Gluten-Free and Dairy-Free Cinnamon Rolls (with sticky pecans!)
These Gluten-Free Pecan Cinnamon Rolls are soft, fluffy, and topped with a gooey caramelized pecan glaze that makes every bite irresistible! Made completely dairy-free with coconut oil and gluten-free flour, they’re a cozy homemade treat that everyone can enjoy. Perfect for brunch, holidays, or weekend baking, this easy recipe proves that gluten-free cinnamon rolls can be just as rich and delicious as the classic kind!
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Servings: 9 servings
Equipment
- 1 stand mixer with dough hook attachment
- 1 9-inch baking dish
Ingredients
For the cinnamon rolls:
- 1 cup non-dairy milk warmed to 110 degrees Fahrenheit (I used canned light coconut milk)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 1 egg plus 1 egg yolk at room temperature
- 1/4 cup coconut oil melted
- 3 cups gluten-free bread flour plus more for rolling
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the filling:
- 1/4 cup coconut oil melted
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
For the sticky pecan topping:
- 1/4 cup coconut oil
- 1 cup brown sugar
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/4 teaspoons salt
- 1 1/2 cups pecans roughly chopped
Instructions
- Start by warming your milk in a medium bowl to about 110° Fahrenheit. Do this in either the microwave for about 30-40 seconds, or over low heat on the stove for 2 minutes.
- Once milk is warm, add the active dry yeast, sugar, and melted coconut oil. Give it a gently whisk to combine, then let that sit for a couple minutes while you continue on with the recipe.
- To the bowl of an electric mixer fitted with the dough hook attachment, add the gluten-free bread flour, baking powder, baking soda, and salt. Turn the mixer on low until the dry ingredients are combined.
- With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Once the wet and dry ingredients are almost completely combined, add in the egg and egg yolk. Continue mixing to incorporate the eggs into the dough.
- Once the eggs are incorporated, turn the mixer onto high speed and mix the dough for 5 minutes, until the dough is smooth and comes together in a ball.
- Generously flour a work surface with the gluten-free bread flour, then press the dough on top of the flour and press/roll into a 13x19-inch rectangle. Add the filling by brushing the melted Nutiva Organic Coconut Oil over the dough in an even layer. Mix together the brown sugar, cinnamon, nutmeg, and cloves in a small bowl, then evenly sprinkle that on top of the coconut oil.
- Carefully take the long end and roll the dough up into a tight log. Slice the log into 7-8 cinnamon rolls, each about 3 inches thick.
- Then, place the cinnamon rolls in a greased 9x9-inch baking dish and tightly cover the dish with plastic wrap. Place the rolls in a warm place (by a window, in a proving drawer, in the oven with the light on, etc.) to rise for about 1 hour.
- After the hour is up, remove the plastic wrap from the baking dish and preheat your oven to 350° Fahrenheit. Once the oven is hot, bake the cinnamon rolls for 25-30 minutes or until they’re golden brown on top.
- Remove the rolls from the oven and let them cool while you make the sticky pecan topping.
- To make the sticky pecan topping, melt the coconut oil in a small saucepan over medium heat. Then, add in the brown sugar, non-dairy milk, vanilla extract, and salt. Whisk everything together until the sugar has dissolved and the mixture starts to bubble, about 2 minutes.
- Add the pecans into the saucepan and stir to coat the pecans in the sticky brown sugar mixture. Pour the sticky pecans on top of the cinnamon rolls, then let then cool completely before serving.