Easy Gluten-Free Copycat Cinnabon-Style Cinnamon Rolls

Simplified gluten-free cinnamon rolls with a soft, fluffy texture and classic cinnamon-sugar swirl, finished with an easy cream cheese frosting. Uses a reliable gluten-free all-purpose flour blend and no complicated shaping.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: Grease a 9-inch round pan or 8x8-inch square pan. Line the bottom with parchment if you want easy removal.

Step 2

Mix dry ingredients: In a large bowl whisk together the gluten-free flour, instant yeast, sugar, baking powder, and salt.

Step 3

Add wet ingredients: Add warm milk, egg, melted butter, and vanilla. Mix with a spoon or stand mixer (paddle) for 2–3 minutes until smooth and thick. The dough will be soft and a bit sticky—more like a thick batter than wheat dough.

Step 4

First rise (quick): Cover and let rise in a warm spot for 20–30 minutes, until slightly puffed (it won’t fully double).

Step 5

Make filling: In a small bowl mix brown sugar and cinnamon (and cornstarch if using).

Step 6

Roll out: Dust a piece of parchment with a little gluten-free flour. Scrape dough onto it, dust the top lightly, and press/roll into a rectangle about 10x14 inches (25x35 cm). If it sticks, use an oiled spatula or add a touch more flour on the parchment.

Step 7

Add filling: Spread softened butter evenly over the dough. Sprinkle cinnamon-sugar mixture over the top and gently press it in.

Step 8

Form a log: Using the parchment to help, roll the dough up tightly from the long side into a log.

Step 9

Slice easily: Chill the log in the freezer for 10 minutes (or fridge 20 minutes) to firm up, then slice into 8 rolls using a sharp knife or unflavored dental floss.

Step 10

Second rise: Arrange rolls in the prepared pan. Cover and let rise 20–30 minutes, until noticeably puffy.

Step 11

Bake: Heat oven to 350°F (175°C). Bake 22–28 minutes, until tops are lightly golden and the centers feel set (an instant-read thermometer in the center should read about 190°F / 88°C).

Step 12

Make frosting: Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, and salt. Add milk 1 tsp at a time until spreadable.

Step 13

Finish: Cool rolls 10 minutes, then spread frosting over warm (not piping hot) rolls. Serve warm.

Step 14

Storage: Keep covered at room temp up to 1 day or refrigerate up to 4 days. Rewarm 15–20 seconds in the microwave.