These Gluten-Free Mini Cinnamon Rolls are easy to make and only require one rise! They have soft centers, a delicious brown sugar and cinnamon swirl and are topped with a sweet cream cheese icing. Plus, they are the perfect bite-size!

I have always loved those two-bite cinnamon rolls you can get at the grocery store, so I wanted to try and make a gluten-free version. These are spot-on, although I’ve been told that they are more like one-bite! I guarantee they will be your next favourite recipe to bring for Sunday brunch or to have as a mid-morning treat.

What you will need to make Gluten-Free Mini Cinnamon Rolls

Aside from the staples that you probably already have in your kitchen, here are a few key ingredients that you will need to make these gluten-free mini cinnamon rolls.

Instant Yeast – Also called quick rise yeast! Instant yeast does not need to be dissolved before adding it to your other ingredients and only requires one rise. However, I do still like to let it bloom with the warm milk before adding it to the other ingredients. When it comes to letting the dough rise, don’t expect too much or get worried if it looks like it didn’t rise at all. Having tried this recipe without any yeast, I can guarantee you that it is imperative to include it for soft cinnamon rolls that puff up when baked. The yeast also adds that, well, “yeasty” flavour that is imperative in cinnamon rolls!

All-Purpose Gluten-Free Flour – Having a good gluten-free all-purpose flour on hand is so important for good gluten-free baking! I love Bob’s Red Mill 1 to 1 baking flour. I find it works in pretty much everything when swapped, like it says, one for one. If you are using another brand, make sure that it contains xanthan gum.

Cinnamon – A staple in the filling for these cinnamon rolls!

Cream Cheese – Possibly the best part of cinnamon rolls is the cream cheese frosting. Feel free to use either full fat or light cream cheese here.

How to make Gluten-Free Mini Cinnamon Rolls

Add 1/2 teaspoon of sugar and your yeast to the warm milk. Let this sit for about 5-10 minutes so that the yeast can bloom.

In the bowl of a stand mixer, fitted with the paddle attachment, mix together the flour, salt and sugar.

Next, add the eggs and butter to your flour mixture until a crumbly texture has formed. The butter and eggs should be well dispersed throughout.

Then add your yeast and milk mixture and mix until combined. Once a loose dough has formed, knead it further for about 2-3 minutes on a floured surface. If the dough still feels sticky, you can add a bit more flour.

Let your dough rise for about an hour in a warm place. I like using my oven! Do not worry if the dough doesn’t look like it has risen very much. The gluten-free dough doesn’t rise too much but this step is still very important for soft cinnamon rolls.

Rising tip:

If you live somewhere that isn’t warm and sunny year-round, as I do, it might not always be easy to find a good spot to let your dough rise! This is my favourite tip for rising dough. Turn your oven on to the lowest possible temperature you can set it to and let it warm up for only a minute. Do not let it reach the temperature you set it to. We just want to create a little bit of warmth. Then turn it off and place your dough in the oven covered with a towel. This creates the perfect warm environment for your dough to rise in.

While your dough is rising, start prepping your filling. In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, brown sugar, cinnamon and vanilla. Whip the filling until it is well combined.

After the dough has risen for an hour, roll it out onto a floured surface. Roll it to about 1/4” thick and 9 x 12 inches.

Spread the cinnamon filling evenly across the dough. Be sure to get a nice thin layer all over the dough and as close to the edges as possible.

Using a non-serrated knife, cut the dough in half length-wise so that you have two 4.5 x 12-inch rectangles. We want to cut the dough in half like this, before rolling, so we end up with mini cinnamon rolls and not full size!

Roll each half, from one end to the other, starting on the long edge of the rectangle. Try to roll the dough as tightly as you can.

Then divide each log into 12 rolls. I like using thread for a super clean cut. You can also use dental floss! Slide the thread underneath the log, pull both ends up around the log, cross them and pull across to make a cut in the dough.

Preheat your oven to 325 degrees F. Place the rolls of dough into greased mini muffins pans so that the swirl is facing up.

