Two cinnamon buns on a plate in the foreground with cup of cappuccino and holiday styled lanterns in the background.

Gluten-Free Cinnamon Buns

The smell of warm, sweet, buttery, cinnamony, yeasty buns baking in the oven is one of the most delightful and welcoming scents imaginable. These delicious gluten-free cinnamon buns have the added kick of being healthy and easy to make too. The following recipe is courtesy of one of our favorite trusted flour companies the King Arthur Flour Company.

  • 2 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 2 teaspoons instant yeast
  • 1/4 cup (4 tablespoons) soft butter
  • 2 tablespoons vegetable oil
  • 1 cup warm milk, plus extra for brushing on the dough
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon Buttery Sweet Dough Flavor
  • 1 cup brown sugar, packed
  • 4 teaspoons cinnamon
  • 3/8 cup (6 tablespoons) soft butter


  • 6 tablespoons soft cream cheese
  • 1 1/2 cups glazing sugar or confectioners’ sugar
  • 1/4 cup (4 tablespoons) soft butter
  • 1/2 teaspoon vanilla
  • *See “tips,” below.


  1. To make the dough: Combine all the dry ingredients in your mixer bowl. Add the soft butter, blending on low speed until you have coarse crumbs.
  2. Add the oil, milk, egg, and flavorings, beating until incorporated. Scrape down the sides of the bowl. Beat on medium-high speed for 3 minutes; don’t take a shortcut here, beat for the full 3 minutes. Scrape the bowl down again; the dough will be the consistency of very thick cake batter. Cover the dough and let it rise for about 1 to 1 1/2 hours, or until visibly puffy.
  3. While the dough is rising, make the cinnamon filling. Combine the brown sugar, cinnamon, and soft butter to make a paste.
  4. When the dough has risen, turn it out onto a lightly greased piece of parchment paper or waxed paper and press it gently into an 8″ x 16″ rectangle. Make sure to grease the parchment or waxed paper; you’ll be glad you did once you start rolling the dough into a log.
  5. Brush milk over the surface of the dough; this will help keep the rolls and filling from separating as they bake. Crumble the filling into small pieces and sprinkle it across the dough, leaving a 1/2″ to 1″ border of filling-free dough around the edges.
  6. With the long edge of the parchment closest to you, roll the dough forward, allowing the paper to do the work for you. The dough should release from the paper as you roll. Cut the log into 8 slices, using a sharp serrated knife or dental floss. To use floss, draw it under the dough and pull each end simultaneously across the top to cut the rolls.
  7. For best results, place each roll into the well of a well-greased muffin pan; they’ll rise higher with the support of the pan. Allow the rolls to rise for 45 minutes to 1 hour, until puffy. Toward the end of the rising time, preheat the oven to 350°F.
  8. Bake the rolls for 20 to 25 minutes, until they’re golden brown.
  9. While the rolls are baking, make the icing. Mix the cream cheese, sugar, butter, and vanilla with an electric mixer until smooth.
  10. Remove the rolls from the oven. Ice them immediately.


  • If you like a heavily iced cinnamon bun, this recipe is for you. If you’re more partial to a drizzle of sweet icing across the top of your bun, we recommend cutting the ingredient amounts for the icing in half.
  • If the dough is too sticky for your handling, cut the dough into strip instead, spread the cinnamon mixture, then roll up each strip.
Cinnamon buns
Cinnamon buns to warm and wake your senses

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