Recipes, Special Diets on May 17, 2011 by

Gluten Free Cinnamon Rolls from Pizza Crust Mix

We’ve heard from a lot of customers who really enjoy our Gluten Free Pizza Crust Mix. This kind of feedback always makes us really happy. We’ve also discovered how versatile the mix can be, thanks in part to our creative customers out there who are willing to experiment with it. We’ve received dozens of successful (and tasty!) recipes ranging from perogies and buns to soda bread and muffins. It’s wonderful to know that our customers are so adventurous in their cooking and baking!!

We’ve done some experimenting of our own here in the test kitchen, and discovered a fantastic Gluten Free Cinnamon Roll recipe. We hope that you try this and enjoy it!!

We also want to say thank you to everyone who has submitted such great recipes. If you have created a new recipe with this or any other Bob’s Red Mill product, please share it with us by submitting a recipe!

Gluten Free Cinnamon Rolls

1/4 cup Butter
1/2 cup Sugar
2 Eggs*
Yeast Packet (from package)
1 cup Warm Water
1 – 16 pkg Gluten Free Pizza Crust Mix
Rice Flour for dusting

1/4 cup Butter, melted
1/2 cup Brown Sugar
2 tsp Cinnamon

* To replace the eggs, combine 2 Tb Flaxseed Meal with 6 Tb of water; mix and let stand 5 minutes.

Preheat the oven to 375°F.

Add 1 Tb of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. Cream together the butter and sugar. Add eggs, one at a time, making sure to blend in completely.

Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes. Heavily dust a foot long sheet of wax paper with rice flour. Spread batter over the length of the wax paper, about 19 inches. Using warm water, wet your hands and press the batter outward to fill the sheet. Keep your hands wet. Once the batter evenly covers the wax paper, brush melted butter over the batter from edge to edge.

Combine the cinnamon and sugar and then sprinkle mixture over the batter from edge to edge. Pick up the short end of the wax paper and begin carefully rolling the batter over itself like you would a jelly roll. Cut the roll into 1 ½ inch pieces and gently place the disks into the 8 x 8 inch greased pan. It is okay to crowd them.

Let the rolls rise in a warm place for 30 minutes. Bake for 20 – 25 minutes. Remove from oven, cool until the butter stops bubbling then flip out onto a plate. Makes 8 cinnamon rolls.


I’ve done this with regular pizza dough, but not gluten free. Since we love your gluten free crust, I’ll have to give this one a try for my husband! He will love it!

egrayner says:

i spilled my yeast packet! but i have active dry yeast. how much was in the packet???

thank you!

AmandaCarter says:

Hi there,
The yeast packet is equal to 2 ½ tsp Active Dry Yeast.
Amanda C.
Bob’s Red Mill

Lyndsey says:

I made these last week for family and they were fantastic! The whole family loved them, even non-gluten free family! Thanks for such an awesome recipe, it is a delicious special treat!

Meg says:

Good morning Bob’s Red Mills,

I made a delicious batch of these cinnamon rolls this morning. I thought I would share the post I did 🙂

Thank you

sarah says:

wondering if you can prepare these the night before and bake them in the morning?

Hi Sarah,

I would think that would work just fine. Just let the dough come to room temperature before baking.

sarah says:

Thank you!

Karla Jo says:

I tried this recipe for Christmas and was delighted in how they turned out! I’ve tried many other recipes and this one hit the spot. They tasted very much like the ones I used to enjoy as a child that were not gluten free. Thank you!

Olivia says:

Kind of frustrated, I’ve made three batches over the last two months and each one has shrank really bad. I can’t figure out what I’m doing wrong. I’ve made them in the past and never had this issue. Why are they shrinking and getting hard?

Olivia- We’ll ask our recipe specialist. She may have some insight. More info to come.

Hi Olivia,

Our recipe specialist suggests to check the temperature of your oven (make sure it’s baking accurately), as this could be due to the temp being too high. The other possibility is that the mix is old- check the sell by date on the side of the package. My two cents: go back to the original recipe and follow it precisely. As I make things over and over again, I tend to adapt and change things without meaning to. In the meantime, can you email me your address? I’d like to send you some coupons. My email is cassidy at

helema says:

I am about to adapt this to a cinamon sugar cookie recipe with rootbeer flavored vanilla frosting all gluten free nut free because of the alergies of my daughters teachers son. i made the crust for my kids and they were very full after 1/3 of the amount the greasy gluten filled stuff they usually eat takes to fill them up!!! i will let yall know how it went!!

Melissa says:

I’m so sad. I made this recipe as a trial run for Christmas morning and I totally failed. My rolls were too soft and I couldn’t even pick them up to get them in the pan. They just spread out into cinnamon rolls blobs. I am still going to let them rise and see how they taste, because in the end the taste is the most important thing. But I’m not hopeful. I’m not sure where I went wrong.

I am so sorry to hear that. I’m not sure what could have gone wrong. We hear great stuff about that recipe all of the time. To make up for your trouble, I would be happy to send you a new bag and some free product coupons. I’ll shoot you an email to get your info.

Shelley says:

Thank you! It was my family tradition to make cinnamon rolls each holiday as breakfast. When my daughter and I went GF, we were concerned that we couldn’t continue our tradition. I’ve tried so many recipes but none looked like the real thing. These rolls are currently baking and smell and look like real cinnamon rolls. Thank you again!

