The only thing better than the scent of freshly baked cinnamon rolls is the sugary fragrance that blankets the air when you drizzle them with icing. It’s a warm embrace that no one should have to live without. That’s why I spent years perfecting these gluten-free cinnamon rolls.
They say Rome wasn’t built in a day, and believe me, neither was this recipe. But it was worth every dry, gooey, and gummy failure. I reminded myself that any waste from testing would be offset by the success all of you could enjoy with your very first batch.
Yes, now you can enjoy a little … make that a big piece of gluten-free cinnamon roll heaven with sweet glaze dripping into every nook and cranny. This is a delightfully soft and tender pull-apart baked good you’ll be proud to serve to friends and family, that is, if you’re willing to share.
I bake these gluten-free cinnamon rolls every holiday, and they’re always devoured in minutes. But I must admit that I’m often tempted to sneak off with a few rolls and a big cup of coffee for myself!
Gluten-Free Cinnamon Rolls with Options!
These cinnamon rolls are so amazing that no one will notice they are gluten-free, let alone optionally dairy-free, corn-free, nut-free, and soy-free. I also have a few more ways to make this recipe suitable for almost every desire.
Vegan Gluten-Free Cinnamon Rolls
This recipe has been successfully tested egg-free! I have replaced the eggs with “chia eggs,” and it results in wonderful vegan gluten-free cinnamon rolls.
- To make two chia eggs, whisk 2 tablespoons of ground chia seed with 6 tablespoons of boiling water. Let the mixture sit for at least 10 minutes before adding it to the cinnamon roll dough.
Overnight Gluten-Free Cinnamon Rolls
You can easily enjoy freshly-baked cinnamon rolls in the morning without any a.m. fuss.
- The night before, make the rolls as directed and place them in the pan to rise. Let them rise for just 30 minutes, cover the pan with plastic wrap, and refrigerate the rolls overnight.
- In the morning, pull the pan out of the refrigerator and let the rolls warm to room temperature. This can take 1 to 2 hours.
- Remove the wrap and bake the cinnamon rolls in your preheated oven as directed in the baking instructions.
Freezer Gluten-Free Cinnamon Rolls
Once baked, these gluten-free cinnamon rolls freeze beautifully.
- Let the rolls cool completely, separate them, and individually wrap each roll in plastic wrap.
- Place the wrapped rolls in an airtight container (for an extra layer of insulation) and freeze. They should keep in the freezer for up to 6 weeks.
- When cravings strike, let a roll thaw at room temperature, and then heat it for 20 to 30 seconds in the microwave to soften.
Looking for a low-carb, keto cinnamon roll? Try these Fathead Keto Cinnamon Rolls.
Gluten-Free Cinnamon Buns Ingredient Tips
I think the true reward of recipe development is in the journey. This recipe has taught me quite a bit about how different gluten-free flours, starches, binders, and leaveners interact. I’ve discovered what works, what doesn’t, what completely dries out a recipe, and what aids in retaining moisture and tenderness. The following ingredient notes are based on my experiments.
It’s important to make sure your yeast is active in the first step of this recipe. If the yeast doesn’t foam when you proof it, it might be inactive. Discard it and start again with fresh yeast. Inactive yeast is the primary culprit when dough doesn’t properly rise.
Tapioca Starch and Millet, Sorghum & Brown Rice Flours
As mentioned, I spent a lot of time testing various flours and starches. This is the exact flour blend that I think works best.
I don’t recommend substituting a store-bought blend, because the flour and starch balance will be different and it might contain some additives and binders, like xanthan gum. This is a gum-free recipe for a reason!
If you do opt to swap a starch or gluten-free flour, I can’t guarantee the results. But feel free to comment if you do have success with a substitution.
This is the magic ingredient for workable gluten-free yeast dough. Psyllium husk powder makes the dough very easy to knead and roll out. In fact, it’s almost like working with gluten-filled dough!
I do not recommend trying to substitute this ingredient, but I do recommend using a reliable brand. Some brands of psyllium husk powder can negatively affect the taste. I use Now Foods brand, which always seems to produce delicious gluten-free cinnamon rolls.
I use organic cane sugar because it’s less refined, but still has a seamless sweet taste. You can substitute another granulated sugar if desired. It should perform as well, but might affect the taste a little.
Honey and maple syrup are my favorite liquid sweeteners, but in a pinch, you can substitute agave nectar or gluten-free brown rice syrup.
Vegan Butter or Ghee
You can use a dairy-free buttery spread or sticks for the vegan butter. Ghee isn’t dairy-free, but most of the proteins and lactose have been removed. It’s essentially dairy butter oil. Check with your physician before adding ghee to your diet if you are dairy free for medical reasons.
I prefer to use eggs in this recipe, but see my Vegan Option in this post (above) for an egg-free substitution.
Apple Cider Vinegar
A touch of vinegar helps to tenderize the dough. I use apple cider vinegar for the taste, but you can substitute white vinegar if needed.
How to form gluten-free cinnamon rolls:
- Mist a large, clean work surface with water or oil, and then carefully lay down a 20-22″ long piece of plastic wrap (the oil or water will keep the plastic wrap sealed to the work surface). Sprinkle the plastic wrap with 1 tablespoon of sugar, and then place the gluten-free cinnamon roll dough in the center of the plastic wrap.
- Roll the dough into a 16″ x 10″ rectangle.
- Sprinkle the filling out evenly across the dough, leaving an inch of raw dough along the top edge. This raw edge is where the rolls will seal shut.
- Starting at the edge closest to you, gently lift the plastic wrap and use it to carefully roll the dough away from you into a cylinder.
- Blunt the ends of the cylinder so the filling doesn’t fall out.
- Cut the dough using a piece of dental floss or a piece of thread. Slide the dental floss under the dough into the middle of the cylinder. To make your cut, pull the ends of the floss up and cross over the top of the dough.
