Glazed Cinnamon Buns {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 6 oz butter
  • 2 oz granulated sugar
  • ¾ oz instant yeast (or 3 packets granulated yeast)
  • 14 oz Cup4Cup gluten-free flour blend (plus additional for rolling and as-needed)
  • 2 oz brown rice flour
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 4 large eggs
  • 6 oz of milk
  • ¾ cup brown sugar
  • 1 Tbl ground cinnamon (or more or less to taste)
  • butter for greasing pans
  • 1 egg for egg wash
  • 1½ cup confectioner's sugar
  • 3 Tbl milk plus additional, if needed
  1. Place butter and granulated sugar in stand mixer with paddle attachment or use an electric mixer on medium-high speed and beat together for 5-7 minutes until light and fluffy.
  2. Mix together flours, salt, xanthan gum and instant yeast* in a large bowl with a whisk (if using granulated yeast, do not include it in the dry ingredients. Warm milk to about 115 degrees, without boiling and add granulated yeast. Allow to activate for a few minutes before combining the milk with the eggs)
  3. Combine milk with the eggs in another bowl and whisk together well
  4. Reduce mixer speed to low and add ¼ of dry ingredients to the mixer with the butter and sugar.
  5. Add about ⅓ of the milk and egg mixture to the mixer. Stop and scrape to make sure everything is incorporated.
  6. Repeat this process until all of your dry and wet ingredients are added in and continue mixing about 3-4 minutes.
  7. Leave brioche dough in mixer bowl, cover with plastic wrap place somewhere slightly warmer than room temperature for about 1 hour until the dough doubles in size (I put my oven on 200 for 30 seconds and then turned it off and put the dough inside of it).
  8. Mix the brown sugar and cinnamon together. Taste and add more or less cinnamon to suit your taste. Set aside.
  9. Once dough has risen, you can take it out of the mixer and cut into four pieces. Flour your surface well and roll each quarter out into a rectangular shape. If the dough is too sticky, add a little more flour, as needed so it can roll out without sticking to the surface. My pieces were about 5"X8".
  10. Once rolled out, sprinkle the top of the dough with your brown sugar and cinnamon mixture. Start rolling on the long side of the dough, from left to right, to create a long tube. Cut into about 1- 1¼" pieces. (I was able to get six out of each roll).
  11. Butter 2 9X13 pans and set the cut cinnamon rolls in them, leaving room in-between.
  12. Place back in the slightly warmed oven for an additional ⅓ hour to continue to rise.
  13. Remove and heat oven to 375 degrees.
  14. Beat egg for egg wash in a small bowl and brush over each cinnamon roll.
  15. Bake rolls for 20-25 minutes or until internal temperature reaches 200 degrees fahrenheit.
  16. While baking the rolls, make your glaze by putting confectioner's sugar in a bowl and adding milk, 1 tablespoon at a time and whisking until you reach your desired consistency.
  17. Remove cinnamon rolls from the oven and drizzle glaze on top. Serve warm immediately or reheat before serving.
  18. Enjoy!
Recipe by Jackie Ourman at