• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Good For You Gluten Free

Living your best gluten-free life with celiac disease and gluten intolerance

  • View GoodForYouGlutenFree’s profile on Facebook
  • View g4uglutenfree’s profile on Twitter
  • View goodforyouglutenfree’s profile on Instagram
  • View goodforyouGF’s profile on Pinterest
  • View goodforyouglutenfree’s profile on YouTube
  • HOME
  • ABOUT
    • About Good For You Gluten Free
    • FAQs
  • RECIPES
    • Appetizers
    • Breakfast
    • Bread
    • Desserts
    • Main Dishes
    • Pasta
  • ARTICLES
    • Celiac Disease
    • Industry News
    • Eating Out
    • Health & Beauty
    • Products & Ingredients
  • RESOURCES
    • SHOP
    • Free Safe Dining Card
    • Free Quick Start Guide
    • Guide to Eating Out Gluten Free
    • Meal Plans
  • COURSE
  • BOOK
  • SUBSCRIPTION BOX
  • PODCAST
  • CONTACT
    • SUBSCRIBE
Home ยป Bread ยป Gooey Gluten-Free Cinnamon Rolls

Gooey Gluten-Free Cinnamon Rolls

Last Updated February 5, 2024. Published June 16, 2021 Good For You Gluten Free

Sharing is caring!

787 shares
  • Share
  • Email
Gooey Gluten-Free Cinnamon Rolls
Jump to Recipe Print Recipe

This post features my gooey gluten-free cinnamon rolls recipe, a recipe I “borrowed” from a new friend (Lorraine) who you’ll learn more about in this post. These gluten-free cinnamon buns require some preparation, but the end result is worth every bit of effort you put into making them. This post contains affiliate links. Please see my disclosures.

Most gluten-free people will tell you one of the hardest recipes to master is cinnamon rolls. I’ve tried making cinnamon rolls with various gluten-free flours, including my trusty Bob’s Red Mill 1-to-1 Gluten-Free Flour, gluten-free pizza dough mixes, and various gluten-free all-purpose flours.

None of these recipes tasted good enough to share on my blog, and it’s why, for the 6+ years I’ve been blogging here at Good For You Gluten Free, there is not a gluten-free cinnamon bun recipe to show for it. Until now…

Earlier this year, I attended and spoke at the Nourished Festival, the largest gluten-free expo in the U.S. The 2020-21 festivals have been virtual, and this gave me the opportunity to watch some of the other speakers who I might have otherwise missed.

One of those speakers was Lorraine Fagela, the founder and recipe developer behind Hand + Heart Gluten-Free (formerly Lorraine’s Gluten Free). Lorraine hosted a cooking class and showed us all how to make gooey gluten-free cinnamon rolls – and gluten-free babka – using her amazing sweet dough recipe.

Knowing how hard it is to master gluten-free cinnamon rolls, I watched her class intently, eager to learn her tricks.

What I learned is that the flour you use matters. Cinnamon rolls and other sweet dough yeast recipes require special flour beyond basic gluten-free flour blends.

Lorraine had been running a bakery in Maine for many years, but she recently launched her gluten-free flour business in late 2020 with two flagship products, an all-purpose gluten-free flour, and a sweet dough mix.

While the all-purpose flour can help you recreate cakes and cookies, Hand + Heart Gluten-Free Sweet Dough Mix should be purposely used to create any yeasty sweet bread recipes such as cinnamon rolls, donuts, beignets, and babka.

The sweet dough mix is a blend of sugar, white flours, starches, xanthan gum, baking powder, and salt. It also contains three instant dry yeast packets. It’s all the dry ingredients you need to make a sweet dough.

hand + heart sweet dough mix

The sweet dough mix is meant to be prepared following the instructions listed on the packaging, as it already contains sugar, flour, and yeast. You just need to add the wet ingredients (eggs, milk, butter, etc.) to bring it all together.

I’ve used Hand + Heart Sweet Dough mix to create some of my best work, including the best gluten-free cinnamon buns I’ve ever made or had.

The cinnamon rolls were sweet, gooey, and doughy and had the perfect taste and texture. They tasted amazing, both warm and cold, whereas most gluten-free cinnamon roll recipes you’ll find using all-purpose GF flours only taste good warm. I still can’t believe these cinnamon rolls didn’t become dry and gritty when served chilled.

Now let’s make those unforgettable gluten-free cinnamon buns. I promise you once you try this recipe and Hand + Heart Sweet Dough mix, your gluten-free baking adventures will be forever changed for the better.

How to Make Gluten-Free Cinnamon Rolls

First, you’ll need to purchase a bag of Hand + Heart Sweet Dough Mix. You’ll use the entire bag to make the cinnamon rolls, and once you make the dough, you can divide it in half and make a batch of eight cinnamon rolls along with another pastry, such as gluten-free babka.

The first time I made this recipe, I made one huge batch of cinnamon rolls, but the next go-round, I used half the dough for cinnamon rolls and half for chocolate babka.

Step #1: Prepare the Dough

You’ll prepare the sweet dough exactly the same regardless of which recipe you’re making. To make your dough, combine the following wet ingredients in a bowl:

  • 1 1/4 cups warm whole milk or dairy-free milk (temperature should be between 105ยบ-110ยบ F)
  • 3/4 cups unsalted butter, melted and cooled (not hot)

In a second bowl (the one attached to your standing mixer), add the entire bag of Hand + Heart Sweet Dough mix, including the three included yeast packets. Whisk to combine.

Add the milk and butter, along with two lightly beaten eggs, to the dry ingredients and mix everything on low speed until combined, then mix on medium speed for five minutes to really blend the dough. The dough will be sticky but smooth.

cinnamon roll dough after mixing 5 minutes

Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap and allow it to rise for about 2 hours in a warm place.

Cinnamon roll dough after rising for 2 hours - puffed up in a bowl

Once the dough has doubled in size, place it in the fridge to chill. Chilled dough is much easier to work with and less sticky. Chill the dough for two hours or overnight.

Step #2: Divide the Dough (Optional)

After the dough has chilled, you’re ready to assemble whatever recipe you’re making. As I mentioned before, I divide the dough in half and use half to make eight large cinnamon rolls, and then use the remaining dough for a separate recipe, like a loaf of gluten-free chocolate babka.

Step #3: Prepare Filling

Prepare the filling before rolling out the dough. A traditional cinnamon roll filling contains brown sugar, cinnamon, and lots of butter.

If you’re using a full batch of the dough, combine the following ingredients in a bowl, mixing it together until well combined. (Be sure to adjust the amounts if making a half batch.)

  • 1 1/4 sticks unsalted butter, softened
  • 1 cup brown sugar
  • 4 tsp cinnamon
Cinnamon roll filling of brown sugar, cinnamon and butter

Assemble the Cinnamon Rolls

Add the chilled dough to a generously floured surface (use any gluten-free all-purpose flour or 1-to-1 flour you have in your pantry). Knead the dough, incorporating additional flour until the dough is no longer sticky (or just slightly sticky).

Roll the dough into a large rectangle (18×10″ if using the entire batch – or adjust the size for a half batch). If you’re making a full batch, you may want to work the dough in half portions anyway to make the dough easier to work with.

Dough rolled out into a rectangle

Spread the butter-sugar-cinnamon filling evenly over the dough using a butter knife or icing spatula. Be gentle with the dough to prevent tears.

butter, brown sugar and cinnamon spread onto sweet dough

Gently roll the dough into a jelly roll and pinch the seams together to hold it in place. Cut the roll into 16 cinnamon rolls (8 for a half batch) using a serrated knife.

Picture of rolled up gluten-free cinnamon roll - looks like a jelly roll

Add rolls to a lightly-greased baking dish, either a 9×13″ for a full batch or an 8×8″ for a half batch. Cover with plastic wrap and allow the rolls to rise in a warm place until they double in size, about 1 – 1.5 hours.