More Perfected Gluten-Free Recipes
Some of my best gluten-free recipes were the ones that took me the longest to develop. Here are few more time-tested goodies that I’m proud to share.
Corn-Free, Gluten-Free Pecan Pie
For more foolproof treats, get my artisan e-book, Gluten-Free Baking from Scratch
I hope you and your family enjoy these GF cinnamon rolls!
Gluten-Free Cinnamon Roll Recipe:
Gluten-Free Cinnamon Rolls
Perfect gluten-free cinnamon rolls with a swirl of cinnamon and sugar that no one can resist! This is our favorite recipe to make every holiday.
- 2 teaspoons organic cane sugar
- 1 ⅓ cup warm water (between 105-115 degrees F)
- 2 ¼ teaspoons dry active yeast
- 1 ½ cups tapioca starch
- 1 cup millet flour
- 1 cup sorghum flour
- ½ cup brown rice flour
- 4 tablespoons Now Foods psyllium husk powder
- 4 tablespoons organic cane sugar, divided
- 1 ½ teaspoons sea salt
- 2 large eggs
- 7 tablespoons canned coconut milk (full fat)
- 6 tablespoons olive oil or melted & cooled vegan butter or ghee
- 1 tablespoon honey or pure maple syrup
- 2 teaspoons apple cider vinegar
- ¾ cup organic cane sugar
- 2 tablespoons ground cinnamon
- 3 tablespoons vegan butter or ghee, softened
- 1 ½ cups organic powdered sugar
- 2-3 tablespoons water
- In a small mixing bowl, combine the 2 teaspoons of organic cane sugar with the hot water. Sprinkle in the yeast and give it a quick stir to combine. Proof for 8-10 minutes, until the yeast is nice and foamy. Make sure you have the other ingredients mixed and ready to go when the proofing time is up.
- In the bowl of an electric mixer, use the paddle attachment to stir together the tapioca starch, millet flour, sorghum flour, brown rice flour, psyllium husk powder, 2 tablespoons of organic cane sugar and sea salt.
- In a separate mixing bowl, whisk together the eggs, canned coconut milk, olive oil, honey, and apple cider vinegar.
- When the yeast is done proofing, add the egg mixture into the dry ingredients. Stir until the mixture is paste-like, and then slowly pour in the yeast mixture. Stir for 30 seconds on low. Use a spatula to scrape down the sides of the bowl and then mix for an additional 3 minutes at medium speed. The dough will be sticky and shaggy.
- Place the dough in a well-oiled large mixing bowl and push the dough down into the bowl with oiled hands or an oiled spatula, so it’s spread out evenly. Cover the bowl with a clean kitchen towel. Place in a warm spot to rise for an hour, or until double in size.
- Now make your filling.
- Use a large sharp knife to cut the dough evenly in half while it is still in the bowl (the idea is not to disturb it too much).
- Lightly mist a large work surface with oil or water (I prefer to use oil) and then carefully lay down a 20-22” long piece of plastic wrap. Sprinkle the plastic wrap with 1 tablespoon of organic cane sugar.
- Place one of the dough portions on the plastic wrap and roll the dough into a 16”x10” rectangle. (Don’t use any additional flour for rolling. This dough is relatively easy to work with and shape. If you do struggle with rolling it out, cover the dough with an additional piece of 20-22” long piece of plastic wrap, and roll the dough out between the layers.)
- Sprinkle half of the filling mixture out evenly on to the rolled out dough, leaving an inch of raw dough along the top edge - the 16” edge furthest from you. This raw edge is where the rolls will seal shut.
- Starting at the 16” edge closest to you, gently lift the plastic wrap and use it to carefully roll the dough away from you into a cylinder. While you roll the dough, use your hands to gently squeeze the cylinder to ensure it is rolled tightly. Use the opposite side of the plastic wrap, the side furthest from you, to roll the cylinder back towards you, so the cylinder is sitting in the middle of the plastic wrap with the seam at the bottom. Blunt or pinch the ends of the cylinder closed so filling doesn’t spill out.
- Use a 12-inch piece of unflavored dental floss (or thread) and very carefully slide it under the dough to the middle of the cylinder. To make your cut, pull the ends of the floss up and cross over the top of the dough. Continue to cut the cylinder into 8 equal sized rolls.
- Repeat steps 8-12 to finish rolling out and forming the second half of remaining dough.
- Place the rolls cut side up in a well-greased 9x13” baking dish; the edges of the rolls should have some space between them to leave room to rise and expand. Cover the baking dish with a clean kitchen towel and rise in a warm place for 1 hour.
- Preheat oven to 350 degrees (F). Bake for about 35 minutes, or until the tops of the rolls are golden brown.
- Frost the rolls with the glaze while they are still slightly warm. Consume within 2-3 days.
Not all psyllium husk powders produce the same results. I highly recommend using the Now Foods brand.
DIRECTIONS FOR MAKING THE NIGHT BEFORE: Form rolls and place them in a greased pan to rise, per recipe directions. Cover with plastic wrap, and rise for only 30 minutes. Place in the refrigerator overnight. The next morning, remove from refrigerator, and place on the counter to rise at room temperature for 2 hours. Remove plastic wrap and bake in a preheated 350 degree (F) oven for about 35 minutes, or until the tops of the rolls are golden brown. Frost with glaze per recipe directions.
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Pin this to your gluten-free breakfast or gluten-free christmas brunch board!
Emily @ Recipes to Nourish says
Megan these look so good! Beautiful photos too.
Dana Coughlin says
My mom always had cast iron pans and I just love the way food turns out. I don’t have any and this set would be great.
These look delicious! Going to make them for my contribution to Christmas morning breakfast.
Oh my stars!! These look amazing!
I’d love to win the cast iron set. I’ve never bought any due to the expense but have heard great things and can’t wait to try!
Yum! I cannot wait to try this recipe!
