Gluten Free Cinnamon Rolls

Gluten Free Cinnamon Rolls

This recipe makes 12-15 delicious gluten free cinnamon buns with a sweet vanilla glaze. These are the perfect autumn recipe to make on a rainy day. These are great as a wee breakfast treat. As good gluten free doughs go, this one is pretty simple and has a delicious texture when baked. My partner (a gluten-eater) absolutely loves these! They are one of his favourites of my bakes and he even says, “you wouldn’t even know their gluten free!”. These are the absolute best gluten free cinnamon rolls, and you need to make them!


– For the dough
  • 2tbsp Psyllium husk powder
  • 160ml Water
  • 100ml Warm milk
  • 35g Granulated sugar
  • 1.5tsp Yeast
  • 220g Gluten free all-purpose flour
  • 30g Soya flour
  • 1 Egg
  • Pinch of salt
  • 75g Unsalted butter
– For the filling
  • 70g Granulated sugar
  • 30g Brown sugar
  • 1.5tbsp Cinnamon
  • 1⁄2tsp Nutmeg
  • 1⁄4tsp Clove
  • 50g Very soft butter
– For the icing (optional)
  • 100g Icing sugar
  • 30g Butter
  • 2tbsp Water
  • 1⁄2tsp Vanilla extract


  1. We will start by making the dough. In a small bowl mix together your warm milk, sugar, and yeast. Set aside for 10 minutes. In another small bowl mix together the psyllium husk powder and water and set aside. In a large bowl mix together the all-purpose flour, soya flour and salt.
  2. Once your yeasty mixture begins to look foamy, mix your egg into it. Now pour it into the large bowl and mix up with the flour. You may need to use your hands or a plastic bench scraper.
  3. Once all of the flour is incorporated add in your psyllium husk mixture. It should be very gelatinous by now. The psyllium husk gel can be hard to incorporate so if you have a stand mixer with a paddle attachment or a dough hook I recommend using this. I don’t have a stand mixer so I use a plastic bench scraper to incorporate it.
  4. Once all of the psyllium husk gel is incorporated it is time to mix in the butter. It is important that you cut your butter into small chunks and add them in gradually. I like to put 3 1cm chunks in at a time and then mix until they are fully incorporated before adding the next 3.
  5. Remove the dough from the bowl and cover the ball of dough in flour. Rub some oil inside of a clean bowl and place the dough inside. Cover with clingfilm and allow to rise for around 1 hour or until doubled in size. This time may vary depending on temperature and humidity.
  6. In the meantime, you should mix together your filling. In a bowl mix your spices and sugar together.
  7. Once the dough has finished proving, de gas it by punching it down. Flour your work surface liberally and dump the dough onto it.
  8. Roll out your dough into a large rectangle around 5mm thick. Brush the butter all over the dough and then sprinkle the spiced sugar evenly across the dough.
  9. Roll up the dough int a long log rolling from the longer side. Cut the log into pieces around 4cm.
  10. Place the slices swirl side up into a lined baking tray. They can be evenly spread apart for singular cinnamon rolls or sort of close together for tare and share cinnamon rolls.
  11. Cover your tray with clingfilm and allow to prove for around 30-40 minutes, or until they have increased in size by two thirds.
  12. Just before the rolls have finished proving preheat your oven to 180°C.
  13. Place your rolls in the oven for 15-20 minutes.
  14. Once your cinnamon rolls are out of the oven allow them to cool on the tray for 5 minutes before moving them to a wire rack to continue to cool.
  15. To make the icing cream together the butter and icing sugar. Once the butter is incorporated add the water and vanilla. Mix until smooth.
  16. Once the cinnamon rolls have cooled dip them into the icing or drizzle them with the icing. Allow the icing to set up and then enjoy! They are also great warmed up.

About This Recipe

These gluten free cinnamon rolls consist of an enriched bread dough, similar to that of a brioche, that is sprinkled with delicious cinnamon sugar, rolled up and baked before being dunked in a vanilla glaze. Homemade cinnamon rolls are so tasty and great fun to make. This gluten free cinnamon roll recipe is the perfect thing to bake on a cosy autumn day. The tasty smell of freshly baked bread and cinnamon will emanate through your home as these bake in the oven.

These are so delicious served warm with a coffee in the morning before work, just a quick 20 second zap in the microwave and you’re ready to go. These are the best gluten free cinnamon rolls, and they can also be made vegan! Just swap out the butter for a vegan alternative, switch the milk for cashew, soy, or gluten free oat milk and use a chia seed egg rather than a regular egg.

This recipe is a must try this autumn! If you bake one thing this autumn, it should be this! Everyone loves a cinnamon roll, and these ones are so good, everyone will enjoy them, even the gluten eaters!


Question: Why is my dough not rising?

  • Unfortunately, this probably means that your yeast is dead. You should leave your yeast in the warm milk to bloom in order to ensure that it is alive before you use it unless you are absolutely sure that it is alive (for example you used it yesterday and it worked perfectly). Another possibility is that it is too cold. As we go into the colder months the temperatures in our homes go down and this is not good for proving doughs. My home is too cold to prove dough quickly at the moment, so I fill a baking dish with almost boiling water and place it at the bottom of my oven (turned off) and place my dough on an oven tray above. You can also prove it in the air room/boiler cupboard as these are often warmer than the rest of your home.

Question: How can I make these vegan?

  • This recipe is very easily made vegan. It is just a simple swap of the butter for a vegan butter, a swap of the milk for cashew, soy, or gluten free oat milk and a chia seed egg rather than a regular egg.

If you have any more questions feel free to email me them at

Love Gluten Free

Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.

Note that as an Amazon Associate I may earn commission from qualifying purchases.

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