Gluten Free Cinnamon Buns are soft, warm, and irresistibly sweet, with a tender, slightly chewy texture that melts in your mouth.

The dough, made with Caputo Gluten Free Flour, has a delicate balance of lightness and structure, ensuring each bite is satisfying without being dense.

Swirled within is a rich, buttery cinnamon-sugar filling that caramelizes as it bakes, creating gooey pockets of warmth and spice.

This gluten free bread recipe yields 16 buns but can vary depending on how you slice the rolled dough.

The exterior has a slight golden crispness, giving way to a pillowy-soft interior infused with the comforting aroma of cinnamon.

These delicious buns are a great addition to the holidays but can be enjoyed any time of the year!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Caputo Flour Crescent Rolls I dumped some Caputo gluten free flour, granulated sugar, almond flour, psyllium husk powder and baking powder into the bowl for my stand mixer.

I mixed the ingredients together on low speed.

Then I added two packets of quick-rise yeast and again turned the mixer to low speed until the yeast was incorporated.

Next I melted some butter in the microwave.

I slowly added in some warm water while the mixer was on low speed.

Next I poured in the melted butter while it was still mixing on low speed.

The last ingredient to add was a beaten egg.

Then I turned the stand mixer to medium speed for 5 minutes.  I scraped the sides of the bowl at the half way point.

I covered the mixing bowl with some plastic wrap and let it sit for about 1 1/2 hours. 

I put mine in the microwave with a cup of warm water beside it for extra moisture.

After 1 1/2 hours I removed the dough from the microwave.

I sprinkled some gluten free flour on a pastry sheet and then dumped the dough onto it.  I topped the dough with some more flour.

I rolled out the dough into a 14″ x 20″ rectangle with a rolling pin.

Next I covered the rolled out dough with some softened butter.

Now it was time to prepare the cinnamon mixture by putting brown sugar and ground cinnamon into a small mixing bowl.

Then I mixed the cinnamon mixture together well.

I sprinkled the cinnamon mixture on top of the dough rectangle.

Then I rolled up the dough rectangle as tightly and evenly as I could before marking it at even intervals to cut into the buns.  I marked it at 1 1/4″ for each bun.

Next I used a sharp knife to cut through the dough at the markings I had made.

I sprayed a rectangular baking pan and a square pan with cooking spray.

Then I transferred the cut dough to the prepared pans.

Then I covered the pans with some plastic wrap and placed them in the oven to  do the second rise.  The oven was not on but I placed some warm water inside to help with the rising.

After about 1 1/2 hours I removed the buns from the oven.

After removing the plastic wrap I placed the rolls in a preheated 350F oven for 20 – 25 minutes or until browned to your liking.

I removed the Cinnamon buns from the oven after 23 minutes and allowed them to cool slightly.

While the buns were still hot I inverted them onto a cutting board so all the delicious sauce in the bottom of the pan would not be wasted.

While they finished cooling I prepared a glaze.  You could also use a cream cheese icing if you prefer.

I combined some icing sugar, vanilla extract and water to make the glaze.

Before glazing I turned the buns back over.

I spread glaze over each cinnamon bun.

These Gluten Free Cinnamon Buns are delicious when served warm.  But they are also very tasty fully cooled.

Topped with a generous drizzle of creamy vanilla glaze or smooth cream cheese frosting, these buns offer the perfect contrast of sweetness and spice.

Whether enjoyed fresh from the oven or gently warmed, each bite is a cozy, indulgent experience that pairs beautifully with a hot cup of coffee or tea.

 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Other Recipes Using Caputo Flour that You Will Love… 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Gluten Free Cinnamon Buns:

• 3 1/2 cups Caputo Gluten Free Flour
• 1/4 cup granulated sugar
• 1/2 cup almond flour
• 2 tbsp psyllium husk powder
• 16g quick-rise instant yeast (2 packets)
• 4 tsp baking powder
• 1 1/2 cups warm water
• 1/2 cup butter melted
• 1 egg, large (beaten)
• 1/2 cup butter, softened
• 1 1/3cup brown sugar
• 2 3/4 tsp ground cinnamon
• Glaze:
• 2 1/2 cups icing sugar
• 1 tsp vanilla extract
• 1 tbsp water at a time to reach desired consistency

How to Make Gluten Free Cinnamon Buns:

1. Mix the Gluten Free Caputo Flour, almond flour, psyllium husk powder, baking powder and  the granulated sugar together by using a stand mixer on low speed.
2. Add the yeast and blend on low speed.
3. Pour in the warm water while the mixer is turning on low speed.
4. Melt the first amount of butter in the microwave and then add it to the dry ingredients while the mixer is turning on low speed.
5. Also pour in the beaten egg.
6. Mix on medium speed for about 5 minutes.  Scrape sides of the bowl at the half way point.
7. Cover with plastic wrap and let stand for 1 1/2 hours.  
8. Spray a rectangular baking pan and a square baking pan with cooking spray.
9. Sprinkle gluten free flour on a pastry sheet and place the dough on top of it.
10. Sprinkle gluten free flour on top of the dough and place plastic wrap on top.
11. Roll dough out into a rectangle about 14″ x 20″.
12. Soften the second amount of butter in the microwave.
13. Brush the softened butter on top of the dough.
14. Mix together the brown sugar and ground cinnamon.
15. Sprinkle the cinnamon mixture on top of the dough.
16. Roll up the dough from the long end to make a tight roll.
17. Evenly mark the roll with a sharp knife.  I made each bun 1 1/4″.
18. Cut the buns at the marks you made.
19. Transfer the rolls to the prepared baking pans.
20. Cover the buns with plastic wrap again and allow to rise for about 1 – 2 hours.  I place mine in the oven with a cup of warm water.
21. Preheat oven to 375F.  Remove the pans first if that is where they have been rising.
22. Place the baking pans in the preheated oven for 20 – 25 minutes.
23. Remove and allow to cool slightly.
24. Invert onto a cutting board to get all the cinnamon mixture on the buns. Allow to cool.
25. Prepare the glaze by combining the icing sugar, vanilla extract and water in a small bowl.
26. Spread glaze over cooled buns.
27. Serve cooled or heat in microwave.
28. Enjoy!

FAQS:

What should I serve with gluten free cinnamon buns?

Gluten-free cinnamon buns are already a sweet treat, so you might want to balance them with something light and complementary. Here are a few great options:

Breakfast or Brunch Pairings:

• Scrambled eggs or a veggie omelet – Adds protein to balance the sweetness.
• Greek yogurt with berries – A tangy, creamy contrast.
• Crispy bacon or sausage – The saltiness pairs well with the sweetness.
• Fresh fruit salad – Keeps it light and refreshing.

Drinks:

• Coffee or espresso – The bitterness cuts through the sweetness.
• Chai latte or spiced tea – Complements the cinnamon flavors.
• Freshly squeezed orange juice – A bright citrus contrast.

How do I store gluten free cinnamon buns?

To store gluten-free cinnamon buns and keep them fresh, follow these tips:

Short-Term Storage (1–2 Days):

• Keep them at room temperature in an airtight container or wrapped in plastic wrap to prevent drying out.
• If they start to harden, microwave for a few seconds before eating.

Refrigeration (3–5 Days):

• Wrap each bun individually in plastic wrap or place them in an airtight container.
• Warm them in the microwave (10–15 seconds) or oven (300°F for 5 minutes) before serving.

Freezing (Up to 3 Months):

• Wrap each bun tightly in plastic wrap and place them in a freezer bag.
• To reheat, thaw overnight in the fridge or microwave from frozen in 20-second intervals.

For best results, frost them after reheating instead of before freezing!