Gluten Free Cinnamon Bun Recipe

Gluten Free Cinnamon Bun Recipe

There are few foods that evoke more ooohs and ahhhs, and generate as many fond childhood memories, as cinnamon buns. Imagine bringing those back with an amazing pull-apart gluten free cinnamon bun recipe!

Prepare for ooohs and ahhhs!

gluten free cinnamon bun close-up

There are two basic styles of cinnamon buns or cinnamon rolls: one is baked in a pan with syrup and nuts on the bottom, then flipped upside-down to serve; this type is usually called cinnamon or sticky buns. If you’re searching for this recipe, I’ve got one for you!

gluten free cinnamon sticky buns 2020 on plate

Gluten Free Cinnamon Sticky Rolls.


The other type is a singular bun, usually topped with a sweet confectioner’s sugar glaze. This type is what we’ll be making with this recipe.

Another version is Mindy’s Famous Gluten Free Cinnamon Rolls Recipe if you want to check that one out for yet another option!

Mindy’s Famous Cinnamon Rolls.


The gluten free doughs are basically the same, but the toppings and method differ greatly. The key is in the ingredients: soft, light gluten free flour, yogurt and sweet honey to keep the dough moist, flavorful and never gritty.

For those who need a yeast-free recipe, I have an amazing yeast-free, gluten-free and even vegan cinnamon bun recipe! It’s made in less than 52 minutes, start-to-finish, so you’re gonna wanna check that recipe out!

gluten free cinnamon rolls with icing square

Yeast-Free Cinnamon Rolls.


But back to the recipe at hand.

Basically the dough is super simple to whip up, then you just separate out eight pieces, roll them each out (channel your play dough days) … there is no magic length, just know that you’re going to be rolling it all up into your final cinnamon roll.

gluten free cinnamon-bun-rolling

Then you roll it into the shape you’ll be baking: The Gluten Free Cinnamon BUN!

gluten free cinnamon-bun-bench-scraper

I find that a bench scraper tool works really well for this type of work, but it’s not required.

Then you set the rolls aside to rise for a bit, bake and go!

gluten free cinnamon-buns-risen

Gluten Free Cinnamon Buns after rising. They will rise a bit more during the bake time.


So choose the type of cinnamon bun/roll recipe you prefer and get baking! Remember, the ooohs and ahhhs await!

gluten free cinnamon bun

Gluten Free Cinnamon Bun Recipe

Gluten Free Cinnamon Bun Recipe

Yield: 8 gluten free cinnamon buns
Prep Time: 20 minutes
Cook Time: 14 minutes
Additional Time: 30 minutes
Total Time: 1 hour 4 minutes

These delightful pull-apart gluten free cinnamon buns are as yummy dunked in your favorite hot morning beverage as they are slowly unwound and enjoyed on their own!


dough ingredients:

topping ingredients:

icing ingredients (optional):

  • 2 cups confectioner's sugar, sifted
  • 4 - 6 Tbs. milk (dairy or non-dairy) or orange juice -- use only enough to make a drizzling consistency


Bring all ingredients to room temperature.

In a large bowl, whisk together the dry ingredients, except yeast.  Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on an electric mixer or a pastry cutter by hand.

In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl and mix with the paddle attachment. Add in the yeast, mixing on medium-high until smooth.  The dough will be sticky, but firm.

Preheat oven to 200º F, then turn off. Prepare two baking sheets by lining with parchment paper and setting aside.

Liberally dust a clean counter or pastry mat and your hands with gfJules Flour.  Turn the dough out onto the well-floured surface and divide into 8 equal pieces. Gently roll each piece into a log, at least 12 inches long.

Brush off excess flour, then roll into a bun and transfer to a prepared baking sheet. Repeat with remaining dough.

Melt the butter and brush over each roll. Add topping sugar and cinnamon to remaining melted butter and spread on top of the edges of the buns so that it melts between the folds of dough.

Cover with an oiled piece of parchment and set aside to rise in the warm oven for 30 minutes.

Once risen, remove from the oven and preheat the oven to 350° F (static) or 325° F (convection). Uncover buns and bake for 14-16 minutes, checking with a toothpick to see that no wet dough is sticking to the toothpick before removing to cool on wire racks.

Once cooled, prepare icing by whisking confectioner’s sugar and only enough milk to make a drizzling consistency, then spoon across the tops of the buns, if icing is desired.

Yield: 8 large cinnamon buns.

I hope you enjoy this recipe as much as we do!

Pin for later!

gluten free Cinnamon Buns - gfJules

Gluten free cinnamon buns, topped with a sweet confectioner's sugar glaze ... this simple recipe will bring a favorite treat back to your breakfast table!

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21 thoughts on “Gluten Free Cinnamon Bun Recipe

  1. Jules how can I convert your buttermilk biscuit recipe to a cinnamon biscuit? Should I just layer the dough and sprinkle cinnamon sugar in it? And maybe drizzle a little frosting on the top.

  2. I have one of your books that has this recipe in it. I tried it this afternoon and found that it needed some salt. I see that the recipe doesn’t show salt either. I did a taste and added cinnamon to the icing which helped some. Can you explain why you don’t add salt? Also I used the recipe for your GF flour mix.
    Thank you

    • Hi Renee, feel free to add a touch of salt to this recipe. Salt can inhibit yeast growth, so don’t add too much.
      I have several cinnamon bun/cinnamon rolls recipes on my gfJules site – maybe next time try another one and see if you like it better! I’d also recommend trying my gfJules Flour, as it performs better than any homemade mix since it contains ingredients specially formulated to add shelf life and workability to doughs.
      Happy baking!

      • Hi Renee, the dairy free milk powder that I used to recommend in this recipe is no longer available and it contained some sodium, so I’ve now gone back and added salt to the ingredients as I agree that some salt is needed for flavoring. Enjoy!

  3. Cinnamon Buns looks great, but wondered if you had a printer friendly recipe format. Don’t want to use all the ink, and paper to print it as shown, just wondering, Jim

    • Hi Jim: Good question. And I’ve a good answer. Where you scroll down and see “Recipe Card” after the intro copy, you should see a printer-shaped icon on the right that does exactly what you’re hoping. You can select what you want to print, too, so with or without photos, etc. Hope this helps. Happy Cinnamon Bunning!

  4. Pingback: Gluten Free Cinnamon Buns | Stephanie Skolmoski

  5. These are SO amazing! If you did a blind taste test with this cinnamon roll and a gluten-containing cinnamon roll, you’d never know the difference. Actually, you’d probably say this one is better. The cinnamon and icing is divine and the dough is just perfectly fluffy like a cinnamon roll should be. You hit it out of the ballpark with this one, Jules!

    • Music to my ears, Jessica! Thanks so much for giving a full taste-testing report! Makes me want to go make them again today, the way you’ve described them! 🙂

    • Ours are long gone, Audrey! 😉 Guess I have to make them again! Good thing they’re not hard or time consuming to make; fair warning though, it’s hard to stop at one!

    • Thanks Ali! I’d love to hear what you think, in comparison to the recipe you wrote for cinnamon rolls with my flour — yours looked soooooo good, too!!!