The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love these Fluffy Gluten-Free Cinnamon Rolls
When you’re craving that warm, cinnamon-sugar comfort but gluten’s not your friend, these rolls deliver everything you’ve been missing.
I promise you won’t taste the difference — they’re genuinely fluffy, tender, and ridiculously satisfying. The secret? Don’t overthink the dough texture.
It’ll feel softer than regular cinnamon roll dough, but that’s exactly what makes them work. No dense, hockey-puck disasters here.
Plus, they rise beautifully and bake up golden with those perfect swirls of cinnamon goodness. One bite and you’ll forget you ever worried about gluten-free baking being tricky.
Ingredients for Fluffy Gluten-Free Cinnamon Rolls
Getting your ingredients lined up is half the battle with gluten-free baking, and honestly, this list is pretty straightforward — no weird gums or mystery powders required. Most of these you probably already have hanging around your kitchen, which makes this recipe even more appealing when that cinnamon roll craving hits.
For the dough:
- 3¼ cups (400g) gluten-free flour blend
- 1 cup (240ml) warm milk
- ½ cup (100g) granulated sugar
- 1 tablespoon instant yeast
- 2 large eggs
- 1 teaspoon apple cider vinegar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons (85g) melted butter
For the filling:
- Extra melted butter for spreading
- 1 cup (200g) brown sugar
- 2 tablespoons cinnamon
The gluten-free flour blend is your most important player here — I always reach for a quality all-purpose blend that already includes xanthan gum. Bob’s Red Mill or King Arthur work beautifully, but honestly, most store brands do the trick too.
That apple cider vinegar might seem random, but it’s doing real work here, helping activate the yeast and creating that tender crumb we’re after.
And here’s my little secret: I always go heavier on the cinnamon because life’s too short for bland cinnamon rolls. Two tablespoons is the baseline, but if you’re feeling bold, nobody’s stopping you from adding more.
How to Make these Fluffy Gluten-Free Cinnamon Rolls
The magic starts with getting your yeast happy and bubbly — mix 1 cup (240ml) of warm milk with ½ cup (100g) of granulated sugar and 1 tablespoon of instant yeast, then let it sit for just a minute or two until it starts foaming. This is your proof that everything’s working properly.
Once it’s looking lively, whisk in 2 large eggs and 1 teaspoon of apple cider vinegar until well combined.
Now comes the fun part: gradually stir in 3¼ cups (400g) of gluten-free flour blend, 2 teaspoons of baking powder, ¼ teaspoon of salt, and 6 tablespoons (85g) of melted butter.
Don’t panic when the dough looks different from regular bread dough — gluten-free dough is naturally softer and stickier, and that’s exactly what we want.
Give that dough a good knead with a dough hook for 3-5 minutes until it’s smooth but still tacky to the touch. Resist every urge to add more flour; I know it feels wrong, but trust the process.
Let the dough rise in a warm, slightly humid spot for about 20 minutes — I like to turn my oven light on and crack the door, sometimes with a small bowl of warm water nearby for extra moisture.
When it’s ready, roll it into a rectangle on a lightly floured surface, brush with melted butter, then sprinkle evenly with 1 cup (200g) of brown sugar and 2 tablespoons of cinnamon.
Roll it up tightly from the long side, cut into 8-12 rolls depending on how generous you’re feeling, and nestle them into a greased baking pan.
Let them rise again until they’re about 50% larger — usually another 20-30 minutes — then bake at 375°F (190°C) for 15-20 minutes until they’re golden brown and your kitchen smells like pure happiness. Additionally, using a gluten-free bread machine can make the process even easier by ensuring consistent results.
Substitutions & Variations
While this recipe is pretty fantastic as-is, I totally get that everyone’s pantry looks different — and some of us have dietary restrictions that need a little creative problem-solving.
For dairy-free rolls, swap the milk for oat or almond milk, and use vegan butter. The eggs can become flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Want less sugar? Cut the filling’s brown sugar in half and add extra cinnamon — I always go heavier anyway.
Try cardamom instead of cinnamon for something fancy, or fold in mini chocolate chips.
Orange rolls? Add orange zest to the dough.
What to Serve with Fluffy Gluten-Free Cinnamon Rolls
How do you make these fluffy gluten-free cinnamon rolls even better? Pair them with the right companions, of course.
I love serving these warm with a strong cup of coffee – the bitter notes balance that sweet cinnamon perfectly.
Fresh fruit works beautifully too. Think sliced strawberries, orange segments, or mixed berries. The bright acidity cuts through all that buttery richness.
For weekend brunches, I’ll add crispy bacon or breakfast sausage. The salty, savory contrast makes everything pop.
Hot chocolate’s another winner, especially with kids. Sometimes vanilla Greek yogurt on the side adds protein without overwhelming those tender, pillowy rolls.
Final Thoughts
Perfect pairings aside, making gluten-free cinnamon rolls that actually taste incredible isn’t just possible — it’s surprisingly straightforward once you know the tricks.
The secret? Don’t overthink it. Keep that dough soft, give it proper rising time in a warm spot, and resist adding extra flour when things feel sticky. Trust the process.
I always go heavier on the cinnamon — no regrets there.
These rolls prove you don’t need gluten for bakery-worthy results. Just patience, the right technique, and maybe a little extra butter in the filling. Your kitchen will smell absolutely amazing.
