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5 from 4 votes

Gluten Free Cinnamon Rolls

These homemade gluten free cinnamon rolls are absolutely amazing. Cinnamon sugar filling, warm vanilla glaze that drips into every single bit and the soft baked bread. It is what dreams are made of! A simple and easy recipe! No one will notice that these are gluten free.
Prep Time10 mins
Cook Time17 mins
Dough Rising40 mins
Total Time1 hr 7 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 9 people
Calories: 347kcal

Equipment

  • Baking dish
  • Parchment paper

Ingredients

For the Dough:

  • 2 1/2 cup Gluten free 1:1 Ratio Baking Flour
  • 2 1/2 tablespoon Sugar
  • 1 teaspoon Salt
  • 1 packet Yeast
  • 1/2 cup Water
  • 1/4 cup Milk (milk of choice)
  • 2 tablespoons Butter
  • 1 Egg

Inside Mixture for Cinnamon Rolls:

  • 1/3 cup Coconut Sugar
  • 5 tablespoons Butter
  • 1 tablespoon Cinnamon
  • 1/3 cup Chopped Pecans
  • 1/3 cup Raisins

Glaze for Cinnamon Rolls:

  • 1 cup Powdered Sugar
  • 2 tablespoons Milk (milk of choice)
  • 1 tablespoon Butter
  • 1 teaspoon Vanilla extract

Instructions

  • Preheat oven to 175 degrees. In a mixing bowl add flour, salt, sugar and yeast. In a separate bowl, add butter and microwave for 20 seconds until melted. Next add water, milk and egg. Stir to make sure everything is combined.
  • Pour wet ingredients into the dry ingredients. Mix completely. You will get a sticky dough. Knead with a stiff spoon or your hands. Knead for 1-2 minutes. Cover the bowl with parchment paper.
  • Turn the oven OFF. Place bowl with dough into your oven. Let it sit for 20 minutes. This will help to activate the yeast.
  • While the dough is rising you can make the inside mixture for your rolls. In a glass bowl melt your butter in the microwave in 20 second intervals. Once melted add coconut sugar, cinnamon, pecans and raisins. Stir until you have a nice thick mixture. Set aside.
  • Once your rolls finish rising, remove from the oven. Place parchment paper on your counter. Add a little bit of flour and place the dough on the paper. Use your hands to flatten the dough out. You might need to add a little flour to your hands. Next with a rolling pin, roll the dough into a rectangle about a 1/4 inch thick.
  • Add your pecan/raisin mixture that you made earlier. Place this towards the front of the rectangle. (As you roll the dough it will even out more)
  • Start at the bottom of the rectangle and slowly roll the dough into a "log". Once done, pinch the ends together and make sure to pinch the longer seams together. We don't want anything to seep out.
  • Slice into 9 cinnamon rolls. (10 if you want smaller rolls)
  • Grease a pan and place the rolls with the "yummy" side facing up.
  • Place back in the oven to rise again for 20 minutes. Turn your oven light on to create a warm environment. We want those rolls to rise again. While the rolls are rising, you can make the glaze.
  • In a glass bowl, melt your butter. Then add powered sugar, vanilla and milk. Stir until you have a nice smooth glaze.
  • After 20 minutes, remove the rolls. Preheat your oven to 375 degrees. Place cinnamon rolls into the oven and bake for 17-20 minutes. Remove from the oven. Let them sit for 10 minutes and then pour the glaze on top of the rolls. Serve warm!

Video

Notes

  • Make sure you use a Gluten Free 1:1 Ratio flour this cinnamon rolls. I used Cup 4 Cup with this recipe.
  • If you and our family do not like raisins or pecans you can omit this from the recipe.
  • You can replace the pecans with walnuts, almonds, etc with this gluten free cinnamon roll recipe.
  • If you do not have vanilla on hand for your glaze, that is ok! The glaze will still taste wonderful.
  • Make sure to really pinch your end seams on your roll.
  • Turn your oven OFF when you are doing your first rise on the dough. You do not want to cook your dough. It just needs a warm environment to activate the yeast.
  • In the final baking step, if your rolls start to look a little too cooked, place a piece of parchment paper over the top while they are baking.

Nutrition

Calories: 347kcal | Carbohydrates: 52g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 158mg | Potassium: 88mg | Fiber: 5g | Sugar: 22g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg