Gluten-Free Cinnamon Rolls {Dairy-Free Option}

An easy recipe for gluten-free cinnamon rolls. Swirls of cinnamon and sugar in a soft gluten-free roll topped with vanilla frosting. This gluten-free breakfast recipe also has a dairy-free option.

Originally posted December 2018. Updated with more recipe information June 2021.

Gluten-Free Cinnamon Rolls

Making a gluten-free cinnamon rolls recipe was a big goal of mine. A good cinnamon roll recipe comes from a good yeast roll recipe. So, after I was happy with how my Gluten-Free Dinner Roll recipe turned out, I knew I could try adapting it to make gluten-free cinnamon rolls.

I’m really excited to share this recipe for gluten-free cinnamon rolls with you! I have included lots the step-for-step recipe photos and baking tips to help you successfully make homemade gluten-free cinnamon rolls.

How To Make Gluten-Free Cinnamon Rolls

• Preheat your oven to 100°F (the bread proofing setting). Once it gets to 100°F, turn off your oven.
• Crack two eggs into a small bowl and whisk. Allow the eggs to come to room temperature.
• Add the granulated sugar into a large mixing bowl.
• Warm the milk to 110°-115°F. I microwave the milk in a glass measuring cup for 1 minute. I also use a thermometer to check the temperature. If your milk is too hot, it will kill the yeast. Pour the warm milk over the granulated sugar and stir to combine. (photo 1)
• Pour the instant yeast over the milk mixture and allow it to bubble up for a few minutes. (photo 2)
• Melt the butter in a glass measuring cup or small glass bowl. Make sure the temperature of the butter is not over 115°F before you add it to the milk and yeast mixture.
• Pour the whisked eggs and the apple cider vinegar into the milk mixture and mix until fully combined. I used the dough attachment to my KitchenAid stand-up mixer. (photo 3)
• Add the gluten-free flour, baking powder, salt, xanthan gum (leave out if your flour already has it). Mix on medium speed (6 on KitchenAid) for 5 minutes. Scrape down the sides when needed. Your dough will start to pull away from the sides of the bowl. The dough will be tacky and soft. It should not completely stick all over your hands but should feel tacky and not dry and floury. Do not add more flour! (photo 4)
• Place dough in a greased ovenproof bowl and cover with plastic wrap. (I use coconut oil cooking spray) Cover the bowl with a towel and place in your warm oven for 1 hour to rise. (photo 5 & 6)

• During the last 10 minutes of the dough’s rising, make the filling. In a small bowl with a hand mixer, cream the softened butter, brown sugar, ground cinnamon, and pure vanilla extract together in a small bowl to make the filling. (photo 7)
• Remove the dough from the oven and preheat the oven to 350° F. (photo 8)
• Place the dough on top of a floured parchment paper and shape it into a rectangle. (photo 9)
• Dust your rolling pin with gluten-free flour and roll out to about 1 inch thick. (photo 10)

• Carefully smooth the cinnamon, butter, and brown sugar filling over the top of the dough. Leave ½ inches bare (filling-free) on one long edge. (photo 11)
• Using the edge of the parchment paper, fold the edge up. Doing this will help you start your first layer in the rolling of the dough. Pull the parchment paper down slowly back to the counter. Now you have the start of your roll. (photo 12)
• Slowly roll the dough to form a log shape. (photo 13)
• Then cut the log into 12 equal rolls. (photo 14)
• Place the rolls in a greased 9×13 baking dish. (I use a coconut oil spray)
• Bake for 25-30 until they are light golden brown. Please watch your oven because all ovens are different.
• Make either the vanilla frosting (thicker) or the vanilla icing (thinner).
• Allow the cinnamon rolls to cool for a few minutes before frosting them or drizzle them with the icing. Enjoy!
• Store in an air-tight container. Reheat in the oven or microwave (about 30 seconds).

What Type Of Yeast Is Used In The Cinnamon Roll Recipe?

Most yeast is gluten-free, but some kinds of yeast do contain gluten. The most common kinds of yeast used for baking, like baker’s yeast, active dry yeast, and instant yeast, are gluten-free.

This recipe uses instant yeast or rapid-rise yeast. I used Fleshman’s Rapid Rise Yeast. It is important to use rapid yeast, make sure it fresh and not expired and is at room temperature.

Rapid rise yeast does not need to be proofed and can be added directly to the flour. It is still important to use warm milk because yeast is a live organism and thrives in a warm environment.