Very much looking forward to trying these! Thanks for your work 🙂
Lisa Dinger says
My husband loves cast iron pans. We can’t afford to get a set.This would be a great gift for him
Jenni P. says
Casandra Farley says
Currently using my cast iron between my camper and my house. Would be nice to have a set in each.
Thank you for this-I have missed cinnamon rolls!
Starla Brewer says
YES, YES and YES!!!!!I can eat cinnamon rolls without suffering ! Happy dancing. Thank you!!!
I’d love this!!!
Lisa S says
because cast iron is THE best cookware ever!
Megan, Your post not only excite me about my usually stressful limited diet, they spark inspiration! thank you so much for being a beacon for all of us!! I really can not wait to try these. I used to make carmel rolls for Christmas morning as well as orange Dk Choc rolls, alas I can not eat any of those any more. This WOULD be wonderful to rekindle that old tradition with! I have one Lodge piece that I purchased at your and my mothers behest…I would LOVE to add to that collection, as I have always been thrilled with the output of the one I do own!! Thank you for all your time and research!!
You just have me back my chrsitmas morning tradition from my childhood! Now I can continue it with my children! Thank you! (And there’s no way I’m waiting until then to try them…test batches, many test batches!)
Annie J says
Mmmmmmmmmmmmmmmmm….these look AMAZING!!! Can’t wait to make them for my family 🙂
Kristen Anderson says
These look beautiful AND delicious!!
Yes!!!! Yes!!!! Yes!!!! Finally a GF, DF, cinnamon roll recipe. I make the Pioneer Woman’s cinnamon rolls for my son’s b-day every year, per his request. It’s always soooo irritating that I can’t eat them because in my former GF days, cinnamon rolls were one of my favorites. I’m so excited to try this out.
My grandmother taught me to cook when I was young, and unfortunately after she died her cast iron pans were discarded. I would love to have a set again so it would be like I was cooking and baking with her again, but this time with my teenage son!
Oh, Megan! These look amazing! I definitely need to do this SOON!
Leslie Motteler says
Just got my first cast iron pan and love it!!
These cinnamon rolls are awesome. Thanks so much for the recipe! I have one cast iron pan and I love it having a set would be wonderful.
Dee Fedor says
I would LOVE to win this set because I can not afford to buy it. I need more iron in my diet, and this set would help me get it!
Laurie Rosanelli says
Oh how my husband would love these. The Cinnamon buns and cast iron set. We had to get rid of our old ones, which were my nana’s and we loved them but thought they may have been a source of contamination for my husband after being diagnosed with Celiac Disease. Still have yet to replace them.
christopher sorel says
I would give to our scout troop as more cast iron is critical and love cast iron myself
I need my own cast iron pan then I will not use my mom’s anymore. Yummy cinnamon rolls!
Beautiful pictures! These look amazing. I’ll be making them for the holidays! Thanks for such a great giveaway!
Natalie Hutchison says
We used to cook with cast iron when i was a kid. Such great family memories made together. I would love a set of my own cast to use as I make memories with my own kiddies…. can’t wait to make these Megan. All your recipes i try are always fabulous!
Ok, first I have to say, OMG Megan, those cinnamon rolls are GoRgEoUs!!! I will be making those for my Christmas morning breakfast. (however, I’m sure I’ll make them before that)
Now to the cast iron…I rarely even put mine back in the cabinet because I use it so much. I only have one though and would LOVE to have the different sizes from which to choose! Thanks so much for this opportunity.
Joanne Peterson says
I already have a set of cast iron frying pans and dutch oven. One of the un-matching frying pans was my grandma’s and I think of her every time I use her pan. Such warm memories are evoked when I use her pan.
These cinnamon rolls are luscious looking! I will have to tuck this recipe away and use it to surprise my family. And I’m going to try an egg replacement to substitute the eggs and let you know the results. A child in my son’s 4K class is severely allergic to eggs, and this would be a fun treat to bring for a birthday treat if the egg replacement works.
I also am so glad you are using the psyllium husk powder since our family responds much better to psyllium than to the gums. You’ve put a lot of work into recipe testing and we appreciate it!
Wondering how the egg replacement worked, and what you used. Both my daughter and I are IgG allergic to egg whites and IgE allergic to yolks.
I haven’t tried making this recipe egg-free, so I’m not sure what the results would be. I’d imagine it would do okay, though.
Hi, I’ve made these twice and replaced the egg using ground flax seed and ground chia seed. 1 Tbsp of ground flax or chia + 3 Tbsp’s water = 1 egg. I’m very allergic to eggs as well.
Mone turned out amazing, can’t wait to make them again, they are a new favorite!
Being able to make this recipe egg-free is HUGE, Kathryn! Thank you for leaving your substitutions – this will help so many people! Very happy to hear you enjoyed these! 😉
Brittany Cooper says
Oh thank you sooooo very much for giving your substitutions!! I am going to make them!
I always read how wonderful cast iron is to cook with. I would love to try them out and see for myself. Thank you so much for this opportunity.
Eileen Wojtowicz says
I love all of your recipes! Cinnamon rolls will be great Christmas morning while watching our Grandsons open their gifts. My Grandmother always used cast iron pans when cooking. These would be great to use for all of my gluten and dairy free recipes.
These look so yummy!! I cannot WAIT to try them!
Nathalie Auger says
My husband would be so happy to receive this cast iron set. Thanks!
My husband and I were talking last night how we would love to cook with cast iron; we have friends who swear by it. We’ve been working on building our kitchen, so this is on our wish list!
Meagan Thompson says
I love cast iron!!!
Looks fantastic! I’m thinking Christmas morning, in particular. I’d love to win this set to give my husband some more great tools to cook things for me. 😉
Becky Page McGill says
These cinnamon rolls look awesome!
Susan Dotson says
My daughter is hoping to be so thrilled when I make these!!
