If you’ve ever missed the smell of warm cinnamon rolls baking in the oven—soft, gooey, and dripping with icing—you’re not alone. As someone who’s gluten-free and dairy-free, I used to think cinnamon rolls were off-limits. But after testing (and retesting!) this recipe in my kitchen, I’m thrilled to say you don’t have to miss out anymore. These gluten-free and dairy-free cinnamon rolls are light, fluffy, and just as comforting as the originals. Whether you’re baking for yourself, your family, or a crowd with allergies, this recipe brings the joy of homemade cinnamon rolls back to your table—with zero compromise on taste.
The Story Behind These Gluten-Free and Dairy-Free Cinnamon Rolls
Let me take you back to one particular Saturday morning. It was cold out, my teenage daughter had friends sleeping over, and I wanted to make something cozy—but half the group had dietary restrictions. I remembered my culinary school days, where technique mattered just as much as flavor, and thought: why not adapt a classic cinnamon roll using what I know now? That’s how these gluten-free and dairy-free cinnamon rolls came to life—and they were devoured in minutes.
When you can’t use regular flour or butter, texture and flavor become even more important. That’s why I chose a gluten-free flour blend with xanthan gum and almond milk to form the base of these gluten-free and dairy-free cinnamon rolls. The cinnamon-sugar filling? Still as rich and satisfying as ever. The result? Warm, soft, bakery-style rolls that just happen to be allergen-friendly.
These gluten-free and dairy-free cinnamon rolls are now a weekend favorite in my house. I’ve made them for birthdays, brunches, and quiet mornings when comfort food feels like a must. If you’re already enjoying my Chocolate Peanut Butter Chickpea Pancakes or Family-Friendly Gluten-Free Meals, these cinnamon rolls will absolutely become part of your go-to recipe collection.
Why These Gluten-Free and Dairy-Free Cinnamon Rolls Work
Soft Texture Without Gluten or Dairy
Achieving that fluffy interior was key. Many gluten-free recipes come out crumbly or dense, but this one uses a well-balanced flour mix with xanthan gum to hold things together. The dough is delicate but forgiving if you treat it gently—like using parchment paper to roll and a warm, cozy spot to rise.
For the dairy-free milk, almond milk provides body and subtle sweetness, while melted vegan butter gives richness to both dough and filling. You can also substitute oat milk if you’re avoiding nuts.
Perfectly Sweet, Not Overpowering
I kept the sugar levels just right so you get that nostalgic bakery flavor without it being cloying. Brown sugar adds depth, and cinnamon brings the warmth. For icing, I mix powdered sugar with a splash of dairy-free milk and vanilla for that signature drizzle. It melts into every swirl, making each bite pure joy.
Even better? These rolls don’t need perfection. Slightly uneven swirls? All the more charming. What matters is the flavor, the texture, and the comfort they bring.
And if you’re looking to serve them as part of a full brunch spread, pair them with something savory like one of my go-to Easy Gluten-Free Sides for balance.
I even shared an early version of this recipe on Pinterest, and the response from fellow allergy-friendly bakers was incredible!
Mastering the Ingredients for Gluten-Free and Dairy-Free Cinnamon Rolls
Choosing the Right Flour and Dairy-Free Milk
When making gluten-free and dairy-free cinnamon rolls, the foundation is everything. You need a dependable gluten-free all-purpose flour—preferably one that includes xanthan gum for elasticity. Without it, the dough may fall apart. If your flour blend doesn’t already contain xanthan gum, add 1 teaspoon per cup to get the best texture in your gluten-free and dairy-free cinnamon rolls.
For milk alternatives, almond milk is my go-to. It offers subtle flavor and the right amount of moisture. You can also use oat milk or soy milk—both work wonderfully in these gluten-free and dairy-free cinnamon rolls. Oat milk adds a mild sweetness, while soy milk gives the dough a tender finish. Choose what fits your dietary needs best.
Need more gluten-free recipe inspiration? Check out One-Pan Gluten-Free Meals for no-fuss, flavor-packed dinners.
Substitutions That Actually Work
The beauty of these gluten-free and dairy-free cinnamon rolls is in their flexibility. Out of almond milk? Swap in coconut milk (from the carton, not canned) for richness. Want to keep things refined sugar-free? Use coconut sugar instead of brown sugar—it caramelizes beautifully in the filling.
