Cinnamon rolls! Gluten free ones! Basically CRAZY excited to bring you this recipe today because you know what this Sunday is, right?
Bake Cinnamon Rolls Day.
Just kidding. It’s actually Mother’s Day, but if I was a mom it would also be called BAKE ME CINNAMON ROLLS DAY. There can’t be many things better than waking up to the smell of yeasty dough baking with hints of cinnamon and sugar. Especially if they’re served warm with frosting and possibly a few glasses of mimosas. Chomp, guzzle, smile. You are now Mom’s favorite kid.
And even if you’re not with your mom this weekend, you can think of her from afar as you cozy in and watch Game of Thrones with a glass of wine and a ooey-gooey cinnamon roll. She’d appreciate that, you know. That’s my game plan (sorry Mom, I love you).
In all seriousness, this recipe just makes me giddy. I wasn’t certain it was going to turn out because as you may know, gluten free baking can be pretty difficult at times. Sometimes it can be downright frustrating!
Well thank goodness for Pamela’s Products, a gluten free baking company with amazing mixes! I ended up using a mix of Pamela’s Gluten Free Bread Mix and Pamela’s Gluten Free All-Purpose Flour — Artisan Blend. Baking with Pamela’s products has been WONDERFUL so far and I’m excited to test out more recipes using their mixes! In fact, I tested these cinnamon rolls a few times with a few of their baking mixes and the version I’m giving you is the best I’ve made thus far. Honestly they do not taste gluten free AT ALL!
Now since these are gluten free, I decided that I also wanted to make them dairy free by using coconut oil instead of butter and almond milk instead of regular milk. The vanilla bean glaze is simple but delicious and dairy free as well.
I have a feeling that you’re going to have some questions about these gluten free cinnamon rolls and substitutions so I’ve prepped some answers:
What can I use besides coconut oil?
If you aren’t dairy free, you can use butter. If you still want to make these dairy free, you can use a vegan buttery spread.
Can I sub something for the regular sugar and/or brown sugar?
Yes! You can use maple sugar or coconut sugar, if you prefer a refined sugar free treat. The filling might not necessary taste the same, but I’m sure they will still be delicious!
Can I make these vegan?
The only thing that is preventing these from being vegan is the egg. Unfortunately I had a reader report that using a flax egg didn’t turn out too well for them.
Can I make these the night before and bake them in the morning?
Yes! To make these into overnight cinnamon rolls, do not let dough rise the second time, instead place rolls in pan (after the first rising), cover with plastic wrap, then immediately place in the fridge. The dough will rise overnight again. The next morning take rolls out of the fridge and let them sit at room temperature or in a warm spot for 30-45 minutes, then bake as directed. Ta-da!
I’m certain you’re going to LOVE these. They’re great any time of year, at any holiday and an especially wonderful treat for someone who has a food allergy. If you make these, tag #ambitiouskitchen on Instagram so I can see your beautiful creation.
P.S. LOVE YOU ALWAYS MOM.
Also be sure to leave a comment to let me know if you like or make these gluten free cinnamon rolls. I LOVE hearing your feedback and so do other members of the AK community.
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Dairy Free + Gluten Free Cinnamon Rolls with Vanilla Bean Glaze
- 1 cup unsweetened almond milk, warmed to 110 degrees F
- 1/3 cup granulated sugar*
- 2 1/4 teaspoons dry active yeast (use the fast rising kind)
- 2 eggs
- 1/4 cup melted coconut oil*
- 4 cups Pamela's Gluten Free Bread Mix (about 1 small package)
- 1 2/3 cups Pamela's Gluten Free All-Purpose Flour -- Artisan Blend, plus more for dusting
- 1/2 teaspoon salt
- 3/4 cup dark brown sugar
- 1/3 cup coconut oil, softened but not melted*
- 1 1/2 tablespoons ground cinnamon
- For the glaze:
- 1 cup confectioner's sugar
- 1-2 tablespoons unsweetened almond milk, depending on how thick you like your glaze
- 1/2 teaspoon vanilla extract
- seeds from one vanilla bean
Add milk, sugar and yeast to the large bowl of an electric mixer. It's important to make sure the milk isn't too hot or it will kill the yeast. On the other hand, if the milk is too cool, the yeast will not activate. Let the yeast with the milk for 5 minutes, do not touch or stir. You will know if the yeast activated properly if by the end of 5 minutes, it has started to bubble or foam a bit.
In a separate medium bowl, whisk together both flours and salt; set aside.
Once the milk is a bit foamy, add in the eggs, coconut oil and half of the flour mixture; stir until just combined.
Then add in the rest of the flour, 1/2 cup at a time, and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes. The dough should be elastic like but not sticky.
Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for a little over 1 hour or until doubled in size. If you want bigger rolls, let it rise for up to 2 hours!
Tip: I usually turn my oven to 200 degrees then immediately turn it off to create a little heat. After that I place my bowl of dough in the oven to help it rise. Works every single time!
Grease a 9x13 inch baking pan with nonstick cooking spray or coconut oil. Once the dough is doubled in size, punch it down! Sprinkle a little gluten free flour on your rolling surface, then roll out the dough into a 15x9 inch rectangle.
Spread 1/3 cup of coconut oil all over dough (you'll want it to be easily spreadable so it's okay if it's a little melty). Mix the cinnamon and brown sugar together then sprinkle all over dough. Use your hands to rub sugar/cinnamon mixture into the dough a little bit.
Beginning at the larger end, tightly roll up the dough and pinch the edges together to seal.
Use a serrated knife or unflavored dental floss to cut the dough into roughly 2 inch sections so that you have 12 rolls total; place rolls in pan. Cover with plastic wrap and place on top of oven to rise again for 30 minutes.
Once you are ready to bake the rolls, preheat the oven to 350 degrees F. Bake rolls in oven for 20-25 minutes or until a tiny bit golden brown on the edges. Mine were perfect around 23 minutes. Remember you don't want to over bake them or they'll turn rock solid.
Once rolls are finished baking, set aside to cool for 5-10 minutes while you make the glaze.
In a small bowl whisk together powdered sugar, almond milk, vanilla and vanilla bean. Add more almond milk if you want a thinner glaze. Drizzle over warm cinnamon rolls and serve immediately! Makes 12 rolls.
Feel free to use a vegan buttery spread instead of coconut oil in this recipe. I like Earth Balance or Melt.
If you are not dairy free, you can use regular milk and butter in this recipe, if you so choose.
I have not tried this recipe with any other flour/flour blends besides Pamela's and I would not recommend that you do so either.
Feel feel to substitute the granulated sugar/brown sugar for coconut sugar. The rolls should turn out delicious!
To make these into overnight cinnamon rolls: Do not let dough rise the second time, instead place rolls in pan (after the first rising), cover with plastic wrap, then immediately place in the fridge. The dough will rise overnight again. The next morning take rolls out of the fridge and let them sit at room temperature or in a warm spot for 30-45 minutes, then bake as directed!