Heat the milk just until it feels warm to the touch. Or use a thermometer to check the milk’s temperature. The ideal temperature for instant yeast is 100°–110°F. If the milk is any hotter than that, it could kill the yeast and your rolls will not rise.

If you want to make sure that your instant yeast is still active, you can proof the yeast before adding it to the flour mixture.

How To Proof Yeast

• This is not a necessary step. This is only needed if your yeast is not new or fresh.
• Add the honey to the warm milk and stir until it dissolves.
• Add the yeast to the milk mixture and allow it to sit for 5 minutes until bubbly.

I have not tried active dried yeast in this recipe. Active dried yeast requires a proofing step. Active dried yeast also requires a longer rising time.

How Do You Make Cinnamon Rolls Rise?

Cinnamon rolls rise the best in a warm location. I rise my cinnamon roll dough in my oven.

My oven has a bread proofing mode. When the oven is set in bread proofing mode it is a 100°F.

If you do not have a proofing mode on your oven you can set your oven to the lowest setting and turn it off once it reaches 100°F.

I proof and I bake the cinnamon rolls on the middle rack. I never want the rolls to touch the top of the oven rack.

Tips For Making The Best Gluten-Free Cinnamon Rolls

• Make sure that the gluten-free flour blend you are using is recommended for yeast baking. Check the package or the brand’s website. When in doubt it is always best to use the brand of gluten-free flour that the recipe was created with. 
• Make sure your instant/rapid yeast is fresh.
• Do not overheat the milk or you could kill the yeast.
• Make sure to rise the cinnamon rolls in a warm place. I rise my rolls in the oven set to 100°F.
• Bake the cinnamon rolls on the middle rack.

Gluten-Free Flour

When working with yeast recipes it is really important that you use the right gluten-free all-purpose flour blend. Not all blends are made for yeast recipes.

For example, King Arthur Measure For Measure states on the back of their bag that it is not recommended for yeast recipes. Bob’s Red Mill 1-to-1 gluten-free flour is also not recommended for yeast baking according to their website. 

These gluten-free cinnamon rolls were made with Pillsbury gluten-free flour. It is a rice flour cup for cup blend. A cup-for-cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum.

Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.

So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy cinnamon rolls!

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Pro Tip For Measuring Gluten-Free Flour

First, it’s important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure the flour. I always measure gluten-free flour with the “spoon & level” method. I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.

Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.

Gluten-Free And Dairy-Free Cinnamon Rolls

I have also included a dairy-free option for the gluten-free cinnamon roll recipe. For the dairy-free version, I used Smart Balance butter and unsweetened almond milk.

Most of my family is also dairy-free (me included), so I always try to have a dairy-free option to my recipes. So, now you too can enjoy gluten-free and dairy-free cinnamon rolls.

I promise it is just as delicious made with dairy-free butter and dairy-free milk.

Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond or coconut milk. I also like baking with Smart Balance butter.

Gluten-Free Cinnamon Buns Topping

I love both a thick vanilla frosting, like Pillsbury cinnamon rolls have, and a drizzle glaze like the Cinnabon cinnamon rolls have. I couldn’t decide on which was best, so I included a recipe for both!

Easy Gluten-Free Cinnamon Rolls

Making gluten-free cinnamon rolls from scratch takes a little time, but they are so worth it! These homemade gluten-free cinnamon rolls are a family favorite for breakfast, brunch, and holidays.

I love all things cinnamon roll! Seriously, have you seen my recipes for Gluten-Free Cinnamon Roll Cake, Gluten-Free Cinnamon Biscuits, Gluten-Free Cinnamon Roll Muffins, or Cinnamon Roll French Toast Casserole?

More Gluten-Free Breakfast Recipes To Try!

• Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
• Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
• Easy Gluten-Free Waffles {Dairy-Free & Vegan Option}

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5 from 71 votes

Gluten-Free Cinnamon Rolls {Dairy-Free Option}

An easy recipe for gluten-free cinnamon rolls. Swirls of cinnamon and sugar in a soft gluten-free roll topped with a vanilla glaze. This gluten-free breakfast recipe also has a dairy-free option.