Sharon says:

Made these for my daughter and they are great. My whole family loved them so I don’t have to make a different batch with whole flour.
Thank you

Rozanne says:

What about in the bread maker? I only have a hand mixer and the last time I attempted to blend water and “flour” with it the mixture tried getting up into my hand mixer. Bleh!

You could try the bread maker. I’d recommend the dough setting, if you have one. Gluten free dough is so much more sticky than regular dough, which is why the hand mixer didn’t work so well. Otherwise, you could also try hand mixing.

Chelsey L. says:

I absolutely love this recipe! I just tried it out this weekend and was amazed at the simplicity! My husband who doesn’t generally eat Gluten Free even loved these!! I even wrote about them in my blog!

Melissa says:

Made these today and they came out of the oven and they were beautiful! Let them sit to cool and they SHRANK! They were still pretty tasty, just not as pretty as they were when they cam out of the oven. What did I do wrong?!?


I am so sorry to hear that. I’m not sure what might have gone wrong, but I’ll ask our baking experts for some insight. More info to come.

Hi Melissa,

Our baking expert thinks they may not have been cooked long enough. If you try this recipe again, maybe allow a few more minutes until they are browned? It’s so hard to say with different ovens, but we’re sorry it didn’t work out as you had hoped.

Sarah shildy says:

How do these freeze?

We haven’t tried it, but I’d imagine they’d freeze pretty well.

Laurie says:

Hi there, I made these last night and the recipe on the package calls for 3 1/4 cups of the flour. I measured it out and it looked to be closer to 2 1/4 cups in the package. I cut all the wet ingredients to match the recipe on the package because I only had one package of the mix, and they came out very dense…so I think it might be a typo. (I also cut the amount of yeast accordingly, so if it was really meant for 2 1/4 cup amount of flour, this is probably another reason).

Is this supposed to be made with just one package of the pizza crust mix?




I’m so sorry to hear that. I will check with our recipe developer and get back to you.

sheila m says:

I also am having a problem with the pizza crust mix receive for the cinnamon rolls – is the 3-1/4 cup of the mix a typo or do I need 2 bags as one bag only equals 2-1/2 cups?


I think it’s just a measurement issue. You just need one bag of mix. I’ve corrected the recipe.

sheila m says:

Correction – receive. Thank you

Paula says:

Hi there – I’m a little confused by the dimensions of the dough before it’s rolled? The recipe makes it sound like the rectangle should be 12 x 19 but that seems huge! Should the dough be very thin when we roll it up?


Yes, the dough should be thin when it’s rolled up. If you can’t get it to work, just let it be a little thicker. This is a very popular recipe and folks have a lot of success with it, so I hope it works out well for you.

Alder says:

can you freeze the made up dough to use at a later date?

Paula says:

These were amazing! I was surprised with the ease of the recipe and how good they tasted. I did make one change in that I sprayed the wax paper with coconut oil before dusting with rice flour. This made rolling up the cinnamon rolls quite easy.

I will making these again for other special occasions.

Sarah Hill says:

Cinnamon rolls are what I missed most when I had to go gluten free. These turned out wonderful!! Thank you!!!!

Michelle Hansen says:

I live in the mountains of CO at 10,000 ft. elevation. Any changes needed for high altitude baking? Thanks!

Yes, you’d want to make the same adjustments that you make for yeasted breads.

Rachael says:


Although these cinnamon rolls are tasty, they deflate greatly after coming out of the oven. I live in Anchorage, Alaska and am not sure if my location plays into my my rolls deflating. If you have any insight, please let me know!

I am very sorry to hear that. I’ll see if our recipe team has any thoughts on why they might have deflated.

Rachael says:

Thank you! I use a commercial oven, which is the only other factor that I can think of that may be affecting the rolls while they bake. I always adjust the oven’s temperature 25 degrees lower than the recipe calls for.

Rachael says:

If you have any updates, please let me know!

Lee Ann DeRoos says:

Amazing!!!! I’ve tried MANY GF cinnamon roll recipes over the years and these are by far the best!!! Made for a fabulous birthday treat for my 13 year old daughter!

I decreased the sugar in the dough to 1/4 cup and the dough rolled out beautifully (I used waxed paper top and bottom. Thank you for another fabulous recipe. I can serve these rolls and your chocolate chip cookies to non GF company 🙂

Christina says:

These rolls are so delicious! Its a family favorite. We first found out about them from the back of the package of pizza dough mix. It looks like the packaging has changed and the recipe is no longer on the back. Is it the same mix as before?

Yes, the mix has remained the same for our pizza crust mix, but the packaging has changed.

salisha says:

Made this a few times its delicious but would like a yeast free version…

Kali Cascarano says:

I have made these a few times and I like them…however I am making for a non-GF crowd for this weekend. Whenever I make them they don’t seem to rise very well. We live in CO, so the altitude may be an issue. Do you have any suggestions to help with the rising part? I want them to turn out fantastic and that is my one complaint.

Since this is a mix, it’s harder to play around with the ingredients. The only suggestion we can make for baking them is to increase your oven temperature by 25 degress and bake for a little less time. Also, adding a little more liquid will help too. We haven’t tried it at a higher altitude, so we can’t give you advice from experience. Good luck!

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