• The last time I really craved a hot cinnamon roll covered with ooey gooey sugary glaze was sometime before my Celiac diagnosis in November 05. I remember being at a mall and stopping at one of those places because my husband wanted an oversized monsterous cinnamon roll. The ones that are so big you need to eat them with a knife and fork. You know the ones I’m talking about. Haven’t we all wanted one at one time or another?!?!?! I never dared allow myself to have one – too many calories! I would’ve loved one, but I just couldn’t justify eating it.
    Now, all bets are off. Fuggetabout the calories. As long as I can have gluten free cinnamon rolls that taste like the ones I made this morning, I am not counting calories. Get me a fork and a knife – I’m eating the cinnamon roll of my dreams! Not that I should’t still be eating sensibly to maintain my girlish figure. It’s just that I’m still in that post-diagnosis phase of thinking I should be able to eat anything I want, anytime. Oh, I realize it might catch up with me. But now, I’m concentrating on what I can eat and not on what I can’t eat. These are so friggin’ good that you will think you are in heaven. You will think you are at the mall (I’m not suggesting that the mall is heaven, believe me) eating one of those huge monstrous cinnamon rolls that always smell so good and becken and tempt you into buying one. Thanks to Jenn at the Celiac.com listserve, I followed this recipe and had the cinnamon roll of my dreams. She got the recipe from The Gluten Free Kitchen by Roben Ryberg. Go here for Jenn’s detailed pictures. Ladies and gentleman, start your engines. It’s time for the ride of your life! Cinnamon Rolls Serves 8 or 9 INGREDIENTS 2 tablespoons shortening (I used butter) 1/4 cup sugar 2/3 cup of milk, room temperature 1 packet yeast (about 1 tablespoon) 1 egg 1/4 cup canola oil 1/2 cup potato starch 1 cup corn starch (someone subbed arrowroot successfully) 1/4 teaspoon baking soda 2 1/2 teaspoons xantham gum 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract TO SPRINKLE ON BOARD COVERED WITH PLASTIC WRAP 1 – 2 tablespoons sugar FILLING (*see Ellen’s note at end of post) 1 cup brown sugar 1 1/4 teaspoons cinnamon 1/3 cup chopped nuts – optional GLAZE ¾ cup powdered or confectionary sugar 1 teaspoon vanilla extract milk to thicken (I used soymilk) DIRECTIONS Preheat oven to 375 degrees. In medium bowl, combine shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve (**see Ellen’s note). Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft (***see Ellen’s note). Take a piece of plastic wrap and lay it out so it covers a 13 1/2″ x 13 1/2″ square. Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap. Occasionally you’ll have to lift and reposition the wrap because it gets “stuck” under the edges. You might have to occasionally flip the whole thing over. Make sure that when you’re done you’ve got ABOUT a 13 1/2″ x 13 1/2″ square of dough. Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough’s surface. (Original recipe poster suggested leaving about a 1 1/2″ sugar free edge because when you roll the dough all the sugar shifts and fills this in; otherwise all the sugar spills out).Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. Cut off or trim up the irregular ends of your “log”. Then cut into 8 or 9 slices of similar size, about 1 1/2″ wide. Place rolls into a greased round glass pie pan. Bake approximately 20 minutes, until tops are lightly browned. Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls if desired. Person who wrote about this recipe included this note: These are lovely with coffee in the morning. They’re very light and fluffy – not too heavy or dense. I’ve also discovered that you can make these the night before and stop short of baking them. Wrap them up in their pan or glass dish and leave them in the fridge for the night. The next morning you can take them out and bake them and they come out just the same! I’ve found that this is a great thing to bring to a friends house for brunch. I just pop them in their oven – and you’ve got a great GF contribution and you know there’s no cross contamination! Notes: *I thought the rolls were a bit too sweet, so the next time I make them I will cut the amount of filling ingredients to about 2/3 of what the recipe calls for. **It seems odd that the recipe doesn’t call for proofing the yeast. I decided to cover the milk and yeast mixture with plastic wrap and allow it to at least begin proofing. ***The mixture is very, very soft – I was convinced that I’d made a mistake, but it ended up being fine.
    • Sea

      THESE LOOK AMAZING! You know I think I have that cookbook, but don’t use it because it seems a little old school to me (without using the new more nutritious flours). But looking at your picture- and drooling over it, I may have to give it another try. :) MAY- HA! WILL! at least for this recipe. I make cinnamon swirl bread but nothing as gorgeous as this- that will have to change. :)


    • Dianne

      Oh wow! I havent eaten a cinammon roll since pre-gluten issues! Thankfully the only place I know off locally that made them is no longer trading! I uesed to have to queue round the block to buy them, it was certainly worth the wait when I had the package in my hand!

      I’ll have to work out where I can get corn and potato starch from !

      Cinammon rols here I come :)

    • Ellen

      Sea – this is an official warning: These are impossible to resist. This morning I awoke, convinced that I would leave the last one in the pie plate for my husband. I walked into the kitchen, made my morning cup of tea, microwaved the last cinammon roll and ate the entire thing, licking my fingers and the plate when I was done. I couldn’t help myself. Buyer beware!
      I have a friend who also made them this past weekend and she subbed in some other flours and grains, including some flax seed meal. And she said they still came out fantastic. So, I’m sure you’ll have success using different flours. Let me know!

    • Ellen


      After you make these and see how easy and fun they are to make, you’ll never have to wait in line again!

    • Slacker Mom

      How long did these take, total?

      They look so good, I would like to bake them for me and a couple of friends that have celiac too…

      They would be wonderful with tea…

      she said…:wiping the drool off her face:

    • The Compassionate Celiac

      WOW these look scruptous! Can’t wait to try them…veganizing them wouldn’t take much so I will let you know how THAT turns out….

