The Best Gluten-Free Cinnamon Rolls

August 29, 2019

GLUTEN FREE CINNAMON ROLLS - INGREDIENTSFOR THE DOUGH:3 1/2 cups gluten-free flour (I recommend Bob’s Red Mill Gluten Free 1:1 Baking Flour)3/4 cup coconut sugar1/2 cup unsalted butter, melted1 1/4 cups non-dairy milk (I used almond milk)1 tsp apple cider vinegar2 eggs + 1 egg yolk1 packet rapid yeast/instant yeast (2 1/4 teaspoons)1 tsp vanilla extract1tb baking powder1 tsp xanthan gum (NOTE: if your gluten free flour blend already contains xanthan gum, you can omit this! The Bob’s Red Mill suggestion above DOES contain it, so you are all good if you purchase that one)pinch sea saltFOR THE FILLING:3/4 cup coconut sugar1 tsp vanilla extract 2 tb cinnamon4 tb unsalted butter, softenedFOR THE GLAZE:2 3/4 cups powdered sugar1/4 tsp cinnamon1/4 cup non-dairy milk (I used almond milk)1 tsp vanilla extractHi friends! Thank you for your patience as I finally got my act together and tested this recipe a billion times to get it right for you guys. Attempting something like cinnamon rolls can definitely be daunting. But here’s the thing – it doesn’t have to be. Cinnamon rolls are actually very EASY to make. You just have to realize that, unlike 99% of my recipes, this one doesn’t come together in 10 minutes. I’d give yourself a solid hour or so. But the result will be well worth any wait.

Turn on some music in your kitchen and let’s get this party started.The last thing I will say is that I can’t guarantee the same result if you substitute the ingredients that I have listed here. Why? Because cinnamon rolls are funny little creatures. They have a mind of their own; you might get the resemblance of a cinnamon roll, but if you are thinking about a Cinnabon-type cinnamon roll, then follow my instructions! 

Enjoy these gluten free cinnamon rolls and tell all your friends! Tag me on Instagram if you make them, so I can repost!


Author: Nicole Modic of @KALEJUNKIE

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  • 3 1/2 cups gluten-free flour (I recommend Bob's Red Mill Gluten Free 1:1 Baking Flour)
  • 3/4 cup coconut sugar
  • 1/2 cup unsalted butter, melted
  • 1 1/4 cups non-dairy milk (I used almond milk)
  • 1 tsp apple cider vinegar
  • 2 eggs + 1 egg yolk
  • 1 packet rapid yeast/instant yeast (2 1/4 teaspoons)
  • 1 tsp vanilla extract
  • 1 tbsp baking powder
  • 1 tsp xanthan gum (NOTE: if your gluten free flour blend already contains xanthan gum, you can omit this! The Bob's Red Mill suggestion above DOES contain it, so you are all good if you purchase that one)
  • pinch sea salt


  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 tbsp cinnamon
  • 4 tbsp unsalted butter, softened


  • 2 3/4 cups powdered sugar
  • 1/4 tsp cinnamon
  • 1/4 cup non-dairy milk (I used almond milk)
  • 1 tsp vanilla extract


  • Warm the non-dairy milk in a small bowl in the microwave for 45 seconds-1 minute. NOTE: you don't want the milk to be too hot, or it will kill the yeast. I suggest using a thermometer so as not to exceed 110-115 degrees F), but that's up to you!
  • Pour the yeast on top of the milk, and let it sit for a few minutes. It should very slightly begin to bubble/fizz, but in each time I've made this recipe, it's very slight. Don't get alarmed if yours doesn't bubble up. It's all good.
  • After about 2-3 minutes, add the coconut sugar to the bowl with the milk/yeast, and whisk together. Next, add the eggs, melted butter, and apple cider vinegar to the mixture and whisk together. Set bowl aside.
  • Next, add the gluten free flour, baking powder, salt, and xanthan gum (if using). Use the dough hook on a kitchen aid mixer and mix for about 5 minutes until a dough forms. If you don't have a kitchen aid / dough hook, no worries, knead the dough with your hands for a few minutes, until a dough forms. The dough will be sticky. Do not add any more flour. Place a damp, warm towel on top of the bowl, and let it sit for 1-1.5 hours so the dough rises (it should double in size).
  • While the dough is rising, prepare the filling ingredients. In a medium bowl, whisk together the softened butter, coconut sugar, cinnamon, and vanilla extract.
  • Preheat oven to 350. Line a 9x13 baking dish with parchment paper. I suggest oiling the inside of the dish first, so that the parchment paper sticks.
  • Once the dough has doubled in size, it's time to have some fun. Pour some flour on your surface, and use your hands to form a rectangle with the dough, about 9 inches by 9 inches (the dough should be about 1 inch thick).
  • Spread the filling onto the rectangle, leaving about 1/2 inch from all sides with no filling.
  • Roll the dough tightly into a log shape (I like to roll from the bottom up).
  • Slice the dough into 9 equal pieces. Gently place each piece into the baking dish. There should be no space left in the baking dish.
  • Bake for 25-28 minutes until light golden brown.
  • Remove from oven and let cool.
  • Prepare the icing by whisking together all ingredients in a small bowl and the drizzling on top of the cinnamon rolls.
  • Store in a covered container in the fridge for up to one week.
  • To soften, simply microwave for 30 seconds.

