Gluten Free Cinnamon Rolls with sweet and sticky cinnamon sugar filling, caramelized edges, and a perfectly sweet and tart cream cheese glaze.
Picture yourself on a slow weekend morning, baking with a warm mug of coffee and some good tunes.
A batch of cinnamon rolls that are oozing their sweet and sticky cinnamon sugar filling as you pull them out of the oven. Then smother them with a perfectly sweet and tart cream cheese glaze. They have caramelized edges and almost underdone and gooey centers.
And these cinnamon rolls happen to be GLUTEN FREE but have all the cinnamon bun qualities we know and love.
Reasons to love this recipe:
- This recipe has simple and easy to follow directions for making ultimate gluten free cinnamon rolls.
- A secret ingredient creates fluffy rolls with perfect gooey centers.
- They are gluten and dairy free, with all of the goodness of traditional cinnamon rolls.
Ingredient's you'll need:
- Gluten free flour - I strongly recommend using Bob's Red Mill Gluten Free 1 to 1 Baking Flour for best results.
- Sugar - I used organic cane sugar. Granulated sugar works as well.
- Instant yeast - creates a pillowy soft cinnamon roll in less time.
- Psyllium husk - essential for achieving the right texture. Psyllium husks help create structure and chew. Use whole psyllium husks, not powder.
- Salt - to bring out flavor.
- Almond milk - or another favorite dairy free milk. Or regular milk if you're not dairy free.
- Egg - one egg gives the cinnamon rolls lift, making them light and fluffy.
- Vegan butter - adds richness and flavor.
- Coconut milk - full fat, coconut milk from a can, is added to the dough for richness and drizzled over the top of the rolls before baking to create the perfect gooey texture.
- Cinnamon - for the oooey gooey filling.
- For the optional glaze: you'll need cream cheese, powdered sugar, more butter, and vanilla extract.
How to make gluten free cinnamon rolls:
Mix dry ingredients: Add the flour, sugar, yeast, psyllium husk, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low until combined.
Add wet ingredients: Add in the milk, egg, melted butter, and coconut milk. Mix until a smooth dough forms.
Roll out the dough: Place the dough on a piece of floured parchment paper. Usijng flour as needed, roll the dough into a ¼ inch thick rectangle, about 9x12 inches.
Add the filling: In a small bowl, stir together the sugar and cinnamon. Spread the dough evenly with softened butter and sprinkle with the cinnamon sugar mixture.
Form into rolls: Using the edge of the parchment paper closest to you, gently roll the dough into a tight log. Cut into 9 even pieces and place in your baking dish.
Rise: Cover the rolls with a clean tea towel and set in a warm place to rise for 1 hour.
Bake: Drizzle the rolls with the remaining coconut milk and bake for 20-25 minutes until golden and puffed. Set aside to cool for 10 minutes.
Glaze: While the rolls are cooling, whisk together the glaze ingredients by hand or with an electric mixer until smooth. Pour over the rolls and enjoy!
If you have any uneaten cinnamon rolls, cover the top tightly with plastic wrap and store in the fridge for 3-5 days. Reheat in the microwave for 20-30 seconds.
For longer storage, individually wrap the cinnamon rolls in plastic, then into a freezer bag or lidded container. Freeze for up to 3 months. Reheat in the microwave from frozen.
Can I use active dry yeast instead of instant yeast?
You can! The process is different, so follow these steps.
Use 3 ½ teaspoons active dry yeast in place of the instant yeast.
Heat the milk until it is 110 degrees. Stir in 2 tablespoons of the sugar. Sprinkle over the active dry yeast and mix. Set aside for 10 minutes to proof and get bubbly.
Mix the dry ingredients with the remaining sugar. When you add in the wet ingredients, add in the yeast mixture.
For proofing, you may need to let the rolls proof for 1 ½ hours, 30 minutes longer than with the instant yeast.
How to get the best rise?
Gluten free recipes don't rise like gluten-containing recipes. They often rise less and at a slower rate.
To get the best rise in the shortest amount of time. I like to set my oven to 200 degrees. And place the rolls on top of the oven. The warmth from the warm oven helps them rise.
How to make gooey cinnamon rolls
The best thing about these gluten free cinnamon rolls is that they are light and fluffy with gooey centers. For me, it's all about those gooey centers.
The secret to perfectly gooey cinnamon rolls is to drizzle the top of the rolls with coconut milk or heavy cream before they go into the oven. The cream settles into the spirals of the rolls creating gooey pockets as they bake.
These gluten free cinnamon rolls are amazing as is, but it's always fun to mix it up! Try adding one of these to the filling:
- ½ cup chocolate chips or chunks
- ½ cup chopped toasted pecans or other nuts
- ½ cups raisins or date pieces
- ½ cup cooked apples or apple pie filling
- 2 teaspoons orange zest
- 2 tablespoons ground coffee
More gluten free baking recipes!
- Almond Flour Cookies
- Buckwheat Bread
- Morning Glory Muffins
- Gluten Free Artisan Bread
- Banana Cake
- Blueberry Cobbler
Gluten free cinnamon rolls with a sweet and sticky filling, caramelized edges and soft gooey centers, topped with a tangy and sweet vegan cream cheese glaze.
For the dough:
- 3 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- ½ cup granulated sugar
- 2 ¼ teaspoons instant yeast
- 1 tablespoon whole psyllium husk (NOT powder)
- ¼ teaspoon salt
- ¾ cup plus 2 tablespoons almond milk
- 1 egg
- ¼ cup butter, melted and cooled
- ¼ cup plus 2 tablespoons cup full fat coconut milk from a can, divided
For the Filling:
- 4 tablespoons butter, softened
- ¼ cup sugar
- 1 ½ teaspoons cinnamon
For the glaze:
- 3 tablespoons butter, softened
- 3 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Add the flour, sugar, yeast, psyllium husk, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low until combined.
Add in the milk, egg, melted butter, and ¼ cup coconut milk. Mix until a smooth dough forms.
Place the dough on a piece of floured parchment paper. Using flour as needed, roll the dough into a ¼ inch thick rectangle, about 9x12 inches.
In a small bowl, stir together the sugar and cinnamon. Spread the dough evenly with softened butter and sprinkle with the cinnamon sugar mixture.
Using the edge of the parchment paper closest to you, gently roll the dough into a tight log. Cut into 9 even pieces and place in your baking dish.
Cover the rolls with a clean tea towel and set in a warm place to rise for 1 hour.
Drizzle the rolls with the remaining 2 tablespoons coconut milk and bake for 20-25 minutes until golden and puffed. Set aside to cool for 10 minutes.
While the rolls are cooling, whisk together the glaze ingredients by hand or with an electric mixer until smooth. Pour over the rolls and enjoy!
Milk: you can use regular milk or non-dairy milk.
Butter: you can use regular milk or non-dairy butter.
Cream Cheese: you can use regular cream cheese or non-dairy cream cheese.
- Serving Size: 1 roll
- Calories: 337
- Sugar: 31g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: butter, cinnamon, sugar, vanilla, cream cheese, glaze, gooey, easy, instant yeast, Winter, Fall,