Gluten Free Cinnamon Roll Recipe

Our Gluten Free Cinnamon Roll Recipe delivers a delicious and moist treat that’s perfect for breakfast, be it any time of the year or the holiday season. Crafted using gluten-free flour, quick-rising yeast, and a generous dose of cinnamon and sugar, these rolls are bound to become your top choice for a gf cinnamon roll recipe. Plus, they’re dairy-free!

Cinnamon rolls have long been a beloved breakfast tradition, especially during the holiday season. It’s a family favorite, and our son is always the first to step up and make a batch of homemade cinnamon rolls. However, as our family transitioned to a gluten-free lifestyle, it became imperative for us to find an equally satisfying alternative.

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.

These yeast cinnamon rolls are prepped and 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!

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
• 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 the same results as other brands as all gluten-free flour blends are not created equal.

How To Make GF Cinnamon Rolls

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.

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!

Recipe Tips and Tricks

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!)

1. 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.
2. 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.
3. Place the dough log into the freezer for 15 minutes or fridge for 30 minutes prior to slicing then easily slice.

Frequently Asked Questions

More Gluten Free Baking Recipes

• Gluten-Free Pumpkin Muffins
• Christmas Wreath Bundt Cake (Gluten-Free)
• Gluten-Free Pecan Pie
• Easy Healthy Gluten Free Berry Crisp
• Gluten-Free Pumpkin Roll