These really are The Best Gluten-Free Cinnamon Rolls! They’re soft, delicious, and vegan, too! They’re perfect for a special breakfast.
You guys, I’m really proud of this recipe! I mean, I like all the recipes I share with you, but perfecting the best gluten-free cinnamon rolls has been a project of mine for a while now. When I started this blog (almost exactly three years ago!) I was not at all a baker. I baked a little bit before I started eating gluten-free, but once I went gluten-free, all the baking went out the window.
Except for this one recipe that used a gluten-free cake mix 🙂 But fast forward three years, and I’m presenting you with the best gluten-free cinnamon rolls! They’re soft, fluffy, cinnamon-y, and they happen to be vegan, too.
Why I Love Making Gluten-Free Cinnamon Rolls
There are a few steps involved in making these cinnamon rolls, but each one is relatively easy. You make the dough, roll it out, sprinkle it with cinnamon and sugar, roll it up, slice it, and pack it into a skillet. Then, 20 minutes later, you have the best gluten-free cinnamon rolls you’ve ever eaten! I’ve raved about Bob’s Red Mill 1:1 Gluten Free Baking Flour before, and it’s still the only flour I use for baking.
I’ve used this flour in so many recipes and love it because it’s all you need. You don’t need to use 20 different types of flours that are hard to find and that you’ll never use again. I’ve used it in creating my recipes as well as subbing it in recipes that call for regular flour, and it works great every single time!
This flour is made with sweet rice flour, brown rice flour, potato starch, tapioca flour, sweet white sorghum flour, and xanthan gum. It makes these cinnamon rolls light and fluffy and so delicious!
Gluten-Free Cinnamon Roll Recipe Ingredients
- Almond milk – I used two cups of almond milk, but you can use your favorite kind of milk. Be sure to use an unsweetened option.
- Butter – I used unsalted non-dairy butter, but regular butter is great if you are not making these vegan.
- Rapid-rise instant yeast – This recipe calls for one packet.
- Granulated sugar
- Salt
- Vanilla extract
- Bob’s Red Mill Gluten Free 1:1 Baking Flour
- Filling – I make the filling with unsalted, non-dairy butter (or regular butter), light brown sugar, and ground cinnamon.
- Glaze – The glaze is made with powdered sugar and unsweetened almond milk (or the milk of your choice).
How To Make These Gluten-Free Cinnamon Rolls
- Add the almond milk and butter to a medium-sized pot and heat until the butter is melted. Transfer to a large bowl and let it cool to the temperature of bathwater (about 110 degrees F). Once cooled, add the yeast and stir. Let the mixture sit for 10 minutes. Then, add the sugar, salt, and vanilla extract and let sit for another minute.
- Add the flour to the milk mixture 1/2 cup at a time, stirring well in between each addition. Add flour until the dough forms a ball that isn’t sticky. You may need to add a few more Tablespoons of flour, or you may not need the entire four cups. Form the dough into a ball, cover it with plastic wrap, and let it sit in a warm place for 1 hour.
- Preheat oven to 350 degrees F. Mix the brown sugar and cinnamon together in a small bowl. Cover a large cutting board or countertop with plastic wrap and then lightly flour it (You will probably need to overlap two pieces of plastic wrap). Roll the dough out until it’s about 1/4 inch thick and 20 inches by 15 inches wide. Cut the edges off so that they are straight.
- Spread the dough with the softened butter and then evenly sprinkle it with the cinnamon sugar mixture. Use the plastic wrap to roll the dough (long side) into a cinnamon roll. Cut the roll into pieces that are 1 inch thick and place them in a medium-sized cast-iron skillet or oven-safe dish. Bake the cinnamon rolls for about 20-25 minutes, or until they are cooked through.
- While the cinnamon rolls are baking, add the glaze ingredients to a small bowl and mix until smooth. Top cooked cinnamon rolls with the desired amount of glaze. Cinnamon rolls are best when eaten immediately. They can be reheated and eaten later, but are best served warm.
Recipe Tips and Thoughts
- This recipe is vegan and gluten-free.
- These cinnamon rolls are great for a holiday or weekend breakfast, and I’m certain your non-gluten-free friends will love them, too!
- These rolls were adapted from Minimalist Baker. You might also enjoy these Orange Cranberry Cinnamon Rolls!
- Store them in an airtight container for up to four days.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Delicious Breakfast Treat Ideas?
Healthy Naturally Sweetened Breakfast Cookies; 6 Ways
Carrot Sweet Potato Muffins with Turmeric
Healthy Carrot Cake Breakfast Cookies
Healthy Pumpkin Pie Baked Oatmeal Cups
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The Best Gluten Free Cinnamon Rolls {Vegan}
- Total Time: 1 hour 50 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
These Gluten Free Cinnamon Rolls are soft and flavorful and perfect for a special breakfast!
Ingredients
- 2 cups unsweetened almond milk, or other favorite kind of milk
- 6 tablespoons unsalted non-dairy butter, or regular butter
- 1 (1/4 ounce) package rapid-rise instant yeast
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour
Filling:
- 1/4 cup unsalted non-dairy butter, or regular butter
- 1/2 cup light brown sugar
- 1 tablespoon + 1 teaspoon ground cinnamon
Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon unsweetened almond milk
Instructions
- Add the almond milk and butter to a medium sized pot and heat until butter is melted. Transfer to a large bowl and let cool to the temperature of bath water (about 110 degrees F). Once cooled, add the yeast, stir, and let sit for 10 minutes. Then, add the sugar, salt and vanilla extract and let sit for another minute.