Rolls cut up and placed in a baking dish

Bake the Rolls

One way to make your cinnamon rolls extra gooey and delicious is by pouring heavy cream over them before baking. I haven’t made the rolls without the heavy cream addition, so I can’t tell you the taste difference. All I know is that the cinnamon rolls taste amazing with the heavy cream drizzle on top.

heavy cream poured on top of cinnamon rolls prior to baking.

Place the risen rolls (uncovered) in a 350ยบ F oven and bake for about 25-30 minutes or until they start to lightly brown on top.

Baked gluten-free cinnamon rolls in a casserole dish

Add Sweet Topping

No cinnamon roll recipe would be complete without a sweet glaze topping. To make the sugar glaze, combine the following ingredients in a bowl:

  • 2 cups powdered sugar
  • 3-4 tbsp milk, or more as needed for desired consistency
  • 1 tsp vanilla

Drizzle the glaze over the slightly cooled rolls. Then get ready to dig into these warm and ooey gooey gluten-free cinnamon rolls once, and for all, after all, you worked hard to make them!

Baked gluten-free cinnamon rolls with sweet glaze on top

FAQs

Below are answers to your most frequently asked questions:

Can you make this recipe dairy-free? Yes, you can easily make these cinnamon buns dairy-free by using dairy-free milk, butter, and heavy cream. I used Silk soymilk and Earth Balance vegan butter. Silk and Country Crock also make a dairy-free heavy cream alternative, or you could use a canned coconut cream alternative in lieu of heavy cream. Please note that Hand + Heart Sweet Dough Mix is dairy free as is.

Can you make this recipe egg-free? I haven’t tried making it egg-free, but like many recipes, you can use an egg replacement or flax eggs (1 flax egg is 1 tbsp flaxseed meal combined with 3 tbsp warm water). I think you’ll still get great results without eggs.

Can you use another gluten-free flour blend? No! Hand + Heart Sweet Dough mix already contains sugar and all the flours, starches, and leaveners needed to make this recipe. You must use this mix to make these exact cinnamon rolls.

Can you make this recipe less sweet? This recipe is sweet, but remember that cinnamon rolls are meant to be indulgent. I added all sweet things to this recipe to make them taste and feel like the cinnamon rolls you remember from your pre-gluten-free days. The flour mix already contains sugar, so that can’t be adjusted, but you can lighten up the recipe by using a sugar-free brown-sugar substitute for the filling and skipping the sweet glaze on top.

Can I make the cinnamon rolls the night before? Yes, once the rolls have risen, you can place them in the fridge and bake them fresh the next morning.

How do you store leftover cinnamon rolls? If you make a big batch of rolls, you will surely have leftovers. Just cover the dish with plastic wrap and place it in your fridge. I actually enjoy eating leftover cinnamon rolls cold. They don’t even need to be warmed to taste great. Of course, you could always heat a roll in the microwave for a few seconds for a warm and gooey treat.

No Looking Back

This indulgent cinnamon roll recipe is loaded with sugar and calories, and guess what, I don’t care. If you’re going to eat cinnamon rolls, do it right. With Hand + Heart Gluten-Free Sweet Dough mix, your cinnamon rolls will be perfect!

Leave a comment to tell me if you had the opportunity to try these gluten-free cinnamon rolls and what you think.

Additional Reading

  • 42+ Gluten-Free Breakfast Recipes and Ideas
  • The BEST Gluten-Free Monkey Bread (Dairy Free Option)
  • Gluten-Free Blueberry Banana Bread Breakfast Bowls (dairy-free + vegan)
  • Easy Gluten-Free Babka (with Chocolate Nutella)

Gluten-Free Cinnamon Rolls

Get ready to make the best gluten-free cinnamon rolls of your life. These rolls are sweet, gooey and taste great warm or cold. Make sure you use Hand + Heart Gluten-Free Sweet Dough Mix (formerly Lorraine's Gluten Free) as mentioned in this post. You CANNOT use an all-purpose or 1-to-1 GF flour in this recipe.
3.84 from 6 votes
Print Pin Rate
Course: Breads, Breakfast, Dessert
Cuisine: American
Keyword: cinnamon rolls
Prep Time: 6 hours hours
Cook Time: 25 minutes minutes
Servings: 16 rolls
Calories: 525kcal
Author: Jenny Levine Finke

