Soft & Gooey Gluten Free Dairy Free Cinnamon Rolls
These gluten free dairy free cinnamon rolls are soft, tender spirals with a gooey brown sugar filling that drips out of every layer. I spent a lot of batches tweaking the flour blend so the dough rolls out without cracking and bakes up light, not dense.
They proof once, get filled with cinnamon sugar, and finish with a simple dairy free icing that melts right into the warm rolls. It’s the kind of weekend baking project that fills the house with that cozy smell and makes everyone hover around the oven.
What Makes These Rolls So Good
The dough uses a mix of almond flour, tapioca starch, and a little psyllium husk. That combination gives you a pliable texture that rolls out like play-doh and stays tender instead of turning dry or crumbly.
The filling stays gooey because I use brown sugar and melted coconut oil instead of butter, and the coconut oil helps the sugar stick to every spiral. A quick icing whisked from powdered sugar and almond milk finishes them off while they’re hot.
Ingredients
- 1 1/4 cups almond flour: blanched super-fine almond flour gives the best soft crumb.
- 3/4 cup tapioca starch: this keeps the rolls light and helps with stretch.
- 1/4 cup coconut flour: absorbs moisture and adds structure without making the dough heavy.
- 2 tbsp psyllium husk powder: the key binder that mimics gluten so the dough behaves.
- 2 tsp instant yeast: use a fresh packet so the dough rises reliably.
- 3 tbsp granulated sugar: feeds the yeast and sweetens the dough gently.
- 1/2 tsp fine sea salt: rounds out the flavor.
- 1 cup unsweetened almond milk, warmed to 110°F: oat milk also works here.
- 1 large egg, room temperature: acts as a binder and gives the rolls a soft structure.
- 2 tbsp coconut oil, melted and slightly cooled: adds richness without dairy.
- 1/3 cup packed brown sugar: the caramel-like flavor keeps the filling gooey.
- 1 tbsp ground cinnamon: use a fresh jar for the boldest flavor.
- 2 tbsp coconut oil, melted (for brushing): helps the cinnamon sugar stick.
- 3/4 cup powdered sugar: for a simple dairy free glaze.
- 1 to 2 tbsp almond milk (for icing): thin it to your preferred drizzle consistency.
Variations / Substitutions
- Egg-free: swap the egg for 1 tablespoon flaxseed meal mixed with 3 tablespoons warm water, let it gel for 5 minutes first.
- Coconut sugar filling: replace the brown sugar with coconut sugar for a less sweet, caramel note. The swirl may be a touch less gooey but still delicious.
- Dairy free butter alternative: melted stick-style dairy free butter works in place of coconut oil in both the dough and the filling.
- Maple drizzle: skip the powdered sugar and whisk together 2 tablespoons maple syrup with 1 tablespoon almond butter for a less sweet topping.
- Refined sugar free dough: swap the granulated sugar for 2 tablespoons maple syrup or 1 1/2 tablespoons coconut sugar and reduce the milk to 3/4 cup.
If you’re baking for breakfast, try my Soft Gluten Free Banana Bread.
How to Make Gluten Free Dairy Free Cinnamon Rolls
Step 1: Mix the Dough
In a large bowl, whisk the 1 1/4 cups almond flour, 3/4 cup tapioca starch, 1/4 cup coconut flour, 2 tablespoons psyllium husk, 2 teaspoons instant yeast, 3 tablespoons sugar, and 1/2 teaspoon salt. In a separate bowl, combine the 1 cup warm almond milk (aim for 110°F, warm but not hot to the wrist), the egg, and the 2 tablespoons melted coconut oil. Pour the wet mixture into the dry and stir with a wooden spoon until a shaggy dough forms.
The dough will look wet and loose for the first minute, then the psyllium will absorb the liquid and it will thicken into a soft, pliable ball. You should be able to press it without it sticking to your fingers after about 2 minutes of stirring.
Don’t skip the psyllium powder. It’s what gives gluten-free dough the stretch it needs to roll thinly without tearing, and it keeps the baked rolls from crumbling apart.
Step 2: Proof the Dough
Turn the dough out onto a piece of parchment, knead it 3 or 4 times just to bring it together smoothly, then shape it into a round ball. Place it back in the bowl, cover tightly with plastic wrap, and let it rise in a warm spot for about 45 to 60 minutes. The dough should roughly double in size.
It won’t dome up as dramatically as wheat dough, but it will feel puffy and airy when you press it lightly. A slight indent that springs back slowly is the sign it’s ready.
If your kitchen runs cool, turn your oven on for 30 seconds, shut it off, and place the covered bowl inside with the door cracked. That gentle warmth speeds things up without killing the yeast.
Step 3: Roll Out the Dough
Dust a large sheet of parchment paper with a little tapioca starch and place the dough on top. Pat it into a rectangle, then use a rolling pin to roll it into a roughly 9×13 inch rectangle, about 1/4 inch thick. Work from the center outward and turn the dough occasionally so it doesn’t grip the paper.
The dough should feel pliable and slightly tacky but not sticky. If the rolling pin drags, dust it with a bit more tapioca starch. The surface will look smooth and pale with a few tiny air bubbles.
Roll steady and don’t stress if the edges aren’t perfect. You’ll trim any uneven ends after you roll up the log, so focus on getting an even thickness across the middle.
Step 4: Fill and Roll the Log
In a small bowl, stir together the 1/3 cup brown sugar and 1 tablespoon cinnamon until no lumps remain. Brush the rolled-out dough with the 2 tablespoons of melted coconut oil, leaving a 1/2 inch bare strip along one long edge. Sprinkle the cinnamon sugar evenly over the oiled surface, pressing it down lightly with your palm.
