Gluten-Free Cinnamon Rolls (Dairy-Free Option)

There are some gluten-free recipes that everyone who eats gluten free longs for and a recipe for fantastic Gluten-Free Cinnamon Rolls is definitely one of them!

CLICK TO PIN THIS RECIPE FOR GLUTEN-FREE CINNAMON ROLLS (DAIRY-FREE OPTION)

Gluten-Free Cinnamon Roll from Linda Etherton

Thankfully I can share a delicious Cinnamon Rolls recipe with you today, October 4, on National Cinnamon Rolls/Cinnamon Bun Day. One from my good friend Linda Etherton (formerly Gluten-Free Homemaker).

Linda’s Cinnamon Rolls not only “work” as fantastic Gluten-Free Cinnamon Rolls but they are not difficult to make. I always especially love that latter factor!

I was first introduced to this recipe when Linda shared it for the Home for the Holidays event I hosted long ago.

Everyone participating—both bloggers and readers—shared what the holidays meant to them. Participating bloggers shared their favorite holiday recipes. It was such a joyful and delicious event.

It’s an honor to be sharing Linda’s Gluten-Free Cinnamon Rolls recipe with you all today. Linda has been so gracious in allowing me to share so many of her wonderful recipes here on gfe! (You can see more of her wonderful gluten-free recipes on gfe here.)

When this recipe was originally shared on her site, Linda said:

“What recipe means both “home” and “the holidays” to me? That’s easy. Cinnamon rolls!

We like to enjoy a nice breakfast together on Christmas morning. It usually includes eggs, sausage, fruit salad, and always, cinnamon rolls. Well, not always. The year I was diagnosed with celiac disease I didn’t have time to come up with gluten-free cinnamon rolls by Christmas so we went without. But by the next year we had homemade cinnamon rolls for breakfast.

These gluten-free and dairy-free cinnamon rolls are wonderful, and my family loves them. Last year was my first Christmas being dairy free, and this recipe was easy to convert. Unlike many cinnamon roll recipes, it does not use a lot of butter. The little butter it does call for can easily be replaced with a dairy-free margarine, and almond milk worked in place of cow’s milk.”

Bake these Cinnamon Rolls this weekend to celebrate the national food holiday or save them for special days in the future, especially the winter holidays!

More Tasty Ways To Satisfy Your Cinnamon Cravings

~ Gluten-Free Apple Cinnamon Volcano Pancake

~ Gluten-Free Cinnamon Apple Cake

~ Gluten-Free Cinnamon Raisin and Cinnamon Swirl Bread Recipes

~ Gluten-Free Cinnamon Sugar Crusted Popovers

~ Gluten-Free Cinnamon Swirl Coffee Cake

~ Gluten-Free Pumpkin Cinnamon Roll Cake

Gluten-Free Cinnamon Rolls (Dairy Free) Recipe

Gluten-Free Cinnamon Roll from Linda Etherton

Yield: 8 Cinnamon Rolls

Gluten-Free Cinnamon Rolls (Dairy Free)

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Linda said: "These gluten-free and dairy-free cinnamon rolls are wonderful, and my family loves them. Last year was my first Christmas being dairy free, and this recipe was easy to convert. Unlike many cinnamon roll recipes, it does not use a lot of butter. The little butter it does call for can easily be replaced with a dairy-free margarine, and almond milk worked in place of cow’s milk.”

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

Dough Ingredients

• 2 Tablespoons dairy-free margarine (or butter)
• ¼ cup granulated sugar
• ⅔ cup almond milk (or cow’s milk), warm
• 1 large egg
• ¼ cup oil
• 1 teaspoon vanilla extract
• 1 Tablespoon instant yeast
• ¼ cup sorghum flour
• ½ cup millet flour
• ¾ cup cornstarch
• ¼ teaspoon baking soda
• 2½ teaspoons xanthan gum
• 2 teaspoons baking powder
• ½ teaspoon salt

Filling Ingredients

• ⅔ – 1 cup light brown sugar
• 1¼ teaspoon ground cinnamon
• ⅓ cup chopped nuts (optional)

Glaze Ingredients

• ¾ cup powdered sugar
• 1 teaspoon vanilla
• about 1 Tablespoon almond milk

Instructions

1. Using a mixer, combine the margarine and sugar. Mix well.
2. Add the egg, oil, vanilla, and most of the almond milk. Hold back about 3 tablespoons of the milk.
3. Combine the remaining ingredients (yeast through salt) and add to the wet mixture.
4. Beat on high about 2 minutes until well mixed with no lumps. The dough will be soft, but should hold together. Add the remaining milk if needed.
5. Lay out a piece of plastic wrap and sprinkle it with sugar. Lay the dough on top and cover it with another piece of plastic wrap.
6. Use a rolling pin to roll the dough into a 13½ inch square. Lift the top piece of plastic wrap often and reposition if necessary. You can spray the wrap with cooking spray if the dough is sticking.
7. Combine the filling ingredients. Spread the filling on the dough leaving a margin at one side. As you roll the dough, the filling with get shifted. The margin keeps it from being pushed all the way out at the end.
8. Roll the dough by lifting up the plastic wrap. Once you get the roll started, it will roll on its own. Once rolled, smooth out the edge.
9. If you want nice clean end pieces, cut a little off each end. I leave them as is.
10. Using a sharp knife, cut the roll into 8 slices. You can do this by cutting the roll in half, then cut each half in half, then cut the quarters in half.
11. Place the rolls in a glass pie dish and bake at 375F degrees for 20 minutes.
12. Combine the glaze ingredients. Add the almond milk a teaspoon at a time until the glaze is the right consistency. You can adjust the amount of glaze to your taste.
13. Drizzle the glaze over the warm rolls and serve.

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