# Sticky Gluten-Free Cinnamon Rolls with Cream Cheese Glaze > Soft, gooey gluten-free cinnamon rolls topped with a tangy cream cheese glaze that stays sticky even after cooling. This recipe uses a simple enriched dough and a warm-glaze technique to keep rolls tender and irresistibly gooey for breakfast or brunch. Canonical URL: https://www.topshelf.recipes/recipes/sticky-gluten-free-cinnamon-rolls-cream-cheese-glaze ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 20, 2026 Last Updated: September 28, 2026 ## About This Recipe There’s a small magic to these cinnamon rolls: a tender, enriched gluten-free dough that still manages to feel soft and elastic enough to roll, and a cream cheese glaze applied warm so it melts into every seam and stays gloriously sticky even after cooling. Because this is a six-roll batch, it’s perfect for a weekend breakfast for two or a compact brunch contribution — you get the indulgent goo without committing to a whole sheet pan. The dough relies on xanthan gum in the flour mix and a generous egg and butter to give structure and richness that gluten normally provides, so the crumb is close to classic rolls: pillowy and slightly dense in the middle with crisp, golden edges. Practical techniques make this version work: activate instant yeast in warm milk with a little brown sugar, handle the dough gently (gluten-free dough behaves more like a soft batter than a stretchable dough), and apply the cream cheese glaze the moment the rolls come out of the oven so it sinks in and stays tacky. The result is a reliable, repeatable cinnamon roll that reads comforting and elevated — tang from the cream cheese, warmth from the cinnamon, and that very particular sticky finish that keeps people reaching back for another. ## Recipe Information - Prep Time: 120 minutes - Cook Time: 20 minutes - Total Time: 140 minutes - Servings: 2 - Difficulty: Medium - Category: Breakfast ## Ingredients ### Mix and form the enriched dough - 2 cups Gluten-free all-purpose flour (with xanthan gum) - 2 1/4 tsp Instant yeast - 3/4 cup Warm whole milk (about 105–110°F / 40–43°C) - 8 tbsp Unsalted butter (total: dough + filling), softened or melted as noted - 1 item Large egg - 1 tsp Salt - 3/4 cup Brown sugar (divided: small amount in dough, remainder for filling) ### Roll out and fill with cinnamon sugar - 2 tbsp Ground cinnamon ### Bake and prepare the cream cheese glaze - 4 oz Cream cheese (for glaze), softened - 1 cup Powdered (confectioners') sugar (for glaze) ## Instructions ### 1. Mix and form the enriched dough Warm the milk to about 105–110°F (40–43°C) and stir in the yeast and 2 tablespoons of the brown sugar; let sit 5 minutes until foamy. In a large bowl, combine the gluten-free flour and salt, then whisk in the egg, melted/softened butter (reserve a tablespoon for the filling), and the yeast mixture to form a soft, slightly sticky dough. Mix until the dough is uniform and holds together; if it’s too dry add 1 tablespoon water, if too wet add 1 tablespoon flour. Scrape into a lightly oiled bowl, cover, and move to the next step. ### 2. First rise (proof) Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm draft-free spot until noticeably puffy, about 45–60 minutes. Gluten-free dough won’t double reliably, but should feel aerated and soft to the touch. While it rises, prep a 9x9-inch (or similar) baking pan by buttering or lining it with parchment. ### 3. Roll out and fill with cinnamon sugar Turn the risen dough onto a lightly floured surface and gently roll or press into a roughly 12x10-inch rectangle using a rolling pin or lightly oiled hands. Spread the reserved softened butter evenly over the surface, then sprinkle the remaining brown sugar and the ground cinnamon evenly on top, pressing lightly so the filling adheres. ### 4. Shape, cut, and second rise Starting on a long edge, tightly roll the dough into a log and pinch the seam to seal. Use a sharp knife or dental floss to cut the log into 6 even rolls and place them cut-side up in the prepared pan, leaving a little space between each. Cover loosely and let the rolls proof for 20–30 minutes until puffy; they will puff more in the oven. ### 5. Bake and prepare the cream cheese glaze Preheat the oven to 350°F (175°C) and bake the rolls for 18–22 minutes until the tops are golden and the centers are set but still soft. While the rolls bake, beat the softened cream cheese with the powdered sugar until smooth; add 1–2 teaspoons water or milk if needed to reach a pourable but thick glaze consistency. Keep the glaze warm at room temperature so it stays gooey when applied. ### 6. Glaze and serve warm As soon as the rolls come from the oven, spoon or pour the cream cheese glaze over them generously so it melts into the cracks and stays sticky. Let them cool for 5–10 minutes to set slightly, then serve warm for the stickiest, softest texture; leftovers reheat briefly in a microwave or oven to restore gooeyness. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 1697 kcal - Protein: 16.9 g - Carbohydrates: 251.5 g - Fat: 72.8 g - Saturated Fat: 43 g - Fiber: 12.4 g - Sugar: 138.7 g - Added Sugars: 131.6 g - Cholesterol: 280.8 mg - Sodium: 1902.3 mg - Potassium: 478 mg - Calcium: 347.9 mg - Iron: 3.7 mg - Vitamin D: 2.6 mcg ## Tips ### Warm milk, not hot Keep the milk around 105–110°F (40–43°C) so yeast blooms without being killed; if it’s too cool the foam won’t appear within 5 minutes. ### Think gentle, not kneading Gluten-free dough won’t develop gluten strands — mix until uniform and aerated, then stop; overworking or heavy kneading makes it dense. ### Use dental floss to cut Unflavored dental floss slices cleanly through the roll log without compressing the spirals, giving neat, evenly shaped rolls. ### Reserve butter for filling Spread the reserved softened butter thinly and evenly so the cinnamon sugar adheres and the layers release distinct swirls when sliced. ### Apply glaze while hot Keep the cream cheese glaze at room temperature and pour it over piping-hot rolls so it melts into seams and sets tacky instead of firm. ## Variations and Substitutions ### Dairy-free swap Replace milk with unsweetened oat or almond milk warmed to the same temperature, use a vegan butter and dairy-free cream cheese for the glaze; texture will be slightly softer but still delicious. ### Orange-cardamom twist Add 1 teaspoon grated orange zest to the filling and swap half the cinnamon for ground cardamom for a bright, slightly floral profile that pairs beautifully with the tangy glaze. ### Pecan or raisin add-in Scatter chopped toasted pecans or plumped raisins over the cinnamon sugar before rolling for extra texture and a deeper, toasty flavor. ### Make-ahead, bake fresh After shaping, cover the pan tightly and refrigerate overnight; in the morning let the rolls sit 20–30 minutes at room temperature while the oven heats, then bake as directed. ## Notes ### Storage and Make-Ahead Store cooled rolls in an airtight container at room temperature for up to 48 hours, placing a piece of parchment between layers to prevent sticking. For longer storage, freeze baked (un‑glazed) rolls individually wrapped for up to 2 months and thaw at room temperature. Reheat briefly in a 300°F oven for 6–10 minutes or microwave single servings for 15–25 seconds, then refresh with warm cream cheese glaze to restore stickiness. ### Serving Suggestions These sticky rolls are terrific with a bright accompaniment like sliced fresh citrus or roasted stone fruit to cut the richness, and a small dish of plain Greek yogurt balances the sweetness. For drinks, serve with bold coffee or a milk-forward latte in the morning, or a lightly sparkling apple cider for a weekend brunch; present them warm on a parchment-lined platter for a cozy, shareable look. ## Frequently Asked Questions ### My dough didn’t rise — what went wrong? Gluten-free doughs won’t double the way wheat doughs do, but they should look noticeably puffy and aerated; if there was no rise, check the yeast (it should foam when proofed in warm milk) and that your milk temperature was in the 105–110°F range. ### Can I make these without xanthan gum? The recipe assumes xanthan gum is in your GF blend for structure; if your blend lacks it, add 1/2 teaspoon per cup of flour or use a commercial blend that already contains it to avoid crumbly, fragile rolls. ### Why are my rolls dense in the center? Over-packing the pan or under-proofing before baking are common causes; leave a little space between rolls for oven rise, and allow the 20–30 minute second proof so the centers bake through without becoming gummy. ### How do I keep the glaze sticky after cooling? Applying the glaze while the rolls are hot lets it melt into the cracks and stay tacky; if it firms up later, warm briefly (microwave 10–20 seconds) or add a teaspoon of milk to loosen a small batch of glaze before spooning more on. ### Can I skip the egg for an allergy? You can try a flax egg (1 tablespoon ground flax + 3 tablespoons water) but expect a slightly different texture — the crumb will be a bit less tender and more cake-like, so increase overall hydration by a teaspoon or two if the dough seems stiff. ## Related Recipes and Guides - [Pumpkin Oat Muffins](https://www.topshelf.recipes/recipes/pumpkin-oat-muffins) - [Chocolate Chip Banana Muffins](https://www.topshelf.recipes/recipes/brown-butter-chocolate-chip-banana-muffins) - [Pad Krapow Pork](https://www.topshelf.recipes/recipes/pad-krapow-pork) - [Canning Peaches Light Syrup](https://www.topshelf.recipes/recipes/canning-peaches-light-syrup) - [Easy Homemade Yogurt Without Special Equipment](https://www.topshelf.recipes/recipes/easy-homemade-yogurt-without-special-equipment) - [Maple Bacon Butter Board with Cracked Pepper and Toastables](https://www.topshelf.recipes/recipes/maple-bacon-butter-board-cracked-pepper-toastables) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)