      Must say I just love your site and you write very well and we all appreciate the notes you put in your recipes so we know we havent goofed!

    • Ellen

      Slacker Mom – I think they took about an hour, start to finish. Maybe an hour and 15 minutes at most, including the baking time. I’ve seen other recipes that suggest allowing the dough to rise. This recipe didn’t suggest that, nor did I let it rise. And they were delicious, so why bother? Enjoy – you must let me know how they come out. Remember my note about using less sugary filling – I haven’t tried it that way, but I’m pretty certain they’d be just as delicious with less sugar in the middle. I do think the glaze is essential, though.

    • Ellen

      Thanks for the sweet words (no pun intended) Compassionate Cook – much appreciated. So glad my recipes are useful and interesting to others. Now, what we need is a great big block party. How ’bout my house?!?!?!

    • Faye

      oh dear sister of mine..you’ve done it again…now you do know that i must try these…regardless of the _al_ri_s they contain! made you think, huh? well, i too, love reading your blog..i hope my blog gets a fan club too…mom was a fabulous writer and they say that the apple doesn’t fall far from the tree! love you and talk soon….

    • Ellen

      Ha! Ha! You made me think, but since the word “calories” is imbedded in my psyche, it didn’t take long to figure out your puzzle! You are a great writer too, in the Lynn of Free To Eat category – you both always make me smile when I read your posts! You will plotz and pee your pants when you make and eat these. They are really good. Thank Jenn over at the listserve I referenced – she is the one who opened my eyes to the beauty of GF cinammon rolls!

    • ByTheBay

      Oh wow- Just wow. I cannot even tell you how delicious that looks to me. Amazing.

    • Ellen

      Ooh, I can tell you, they are amazing. I’m not kidding. I swear, they are every bit as good as any gluteny cinammon roll I ever had in my life!!!!!

    • Lynn Barry

      Gorgeous, gorgeous, gorgeous…I think you are BAKER extraordinaire these days; the cookies, the bread and now these beauties…outstanding! HUGS

    • Ellen

      Thank you Lynn!!!! That is so sweet of you to say. I think, an effort to feel “normal”, I’ve felt a need to make sure I could create “normal” foods that are gluten free. Pre-Celiac, “normal” included bread, cookies, and specialty desserts. So, making sure I could still eat these and have them be delicious has been an important part of my emotional healing post-diagnosis. And anyway, what could be better than a cup of joe or tea and a cinammon bun!!!

    • Slacker Mom

      Ok, I made these this morning, and it completely deserves the rave. I cut back on the sugar filling and even had some left over.

      I used butter, and would add one thing. Smearing softened butter on the rolled out dough before putting the filling on, and yum.

      These were fast, not too time consuming, they seemed like it would be longer, more complicated.

      Thanks for sharing and this will be part of my repetoire, and probably my new Christmas morning rolls!

      Oh, and Ellen, my blog address changed if you would like to update it: it’s now

      title – Mrs G.F.’s cookbook for a gluten free life.

      I have switched over to the gluten free way of blogging! :)

    • Ellen

      Slacker Mom – made your blog address switch! Hey, am I crazy or are you from Massachusetts? Did I read that somewhere?

      Glad you made and liked the rolls. They are heavenly. And I like the idea of adding more butter. What the heck – they’re already loaded with calories, what’s a few more?!?!?!

    • Slacker Mom

      I grew up in Massachusetts, I still live close though. I am a New England girl through and through.

      You made me laugh, about adding more butter!! 😀

      And, you have to let me know if they freeze well..that would add a whole new dimension….


    • Gluten Free Suzi

      OMG! These look amazing. A few years ago I never would have believed we could be making such delicious Gluten Free cinnamon buns.. can’t wait to try and make them this weekend.

      thanks Ellen.

    • Ellen

      gluten free suzi – they are amazing! Let me know how they come out! Try Slacker Mom’s suggestion – she made them and rubbed softened butter on the dough before rolling it up into a cylinder. Why not add just a few more calories?!?!?!?!

    • Karina

      You are a GF goddess – my goodness those look totally decadent. Amazing job. Yay. Well done.


    • Ellen

      Did you ever notice how similar in spelling “goddess” and “goodness” are?!?!?! Pretty profound for a Thursday night at 10:15, eh? Anyway, they are totally decadent and totally delicious. I could eat these every single morning for breakfast if they weren’t so high in fat and calories. Maybe if I add flax seed meal to the dough, I could justify eating them daily. What do you think?!?!?

    • Gluten Free Suzi

      I would just go for a run every other day and eat as many as you can :-) Forget about calories. Us Gluten Free foodies are careful with so many other things I think you deserve the indulgence.

      Will keep you posted on how I go!

    • celticjig

      Well, first a warning about thinking you can eat anything you want, all I did was take gluten out of my diet and about 6 months later, over 3 or 4 months I gained 20 pounds. I hadn’t gained weight in 7 years! Ok, so my efficient food expulsion system isn’t in place anymore, and I am now trying to diet on top of my celiac diet and exercise.(I would rather exercise than diet:), but I was/am overweight to begin with.
      However, I am going to make these cinnamon rolls tonight, as my boyfriend has a sweet tooth, so I know I won’t eat too many! I am going to add some McCann’s Oatbran as I am always attempting to add more fiber in my GF baked goods.
      Thanks for the recipe and really, I will update my blog soon!

    • Joe Lewis

      My first ever web page was a cinnamon roll recipe. That was 11 years ago – my god…

      Anyway, this is probably the most missed treat of mine. Thank you for posting that.

