Mindy’s Famous Gluten Free Cinnamon Rolls Recipe

Name: Mindy's Famous Gluten Free Cinnamon Rolls Recipe
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Yield: 12
Cuisine: Breakfast
Ingredients: 1 cup {1/2 cup} room temp buttermilk (or non-dairy milk with 1/2 Tbs. lemon juice or white vinegar added); 1/4 cup {2 Tbs} melted butter (or vegan butter like Earth Balance® Buttery Sticks); 3 Tbs* {1 packet} quick rise OR regular yeast like Red Star® or Fleischmann’s® (Jules’ note: do NOT use Red Star® Platinum yeast, as it is not gluten-free); 5 1/2 cups (=742 grams) {2 3/4 cup = 371 grams} gfJules® Gluten Free All Purpose Flour; 1/2 cup {1/4 cup} sugar; 1/2 Tbs {1 tsp} salt; 2 eggs OR 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water {1 egg OR 1 Tbs. flaxseed meal steeped in 3 Tbs. warm water}; 1 cup+ {1/2 cup+ 3 Tbs.} warm water; 4 Tbs butter, melted {2 Tbs} (or vegan butter like Earth Balance® Buttery Sticks); 1/2 cup - 3/4 cup {1/4 cup+} brown sugar; 1/2 cup - 3/4 cup {1/4 cup+} sugar; 2 Tbs - 3 Tbs. {1 Tbs+} cinnamon; 1/4 cup {2 Tbs} butter, softened (or vegan butter like Earth Balance® Buttery Sticks); 3 cups {1 1/2 cups} sifted powdered sugar; 1 tsp {1/2 tsp} pure vanilla extract; enough milk to make spreading consistency; dried cranberries or raisins (optional)

Jump to Recipe

Mmmm – gluten free cinnamon rolls. Just the name makes me drool a little — how about you?

We hear every day from readers who have used my gfJules® Gluten Free All Purpose Flour in their favorite family recipes, and how overjoyed they are to be able to enjoy these special recipes again with their families.

When Mindy G. wrote in to share these drool-worthy pictures of her gluten free cinnamon roll recipe though, I knew other readers would definitely want to try the recipe too! (What’s the difference between cinnamon rolls and cinnamon buns, by the way? I think these could safely be called either one ….)

What I didn’t know was just how many other readers would be clamoring for the recipe to make these gluten free cinnamon rolls when we shared her yummy pictures!

Mindy's Gluten Free Cinnamon Rolls in the pan — Mindy’s Cinnamon Rolls

Lucky for all of us, Mindy was happy to share her family cinnamon rolls recipe. Mindy says she used her tried and true recipe “with only your gfJules Flour subbed in :)”

She also reports, “My gluten free friends I shared them with when I made them are begging for more! I told them to order your flour and they can make their own ;)”

Another reader shared her photo on Instagram (above) and reader Laura O., shared these photos of her before and after cinnamon rolls made from this recipe.

She rolled hers even thinner and loved the results!

Laura O's cinnamon rolls — Laura O: “I made the gluten free cinnamon roll recipe with your gfJules Flour for Thanksgiving and they were absolutely delicious!! I will never use another gluten free flour! Thank you for making such a great substitute for those of us who need to eat gluten free!!”

I’ve now made this recipe many, many times myself, and have added my notes and some process photos for your reference.

If you’re put off by the large amount of flour required to make this recipe, or you and your thighs don’t want that many cinnamon rolls sitting around begging to be eaten, simply halve the ingredients — it works great!

I’ve added the half recipe amounts I used in (parenthesis) next to each ingredient for your reference….Although, then again, why halve this recipe? You’re just going to wish you’d made more!

How to Make Homemade Gluten Free Cinnamon Rolls

Check out my videos to watch me walk you through making these yummy gluten free cinnamon rolls, step-by-step (so there’s no excuses not to make them yourself!)

If you need or prefer a yeast-free gluten free cinnamon rolls recipe, I also have a 52-Minute Yeast Free Cinnamon Buns Recipe that will blow your mind! Totally different texture from these yeasty ones, but equally sweet and yummy and the method is very similar.

The steps (as you saw in the video are really simple when you’re using my gfJules Flour because it stretches and makes it easy to roll out and up! (Don’t try this recipe with store-bought rice-based blends or bean-based blends or the rolls won’t taste good and it won’t be easy to roll out and roll up.)

Simply roll out the dough and sprinkle on the fillings. Then roll it up on itself ….

