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Cinnamon Rolls

I love cinnamon rolls - the smell, the taste, did I mention the smell!

I used to be drawn to the cafe at work in the morning when they had been freshly baked that morning.


But since discovering I am gluten sensitive I haven't been able to have any :(


So on Sunday morning I thought I would make a treat for the family to see if I could make them gluten free.


They worked out wonderfully!



For the dough

  • 3 1/2 to 4 cups (490 to 560 g) all purpose gluten free flour

  • 2 teaspoons xanthan gum (omit if your blend already contains it)

  • 2 1/2 teaspoons baking powder

  • 1/2 cup (100 g) granulated sugar

  • 6 tablespoons (84 g) unsalted butter, at room temperature

  • 2 eggs, at room temperature, lightly beaten

  • 1 cup (8 fluid ounces) milk, at room temperature


For the filling

  • 1 cup (218 g) light brown sugar

  • 2 tablespoons ground cinnamon

  • 4 tablespoons (56 g) unsalted butter, melted and cooled


For the glaze

  • 1 cup (115 g) confectioners’ sugar

  • 1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary




  • Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.

  • In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk well. Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the dough comes together. The dough should be smooth and relatively easy to handle. If the dough seems sticky, add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.

  • Turn the dough out onto a piece of lightly floured unbleached parchment paper. Sprinkle the dough lightly with extra flour and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick (no thinner). Trim any especially rough edges.

  • Make the filling. In a medium-size bowl, place all of the filling ingredients and mix to combine well. With a small spatula, spread the filling in an even layer over the top of the rectangle of dough, leaving about 1/4 inch clean around the edge. Starting at a short side, roll the dough away from you into a tightly formed roll. Slice the roll in cross-section into twelve equal pieces, each about 1 inch thick. Place each roll in a well of the prepared muffin tin.

  • Place the tin in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling.

  • While the rolls are cooling, make the icing. In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Drizzle or spread the icing on the cooled rolls before serving.

Enjoy! We sure did!

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