Gluten Free Dessert Rolls – Soft, Sweet, and Easy to Make

These gluten free dessert rolls are soft, buttery, and filled with a cozy swirl of cinnamon sugar. They taste like bakery-style cinnamon rolls but are made with simple ingredients and no gluten. The dough is tender and easy to work with, and the glaze brings everything together with a shiny, sweet finish. You’ll love how approachable this recipe is, even if you’re new to gluten free baking. Make them for brunch, holidays, or any night you want something warm and comforting.

What Makes This Recipe So Good

Gluten free dessert rolls – Gluten Free Dessert Rolls – Soft, Sweet, and Easy to Make These gluten free dessert rolls are soft,

• Soft and pillowy texture: A blend of gluten free flours plus cornstarch keeps the rolls tender, not dry or crumbly.
• Simple, reliable dough: No complicated techniques. A stand mixer does most of the work, and the dough is designed to be slightly sticky and spreadable, which is ideal for gluten free rolls.
• Classic cinnamon roll flavor: Brown sugar, cinnamon, and vanilla give that nostalgic flavor you expect from a bakery roll.
• Dairy-flexible: Works with dairy or dairy-free substitutes without sacrificing texture or taste.
• Ready in about 90 minutes: Faster than many yeast roll recipes thanks to a single proof.

Ingredients

Gluten free dessert rolls – They taste like bakery-style cinnamon rolls but are made with simple ingredients and no gluten

• For the dough:
• 2 1/4 teaspoons instant yeast (one packet)
• 1 cup warm milk (dairy or unsweetened almond milk), about 110°F
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted (or dairy-free butter), cooled slightly
• 2 large eggs, room temperature
• 2 1/2 cups gluten free all-purpose flour blend (with xanthan gum)
• 1/2 cup fine white rice flour
• 1/4 cup cornstarch (or tapioca starch)
• 1 teaspoon xanthan gum (omit if your blend already includes it)
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• For the filling:
• 1/3 cup unsalted butter, very soft
• 3/4 cup packed light brown sugar
• 1 1/2 tablespoons ground cinnamon
• Pinch of salt
• For the glaze:
• 1 cup powdered sugar
• 2–3 tablespoons milk (dairy or non-dairy)
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Proof the yeast: In a mixing bowl, whisk warm milk and sugar. Sprinkle yeast on top and let sit for 5–7 minutes until foamy. If it doesn’t foam, the yeast may be inactive or the milk too hot or cold.
2. Mix the wet ingredients: Add melted butter, eggs, and vanilla to the yeast mixture. Whisk until smooth.
3. Combine the dry ingredients: In a separate bowl, whisk the gluten free flour blend, white rice flour, cornstarch, xanthan gum (if needed), baking powder, and salt.
4. Make the dough: Using a stand mixer with the paddle attachment, add the dry ingredients to the wet. Mix on medium speed for 2–3 minutes. The dough should be thick and sticky, more like a soft cookie dough than a traditional bread dough.
5. Rest the dough: Cover the bowl and let it rest for 10 minutes. This helps hydrate the flours and improves elasticity.
6. Prepare the filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, and a pinch of salt until spreadable.
7. Shape the dough: Lay a large sheet of parchment on your counter. Lightly dust it with rice flour. Transfer the dough onto the parchment and dust the top lightly. Place another piece of parchment on top and roll the dough into a rectangle about 11×15 inches. Peel off the top parchment.
8. Spread the filling: Gently spread the cinnamon mixture over the dough, leaving a 1/2-inch border on one long side to help seal the roll.
9. Roll it up: Starting from the opposite long side, use the parchment to help roll the dough into a log. Go slowly and tighten as you roll. Seal the seam by gently pressing the edge into the log.
10. Slice the rolls: Use a sharp knife or unflavored dental floss to cut 9–12 rolls, about 1 to 1 1/2 inches thick. Place them in a greased 9-inch square or round baking pan, leaving a bit of space between each roll.
11. Proof: Cover the pan loosely and let the rolls rise in a warm spot for 30–40 minutes, until puffy and touching. They won’t double, but they should look lighter and expanded.
12. Bake: Preheat the oven to 350°F (175°C). Bake for 22–28 minutes, until the tops are lightly golden and the center roll reaches about 195°F. If browning too quickly, tent with foil for the last 5 minutes.
13. Glaze: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Drizzle over warm rolls. Let set for 5–10 minutes before serving.

