Gluten Free Cinnamon Rolls from Pizza Crust Mix

by Chelsea Lincoln in Featured Articles, Gluten Free, Recipes

We’ve heard from a lot of customers who really enjoy our Gluten Free Pizza Crust Mix. This kind of feedback always makes us really happy. We’ve also discovered how versatile the mix can be, thanks in part to our creative customers out there who are willing to experiment with it. We’ve received dozens of successful (and tasty!) recipes ranging from perogies and buns to soda bread and muffins. It’s wonderful to know that our customers are so adventurous in their cooking and baking!!

We’ve done some experimenting of our own here in the test kitchen, and discovered a fantastic Gluten Free Cinnamon Roll recipe. We hope that you try this and enjoy it!!

We also want to say thank you to everyone who has submitted such great recipes. If you have created a new recipe with this or any other Bob’s Red Mill product, please share it with us by submitting a recipe!

Gluten Free Cinnamon Rolls

1/4 cup Butter
1/2 cup Sugar
2 Eggs*
Yeast Packet (from package)
1 cup Warm Water
1 – 16 pkg Gluten Free Pizza Crust Mix
Rice Flour for dusting

1/4 cup Butter, melted
1/2 cup Brown Sugar
2 tsp Cinnamon

* To replace the eggs, combine 2 Tb Flaxseed Meal with 6 Tb of water; mix and let stand 5 minutes.

Preheat the oven to 375°F.

Add 1 Tb of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. Cream together the butter and sugar. Add eggs, one at a time, making sure to blend in completely.

Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes. Heavily dust a foot long sheet of wax paper with rice flour. Spread batter over the length of the wax paper, about 19 inches. Using warm water, wet your hands and press the batter outward to fill the sheet. Keep your hands wet. Once the batter evenly covers the wax paper, brush melted butter over the batter from edge to edge.

Combine the cinnamon and sugar and then sprinkle mixture over the batter from edge to edge. Pick up the short end of the wax paper and begin carefully rolling the batter over itself like you would a jelly roll. Cut the roll into 1 ½ inch pieces and gently place the disks into the 8 x 8 inch greased pan. It is okay to crowd them.

Let the rolls rise in a warm place for 30 minutes. Bake for 20 – 25 minutes. Remove from oven, cool until the butter stops bubbling then flip out onto a plate. Makes 8 cinnamon rolls.

About The Author
Chelsea Lincoln Google: Chelsea Lincoln
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38 Responses to “Gluten Free Cinnamon Rolls from Pizza Crust Mix”

    • Hi there,
      The yeast packet is equal to 2 ½ tsp Active Dry Yeast.
      Amanda C.
      Bob’s Red Mill

  1. I made these last week for family and they were fantastic! The whole family loved them, even non-gluten free family! Thanks for such an awesome recipe, it is a delicious special treat!

  2. I tried this recipe for Christmas and was delighted in how they turned out! I’ve tried many other recipes and this one hit the spot. They tasted very much like the ones I used to enjoy as a child that were not gluten free. Thank you!

  3. Kind of frustrated, I’ve made three batches over the last two months and each one has shrank really bad. I can’t figure out what I’m doing wrong. I’ve made them in the past and never had this issue. Why are they shrinking and getting hard?

    • Hi Olivia,

      Our recipe specialist suggests to check the temperature of your oven (make sure it’s baking accurately), as this could be due to the temp being too high. The other possibility is that the mix is old- check the sell by date on the side of the package. My two cents: go back to the original recipe and follow it precisely. As I make things over and over again, I tend to adapt and change things without meaning to. In the meantime, can you email me your address? I’d like to send you some coupons. My email is cassidy at

  4. I am about to adapt this to a cinamon sugar cookie recipe with rootbeer flavored vanilla frosting all gluten free nut free because of the alergies of my daughters teachers son. i made the crust for my kids and they were very full after 1/3 of the amount the greasy gluten filled stuff they usually eat takes to fill them up!!! i will let yall know how it went!!

  5. I’m so sad. I made this recipe as a trial run for Christmas morning and I totally failed. My rolls were too soft and I couldn’t even pick them up to get them in the pan. They just spread out into cinnamon rolls blobs. I am still going to let them rise and see how they taste, because in the end the taste is the most important thing. But I’m not hopeful. I’m not sure where I went wrong.

    • I am so sorry to hear that. I’m not sure what could have gone wrong. We hear great stuff about that recipe all of the time. To make up for your trouble, I would be happy to send you a new bag and some free product coupons. I’ll shoot you an email to get your info.

  6. Thank you! It was my family tradition to make cinnamon rolls each holiday as breakfast. When my daughter and I went GF, we were concerned that we couldn’t continue our tradition. I’ve tried so many recipes but none looked like the real thing. These rolls are currently baking and smell and look like real cinnamon rolls. Thank you again!

  7. Made these for my daughter and they are great. My whole family loved them so I don’t have to make a different batch with whole flour.
    Thank you

  8. What about in the bread maker? I only have a hand mixer and the last time I attempted to blend water and “flour” with it the mixture tried getting up into my hand mixer. Bleh!

    • You could try the bread maker. I’d recommend the dough setting, if you have one. Gluten free dough is so much more sticky than regular dough, which is why the hand mixer didn’t work so well. Otherwise, you could also try hand mixing.

  9. Made these today and they came out of the oven and they were beautiful! Let them sit to cool and they SHRANK! They were still pretty tasty, just not as pretty as they were when they cam out of the oven. What did I do wrong?!?

    • Melissa,

      I am so sorry to hear that. I’m not sure what might have gone wrong, but I’ll ask our baking experts for some insight. More info to come.

    • Hi Melissa,

      Our baking expert thinks they may not have been cooked long enough. If you try this recipe again, maybe allow a few more minutes until they are browned? It’s so hard to say with different ovens, but we’re sorry it didn’t work out as you had hoped.

  10. Hi there, I made these last night and the recipe on the package calls for 3 1/4 cups of the flour. I measured it out and it looked to be closer to 2 1/4 cups in the package. I cut all the wet ingredients to match the recipe on the package because I only had one package of the mix, and they came out very dense…so I think it might be a typo. (I also cut the amount of yeast accordingly, so if it was really meant for 2 1/4 cup amount of flour, this is probably another reason).

    Is this supposed to be made with just one package of the pizza crust mix?



  11. I also am having a problem with the pizza crust mix receive for the cinnamon rolls – is the 3-1/4 cup of the mix a typo or do I need 2 bags as one bag only equals 2-1/2 cups?

  12. Hi there – I’m a little confused by the dimensions of the dough before it’s rolled? The recipe makes it sound like the rectangle should be 12 x 19 but that seems huge! Should the dough be very thin when we roll it up?

    • Paula,

      Yes, the dough should be thin when it’s rolled up. If you can’t get it to work, just let it be a little thicker. This is a very popular recipe and folks have a lot of success with it, so I hope it works out well for you.

  13. These were amazing! I was surprised with the ease of the recipe and how good they tasted. I did make one change in that I sprayed the wax paper with coconut oil before dusting with rice flour. This made rolling up the cinnamon rolls quite easy.

    I will making these again for other special occasions.

  14. Michelle Hansen

    I live in the mountains of CO at 10,000 ft. elevation. Any changes needed for high altitude baking? Thanks!

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