These gluten free cinnamon sugar palmiers are flaky, buttery, and coated in crispy caramelized cinnamon sugar. They look fancy but they’re actually pretty simple to make.

If you’ve ever seen palmiers at a bakery and thought they must be complicated, I promise they’re not. It’s basically a layered dough that you fold up, slice, and bake. That’s really it.

The dough comes together quickly with a few pantry staples, and the cinnamon sugar does most of the heavy lifting when it comes to flavor. You roll the dough right on top of it so every layer is packed with sweetness.

And yes, these are 100% gluten free. No one will be able to tell the difference. They come out just as crispy and caramelized as the traditional version.

They’re perfect with coffee, great for sharing, and honestly dangerous to have sitting on your counter because they disappear fast.

Why You’ll Love This Recipe

Gluten Free Puff Pastry From Scratch – Finding gluten free puff pastry at the store is nearly impossible, so this recipe lets you make your own flaky, buttery dough at home with just a few simple ingredients.

They Look Super Impressive – That classic heart-shaped swirl pattern makes these palmiers look like you spent hours in the kitchen, but the folding technique is actually really simple once you try it.

They Get Perfectly Caramelized – The cinnamon sugar coating caramelizes in the hot oven and creates this incredible crispy, crackly exterior that honestly tastes like a fancy French bakery treat.

Nobody Will Know They’re Gluten Free – The combination of gluten free 1-to-1 baking flour and tapioca starch gives these palmiers a light, flaky texture that tastes just like the real deal.

Ingredients

2 cups Gluten Free 1-to-1 Baking Flour
1/4 cup Tapioca Starch
1 tbsp Granulated Sugar
1/2 tsp Salt
1 cup Very Cold Unsalted Butter, cut into small cubes
1/3 cup Ice Water
1 tsp White Vinegar
1/2 cup Granulated Sugar (for filling)
1 1/2 tsp Ground Cinnamon (for filling)

How to Make

Step 1

In a large bowl, whisk together the gluten free 1-to-1 baking flour, tapioca starch, 1 tablespoon sugar, and salt. Add the cold butter cubes and toss to coat. Use a pastry cutter to work the butter in, leaving some pieces about pea-sized. Drizzle in the ice water and vinegar, tossing with a fork until the dough just holds together. Shape into a rectangle, wrap in plastic, and refrigerate for 1 hour.

Step 2

Mix the 1/2 cup sugar and cinnamon together. Generously sprinkle your work surface with about one-third of the cinnamon sugar. Roll the dough out on top of the cinnamon sugar into a 10×16-inch rectangle, sprinkling more cinnamon sugar over the top as you roll.

Step 3

With the long side facing you, fold both long edges inward to meet at the center. Sprinkle the remaining cinnamon sugar over the top. Fold one half over the other like closing a book so you have a long, narrow, layered log. Wrap tightly in plastic and freeze for 20 minutes.

Step 4

Preheat the oven to 400 F and line two baking sheets with parchment paper. Slice the chilled log crosswise into 1/3-inch-thick pieces. Place them flat on the baking sheets, spacing about 2 inches apart.

Step 5

Bake for 10 minutes, then carefully flip each palmier. Bake for another 5 to 7 minutes until caramelized and deep golden. Transfer to a wire rack to cool and crisp up completely.

Helpful Tips

Keep the Butter Really Cold

This is probably the most important thing for getting flaky palmiers. Cut your butter into small cubes and put them back in the fridge (or even the freezer for 10 minutes) before you start mixing. If the butter warms up and gets soft, it blends into the flour too much and you lose all those flaky layers.

When you use the pastry cutter, stop while there are still visible pea-sized chunks of butter in the dough. Those little pieces are what create pockets of steam in the oven, which gives you that puff and flakiness.

If at any point while you’re working the dough it starts feeling soft or greasy, just pop it back in the fridge for 15 minutes before continuing.

Don’t Skip the Vinegar

That one teaspoon of white vinegar might seem random, but it actually helps keep the dough tender. With gluten free baking, doughs can sometimes turn out stiff or crumbly, and the vinegar works against that by keeping things soft without making the dough sticky.

You won’t taste it at all in the finished palmiers. Just add it right along with the ice water and toss everything together with a fork.

Use Cinnamon Sugar Instead of Flour on Your Surface

When you roll out the dough, you’re using the cinnamon sugar mixture as your dusting surface instead of flour. This is a key part of the recipe because the sugar gets pressed right into the layers and caramelizes when it bakes. Don’t be shy with it.

Spread about a third of the cinnamon sugar on your counter before you put the dough down, then keep sprinkling more on top as you roll. You want it coating every surface so each layer of the palmier has that sweet cinnamon crunch.

If you accidentally use flour on the surface out of habit, you’ll end up with palmiers that taste flat and don’t caramelize properly.

Frequently Asked Questions

Can I use store-bought gluten free puff pastry instead of making the dough from scratch?

Absolutely, and it will save you a lot of time. If you can find a gluten free puff pastry brand you like, just thaw it according to the package directions and pick up the recipe at step 2 where you roll the dough out with the cinnamon sugar.

Keep in mind that the homemade version in this recipe gives you a flakier, more buttery result since it is made specifically for palmiers. But store-bought works great when you are short on time.