Our Gluten Free Cinnamon Roll Recipe is moist and delicious. Made with gluten-free flour, quick-rising yeast, and plenty of cinnamon and sugar, these will become your go-to cinnamon roll recipe! Dairy-free.
Cinnamon rolls are a breakfast favorite year round but especially around the holiday season. Our son is always the first to volunteer to whip up a batch of cinnamon rolls from scratch. As our family has transitioned to a gluten-free lifestyle, it became really important to find a substitute.
There’s not much better than the smell of baking cinnamon rolls that get drizzled with sugar icing on Christmas morning. Make your morning special with this easy cinnamon roll recipe too.
Looking for more popular breakfast favorites? Our Vegetable Strata Recipe, Make-Ahead French Toast Casserole, Cowboy Breakfast Skillet and Fruit Salsa are must-try recipes!
These yeast cinnamon rolls are prepped then left to rise for an hour before baking for just 20 minutes. Plus, unlike other gluten-free cinnamon roll recipes, you will not get stuck with the end result of a tough and dried out cinnamon roll, these are moist and delicious!
Now, we know you might be asking yourself…do I really want to put forth the effort of making homemade cinnamon rolls?
While opening a container of cinnamon rolls is way easier, at this time there is no gluten free option available. If you want cinnamon rolls you’ll need to visit a gluten free bakery or try your hand at homemade. Luckily, it’s not too hard to make them yourself.
Top Three Tips for Homemade Cinnamon Rolls
There is no need to feel intimidated of this recipe either. It is super easy using gluten-free ingredients that you likely have on hand. Before getting started, check out our three tips for successfully baking gluten-free cinnamon rolls (you can find additional helpful hints as you continue to read!)
- Use a packet of rapid rise instant yeast or active yeast making sure the yeast is not expired. Expired packets will prevent the rolls from rising.
- Roll the dough out between two pieces of parchment paper to prevent the dough from sticking to your rolling pin. No need for additional flour.
- Place the dough log into the freezer for 15 minutes or fridge for 30 minutes prior to slicing then easily slice.
Ready to make your first batch? First, gather the equipment and ingredients for these gluten and dairy free cinnamon rolls then follow the step by step instructions. For easy to read directions, you can find the free printable recipe card below.
Equipment
- 2 9 inch pie pans
- stand mixer with the paddle attachment
- measuring cups and spoons
- large bowl
- clean kitchen towel
- parchment paper
- Rolling Pin
- large cutting board or flat pan
- small mixing bowl
- spoon
- spatula
- non-stick cooking spray ✅
- pastry brush
- serated knife
Ingredients
- 1 cup almond milk
- 1 packet rapid rise instant yeast
- 4 cups gluten free multipurpose flour
- 1/2 cup granulated sugar, divided
- 3 tablespoons shortening
- 2 large eggs, whisked
- 1 teaspoon cider vinegar
- 2 teaspoons baking soda ✅
- 1/2 teaspoon salt
Cinnamon Sugar Mix
- 1/3 cup sugar
- 1/4 cup non-dairy buttery spread, softened tested with Earth Balance
- 1 tablespoon cinnamon
Icing
- 2 cups powdered sugar
- 1/4 cup shortening, melted
- 1 teaspoon vanilla ✅
- 2 tablespoons water
*Tested with Authentic Foods Gluten-Free Multi-blend flour. Cannot guarantee same results with other brands as all gluten free flour blends are not created equal.
How To Make
Heat the almond milk in the microwave for about 1 minute, or until the temperature is warm, not hot (105°-110°F).
Pro Tip: Ensure the temperature of the milk is not too cold or too hot as cool temperatures will not activate the yeast and extreme temperatures kill yeast. Use a thermometer if desired.
In the bowl of your mixer, whisk together the warmed almond milk, 1 tablespoon of sugar, and the yeast. Let sit for 5 minutes.
Pro Tip: Look for small surface bubbles to form to know the yeast is activated and ready to be mixed with the remaining ingredients.
Add the remaining ingredients
To the yeast mixture add 1/2 of the flour, shortening, the rest of the sugar, eggs, salt, vinegar, and baking soda. Mix on medium speed until blended. Add the rest of the flour and mix for 5 minutes. The dough will be sticky.
Put the dough into a bowl and let rise
Spray a large bowl with non-stick cooking spray. Place dough into the bowl and cover with a damp kitchen towel. Let sit for 1 hour. The dough will rise, but will not double in size.
Roll the dough out and sprinkle with cinnamon and sugar
Place the dough onto a parchment-lined cutting board or flat try. Cover with more parchment paper and gently use your hands to start spreading the dough. Use a rolling pin gently to flatten to the ends of the cutting board or pan, until it’s about 18” x 12”.
Remove the top piece of parchment paper. Using a pastry brush, spread melted buttery spread onto the dough. Sprinkle with cinnamon and sugar.
Roll up starting on the longest edge, using the bottom parchment to roll. Place the cinnamon roll into the freezer for 15 minutes (or refrigerator for 30 minutes). This makes slicing the rolls easier.
Preheat the oven and slice the rolls
Preheat the oven to 350°F. Spray two pie pans with nonstick cooking spray. Remove the parchment paper and slice the rolls into 14 pieces.
Pro Tip: Use unscented, unwaxed dental floss to slice the cinnamon rolls. This is a great option for kids begging to do the slicing!
Place the sliced rolls into the pie pans. Let sit for 15 minutes.
Bake
Bake for 15-18 minutes or until the tops are golden brown. The rolls will spread and rise while cooking.
Blend the Icing
While rolls are baking, mix together the powdered sugar, melted shortening, vanilla, and water. Top the baked cinnamon rolls with the icing while hot. Gently spread between all the rolls then serve!
Frequently Asked Questions
Traditionally made with cinnamon and sugar, there are many mix-ins that can be added to the dough before rolled into a log and sliced. Our favorites include: pumpkin puree, nuts, raisins, dates, chopped apples or peaches.
Absolutely and reheated cinnamon rolls are just as delicious. Microwave for 25 seconds then enjoy warm.
Yes as not all gluten free flour blends are meant for yeast baking. We recommend reading the back of your favorite flour brand if using any other than Authentic Foods Gluten-Free Multi-blend flour. While checking the labels, ensure xanthan gum is listed as an ingredient. If not, add according to the package instructions.
Store leftover cinnamon rolls in the fridge for up to 5 days or in the freezer for up to 3 months.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- If possible, use a kitchen thermometer to test the temperature of the liquid before adding the yeast. If too hot or too cold, the yeast won’t activate (and the rolls won’t rise).
- Add pumpkin pie spice or allspice to the cinnamon mixture for a festive flavor around the holidays.
- Rolling between two pieces of parchment paper makes it easier. This method works when rolling out cookie dough too.
More Gluten Free Baking Recipes
- Gluten-Free Pumpkin Muffins
- Gluten Free Pumpkin Pancakes
- Christmas Fruit Tart
- Christmas Wreath Bundt Cake (Gluten-Free)
- Gluten-Free Pecan Pie
- Easy Healthy Gluten Free Berry Crisp
- Gluten-Free Pumpkin Roll
- Gourmet Chocolate Bark
- Almond Milk Pancakes
- Gluten Free Monkey Bread
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Cinnamon Roll Recipe
Equipment
- 2 9 inch pie pans
- stand mixer with the paddle attachment
- clean kitchen towel
- large cutting board or flat pan
- non-stick cooking spray ✅
- serated knife
Ingredients
- 1 cup almond milk
- 1 packet rapid rise instant yeast
- 4 cups gluten free multipurpose flour Tested with Authentic Foods Gluten-Free Multi-blend flour
- 1/2 cup granulated sugar, divided
- 3 tablespoons shortening
- 2 large eggs, whisked
- 1 teaspoon cider vinegar
- 2 teaspoons baking soda ✅
- 1/2 teaspoon salt
Cinnamon Sugar Mix
- 1/3 cup sugar
- 1/4 cup non-dairy buttery spread, softened tested with Earth Balance
- 1 tablespoon cinnamon
Icing
- 2 cups powdered sugar
- 1/4 cup shortening, melted
- 1 teaspoon vanilla ✅
- 2 tablespoons water
Instructions
- ⭐️Heat the almond milk then whisk the warmed water, yeast, and sugar. Heat the almond milk in the microwave for about 1 minute, or until the temperature is warm, not hot (105°-110°F). In the bowl of your mixer, whisk together the warmed almond milk, 1 tablespoon of sugar, and the yeast. Let sit for 5 minutes.1 cup almond milk, 1 packet rapid rise instant yeast, 1/2 cup granulated sugar, divided
- Add the remaining ingredients. To the yeast mixture add 1/2 of the flour, shortening, the rest of the sugar, eggs, salt, vinegar, and baking soda. Mix on medium speed until blended. Add the rest of the flour and mix for 5 minutes. The dough will be sticky.1/2 cup granulated sugar, divided, 2 large eggs, whisked, 1 teaspoon cider vinegar, 2 teaspoons baking soda, 1/2 teaspoon salt, 3 tablespoons shortening, 4 cups gluten free multipurpose flour
- Put the dough into a bowl and let rise. Spray a large bowl with non-stick cooking spray. Place dough into the bowl and cover with a damp kitchen towel. Let sit for 1 hour. The dough will rise, but will not double in size.
- Roll the dough out and sprinkle with cinnamon and sugar. Place the dough onto a parchment-lined cutting board or flat try. Cover with more parchment paper and gently use your hands to start spreading the dough. Use a rolling pin gently to flatten to the ends of the cutting board or pan, until it's about 18'' x 12''. Remove the top piece of parchment paper. Using a pastry brush, spread melted buttery spread onto the dough. Sprinkle with cinnamon and sugar. Roll up starting on the longest edge, using the bottom parchment to roll. Place the cinnamon roll into the freezer for 15 minutes (or refrigerator for 30 minutes). This makes slicing the rolls easier.1/4 cup non-dairy buttery spread, softened, 1 tablespoon cinnamon, 1/3 cup sugar
- ⭐️Preheat the oven and slice the rolls. Preheat the oven to 350°F. Spray two pie pans with nonstick cooking spray. Remove the parchment paper and slice the rolls into 14 pieces. Place the sliced rolls into the pie pans. Let sit for 15 minutes.
- ⭐️Bake and blend the icing. Bake for 15-18 minutes or until the tops are golden brown. The rolls will spread and rise while cooking. While rolls are baking, mix together the powdered sugar, melted shortening, vanilla, and water. Top the baked cinnamon rolls with the icing while hot. Gently spread between all the rolls. Serve hot.2 cups powdered sugar, 1/4 cup shortening, melted, 1 teaspoon vanilla, 2 tablespoons water
Notes
Mix-Ins
Traditionally made with cinnamon and sugar, there are many mix-ins that can be added to the dough before rolled into a log and sliced. Our favorites include: pumpkin puree, nuts, raisins, dates, chopped apples or peaches.Storing
Store leftover cinnamon rolls in the fridge for up to 5 days or in the freezer for up to 3 months.Reheating Instructions
Reheat individual rolls in the microwave for 25 seconds. Best enjoyed warm. CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Nutrition
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