Equipment

  • Standing mixer

Ingredients

Dough

  • 1 1/4 cups whole milk or dairy free milk warm but not hot (105ยบ-110ยบF)
  • 3/4 cups unsalted butter melted but not hot
  • 1 package Hand + Heart Gluten-Free Sweet Dough Mix see notes
  • 2 large eggs lightly beaten
  • extra GF flour as needed, for dusting surfaces and working into dough

Filling

  • 1 1/4 cups unsalted butter softened
  • 1 cup brown sugar
  • 4 tsp cinnamon

Topping

  • ยฝ cup heavy cream
  • 2 cups powdered sugar
  • 3-4 tbsp milk or more as needed for desired consistency
  • 1 tsp vanilla

Instructions

Dough

  • Combine the melted butter and warm milk in a bowl and set aside.
  • In the bowl of your standing mixer fitted with the paddle attachment, add the entire package of Hand + Heart Sweet Dough mix and all three included yeast packets. Whisk to combine.
  • Slowly add the butter and milk mixture, plus two eggs, into dry the ingredients. Once the flour is incorporated, mix on medium-high speed for 5 minutes. The dough will be sticky but smooth.
  • Spray a clean bowl with cooking oil spray and place the mound of dough into the bowl. Cover with plastic wrap and allow it 1.5-2 hours to rise in a warm place. The dough should about double in size. Once risen, put the dough in your fridge to chill for two hours or preferably overnight. This will stiffen the dough and make it easier to work with.

Assemble Cinnamon Rolls

  • Knead dough on a generously floured surface. Add extra flour until the dough is no longer sticky or slightly sticky. OPTIONAL: Divide the dough in half and use half for cinnamon rolls and a half for another recipe.
  • Roll out dough into a large 18×10" rectangle (about 1/4 to 1/2" thick). It doesn't need to be perfect. You can also roll out half the dough and work it in batches if easier.
  • In a small bowl, combine the butter, brown sugar, and cinnamon to make the filling. Spread the filling evenly over the dough using a spatula.
  • Roll up dough along the long side of the rectangular. It will look like a jelly roll. Pinch seams together. With the seam side down, use a serrated knife to cut dough into 1 1/2-2" rolls. You'll get get about 16 rolls.
  • Place rolls into a lightly sprayed greased 9×13" pan (or a square 8×8" pan if making a half batch) and cover with plastic wrap. Allow the cinnamon buns to rise in a warm area until they double in size, about 1-1.5 hrs.
  • OPTIONAL: Before baking, pour the heavy cream on top of the unbaked rolls.
  • Bake rolls for 25-30 minutes until lightly browned and bubbly. Allow rolls to slightly cool before adding glaze.
  • To add the glaze, whisk powdered sugar, milk, and vanilla in a small bowl until you get a thick but pourable consistency. Drizzle the mixture over the rolls before eating.

Notes

This recipe is “borrowed” from Hand + Heart Gluten Free with my special touches. Hand + Heart is formerly known as Lorraine’s Gluten-Free.
Make it dairy-free by using dairy-free milk, butter, and heavy cream. Silk makes a dairy-free heavy cream alternative. You could also use a canned coconut cream alternative in lieu of heavy cream.
You must use Hand + Heart Gluten-Free Sweet Dough mix for this recipe. It won’t work with other flours. Remember, the sweet dough mix already contains sugar, binders, and flours needed for the dough to come together.
Be sure to leave yourself plenty of time to complete this recipe. It requires about 3-4 hours of rise time, 2 hours of chill time, 30 minutes for baking, and extra time for the rolls to cool before adding the sugar glaze.

Nutrition

Calories: 525kcal | Carbohydrates: 69g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 223mg | Potassium: 71mg | Fiber: 1g | Sugar: 41g | Vitamin A: 927IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Bread, Breakfast, Dessert 3 Comments

Reader Interactions

Comments

  1. Good For You Gluten Free says

    December 28, 2024 at 9:28 am

    Definitely can be frozen and reheated.

