Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Gluten Free Cinnamon Rolls

Dessert, Dinner Party, Gluten Free, Vegetarian4 Responses »

There are a few gluten-free baked items that really intimidate me.  Croissants, Angle Food Cake and Cinnamon Rolls, for some reason they have always seemed daunting to me.  And, today I have finally ticked one off the list.

Gluten Free Cinnamon Buns –  as it turns out, not very hard to make at all.  In fact crazy easy, mixed it all up in one bowl with just a spatula, added some yeast, gluten-free flour, a few more pantry staples.  Gave it a bit of time to rise, rolled it out and baked them – and voila!

Now, if I could just master the art of piping icing.

Gluten Free Cinnamon Buns

Gluten Free Cinnamon Rolls

Gluten Free Cinnamon Rolls


  • 1 Tablespoon yeast
  • 2/3 cup almond milk, warmed
  • 1/2 cup sugar
  • 2 Tablespoons butter
  • 1/4 cup olive oil
  • 1 teaspoon vanilla
  • 1 large egg, room temperature
  • 2 1/2 cups all purpose GF flour - I used cup 4 cup
  • 1/4 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar packed
  • 2 Tablespoons cinnamon
  • 1/3 cup butter softened
  • Icing:
  • 8 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup cream cheese, softened
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt


  • Dissolve the yeast in large mixing bowl with the warmed milk.
  • Let sit for a few minutes, until bubbles appear on the surface.
  • Using a large wooden spoon or spatula stir in the sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
  • Add egg and combine thoroughly.
  • Add the salt, GF all purpose flour, baking soda, baking powder.
  • Stir until well combined. If the dough appears too sticky, add more flour, 1 tablespoon at a time until the dough can be removed from the bowl intact, may still be a bit sticky.
  • Grab another bowl and add a bit of oil to the bottom and swish around, add dough and put in a warm place to rise for 45-60 minutes.
  • Preheat oven to 400°F.
  • On a large piece of parchment paper make marking for 13' x 13" as a guide. Sprinkle some flour all over.
  • Add the dough, add another piece of parchment on top and roll out to about 1/4" thick.
  • Remove top sheet of paper from rolled dough, and cut off the outer edges to make even square edges, spread softened butter on top of dough.
  • Combine brown sugar and cinnamon and sprinkle over buttered dough surface.
  • Using bottom sheet of parchment paper has an aid, roll the dough into a log.
  • Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a baking dish lined with buttered parchment paper, I used a round baking tin and it is hard to place the parchment, once you put the rolls in it stays in place for baking.
  • At this point you can either bake them or allow them to rise a bit longer.
  • Bake in oven for 15-18 minutes until tops are golden brown. Remove from oven let sit.
  • In the meantime whip up the icing until smooth and creamy.
  • Drizzle over rolls once they have cooled for about 10 minutes.







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