It is time to share my cinnamon roll recipe! Cinnamon rolls are good all year round, but especially in the fall and winter months. I have had some gluten-free cinnamon rolls before from bakeries and such, but the texture was usually off, more like a cinnamon biscuit. Also, it is much cheaper making your own than buying from a specialty bakery.

Some years ago, I discovered a gluten-free all-purpose flour that I knew right away would give the right texture for my cinnamon rolls. It is Caputo Gluten Free Flour, Fioreglut. Say no more, I was lost in cinnamon roll heaven! The texture and flavor is spot on!

These cinnamon rolls are soft and doughy and just melt in your mouth with the sweet, gooey, cinnamon center and lovely vanilla icing. I decided to make these with a vegan option since I know many are looking for gluten-free and vegan recipes. Only the butter needs to be substituted!

I hope my recipe brings loads of cinnamon rolls back into your life! These are also great for brunch with friends.

Ingredients You Will Need

• salted butter, softened
• almond or cashew milk
• sugar (cane or coconut)
• powdered sugar
• fine sea salt
• Caputo Gluten Free Flour, Fioreglut***
• yeast (make sure it is gluten free)
• vanilla extract
• ground cinnamon

*** Caputo Gluten Free Flour, Fioreglut contains wheat starch so it is not wheat free. Do your own research to ensure it is safe for you.

Another great flour that these have been tested on is gfJules Certified Gluten Free All-Purpose Flour.

These gluten-free cinnamon rolls are: soft, doughy, spicy, sweet, and completely delicious!

Other spicy recipes with cinnamon to check out on the blog are these Spiced Apple Strudels and Baklava Cups. They are perfect when you need a warm and cozy treat!

How to Make Cinnamon Rolls

First, set aside 3 tablespoons of butter to soften. Then warm up the almond milk. It should be warm to the touch, but not hot. (we need the yeast to be alive) Place the warm milk in a bowl and add 3 tablespoons of sugar. Mix together and then add the packet of yeast. Let the yeast mixture sit for 10 minutes, allowing it to activate. The top will be bubbly as shown below.

Next, in a stand mixer with a dough hook, add the flour and 3 tablespoons of softened butter. Pour in the yeast mixture and mix until all ingredients are well incorporated, allowing the hook to knead the dough for about 2 minutes on low speed. (Use a large bowl and spoon to make the dough if you do not have a stand mixer. Knead the dough with your hands for 1 minute, keeping it in the bowl.

Then once the dough has been kneaded into a ball, cover the bowl with plastic wrap or a dish towel and let it rise for an hour in a warm place. (in the kitchen or by a window) The dough should double in size, as pictured below.

Now while the dough is rising, set aside 2 tablespoons of butter to soften. Then take a small bowl and add 3/4 cup sugar, 1 1/2 tablespoons ground cinnamon, and a pinch of salt. Mix together well.

Then place the dough on a lightly floured board or surface. Flour a rolling pin and your hands and roll out the dough, up and down and side to side. Roll the dough until you have a rectangle of about 15” x 11”.

Take the 2 tablespoons of softened butter and gently spread it on the rolled out dough with a butter knife. Then evenly distribute the cinnamon and sugar mixture on top. Roll up the dough lengthwise with your hands, rolling it tight if you would like more of a swirl. When you get to the end, gently press the last bit in to seal the dough. Then seal up both ends of the roll.

To continue, use a knife to cut off a little of each end of the roll, exposing the inside. Next, use the knife to cut the roll into 12 equal pieces. I have found it best to lightly mark the top of the dough before cutting it.

Then place the rolls in a lightly oiled 9” x 13” glass baking pan, leaving a little space in between each one. Cover and let the rolls rise again for 1/2 hour more. Meanwhile, preheat the oven to 375 degrees Fahrenheit.

Finally, remove the cover and place the baking pan in the oven on the middle rack. Bake for 23-25 minutes or until the cinnamon rolls reach an inner temperature of 190-192 degrees Fahrenheit. Remove the pan from the oven and let the cinnamon rolls cool.

In the meantime, make the icing. Add the powdered sugar, salt, vanilla extract, and almond milk in a bowl and whisk together. Whisk until the icing firms up and becomes smooth. Drizzle the icing on the cinnamon rolls while they are still warm. Serve and enjoy!

Storage Tips and Notes

• Store the cinnamon rolls in an air tight container at room temperature for 2 days or in the refrigerator for 4 days
• These cinnamon rolls are great warmed up in the microwave before eating if they have been chilled
• If you like larger cinnamon rolls, you can make 8 rolls instead. Just make sure to add a few more minutes to the baking time
• These are great with both coconut sugar and cane sugar in equal amounts