Gluten-Free Cinnamon Roll Wreath

There’s something about the smell of cinnamon and warm butter that makes a kitchen feel like home — I remember pulling a soft, fragrant batch of rolls from the oven on a drizzly morning and feeling like everything was going to be all right. If you’ve ever hesitated to make sweet yeasted treats because of gluten-free worries, I want to reassure you: this Gluten-Free Cinnamon Roll Wreath is forgiving, cozy, and simpler than it looks. I’ll walk you through each step so you can relax as the dough rises, take comfort in familiar flavors, and enjoy a beautiful wreath straight from your own oven. If you like easy holiday-style baking, you might also enjoy a crispy, chewy twist on treats I love like these crispy, chewy gluten-free churros I often make when I want something extra cozy.

A Quick Look at This Gluten-Free Cinnamon Roll Wreath Recipe

This Gluten-Free Cinnamon Roll Wreath brings together King Arthur Gluten-Free Bread Flour and warm, milky dough for a tender, reliable texture you can count on. It’s comforting and straightforward: a dough that rises, a cinnamon-sugar filling, simple shaping into a wreath, and a sweet glaze to finish. It’s a great everyday recipe because it uses pantry-friendly ingredients and forgiving techniques — you don’t need perfect rolling or fancy tools. If you love cinnamon rolls but want something a little more celebratory to share, this wreath is a warm, inviting way to do it.

Ingredients You’ll Need for Gluten-Free Cinnamon Roll Wreath

Below I’ll break things into essentials, optional add-ons, and easy substitutions so you can shop or swap with confidence. Everything listed is gluten-free and friendly for a homestyle kitchen.

Essentials

4½ cups (680g) King Arthur Gluten-Free Bread Flour — this blend gives structure and a familiar bread-like crumb that makes the rolls tender but stable.
⅓ cup (65g) granulated sugar — sweetens the dough gently.
2¼ teaspoons instant yeast — the workhorse that gives rise and lift. Instant yeast mixes right into the dry ingredients for ease.
2 teaspoons kosher salt — balances flavor.
1 teaspoon baking powder — gives a little extra lift and helps texture.
1¼ cup (295ml) water, room temperature — hydrates the dough.
1 cup (236ml) whole milk, room temperature — adds richness and softness.
2 large eggs — bind and enrich the dough for better texture.
6 tablespoons (85g) butter, melted — adds flavor and tenderness.

Optional Add-ons

1 cup (213g) brown sugar — for the cinnamon-sugar filling; light or dark both work and are gluten-free.
2 tablespoons ground cinnamon — the classic warming spice for the filling.
8 tablespoons (113g) butter, melted — to brush on the rolled dough before adding sugar; optional but comforting.
1 cup (120g) powdered sugar — for the glaze.
1–2 tablespoons milk of choice — to thin the glaze to your preferred consistency (dairy, almond, oat, etc.).
¼ teaspoon vanilla extract — a gentle flavor boost in the glaze.

Substitutions and Shortcuts

Flour: If you don’t have King Arthur Gluten-Free Bread Flour, use another high-quality gluten-free bread flour blend with similar protein/starch balance. Stick to blends marketed for yeast breads for best results.
Milk: Swap whole milk for a plant-based milk such as oat or almond if you want dairy-free; use the same volume, and choose an unsweetened variety.
Butter: Use a dairy-free margarine or coconut oil (mild flavor) in the same amounts if you need dairy-free choices.
Brown sugar: You can make a quick brown sugar substitute by mixing granulated sugar with a tablespoon of molasses per cup, but pre-made brown sugar is simplest.
Yeast: Instant yeast is called for for convenience. If you only have active dry yeast, dissolve it in the warm water first and let it bloom for 5–10 minutes before mixing into the dough.
Speedy rise: If you’re short on time, place the covered dough in a warm (not hot) oven with just the light on or on top of a warm appliance. The dough will rise a bit faster, but still allow flavor to develop.

How to Make Gluten-Free Cinnamon Roll Wreath Step-by-Step

I like to keep this process calm and encouraging — gluten-free doughs behave a little differently, but you don’t need perfection to end up with something delicious. Read through the steps, gather your ingredients, and give yourself a relaxed hour or two to enjoy the process.