    • Ellen

      Gluten free Suzi,

      Ah, if only I could forget about the calories, but alas, I cannot. And I couldn’t run either – not to bore you with my tales of woe, but I have plantar fasciitis (spelling?!?!?!) which I got from years of step aerobics. (Somehow, I don’t know if I’m just blaming CD, I can’t help but think it has something to do with my Celiac, seems everything else does!). I’ve been forbidden from doing step at the gym any longer, as well as any serious impact exercise. So, I am building slowly back up to walking outdoors for exercise. I would have to walk MANY miles to burn off the cinammon rolls if I ate them every day. Though it’s tempting, believe me!

    • Ellen

      Dear Celtic Jig,

      I miss your posts, so I encourage you to please update your blog soon! I do look forward to reading your thoughts. Regarding the weight gain, while it has been easy for me to justify a few pounds here and there (feeling better since diagnosis being the most common justification), I ultimately know in the darkest recesses of my gluten free mind that I do have to moderate the amount of starchy yummies I eat – I rarely ate them before my diagnosis, so what the heck am I doing eating them now?!?! From one who needs to exercise, believe me, I understand from where you come.

    • Ellen

      Dear Joe,

      I’m so glad I could help facilitate a visit back in time to the cinammon rolls of your past. They take less than an hour to make. Go put ’em in the oven, make a cup of joe or tea, and wait for nirvana. From one GF kitchen to another – enjoy!

    • shlomit

      I will have to make this. They look as if they were taking straught from my dreams!
      Love your blog!

    • Karen

      Wow! I am so glad I found your site! I also have a gluten-free blog and may have to create a recipe link just so I can share what a yummy recipe this is! And I definately think the foot problems are celiac related! I am having issues with my foot now and my PT and dr. are clueless and suspect celiac symptoms. It’s nice to know I’m not the only one. Anyway, I look forward to reading more of your posts- I’m glad I found ya!

    • Martha

      I just made the Cinnamon Rolls for my co-worker’s birthday. She was recently diagnosed with Celiac.

      I made your GF Blueberry Muffins for her and my mother-in-law over the weekend; they were both thrilled. I also love those muffins.

      I can’t wait to try the Cinnamon Rolls. They look and smell wonderful. I don’t think they’re crazy high in calories, either. I realize they don’t have any fiber and lots of sugar, but the amount of fat is quite low, as far as baked goods go. I’m sure the nutrition for your rolls is way better than the mall-style Cinnamon rolls. Thanks again.

    • Shannon

      So, I’m late coming to this post, but I had to reply.

      Oh. My. God.

      These were so good. You’re right, it’s like heaven. Unbelievable. My daughter is even impressed, and she is the Queen of Picky.

      Thank you. Thank you. Thank you.

    • Cassandra

      Hi Ellen. In case you were wondering, Roben (the author of those wonderful cinnamon rolls) once told me that the yeast in most of her recipes was there for flavor, but the baking soda did most of the rise. That’s a beautiful picture.

    • Ellen

      Thanks Cassandra. It’s one of the best food pictures I’ve taken! And to boot, the rolls are delicious!


    • Anonymous

      OMG! Just yesterday my family went to a brand new IKEA in our town, they had Cinnamon rolls there (1 dollar a piece, or 4 dollars for 6) a far cry from the mall brand) and my tongue was hanging out. DROOOOOOOOL! :-p

      We brought them home… warm in the aluminum tray on my lap the whole way home on that cold evening! The smell torturous!

      This morning I reheated them for our non GF family members for 5 minutes @ 350….an hour later the smell is still all over the house.
      DROOOOOOOOL! :-p

      Many Blessings to you…if we can even barely, somewhat duplicate the slightest substitution of these glorious, comforting wonders!

      Love & Light

    • Denise P

      Hello. This may be a dumb question but does anyone know if I should use the Instant Yeast or the Dry Active yeast. Thanks, Denise

    • Ellen

      Denise – there is no such thing as a dumb question, as I tell my kids! I googled “the difference between instant yeast and active dry yeast” and came up with this – btw, I use active dry yeast and have never tried the instant yeast:

      Active Dry Yeast
      This is a granular product that has been dried using high temperatures that kill up to 70% of the yeast cells. The dead cells collect around the live cells protecting them and giving this product a long shelf life. To free and activate the live cells, the product is usually dissolved in warm water (proofed) before use.

      Instant Yeast
      This is also a granular product, although it has been dried using lower temperatures than active dry yeast. Only about 30% of the yeast cells are destroyed in the process. Because it contains more viable yeast cells, it can be mixed directly with the dry ingredients in a recipe. No proofing required.

    • Anonymous

      I am so excited to have found this recipe! My mother has gluten issues and I will be making these for our traditional holiday breakfast when my husband and I visit her. However, I was curious by corn starch and potato starch did you mean corn/potato flour?

    • Denise

      Ellen. Thanks for the information on the difference in yeast. I am new to yeast (well sort of but that’s for another board) and have ever only used the Instant kind. Can’t wait to try the recipe. Thanks again.

    • gina

      I really don’t understand how anyone has been successful with this recipe!!! I have just spent the last four, most frustrating hours trying to work with it- to no avail. Every time I ended up with a goopy, sticky mess that I couldn’t do anything with, and have wasted expensive ingredients!!!!! Grrrrr!!!! AND- this was going to be the piece de resistance of my family Christmas Brunch gathering tomorrow morning!!!! :-(
      I don’t know what the problem could be, except that I did need to eliminate most of the sugar (husband on special diet, excluding refined sugars)- I only used 2 tbsp. to activate the yeast- and I didn’t have xanthum gum so I used guar gum instead.
      What am I doing wrong?!?!?!?!?
      I am ready to cry!!!!!