Instead of vegan butter, melted refined coconut oil or even light olive oil can do the trick. And for the icing? Just mix powdered sugar with a splash of dairy-free milk and a bit of vanilla. It melts into the warm rolls just like the classic version—without the dairy.
Pair these gluten-free and dairy-free cinnamon rolls with something savory like Gluten-Free Mac and Cheese to round out your brunch table. Whether you’re baking for a holiday morning or a cozy weekend treat, these cinnamon rolls are ready to deliver all the warm-spiced comfort you crave.
I’ve posted a few gluten-free baking hacks on Tumblr for readers who love a quick swap list—check it out if you like flexible options.
Step-by-Step: How to Make Gluten-Free and Dairy-Free Cinnamon Rolls at Home
The Dough: Mixing, Rising, and Rolling
Making gluten-free and dairy-free cinnamon rolls might seem intimidating, but I promise—it’s easier than you think. Start by activating the yeast. Warm your dairy-free milk (about 110°F) and stir in the sugar and yeast. Let it sit for 10 minutes until foamy. This signals that your yeast is alive and ready to make the dough rise.
In a large bowl, combine your gluten-free flour (with xanthan gum), a pinch of salt, and the activated yeast mixture. Add melted vegan butter or coconut oil and mix well. The dough will be stickier than traditional wheat dough—this is normal. Avoid adding too much flour. Instead, use parchment paper for rolling to avoid sticking.
Once mixed, cover the dough with a towel and let it rise in a warm area for 60–90 minutes. A sunny window or a slightly warmed oven (turned off) works well. When doubled in size, transfer the dough onto lightly floured parchment paper. Press or gently roll into a rectangle about ¼ inch thick.
This stage is when your kitchen starts to smell amazing, like when I make Vegetarian Gluten-Free Recipes on busy weeknights—simple, comforting, and flavorful.
The Filling and Bake: From Swirls to Icing
Now comes the magic. Spread a layer of melted vegan butter across the dough, then sprinkle evenly with a mix of brown sugar and cinnamon. Roll the dough tightly from the long side, using the parchment paper to help guide it. Slice into 1½ inch rounds using a sharp knife or unflavored dental floss.
Place the rolls in a greased baking dish, spaced slightly apart. Cover and let them rise again for 30 minutes while you preheat your oven to 350°F. Bake for 22–28 minutes or until the tops are golden and the centers are cooked through.
Let them cool slightly while you mix up your icing: powdered sugar, a splash of almond or oat milk, and vanilla extract. Drizzle generously over the warm rolls so it melts into the swirls.
These gluten-free and dairy-free cinnamon rolls are so fluffy and gooey, no one will believe they’re allergy-friendly. They rival anything you’d find in a bakery, and honestly, pair beautifully with a hearty brunch like one from my Gluten-Free Dinner Ideas roundup.
Pro Tips and Storage for Gluten-Free and Dairy-Free Cinnamon Rolls
Expert Tricks for Perfect Results Every Time
When baking gluten-free and dairy-free cinnamon rolls, a few small adjustments can make a big difference. First, always use a flour blend that includes xanthan gum or guar gum—it’s what gives the rolls that soft, elastic texture. Without it, your dough will likely crumble instead of roll smoothly.
Second, don’t expect the dough to behave like traditional yeast dough. It will be stickier and more delicate. That’s okay. Use parchment paper on the bottom and a little oil or flour on your hands to manage it. Rolling is more about gently pressing the dough than stretching it. Take your time, and use the parchment paper to help shape the log.
Third, don’t skip the second rise. It’s what gives these gluten-free and dairy-free cinnamon rolls their signature fluffiness. I’ve found the rise works best in a warm, draft-free spot—like the inside of your oven with just the light on.
Want more helpful ideas? Browse through Family-Friendly Gluten-Free Meals to see how I simplify real cooking for busy days.
Make Ahead and Storage Tips
One of my favorite parts about these rolls? They’re totally make-ahead friendly. After shaping the cinnamon rolls, you can cover the pan and refrigerate overnight. In the morning, just bring them to room temp and bake as usual. You’ll have warm, fresh cinnamon rolls without the early prep.