Prepare your workspace and pre-measure ingredients.
- Set the milk and water out to reach room temperature if they’re chilled; eggs too. This helps the yeast do its job without shock.
- Line a baking sheet with parchment or a nonstick mat and have a small bowl of extra flour for dusting.
Mix the dry ingredients.
- In a large bowl, whisk together 4½ cups (680g) gluten-free bread flour, ⅓ cup (65g) granulated sugar, 2¼ teaspoons instant yeast, 2 teaspoons kosher salt, and 1 teaspoon baking powder. Make sure the salt and yeast are on opposite sides of the bowl if you’re measuring carefully — this is a gentle habit that keeps yeast happy.
Whisk the wet ingredients.
- In a separate bowl, whisk 1¼ cup (295ml) room-temperature water, 1 cup (236ml) room-temperature whole milk, and the 6 tablespoons (85g) melted butter together. Add the 2 large eggs and whisk until smooth and slightly frothy.
Combine to form the dough.
- Gradually pour the wet mixture into the dry ingredients while stirring with a sturdy spoon or a sturdy spatula. The dough will be softer than traditional wheat dough — that’s normal for gluten-free yeast doughs. Scrape the sides and make sure everything is incorporated. It should be a sticky, slightly tacky dough that holds together when pulled.
First rise — relaxed and warm.
- Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm place for 30–45 minutes. The dough will puff and look a touch airy; it may not double exactly like wheat dough, and that’s okay. The key is a visible lift and a lighter feel.
Prepare the filling.
- In a small bowl, mix 1 cup (213g) brown sugar with 2 tablespoons ground cinnamon until evenly combined. Melt an additional 8 tablespoons (113g) butter and have it nearby for brushing.
Roll the dough out gently.
- Lightly dust a silicone mat or a clean work surface with a little gluten-free flour. Turn the dough out and gently press it into a 15×10-inch rectangle using floured hands and a rolling pin. It may resist a bit — take your time and patch any cracks with your fingers. A slightly rustic look is fine.
Add the butter and cinnamon-sugar.
- Brush the melted butter evenly over the surface of the dough, leaving a small margin at one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing lightly so it sticks.
Roll and slice into rolls.
- Starting at the long edge, roll the dough carefully into a log. Use a sharp knife or dental floss (unflavored) to slice the log into 12 even pieces. If the log squishes, chill it briefly (5–10 minutes) to firm it up.
Form the wreath.

On the prepared baking sheet, arrange 6 of the rolls in a circle to form the outer ring. Cut the remaining 6 rolls in half and place the halves in the center to make the inner ring — this creates a pretty wreath with an inner and outer layer. Leave a little space so the rolls can puff and touch during the second rise.

Second rise — patient and cozy.

Cover the arranged wreath lightly with a towel and let it rise another 20–30 minutes. You’re aiming for a gentle puff; the rolls should look fuller but not over-expanded.

Bake.

Preheat the oven to 350°F (180°C). Bake the wreath for 25–30 minutes, or until the rolls are golden brown and the centers feel set. If the top browns too quickly, tent with foil for the last 5–10 minutes.

Make the glaze.

While the wreath is warm, whisk together 1 cup (120g) powdered sugar with 1–2 tablespoons milk of choice and ¼ teaspoon vanilla extract until smooth. Drizzle the glaze over the warm wreath or spread it lightly with a spoon.

Serve and enjoy.

Let the wreath cool slightly, then pull apart to serve. The rolls are best the day they’re baked but will keep covered at room temperature for a day or two. Reheat gently before serving if you like them warm.

Tip: If you want to experiment, I often pair this wreath with lighter gluten-free treats for a brunch spread; you might enjoy pairing it with a simple coffee cake or even some airy, fun pancakes like my notes on gluten-free donuts offer for inspiration.

Common Mistakes to Avoid

Mistakes are part of learning in the kitchen — they teach us what our dough likes. I’ve made these and learned to laugh, then tweak the next time. Here are three common areas where home bakers sometimes stumble, and gentle fixes you can use.

Mistake 1: Dry or crumbly texture

A dry or crumbly roll usually means the dough needed more hydration or was rolled too aggressively. Gluten-free doughs often require a bit more moisture than you expect. If your dough seems dry when mixing, add a tablespoon of water or milk at a time until it comes together as a tacky, slightly sticky mass. When rolling, use gentle pressure and patch cracks with floured fingertips rather than forcing the dough flat.

