Gooey Cinnamon Rolls, Gluten Free

Gooey Cinnamon Rolls, Gluten-Free. The same, only different than that familiar cinnamon bun.

Miss gooey cinnamon buns?

How about some easy-to-make gooey cinnamon almond rolls? It’s easy. Make a little dough. Slather on a little almond schmear (otherwise known as Solo Almond Filling). Roll them up and there you have it.

They smell and taste almost like those cinnamon buns that are requisite in every mall in America. Only these are gluten-free and much tastier – we think. And though they aren’t diet food, they probably are not a full day’s calories either.

It really is an easy recipe. Prepare the dough and let it rise in the refrigerator overnight.

Then roll it out, add the almond filling with some ground cinnamon and roll it up into a long log. Cut it into rolls, pop those into a greased muffin tin, let it rise and bake. It’s that simple.

Add a little brown sugar, a tiny bit of butter (optional) and some finely chopped pecans to the bottom of each muffin pan opening before placing the dough on top. that way when you flip out the hot rolls, the gooey almond, nutty stuff becomes the top. Drizzle on a simple glaze, or pour it on – your choice. And eat them while they are still warm for the best flavor.

There’s no magic or difficult steps to this recipe – it pretty much makes itself except for the part where the ingredients have to get into a bowl and stirred up. And then rolled and cut into pieces. That’s not the hard part.

The hard part? That familiar cinnamon roll perfume while they bake and knowing you have to wait until they are actually finished baking and cooled somewhat before eating them. That’s the hard part.

Gooey Cinnamon Rolls, Gluten-Free. On the rack - before the glaze.

Gooey Cinnamon Rolls, Gluten Free
Though there are lots of ingredients, this recipes goes together quickly. It can sit overnight in the refrigerator waiting for you. Rolling, and all that prep stuff should take about 20 minutes and you can eating these in about an hour after they rise and are in the oven. They make a great brunch for a crowd. Add nuts or raisins to the almond filling, or substitute brown sugar, cinnamon (tons) and nuts for an interesting variation. And don't forget a gallon of coffee on the side.
  • 300 grams AP GF flour (2⅓ cups) plus 2 tablespoons for rolling dough
  • 3 tablespoons sweet white rice flour
  • 100 grams granulated sugar (1/2 cup)
  • 1 teaspoon kosher salt
  • 3 tablespoons nonfat milk powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon guar gum
  • ¼ teaspoon citrus pectin
  • 20 grams instant yeast (2 tablespoons)
  • 4 tablespoons unsalted butter, cold
  • 2 tablespoon cream cheese
  • 120 grams whole milk (1/2 cup)
  • 2 extra-large eggs
  • 1 teaspoon vanilla extract
  • 100 grams Pellegrino or other sparkling water (1/2 cup)
  • 1 tablespoon cinnamon
  • 1 15 ounce can Solo Almond Filling or other GF almond filling
Topping (goes in the bottom of the muffin pan)
  • 57 grams unsalted butter (4 tablespoons) (optional)
  • 100 grams brown sugar (1/2 cup)
  • 60 grams chopped toasted pecans (1/2 cup)
  • 220 grams powdered sugar, sifted (2 cups)
  • 2-4 tablespoons hot tap water
  • 1 teaspoon vanilla extract
  1. In a large bowl whisk together flour, sweet white rice flour, sugar, salt, milk powder, xanthan gum, guar gum, pectin and yeast. Using a fork work in butter and cream cheese. In a small container mix together milk, eggs and vanilla. Pour Pellegrino into the dry mixture and work into dough with a fork. Pour in milk/egg mixture and work in with a fork until everything is well combined. Fold dough with a silicone spatula a couple of times to make sure everything is worked in well. Cover bowl with plastic wrap and place dough in refrigerator overnight.
  2. Remove dough from refrigerator. Sandwich dough between sheets of plastic wrap dusted with 1 tablespoon AP GF flour. Roll cold dough into an 8 x 12-15 inch rectangle. Remove top plastic wrap. Sprinkle cinnamon on dough. Smear the almond filling on the dough all the way to the edges. Roll up dough like a long jelly roll log, long side facing you - roll gently. Cut into 24 even pieces - they should be about ½ inch wide. They may squish a bit as you slice - refrigerate the dough or even freeze the roll first for easier slicing.
  3. Preheat oven to 350°F. Generously grease two 12-count muffin pans with nonstick spray. In the bottom of each muffin cup, place a half teaspoon of butter, a teaspoon of brown sugar and a teaspoon of chopped pecans. Place a cinnamon roll on top of each with the spiral facing up (and down). Grease a large piece of plastic wrap with nonstick spray and loosely cover muffin pans. Let the dough rise until doubled - about an hour.
  4. Bake 25-30 minutes and check the temperature of the rolls with an instant read thermometer. The rolls are done when they are golden brown and the center is bubbling. They should be close to 185°F.
  5. Using pot holders immediately flip the pans onto racks so that the bottom of each roll is now the top. The gooey stuff will only come out easily while the pan is piping hot. Be careful while transferring the rolls to the rack because the hot sugar can burn your hand - use those pot holders. Cool until warm to the touch before adding glaze.
  6. Add hot tap water to powdered sugar, stirring until the glaze drizzles easily. Add vanilla and stir. Drizzle over the rolls - a little or a lot. Enjoy warm.


Gooey Cinnamon Rolls, with coffee, please.


  1. Lisa, these cinnamon rolls are absolutely gorgeous! I can’t imagine who fabulous they taste and I love the “hard part”! Hehe. 😉 Shared on Facebook and will pin. 🙂


    • GlutenFreeCanteen says:

      Thanks, Shirley. I have some rising right now – that was the easy part….