Gluten-Free Cinnamon Rolls {Dairy-Free Option}

Gluten-Free Cinnamon Rolls. Swirls of cinnamon and sugar in a soft gluten-free roll topped with a vanilla glaze. The recipe also has a dairy-free option.

Cinnamon Rolls

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

Gluten-Free Cinnamon Rolls

I have something to admit to you my friends, I was really intimidated by trying to create a gluten-free cinnamon roll recipe. I had never made cinnamon rolls from scratch before I went gluten-free. I was a Pillsbury cinnamon roll girl. So, I’ve been avoiding making gluten-free cinnamon rolls and baking recipes similar to cinnamon rolls instead (see recipes above).

A good cinnamon roll recipe comes from a good yeast roll recipe. This fall I worked really hard at creating an easy Gluten-Free Dinner Roll recipe. It was adapted from my Homemade Gluten-Free Bread Recipe.

So, after I was happy with how the dinner roll recipe turned out, I knew I could try adapting it to make gluten-free cinnamon rolls. It took several tries working with the dough to get the taste and the texture exactly how I wanted it.

So now, I’m really excited to share this recipe for gluten-free cinnamon rolls with you! Making cinnamon rolls take a little time and patience, but they are so worth it!

Gluten-Free Cinnamon Roll Recipe Steps

• Pre-heat your oven to 100°F (the bread proofing setting). Once it gets to 100°F, turn off your oven.
• Add the granulated sugar into a large mixing bowl.
• Crack two eggs into a small bowl and whisk. Allow the eggs to come to room temperature.
• 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. (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 oven proof 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 1/2 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).

Gluten-Free Flour

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.

Dairy-Free Baking

I have also included a dairy-free option for the recipe. My husband, myself and youngest son are all dairy-free as well. So, now you too can enjoy a gluten-free and dairy-free cinnamon rolls.

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

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

Gluten-Free Cinnamon Buns Topping

I love both a thick frosting, like the 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!

These homemade gluten-free cinnamon rolls are a family favorite!  They are great for breakfast, brunch, and holidays.

More Gluten-Free Breakfast Recipes To Try!

• Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
• Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
• Eggs Benedict Casserole {Gluten-Free, Dairy-Free Option}

Let’s Connect! You can FOLLOW ME on  Facebook, Instagram, or Pinterest!

★Did you make this recipe? Please give it a star rating below in the comments!★

5 from 5 votes

Print

Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls. Swirls of cinnamon and sugar in a soft gluten-free roll topped with a vanilla glaze. The recipe also has a dairy-free option.

Course Breakfast

Cuisine American

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

Prep Time 10 minutes

Cook Time 30 minutes

rising time 1 hour

Total Time 40 minutes

Servings 12 cinnamon rolls

Calories 349 kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 1 cup warm milk ,110°-115°F, dairy-free use almond, cashew or coconut milk
• 1 packet rapid yeast/instant yeast , 2 1/4 teaspoons I used Red Star Instant Yeast
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter , 110°-115°F melted (110°-115°), dairy-free use Earth Balance or Smart Balance
• 2 eggs , room temperature and whisked
• 1 teaspoon apple cider vinegar
• 3 1/2 cups all-purpose gluten-free flour , 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.
• 2 teaspoons gluten-free baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons xanthan gum , leave out if your flour already has it in it

Filling

• 1/2 cup unsalted butter , softened
• 1 cup brown sugar , packed
• 1 1/2 tablespoons ground cinnamon
• 1/2 teaspoon pure vanilla extract

Vanilla Frosting (thicker)

• 1/2 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 cashew, almond or coconut milk
• 1 teaspoon pure vanilla extract

US Customary - Metric

Instructions

1. Pre-heat your oven to 100°F (the bread proofing setting). Once it gets to 100° turn off your oven.

2. Add the granulated sugar into a large mixing bowl.

3. Crack two eggs into a small bowl and whisk. Allow the eggs to come to room temperature.

4. 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.

5. Pour the instant yeast over the milk mixture and allow to it to bubble up for a few minutes.

6. 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.

7. 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.

8. 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!

9. Place dough in a greased oven proof bowl and cover with plastic wrap. Cover the bowl with a towel and place in your warm oven for 1 hour to rise.

10. 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.

11. Remove the dough from the oven and preheat the oven to 350° F.

12. 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.

13. Carefully smooth the cinnamon, butter and brown sugar filling over the top of the dough. Leave 1/2 inches bare (filling-free) on one long edge.

14. 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.

15. Slowly roll the dough to form a log shape. Then cut the log into 12 equal rolls.

16. 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.

17. 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!

18. Store in an air-tight container. Reheat in the oven or microwave (about 30 seconds).

Recipe 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.
• For the dairy-free option, I used almond milk and Smart Balance butter.
• The cinnamon rolls are best when eaten warm. If you have any left-overs store in an air-tight container and reheat before eating. You can reheat in either the oven or the microwave (about 30 seconds).
• Mama says, “Please check all of your labels!”

Nutrition Facts

Gluten-Free Cinnamon Rolls

Amount Per Serving (1 roll)

Calories 349 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 10g 50%

Cholesterol 70mg 23%

Sodium 89mg 4%

Potassium 146mg 4%

Total Carbohydrates 49g 16%

Sugars 47g

Protein 2g 4%

Vitamin A 11.1%

Calcium 9.3%

Iron 2.2%

* Percent Daily Values are based on a 2000 calorie diet.