    • Ellen


      I’m so sorry you’ve had such a problem with this recipe. I continue to make it and it always comes out great. I am not a baking expert, but I do know that with baking, using the exact amount of ingredients listed in the recipe is vital. With savory cooking, for example when you use herbs in a sauce, you can use a little more or less, but not so with baking. It’s a science and the amount of the ingredients as well as the particular ingredients listed needs to remain constant. The fact that you eliminated most of the sugar (even if you subbed another kind of sweetener) would change the consistency of the dough. As well for the guar gum – I’ve never used it for baking and I wouldn’t know if you can sub it measure for measure. As for the consistency, while it is definitely kind of sticky, I still didn’t have any problems with it, especially with the help of the plastic wrap. I am so sorry for your frustration and hope that you find another recipe to make!!! If you want to talk about it, please email me at the email listed on my blog. Maybe we can brainstorm…..

    • Gina

      Hi Ellen- thank you!! I was SO frustrated and exhausted last night. But, since the dough was more like a cake batter, I ended up making mini coffee cakes in a mini-muffin tin, and they turned out GREAT and everyone loved them!! So, even though I couldn’t make the buns I still managed to salvage enough (what I could squeeze off the plastic wrap!) to make the coffee cakes. I filled the bottom of each tin w/ a pecan topping (butter, chopped pecans, agave nectar, cinnamon) and then spooned in some of the “dough”. They baked up beautifully and were very tasty.
      I am going to get some xanthum gum and try it again. I still can’t do that much sugar, though, because of my husband’s diet.
      So, if nothing else, I found a great coffee cake recipe!!! haha!
      I may try layering the pecan topping in a cake pan w/ the dough next time.
      If anyone has any thoughts on the sugar being the issue, and any suggestions for that please let me know!! :-)

    • Ellen

      Gina, how clever of you! What a great way to make lemonade from the lemons you were given! That’s what we call it when we make the best of a not so great situation. Good for you – and I’m so glad they were well-received. I might try the same thing – making them in individual muffin tins. I’m so glad it worked out – I felt your angst!!! Happy holidays!

    • Anonymous

      hi there, this is my first blog, especially on a GF page. Although i am not Gluten-Free, my mom recently found out that she is. So this christmas i bought her a breadmaker (though she doesn’t know it yet!) and i think she would cry for joy if on christmas she had fresh cinnamon rolls. Do you have any suggestions about whether or not it would work in a breadmaker?
      thanks alot,

    • egreaney

      I just wanted to let you know that we enjoyed this recipe for our Christmas brunch. It was great! I made this dish thinking I would be the only one eating it. I made pilsbury cinn buns for everyone else. When I mentioned that mine would not be able to be saved, everyone decided to give them a try.

      Guess what??? My husband (who hates most things made with gf flour) and my mother in law liked these ones better than the pilsbury. My daughter and father in law thought they would rather have the pilsbury but that these were an ok substitute.

      They said it was like having a cinnamon sugar french toast.

      Thanks for helping me have a wonderful Christmas Brunch. And thanks to Roben for the recipe!!!


    • Great Fatness

      Hey there,

      After several experiments with other recipes and mixes, I just made these for my wife, who is celiac. They are absolutely fantastic! Thank you so much!

    • Catholicmommy

      Thank you so much for this recipe.. it was great! I was amazed by how easy the dough rolled up. It really looked more like biscuit batter to me, but the plastic wrap (I used a large ziplock bag cut in half) made it so easy.

      I changed the recipe a bit and it turned out amazing:

      Syrup for the bottom of the pan:

      before you put the rolls into the pan, pour in 2 tbs butter melted, 1/4 cup maple syrup and 1/2 tsp cinnamon. Then, place the buns into the syrup. It gets gooey and sticky and so so yummy. When the rolls are done, flip them upside down and you don’t even need to ice them because the syrup takes care of that for you!!

      I also modified the filling as well:

      3 tbs butter softened, 3/4 cup sugar and 2 tsp cinnamon.

    • Melanie

      Well, I am glad to not be the only one with this problem but that does not make it less frustrating. My batter is only slightly thicker than the milk! Argh. Now my dear husband is standing over my shoulder trying to take over with a cup of (shudder) Soghum flour (blech!). What is a good wife to do? He really has his heart set on rolls. I do think I’ll try Gina’s coffee cake sometime though.
      Any help would be appreciated!

    • Ellen

      Hi Melanie,

      I’m sorry you’re having problems. I will reiterate what I mentioned in response to another person who had a problem with the batter. But also, please know that I think there is a learning curve when baking gluten free. You are using completely different ingredients, and like anything else, it takes time and practice.

      With baking, it is critical that you use the exact ingredients, no substitutions, in the exact order, and following the exact instructions. Any deviation and you can’t be sure the end product will be as explained in the recipe. That has been my experience thus far. Add to that, if you’re in a different climate or different environment (mountains vs. sea level), I think that would effect the end result as well.

      I haven’t made these in awhile (they’re very high calorie, so we tend to save them for special occasions) but I remember that the dough is VERY temperamental and VEEEERy soft. That’s where the plastic wrap comes in handy. Or you can do as one of the others and spoon the batter into individual muffin tins. I don’t know that I would add extra sorghum flour. This recipe comes out great as is. I’m afraid the extra flour will really change the consistency.

      Another thought (I haven’t tried it) would be to refrigerate the batter before forming it.

      In any case, I wouldn’t give up. Remember, the batter is WAY soupier and soft that you would think correct. But it works! Don’t listen to your instincts, instead just follow the recipe exactly.

      Let me know if you have any more questions.

