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Gluten Free Cinnamon Rolls

This recipe is easy to prepare since it uses the Gluten Free Pizza Crust Mix.


  • 1/4 cup Unsalted Butter
  • 1/2 cup Sugar
  • 2 Eggs *
  • 2-1/4 tsp Yeast Packet (from package)
  • 1 cup Water (warm)
  • 3-1/4 cups GF Pizza Crust Mix
  • White Rice Flour as needed for dusting


  • 1/4 cup Unsalted Butter (melted)
  • 1/2 cup Brown Sugar
  • 2 tsp Ground Cinnamon



Step 1

Preheat the oven to 375°F.

Step 2

Add 1 Tbsp 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.

Step 3

Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes. Heavily dust a 2-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.


Step 1

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 1/2 inch pieces and gently place the disks into the 8 x 8 inch greased pan. It is okay to crowd them.

Step 2

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. Make 8 cinnamon rolls.


*To replace the eggs, combine 2 Tbsp Flaxseed Meal with 6 Tbsp of water; mix and let stand 5 minutes.
Gluten Free Cinnamon Rolls

Servings: 8



Products Used in this Recipe

Gluten Free
GF Pizza Crust Mix

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Gluten Free
White Rice Flour

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Brown Sugar

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Ratings & Comments (10)

5 Stars  80%  8
4 Stars 0%  0
3 Stars 0%  0
2 Stars 20%  2
1 Star 0%  0


10 Reviews

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Anne December 18, 2011
My 1st GF baking adventure. Should have baked longer. Tops were brown and I was afraid theyd burn. Not a fan of the flavor of the flour and i couldnt eat very much before throwing it out. Glad I added pecans 2 filling. Will be looking 4 another recipe.
Eric January 11, 2012
Ive made this a few times (was my first and very successful attempt at GF baking) and our family loves these. They are nearly as good as non GF variety. Followed recipe exactly and wouldnt change a thing. If youre throwing these out you made them wrong.
Mama G April 28, 2012
Made this a few times, turns out good everytime. I add a little vanilla to the butter before I brush it on the dough because my family likes the added vanilla flavor. These are not the chewy rolls that gluten rolls yield but the flavor is all there and the rolls are still very tender.
Nancy June 1, 2012
I made the cinnamon rolls, using Bobs Pizza Crust Mix, this morning. Their baking buttery cinnamon scent wafted a spell of appreciative happiness over my two boys. For my eleven year old who is a celiac, it was his first experience eating a delicious cinnamon roll. He was so happy!
Nessa August 16, 2012
I've made this recipe twice now for my husband who is gluten free. He loves them and claims they taste just like "regular" cinnamon rolls. I always double the filling, since he likes it oozing out.
Lauren September 26, 2012
The recipe works well, and the rolls look beautiful, so it is even more disappointing that they don\'t taste all that good. The finished product has that dense gluten free texture. This is the reason for the 2 start rating.
Lisa December 4, 2012
I followed this recipe, but replaced the pizza crust with Bobs Red Mill GF Cinnamon Raisin Bread mixture. I let them rise for 1 hour. Baked for 25 min. The inside is chewy. Made up some cream cheese frosting and yum! I usually eat gluten, but would not mind having these as a substitute!
Christin May 29, 2014
I forgot to add the brown sugar before I rolled it but I simply added it to the tops of the rolls close to the end of the cooking time. The only thing that could have improved them, besides following the directions, would have been some cream cheese topping. Non GF 15 yo liked them.
Melanie Sgrignoli December 25, 2014
These were surprisingly easy to make and tasted more like "regular" cinnamon rolls than I had imagined. Very good crusty outside and slightly chewy inside. I agree that a little icing or glaze over the tops would be great.
Ann January 18, 2015
Another amazing baking experience with bobs red mill! They came out amazing and were a huge hit! I used buckwheat flour instead of rice flour because it's all I had in the house. Can't wait to make them again!

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