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Recipe Rating


  1. 5 stars
    I blew it — by using an “ all purpose gf flour “ without adding specific proportions , including and xanthem gum . My sister in – law (who has celiac) had just tried it the proper way this year (by following a recipe to a T and not cutting corners) and she said her gf rolls came out AMAZING ! I should have known better . . .

    Thankfully these looked sooo good I wanted to try both gf and flour-full for the family on Christmas morn and by the grace of God, they were all a hit !

    (Honestly , when the gf came fresh out of the oven I thought they tasted better than the regular ! But once they cooled , and hardened a bit , it just wasn’t the same). Note to self , no cutting corners 🙂

    All to say , thanks for sharing Aunty Monica ! Between the 2 double batches I made for extended family , we lived off of them for a couple days and we’re free to get up and go without having to think “what’s for brekky?” Mahalo !

  2. I just made these and they came out tasty but kind of mushy. This recipe says work it into a dough but doesn’t say how long that should be. I think next time I will work it more so that the layer actually show like the picture above. I did leave them on the stove to rose for an extra 10 min and they rose nicely.

  3. Can you just use the cup 4 cup multi poupose flour in this recipe which already contains the xanthum gum instead of gluten free all purpose flour and adding the xanthum gum as you have written in the recipe? Please advise. Thank you.

    1. Absolutely! In fact, the last few times I have made these that is exactly what I’ve done. 🙂 (I should add a note in the post!) Thanks for asking and hope you enjoy! aloha-

  4. Just made the gluten free cinnamon rolls this morning and am pleasantly surprised. My first time ever making cinnamon rolls, and the recipe was very easy to follow!

    For those who are fairly new to gluten free options: the won’t taste exactly the same as a recipe with traditional flour, as most gluten free foods don’t, but you won’t be disappointed with the results. They won’t rise quite the same or look as pretty, but they still taste great! Kind of almost like a shortbread flavor to them.

    Thanks for publishing the recipe!

    1. Niki–You said it perfectly. If anyone offers a GF bread recipe (of any kind) that tastes like a recipe with flour, they will make a million! haha. So glad the recipe worked for you…I know (for my family) the key is in the butter and sugar. 🙂 XO aloha!

  5. Thank you for the recipe however mine did not turn out. I used bobs 1:1 red mill and since it had xanthan gum, I didn’t add it. It was goopy and more like a mush. The dough kept breaking when rolling it up.

    1. Oh shoot! I’m so sorry…I wish I could help or suggest a change…Most people have found these to work out really well, and I’m just sorry it didn’t for you. 🙁 Thanks for trying!

  6. 3 stars
    Since my daughter-in-law has problem with gluten, I tried this recipe today, in anticipation of going over to see her tomorrow to surprise her with something she really misses–cinnamon rolls. First off, I couldn’t understand why the baking powder and baking soda are needed if you’re using yeast, but nevertheless, I followed the recipe. I used the type of GF flour that contains xanthum gum, so did not add any additional. As anticipated, the dough was different than with gluten flour, but still I found it manageable. I placed the rolls on a baking sheet, covered and let them rise for about 45 minutes, then put them in the preheated oven. After 18 minutes they were done. They taste like a slightly compact biscuit, but grainy tasting due to the GF flour. This recipe is the only one I have seen on the internet, so far, that the dough isn’t gloppy and needing to be put into muffin tins. Can you tell me if you’ve tried this recipe without the baking powder and baking soda? Seems like that is what made these seem biscuit-like.

    1. Hi Mary, Sorry I have not tried it without baking powder and baking soda, because we’ve been happy with how they turn out. GF anything won’t be as nice in texture as those with gluten, but that is to be expected. (unfortunately.) Maybe someone else will comment on your question, but thanks for trying them and I do hope your daughter-in-law enjoys them. 🙂 Aloha-

      1. I have found adding Xantham Gum, even if your flour has it already, transforms the texture in cakes, breads and muffin mixes! I can’t wait to give your recipe a try for my GF daughter!

  7. 5 stars
    I made these today. Trying to post the pic? I added one egg. Used mamas almond blend gf flour. And let rise 30 minutes before baking. Then turned out upside down on the pretty plate immediately. Turned out wonderful!!