Mistake 2: Over-mixing or underproofing

Over-mixing can lead to a denser texture; underproofing leaves rolls tight and heavy. Mix until the ingredients are just combined — you don’t need to knead. For proofing, give your dough time to show a visible puff. It won’t always double like wheat dough, but it should look lighter and airy. If your kitchen is cool, find a slightly warm spot (like near a warm appliance) to let it rise more comfortably.

Mistake 3: Substitution slip-ups

Swapping ingredients is part of home cooking, but not all swaps are equal. Using a gluten-free blend not meant for yeast baking can yield gummy or flat rolls. If you need to swap milk or butter, use dairy-free options with similar fat content to keep texture close to the original. When replacing yeast with baking powder alone, expect different flavor and texture — this wreath relies on yeast for its characteristic lift.

Serving Suggestions for Gluten-Free Cinnamon Roll Wreath

This wreath is cozy on its own, but I love small, simple pairings that keep the table relaxed and welcoming. Here are three easy ways I serve it depending on the occasion.

Enjoy it with a small, warm beverage and soft fruit

A steaming mug of coffee, a milky chai, or hot apple cider pairs beautifully. Add a bowl of sliced pears or berries for a fresh contrast to the sweet rolls.

Serve it as part of a relaxed brunch spread

Put the wreath at the center of the table with a tray of simple savory options like scrambled eggs, roasted sweet potatoes, and a green salad. The sweetness of the wreath complements savory bites nicely and keeps things family-friendly.

Share it for a casual dessert or afternoon treat

I like to tear the rolls and serve them alongside vanilla yogurt or a small scoop of dairy-free whipped topping. It’s an easy, no-fuss dessert that feels special without being formal.

Conclusion

I love how this Gluten-Free Cinnamon Roll Wreath brings simple ingredients and a little patience together for something celebratory and homey. It’s forgiving enough for busy mornings and comforting enough for slow weekends, and it fits naturally into the rhythm of a gluten-free kitchen. If you want more ideas or a different take on the same cozy flavors, I sometimes look at other recipes like Meaningful Eats’ Gluten-Free Cinnamon Roll Wreath for inspiration, and I also enjoy comparing techniques with reads like Let Them Eat Gluten Free Cake’s Gluten Free Cinnamon Roll Wreath. Make it, share it, and don’t worry if your wreath looks a little rustic — it will taste like warmth and kindness, and that’s the best part.

FAQs About Gluten-Free Cinnamon Roll Wreath

Can I make the Gluten-Free Cinnamon Roll Wreath dairy-free?

Yes — the Gluten-Free Cinnamon Roll Wreath adapts well to dairy-free swaps. Use a plant-based milk such as oat or almond in place of whole milk and choose a dairy-free butter or margarine for the melted butter amounts. Keep volumes the same and expect a slightly different flavor, but the dough will still rise and the rolls will be tender.

How do I fix a Gluten-Free Cinnamon Roll Wreath that’s too dense?

If your Gluten-Free Cinnamon Roll Wreath turns out dense, common causes are underproofing or overworking the dough. Next time, allow the dough to rise until it shows a visible puff and avoid vigorous kneading or mixing after the wet and dry ingredients come together. Also confirm your yeast is active — if it’s old, it may not produce enough lift.

Can I prepare the Gluten-Free Cinnamon Roll Wreath ahead of time?

Yes, you can assemble the Gluten-Free Cinnamon Roll Wreath ahead. After cutting the rolls and arranging the wreath, cover it tightly and refrigerate for up to 12–16 hours; let it come to room temperature and finish the second rise before baking. Alternatively, bake the wreath and reheat gently when ready to serve.

Will different gluten-free flours change my Gluten-Free Cinnamon Roll Wreath?

Different gluten-free blends can change texture. The Gluten-Free Cinnamon Roll Wreath recipe relies on a bread-style blend for structure; if you use a blend with more starch and less protein, the texture may be softer or slightly gummy. Stick to a yeast-friendly bread blend for the most reliable crumb.

How do I keep my Gluten-Free Cinnamon Roll Wreath from drying out?

To keep the Gluten-Free Cinnamon Roll Wreath moist, don’t over-bake — check for a golden top and set centers. Brush the rolls with melted butter after baking for extra softness, and store covered at room temperature for a day or two. Rewarm gently in the oven or microwave before serving to refresh the texture.