Susan Dotson says
Suppose to be going….not hoping
These would be great! I’m trying to get rid of all sources of environmental toxins in my house. Non stick pans are on the chopping block
These look so delicious ! Going to try to make a batch before the holidays and then serve them up thanksgiving morning!! Thank you for all your hard work finding yummy recipes.
Yevette Dingman says
First can I just say THANK YOU!! This recipe looks phenomenal!! I can wait to make these for my family.
I have always heard how amazing cast iron is…this would be a great addition to our kitchen. Don’t want to buy them at the thrift store since that would be a contamination factor no matter how well you cleaned and seasoned it. Thank you for this opportunity!!
I have never used cast iron before but I know you keep raving about it and would love to check it out myself. Also, this recipe sounds great to me, as I’m already GF but dairy, corn and soy bother me as well, and since these cinnamon rolls have none of the above, they sound perfect!
Always fun to see what you’re up to in the kitchen! These look amazing and I know someone great to make them for!
Pamela Hurlbert says
These look so good, I can’t wait to make them.
Cheryl Silcox says
I have one cast iron pan and I love to bake cakes in it!
Just looking at these beautiful cinnamon rolls is almost enough to satisfy my want of them!
Susan McKee-Nugent says
Those rolls are stupendous……..and am going to try them. Thank you. I have used cast iron for, do I have to say how many years?, 🙂 my daughter needs to have some and really doesn’t want to wait for me to die!!!
I just discovered your blog and thank you so much!!
Just curious what altitude you are baking the rolls at? I live in Colorado & it seems everything here requires adjustments for high altitude. These look so delicious. Really looking forward to wowing the Family for Thanksgiving.
I think my house sits at about 500 feet above sea level, so definitely not very high up in altitude. I hope you enjoy them!
I have only ever owned a small cast iron skillet, but my family is much bigger now, and it would be great to have a few pieces of cast iron cookware. And this recipe looks great, I wil definitely have to try it sometime!
Barbara W. says
I would love to win this set because I absolutely love cooking (especially baking) in cast iron. I have one small cast iron frying pan that I use all the time, but it would be great to have some different sizes and types of pans.
Carolyn Marshall says
These look really good. However, I am also allergic to rice. Is there a flour that will replace the rice flour?
I would sub 1/4 cup more millet flour and 1/4 cup more sorghum flour for the rice flour.
Can I ask why you like the particular brand? I have a Le Creuset pot. I love it but it was very pricey.
My Le Creuset baking pan is one of the only Le Creuset pieces I own (my other piece is a coffee cup). I think Le Creuset is beautiful, but you’re right – very spendy. The pan you see pictured I won at a fundraising auction. 😉 I love it’s color!
You are a GENIUS, Megan! I can’t wait to try these. 😀
Yay!!! I can’t wait to try these. I miss having warm, gooey cinnamon rolls since going gluten free.
I would love to win this set I cant afford it on my own
These cinnamon buns look so good, I have printed the recipe and will give them a try for sure. thanks for the recipe and contest. We have an old cast iron fry pan we use for camping and it’s awesome!
These cinnamon buns look so good, I have printed the recipe and will give them a try for sure. thanks for the recipe and contest. We have an old cast iron fry pan we use for camping and it’s awesome, I would love to have a cast iron pot too.
Linda Townsend says
Because I don’t have one and because I want the health benefits from the cast iron!
I have been trying to use more cast iron and glass instead of nonstick and plastic
I have thrown all my non-stick Teflon pans. We now only use glass, ceramic, or cast iron pans. This would be a great set for my family!!
Great prize. I would love to win!
Cinnamon rolls look absolutely delicious and so excited for such a great giveaway.. lodge is the best!
The cinnamon buns look amazing!
I am a celiac with very low iron and I have been wanting to get cast iron pans for a while. I could really use the extra iron!
They look so yummy! Do you have a suggestion for an egg substitute? I can’t have eggs. Thanks!
Maybe chia eggs or egg replacer? I’m not sure what will work and what won’t since I haven’t tried to make an egg free version of this recipe. If you do try it, will you please come back and let me know your results? 😉
I’ve used ground flax seed to replace the egg. Worked perfectly. 1 Tbsp flax + 3 Tbsp’s water.
J L says
I would love to win the cast iron so I could get rid of my yucky non-stick pans 🙂
Going to make these for thanksgiving morning
The cinnamon rolls look so yummy. Will surely make them. I have no cast iron pans, so would love to have them.
cortney dye says
the cinny rolls look delicious!…i would love to win the cast iron because i think it would be fun to learn to cook on them!
Got to try these cinnamon rolls for my husband!
And I’d love the Lodge pans…I grew up with Sunday dinners made in cast iron. Mmmmm!
Joana from My Gut Feeling says
Thank you so much for your dedication and effort put into the development of these beauties!
I have been craving for gluten and dairy free cinnamon rolls for ages and finally found your recipe!!
Happy, happy 🙂
Tracy Quebral says
These look amazing!
Have you tried to make these with an egg-free option?
Hi Linda, no I haven’t.
I would love to win this cast iron set. Never used cast iron, so this would be nice. Also, need to try these cinnamon rolls.
Lindsey @ American Heritage Cooking says
I can only imagine how many met the trash based on my experiments with GF baked goods! I am so glad it paid off! These look amazing! Pinned
Oh my goodness! Thank you for developing this wonderful recipe!
Your recipes look amazing…our cookware js getting old and worn so I’d love to win this!
Shirley @ gfe & All Gluten-Free Desserts says
PHENOMENAL!!! These Cinnamon Rolls will be on my mind for days, Megan!
These cinnamon rolls look great, just like mom used to make. I haven’t wanted to make then since going gluten free. I think I will try. I would love to have this set on cast Iron pans. My mother always used hers.
That is one thing I miss since she had past.