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in your posts and I’ll re-share!




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  1. Made these for Christmas Eve! I believe the measurements in the instructions for the baking pan should be 9×9 not 9×13?? I realize the instructions say there should be no room left in the pan when placing them in before baking and there was some space left because I used a 9×13. Should have diverted from the instructions at that point. The cinnamon rolls spread quite a bit. They still taste good but I think the pan size was where I went wrong.

  2. Hi!
    Can I assemble these the night before and bake in the morning? (Thinking Christmas Eve 😉
    Also, if I subbed regular sugar do you think they would be too sweet?

  3. 5 stars
    These were SO good and a welcome treat for my celiac boyfriend who hadn’t had cinnamon rolls in ages! I’m a very experienced gluten free baker and followed Nicole’s recipe exactly and they turned out great! For those having any problems I would recommend a) making sure your milk isn’t TOO hot! Even for regular cinnamon rolls, milk that’s too hot can ruin the mixture. b) know that it won’t be like a typical bread dough that’s stretchy! The texture will seem really different and sticky and almost…foamy? But keep going and trust! c) when you’re turning out the dough mixture and shaping into a rectangle and then logs, have PLENTY (more than you’d think!) of flour on your work surface.

    Thanks for this awesome recipe Nicole! ♥️

    • AWESOME!!! I am so happy the recipe turned out perfectly for you! And I really appreciate all of the tips you share for others! Happy Holidays!

  4. 4 stars
    The dough was not workable at all for me, even though I was extra careful to follow the recipe! Very mushy and sticky and no way to form cinnamon rolls out of it! Wonder if I needed to add more of the Bob’s 1:1 flour? Maybe it’s an altitude difference? Definitely going to try again!

  5. Just made the recipe and used the same exact brand flour you recommended be my dough came out a sticky mess after it rested for 2 hours I wasn’t even able to roll it out with my hands 😭. Any suggestions? Could I have added more flour even after letting it rest?

  6. We made these today for the first time and OH MY GOODNESS. They are so good! It’s the first recipe I’ve made from your blog and my celiac husband is so excited to finally have a cinnamon bun that he can eat (and likes). Thank you so much for this!

  7. This is my GO-TO Cinnamon Bun recipe! I saw your IG post and made it with AP flour ( although i find i need at least an extra 1/2 cup – 1 cup of AP flour during the dough making process for it to less sticky to work with) and use regular brown sugar. I also find the dough a little too sticky to knead by hand, so i end up kneading/folding/working the dough in the mixing bowl with my spatula for 5 minutes instead. It is DIVINE. Always a hit and becoming my signature dish for parties!

    I will try it with GF flour next time and see how it fairs… Thank you Nicole for another fantastic recipe 🙂

  8. I followed the recipe to a tee but when I was taking the dough out after letting it set aside, it was so sticky and impossible to roll into the log. Any tips for next time?

    • Yes! Depending on what flour you used, etc., just add more flour until the dough is easier to work with! 🙂

    • Thank you! I used the 1:1 that you suggested for the recipe. Regardless, they came out delicious!!

  9. This is awesome! I am gluten intolerant and love cinnamon rolls! Thank you so much for sharing! I’m also so glad you use coconut sugar! Thanks again!

  10. I have food sensitivity to gluten and a bad one to xanthan gum (all the gums for that matter) is there anything else I could use as a binder? Thank you!

    • Hi, I’ve founds that mixing the same amount of ground flax seed with twice the amount of water works well in place of xanthan gum! So if the recipe calls for 1 tsp of gum, use 1 tsp of ground flax mixed with 2 tsp of water.

    • Hi Stephanie! I’m a chef and food allergies are my expertise 🙂 I love this cinnamon roll recipe!

      Have you tried using psyllium husk? it’s interchangeable with guar gum and xanthan gum….usually use 3x as much psyllium husk as the recipe calls for xanthan gum and you should be fine!

  11. Just finished devouring my first one, and it was amazing! Would these store okay in the freezer or are they best kept in the fridge?

    • Hi! Best kept in the fridge, but you can definitely freeze them and pop them out when ready to eat!

  12. A couple of questions…. Can I use dairy milk? And i don’t have a kitchen aid or dough hook – would kneading be the answer? Thanks!

    • Yes! You can use the dairy milk for sure! And you can knead with your hands for a few minutes, you don’t need the KitchenAid/dough hook. ENJOY!