    • Melanie

      I am soooo sorry! I panicked before I added the xanthan gum and posted (OK, I am frequently guilty of speaking before thinking!). I’ve been cooking GF for 5 yrs (since meeting wonderful hubby) and have worked with xanthan gum successfully. This however, was AMAZING! We added it and watched the ‘batter’ totally transform…into dough! Very impressive. Hubby, who has been cooking GF all his life, had never realised the full power of this mystery powder. Pwhew- the recipe turned out PERFECT! YUM YUM! Our GF 3yr old has never had the privilege of a cinnamon roll until this am. What a delight! Her blue eyes got just huge at the first bite. You’re totally right about not messing with ingredients in GF cooking. Hehe- I never even used to use recipes and now am a slave to the cookbook (or laptop), especially when baking.
      Thanks Again!

    • Ellen

      Hi Melanie,

      That’s ok. Not to worry. This whole GF thing can drive you batty. But anyway, I’m really glad you had success! They are magical and delicious, aren’t they?!!!

    • Emma

      Ok. I made these this morning, and they are the best GF thing I’ve had in a long time, and by far the best cinnamon rolls since my allergy. I have allergies to milk and eggs as well, but I used soy milk and egg replacer, and the recipe still turned out great. Thank you so much for posting it!


    • Ellen

      Hi Emma,

      I’m so glad you had success. Makes you feel kind of normal, doesn’t it???!!!

    • Crockpot Lady

      ellen, I just found this recipe. Holy mama I am excited.

      gotta get to Whole Foods. NOW.

    • Ellen

      Hi Stephanie (Crockpot Lady),

      Let me know how you fare. Remember to follow the directions exactly and don’t panic! The dough is rather soft. But they’re delish!!!

    • dawn

      Can anyone suggest a decent substitute for the corn starch? Besides my recently diagnosed son with CD, my daughter doesn’t tolerate corn. I’d I read somewhere that arrowroot flour is an equal substitution; do you think it would work well in this recipe?

    • Anonymous

      They sound really good! I haven’t had a cinnamon roll in my life so far…. kind of sad! Do you know how many calories they have just so that i know… :-)

    • amy

      The cin. rolls are baking as we “speak” – my husband just peaked through the window and said they look great! I used arrowroot instead of the cornstarch, only about 1/4 cup sugar sith cinnamon for the filling and added ground hazelnuts to the filling.
      And we want to cut back on the sugar so I sweetened some whipped cream cheese with agave as a topping/icing. I also blended it using a regular hand mixer and it worked fine. Can’t wait for my picky 17 year old (newly diagnosed gluten intolerant and not happy) to try them. You saved us this am – thanks so much!

    • I Am Gluten Free

      Amy – so glad I could help! The substitutions sound great. Thanks for the update. ~Ellen

    • agentyoda818

      I just finished making these. I used my bread machine and put it on the pizza dough cycle. It works wonderfully I let it knead for about 30 minutes and the dough came out so tender and flaky. I highly recommend this.

    • Anonymous

      this recipe sounds great and i would love to make it for my daughter. Trouble is she can’t have dairy or soya milk. Can i use water/fruit juice instead?

    • Sara R

      Anonymous: try almond milk if you can’t have dairy or soy. I can’t either. :) Thanks for the Cinnamon Roll Recipe. I need one for Christmas. We used to always make cinnamon rolls for Christmas morning and since not eating gluten I have been missing them.

    • Anonymous

      Wow! These are fantastic. Our two-year-old daughter has been GF for two weeks and we are working hard to find replacements for holiday cooking and “special” foods. We made these today and they are outstanding. We took some to her grandparents (who are not GF) and they loved them and requested we bring enough for the whole family on Christmas!!


    • Debbie

      I made these and they really are awesome. I wouldn’t know they are GF. I also saved one for the next day and it was still soft and wonderful. Thanks, thanks, thanks!!

    • Stephanie

      Note on the yeast not calling for proofing. The packets only have instant-dry yeast that does not need to be proofed. You only have to do that with fresh and dry yeast. And if you are using dry yeast instead of instant-dry yeast you will need to add a more yeast.

    • Anonymous

      These look delicious. I haven’t had one in five years. Can you use anything other than potatoe flour. Like HAgaman’s featherlight baking flour? I can’t wait for Christmas.


    • lbreiss34

      I tried to make these today and failed miserably. I found the dough to be too fragile. It did not cut well and hold together when I went to cut the roll up into individual buns. I baked what I was able to salvage to see what they would taste like and it was good.

      Id recommend maybe putting raisins in with the cinnamon/brown sugar mixture.

      Any suggestions for making sure the dough holds better?

    • I Am Gluten Free

      Dear LBreiss,

      First, let me suggest that you read the prior comments. You might find some helpful advice.

      Second, did you follow the instructions exactly? Did you use exactly the ingredients listed or did you make substitutions?

      Sometimes it can be as simple as the ingredients not being at the right temperature.

      I wish I could help….some people seem to have instant success with it while others have the opposite. I’m so sorry you were in the latter camp:(.

      Try them again, though. They’re worth the aggravation……


    • Anonymous

      I made these this morning for my little man who's never had a cinnamon roll (he's been GF for nearly 5 years). Everything went well until I tried to place the cut rolls into the pan–they completely fell apart.
      I didn't make any substitutions & I followed the directions exactly. They tasted great but didn't look anything like a "traditional" cinnamon bun. Any tips on how to get them into the baking dish?

    • I Am Gluten Free

      Hi Susan,

      It’s been awhile since I made them, so I can’t give you information on getting them into the pan. However, SO many people have emailed about these rolls that I might videotape myself making them or posting some exact pictures to describe it. Stay tuned.


