Gluten-Free Cinnamon Rolls with Cream Cheese Glaze

Serves 6-8

Whip up a batch of these ooey gooey gluten-free cinnamon rolls for a crowd-pleasing breakfast the next time you’re hosting house guests.


  • 2 cups milk
  • 6 tablespoons butter
  • 1 (¼-ounce) package rapid-rise instant yeast
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups gluten-free baking flour (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
  • ¼ cup unsalted butter, softened
  • ½ cup light brown sugar
  • 1 tablespoon + 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ⅓ cup softened cream cheese


Add the milk and butter to a medium-sized pot and heat until butter is melted. Transfer to a large bowl and let cool to the temperature of bath water (about 110° F). Once cooled, add the yeast, stir and let sit for 10 minutes. Then, add the sugar, salt and vanilla extract and let sit for another minute.

Add the flour to the milk mixture ½ cup at a time and stir well in between each addition. Add flour until dough forms a ball that isn’t sticky. You may need to add a few more tablespoons of flour or you may not need the entire 4 cups. Form dough into a ball, cover with plastic wrap and let sit in a warm place for 1 hour. Once dough has risen, wrap in plastic wrap and refrigerate for at least an hour.

To make the filling, preheat oven to 350° F. Mix the brown sugar and cinnamon together in a small bowl. Cover a large cutting board or counter top with plastic wrap and then lightly flour it (you will probably need to overlap two pieces of plastic wrap). Roll dough out until it’s about ¼-inch thick and 15-20 inches wide. Cut the edges off so that they are straight.

Spread the dough with the softened butter and then evenly sprinkle it with the cinnamon-sugar mixture. Use the plastic wrap to roll dough (long side) into a cinnamon roll. Make sure the dough is wrapped tightly with no gaps. Cut roll into pieces that are 1-inch thick and carefully place into a medium-sized cast iron skillet or oven-safe dish. Bake cinnamon rolls for about 20-25 minutes, until cooked through.

While cinnamon rolls are baking, add the glaze ingredients to a small bowl and mix until smooth. Top cooked cinnamon rolls with desired amount of glaze. Cinnamon rolls are best when eaten immediately. They can be reheated and eaten later as well, but best when served warm.

Nutrition Analysis: 580 cal, 19 g fat, 55 mg chol, 160 mg sodium, 97 g carbs, 1 g fiber, 35 g sugar, 7 g protein.

Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at