Here’s how to store them properly:
| Storage Method | Details |
|---|---|
| Room Temperature | Store in an airtight container for up to 2 days (unglazed). |
| Refrigerator | Up to 4 days. Reheat before serving for best texture. |
| Freezer | Freeze (unglazed) in a zip-top bag for up to 2 months. |
To reheat, pop one in the microwave for 15–20 seconds or warm in the oven at 300°F for 8–10 minutes. If you’re glazing after baking, wait to ice until just before serving for that fresh-out-of-the-oven look and taste.
And for more gluten-free comfort food that stores beautifully, try my Gluten-Free Chicken Pad Thai Meal Prep—great for busy weeks.
I recently shared the full story behind developing this dough technique over on Medium, including a few mistakes I made along the way so you don’t have to.
FAQs
What can I substitute for milk in cinnamon rolls?
You can use a variety of dairy-free milks in place of regular milk when making cinnamon rolls. Almond milk, oat milk, soy milk, or even rice milk all work well. For richer results, choose unsweetened almond or oat milk. Just make sure the milk is warmed to activate the yeast properly. These swaps help maintain the soft, moist texture you expect from gluten-free and dairy-free cinnamon rolls.
Are Pillsbury cinnamon buns dairy-free?
No, Pillsbury cinnamon buns are not fully dairy-free. Most of their ready-to-bake options contain milk-derived ingredients, especially in the icing. If you’re following a dairy-free diet, it’s best to make your own cinnamon rolls at home. This gluten-free and dairy-free cinnamon roll recipe gives you full control over the ingredients and flavor.
Does Cinnabon have dairy-free options?
Currently, Cinnabon does not offer dairy-free cinnamon rolls. Their classic rolls and frostings contain milk and butter. For those with allergies or dietary restrictions, homemade recipes like these gluten-free and dairy-free cinnamon rolls are the best way to enjoy that indulgent flavor without compromising your health.
Do Grands cinnamon rolls have dairy?
Yes, Grands cinnamon rolls contain dairy, including whey and milk derivatives in both the dough and icing. If you’re avoiding dairy, it’s better to skip store-bought and go for a homemade version. With just a few pantry staples, you can create fluffy, golden rolls that are 100% dairy-free and gluten-free—just like the ones in this recipe.
Conclusion:
Whether you’re avoiding gluten, dairy, or both, you deserve cinnamon rolls that feel just as indulgent as the real deal. These gluten-free and dairy-free cinnamon rolls bring everything you love—pillowy texture, gooey cinnamon-sugar filling, and sweet vanilla icing—without compromise.
They’re perfect for holidays, brunches, birthdays, or lazy Sundays. Once you taste how soft and flavorful they are, they’ll become a regular in your recipe rotation—just like they are in mine. And if you need more ideas for gluten-free breakfasts or cozy bakes, take a look at my Chocolate Peanut Butter Chickpea Pancakes or Easy Gluten-Free Sides.
Got a question or want to show off your batch? Tag me on X (formerly Twitter)—I love seeing your results!
Table of Contents
Gluten-Free and Dairy-Free Cinnamon Rolls
Equipment
- large mixing bowl
- measuring cups and spoons
- whisk
- Rolling Pin
- parchment paper
- 9×13 baking dish
Ingredients
- 2 1/4 tsp active dry yeast
- 1 cup warm almond milk (about 110°F)
- 1/4 cup granulated sugar
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 tsp salt
- 1/4 cup melted vegan butter or refined coconut oil
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted vegan butter (for filling)
- 1 cup powdered sugar
- 2 tbsp dairy-free milk (almond or oat)
- 1 tsp vanilla extract
Instructions
- Warm the almond milk to about 110°F, then stir in the sugar and yeast. Let sit for 10 minutes until foamy.
- In a large bowl, mix the gluten-free flour, salt, and the activated yeast mixture. Add melted vegan butter and mix until sticky dough forms.
- Cover the dough and let it rise in a warm place for 60–90 minutes, or until doubled in size.
- Transfer dough to parchment paper, press or gently roll into a 1/4-inch thick rectangle.
- Brush melted vegan butter over dough. Mix brown sugar and cinnamon and sprinkle evenly over the surface.
- Roll dough from the long side into a log, using parchment to help. Slice into 1½-inch rounds using floss or a sharp knife.
- Place rolls in greased dish, cover, and let rise 30 minutes. Preheat oven to 350°F (175°C).
- Bake rolls for 22–28 minutes until golden and cooked through. Let cool slightly before icing.
- Whisk powdered sugar, dairy-free milk, and vanilla. Drizzle icing over warm rolls and serve.