    • Anonymous

      Hi Ellen,
      Thanks so much for your response. More pictures or video would certainly be helpful.
      Gee, wouldn’t it be a shame if I had to keep trying them until I got them perfect?

    • MommytofiveKim

      I just made these cinnamon rolls for my 9 year old son. He said, “These are the best yet. Get rid of the other recipes and keep this one!” Quite the compliment from my son! Thanks for posting this recipe!

    • Clare

      Hi Ellen,
      Thank you! My whole family is GF, if not full blown celiac (even if they don’t know it yet!). I made these for my son and father and my son wants them again, of course. They were easy.

      I wanted to comment on the one person who asked about a sub for CORN STARCH. The answer is ARROW ROOT powder. It is actually good for you even if it looks like cornstarch. I successfully made these with arrowroot. (Sorry for the caps, but I wanted the previous poster to maybe be able to see the words and I don’t know HTML). Maybe you could put that in the ingredient list?

      Thank you!


    • Anonymous

      Hi Ellen,

      Just found your blog, everything looks amazing; I was wondering if you knew if all yeasts are GF? I’m writting from Australia, and I’ve not got much experience cooking wiht it! Do you think that these rolls would do well if they were made suitable for vegans, as I’ve also got an allergy to eggs and dairy.

      thanks so much :)

    • Emma

      I am also allergic to eggs and milk, and have used egg replacer and soy milk as substitutions, and have had the rolls turn out fantastically. they’re SO great, even with the replacements. I hope that helps :)

    • I Am Gluten Free

      Hi Anonymous,

      I don’t know if all yeasts are GF. I would call the company that makes the yeast you’re thinking of using. Regarding making the cinnamon rolls egg and dairy free, see the next comment by Emma. I haven’t tried them egg and dairy free, but based on Emma’s suggestion, I will definitely give it a go. Good luck!

    • Anonymous

      My husband has recently gone GF, and we live in a small town where I can’t get some of the more uncommon ingredients like xantham gum (I will be ordering those or getting them the next time I go to the closest city). I did, however, locate Bob’s Red Mill Gluten-Free Biscuit and Baking Mix at our local grocery store. So to make these cinnamon rolls, I replaced the potato starch, corn starch, xantham gum, baking powder, and salt with an equivalent measure of the baking mix. I still added baking soda, yeast, and everything else. They turned out GREAT!

    • Amy

      Hi, Ellen! Thank you so much for posting these. I just made them this morning, and they are really, really good. Even for a first attempt! And once I become more experienced with this recipe, heaven only knows how good they’ll be! Would love to chat more, but I gotta go buy some bigger clothes….. :)
      Thanks again! Take care,

    • bakingbarb

      I haven’t had a cinnamon roll in wayyy too long! Am happy to have found this posted here but I have a question, is there any gf flour blend of any kind in this recipe or just the 2 starches?

    • CDM

      I think this will be our Sunday breakfast this weekend!! These look delicious!

    • Anonymous

      THANK YOU!
      It’s so hard to try to meet the cravings of a baking-loving-now-gluten-free boyfriend, but these really stepped up to the task. So good

    • I Am Gluten Free

      Dear bakingbarb – follow the recipe exactly as is, the two starches are correct, with no other flours. Good luck!

      CDM & Anonymous – they're yummy, aren't they?


    • Maerie

      These rolls are soooo good! Thank you so much. I use arrowroot instead of cornstarch. I also made some of these using Splenda sweetener instead of sugar for my diabetic friend. They even have Splenda brown sugar and for the topping I put spenda in my coffee grinder until it was powdered. My friend loved them since she can't have sugar. She got the double bonus, GF and sugar free cinnamon rolls that tasted good!

    • Anonymous

      These ds-down the best cinnamon rolls I've ever had in my 40 years of life, and I've only been GF for 2 of those years! I can't believe anyone would rather eat Pilsbury! Ack! Anyhow, here's my question:

      I'd like to make a whole bunch of this dough, roll it out, fill and cut it, put it on cookie sheets and freeze it for later baking. Have you ever tried to do this? I'd hate to go through the trouble of making the dough if this isn't going to work. Any ideas?



    • I Am Gluten Free

      Anonymous – I've never frozen them but I can't see why it wouldn't work. Give it a try – perhaps do it with a small batch first and then if it works, do it with a whole mess of them. Let me know!


    • Anonymous

      HI Ellen,

      I tried freezing the cut dough on a cookie sheet and it worked great. I put each one on its own piece of parchment paper, and two days later I thawed (on the counter for 4 hours) and baked them, and except for a little melting of the filling (making the bottom a bit gooier), they baked up just like fresh ones. I'm planning on making two recipes and freezing them all tonight so we can take them up to the cabin this weekend. I'll probably keep the parchment paper between them and stack and wrap them in sets of 5, since there are 4 of us.

      Thanks, Ellen!


    • I Am Gluten Free

      Hi Anonymous,

      So glad it worked out!


    • Allison

      Hi Ellen!

      These are SO AMAZING. I have made them twice now. My diagnosis of various food allergies (gluten, eggs and dairy being the main ones) has been made so much easier by the discovery of little gems such as these. :) My fiance is a chef and also thinks these are just fabulous!!!

      We made a couple changes, we added even MORE cinnamon (to the dough and to the filling), spread melted butter over the inside of the dough (which was interesting…. and messy!), and put in nutmeg, cardamom, cloves and allspice into the filling. I think I'll try using my mom's homemade strawberry jam next go-around. I also had to use rice milk or almond milk instead of the diary, and the Earth balance instead of butter, but it all worked out fabulously!!!!

