The best gluten free cinnamon rolls, with a vegan option!
For the dough:
- 2 + 1/4 cup gluten free baking flour (**important! see note for brand recommendations!**)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup milk of choice (any dairy free or regular milk will work)
- 1 tsp apple cider vinegar
- 1/3 cup unsalted butter (or sub vegan butter), melted
- 3 tbsp maple syrup
- 1 tsp vanilla extract
For the filling:
- 1/4 cup butter, softened (spreadable, not fully melted)
- 1/2 cup coconut sugar (or sub brown sugar)
- 2 tbsp cinnamon
For the glaze
- 1 cup powered sugar
- 1–3 tbsp almond milk
- Mix your milk of choice with the apple cider vinegar to make a buttermilk. Set aside for 5 minutes while you get your other ingredients ready.
- In a large bowl, mix together flour, baking powder, and sea salt.
- In a separate bowl, whisk together your melted butter, maple syrup, vanilla, and buttermilk mixture. Stir the dry ingredients into the wet ingredients. Mix together until well combined- be careful not to over mix. Dough will be sticky, but try to scrape all the dough off the sides of the bowl. Cover with a clean tea towel and set the bowl aside for 10 minutes.
- While dough is sitting, preheat oven to 350°F and clean your work station. Grease a baking pan with butter or coconut oil.
- Get your filling ingredients ready- you want your butter to be soft enough to spread but not totally melted.
- Flour a clean work surface and turn your dough out onto it. Sprinkle some flour on top of the dough, then gently knead the dough and work the flour into it until a soft ball of dough forms that is no longer sticky. Lightly flour your counter top again before pressing (or use a rolling pin) the dough into a rectangle about 1/2″ thick.
- Spread butter onto the rectangle of dough, then sprinkle the coconut sugar and then the cinnamon on top of the butter.
- Starting at the long side of the rectangle, carefully and tightly roll the dough. Once it is all the way rolled up, gently patch any tears that may have been created, and seal the seam of the dough tightly. Use a sharp knife to cut the dough into 8-9 cinnamon rolls.
- Place each cinnamon roll about 1/2″ apart on your greased pan. Bake for 22-25 minutes, then allow to cool for at least 5 minutes.
- While cinnamon rolls are baking, make your glaze by mixing powdered sugar with milk of choice, starting with 1 tbsp at a time until a smooth glaze forms. Pour glaze over your cinnamon rolls and enjoy! Best if made and enjoyed fresh, but can be gently reheated in the oven or microwave.
*I have had the best luck with this brand (this option does have dairy in it). For dairy free, I had success with this option (the rolls did droop a bit in the oven with this flour, so they aren’t as “perfect” in appearance, but they still look good and turned out so delicious!). Both of these options contain xanthan gum, which helps to keep the rolls together!
I do NOT recommend this option for this recipe specifically. I like this flour for other recipes but was not happy with the taste or texture when I used it for these cinnamon rolls.
Please do not try using almond flour, coconut flour, oat flour, etc. for this recipe. The final result will be much different than the original recipe!
Watch my YouTube video here to see how I make these!
King authors gluten free flour is amazing .
Yes i’ve heard great things!! I haven’t tried that one yet but let me know if you make these with that one 🙂
I agree ! No one can tell when I use it & I personally think it is less dense than other brands
I used Bob Red Mill Flour, normal butter, and brown sugar. Baked 25 full minutes and topped with cream cheese frosting. Turned out PERFECT.
Hi Mia, can I substitute the butter with coconut oil? ????
You can but I would recommend using vegan butter because the flavor will be much closer to cinnamon rolls that way!
Can I add some yeast to this if I want to; and how much would you recommend? Looks amazing and I can’t wait to try it!
Hi! Can I use normal AP flour for these? Thanks for this recipe- excited to try!
I made these today and they are amazing!
Honestly wasn’t impressed by these they were crunchy and very floury. I usually love Mia’s recipes but this one wasn’t as good as I was hoping. Maybe it was something I did?
Hi Liditza! Can I ask what flour you used? They definitely shouldn’t be crunchy! I’m sorry you didn’t like these!
