Soft, Gooey Gluten-Free Cinnamon Rolls in Denver

Cinnamon rolls are the pastry gluten-free folks miss most. Without gluten, dough tends to tear instead of stretch, and rolls bake up crumbly instead of pillowy.

The secret is patience

Good gluten-free dough needs time to hydrate. Letting the flours fully absorb moisture gives the dough the soft, rollable texture that makes a proper swirl — and keeps the crumb tender after baking.

Then comes the generous cinnamon-sugar filling and the frosting, added at the end so every roll is glossy and gooey.

Warm them up at home

Picking up on Sunday? Warm a roll for 10–15 seconds in the microwave or a few minutes in a low oven. Shipping orders travel with frosting packed separately so they arrive looking their best.

How to get them

Cinnamon rolls are part of our weekly Friday 7am drop. They sell out, so set a reminder — or join The Baker's Circle to hear about drops first.