There’s something magical about the aroma of freshly baked cinnamon rolls wafting through the home. Just imagine: warm, soft dough enveloping sweet carrots and aromatic spices, topped with a creamy glaze. If your mouth isn’t watering already, you must try making Gluten Free Carrot Cake Cinnamon Rolls. It’s a perfect way to merge the classic comfort of a carrot cake with the gooey goodness of cinnamon rolls.

Pin this for later!

When you’re craving a treat that’s quick and satisfying, look no further. These cinnamon rolls are not only easy to whip up—they’ll have your friends and family asking for the recipe! Rich in flavor and delightful in texture, they’re great for breakfast, snack time, or even a festive gathering. With a few pantry staples, you can create a warm, delectable masterpiece that’s sure to impress.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Gluten Free Carrot Cake Cinnamon Rolls
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Gluten Free Carrot Cake Cinnamon Rolls

Why You’ll Love This Recipe

Simple & Quick: Ready in approximately 120 minutes, including rising time, making them a perfect weekend treat.
Irresistible Flavor: The combination of sweet carrots, fragrant spices, and creamy glaze creates a breakfast delight.
Eye-Catching Appeal: These rolls look as fantastic as they taste—golden, flaky, and oozy.
Flexible Serving: Perfect for brunch, dessert, or just an afternoon treat with coffee.
Diet-Friendly Options: Gluten-free without compromising flavor—everyone will want a piece!

Ingredients You’ll Need

1 (16 ounce) bag Bob’s Red Mill Gluten Free Bread Mix: This is essential for the dough’s structure. Avoid using all-purpose flour for best results; it’ll affect the texture.
½ cup white sugar: Sweetens the dough perfectly. You can substitute with coconut sugar if desired for a deeper flavor.
2 ¼ teaspoons instant yeast (one standard packet): Make sure it’s instant yeast to enable a reliable rise.
1 teaspoon baking powder: This adds extra lift to the rolls.
½ teaspoon salt: A crucial component that enhances flavor.
1 ¼ cup whole milk: Warmed to activate the yeast. If dairy-free, almond milk works too.
2 eggs, room temperature: Gives the dough richness. Room temperature helps in mixing evenly.
6 tablespoons butter, melted then cooled slightly: Adds moisture to the dough. Avoid overheating to retain flavor.
2 teaspoons vanilla: A splash of vanilla enhances the sweetness.
~¼ cup gluten-free all-purpose flour for rolling: Reserved for dusting the work surface—prevents sticking without affecting the dough consistency.
6 tablespoons softened butter: This is for spreading on the rolled-out dough.
¾ cup white sugar: For the filling, mixing with spices for a delectable sweet layer.
1 ½ tablespoons cinnamon: The star spice in this roll that brings warmth.
¾ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves: These spices give a cozy flavor reminiscent of carrot cake.
½ cup chopped walnuts or pecans (optional): Optional for crunch; these can be omitted if nut-free is desired.
¼ cup melted butter: This is for drizzling over the rolls before baking.
4 ounces plain cream cheese: Essential for the creamy glaze.
1 ½ cups powdered sugar: Sweetens and thickens the glaze.
1 teaspoon vanilla: Adds depth to the cream cheese glaze.

How to Make Gluten Free Carrot Cake Cinnamon Rolls

Prepare the Dough: In a stand mixer, combine the Bob’s Red Mill Gluten Free Bread Mix, 2 ¼ teaspoons instant yeast, ½ cup white sugar, ½ teaspoon salt, and 1 teaspoon baking powder. Mix on low with the dough hook until combined.
Activate the Yeast: Warm 1 ¼ cups whole milk in the microwave for about 1 minute until warm but not hot—similar to bath water. With the mixer on low, slowly pour in the milk, followed by 6 tablespoons melted and slightly cooled butter, room-temperature eggs, and 2 teaspoons vanilla. Mix for about 30 seconds before scraping down the sides of the bowl.
Add Carrots: Stir in finely grated carrots, then knead the dough on medium/low speed for about 5 minutes. Allow the dough to sit for a few minutes.
Mix Filling Ingredients: In a separate bowl, whisk together ¾ cup white sugar and all the spices (1 ½ tablespoons cinnamon, ¾ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves) then set aside.
Prepare Surface: Using the reserved gluten-free all-purpose flour, lightly dust a floured surface, like parchment paper. Transfer the dough and roll it into a rectangle measuring 12×15 inches.
Spread Butter: Brush the softened 6 tablespoons of butter over the dough evenly, then sprinkle the spiced sugar mixture. If desired, add ½ cup chopped walnuts or pecans.
Slice the Rolls: From the 15-inch edge, use a pizza cutter to slice 12 strips about 1 ¼ inches wide each. Alternatively, for larger rolls, cut 10 strips at 1 ½ inches wide.
Roll and Place: Gently roll each strip into a roll and arrange them in a greased 9×13 baking pan.
First Rise: Cover the pan with plastic wrap then a dish towel. Let them rise in a slightly warm place (like on top of the oven) for about 1 hour until they puff up.
Preheat Oven: When the rolls are near the end of their rise, preheat the oven to 350°F (175°C).
Bake: Bake for 24-30 minutes until the edges are golden and the rolls are fragrant.
Prepare Glaze: In a bowl, whisk together ¼ cup melted butter and 4 ounces plain cream cheese until smooth, slowly adding 1 ½ cups powdered sugar in halves until creamy. Mix in 1 teaspoon vanilla.
Glaze and Serve: Once the rolls cool for about 5 minutes, pour the glaze generously over the top and dig in!

Storing & Reheating

Store leftover rolls in an airtight container at room temperature for up to 3 days. If you want to store them longer, placing them in the fridge will keep them fresh for about a week. For freezing, wrap individual rolls tightly in plastic wrap, then in aluminum foil, and they’ll last up to 3 months. To reheat, pop them in a 350°F oven for about 10 minutes; this helps revive their softness, although texture may slightly change after freezing.

Chef’s Helpful Tips

Avoid using too hot milk; it can kill the yeast. Always aim for warm, not steaming.
Ensure room temperature eggs mix in smoothly, providing better dough consistency.
If the dough feels too sticky, dust your hands and work surface with more gluten-free all-purpose flour.
Feel free to experiment with flavors—try adding orange zest or golden raisins for extra flair.
For a richer flavor, make your rolls ahead of time and bake them fresh the next day after they’ve risen overnight in the fridge.

There’s nothing quite like the feeling of sinking your teeth into one of these soft, warm rolls, celebrating the delightful taste of Gluten Free Carrot Cake Cinnamon Rolls. Whether it’s a cozy family breakfast or a festive gathering, you’ll find joy in sharing—or simply enjoying—these scrumptious treats.

Recipe FAQs

Can I use a different gluten-free flour mix?

Absolutely! While Bob’s Red Mill Gluten Free Bread Mix works excellently for these cinnamon rolls, you can try another gluten-free flour blend. Just ensure it contains a binder like xanthan gum as this will help maintain the texture.

How do I make these vegan?

To make these rolls vegan, try replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg). Use plant-based butter and almond milk to keep the recipe dairy-free.

What if my dough doesn’t rise?

If the dough doesn’t rise, it could be due to old yeast. Make sure your yeast is fresh and activated properly. If your dough is cold, try placing it in a warmer area to encourage rising.

Can I make these rolls ahead of time?

Yes! You can make these rolls the evening before. Follow the steps until the first rise, then cover and refrigerate overnight. In the morning, let them come to room temperature and rise further before baking.

⭐ If you make my Gluten Free Carrot Cake Cinnamon Rolls recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