Then you just cut them into the size rolls you prefer ….

gluten free cinnamon rolls before rising — Full recipe of gluten free cinnamon rolls in Emile Henry tart pan. There were also two leftover ends of the cinnamon roll dough that I baked separately … and ate, of course!

Then set them aside to rise ….

Then bake them ….

Then ice them!

Then just look at this gorgeous result!

Many thanks to Mindy for sharing her now famous Gluten Free Cinnamon Rolls recipe! I can’t wait to see YOUR gluten free cinnamon rolls! And speaking of sharing, what recipes do you wish you could make again, gluten free? What are you waiting for? With my gfJules Flour, anything is possible!

annella-ms-cinnamon-rolls-made-with-gfjules-flour — I recently made some delicious GF Cinnamon Rolls, using gfjules flour (my favorite!). The recipe is a bit unconventional, but the results took me right back to my pre-Celiac days. Yum!! ~Annella M.

Do you have a family favorite that you’ve already converted to gluten free just by using my gfJules® Flour? I’d love to hear all about it, or better yet, share a picture in the comments below!

Here’s one more look at these drool-worthy gluten free cinnamon rolls. I whipped these up in no time on Easter morning. They really are just TOO EASY. You’ll see when you make them and wonder where they’ve been all your life!

Two Make Ahead Options for Gluten Free Cinnamon Rolls

Refrigerate Unbaked Gluten Free Cinnamon Rolls Overnight

For this make ahead option, rise the gluten free cinnamon rolls as the recipe specifies, then cover with oiled cling wrap then foil. Make sure the pan is sealed well to keep moisture in, but don’t smash the rolls! Refrigerate for up to 24 hours.

When ready to bake, remove the pan to come to room temperature for 30 minutes while preheating the oven, then remove the foil and wrap before baking. The rolls may require extra bake time if the dough is still cold, so test with a toothpick before removing from the oven and cover with foil, if necessary, to prevent the tops from over-cooking.

gluten free cinnamon rolls on Christmas morning | gfJules — Homemade gluten free cinnamon rolls on Christmas morning. These rolls were made and risen the week before and frozen. I put them in the fridge on December 24, then baked them on December 25. Perfection! | gfJules

Also Try my Overnight Earl Grey Gluten Free Cinnamon Rolls Recipe! The Earl Grey Tea is optional, the overnight part is brilliant!

Freeze Unbaked Gluten Free Cinnamon Rolls

For this make ahead option, roll and cut the rolls as the recipe specifies and rise them, then wrap loosely with oiled cling wrap until they come to room temperature (unless you rose them at room temperature). Then wrap on top with foil, sealing well.

Freeze them in the pan (make sure there’s room in your freezer!). They can stay in the freezer for up to 2 weeks. The night before you want to bake them, place the pan in the refrigerator overnight.

The morning you intend to bake the rolls, take the pan out of the refrigerator, remove the foil and loosen the cling wrap so it’s just laying gently on top of the rolls. Set out while you preheat the oven, then bake according to the directions.

The rolls may require extra bake time if the dough is still cold, so test with a toothpick before removing from the oven and cover with foil, if necessary, to prevent the tops from over-cooking.

Mindy’s Famous Gluten Free Cinnamon Rolls Recipe

Mindy's Famous Gluten Free Cinnamon Rolls Recipe

Yield: 12 rolls, depending on size

Prep Time: 1 hour

Cook Time: 12 minutes

Total Time: 1 hour 12 minutes

There's hardly ANYTHING better than a homemade cinnamon roll. And these gluten free cinnamon rolls are no exception! Light, airy, sweet and melt-in-your-mouth delicious ... just like they're supposed to be! Be sure to use my gfJules Flour so the dough is rollable, never gritty and no one will suspect they're gluten free!