Shirley @ gfe & All Gluten-Free Desserts says
I commented before I decided to enter your giveaway so please feel free to delete my earlier comment which said how phenomenal these Cinnamon Rolls are and how they’ll be on my mind from this point on! Why I’d like to win this set: I love the Lodge cookware, too, and could really use several items in this set. Skillets are a given, but I love using a cast iron griddle (which reminds me of my grandmother) and the Dutch oven could be used at home and while camping! Thanks for the recipe and the giveaway, Megan!
Val Berkenpas says
Since going gluten free I just thought I would never eat cinnamon buns again but I have just found my weekend project. Going to whip up a batch of these. Love, love, love cooking with cast iron.
What a timely offering! I was just shopping yesterday looking at the cast iron cookware available in my area. It was a short shopping session since I live in a “town” that is out and away from anything near to actually do shopping. So should I be the eligible winner of this set my desires would be fulfilled! BTW…I’m so looking forward to trying these Cinnamon Rolls as soon as my psyllium husk powder comes in via UPS! Thank you for all your hard work and many trash offerings to help us out in our endeavors!
Lana simanovicki says
I have never had pans like theseveryone and I can probably make some awsome food in them
Another recipe to try! I am now making the Gluten & Rice Free Multigrain Bread as our go-to bread, even measuring out the flours and refrigerating them for future loaves because we eat this bread so fast. The hamburger buns are also a hit with us.
I’m looking forward to making the pie crust recipe and this cinnamon roll recipe soon.
In your recipes you refer to your cast iron ware for cooking. I would love to win this set to get closer to meeting high standards from my own kitchen!
Thanks for the effort you put in to creating these recipes, and then to provide clear directions for how to make them.
I don’t have anything cast-iron, and I would absolutely LOVE to cook on the stovetop and then put in the oven all with one pan.
Yum!!!! Can’t wait to make these cinnamon rolls! One of the foods we miss so much!! 🙂 I have one cast iron skillet and it’s always dirty! 😉 I would love to have more to use! Thank you so much!!!
I can only hope these taste as a good as they look. I love my pre seasoned cast iron and would love more. Cast iron is great, and the pre-seasoning makes maintenance a breeze.
Kerry L. H. says
Looks delicious! Excited about trying the recipe and possibly winning an amazing set of cookware!!
Terisa Chevreaux-Pittaway says
These cinnamon rolls look so darn delicious. I use to always make cinnamon rolls for breakfast on Holidays and I can’t wait to try this recipe. Couple questions though can you make the dough the night before and then bake in the morning? Can the baked rolls be frozen for later?
I haven’t tried making the dough ahead of time, but if you do try it, I would actually form the rolls, and then refrigerate overnight. The next morning you might need to let them sit at room temp for up to 2 hours before baking. Again, haven’t tried it, but that’s what I would try. Yes, you can freeze these – I included notes on that in this post, just look for it above. 😉
Terisa Chevreaux-Pittaway says
Oh forgot in my other post to say why I wanted to win the cast iron set. I have one cast iron pan from my grandmother and I really love it but now that I know how gluten effects me I’m a bit nervous about using her pan because I know it has browned many a roast with flour and baked many wheat flour rolls so I would love a to have new cast iron set that I know will never had flour in it. Be such a blessing to have not just one skillet but a whole beautiful set of cast iron to make meals that my whole family can enjoy.
Michelle @ My Gluten-free Kitchen.com says
I just can’t get over these cinnamon rolls! They look heavenly!!
I would love to win these because I don’t have any cast iron skillets or pans at all!
love frying in cast iron skillet would love to cook in the pots too thx!
These look great. Would be great for Christmas morning.
Can’t wait to make these! I will not use the same flours, but similar 🙂
BJ Marley says
I want to win because my daughter needs cookware.
I love my skillet but would like to have the pot as well as the crepe pan. Cast iron is awesome to cook on!
Penny Olson says
I have used cast iron for years. I have a friend who is just getting started using it & only has one kettle so far. I’d like to win this so I could give the set to her.
Davina Stuart says
ooh these look yummy.. hoping these will be good enough even the non-gf family members will be happy with them 🙂
i’d love to have a set of my own for when i move out someday!!!
I’d love to try cooking with cast iron!
i don’t know if it’s safe to use nonstick pans so i think the old-fashioned way is best!
Natasha Gulyban says
I love to cook and to bake, it was my career til a motorcycle accident I had 9yrs ago. I had to relearn how to do everything from walking to reading/writing. When I became s o allergic to wheat and dairy I had to relearn how to cook I found it was it’s easy to change recipes like using cornstarch And soy/rice milks. Now I’m relearning how to bake and I’m finding it a lot harder to change up recipes like making bread using different flours and not kneading, so different. I’ve researched different flours and looked up different blogs and honestly your blog has been the best I’ve ever seen. I’ve used the pie crust and now pie is great again, I grew up a farm girl and always eaten a lot of pie. I can’t wait to use all your breads. I miss good bread sooo very much, your baguette recipe I’m making tomorrow. Your clearly understood tips and directions make it so easily understood, for me I need to reread things to understand them but the way you write is like Alton Brown so easy to relate.
My most treasured cast iron pans that were past down to me were lost shortly before my tragic accident in a fire set in my apartment building, seems I keep having to restart and fight to restart my life. I miss them all so much. I haven’t been able to replace them because they coast so much here in CT were I live now helping to raise my boyfriend’s 14yr old wonderful nephew, who loves to cook and we cook together. It would mean so much to win cast iron, the Dutch oven for baking and soups/stews the skillet you can make anything with them, and each time used the better seasoned they become.
But just thank you for having the best gluten free and dairy free baking recipes. I love how you have the tips and why all explained. Thank you. Now to try these rolls 🙂
My husband and I have always loved cooking with cast iron. Over the years, we’ve seasoned ours with peanut oil. We had to stop using all of our cast iron when we found out our son is allergic to peanuts (as well as dairy, wheat, tree nuts, eggs). It would be wonderful to have a new set of safe cast iron to cook with!