Course Breakfast

Cuisine American

Keyword gluten-free cinnamon buns, gluten-free cinnamon rolls, gluten-free dairy-free cinnamon rolls

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

rising time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 12 cinnamon rolls

Calories 349kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• ▢ 1 cup milk, warmed to 110°-115°F. Dairy-free use unsweetened almond milk.
• ▢ 1 packet rapid yeast/instant yeast There is 2 ¼ teaspoons an instant yeast packet.
• ▢ ½ cup granulated sugar
• ▢ ½ cup unsalted butter, melted and cooled Dairy-free use Smart Balance butter.
• ▢ 2 large eggs, room temperature
• ▢ 1 teaspoon apple cider vinegar
• ▢ 3 ½ cups all-purpose gluten-free flour with xanthan gum I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Not all brands of gluten-free flours are recommended for yeast baking.
• ▢ 2 teaspoons gluten-free baking powder
• ▢ ¼ teaspoon salt

Filling

• ▢ ½ cup unsalted butter, softened Dairy-free use Smart Balance butter.
• ▢ 1 cup brown sugar, packed
• ▢ 1 ½ tablespoons ground cinnamon
• ▢ ½ teaspoon pure vanilla extract

Vanilla Frosting (thicker)

• ▢ ½ cup unsalted butter Dairy-free use Smart Balance butter.
• ▢ 3 cups powdered sugar
• ▢ 1 tablespoon pure vanilla extract

Vanilla Glaze (thinner)

• ▢ 2 cups powdered sugar
• ▢ 5 tablespoons milk Dairy-free use unsweetened almond milk.
• ▢ 1 teaspoon pure vanilla extract

US Customary - Metric

Instructions

• Pre-heat the oven to 100°F (the bread proofing setting). Once it gets to 100° turn off your oven.
• Crack two eggs into a small bowl and whisk. Allow the eggs to come to room temperature.
• Add the granulated sugar into a large mixing bowl.
• Warm the milk to 110°-115°F. I microwave the milk in a glass measuring cup for 1 minute. I also use a thermometer to check the temperature. If your milk is too hot it will kill the yeast. Pour warm milk over the granulated sugar and stir to combine.
• Pour the instant yeast over the milk mixture and allow to it to bubble up for a few minutes.
• Melt the butter in a glass measuring cup or small glass bowl. Allow the butter to cool some. Make sure the temperature of the butter is not over 115°F before you add it to the milk and yeast mixture.
• Pour the whisked eggs and the apple cider vinegar into the milk mixture and mix until fully combined. I used the dough attachment to my KitchenAid stand-up mixer.
• Add the gluten-free flour, baking powder, and salt. Mix on medium speed (6 on KitchenAid) for 5 minutes. Scrape down the sides when needed. Your dough will start to pull away from the sides of the bowl. The dough will be tacky and soft. It should not completely stick all over your hands but should feel tacky and not dry and floury. Do not add more flour!
• Place dough in a greased ovenproof bowl and cover with plastic wrap. Cover the bowl with a towel and place in your warm oven for 1 hour to rise.
• During the last 10 minutes of the dough’s rising make the filling. In a small bowl with a hand mixer cream the softened butter, brown sugar, ground cinnamon, and pure vanilla extract together in a small bowl to make the filling.
• Remove the dough from the oven and preheat the oven to 350° F.
• Place the dough on top of a floured parchment paper and shape it into a rectangle. Dust your rolling pin with gluten-free flour and roll out to about 1 inch thick.
• Carefully smooth the cinnamon, butter and brown sugar filling over the top of the dough. Leave ½ inches bare (filling-free) on one long edge.
• Using the edge of the parchment paper, fold the edge up. Doing this will help you start your first layer in the rolling of the dough. Pull the parchment paper down slowly back to the counter. Now you have the start of your roll.
• Slowly roll the dough to form a log shape. Then cut the log into 12 equal rolls.
• Place the rolls in a greased 9×13 baking dish. (I use a coconut oil spray) Bake for 25-30 until they are light golden brown. Please watch your oven because all ovens are different.
• Make either the vanilla frosting (thicker) or the vanilla icing (thinner). Allow the cinnamon rolls to cool for a few minutes before frosting them or drizzle them with the icing. Enjoy!
• Store in an air-tight container. Reheat in the oven or microwave (about 30 seconds).

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Bob's Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their blends are not recommended for yeast baking.  
• For the dairy-free option, I used unsweetened almond milk and Smart Balance butter.
• The cinnamon rolls are best when eaten warm. If you have any leftovers store them in an air-tight container and reheat them before eating. You can reheat in either the oven or the microwave (about 30 seconds).
• Mama says, “Please check all of your labels!”

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 49g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 89mg | Potassium: 146mg | Sugar: 47g | Vitamin A: 555IU | Calcium: 93mg | Iron: 0.4mg

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