Until now, my recipe for this has been scribbled all over a piece of paper. I finally typed it up, so it’s easier to follow and I could share it with you. I’ve been making these for at least a couple years. I keep changing the recipe, but this seems to be the one I return to.

I have managed to remove most of the dairy and refined sugar from the recipe without any complaints. However, I have kept powdered sugar in the glaze/frosting, and that seems to please everyone’s taste buds.

My son requests these for breakfast quite frequently, but I try to limit it to once a month. I don’t want to make them too often, or it won’t seem like a special treat anymore.

Gluten-Free Cinnamon Rolls Recipe

Ingredients:

1/2 Cup Almond Milk, warmed
1 Tbsp Yeast
2 Tbsp Earth Balance Vegan Buttery Sticks, softened
1/4 Cup Coconut Crystals (or other sweetener)
1 Egg
1/4 Cup Grapeseed Oil (or other cooking oil)
1 tsp Vanilla
2 Cups (9 oz.) Pamela’s Baking Mix
1-1/2 tsp Xanthan Gum

Filling:
1/2 Cup Coconut Crystals
1 tsp Ground Cinnamon

Glaze:
3/4 Cup (3 oz.) Powdered Sugar
1 Tbsp Almond Milk

Directions:

1. Preheat the oven to 375° F. Prepare an 8″ cake pan by spraying lightly with oil, or line with parchment paper.
2. In a medium bowl, combine the warm almond milk with the yeast and set aside.
3. In a small bowl, mix together the filling ingredients and set aside.
4. In a large mixing bowl, beat the vegan “butter” with the 1/4 Cup coconut crystals. Then, add the egg, oil, and vanilla, and mix. Add the yeast and milk mixture, and continue mixing until thoroughly combined. Next, add Pamela’s Baking Mix and xanthan gum. Mix the ingredients again, until the dough is combined well and starts to pull together.
5. Turn the dough out onto a sheet of parchment paper. Top with plastic wrap and roll out the dough to about a 16″x14″ rectangle.
6. Remove the plastic wrap and cover the dough evenly with the filling.
7. Lifting the edge of the parchment paper on a long side of the dough, begin rolling the dough into a log shape, peeling off the paper as you roll the dough.
8. Cut the dough log into nine equal rolls. I find this easiest to do by cutting into thirds and then each third into thirds.
9. Place the rolls, cut side down, into the greased pan. Bake for 20 minutes.
10. While the rolls are baking, mix up the glaze.
11. Once the rolls have baked, drizzle or spread the glaze on top of each roll while they’re still hot.

Additional Notes:

• Instead of a greased cake pan, use cupcake liners and bake the rolls on a cookie sheet.
• You can use plastic wrap instead of parchment paper.
• Adjust the glaze to your liking by using more or less liquid. The amounts I have listed above make a thick frosting. You can also use orange juice instead of almond milk to give it a slight citrus flavor.
• If nine cinnamon rolls just isn’t enough for you, double the recipe and bake them in a 9″ x 13″ pan for 25-30 minutes.
• Make ahead. You can mix up the dough the night before you want to serve them. Make sure to cover the dough tightly with plastic wrap and refrigerate overnight. In the morning, pull out the dough and continue with step 5.

More Cinnamon Roll Recipe Ideas:

• Kim makes a gluten-free Cinnamon Bun Cake at Cook It Allergy Free
• Lisa at Extraordinary Life makes large gluten-free cinnamon rolls like you find at Cinnabon 
• Angela makes gluten-free, dairy-free Pumpkin Cinnamon Rolls at Once a Month Mom

**For more Slightly Indulgent recipes, visit Simply Sugar and Gluten-Free, where Amy has a link-up with healthy recipes from around the web.
**Visit Gluten-Free Wednesdays at The Gluten-Free Homemaker for more gluten-free recipes.