    1. So happy to hear that! I’m sorry there isn’t a way to post a picture. You’re welcome to send it to me at: [email protected]. I’d love the share it on my Facebook page! 🙂 Thrilled they worked out good and thanks for sharing the modifications! aloha

    2. How many rolls does this recipe make, please ? Thanks

      1. I cut mine smaller- about 1in and made 12. They are about the same size as the pillsbury prepackaged cinnamon rolls.

      2. Sorry for delay and thank you Pat for replying…Yes, mine usually makes about 12!! 🙂 Good question, sorry for not including that in recipe!

        1. Thanks for the reply, my daughter n law and grands are GF, going to try this recipe for them

  8. These turned out so well! I have been trying various cinnamon roll recipes since I was diagnosed back in 1992-ish, and this one wins. I also considered that reducing the sugar in the dough to a few teaspoons would make it a great GF biscuit.

    1. I am thrilled to hear that! Thanks for sharing. And yes to biscuits, for sure!! 🙂

  9. 5 stars
    I found this recipe in an attempt to make something deliciously sweet for everyone. Not a single one of us was disappointed! I’m not a baker. I do not do yeast. WOW! These were so easy! The only thing I deviated from in the recipe is how to roll the dough. Instead of using flour, I used two separate pieces of plastic wrap- one affixed to a large board and the other on top of dough (as seen on another blog with video)–it was a cinch! So easy to roll up. I cannot wait to make these again! Thank you!

    1. So glad to hear that, Jenna! And that sounds like a great technique with the plastic wrap–thanks for sharing! I have been so happy to find a simple no-fuss way to make cinnamon rolls–hope you get to make them again soon. 🙂 Aloha!

  10. Amber Sims says:

    Could I make the dough and roll it the night before and cut and bake it in the morning?

    1. Great question Amber! That is what I’m planning to do this year, but honestly in the past I have always baked it ahead and then just warmed them up in the morning. I might try a batch this week to see how it works prepping ahead and then baking in the morning. (If I do I’ll hop back on and let you know how it goes. :))

      1. I just did that and they turned out even better! I made them last night, rolled and sliced, placed in a greased baking dish and stored in the fridge overnight. Just be sure to let them warm up on top of the stove while preheating, mine took about half hour to warm up. And they are fluffier than they have ever been before. So, yes, you can pre-make them on Christmas eve and bake them on Christmas morning 🙂 I am totally doing that from now on!

        1. Thank you so much for the report, Vera! I’m doing it today and will bake tomorrow! So happy you tried it. Merry Christmas! Aloha-

          1. Merry Christmas!

  11. Katrina Ehrgott says:


    Do you think using egg whites instead of xathan gum would work? cant find it at any local markets anywhere!!

    1. Katrina–that is a great question! I’m so sorry I don’t now. I think there are some GF flours that have Xantham gum in them…maybe that is a good option. Or perhaps you’ll find it on Amazon? I know Xanthum gum is pretty magic in GF recipes, so I just don’t know if egg whites would do the job. If you try it please do let me know how they turn out! 🙂
      Much aloha–

    2. Katrina you need xantham gum to get it to rise. Sorry I have not had good luck substituting

      1. So if the xantham gum is already mixed in the flour do you need to add more?

        1. No, you don’t! 🙂 I try to only buy flour with xantham gum mixed in so I don’t have to buy it separately. I’m so glad more and more flours are made that way. Hope that helps!