Amy Orris says
So excited to try this recipe and bring back this yummy breakfast treat! Grateful to folks like you, Megan that take the time to share! Cast iron…I believe everyone should cook this way. Back to the basics.
Amy Orris says
So excited to try these yummy cinnamon rolls! Oh how I have missed them! Thank you, thank you, thank you!
Every home should cook with cast iron cookware. Reminds me of my childhood at grandma and grandpa’s. These last couple years our family has been eliminating gluten and finding better health. I say, back to the basics of sustainable living!
Shelley Heintz says
My daughter is fighting PCOS and is on a gluten, milk, potato, soy, white rice free diet. It is very hard for her to prepare all she needs. I would love to win these and give them to her to cook with.
So winning would not just be for me but her, and the potential grand babies that my come because she is eating this way.
I have two cast iron skillets and absolutely LOVE them. They live on my stovetop – I’d love to add a couple more (and that pot!) to my collection. 🙂
I want to win because the cast iron skillet didn’t beling to us. 🙁 And my boyfriend and I both fell a little too in love with it before it went back to its rightful owner. 🙂
Ouida Lampert says
Cast iron is my favorite cookware and I keep “sharing” mine with my friends… That means that I need some for ME.
Heather H says
Would love to get rid of our old set of pans. These cinnamon buns look and sound amazing by the way….especially as I sit here eating a carrot stick. 😉
What a lovely batch of cinnamon rolls! I think these will have to be breakfast on Christmas morning.
I would love to have a good set of cast iron, then my kitchen tool collection would nearly be complete!
Julia Jensen says
Since my now 3-year-old went gluten free (at 16 months) there have been many things I’ve been stressing about learning to make gluten free. Cinnamon rolls is one of them but I’ve been so satisfied with so many of your other recipes that I have to make these for Christmas this year now! I can’t wait!! Especially since we will be getting a mixer soon so that will help me a lot. You’re amazing! Thanks!
Robert Graef says
Found your website looking for a recipe for allergan free ranch dressing, and found so much more! I have four grown daughters, three of whom have food issues with themselves or their children. Everyone is coming home for Thanksgiving and I have found a lot of help in your recipes. Also, I grew up using cast iron skillets, have had several over our forty years of marriage, and all our girls showing an interest in them, so winning this set would be fantastic!
Thank you, Rob
Robert Graef says
I grew up using cast iron skillets, have had several over our forty years of marriage, and all our girls are showing an interest in them, so winning this set would be great!
Yum! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Becky Crawford says
GRRL YOU ROCK!! Megan You are an artisan beyond compare!! You have a gift in the baking department that is truly exceptional! I am SOOO excited to try so many of Your things. I have had to be gluten free but finding out now that isn’t enough… gotta go grain free also so Your site has been a God send!! Gonna try this recipe though it isn’t grain free… what are ya gonna do? Once in a while… 😉 I have a personal aversion to millet… but I’m gonna try these like You have created them… but may have to do something to get rid of the millet… I know… they may not rock as much after but if that millet flavor carries over I may not be able to enjoy them as much. TY SO for sharing and helping all of us move forward to a healthier life still filled with the most delicious creations! May the LORD continue to bless You with delicious revelation as You devote Yourself to Your art! Much love, Becky
I love the way food turns out when cooked in a cast iron skillet! I use the one I have for everything! Thanks Megan for the delicious recipes you share with all of us. I use them all the time and always recommend my fellow food allergy friends to this blog also 🙂
My husband bought a large cast iron skillet – but it is so huge! I would love to have various sizes to work with. They are the best way to cook bacon!
Harold Kaltenbach says
Thank you for offering such a great give away. My wife loves your recipes and we both appreciate your sharing them.
I don’t own any cast iron so I could definitely use a set. 🙂
Thank you for posting! Would love to win the cast iron! Happy Thanksgiving everyone!
I miss making cinnamon rolls! My mom used to make them for us on snow days from school and for holiday mornings! I think I will be making a batch of these this Thanksgiving!! Thank you for all of your awesome recipes! 🙂 And thanks for the chance to win the cast iron set! Love cast iron!!
Stacy Dexter says
I love cast iron pans and the few I have don’t feel like enough since they are becoming my ‘go to’ pans for everything. Thanks so much for the chance to win these beauties.
Amanda Falicki says
I would love to cook with Cast Iron for the added Iron I need in my diet!
Ursula B says
i Love your recipes. I’m kinda new to gluten free baking and cooking (I’m allergic to wheat and sensitive to casein) and your site is great for ideas and learning. I love cast iron (I have one pan) and would love to win these to explore even more.
I just started using cast iron cookware and I am HOOKED!! Now I need more cookware!! I only have one pan!!!
I would love to have this for healthier cooking!!
Carolyne Rother says
I’m so excited to try these! It’s not often that I find a recipe for a comfort food that I don’t need to alter since most gluten free bloggers are not dairy free as well. My kids and I are gluten, dairy, and egg free and my youngest also is corn and soy free on top of that. It can be quite challenging for me to find something that tastes good and I’m not very creative in the kitchen (I’m working on that!) so it’s very exciting to run across recipes like this! Thank you for sharing!
Thank you for amazing recipes! I love cooking in cast iron.
Michelle @ A Dish of Daily Life says
These look so wonderful…my oldest son loves cinnamon rolls. While we don’t have gluten allergies here, I think I’ve mentioned here before that we do cook gluten free on occasion because my youngest had issues in the past and I feel like its best not to overdo it with the gluten. I love it when I find a recipe like this! Thank you so much for sharing it with us at Foodie Fridays! I hope you’ll be joining us again next Thursday!
And of course I have to enter your giveaway while I am here! I don’t have any cast iron and I would really like to!
I have one skillet already and it’s been amazing to use. Would love to start cooking more with cast iron! =)
these cinnamon rolls look fabulous…can’t wait to make them! As for the cast iron, hands down it’s the best…would love to own this set!!!
would love to have more cast iron! cinnamon rolls look great!
