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.
4cupsgluten free multipurpose flourTested with Authentic Foods Gluten-Free Multi-blend flour
1/2cup granulated sugar, divided
Cinnamon Sugar Mix
1/4cupnon-dairy buttery spread, softenedtested with Earth Balance
⭐️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.
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
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.
Store leftover cinnamon rolls in the fridge for up to 5 days or in the freezer for up to 3 months.
Reheat individual rolls in the microwave for 25 seconds. Best enjoyed warm.
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.