Ingredients

DOUGH {Half Recipe amounts noted in parenthesis}

1 cup {1/2 cup} room temp buttermilk (or non-dairy milk with 1/2 Tbs. lemon juice or white vinegar added)
1/4 cup {2 Tbs} melted butter (or vegan butter like Earth Balance® Buttery Sticks)
3 Tbs* {1 packet} quick rise OR regular yeast like Red Star® or Fleischmann’s® (Jules’ note: do NOT use Red Star® Platinum yeast, as it is not gluten-free)
5 1/2 cups (=742 grams) {2 3/4 cup = 371 grams} gfJules® Gluten Free All Purpose Flour
1/2 cup {1/4 cup} sugar
1/2 Tbs {1 tsp} salt
2 eggs OR 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water {1 egg OR 1 Tbs. flaxseed meal steeped in 3 Tbs. warm water}
1 cup+ {1/2 cup+ 3 Tbs.} warm water

FILLING

4 Tbs butter, melted {2 Tbs} (or vegan butter like Earth Balance® Buttery Sticks)
1/2 cup - 3/4 cup {1/4 cup+} brown sugar
1/2 cup - 3/4 cup {1/4 cup+} sugar
2 Tbs - 3 Tbs. {1 Tbs+} cinnamon

FROSTING

1/4 cup {2 Tbs} butter, softened (or vegan butter like Earth Balance® Buttery Sticks)
3 cups {1 1/2 cups} sifted powdered sugar
1 tsp {1/2 tsp} pure vanilla extract
enough milk to make spreading consistency
dried cranberries or raisins (optional)

Instructions

Pro tip: Open a separate window and watch my how-to video to follow along with this recipe!

Preheat oven to 200 F to rise the rolls.
To make vegan buttermilk, add lemon juice to vegan milk and set aside.
If using regular yeast: Mix together buttermilk, 1 Tablespoon sugar, melted butter and yeast in a bowl. Allow to sit for 15 minutes. The mixture should be frothy at this point, if not, discard and start over because the yeast is not active. Then whisk these dry ingredients in a separate bowl: gfJules® Flour; remaining sugar ingredient; salt.
If using quick rise yeast: Whisk yeast in with these dry ingredients: gfJules® Flour; sugar; salt. In a separate bowl, mix together buttermilk and melted butter.
Whisk eggs together in a small bowl or prepare flaxseed meal and water egg replacement.
Slowly stir dry ingredients into liquid ingredients, adding eggs or flax egg together with water ingredient last in order to keep the flour from flying out of the bowl. If needed, add extra tablespoons of water in order to get the dough to be soft and pliable as shown in the video.
Mix just until ingredients are integrated and the dough is soft, then mix 2 minutes more if using a stand mixer and paddle attachment. If mixing by hand, mix well until the dough is soft and smooth. Do not allow the dough to rest after mixing, but begin the rolling out process immediately afterwards so that the dough can rise in the shape of the rolls.
Prepare your filling by mixing together brown sugar, sugar, and cinnamon and melt butter to brush on the dough.
Roll the dough out into a rectangle approximately 12x16 inches on a clean surface floured with gfJules® Flour to keep it from sticking. Knowing that the dough will rise, roll the dough thinner if you prefer less bun and more filling.
Brush on melted butter then sprinkle sugar + cinnamon across the rolled out dough.
Roll the dough up into a spiraled log by rolling up from the long end. A bench scraper makes this easier. Cut into 12 rolls (6 -9 if making a 1/2 recipe).
Place rolls on cookie sheet covered with parchment paper OR into a well-oiled or buttered baking pan or one lined with parchment. Cover rolls loosely and place in preheated 200°F oven TURNED OFF; allow to rise for 30 minutes.
(If there is any extra melted butter left from the filling, brush it on the rolls before baking to help them brown!} Uncover and bake at 325°F for 12-15 minutes or until a toothpick inserted into the rolls comes out with only some dry crumbs.
Remove to cool for a few minutes before icing.

To prepare these gluten free cinnamon rolls in advance, make the dough and rise it according to the recipe. Cover with well-oiled plastic wrap and cover again with foil and place in the refrigerator overnight. Bring to room temperature by removing from the refrigerator for 30 minutes, then remove the plastic wrap and foil and place in preheated oven, baking according to the recipe directions. (It may be necessary to bake longer to fully cook the rolls after they've been in the refrigerator overnight, so be sure the toothpick has dry crumbs on it and/or the rolls are not squishy on the bottom before removing from the oven.)

___

To prepare icing, sift powdered sugar and bring butter to room temperature or soften gently in a microwave. Mix together with vanilla and 1-2 Tablespoons milk, adding more milk as needed to create icing consistency. Spread on rolls just before serving.

Notes

* regarding yeast: I have found that with Mindy's full recipe, 3 packets of yeast is sufficient; with a half recipe, only 1 packet of yeast is actually sufficient.

If using non-rapid rise yeast, proof the yeast first using the proofing methods outlined in this article; if using rapid rise/quick rise yeast, the yeast can be added directly to the dry ingredients.