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Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls

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Ingredients
  

  • cups gluten-free all-purpose flour *see notes
  • 1 package active dry yeast (2¼ tsp)
  • 1⅓ cup unsweetened almond milk (or any dairy-free milk of choice)
  • cup organic cane sugar
  • cup butter (I used Earth Balance vegan butter)
  • ½ tsp salt
  • 1 tbsp ground flaxseeds
  • 1 large egg

Filling

  • ¼ cup softened butter (I used Earth Balance vegan butter)
  • 1/4 cup coconut sugar
  • 1 tbsp cinnamon

Glaze

  • 1 cup powdered sugar (or powdered stevia)
  • ½ tsp vanilla extract
  • 2-3 tbsp unsweetened almond milk (you can adjust depending on how thin/thick you want the glaze)

Instructions
 

  • To make the dough: Start by pouring the milk into a small saucepan over medium-low heat. Let the milk warm up, but don't let it start boiling. Once it is warm to the touch, pour it into a large mixing bowl. (it is important that the milk is warm, not HOT, because if it is too hot, it will kill the yeast)
  • Add the packet of yeast to the milk, and stir it with a wooden spoon. Let it sit for 5-10 minutes, you should start to see a thin film on the top of the milk and even a few bubbles.
  • Once the yeast is activated, add the butter, sugar, salt, flaxseed, and egg. Whisk to combine, then add 2 cups of the flour. Whisk again until most of the flour is incorporated. Next, add the rest of the flour, and use a wooden spoon to stir it together.
  • You will then use your hands to knead the dough for 2-3 minutes. This will help everything to get incorporated evenly. It will feel different than regular (non-GF) dough because you are not activating gluten, so it won't be as stretchy.
  • After you knead the dough, cover it with a kitchen towel and leave it on the counter to let it rise for 1 hour.
  • After the dough has rested, lay out a piece of parchment paper and sprinkle the parchment with a couple tbsp of flour to prevent sticking. Place the dough on top, and use a rolling pin to roll the dough out into a rectangular shape, about 1/2 inch thick.
  • To make the filling, stir together the softened butter, coconut sugar and cinnamon together. Use a brush (or your hands) to paint the mixture all over the layer of dough.
  • You are going to roll the dough from the long end of the rectangle. Starting from one side, carefully use your fingers to tightly roll the dough into itself, working your way all the way down the side. Keep rolling until you have one long roll of dough.
  • Cut even pieces by starting in the center, and then working your way out.
  • Oil the bottom of a 9x9 baking dish, and place each piece into the dish, right up next to each other.
  • Bake at 375 degrees for 20-23 minutes, until lightly golden on top.
  • While they are in the oven, make the glaze by combining the powdered sugar, vanilla, and almond milk in a bowl. Use a fork to whisk it all together, adding more almond milk if it is too thick.
  • When the cinnamon rolls are done baking, let them cool for about 5 minutes, then pour the glaze over top. You can use a spatula to spread it out if you want.
  • Serve and enjoy!
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