Starting at the long edge opposite the bare strip, lift the parchment to help roll the dough into a tight log. Use your fingers to gently tuck the dough as you go, applying even pressure so the spiral stays compact. The filling should feel moist and clumpy, not dry, which means it will melt into gooey ribbons as it bakes.
If a small tear appears, just pinch it closed with damp fingers. The coconut oil in the filling binds the sugar and keeps it from tumbling out when you slice.
Step 5: Slice and Second Rise
Use a serrated knife or unflavored dental floss to cut the log into 9 equal slices, each about 1 1/2 inches thick. Arrange them cut side up in a greased 8 inch square baking dish or round cake pan, spacing them so they have a little room to expand. Cover the pan loosely with plastic wrap and let the rolls rise for 30 minutes. They’ll puff up and press against each other.
While the rolls rise, set a rack in the middle of the oven and preheat it to 350°F (175°C). The kitchen will start to smell sweet and yeasty as the spirals relax.
Keep an eye on the clock; over-proofing at this stage can make the rolls collapse in the oven. You want them visibly puffed but still springy, not airy and wobbly.
Step 6: Bake and Drizzle
Slide the risen rolls into the preheated oven and bake for 22 to 25 minutes. The tops will turn lightly golden and the cinnamon filling will bubble at the edges. If you have an instant-read thermometer, the center of a roll should register around 200°F (93°C). Let the pan cool on a rack for 5 minutes while you make the icing.
The rolls will be fragrant, with toasted almond notes and sticky caramel bubbling in the pan. Don’t leave them to cool too long; the glaze needs a little heat to melt properly.
Whisk together the 3/4 cup powdered sugar and 1 tablespoon of almond milk. Add the second tablespoon only if needed to reach a thick but pourable consistency. Drizzle the icing generously over the warm rolls so it drips down the sides and seeps into every spiral. Serve them while they’re still warm and pull-apart soft.
Tips for the Best Gluten Free Dairy Free Cinnamon Rolls
- Weigh your flours if you can: 1 1/4 cups almond flour weighs about 140 grams, and 3/4 cup tapioca starch is 90 grams. A scale removes the guesswork, which matters more with gluten-free flours that compact easily.
- Use both top and bottom parchment: sandwiching the dough between two sheets makes it nearly impossible to tear while rolling. Peel off the top sheet, add the filling, then use the bottom sheet to help roll.
- Don’t skip the second rise: that final 30 minutes relaxes the gluten-free dough so the spirals turn light and pillowy. Rushing straight to the oven gives you tight, dense rolls.
- Ice them hot: the heat thins the glaze into a transparent sheen that soaks into the tops and crevices. If you wait until the rolls are cool, the icing will sit on the surface.
- Reheat for that fresh-from-the-oven feel: a 15 second zap in the microwave or 5 minutes in a 300°F oven revives the soft texture and melts the gooey centers again.
Bake times for different pans:
| Pan Type | Bake Time |
|---|---|
| 8 inch square | 22 to 25 minutes |
| 9 inch round | 20 to 23 minutes |
| Muffin tin | 18 to 21 minutes |
Storing and Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat them in the microwave for about 15 seconds or in a 300°F oven for 5 minutes until the filling softens.
They freeze beautifully before baking. Arrange the sliced rolls in the pan, wrap the whole thing tightly in plastic wrap then foil, and freeze for up to a month. Thaw overnight in the fridge, then let them rise at room temperature for 30 minutes before baking as directed.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. After the first rise, wrap the dough tightly and refrigerate overnight. The next morning, let it sit at room temperature for 20 minutes before rolling it out.
Can I use active dry yeast instead of instant?
Yes, but you need to proof it first. Stir the yeast into the warm almond milk with a pinch of the sugar and wait 5 to 10 minutes until the top looks foamy. Then proceed with the recipe.
Why did my rolls spread out and flatten in the oven?
A pan that’s too wide gives the rolls room to expand outward instead of upward. Bake them in an 8 inch dish or a pan that holds them snugly so they support each other as they rise.
Can I skip the second rise?
No, that step is essential. Skipping it gives you dense, tight spirals because the dough hasn’t had time to relax and fill the pan with airy structure.
Gluten Free Dairy Free Cinnamon Rolls Recipe
Ingredients
Method
- Whisk almond flour, tapioca starch, coconut flour, psyllium husk, yeast, sugar, and salt in a large bowl. Combine warm almond milk, egg, and 2 tablespoons melted coconut oil in a separate bowl. Pour wet into dry and stir until a thick, pliable dough forms.
- Knead the dough briefly, shape into a ball, and place it back in the bowl. Cover and let rise in a warm spot until doubled, about 45 to 60 minutes.
- Roll the dough between sheets of parchment into a roughly 9×13 inch rectangle, about 1/4 inch thick. Dust with tapioca starch as needed to prevent sticking.
- Mix brown sugar and cinnamon. Brush the dough with 2 tablespoons melted coconut oil, sprinkle the cinnamon sugar evenly over the top, leaving a 1/2 inch border on one long edge. Roll into a tight log.
- Slice the log into 9 equal pieces and arrange cut side up in a greased 8 inch baking dish. Cover loosely and let rise for 30 minutes. Preheat oven to 350°F (175°C) during this rise.
- Bake for 22 to 25 minutes until golden and bubbly. Cool for 5 minutes. Whisk powdered sugar with 1 to 2 tablespoons almond milk and drizzle over the warm rolls. Serve immediately.
