Cinnamon Rolls (Gluten-Free, Dairy-Free)

My gluten-free cinnamon rolls recipe creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls can also be made dairy-free!

Maybe I just have a sweet tooth, but I don’t know if there’s anything better than freshly baked cinnamon rolls fresh out of the oven! These gluten-free cinnamon rolls are tender, soft, sweet, fluffy and taste absolutely incredible.

MAIN INGREDIENTS NEEDED TO MAKE Gluten-Free Cinnamon Rolls

• Gluten-Free Flour – I used my favorite gluten-free baking flour, Bob’s Red Mill 1:1. (Whatever flour you decide to use, it must include xanthan gum. If it doesn’t, add 1 teaspoon of xanthan gum in with the flour before mixing).

• Yeast – You’ll need to get your hands on some active dry yeast which will give a beautiful rise to these cinnamon rolls.

• Eggs

• Milk & butter – I used non-dairy but if you don’t want dairy-free rolls, just use regular milk and butter!

• Sugar & Powdered Sugar – I used regular white sugar, but see “Tips” section for alternatives.

• Cinnamon

• Baking Powder

• Vanilla Extract

TIPS & Adjustments When MAKING THIS Gluten-Free Cinnamon Rolls RECIPE

• If you want to make these cinnamon rolls lower in sugar, you can sub the white sugar & powdered sugar with Lankanto.

• Want to make these cinnamon rolls vegan? You can try using silken tofu, flax eggs or powdered egg replacers instead of regular eggs!

• The secret to super tender cinnamon rolls is room temperature butter beaten into the dough. This technique works best if the butter is very soft.

Gluten-Free Cinnamon Rolls

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Recipe by Samantha Course: DessertCuisine: AmericanDifficulty: Medium

Servings

9

servings

Prep time

1

hour 

Cooking time

30

minutes

Total time

1

hour 

30

minutes

This gluten-free cinnamon rolls recipe creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls can also be made dairy-free!

Ingredients

• For the dough:

• 1 Cup Unsweetened Non-Dairy Milk
  

• 1/3 cup + 1 tablespoon sugar, divided
  

• 2 ¼ Tsp Active Dry Yeast
  

• 2 eggs, at room temperature
  

• ¼ Cup Dairy-Free Butter, melted
  

• 1 Tsp Vanilla Extract
  

• ¼ teaspoon salt
  

• 3 Cups All Purpose Gluten-Free Flour, see Notes

• 2 teaspoons baking powder
  

• For the filling:
  

• 3 Tablespoons Non-Dairy Butter, softened
  

• ½ Cup Sugar

• 2 Tablespoons Cinnamon
  

• For the icing:
  

• 1 cup powdered sugar
  

• 2 tablespoons non-dairy butter, softened
  

• 1 tablespoon unsweetened non-dairy milk
  

Directions

• Warm dairy-free milk in microwave for about 30 seconds, then add 1 tablespoon sugar plus yeast to warm milk and let sit for 10 minutes, until mixture starts to foam. 
• Transfer yeast mixture to a large bowl with egg, remaining sugar, melted butter, vanilla extract, and salt, give it a quick stir to combine.
• Add in gluten-free flour and baking powder, mix until a sticky dough forms. 
• Transfer dough to a floured surface and knead for 10 minutes, before forming into a ball and placing into a lightly greased bowl. Cover the bowl with a towel and leave in a warm place to proof for 1 hour. 
• Roll out dough on a lightly floured surface into a rectangle measuring approximately 13×9 inches. 
• Make filling by adding the sugar and cinnamon to a small bowl, spread softened butter evenly on top of dough before sprinkling with cinnamon and sugar. 
• Roll dough into a log and cut into 8 or 9 even cinnamon rolls before transferring to a greased 9×9 inch baking pan. Cover again with a towel and leave to proof for another hour. 
• Preheat your oven to 375F, remove towel, and bake cinnamon rolls for 25-30 minutes. Transfer to a wire rack to cool while you make the icing by mixing all ingredients in a bowl then drizzle over top of cooled cinnamon rolls.

Recipe Video

Notes

• All Purpose Gluten-Free Flour: Your flour must include xanthan gum, if it doesn’t, add 1 teaspoon of xanthan gum in with the flour before mixing.
• Storage: These rolls will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.

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