Gluten-Free Gingerbread Cinnamon Rolls Recipe

If you love gingerbread, these Gluten Free Gingerbread Cinnamon Rolls are a must-bake. Large and fluffy, they feature a spiced gingerbread filling rolled into tender dough and finished with a simple vanilla icing—perfect for holiday mornings.

Your family will love waking up to these rolls on Christmas morning. They balance brown sugar, cinnamon, ginger, nutmeg, and molasses for a true gingerbread flavor. This recipe is adapted from a classic gluten-free cinnamon roll base with added spices and a gingerbread filling. A dairy-free variation is possible—see the FAQ below for details.

Ingredient Notes:

For exact ingredient amounts see the recipe card below.

• Gluten free flour blend – This is the most important choice. Use a blend that performs well with yeast. The author prefers Steve’s Bread Blend (it absorbs more liquid than many blends), but Cup4Cup or a tested DIY blend can also work. If you choose a different blend, you may need to adjust liquids or flour amounts.
• Xanthan gum – If your blend lacks xanthan or guar gum, add 1 teaspoon to improve structure.
• Yeast – Use a gluten-free brand and ensure it’s active dry yeast suitable for breads.
• Molasses – Regular or blackstrap is fine; check labels if you need certified gluten-free molasses.
• Butter – Unsalted butter gives best flavor. Use plant-based butter to make the recipe dairy-free.
• Eggs – Use large eggs.
• Vanilla extract – Pure vanilla gives the best flavor in the icing.
• Spices – This recipe relies on cinnamon, ground ginger, and nutmeg. If you need certified gluten-free spices, choose brands that clearly label their products.
• Milk – Regular or non-dairy milk works. The author used an unsweetened nut milk in testing.

🔑 Note: If you are not using the recommended flour blend, read the recipe notes before adding liquid. Different blends absorb liquids differently, and you may need to reduce liquid or add more flour.

Step-by-Step Photos and Directions:

Step 1: Activate the yeast by combining it with 1 tablespoon of sugar and warm milk (no hotter than 110°F). Let sit until bubbly, about 5 minutes.

Step 2: In a stand mixer, combine the eggs, remaining sugar, milk, oil, and vanilla. Mix briefly on low.

Step 3: Add the gluten-free flour blend, salt, and a teaspoon of ground cinnamon. Mix starting on low and increase to medium until a cohesive dough forms. Gluten-free doughs won’t behave exactly like wheat dough but should come together.

Step 4: Turn the dough onto a lightly floured surface or silicone mat. Dust the top and your rolling pin with flour.

Step 5: Roll the dough into a large rectangle about 1/2 inch thick (you can adjust thickness to preference).

Step 6: Make the gingerbread paste by melting butter and mixing in molasses, brown sugar, cinnamon, ginger, and nutmeg until smooth.

Step 7: Spread the gingerbread paste evenly over the rolled dough.

Sandi’s tip: Roll, fill, and cut the rolls before the final rise. Gluten-free dough typically has one reliable rise, so shape the rolls first to make the most of it.

Step 8: Roll the dough into a tight log. Be gentle if you used a flour blend that rolls less smoothly.

Step 9: Cut the log into rolls using sewing thread. Slide the thread under the log, cross the ends over the top, and pull to slice cleanly without squashing the dough.

Step 10: Place the rolls in a parchment-lined baking dish, leaving space to rise. Cover loosely with plastic wrap.

Step 11: To proof, preheat your oven to 200°F, turn it off, and place the covered rolls inside. Let them rise for 60–90 minutes until nearly doubled.

Step 12: Preheat the oven to 350°F and bake the rolls for 25–30 minutes, adjusting time for roll size. The recipe yields about 12 rolls and may require two pans.

Step 13: Remove the rolls from the oven and cool on a rack before icing.

Step 14 (Icing): Whisk 2/3 cup powdered sugar with 1 teaspoon vanilla and 2–3 tablespoons water until smooth. Adjust water for desired consistency and drizzle over cooled rolls.

Tips for Success

• Proofing environment: For a consistent rise in cold weather, warm the oven to 200°F, turn it off, and place the covered pan inside to proof.
• Flour adjustments: If you use a flour blend other than the recommended Steve’s GF Bread Blend, you may need extra flour or fewer liquids—test and adjust.
• Rolling surface: Dust liberally with flour so the dough lifts and moves easily while rolling.
• Cutting: Use sewing thread to slice rolls cleanly; knives can squish the log and distort the shape.

Frequently Asked Questions:

More Gluten Free Bread Recipes:

• Gluten Free Pull-Apart Monkey Bread
• Gluten Free Cinnamon Raisin Bread
• Gluten Free Chocolate Banana Bread
• Gluten Free Lemon Poppy Seed Loaf

Gluten Free Gingerbread Cinnamon Rolls (Fluffy and Delicious)

Prep: 15 mins

Cook: 25 mins

Rise Time: 1 hr

Total: 1 hr 40 mins

Servings: 12 rolls

One bite and you’ll be hooked—fluffy gluten free gingerbread cinnamon rolls loaded with holiday spice.

Ingredients

Yeast Mixture

• 2 1/2 teaspoons active dry yeast (or one packet)
• 1 tablespoon cane sugar
• 1 1/4 cup warm milk (no hotter than 110º F)

Roll Dough

• 4 cups gluten free flour blend* (see notes)
• 2 tablespoons cane sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup water (see notes)
• 2 large eggs
• 3 tablespoons light oil

Gingerbread Paste

• 6 tablespoons unsalted butter
• 3 tablespoons molasses
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

Icing

• 2/3 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2–3 tablespoons water

Equipment

• Stand mixer with paddle or dough hook
• Silicone mat or lightly floured surface
• Parchment-lined baking dish
• Sewing thread for cutting rolls

Method

1. If using Cup4Cup, see notes—Cup4Cup may not require additional water.
2. Preheat oven to 200º F then turn it off. Keep the door closed to retain warmth for proofing.
3. Activate yeast: combine warm milk, yeast, and 1 tablespoon sugar. Let sit until bubbly, about 5 minutes.
4. In the mixer, add eggs, water, oil, and cinnamon. Mix on low for 30 seconds.
5. Pour in the yeast mixture and mix briefly.
6. Add the gluten-free flour blend, 2 tablespoons sugar, and salt. Mix on low, then gradually increase to medium until a dough forms. Mix briefly then stop.
7. Dust a surface with flour and roll the dough to about 1/2 inch thickness. If your flour blend behaves differently, add flour as needed.
8. Make the gingerbread paste: melt butter and stir in molasses, brown sugar, cinnamon, ginger, and nutmeg. Spread evenly over the dough.
9. Roll the dough into a tight log and cut into 12 rolls using sewing thread.
10. Place rolls in a parchment-lined baking dish. Cover loosely and proof in the warm oven for 60–90 minutes until doubled.
11. Preheat oven to 350º F and bake for 25–30 minutes, adjusting for roll size.
12. Cool on a rack. Whisk powdered sugar, vanilla, and 2–3 tablespoons water to make icing. Spread over cooled rolls.

Notes

1. The author recommends Steve’s GF Bread Blend for best results in yeast recipes. Cup4Cup is a second choice but may require different liquid adjustments.
2. If you are not using the recommended blend, read the recipe notes and adjust liquids carefully—many blends absorb liquids differently.
3. If your blend lacks xanthan or guar gum, add 1 teaspoon.
4. Store cooled rolls in an airtight container in the refrigerator for up to 4 days. Reheat before serving.