Cinnamon Rolls

These cinnamon rolls are so good and as always they are gluten and dairy free! I’ve seen other gluten free cinnamon roll recipes that are so complicated with way too many different ingredients all in efforts to make the flour right! If you need the best gluten free flour recipe and the easiest please click here for my recipe! I recommend it for this cinnamon roll recipe and really for all of my recipes!

This post may contain affiliate links at no extra cost to you! It only helps run my website! I do appreciate it when you do click on a link. For more info about my privacy policy click here.

Cinnamon rolls are best when soft. That being said make sure not to over cook them. You want the center to be cooked, but not too hard to the touch. Nothing is worse then an overcooked dry cinnamon roll.

In this recipe I use coconut milk. Not the canned kind. I find coconut milk great for baking because of the higher fat content makes the baked goods moist and tender. Use whatever you have on hand, but keep this in mind next time your baking!

I use a 9“ by 13” inch casserole dish to cook these in. My favorite pan to bake or roast in is from Le Cruset! I’ll put the link here just in case you want a new favorite 9“ by 13” too!

Rolling The Dough

I like to roll my dough out on parchment paper. First I sprinkle it with a little bit of flour. Then I plop all the dough on top and roll it out to be roughly 15” x 13”. You want it to be about 1/2” thick. After rolling the dough into a rectangle spread it with the melted earth balance, brown sugar, and cinnamon mixture. Then roll the dough up using the parchment paper. Be sure not to roll the paper into the cinnamon roll dough, but keeping the paper on the outside. This keeps the dough from breaking apart.

Cutting The Dough

After you have this rolled up into a log use a sharp large knife to cut the dough in half. Once the dough is cut in half, cut each half into half, then each quarter into thirds. So you have 12 cinnamon rolls. Place the cut cinnamon rolls into a greased 9” by 13” casserole dish and cover with a clean kitchen towel. Place in a warm place and let rise for about 30-45 minutes.

I have tried letting them rise at this point two different ways. I have baked them five minutes after putting them in the pan and I have let them rise for an hour. They came out delicious both ways. They were the slightest bit more airy after letting them rise for an hour. Which is actually meaningful being this is a gluten free yeast dough we are talking about.

After they have risen to your liking bake them for about 20 minutes. While they are baking you can make the glaze. I have included two glaze recipes. One glaze is dairy free and the other is not. Don’t let them start to brown. You want them to be soft.

Happy Baking!