Cinnamon rolls AND a Cast Iron giveaway ?!? Best page right here =)
Colleen M says
Thank you so much for the wonderful detailed recipe – I am so excited to try these for the upcoming holidays. Thanks for inspiring me. I don’t own a cast iron pan so I would love to be a winner.
Ivy Entrekin says
Wow! The cinnamon rolls look amazing! Would LOVE to win this set of Lodge cookware!
These look amazing!!! Can’t wait to try these!!
My mom has been letting me use her cast iron skillet for awhile and she has finally came to claim it back.. I need these badly 🙂
Now I need to go make some cinnamon rolls… thanks. 🙂 And thanks for sharing these at Savoring Saturdays.
Came here via a friend for your pie crust recipe – these rolls look amazing! Now I have 2 things on my to-bake list.
These rolls were so inspiring! Yes, it is possible to make great gf df cinnamon rolls at home.
And yes, you can never have too many cast iron pans!
cinnamon rolls are a Christmas morning tradition in our family, these look awesome.
Rebecca @ Strength and Sunshine says
So perfect for one pot meals!
Christine Aumick says
I would love to win this cast iron set! I have been wanting a set for a couple years now…just can’t afford it at the moment. I hate cooking with the chemical coated non-stick cookware!
Also, can’t wait to try these yummy cinnamon rolls!
Traci Hyslip says
I would love to give these a try! We used to do cinnamon roll Saturday every week until we figured out the kids had allergies, but I have been to scared to try making them!
My mom always cooked with iron skillets, but I didn’t start until a few years ago. I have one piece and absolutely love it. I’d really like to win this set to enlarge my collection.
These look delish!
T Michelle Trump says
I would love to win these cast iron pans so that I can make biscuits!
I like that the cast iron skillets can go from stove top to oven. A quality set can be pricey and I’m choosy about my cookware so it would be great to win this set. (and I really like that you get extra iron into your diet naturally with these. So much better than getting teflon into your diet!)
Thank you for sharing your amazing recipes and gluten free knowledge. Growing up with cast iron I love it…not having any as an adult and mother…sad.
i love cooking with castiron! I would give it to my daughter for Christmas!
Nicole Huckins says
I’ve been wanting to make the switch to cast iron forever! Love this.
Cast iron is the best and these cinnamon rolls look awesome. Going to have to make some.
BJ Marley says
Thanks for sharing your recipe.
These look delicious! I’m out of sorghum, though – do you think I can sub chickpea flour for the sorghum?
I don’t recommend using chickpea flour in this recipe at all!! Try 1 1/2 cups tapioca starch, 1 1/4 cup millet flour, and 1 1/4 cup brown rice flour instead. 😉
It’s Christmas and I enjoyed these for breakfast. Made the recipe Christmas Eve let raise about a half hour refrigerated overnight. In the morning let sit in a slightly warmed oven until doubled then baked. Yummy. Thanks for a tasty recipe 🙂
Thank you so much for your comment! I had been wondering how these rolls would do uncooked overnight in the refrigerator, and then baked in the morning. I just hadn’t gotten around to testing it — you just answered my question! Very happy you enjoyed them! 😉
I was wondering can you make these with a gluten free flour premix? I think I have 1 2 3 gluten free flour. What would the measurements be than? Thanks
I haven’t tried making this recipe with any other flours other than the ones listed above. I’m not sure if the premix would work – you’d just have to try it to know for sure.
These were amazing! I am a pro cinnamon roll baker, or at least I used to be before going gluten free. Your recipe is so good and made me incredibly happy to be able to eat a cinnamon roll again.
Very glad to hear you enjoyed them, Kirsten! 😉
Your cinnamon rolls look delicious. I have one question before I attempt to make them. I have whole psyllium husk which I recently purchased from the health food store. Can I use it instead of the psyllium husk powder? Thank you so much!!
Just give your whole psyllium husks a whirl in a coffee grinder or a blender to turn them into powder! You’re very welcome! 🙂
Thank you so much Megan. I am going to try them tomorrow and I will let you know how I do. 🙂
This recipe is perfect for my GF.son…but he is allergic to coconut..can i substitute it for something else?
Can he have dairy? How about half and half or heavy cream (whatever is the same consistency as coconut milk)?
Those cinnamon rolls look so lovely! I have a question about coconut milk. When you measure “full fat” coconut milk from a can, what are you actually measuring? Only the white thick part, or the clear watery stuff, or some of both? And if some of both, how much of each? This has been a puzzle for me the last week or so and I am hoping I figure it out because guessing only goes so far…. As far as the psyllium husk powder, can I leave it out or sub in something else? I have a lot of unique ingredients in my kitchen, but that is not one of them. Thanks!
Take a can of coconut milk, whisk it well, or throw it in the blender to make it smooth, and then measure it out. 😉 This recipe was written in particular with the psyllium in mind. I don’t suggest trying anything as a sub for it. It’s what binds the recipe together.
Hello!! I recently found this recipe and it is amazing!! I had to sub millet for white rice, sorghum for all purpose blend, and psyllium for xanthum because I didn’t have those ingredients. My only negative was that the dough was very sticky and didn’t roll. Otherwise, I loved the rolls I made out of this recipe!!! Thank you so much!!
I just found this recipe and it looks amazing. My 4 yr. old son has multiple, severe food allergies, He’s allergic to eggs and I usually substitute a flax seed mixture with other recipes. Will that substitution work for this recipe?
I haven’t tried making this recipe egg-free, but a follower of mine on Facebook just wrote me this: “I’ve made these, I replaced egg (I’m allergic) with ground flax and chia seeds, turned out amazing!”
So I would try:
1 tablespoon ground flax
1 tablespoon ground chia
6 tablespoons hot water (nearly boiling)
Let the mixture sit for at least 10 minutes before adding to the dough.
Good luck! 😉
It works, I’ve done the replacement and they turned out fabulous!