- Add the flour to the milk mixture 1/2 cup at a time and stir well in between each addition. Add flour until dough forms a ball that isn’t sticky. You may need to add a few more tablespoons of flour or you may not need the entire 4 cups. Form dough into a ball, cover with plastic wrap and let sit in a warm place for 1 hour.
- Pre-heat oven to 350 degrees Fahrenheit. Mix the brown sugar and cinnamon together in a small bowl. Cover a large cutting board or counter top with plastic wrap and then lightly flour it (You will probably need to overlap two pieces of plastic wrap). Roll dough out until it’s about 1/4 inch thick and 20×15 inches wide. Cut the edges off so that they are straight.
- Spread the dough with the softened butter and then evenly sprinkle it with the cinnamon sugar mixture. Use the plastic wrap to roll dough (long side) into a cinnamon roll. Cut roll into pieces that are 1 inch thick and place into a medium sized cast iron skillet or oven safe dish. Bake cinnamon rolls for about 20-25 minutes, until cooked through.
- While cinnamon rollls are baking, add the glaze ingredients to a small bowl and mix until smooth. Top cooked cinnamon rolls with desired amount of glaze. Cinnamon rolls are best when eaten immediately. They can be re-heated and eaten later as well, but best when served warm.
- Prep Time: 80 mins
- Cook Time: 30 mins
- Category: Breakfast, Gluten Free, Vegan
- Method: Oven
- Cuisine: American
Just tried this recipe and I swear I added at least 4 cups of BRM 1 to 1 flour and the dough was so sticky. I proceeded and sprinkled more flour as I patted out the dough. Guess that should have been my first clue the dough was still too sticky. After I rolled them up the were sticky blobs in the pan. I fear it is going to be another epic failure and a waste of ingredients. Not sure what I did wrong. Used oat milk, country crock plant butter sticks and instant yeast.
I am hoping to make these for my Girl Scout troop’s upcoming camping trip. If they are made Friday, what is the best way to store them to be eaten on Sunday morning?
Hi Christine, I would suggest storing them in an airtight container, either at room temperature or in the refrigerator. They’re best served either warm or at room temp, if you are not able to re-heat them.
THANK YOU! This has become our Christmas morning go-to for the last few years. Even though I’m the gluten and dairy free one in the family, the whole family looks forward to it!
That is so nice to hear, Amy!! I hope you and your family had a wonderful Christmas! <3
After you put the rolls in the skillet or baking dish, do you let them rise again (a second rise) before baking?
you can but no need!
I made a complete mess out of trying to follow this recipe, and even with all of that, these cinnamon buns came out delicious!
I’ve made cinnamon buns with gluten in them many times in the past, but I’m slightly intolerant and wanted to give this a try. Excited as I was I managed to completely misread the instructions and didn’t allow the dough to rise for an hour! Even then, the buns raised whilst they were baking and were incredibly fluffy fresh out of the oven.
Sadly they became very hard when they cooled down (understandably), but they soften again when brushed with a little bit of plant-milk and popped in the microwave for under a minute. Brilliant, will definitely be making them again.
haha, I’m glad you still enjoyed them!!
Hi there I know the cinnamon rolls are amazing I made them many times before but it’s been a while and last time I remember hearing the ingredients in the microwave before adding the years but I thought it said about how long to heat in the microwave do you have any idea?
I’ve never heated mine in the microwave before but I’d probably just do 30 seconds at a time until it’s warm enough
Can I substitute coconut sugar? Really want to try these for New Years! Also would ghee would work for this recipe?
Yes!
The dough wasn’t the easiest to work with, but it was worth it. The cinnamon roll recipe is scrumptious, and I’ve tried about 7 gluten free cinnamon roll recipes to date.
So glad to hear that!!
When you put it in a warm place to rise, does it rise very much? Mine has barely risen at all.
It doesn’t rise a ton but it should rise a little bit
I hate using vegan butter. Can I use coconut oil instead?
I think that would probably work, but haven’t tried it myself
I made these yesterday…I had a couple issues 🙁 by reading the comments…I believe it must be my error! I just wanted to know …after the 1 hour raise…how much should it raise? (very little? double?) I know when I took out of bowl after raise..dough wanted to “crack” as I was rolling up..I used Plastic wrap to help (which it did) I feel like the dough looked like your picture 3 & 4 of pre -raise dough but it did not look like the picture you have of rolled log??? I then put in cast Iron skillet…and covered with plastic wrap …hoping it would “puff” up some? (maybe a problem??) The end product seemed edible but hard
*Used BRM 1:1
*used about 3 3/4 c flour of the 4c flour
*checked water/butter temp–110*
*Yeast is not expired & it is quick rising
Thank you for your help! I feel as though correcting a promising recipe is better than hopping to another recipe. GF & Yeast baking is finicky at BEST!!
did you happen to see??
they don’t really puff up too much with the gluten free flour
How can you replace rapid rise yeast with active dry yeast in this recipe?
Unfortunately I’m not sure if that would work
Can i make these without the yeast?
No, unfortunately I don’t think that would work very well.
Making now!! Can’t wait to taste them – I’ll take pics too and if I can’t post here, I’ll tag you on Insta or FB. Thank you for always having such great recipes~!
They are amazing!!!! Super delicious and the dough was actually pretty easy to work with!
I hope you enjoyed them!!