How to Store

• Room temperature: Keep leftovers in an airtight container for up to 2 days. Reheat briefly in the microwave to refresh softness.
• Refrigerator: Store for 4–5 days. Warm before serving to bring back the tender texture.
• Freezer: Freeze baked, unglazed rolls for up to 2 months. Thaw in the fridge overnight, warm in the oven at 300°F for 10–12 minutes, then glaze.
• Make-ahead option: After slicing and placing in the pan, cover and refrigerate overnight. In the morning, let them sit at room temperature for 45–60 minutes to puff, then bake as directed.

Health Benefits

• Gluten free for sensitive diets: Ideal for people with celiac disease or gluten intolerance who still want a classic dessert roll experience.
• Flexible fats and dairy: You can use plant-based butter and non-dairy milk to reduce saturated fat or accommodate lactose intolerance.
• Portion-friendly: Smaller rolls or thinner slices let you enjoy a sweet treat without going overboard on sugar.
• Homemade control: Making these at home means fewer additives and the option to reduce sugar or swap in lighter glaze options.

Common Mistakes to Avoid

• Using the wrong flour blend: Not all gluten free blends perform the same. Choose a blend labeled for baking that includes xanthan gum or add it separately.
• Overheating the milk: Milk hotter than 115°F can kill yeast. Aim for warm, not hot.
• Skipping the rest: A short rest hydrates the dough and makes it easier to roll without cracking.
• Rolling too thin: If the dough is rolled paper thin, it can tear. Keep it around 1/4 inch thick.
• Overbaking: Gluten free rolls can dry out quickly. Pull them when lightly golden and set in the center.

Alternatives

• Filling flavors: Swap cinnamon for cocoa and add mini chocolate chips. Or try orange zest and cardamom, chai spice, or a maple-brown sugar mix.
• Glaze options: Use a cream cheese glaze, a simple maple glaze, or a dairy-free coconut glaze with coconut milk.
• Sugar swaps: Use coconut sugar instead of brown sugar for a deeper caramel flavor. Keep in mind it’s less sticky, so add a touch more butter if needed.
• Egg-free: Replace each egg with 3 tablespoons aquafaba or a commercial egg replacer. Expect slightly denser rolls but still tasty.
• Nut-free: If using non-dairy milk, choose oat, rice, or coconut milk instead of almond milk.

FAQ

Can I make these rolls without a stand mixer?

Yes. Use a large bowl and a sturdy spatula or hand mixer. Mix until the dough is smooth and sticky with no dry patches. It will take a bit more elbow grease, but it works.

My dough is too sticky to roll. What should I do?

Lightly dust the parchment and the top of the dough with rice flour and use a second sheet of parchment to roll it out. If needed, chill the dough for 10–15 minutes to firm it slightly.

How do I know the rolls are fully baked?

They should be lightly golden on top and feel set in the center. If you have a thermometer, the center roll should read around 195°F. Avoid overbaking to keep them soft.

Can I use active dry yeast instead of instant yeast?

Yes. Bloom active dry yeast in the warm milk and sugar for 10 minutes, or until foamy, before proceeding. The rise time may be a touch longer.

Do I need xanthan gum if my flour blend already has it?

No. If your blend contains xanthan gum or a similar binder, leave out the extra to avoid a gummy texture.

Can I reduce the sugar?

You can cut the filling sugar to 1/2 cup and the glaze sugar by 1/4. The rolls will be less sticky-sweet but still flavorful.

Why did my rolls spread instead of rising up?

The dough may have been rolled too thin, the pan too large, or the proof too warm. Use a snug pan so rolls support each other as they bake.

Wrapping Up

These gluten free dessert rolls are soft, sweet, and surprisingly simple. With the right flour blend, a gentle proof, and a quick glaze, you’ll get that classic cinnamon roll comfort without gluten. Customize the filling, swap the glaze, and make them your own. Keep a batch in the freezer for easy treats, and enjoy warm rolls whenever the craving hits.