Gluten-Free Cinnamon Rolls Recipe -
Gluten-Free Cinnamon Rolls Recipe

Gluten-Free Cinnamon Rolls

Recipe by  

"From the Kitchen of Janae at Pink Dandy Chatter ("

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Preheat oven to 375 degrees.
  2. Mix shortening in the flour with stand up mixer with paddle shape attachment (you can also use a standard mixer). Mix until fully combined together. Add 1 cup of milk and mix until all ingredients are moist. Turn dough out onto floured surface and knead lightly or use dough hook attachment and knead lightly.
  3. Roll dough out until about 1/3-inch thick and then spread the softened butter on the dough; leave a 1/3 inch border around sides. Combine both of the sugars and cinnamon and mix well. Sprinkle over the butter mixture and massage it into the butter well. Start rolling the dough tightly and press the edges and ends together. Cut into 1-inch slices and place cut side down on a greased cookie sheet. Bake for 20 minutes. Drizzle glaze over hot cinnamon rolls and enjoy!
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  • *To make gluten-free flour self rising, add 1 1/4 teaspoon baking powder and a pinch of salt to each cup of gluten-free flour.

Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2012

This is a very quick, EASY, delicious recipe. I wanted a not-so-sweet roll, so I used half of what the inside called for in terms of butter & sugar, and used very little icing. It was perfect! I suggest adding walnuts or pecans, too.

Most Helpful Critical Review
Dec 26, 2012

This tastes ok, but I think it calls for too much baking powder as that is what i tasted. We made this for Christmas morning and I would like to mention a few things about it. I gave it only 3 stars mainly because of the lack of directions. Do not plan on rolling this out as the directions say right after mixing it. I went against my better judgement of making the dough the night before and then refrigerating it. I ended up having to postpone breakfast while waiting for the dough to chill quickly in the freezer. Also, if you haven't worked with GF dough before you need to know that it is much easier to roll out if you put wax paper under it and on top of it. I rolled it out on the pan I was planning to cook it on with the wax paper underneath. I then used the paper to lift the dough off the pan and help me roll the dough. It worked much better this way. One more thing I would like to mention is to go light on spreading the butter. I did use Earth Balance buttery spread, but I used too much. It ran down on the pan and made my dough spread out and look sloppy. The next time I make these I am planning to use a little less baking powder and butter than called for and refrigerate the dough for at least a few hours.


17 Ratings

Jun 15, 2012

This is a great quick and easy recipe! I made a few changes to use what I had on hand. Coconut milk instead of dairy and Smart Balance spread instead of Melt.

Oct 04, 2012

This has got to be the best cinnamon roll recipe I have ever used! It is easy, fast, and delicious! thank you for providing it!

Dec 24, 2013

This is by far the most difficult recipe I ever had. The dough was so crumbly I had to use wax paper as the support, and it didn't rise at all when it came out of the oven. It tasted hard and flour-ery.

Dec 24, 2012

Tasted good. But, what a mess. This recipe is very crumbly and very hard to keep together to roll and put on cookie sheet. I ended up having to pt in muffin pan to hold together. Will be looking for better recipe.

Aug 22, 2013

It looks really good! Yummy...

Mar 09, 2015

Dough fell apart and was very soft and nearly impossible to roll. Very sticky to the fingers. Tasted not bad but very hard to make.


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 69 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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