Gluten-free cinnamon scrolls have become one of the most downloaded baking recipes in Australia this year, as home bakers look for versions that are soft, fluffy and worth the effort. Gone are the days of dry, crumbly gluten-free baking – this recipe delivers tender scrolls with a rich cinnamon filling and sweet glaze.

Ideal for weekend treats, special occasions or simply because you feel like baking, these gluten-free cinnamon scrolls are surprisingly straightforward and use easy-to-find supermarket ingredients.

Gluten-Free Cinnamon Scrolls Recipe

Makes: 10–12 scrolls
Prep time: 20 minutes
Rest time: 45 minutes
Cook time: 25 minutes

Ingredients

Dough

2½ cups gluten-free plain flour (with xanthan gum)
¼ cup caster sugar
2¼ tsp instant yeast
½ tsp salt
¾ cup warm milk (dairy or lactose-free)
2 tbsp melted butter or dairy-free spread
1 large egg, room temperature
1 tsp vanilla extract

Filling

¼ cup brown sugar
1½ tbsp ground cinnamon
2 tbsp softened butter or dairy-free spread

Glaze

¾ cup icing sugar
1–2 tbsp milk
½ tsp vanilla extract

Method

In a large bowl, combine gluten-free flour, sugar, yeast and salt.
Add warm milk, melted butter, egg and vanilla. Mix until a soft, sticky dough forms.
Cover and rest in a warm place for 45 minutes until slightly puffed (it won’t double like regular dough).
Turn dough onto baking paper lightly dusted with gluten-free flour. Gently roll into a rectangle about 1 cm thick.
Spread softened butter over the dough. Sprinkle evenly with brown sugar and cinnamon.
Using the paper to help, roll tightly into a log. Slice into 10–12 scrolls.
Place scrolls into a lined baking dish, leaving a little space between each.
Bake at 180°C (160°C fan-forced) for 25 minutes, until lightly golden.
Whisk glaze ingredients together and drizzle over warm scrolls before serving.

Tips for gluten-free success

Don’t over-flour – gluten-free dough should be soft.
Use fresh yeast for best rise.
Serve warm for the best texture.