I used the dairy free flour that you recommended. The only thing I did differently was cut the recipe in half.
These were amazing!! I used the bobs gluten free flour and it worked great.
These are amazing!!!!
I made this this weekend and they were AMAZING!!! The texture and taste were spot on! I used Bob Red Mill gluten free baking mix and they held up abs tasted great! Definitely making these again.
I seriously couldn’t believe these were gluten free! Thank you for this amazing recipe!
Fun to make and so delicious!!!! I used the pillsbury GF baking flour and it worked very well!
These were super delicious and got positive comments from my taste testers !
I thought they were a bit chewy and not fluffy enough but could of been the type of flour I used.
I used Bob’s 1 to 1 GF flour and they were amazing! Perfect for a special morning. Thank you Mia!
I didn’t make this but my friend did for Galentine’s and they were DELISH!! Can’t wait to try making it myself!
I was so proud of myself for making these! At first since I’m not an “experienced” baker I was a little tentative making cinnamon rolls from scratch but I was so wrong! She makes it so easy to follow the instructions and they were so tasty and quite filling! Definitely gonna be looking for other recipes soon (:
Perfect treat for Valentine’s Day. The YouTube video was so helpful for this rookie
made these yesterday and they’re already gone, that’s how delicious they are! i’ve been looking for a good gluten free cinnamon roll recipe for so long and this one is perfect! so easy to follow and the youtube video really helped me figure out the rolling technique 10/10????
Best GF, DF, egg free cinnamon roles I’ve found so far! They were SO good.
So fun to make! I was proud of myself for making something from scratch, even though it was super easy! Also really really delicious, I want these cinnamon rolls every day! Cutting out bad ingredients doesn’t mean I can’t eat yummy food. And I’m a food lover, so this makes me really excited. I appreciate your creativity, Mia! I have had success with many of your recipes.
These wereAMAZING!!! And surprisingly pretty easy to make! The consistency and taste were perfect. They were gone within the hour!
These cinnamon rolls are sooooo good! Love them!!
Decided to make these while snowed in this weekend and all I can say is WOW!!! I had low expectations because I haven’t done any baking with gluten free flour, and I was so extremely impressed. They were delicious, a great texture, and the perfect level of sweetness. Even my non-GF/dairy free family members enjoyed it a lot. Will make again!
This was literally the most AMAZING thing I have EVER baked. The recipe was easy to follow, but it was my first time making cinnamon rolls from scratch, so I was so proud of myself for how well they turned out! I used the recommended baking flour. We had to stop ourselves from eating too many at once – they were THAT good! Can’t wait to make these for loved ones during the holidays.
Great gf recipe! Fabulous dough!
I made these with the bobs red mill flour that the recipe says not to use and they still tasted and looked great! Awesome recipe!
I made this the other day for me and my family and it was gone in one day! The rest of my family isn’t GF or DF like me, but they still loved them!!
I made these as a treat for myself on Valentine’s Day and DAMN they did not disappoint! Bless you, Mia for sharing this recipe. I used the Cup4Cup flour and I am so glad I did. 100% the best GF cinnamon rolls I have ever had!
These were so good! I made them with Bob’s Red Mill Gluten Free 1:1 baking flour, and they did not disappoint! The texture and taste were perfect! Can’t wait to make these again!
THE BEST gf cinnamon rolls! This recipe was so good and super simple to make. I used the brand of gf flour recommended and the consistency of the dough was perfect.
Hi! Is it possible to make the dough ahead of time or is that not recommended?
Do you happen to have the nutritional content of these?
So so impressed with this recipe! I love cinnamon rolls, and was so excited when I saw Mia post this recipe. Easy steps to follow and a beautiful outcome. I would recommend making more than one batch ????