  2. Chelsey says

    December 27, 2024 at 5:44 pm

    Have you ever frozen extras to eat later? Just wondering if this is an option.

  3. Sue Seward says

    June 18, 2021 at 9:56 am

    I’ve been cooking and baking gfree for 12 years and have missed cinnamon rolls the most. I was so excited to try the sweet flour mix and flour mixes until I saw there’s corn starch in Lorrines products. I had a feeling too when you were describing how awesome they were. I thought it must have corn starch. I’m so so disappointed because corn causes me such bad inflammation even if it’s non gmo. My body reacts to the corn gluten. In fact it does the same unfortunately for so many people with gluten sensitivities. I wrote them and ask why they use corn starch instead of tapioca?

    So still for now no cinnamon rolls for me unless I want to go through the pain. ๐Ÿ™

    Thank you,
    Sue Seward
    https://www.glutenfreelady.com

Leave a CommentCancel reply

Primary Sidebar

Welcome to Good For You Gluten Free

Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read Moreโ€ฆ

Read My Book!

Dear Gluten Book Cover

Download My Safe Dining Card

Free download - gluten-free safe dining card
Logos of publications that Good For You Gluten Free has been featured in

My Trending Blog Posts

  • Simple Two-Ingredient Gluten-Free Pasta Dough
    Simple Two-Ingredient Gluten-Free Pasta Dough
  • The Ultimate List of 25 Gluten-Free Cereals [Tested for Hidden Gluten]
    The Ultimate List of 25 Gluten-Free Cereals [Tested for Hidden Gluten]
  • Gluten-Free Strawberry Shortcake - Easy and Delic!
    Gluten-Free Strawberry Shortcake - Easy and Delic!
  • Easy Gluten-Free Bread Recipe Using 1:1 Gluten-Free Flour
    Easy Gluten-Free Bread Recipe Using 1:1 Gluten-Free Flour
  • Eating Gluten Free at Sonic Drive-In
    Eating Gluten Free at Sonic Drive-In
  • 23 Classic Bob's Red Mill Gluten-Free Flour Recipes
    23 Classic Bob's Red Mill Gluten-Free Flour Recipes
  • One Restaurant Calls Allergy Diners 'Privileged' and 'Entitled' and Refuses Service
    One Restaurant Calls Allergy Diners 'Privileged' and 'Entitled' and Refuses Service
  • 5 Dangers Associated with the Gluten-Free Diet and How to Avoid Them
    5 Dangers Associated with the Gluten-Free Diet and How to Avoid Them
  • The 10 MOST Common Signs and Symptoms of Celiac Disease
    The 10 MOST Common Signs and Symptoms of Celiac Disease
  • Monk Fruit Chocolate Chip Cookies Made with Almond Flour (Keto and Low-Carb)
    Monk Fruit Chocolate Chip Cookies Made with Almond Flour (Keto and Low-Carb)

Graduate of the:

Certified Integrative Nutrition Health Coach Badge

Before Footer

You may not reproduce or publish any content on Good For You Gluten Free without written consent.

Copyright © 2025 Good For You Gluten Free. All Rights Reserved.

  • HOME
  • ABOUT
    • About Good For You Gluten Free
    • FAQs
  • RECIPES
    • Appetizers
    • Breakfast
    • Bread
    • Desserts
    • Main Dishes
    • Pasta
  • ARTICLES
    • Celiac Disease
    • Industry News
    • Eating Out
    • Health & Beauty
    • Products & Ingredients
  • RESOURCES
    • SHOP
    • Free Safe Dining Card
    • Free Quick Start Guide
    • Guide to Eating Out Gluten Free
    • Meal Plans
  • COURSE
  • BOOK
  • SUBSCRIPTION BOX
  • PODCAST
  • CONTACT
    • SUBSCRIBE
  • Blog
  • Disclosures & Disclaimers
  • Privacy Policy
  • Terms of Use
  • Contact Us
787 shares