bakingglutenfreememories 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.
About 9 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 gfJules Certified Gluten Free All-Purpose Flour. Say no more, I was lost in cinnamon roll heaven! That is the only flour for cinnamon rolls that I’ve used since.
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 vegan since I know many are looking for that option. However, you can use real butter as a substitute!
I hope my recipe brings loads of cinnamon rolls back into your life!
How to make my cinnamon rolls…
1. 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 coconut 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.
2. 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 and forming it into a ball. (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)
3. 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.
4. While the dough is rising, set aside 2 tablespoons of butter to soften. Then take a small bowl and add 3/4 cup coconut sugar, 1 1/2 tablespoons ground cinnamon, and a pinch of salt. Mix together well.
5. 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”.
6. 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.
7. 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, as shown below. (For larger cinnamon rolls, cut it into 8 rolls)
8. Then place the rolls close together in a lightly oiled glass baking pan. (I used a 9.5” pie pan. If not all of the cinnamon rolls fit, you can place the rest in ramekins to bake separately. I also do that with the two end scraps that get cut off the roll)
9. Cover and let the rolls rise again for 1/2 hour more. Preheat the oven to 375 degrees Fahrenheit.
10. 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.
11. Remove the pan from the oven and let the cinnamon rolls cool.
12. 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 baked cinnamon rolls without icing in an air tight container at room temperature for 2 days or in the refrigerator for 4 days
- Store the iced cinnamon rolls in the refrigerator for best results
- These cinnamon rolls are best warmed up in the microwave or on the stove before eating
- 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
Cinnamon Rolls
Ingredients
- 3 cups gfJules Certified Gluten Free All-Purpose Flour (469g)
- 2¼ teaspoons Red Star Active Dry Yeast (1 full packet) (7g)
- 1½ cups unsweetened almond or cashew milk (347ml)
- 3 tablespoons coconut sugar
- 3 tablespoons butter, softened (for vegan butter, I use Miyoko's Creamery European Style Cultured Vegan Butter Hint of Salt)
Filling
- 2 tablespoons butter, softened
- ¾ cup coconut sugar (101g)
- 1½ tablespoons ground cinnamon
- pinch of salt
Icing
- 1½ cups organic powdered sugar (175g) (can substitute with maple powdered sugar for a less refined option)
- 1½ teaspoons vanilla extract
- 2 tablespoons unsweetened almond or cashew milk
- ½ teaspoon sea salt
Instructions
- First, set aside 3 tablespoons of butter to soften. Then warm up the milk. (test with finger, it needs to be warm for the yeast, not hot) Place the warm milk in a bowl and mix in 3 tablespoons of coconut sugar. Add in the packet of yeast. Let the yeast mixture sit for 10 minutes, allowing it to activate. The top will get bubbly.
- In a stand mixer with a dough hook, add the flour and 3 tablespoons of softened butter. Mix in the yeast mixture until all ingredients are well incorporated, kneading the dough for about 2 minutes and forming it into a ball. (Use a large bowl and spoon to mix the dough if you do not have a stand mixer. Knead the dough with your hands for 1 minute, keeping the dough in the bowl)
- Once the dough has been kneaded, cover the bowl with plastic wrap or a dish towel and let the dough rise for an hour in a warm place. (in the kitchen or by a window) The dough should double in size.
- While the dough is rising, set aside 2 tablespoons of butter to soften. Then take a small bowl and add ¾ cup coconut sugar, 1½ tablespoons ground cinnamon, and a pinch of salt. Mix together well and set aside.
- 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 use a butter knife to gently spread it on the rolled out dough. Then evenly distribute the cinnamon and sugar mixture on top. Use your hands to roll up the dough lengthwise, rolling it tight if you would like more of a swirl. When you get to the end, gently press in the dough to seal it. Seal up both ends of the dough as well.
- Use a knife to cut off a little bit of each end of the roll, exposing the inside. Next, use the knife to cut the roll into 12 equal pieces.
- Now place the rolls close together in a lightly oiled glass baking dish. (I used a 9.5'' pie pan. If not all of the rolls fit, you can place the extra in ramekins to bake separately. I also do that with the two end scraps that get cut off of the roll)
- Cover the rolls and let them rise for a half hour more in a warm place. Meanwhile, preheat the oven to 375°F.
- Remove the cover and place the baking dish in the oven on the middle rack. Bake for 23-25 minutes or until the cinnamon rolls reach an inner temperature of 190-192°F.
- 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!
I love cinnamon rolls and these did not disappoint. You would never know these are gluten-free! A gooey and sweet treat to share with family and friends!
Thank you very much Michele! I’m happy you loved them!