      Thanks a million!! My GI tract and skin also thank you! 😀


    • heidi


    • Maisa

      Okay. We have the Gluten Free Kitchen, and I've tried a few of the recipes in there, and so far, not very good… I was doubtful at first, but now it seems I have to try them because of all the comments! haha… Wish Me Luck!


    • Iris

      Hi Ellen, I'm making a batch of these for Christmas morning. The first time I made them months ago, they fell apart and I ended up turning them into a "coffee cake." But this time I replaced the cornstarch with sweet white rice flour and they held up perfectly! I tried another batch with 1/2 sweet white rice flour and 1/2 tapioca flour and they fell apart. Very fun to experiment with! These are great though! One of the first recipes I picked for Christmas when I started eating gluten free back in April.

    • Kira

      These rolls just greatly improved my Christmas! I have only been gluten-free since last February and so this is my first Christmas trying to replace my holiday favorites with stuff I can eat. I'm not sure if there were any problems with the execution of these rolls (my mom made them before I got up this morning…I'm on the college student sleep schedule) but they turned out AWESOME. My mom always makes cinnamon rolls on Christmas morning, and since this recipe didn't require too many special ingredients she made the whole batch gluten-free. The rolls got a thumbs-up from my whole family, which is not always the case from my dad and brothers. Thank you for posting this! I plan to refer to your blog in the future for ideas.

    • Anonymous

      There is a special place in Heaven for you, for this recipe alone. I hope you realize this. These are divine. My four year old son and I thank you from the bottom of our hearts.

    • Chrissy

      Thank you for this wonderful birthday gift. My husband made these for me. They are far more delicious then any gluten containing roll.

    • Samara Morales

      We just tried this recipe for the first time today and were a huge hit! My six year old daughter has recently been diagnosed with Celiac Disease, and one of her favorite breakfast meals is Cinnamon Rolls. We tried various recipe's and she hated them. She tried this one and asked for more! It was very easy to make, although a bit messy, but definitely worth it. Thank you for posting such an awesome recipe!

    • sue

      Made these today They are wonderful
      Had a problem getting them into the pan shaped like Cinnamon rolls but will try putting them in the freezer for a while and firming the roll up before I cut them I mixed the dough in my bread machine

    • sue

      I am new to this Gluten Free condition after a life time of eating what ever so was over joyed to find this receipe I love cinnamon rolls

    • Spencer Ellsworth

      These are great. I've had celiac since I was 4 (I am 30 now) and I am amazed at the stuff I can eat now as opposed to then.

      One helpful note: Instead of plastic wrap, I used waxed paper/butcher paper. Because of the wax, it won't stick to anything and it holds its shape and doesn't get tangled up on itself like plastic wrap does.

    • Christine

      Those are very yummy looking rolls!

    • Anonymous

      I was weirded out by the softness but as I sit here now smelling that sweet aroma while they bake I am thanking God that I found your page. I recently found out I am allergic to gluten AND I am pregnant so the cravings have been driving me mad! I can't wait to drizzle on that icing and sink my teeth into one! Thank YOU

    • Just Jenn

      Hey! Whadda know? I'm famous. lol!
      I just had a GF friend tell me how I had to make these *amazing* GF cinnamon rolls. So I pop over here to check them out and find that they're the one's I love to bake and you've linked to the pictures I took ages ago on how to make baking these a little easier. I love it! They really are dang good.

      As a side note since that list serve posting I've had to give up eggs and diary. The cinnamon rolls are still pretty decent with substitutes for those two things as well. It's a flexible recipe. Happy Baking!

    • Crystal

      We recently found out my 15 month old son has Celiac, as do my sisters and mom. Before my husband was deployed last May I made it a tradition to make cinnamon rolls every Sunday for breakfast and with him coming home soon I have been bummed that it couldn't be continued. Finding this I am sooo excited and can't wait for him to come home in a few weeks to start making these. Thank you so much!

    • Bethani

      Oh my goodness, if I were not too self-conscious, I would post a picture of my cinammon rolls for you all to roll with hysterics. (Was that pun intended?):) I finally made these wonderful rolls this morning and it was so worth it. Though they would not make the cover of any foodie magazine, a blind-taste-test would prove them amazing! :) Thank you so much for the recipe and the comments! I often will omit xanthan gun, as well can taste even the slightest hint of it and dislike it, however, I halved the amount in the recipe and we didn't detect it thankfully. I am looking forward to making these again!

    • Anonymous

      I make these every year for Christmas morning (make the night before, bake in the morning) and they are amazing!!

    • Anonymous

      Thank-you for the amazing rolls! Our wheat-free & processed sugar free little boy is loving every bite! Because of another family members dairy allergy, we make these gluten,processed sugar and dairy free. After reading a few of the other comments I thought I'd share my version. I do the recipe as stated with the following substitutions :substitute almond milk for milk and reduce it by 2 T and use a 1/4 cup honey to replace the sugar in the dough. The dough is even softer than the original recipe so I powder a sheet of parchment paper, pour the dough out and then smooth out with a spoon. On the dough I spread softened coconut oil, and sprinkle liberally with cinnamon and either maple sugar or coconut sugar. By rolling slowly and carefully you can roll it into a jelly roll type shape and then cut into 8 1 inch rolls. Before putting into the greased pan to cook, I mix 2T coconut oil and 1/4 cup maple syrup together and pour into the bottom and then place rolls on top. DO NOT overcook. These are a yummy treat for those special times when "normal" eaters seem to get all the fun!!

