The Best Gluten Free Cinnamon Rolls are also dairy free and contain almost no refined sugar (only a little bit for the icing drizzled on top which is optional). Did I mention that they’re completely delicious?!
Before I get to the recipe, can we talk about the weather for a minute? I have a little venting to do. As you might know, I live in Cumming, GA which is about 30 minutes north of Atlanta. We normally have fairly mild winters with the temperatures dropping down to the 20s every few weeks and we might get snow once or twice. This Winter has been so unusual. It has rained for about 48 days straight and if it’s not raining, it’s gray and overcast. We’ve lived here for 8 years and it’s never been so dreary. The sun has been hiding so much lately, it’s down right depressing!
As I write this, we actually have had two sunny days in a row which is so wonderful although the temps are down in the 20s so it’s too cold to enjoy! Sigh.
Cold, dreary weather makes me want to bake! How about you?
Who am I kidding, I’ll find any excuse to bake, but a rainy day is always a good time to fire up the oven.
I’ve been experimenting a lot of with gluten free/dairy free baking lately and it’s been a lot of fun. It’s amazing how tasty recipes can be without any gluten or dairy, yet so much healthier.
I’m especially excited about THIS recipe for The Best Gluten Free Cinnamon Rolls! They are just incredibly good and so satisfying. Total comfort food.
Start by whisking together My Favorite Homemade Gluten Free Flour Blend, plus xanthan gum, baking powder and salt (scroll down for exact measurements).
Pour in canola oil, agave nectar and vanilla extract. Stir until combined.
Slowly add warm water and stir until you have a sticky dough. Let chill in the refrigerator for 20-30 minutes.
Roll out dough on a floured surface (I used brown rice flour). You want it to be in the shape of a rectangle about 9″ x 12″.
Add melted buttery spread such as Earth Balance, then a mixture of cinnamon and coconut sugar.
Have you ever used coconut sugar? It’s a great alternative to refined sugar. It’s made from the coconut blossom and does NOT have a coconut flavor at all.
You can find it at most grocery stores or order it online on Amazon here:
Starting at the short end, roll up your dough.
Slice into 12 cinnamon rolls.
Place rolls on a half sheet pan lined with parchment paper. You can find this 13″x18″ half sheet pan on Amazon here:
Bake the cinnamon rolls for 14-17 minutes at 350°F or until light golden brown on the edges.
Drizzle with vanilla icing made of powdered sugar, almond milk and vanilla. If you don’t want your cinnamon rolls to have ANY refined sugar, then you can omit this step. They are still delicious without the vanilla icing.
But I do love me some vanilla icing on my cinnamon rolls. The drizzled icing dripping down is the best part in my book and it’s just a little bit of sugar. Your choice!
Let me know if you make The Best Gluten Free Cinnamon Rolls and let me know what you think in the comments. Also, post a photo and tag @momlovesbaking on Instagram for a chance to get featured!
Don’t forget to Pin this Article on Pinterest!
The Best Gluten Free Cinnamon Rolls
For the rolls
- 2 cups (268g) My Favorite Homemade Gluten Free Flour Blend (recipe on MomLovesBaking.com)
- 1 1/2 teaspoons xanthan gum
- 1 tablespoon baking powder (I used aluminum free)
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1/3 cup agave nectar
- 1 teaspoon vanilla extract
- 2/3 - 1 cup warm water (start with 2/3 cup, add more if needed)
- 1/3 cup brown rice flour
For the filling
- 3 tablespoons vegan buttery spread, melted (I used Earth Balance)
- 1/2 cup coconut sugar
- 2 1/2 tablespoons ground cinnamon
For the vanilla icing
- 1/2 cup powdered sugar
- 1 tablespoon almond milk
- 1/2 teaspoon vanilla extract
For the rolls
- Preheat oven to 350°F. Line a 13" x 18" half sheet pan with parchment paper or silicone mat. Set aside.
- In a medium bowl, place gluten free flour, xanthan gum, baking powder and salt. Whisk together.
- Add oil, agave and vanilla to dry ingredients. Mix well. Slowly add 2/3 cup of warm water. Stir until a sticky dough forms. If it seems too thick. Add a little more water (up to 1/3 cup but not more than that). Cover and refrigerate for 20-30 minutes.
- Place chilled dough on clean counter dusted with rice flour. Add a little more rice flour and knead dough for a minute. With a rolling pin, roll into a rectangle (9 1/2" x 12").
For the filling
- Stir together cinnamon and coconut sugar in a small bowl. Brush melted buttery spread onto rolled out dough. Sprinkle cinnamon sugar. With small edge facing you, roll up the dough. Slice into 12 rolls. Place on prepared pan and bake for 14-17 minutes or until light golden brown on the edges. Let cool.
For the vanilla icing
- Stir together powdered sugar, almond milk and vanilla in a small bowl. Drizzle over cooled rolls. If you don't want to use any refined sugar, omit this step.
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