Gluten-Free Cinnamon Rolls Recipe

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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


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

1/2 Cup Coconut Crystals
1 tsp Ground Cinnamon

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


  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:

**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.



I like how you keep it low dairy and use the real sugar sparingly. I find that using dairy and sugar where they really make a difference and not just throwing a lot of it at a gluten-free recipe to compensate is a good approach. We seem to do fine with the low dairy approach. None of us would consider drinking a glass of milk, but a light sprinkle of real cheese on a pizza and using Pamela’s Baking mix for treats seems to work for all of us. In fact, one of us has more trouble with the oils and gums in the fakes than in the real thing. I love how you’ve adapted the recipe to fit your family’s needs and use it as a treat.


Thanks Wendy. Very few dairy products make it into our house (and food) these days. But sugar…well, I have to keep working on reducing it because it seems to sneak back into our diets during holidays and special occasions.


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I haven’t tried making gf cinnamon rolls yet, but your recipe is tempting me.


Those look outstanding, Heather! I chuckled when I read the part about scribbles on a piece of paper because oh, that is soooo me! Thanks for sharing your recipe with us, because I sitll have not made cinnamon rolls, believe it or not. 😉 Last, congrats on being listed in The Washingtonian as one of the top gluten-free D.C. area bloggers—very cool! The picture of you was great, too! 🙂



Thanks Shirley! You’re too kind. 🙂


This looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1h


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