    • Deb

      THANK YOU for a great recipe!! :) Just one week into our GFDF venture after finding out our 10 y/o is sensitive to gluten, I spent countless hours trying to find recipes for GF baked goods to replace the Saturday morning cinnamon rolls my little one was missing. Poor kid hasn't had a piece or bread or a cracker thus far b/c we haven't found one that actually tasted GOOD. So based on your detailed notes & tempting picture of the cinnamon rolls, I ventured to try them and you are ABSOLUTELY RIGHT, they are as good as the ones in the mall….everyone in the family DEVOURED them and claimed they taste just like the real thing. I did reduce the sugar filling to 2/3 cup and they were perfect. Thanks again for helping my family out as we learn new ways to prepare old favorites. This recipe is a keeper!! and fairly easy to make. I even took a picture b/c they looked so beautiful!
      Thanks :)
      GFDF mom

    • Tyler & Lisa

      Oh.my.goodness! I hadn't had a cinnamon roll in over four years due most recently to being put on a GFCF diet and I knew I had to try this recipe when I found it. These are amazing! Thank you so much for posting the recipe!

      I used almond milk and soy-free Earth Balance as dairy substitutions.

    • GFMom

      I LOVE IT! I was sooo excited to try this recipe! I have been Celiac since I was 18 months, and how sad is it to think, I had NEVER had a cinnamon roll!! I'm not much of a baker, but there were so easy! We had my in laws over for brunch for my trial run, and even they loved them!
      Just one question though, the yeast I bought was in the form of tiny little balls, and they took forever to try to dissolve. Any suggestions?
      I can't wait to try some of your other recipes!
      Cheers to the most awsome GF cinnamon rolls!

    • Erin Jackson

      Are these missing some type of flour? I see the cornstarch and the other ingredients but no flour?

    • Simply the Storeys

      These are truly delicious! I only started going gluten free 2 weeks ago, so I remember well what a good hardy cinnamon roll (with "normal" flour) tastes like. These are springy-er than I'm used to, but the flavor is fantastic! I did have to bake mine nearly 30 minutes and one thing that makes the rolling out process MUCH MUCH easier is to cover the rolling pin in plastic wrap instead of putting plastic wrap on top of the dough. No repositioning and flipping over. I also cut out the brown sugar for the middle (this is how I made my other ones before being GF) and just put in butter and cinnamon. Delish!

    • lissy

      You are my new best friend! I'm 36 weeks pregnant and have been craving cinnamon rolls for about… oh 36 weeks now. I tried your cinnamon rolls to take to a family party and could have eaten them all by myself! Thank you!!!

    • Andrea

      i am salivating as i read/look at this!! yum!!

    • Nikki

      These look absolutely divine!! I have been looking for a really good gluten free cinnamon roll recipe for awhile now. I think I finally found it!

    • sherry

      These look so good! Its been soo long since I've had a cinnamon roll !

    • Melissa

      This looks so YUMMY! Can't wait to try them…I have been craving a great cinnamon roll for months now.

    • Mary

      I've made these several times and they're amazing. Am wondering if the recipe can be used for making a cinnamon bread loaf. Anyone try this?

    • Elisabeth

      I am an American living in Kenya with my Kenyan husband. It's hard to always get the gluten-free food I want, not to mention I don't want to use up my whole stock of ingredients I have brought with me. But when I saw this recipe I had to make them. I had bought brown sugar at the store the other day but didn't realize until I got home that it was brown sugar with Molasses. I used it anyway for the filling and it made them even better! Really gooy and delicious! Thanks for the recipe!

    • laura w

      These were indeed AMAZING. I made them dairy, egg & soy free too. Used rice milk, EnerG egg replacer, Soy Free Earth Balance Buttery Spread and then sweet rice flour instead of corn starch like one of the other posts mentioned since it was what I had on hand. And they still turned out great even with all of my crazy substitutions. Thank you!!!

    • Rande

      I just made these and I can not figure out what I did wrong. The dough rolled up nicely but I had a hard time putting them in the pan without them breaking up. I managed to get a few in the pan but when I baked them they turned into a huge blob of dough with sugar. If you have any suggestions on how to make these look and taste like cinniman rolls I would appreciate it! Thanks

    • Amber

      Thank you so much! I am having my son's friend over for the night and his mom always sends something store bought for him to eat thats different from what the other kids are eating. I always feel so sorry for him and wanted to make as many things that they could all have as i could! My son's favorite meal (any time of day or night) is cinnamon rolls so this is going to be perfect! You are being saved to my computer!

    • Lynda

      I didn't know where to e-mail you, but I was wondering is there ANY good gluten free bread out there. Sometimes I miss a good sandwich.

    • jjins

      We recently found out our DD (8) needs to be gluten free. Every year for Christmas I have made imposter Cinnabons for Christmas morning. Since my children are being raised where Cinnabons are far and few between, when they first saw some 2 years ago, they said "mom, those are just like you make for Christmas!!!" They were both impressed and shocked, that they took MY recipe. shhhhhhh

      Well, both my children have expressed distress about the cinnamon rolls Christmas morning. DS does not want us to make them because DD cannot eat them. DD is sad she cannot eat them, but does not want us to loose our Christmas tradition. (Honestly, my children are not normally this sweet!)

      Your blog has just saved us. I will be referencing this Christmas eve and hope to surprise my children with DELICIOUS cinnamon rolls Christmas morning! THANK YOU!

    • Ozzy

      I have made these several times and the bottoms were a solid black when I tried to bake at 375 or 350. 325 and they turned out perfect! Even the other batches were fine after I trimmed off the bottoms, which was probably a result of the brown sugar burning?

      I just use 1/4 cup of brown sugar for the filling. That way I can add some icing without them being too sweet.

      Thanx GVD!

    • Leona

      I see in your Cinnamon Rolls recipe it calls for 1 cup of Corn Starch, is that the corn starch I use to make gravy?

    Previous post:

    Next post: