Gluten free cinnamon rolls recipe – made with no yeast, no need to prove AND they can easily be made dairy free, vegan and low FODMAP too if you fancy.
Gluten free cinnamon rolls recipe, anyone? I haven’t had one of these in YEARS but I’ve been perfecting this one and it’s finally ready to share with you guys!
To celebrate reaching 90k followers over on Instagram AND 20k subscribers on YouTube, I baked these gluten free cinnamon rolls for you!
(ok, well, you might have to bake them yourself to try them, but it’s the thought that counts, right?)
My gluten free cinnamon rolls recipes makes 9 lovely, soft buns packed with sweet cinnamon sugar and topped with a sticky icing on top.
They’re super simple to make and the dough only needs 5 ingredients – 3 if you don’t have any baking powder or xanthan gum handy!
If you’re dairy free, you can easily make these with a few simple swaps too – just use dairy free yoghurt and dairy free margarine instead of yoghurt and butter.
And of course, the same goes if you’re vegan too – just use a little dairy free margarine instead of using the egg for the egg wash.
Oh and for low FODMAP folks, use lactose free yoghurt and proceed with the rest of the recipe as normal.
Ok, so here’s everything you’ll need for my gluten free cinnamon rolls recipe…
Gluten Free Cinnamon Rolls Recipe: Ingredients
For the dough
- 580g gluten free self raising flour
- 600g plain yoghurt (natural, greek, lactose free and dairy free yoghurts all work – thicker is better)
- 1 tsp baking powder (optional)
- 1/2 tsp xanthan gum (optional)
- 70g caster sugar
For the filling
- 150g light brown sugar
- 2 tsp cinnamon
- 35g butter, melted (coconut oil or a dairy free spread could be used instead)
For the topping
- 200g icing sugar
- 2-3 tbsp water
- 1 tsp vanilla extract
Other
- 1 egg, for egg wash (melted butter or any milk could be used instead)
Gluten Free Cinnamon Rolls Recipe: Method
Preheat your oven to 160C Fan / 180C and prepare a 9x9inch square tin with baking paper (allow the paper to go over the sides to help when lifting them out).
Add all your ingredients into a large bowl and mix together. I initially just do this with a spatula and then as it starts to come together I use my hands to ensure it’s all pushed into a big ball. This is a larger amount of mixture than usual so really try to make sure it all combines. You could also do this in two halves and then bring it together if easier.
Knead the dough briefly so it’s smooth and combined (you might need a little flour if it’s a bit sticky, it shouldn’t be)
Lightly flour your work surface (make sure you’ve got a decent amount of room). Flour a rolling pin and roll out for dough into a rectangular shape (mine is usually around 30cm x 35cm ish!!). It should be between 1cm and 1.5cm in thickness ideally.
Brush your melted butter onto the dough all over and then sprinkle on your mixture of light brown sugar and cinnamon. It seems like a lot but the more the better I say!
Carefully roll up your dough away from you on the longest of the rectangle sides. If you’ve floured your worktop enough, it shouldn’t stick at all. Make sure the dough is seam side down so when yo cut your rolls they stay together.
Measure out about an inch per roll and with a sharp knife cut down (the very ends on each side aren’t always the best roll to look at, but still delicious). Place your cinnamon rolls into your tin, they should be the perfect size to squash 9 into your tin.
Brush them with some beaten egg (or milk, melted butter etc).
Place in the oven for 20-25 minutes until only slightly golden.
Remove from the oven and allow to cool in the tin whilst you make your icing.
To make the icing simply mix the ingredients together until you have the right thickness. If you think it’s too thin, add a little extra icing sugar. If you think it’s too thick, add a little extra water. (Below I also have instructions for a cream cheese icing if you prefer!)
Drizzle and spread your icing all over your buns. Enjoy! These are best enjoyed warm and ideally straight out of the oven. Make sure you warm them up again if you want to enjoy them later!
Oh and here’s a printable version of my gluten free cinnamon rolls recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ??
Gluten Free Cinnamon Rolls Recipe (vegan and low FODMAP option)
Ingredients
For the dough
- 580 g gluten free self raising flour
- 600 g plain yoghurt natural, greek, lactose free and dairy free yoghurts all work - the thicker the better
- 1 tsp baking powder optional
- 1/2 tsp xanthan gum optional
- 70 g caster sugar
For the filling
- 150 g light brown sugar
- 2 tsp cinnamon
- 35 g butter melted (coconut oil or a dairy free spread could be used instead)
For the topping
- 200 g icing sugar
- 2-3 tbsp water
- 1 tsp vanilla extract
Other
- 1 egg for egg wash (melted butter or any milk could be used instead)
Instructions
- Preheat your oven to 160C Fan / 180C and prepare a 9x9inch square tin with baking paper (allow the paper to go over the sides to help when lifting them out).
- Add all your ingredients into a large bowl and mix together. I initially just do this with a spatula and then as it starts to come together I use my hands to ensure it's all pushed into a big ball. This is a larger amount of mixture than usual so really try to make sure it all combines. You could also do this in two halves and then bring it together if easier.
- Knead the dough briefly so it's smooth and combined (you might need more flour if it's a bit sticky, it shouldn't be - but depending on your brand of yoghurt this will vary)
- Lightly flour your work surface (make sure you've got a decent amount of room). Flour a rolling pin and roll out for dough into a rectangular shape (mine is usually around 30cm x 35cm ish!!). It should be between 1cm and 1.5cm in thickness ideally. Make sure you continue to flour the work surface often.
- Brush your melted butter onto the dough all over and then sprinkle on your mixture of light brown sugar and cinnamon. It seems like a lot but the more the better I say!
- Carefully roll up your dough away from you on the longest of the rectangle sides. If you've floured your worktop enough, it shouldn't stick at all. Make sure the dough is seam side down so when yo cut your rolls they stay together.
- Measure out about an inch per roll and with a sharp knife cut down (the very ends on each side aren't always the best roll to look at, but still delicious). Place your cinnamon rolls into your tin, they should be the perfect size to squash 9 into your tin.
- Brush them with some beaten egg (or milk, melted butter etc).
- Place in the oven for 20-25 minutes until only slightly golden.
- Remove from the oven and allow to cool in the tin whilst you make your icing.
- To make the icing simply mix the ingredients together until you have the right thickness. If you think it's too thin, add a little extra icing sugar. If you think it's too thick, add a little extra water. (Below I also have instructions for a cream cheese icing if you prefer!)
- Drizzle and spread your icing all over your buns. Enjoy! These are best enjoyed warm and ideally straight out of the oven. Make sure you warm them up again if you want to enjoy them later!
Notes
- 115g cream cheese, softened (you could use a dairy free cream cheese)
- 40g butter, softened (you could use a dairy free alternative)
- 75g icing sugar
- 1/2 tsp vanilla extract
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
