Gluten-free cinnamon rolls that don’t suck.

Written By Margaret Shaeffer

I’ve been gluten free since 2017 and to be honest, not all gluten free desserts are created equal. Not even the gluten free flours or every possible alternative to wheat flour. I mean, I LOVE pastries, but is it possible to have a cinnamon roll that rivals a cinnabon? If you’re not counting calories - THEN YES, this gluten free recipe is for you (did I mention it’s dairy free too?).

I miss croissants, donuts, rolls, pretty much all light and fluffy breads and pastries. So, when I had gluten free friends living with us during COVID, I was determined to bake the best cinnamon rolls the gluten free world could give us and let’s just say, it’s been requested again and again by non-gf friends too!

In the blog post, I’ll share the exact steps I took to make these glorious rolls come to life.

  • The right gluten free flour to use

  • The secret to getting that fluffy non-dense texture

  • A fantastic vegan alternative to cream cheese

  • and duh, the recipe :)

Ready to be the go-to for those homemade cinnamon rolls, for all family and friends - not just gluten and dairy free? Here we go!

The right gluten free flour to use

If you’re a gluten free baker and do so often, check out Bob’s Red Mill 1-1 Baking Flour. I’ve seen this at most local grocers and Target! Not King Arthur’s -Bob’s Red Mill!

The secret to getting that fluffy non-dense texture

Letting the dough rise is SO important. This is one of the biggest differences in avoiding that super dense “gluten-free” texture IYKYK. You’ve got to really obey the “room temperature” in the instructions, and I hate to say it but… be patient! These rolls take time (my least fav thing, being patient for cinnamon rolls).

A fantastic vegan alternative to cream cheese

I’m dairy-free as well and it’s just not a cinnamon roll to me if there isn’t cream cheese frosting. FEAR NO MORE! The best vegan cream cheese that you can’t taste the difference (I mean it, my husband loves dairy and it passed his test). The violife vegan cream cheese! So many uses, vegan cream cheese frosting for carrot cakes, on top of your fav gluten-free bagel, list goes on!

and duh, the recipe :)

Ready to make the best gf/df cinnamon rolls to-date? Let’s go!!
350Fº | 20-25 min | 3.5 hours

  • Dough

    • Yeast Mixture - 1/3 cup warm water + 1 pkg active dry yeast (.25oz) + 1/4 tsp sugar

    • 4 cups Bob’s Redmill 1:1 Gluten-Free Flour

    • 1/2 cup sugar

    • 1 tsp salt

    • 1 tsp baking powder

    • 1 tsp vanilla extract

    • 3/4 cup alternative milk at room temp (I always use oatmilk)

    • 8 tsp melted coconut oil room temp

    • 1/2 cup applesauce

  • Filling

    • 1/2 cup melted coconut oil at room temp

    • 1 tbsp cinnamon

    • 1 cup brown sugar

  • Cream Cheese Frosting

TIME TO GET MIXING!

Start with the Yeast Mixture

  1. Start with a large bowl.

  2. Mix yeast mixture and let sit in bowl for 5 minutes (Yeast Mixture - 1/3 cup warm water + 1 pkg active dry yeast (.25oz) + 1/4 tsp sugar)

Dough time!

  1. Add the alternative milk, coconut oil, vanilla extract, applesauce, and 1/2 cup sugar and MIX that up!

  2. Add the salt and baking powder and MIX that up!

  3. Slowly add the gluten free flour. The dough will be sticky but pulling away from the sides of the bowl - don’t worry! It’s not sugar cookie dough so it won’t make a perfect rollable ball.

  4. Once it looks like a dough ball (again not like cookie dough), cover and let it rise in a warm place for one hour or until doubled in size. I usually pre-heat the oven and let it sit on top OR if you live in a warm place, pop that sucker outside. Be careful of hungry animals :)

  5. Remove the cover and it’s time to knead the dough. Sprinkle some of your GF flour on the counter and knead it just a few times (like 3-4?) and then shape into a rectangle about a quarter inch thick.

Filling Time!

  1. Once you have a lovely rectangle, spread the melted coconut oil on the dough (I love using pastry brushes, but anything works!)

  2. Mix your cinnamon and brown sugar together and sprinkle it on!

Rolling & Chopping Time!

  1. Take the end of the rectangle (short side) and roll it tightly towards the other end.

  2. Seam side down, cut your cinnamon log into about 12 pieces.

  3. Pop those cinnamon rolls in a coconut oiled baking pan (I like to use glass pie pans actually so it’s a beautiful circle.) and cover for another hour. I know, brutal test of patience.

FINALLY TIME TO BAKE

  1. Pre-heat the oven to 350Fº and bake for 20ish minutes. Check at 20 and if they’re not done, add another 5 minutes.

    1. While baking, let’s get that glaze going!

    2. Pop all glaze ingredients together and beat until smooth. Taste test along the way :)

  2. When the rolls are done, spread that glazey goodness on top and eat immediately.

YOU DID IT. ENJOY!!!

 

DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS, MEANING I GET A COMMISSION IF YOU DECIDE TO MAKE A PURCHASE THROUGH MY LINKS, AT NO COST TO YOU. PLEASE READ MY TERMS OF USE POLICY FOR MORE INFO.

Margaret Shaeffer