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Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls

  • Author: Lauren
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 2 hours
  • Yield: 10 1x
  • Category: dessert
  • Method: oven
  • Cuisine: bread
  • Diet: Gluten Free


These gluten-free cinnamon rolls are soft, rich in flavour, quick & pretty easy to assemble. They have a perfectly tender texture & can also be made dairy-free & lower in sugar!



Gluten-Free Cinnamon Rolls

  • 1 cup milk of choice milk, warmed for 30-60 seconds in the microwave (I use unsweetened cashew milk) + 1 tsp apple cider vinegar (this creates a dairy-free buttermilk)
  • 1 package of active yeast (1/4 oz package which is 2 + 1/4 tsp)
  • 1/2 cup regular sugar (or coconut sugar or classic Lakanto)
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 cup butter or coconut oil, melted (or avocado oil)
  • 1/4 tsp pink salt
  • 1 tsp vanilla extract
  • 3 + 1/4 cups gluten-free flour (this (which you can also get here) is my go-to for gluten-free baking & the one I used in this recipe), you can also try using regular flour if not gluten-free but I haven’t tried this
  • 1/2 cup tapioca flour



  • 1/4 cup milk of choice (I used unsweetened cashew)
  • 1 + 1/2 cups powdered sugar of choice (or powdered Lakanto)
  • 1/2 tsp vanilla extract

Cream Cheese Icing

  • recipe here (regular)
  • recipe here (vegan)


Gluten-Free Cinnamon Rolls

  1. In a large mixing bowl (I use the one for my stand mixer) add the apple cider vinegar to the warmed milk. 
  2. Sprinkle the yeast over the milk mixture & let sit for 5 minutes.  Add the sugar & let sit for another 2-3 minutes.
  3. Add the eggs, baking powder, butter or oil of choice, pink salt, & vanilla extract to the mixing bowl with the yeast.
  4. I like to attach the dough handle to my stand mixer & slowly begin to add 1/2 cup flour at a time to the wet ingredients until a dough forms.* Adding both the baking flour & tapioca flour.
  5. Once a thick, slightly sticky dough forms, set the dough in a warm area covered for about 45-60 minutes to rise.
  6. On a floured (I used a bit of tapioca flour on the surface & my fingers) surface flatten out the dough into a rectangle that is about 1.5-2 cm thick.**
  7. Mix the ingredients for the filling together & evenly spread over the dough, making sure to cover all areas. 
  8. Carefully roll the dough into a ‘log’ shape. I like to use the parchment paper to help me do this by lifting up one end & pulling the parchment paper while I roll the dough.
  9. To cut the ‘log’ into individual cinnamon rolls I take an unflavoured piece of floss & use it to cut the dough like I would a knife. This prevents the dough from collapsing & gives an even cut all the way through.
  10. Pre-heat the oven to 350 degrees F.
  11. In a well greased or parchment paper lined baking dish (I used a large one to fit all my cinnamon rolls) carefully lift each cinnamon roll into the baking dish.
  12. Bake the cinnamon rolls for 18-20 minutes, until the tops are slightly golden. Watch them carefully & try not to over-bake them as this can make them dry.
  13. Remove & let cool slightly while you make the glaze or cream cheese icing for the top of the cinnamon rolls.


  1. Add all the ingredients together in medium sized bowl.
  2. Using a hand mixer beat until all the ingredients are well combined & the glaze is smooth & creamy.
  3. Cover the warm cinnamon rolls in the glaze & enjoy!
  4. Store in an air-sealed container & serve warm as desired.


*You can also use a hand mixer or a strong spoon to mix on your own but I highly recommend a stand mixer if you have access to one to get the dough to form. You may need to use your hands (with a bit of flour on them) to get the dough to form properly without the use of a stand mixer.

**Note: I like to flour my hands & sprinkle a little over the top of the dough while flattening it out if it is too sticky.

Keywords: cinnamon rolls, gluten free, dairy free