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Dairy Free/gluten-free/Paleo/Refined Sugar Free


4.5 from 2 votes
Nicole Modic
SERVES 12 Cinnamon Rolls
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I guarantee you've never had cinnamon rolls like these before. Move over, other cinnamon roll recipes, because these are The BEST Gluten-Free Cinnamon Rolls. They're thick, they're fluffy, they're sweet, they're chewy, and they are truly divine. Whether you are gluten-free and have been missing cinnamon rolls, or if you've been looking for a healthier version of your favorite treat, I promise that these cinnamon rolls won't disappoint!




  • 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.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!