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Easy Gluten Free Cinnamon Rolls (ready in 2 hour)

  • Author: Aimee Wera
  • Prep Time: 85 minutes (includes rise time)
  • Cook Time: 35 minutes
  • Total Time: 2 hours
  • Yield: 6 Cinnamon Rolls 1x
  • Category: Snack, Breakfast
  • Method: Bake
  • Cuisine: Breakast
  • Diet: Gluten Free


Ready in 2 hours, these Gluten Free Cinnamon Rolls are made with one flour and are perfectly sweet and fluffy!



Wet Ingredients

  • 1 cup unsweetened milk (warmed in the microwave for 30 seconds)
  • 2 ¼ teaspoons active dry yeast
  • 1 Tbsp cane sugar 
    ¼ cup (57g) melted unsalted vegan butter
  • 1 room temp egg
  • 1 tsp. lemon juice

Dry Ingredients

  • 2 ½ cups + 2 Tbsps flour ( I used King Arthur’s gluten free all purpose flour)
  • 2 tsp. baking powder
  • ½ tsp sea salt
  • ¼ cup cane sugar


  • 4 tbsp melted butter
  • 3 tbsp granulated sugar
  • 3 tbsp dark brown sugar
  • 2 tsp.  cinnamon

Cream Cheese Glaze

  • 4 oz cream cheese room temp, 114g
  • 2 tbsp butter room temp,
  • 1½ tsp vanilla extract
  • 1 cup powdered sugar 
  • 1 tbsp milk plus more if needed for consistency


  1. Mix the yeast, sugar, and warm milk in a medium-sized bowl and set aside for 10 minutes.
  2. In a large bowl, combine the dry ingredients.
  3. Once the yeast has set (there will be a film over it) add the melted butter, lemon juice, and warm egg to combine with a whisk. Be careful not to over mix though.
  4. Once the wet ingredients are all combined, add them to the dry and mix until they are combined. The dough is ready when it starts to not stick to the bowl. If you find the dough is sticking add 1 tablespoon of flour. this will help the dough firm up.
  5. On a buttered piece of parchment paper ( I used non-stick spray) drop the dough and mold it into a square. Then, slowly roll the dough out 13-14 inches long and 9-10 inches wide to make the dough a rectangle. It will be about 1/4 inch thick. Feel free to take time during this step to mold the dough. i am not great at this and its like pizza dough, you can always fill in a whole or reshape though dough if you want to adjust it.
  6. Using a brush, spread 3 Tbsps of melted butter on the dough.
  7. Mix the dark brown sugar, sugar, and cinnamon together in a small bowl and sprinkle it over the buttered dough.
  8. roll the dough into a circular shape by using either a pizza cutter and cutting the rolls in straight line and rolling them up one by one or use the parchment paper to roll the entire dough into one large roll by starting with small circles and rolling it from one side of the rectangle to the other.
  9. Once the dough balls are formed, cut the dough into 6-9 rolls and place into an 8×8 or 9×9 cake or brownie pan. I would recommend a cake pan, but I only had a brownie pan on hand and both will do.
  10. Preheat the oven to 350.
  11. Cover with plastic wrap in a warm place like the kitchen counter for at least one hour. you can cover it for longer and the dough will rise a bit more.
  12. Uncover the rolls and place in an oven at 350
  13. Bake for 30-35 minutes. The larger the rolls, the more likely they are to need more baking time.
  14. While the gluten free cinnamon rolls are in the oven lets make the glaze! Combine the glaze ingredients in a small bowl and set aside until the rolls are ready.
  15. Take the cinnamon rolls out and let cool for at least 10 minutes. 
  16. Drizzle the cream cheese glaze over the rolls. You may have some extra, but I admit I like my Cinnamon Roll wrapped and coated in icing!


Nutrition is roughly calculated and with 6 large rolls as a serving size. 
Not all gluten free flours are created differently so if you don’t use the King Arthur brand you may have a slightly different result.


  • Serving Size: 1 Cinnamon Roll
  • Calories: 625
  • Sugar: 48
  • Fat: 25
  • Carbohydrates: 91
  • Fiber: 4
  • Protein: 9

Keywords: Gluten free cinnamon roll, cinnamon rolls, easy cinnamon roll, simple cinnamon roll, yeast cinnamon rolls