Bake the cinnamon rolls for about 15 minutes. The edges should look golden and the center should have puffed up a bit.

How to make Cream Cheese Icing

In the bowl of your stand mixer, fitted with the paddle attachment, beat together the butter and cream cheese until light and fluffy.

Add the powdered sugar, vanilla and milk or cream and beat on high for a couple of minutes.

Once the rolls have finished baking, let them cool slightly before frosting.

For more Gluten-Free recipes check out:

Super Soft Gluten-Free Chocolate Chip Cookies

Gluten-Free Salted Caramel Double Chocolate Chip Cookies

Perfect Vanilla Buttercream

No-Churn Ice Cream

Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make these Gluten-Free Mini Cinnamon Rolls. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.

Gluten-Free Mini Cinnamon Rolls

Recipe by Kelsey LacombeCourse: Breakfast, BrunchDifficulty: Medium

Servings

mini cinnamon rolls

Prep time

minutes

Rise time

hour

Bake Time

minutes

Bite-size cinnamon rolls with soft centers, a delicious cinnamon brown sugar swirl, and topped with the best cream cheese icing!

Ingredients

Cinnamon Rolls
1 3/4 cups all-purpose gluten-free flour, plus 2-3 tablespoons more for kneading and rolling
1/4 cup granulated sugar
3 tablespoons unsalted butter, softened
1 large egg
1 1/2 teaspoons quick-rise instant yeast
1/2 cup warm milk
1/2 teaspoon salt
Filling
1/4 cup unsalted butter, softened
1/3 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
Cream Cheese Icing
1/4 cup plus 2 tablespoons cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
2 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract

Directions

Cinnamon Rolls
Add 1/2 teaspoon of sugar and your yeast to the warm milk. Let this sit for about 5-10 minutes so that the yeast can bloom.
In the bowl of a stand mixer, fitted with the paddle attachment, mix together the flour, salt and sugar.
Next, add the eggs and butter to your flour mixture until a crumbly texture has formed. The butter and eggs should be well dispersed throughout.
Then add your yeast and milk mixture and mix until combined. Once a loose dough has formed, knead it further for about 2-3 minutes on a floured surface. If the dough still feels sticky, you can add a bit more flour.
Let your dough rise for about an hour in a warm place. I like using my oven! Do not worry if the dough doesn’t look like it has risen very much. The gluten-free dough doesn’t rise too much but this step is still very important for soft cinnamon rolls. See rising tip in post above.
While your dough is rising, start prepping your filling. In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, brown sugar, cinnamon and vanilla. Whip the filling until it is well combined.
After the dough has risen for an hour, roll it out onto a floured surface. Roll it to about 1/4” thick and 9 x 12 inches.
Spread the cinnamon filling evenly across the dough. Be sure to get a nice thin layer all over the dough and as close to the edges as possible.
Using a non-serrated knife, cut the dough in half length-wise so that you have two 4.5 x 12-inch rectangles. We want to cut the dough in half like this, before rolling, so we end up with mini cinnamon rolls and not full size!
Roll each half, from one end to the other, starting on the long edge of the rectangle. Try to roll the dough as tightly as you can.
Then divide each log into 12 rolls. I like using thread for a super clean cut. You can also use dental floss! Slide the thread underneath the log, pull both ends up around the log, cross them and pull across to make a cut in the dough.
Preheat your oven to 325 degrees F. Place the rolls of dough into greased mini muffins pans so that the swirl is facing up.
Bake the cinnamon rolls for about 15 minutes. The edges should look golden and the center should have puffed up a bit.
Cream Cheese Icing
In the bowl of your stand mixer, fitted with the paddle attachment, beat together the butter and cream cheese until light and fluffy.
Add the powdered sugar, vanilla and milk or cream and beat on high for a couple of minutes.
Once the rolls have finished baking, let them cool slightly before frosting.

Recipe Video

Notes

These can also be made as regular size cinnamon rolls. Do not cut the dough in half before rolling and bake for about 20-25 minutes.

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