Gluten Free Holiday Cinnamon Rolls

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Nothing says the holidays like the smell of sweet cinnamon rolls.  It is a tradition at our house to make these cinnamon rolls for breakfast on Christmas morning.  

What is great is that you can make these the day before and refrigerate overnight, just be sure to get them to room temperature before baking. 



For the dough:

  • 3 ¼ cups all-purpose gluten free flour (I love GF Jules)
  • ½ cup of non-dairy milk plus 1 Tablespoon lemon juice
  • 2 teaspoons of instant yeast
  • ¼ teaspoon baking soda
  • ¼ cup of sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon apple cider vinegar
  • 1 egg or flax egg
  • 2 tablespoons unsalted butter or dairy free butter at room temperature
  • 1 ½ cups warm water

For the filling:

  • 4 tablespoons melted butter
  • ¾ cup light brown sugar
  • 1 ½ teaspoons of cinnamon

For the glaze:

  • 1 cup confectioner’s sugar
  • 1 tablespoon dairy free milk


  1. Grease a 9×13 casserole dish and set it aside
  2. Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment, place the flour, non-dairy milk, yeast, baking soda, and sugar.  Whisk to combine with a handheld whisk.  Add the salt and whisk again.  Add the cider vinegar, egg, butter, mix to combine well.  With the mixer on low speed, add the water in a slow but steady stream.  Once you have added all the water, turn the mixer up to high and let it work for about 3 minutes.  The dough will be most but continue to mix until the dough starts to pull away from the sides of the bowl in spots. 
  3. Turn the dough out onto a flat surface, lightly dusted with gluten free flour.  Sprinkle extra flour on the dough and knead it until it is somewhat smoother.  Divide the dough in half, and place one half under a moist towel to prevent it from drying out.  Use a rolling pin that is sprinkled lightly with gluten free flour and begin to roll the dough into a rectangular shape until it is ½” thick about 9×12 inches. 

Add the filling: 

  1.  Mix the brown sugar and cinnamon together in a small bowl and set aside. Using a spatula, spread the softened butter all around the rectangle, leaving about a 1-inch border around the edges.  Sprinkle the brown sugar mixture evenly on top of the butter.
  2. Start with the short side, roll the dough tightly into a log shape. Using a very sharp knife but rolls in a cross section about 2 inches wide.  Place the rolls in the prepared baking pan, about 1-inch apart.  Repeat with the remaining dough. 

Cover the pan with an oiled sheet of parchment paper and allow to rise is a warm, draft free location until it has risen to 150% of its original size. 

The rolls can be refrigerated at this point overnight – covered. Allow to warm to room temperature before baking.

Preheat the oven to 350 degrees, when dough has neared the end of its rise, bake uncovered for about 25 minutes until the tops are golden brown and the middle is cooked through.  Remove from the oven and let rolls cool to room temperature. 


In a small bowl, mix the confectioner’s sugar and milk until a thick paste forms.  Add more milk to get the desired consistency.  You want the glaze to be thick and syrupy like molasses.  Drizzle the glaze on the top of the cooled rolls and allow to set briefly before serving.