I must be the only one having problems with the recipe. It looks wonderful and I am in the process right now of making them. After mixing everything together as you say…the “batter” is so runny there is no way it is sticky or paste like or thick at all. Are you sure your measurements listed for your flours are correct? I can’t see how this will even thicken to be able to roll. It is like soup.
Isn’t the batter suppose to be somewhat thick?
Yes, I’m sure the measurements listed are correct. I’ve made this recipe (from printing out the recipe card) several times. Many readers have also confirmed their happiness of the recipe as written. Are you using psyllium husk powder or whole psyllium husk – it makes a huge difference in the recipe and I don’t recommend substituting the whole husk for the powder. Also, I’ve noticed a difference in the way different brands of psyllium husk powders behave, which is why I suggest using the Now Foods brand. When you first mix all of the ingredients together, the dough is watery, however as you mix it, it thickens up. Best wishes to you! I hope you can figure out the issue.
after raising…and following your directions with proper ingredients…it was so runny I could not mold it at all. Not sure what I did wrong. The only thing I can think of would be for the coconut milk….you said full fat. Which I used but I didn’t used the skimmed hard part that was the full fat. I mixed the coconut milk together – in the can which was full fat. Then took my 7 Tablespoons. Seems like there was a lot of liquids in this recipe… Really 7 TBSP coconut milk & 6 TBSP oil with the other liquids to boot?
I can assure you the measurements above are correct. Psyllium Husk powder is incredibly drying – it requires lots of moisture to produce moist baked goods. You measured the coconut milk correctly. I’m sorry the recipe didn’t work for you.
Can you use white vinegar rather than apple cider vinegar? Just wondering if that substitution would make a difference?
Yes – you bet, you can!
I’ve made these delicious cinnamon rolls using ground flax/chia to replace the eggs. 2 Tbsp’s ground flax seed + 6 Tbsp’s water = 2 eggs.
I have a sensitivity to tapioca(among a ton of other things) which flour could I sub I place in this recipe? I’ve scoured a lot of recipes and yours is the only one that is gf, df, uses cane sugar (I have a fructose sensitivity and can only eat can sugar, maple syrup, honey or brown rice syrup), and does have any of my other allergens.
You can replace the tapioca starch with arrowroot starch. 😉
Donna Hann says
I don’t even know where to begin…eating these now at 2:48 in the afternoon after just coming out of the oven (I got a little late start deciding I wanted these for “breakfast”. The texture is divine, they rolled out beautifully with the aid of the plastic wrap, they rose so perfectly. My first comment out of my mouth after I tasted them, to my daughter who was anxiously awaiting a bite, was “I think I’ve died and gone to Cinnabon heaven”. But these are so much better than Cinnabon – Thank you, thank you for your creation.
Your comment made my day, Donna! You are so welcome; I’m happy you enjoyed them and that the recipe worked so well for you!
I have never used/purchased millet flour, but had everything else for this recipe. I subbed out 1/2 cup buckwheat flour and increased the brown rice flour to make up the difference. I plan to purchase millet as I keep running into recipes that call for it. Due to an egg allergy I used 2 T flax with 6 T water and let it gel as I waited on my yeast mixture. Due to the buckwheat, my rolls are darker in color, but they are amazing, and even my allergy free husband and kids love them. I loved that these weren’t any more complicated than the old “standard” recipe I made before food allergies changed my kitchen completely. Thanks again for an amazing addition to our breakfast favorites!
These look absolutely amazing! I wish you had step-by-step photos though, I’ve never made cinnamon rolls before and so nervous I would mess it up.
Thank you for the suggestion! I will try to do that one of these days. 😉
I have been enjoying your recipes for a while now! I am allergic to gluten, lactose cane sugar and dark chocolate. I have used Swerve in other recipes and was wondering if you would recommend it for a sugar substitute in this one? Or would Coconut sugar be better?
Thanks in advance for the help!
I actually have never used Swerve. I’d definitely recommend coconut sugar instead. I’ve actually used it in this recipe, and it works great!
Cinnamon Rolls are the only thing I’m missing from gluten and I’ve been fantasising on. I read so many recipes and chose this one and good that I did. OMG!! This is better than any gluten one. I milled the flours myself and cut down the sugar (used coconut sugar) in almost half, added cardamon to the filling and drizzled a bit of maple on top instead of the icing. The result is DEVINE! No less. My family is in heaven, I made them so happy. Thank you. I think you cracked the flour combination right, well done! It’s a keeper for me.
I’m so happy you enjoyed this recipe! Thank you for sharing your results and substitutions! 🙂
My batter was too runny to roll it just stuck to the Satan. No chance of rolling! I see by comments to use psyllium powder and I used husk? Is this why it didn’t firm up? Thank you! Pat
Yes, I do think that’s what the problem was. Whole psyllium husk doesn’t absorb as much liquid as the powdered variation. BUT, you can easily grind your whole husks to powder in a blender. So sorry you had an issue with that!
These look amazing! i have tried to make them (with chia eggs) and after mixing all ingredients together the dough is not very sticky – it sticks together but seems very dry?
What was the texture/dough like after baking it?
What to do if my partner is allergic to anything with palm or coconut oil in it? Can I substitute vegetable oil for vegan butter and almond milk for coconut milk?
Hi Caleb, yes, I think that might work. Almond milk is thinner in consistency though, so maybe reduce it by 2-3 teaspoons?
Laura Ioder says
Can I use instant yeast in this recipe?
Used organic coconut oil and they turned out great!
Wonderful! Thanks for sharing!
These are delicious and the first time I’ve made cinnamon rolls. I replaced the cane sugar in the filling with dark brown sugar to add a little depth to the flavor profile. I really appreciate the detailed step by step instructions which made this easy to follow. Really tasty GF rolls. The non GF family members liked them too!
Lovely to hear this – thanks for coming back here and leaving me a comment, Debbie!