for some gluten-free recipes, and I’m just amazed and what is all out there. My daughter loves cinnamon rolls and I will definitely make them for her and ME. I can hardly wait. They look absolutely scrumptious!! Thank you so much. After looking at all these recipes the last few days, I am so motivated again to do some baking. Thank you !!! – Tina
Thank you, Tina! So happy to hear when recipes that I’ve posted give others the desire to bake again.
Happy Baking!!
These were amazing! Even 4 days later they were still amazing! A bit of work, but not any more than any other made from scratch cinnamon roll recipe
I didn’t change anything other than making a cream cheese frosting for the top also. I was probably on a sugar high for about 3 days…;)
Awesome review, Janice! I love them too, even reheated after a few days (if they last that long).
I made these tonight and they were awesome! I used my own flour blend i buy arrowroot , rice flour, tapioca, potato starch and corn starch and xanthum so i just used 3 cups of that and didn’t add any extra of anything, now i wasn’t sure if i was sposed to bake the buns on top of the melted butter corn syrup, brown sugar mixture? I just kinda diped them in there while we ate it. I have this recipe bookmarked now and want to make it for a potluck
Its awesome that it does unroll
Wonderful to hear, Angela! Glad that they were a hit.
The “topping”, which is butter, brown sugar, syrup, vanilla & cream, actually gets poured into your baking pan before you put the rolls in there. That way, when you are finished baking them, you let them sit a few minutes, then flip them out onto a tray, and the syrup runs down them. Sounds pretty good to be dipping them in it too though.
This is a wonderful recipe!
As for pre-blended GF flours, I used Bob’s Red Mill GF All-Purpose Flour, and then I added everything else as well – the tapioca startch, the guar gum, the xanthan gum – everything just like the recipe, and it turned out great!
One commenter mentioned that using Bob’s Red Mill made for sticky dough and yes, that is true, so I just went my hands with room-temp water when I spread the dough on the plastic wrap sprinkled with sugar, and it worked fine – a little messy, but that’s to be expected.
Thanks for the recipe!
I *wet* my hands, not *went* them. Sheesh!
Well, whatever you did, I’m glad to hear that it worked well with that flour blend. It is a very soft, wet dough, not like regular wheat flour dough. Glad that you got it to work for you though! Thanks for sharing!
Made these on the weekend and they were great even my family who aren’t gluten free thought they were fabulous . I used a vanilla pudding mix by Cottees and it was mostly maize thickener as the Kraft jello one is not available in Australia. I would appreciate an opinion as to whether it would be better to use milk powder to “up” the protein content as mine didn’t look as good as yours even though they still tasted great!
Sue, you can absolutely use powdered milk in place the pudding mix, I’ve done it numerous times, and it has worked well. Glad to hear that they still tasted great though.
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Hi Jeanine, I came across this recipe back in December (just before the holidays). My wife and I were hosting Christmas dinner at our home, with my family. In typical tradition, my sister (who shares in the gluten intolerance alongside me…) asked if she could bring anything… well, I took the opportunity to share this recipe with her. And so began my new vice…. these were truly fabulous! I’m not a big dessert eater and it had been years since I had any rolls (sticky buns, etc..). I generally don’t indulge, but these… well, such a treat !
Now… would you happen to have an exquisite gluten-free recipe for Milles-feuilles or Eclairs…
Tony, welcome back to dessert!!
So glad to hear that your sister agreed to make these, that’s awesome! 
I do actually have an eclairs recipe, but I am working on improving it (a normal thing around here). You can find the recipe as is here: http://www.thebakingbeauties.com/2008/08/the-daring-bakers-bake-eclairs.html
As for the Milles-feuilles (which I had to google, btw), that is a bit more difficult because the ‘easy’ way out is to use puff pastry. But, it has me intrigued now, I’ll think about it.
Hi, your cinnamon buns look amazin! Do you by chance have any recommendations for someone the cant have dairy? Pudding mixes contain milk, and I LOVE cinnamon buns and have been missing them. Thanks.
I would use a milk of your choice for the liquids, and some soy milk powder in place of the pudding mix. Hope that helps!
I tried making these today, but the dough didn’t rise for some reason.
Did you do something special with the yeast? I used rapid rise yeast, and it didn’t rise at all in 45 minutes. I’m not sure what I did wrong. Aside from them being flat and dense, they tasted pretty good, so I’m sure if they do rise, they’ll be awesome.
How old is your yeast, Kelly? How do you store it? I don’t do anything special with my yeast. I also use a rapid rise yeast, and let it rise in a warm, draft free place. Always works for me. sorry!
I am wanting to use this recipie to make a gluten free king cake for Mardi Gras. Do you think it will work okay if rather than rolling individual rolls I roll out all of the dough and twist it around into a ring? Or would I do three ropes and braid them together?… Any suggestions? I’ve tried to do this with other recipes other years as has never come out right. Alot of work for that disappointment but your site has inspired me to try again this year!
Thank you!
Melissa