    3. I always see it at Walmart. Walmart has a surprisingly big gluten free section, check it out!

  12. 5 stars
    I made these this morning. SOOOO GOOOOOD!! I was nervous about the whole rolling process but was surprised by how easy and quick I was able to roll them. Ever since I went on gluten free diet I envied everyone who was able to engoy cinnamon rolls. That was the one thing I missed in my new GF world. But then I thought I’d look for a recipe and I did and I came across this one. Monica Swanson, you brightened my life and I am eternally grateful 😀 😀 😀

    1. Oh thank you Vera! I am so happy to hear that! I’d love to hear what kind of flour you used…Recently I had one person tell me they didn’t work out for them and it made me so sad, I thought I should be specific about which kind of flour works and which does not. They always work great for me with an all-purpose gluten free flour! Thanks so much for commenting! Aloha-

      1. I was using Bob’s Red Mill 1 to 1 baking flour. It’s a blend of rice, brown rice, tapioca, sweet sorghum (I have no idea what that is) flours, potato starch and xanthan gum. This is my favorite blend and I use it for everything. It doesn’t give that weird aftertaste to baked goods like some other GF blends do. I didn’t even use additional xanthan gum and my dough still rolled. I watched a tutorial on someone else’s website, they show how to roll GF dough, you need two sheets of plastic wrap, one underneath and one on top. And my own trick is to use oil instead of flour on the plastic wrap, that way it rolls without sticking. I’m writing this in case someone else has trouble rolling the dough. I’ll admit though, one piece almost fell apart, but it was the one from the center and I didn’t roll it tight enough.

        1. Thanks for these details! I was reading the comments specifically hoping someone tried Bob’s 1 to 1 with these! I am going to make them for Christmas morning! Yay!

          1. Yes I really appreciated people commenting with their experience…I’m gearing up to make another batch myself! 🙂 Much aloha to you and hope the cinnamon rolls turn out wonderful!

        2. Varela Patricia says:

          Think we’ve all seen that ” how to roll ” video w/2 sheets of plastic wrap, that part turned me off so I didn’t use her recipe. Now I just need to see where I saved this roll recipe ..

          1. I actually started to just use one sheet of plastic wrap and I use oil instead of flour, that way dough doesn’t stick to the wrap. I place the plastic wrap on top of a large cutting board, coat it with oil (I use avocado oil for everything) And then slowly pull the wrap away from me, making a roll. Works every time!

  13. Where do I use the xanthum gum?

    1. 5 stars
      Never mind! I added it to the dry ingredients and it was perfect! I served them to my family and they said that they will never buy the store bought kind again 😄 And they didn’t even know they were gluten- free. I love this recipe! Thank you

      1. SO Glad your family enjoyed the cinnamon rolls!! Yay. (and sorry I didn’t get to respond to your question faster…but that’s exactly what I do with the anthem gum.) Happy New Year and Aloha-

  14. Francesca says:

    Is there a way to freeze or refrigerate the gf ones for a day?

    1. I have, and they were fine. I just warmed them in the oven and they softened up nicely. (I still think best fresh, but sometimes you have to do that! :))

  15. 5 stars

  16. Recipe was fine until rolling then broke into a million pieces is something missing like an egg? Waste of expensive ingredients.

    1. So sorry Irma! I’ve never had a fail on this recipe, though if you’re making it Gluten free, the texture is not what you’d normally expect in a cinnamon roll.
      You might try adding an egg, sure. But it really ought to work just how he recipe is! Bummer, and of course it’s a shame to waste good ingredients! 🙁
      Thanks for Trying!

  17. It is not a good idea to read this blog article while hungry…..lol

  18. Pinned! These look amazing. I’ve only made cinnamon rolls a handful of times in my life because they take so long but I’m going to give these a try over the weekend. Thanks for sharing!

    1. Carroll Ann Palmer says:

      Everything went well until we are them, so disappointed. Turned out grainy and over dry. I used Bob’s GF all.purpose, quick rise yeast,added xanthum gum, mixed by hand. dough flattened out well , I used same gf flour on my hands to shape the dough, used thread to cut, placed on top stove for about 45-60 min, raised nice. I did bake a bit longer to brown, the middle did not look done at 15min. I suspect I overbaked . What do you think?

      1. Hi Carroll Ann — So sorry they didn’t turn out well. Honestly, I find that GF baking can be unpredictable. Overbaking might have been the problem. Curious if you’ve tried other GF cinnamon rolls? It’s hard to compare to regular cinnamon rolls, so you kind of have to adjust your expectations…But truly sorry you weren’t happy with how they turned out. My family has always enjoyed these but they have turned out different at different times and it’s hard to know why…(humidity? Cooking time? Overworking the dough?)