We did it! We FINALLY did it! We made gluten-free cinnamon rolls! I don’t know about you, but I LIVED on Pillsbury Cinnamon Rolls and Crescents growing up, and they are some of the foods I miss the most! I mean, if I ever see a gluten-free, dairy-free cinnamon roll, I HAVE to order it!
I’ve put off attempting this recipe for sooo long, mainly because every time I tried to make them it felt like such a production! Well good news! Once I sat down and planned it out, I realized it required such few ingredients and really wasn’t much of a production at all. It was pretty easy! I wanted to make these rolls as simple, tasty, and RELATABLE as possible so you can make without having any problems and enjoy this holiday season.
Pro Tip: icing. Always add icing.
What You Will Need:
For the rolls:
1 1/4 cups coconut milk
One pouch (2 1/4 tsp) active dry yeast
4 cups all purpose gluten free flour (Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
1 egg
2 tsp baking powder
1/3 cup + 1 Tbsp organic cane sugar
2 Tbsp coconut oil (melted)
Dash of sea salt
1/4 Cup coconut oil (melted)
1/3 cup coconut sugar
1 1/2 Tbsp cinnamon
2 T melted coconut oil
1 cup powdered sugar
1.5 T hot water
Sprinkle the active dry yeast on the milk and sugar mixture.
Whisk until combined and let it sit for 8-10 minutes.
Add your egg, sugar, and coconut oil to the yeast mixture.
In a separate bowl, mix your flour, baking powder and salt.
Gradually add your dry ingredients into your wet ingredients. A fluffy dough should form.
Shape your dough into a ball and leave it in your mixing bowl.
Cover it with plastic stretch and place a damp towel on top of it. Let the dough rise for 1 hour.
Once the dough has risen, place your dough on a parchment paper sprinkled with some of the flour to prevent sticking.
Spread your dough into a square shape with your dough being 1/4 inches thick. ROLL AWAY.
Combine cinnamon and coconut sugar to make a little mix.
Spread the coconut oil on the dough, and start adding your cinnamon and coconut sugar mix on your dough evenly. *You don’t have to use ALL of the cinnamon sugar mix.*
Use the parchment paper to roll your dough into a log shape. Roll it slow and roll it tight!
Slice your dough into about 10 pieces.
Place the rolls in your baking dish and cover it with a damp towel.
Let it sit for 45 minutes for the dough to rise once more.
Pre-heat the oven to 350F and after letting the dough rise the second time, bake for 25 minutes.
Make your icing, drizzle on top and enjoy!
Will egg replacer work here?
I have not tried that yet!
Do they have any hint of coconut taste?? I despise coconut.
none whatsoever!
It would be fun and helpful to see a video of how you make your cinnamon rolls for us visual learners here. I’m excited to give these a try! Thank you for this!
Can you sub dairy milk for coconut milk?
I haven’t tried that as I am allergic! give it a shot!