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4.8 from 5 votes

Gluten Free Cinnamon Rolls

These gluten-free cinnamon rolls are big, fluffy, gooey, and are just as good as any other gluten and dairy-filled cinnamon roll!
Course Breakfast, Dessert, gluten free, Grain Free
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Resting Time 6 hours
Total Time 7 hours 20 minutes
Servings 16 rolls
Calories 426kcal
Author Cassidy Stauffer

Ingredients

For The Dough:

  • 3 cups blanched almond flour very finely ground
  • 2 1/2 cups tapioca flour + more for rolling dough I've also successfully used arrowroot
  • 2 tsp. pectin on the baking aisle
  • 1 tsp. xanthan gum
  • 1 tsp. salt
  • 1/4 tsp baking soda
  • 1 tsp. dry active yeast
  • 2 Tbsp butter (can use non-dairy) or ghee softened
  • 1 Cup non-dairy milk
  • 1 tsp. distilled white vinegar or apple cider vinegar
  • 2 large eggs
  • 1/4 cup sugar
  • 1 tsp. vanilla

Filling:

  • 1/2 cup butter (can use non-dairy) or ghee melted
  • 2 Tbsp. ground cinnamon
  • 1/4 C brown sugar or coconut palm sugar
  • 1 Tbsp. xanthan gum

Frosting (or try my dairy, soy, & refined sugar free cream cheese frosting, link above):

  • 1 lb. powdered sugar
  • 1/4 C Earth Balance butter or ghee melted
  • 3 Tbsp. Non-Dairy Milk
  • 1 Tbsp. strong brewed coffee optional
  • 1 tsp. vanilla or maple extract

Instructions

  • In a small bowl, mix together the milk alternative with the vinegar (we're making buttermilk). Set aside.
  • Whisk together the almond flour, tapioca flour, pectin, xanthan gum, sugar, salt, soda, and yeast... all the dry ingredients.
  • Add the eggs, butter, and vanilla to the milk mixture and mix well. Add the wet ingredients to the dry and knead with a dough hook until it comes together, scraping down bowl as needed. If you don't have a dough hook, mix together with a spoon the best you can and then use your hands to knead the dough until it is very well combined. Batter will be thick and sticky. However, if batter seems too wet, you can add a tiny bit more tapioca flour.
  • Scrape/pour batter into plastic wrap and wrap tightly. Place in refrigerator 6 hours to overnight.
  • Tear out a piece of parchment paper that is at least 20 inches long and sprinkle generously with arrowroot or tapioca flour. Using a well-floured rolling pin, roll the dough 15 inches (the height of the parchment paper) by 20 inches long. Use tapioca flour as needed to help prevent sticking.
  • Bring a medium to large pot of water to a boil... we'll come back to this :)
  • Melt the butter and spread over the dough, leaving the bottom 1 inch dry.
  • In a medium-sized bowl, mix together the cinnamon, sugar, and xanthan gum. Spread evenly over the butter.
  • Carefully start rolling the dough tightly making at least 4 or 5 rotations towards the bottom dry part of the dough. You can lift up the parchment paper to help get the dough up and rolling. When you come to the end, pinch the bottom edge of the dough into the log so it creates a seal.
  • Using a very sharp greased knife, cut the log in half. Then, cut each half in half. Then cut each roll in half again. You should have 16 rolls.
  • Transfer rolls to a large parchment-lined or greased baking dish and slightly press down on each roll.
  • Place rolls in the center or top rack of the oven with the boiling water on the bottom rack and allow to proof for 1 hour. They won't double in size but they will rise. I covered mine with a clean, damp kitchen towel.
  • Remove rolls and preheat oven to 350 degrees.
  • Bake for 16 - 20 minutes, rotating half-way through to ensure even baking. Make sure they are very nicely browned so the centers aren't dough-ey.

Icing:

  • Whisk all ingredients in a large mixing bowl. Icing will be thick. Pour over hot rolls.

Notes

  • The dough needs to sit in the fridge 6 hours to overnight, so plan ahead!
  • To make the rolls ahead of time: 1) Bake as directed then let rolls cool 2) Freeze 3) Heat in a 250-degree oven for 15 minutes 4) Ice while rolls are hot.
  • Instead of the powdered sugar frosting, sometimes I use my Paleo "Cream Cheese" Frosting and thin it out with a non-dairy milk as needed, it's awesome too!
  • To make your own unrefined powdered sugar: Add Truvia baking mix into a coffee grinder and blend until it's a fine powder. Stir in 1 Tbsp of arrowroot per cup. I've used this homemade powdered sugar with the frosting recipe below and we LOVED it! You can also use powdered xylitol or erythritol. Coconut palm sugar does not work well with this recipe - trust me!
  • Leftovers can be stored, unfrosted, at room temperature 2 to 3 days or frozen.
  • If you prefer Keto or Paleo, check out my Paleo And Keto Cinnamon Rolls

Nutrition

Calories: 426kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 189mg | Potassium: 25mg | Fiber: 4g | Sugar: 33g | Vitamin A: 35IU | Vitamin C: 3.8mg | Calcium: 22mg | Iron: 1.3mg