I made these today & used King Arthur’s GF Flour. I did have to add 1 tsp Xanthan Gum since the All Purpose Flour doesn’t have it. They were absolutely delicious and turned out beautiful!! 🙂
OMG I AM SPEECHLESS. THESE ARE INCREDIBLE! I used Bob’s Red Mill 1-1 and worked perfectly. Also made a cashew-maple glaze….sooo so good
My first time making cinnamon rolls. the youtube video was helpful, although i wish you would show the contents in the bowl. It would be nice to know if the wet mixture should look a little curdled. These are good for gluten free. Crispy outer and soft inside. The Large bowl should be reserved for wet ingredients.
These were sooo yummy! I was wondering what the calories are for 1 roll? Thank you 🙂
Yay! I’m sorry but I don’t counting calories! xo
Can you make these the night before and bake the next morning?
Hi Amy! I haven’t tried that yet so I can’t say for sure! Please let me know if you do 🙂
I, too, am interested if I can make this ahead of time, but prior to cutting, wrap in plastic wrap and store in the fridge until the morning I will be baking? I want to serve these Christmas morning.
Also, I will be trying Namaste Flour!
Thank you Mia for this amazing recipe. I’ve been baking these every week for the past month. So easy yet soooo delicious!
Hi Abby – you are so familiar with this recipe, and I haven’t tried it yet. Do you have any thoughts on my question above about refrigerating the dough to bake the next day?
Thank you so much Abby!! That makes me so happy 🙂
Has anyone made the dough the night before? Plan to make them for Christmas morning but would like to just pop them in the oven. I’m so excited, these look delicious!
I’ve tried so many gf/df cinnamon roll recipes and this is the first one I’ve loved! So easy and delicious!
This makes my day! Thank you so much Abby so happy you loved them 🙂
I didn’t have any butter in the house. I used almond butter for the filling and it came out really good!!!
I don’t know what kind of sorcery this is but these are freaking amazing!!! Like honestly almost as good as regular ones which is saying a lot!!! I’ve tried it with Namaste organic gluten free flour and with Better Batter artisan blend both were fabulous though the better batter needed extra moisture so I added some water. I’ve also tried putting them in the fridge overnight and baking in the morning. They were still fabulous! Though not as fluffy. We are dairy free and I don’t like butter substitutes so I used coconut oil for the batter and the filling. I also tried a glaze with coconut oil and maple syrup boiled for a few minutes, make a great caramel topping without refined sugar. I’m so very grateful for this recipe, I create my own most of the time but a gluten free egg free yeast feee cinnamon roll had eluded me for years. I’ve tried making my own and sooo many recipes that have all failed. This was like the biggest triumph ever!! Thank you!!
I have made a lot of GF cinnamon roll recipes over the years, some with complicated ingredients and yeast rising directions, and none have been as good as this recipe. This is by far makes the BEST tasting and prettiest gluten free cinnamon rolls. I would go so far as to say you cannot even tell they are gluten and yeast free. I made these twice, once with bobs red mill 1:1 and once with cup4cup and the description is accurate. The taste still was good with bob’s but they were much taller, perfect looking, and fluffier with cup4cup. With the coconut sugar they are less sweet than a traditional cinnamon roll, which is preferable for my family since we only eat ‘real’ sugar on special occasions. This was easy enough to make with my toddlers and to keep it lower on the glycemic index I used maple sugar in the glaze instead of powdered sugar. This will forever be the only cinnamon roll recipe I use.
Can you make the rolls the day before and refrigerate until baking the next morning? Would love to try these!
These look delicious! Could I make them a day before then refrigerate uncooked and bake the next day?
I’m wondering the same thing! Did you try it??
I did. They were less fluffy but still delicious!
Has anyone made the dough the day before and refrigerated it to cut and bake them the next morning??
I made them Christmas morning, they turned out so good! I used Bob’s Red Mill baking flour and ran out of maple syrup so subbed 2 of the tbsp for honey. Also used regular vinegar instead of acv. I should’ve used more butter but I didn’t measure it just spread it on haha but still great just for next time I’ll measure it out.
I just made these. the flavor was really good, and I used the Bobs’s 1;1 , But the dough tasted a little floury, a little raw on the inside and cruncher on the outside. I baked for 25 minutes too. I even put them back In the oven because they tasted a bit raw. Why is this?