Soft and fluffy, these breakfast treats are filled with a cinnamon and date mixture and topped with the most heavenly maple cream cheese frosting!  

The enthusiasm for this specific recipe was something else. I teased it a few times on Instagram Stories as it required a few rounds of trial and error.

But once I nailed it, I just couldn’t wait to share it… Here are my Gluten-Free, Dairy-Free, and Refined Sugar-Free Cinnamon Rolls. 

While cinnamon rolls are enjoyed throughout the year, they always remind me of the holidays.

Waking up on Christmas morning with a plate full of gooey, deliciously frosted cinnamon rolls feels like a scene from a holiday movie! 

This recipe is a bit more involved than those that I typically share, however, it’s perfect when you have a bit more downtime and are looking for a fun project to do with the family. 

My mom and I would always save our most challenging recipes for this time of year. We didn’t feel rushed or pressured to get it done. 

So dedicate an upcoming weekend or maybe even Christmas morning to making my gluten and dairy-free cinnamon rolls with a loved one. 

It may just become an annual tradition. Enjoy! 

Key Ingredients for Gluten and Dairy-Free Cinnamon Rolls

Are there a lot of ingredients for this? Yes… BUT, none of them should be too difficult to find and you likely already have some of them if you’re doing any holiday baking. Here are the key ingredients. 

• Gluten-Free Flour: For this recipe, I recommend @kingarthurbaking Measure for Measure or Bread Flour. Personally, I used their Measure for Measure. 
• Active Dry Yeast: Make sure your yeast is active! If it doesn’t froth up after sitting for 10 minutes in the milk and water mixture, discard it and try another packet. It’s not worth going through all the steps if they aren’t going to rise! 
• Nut Milk: I used unsweetened almond milk throughout the recipe. 

• Coconut Sugar: This natural sweetener adds a nutty, caramel-like taste that is perfectly paired with the cinnamon filling. 
• Eggs: I haven’t tried this with an egg replacement. The eggs help with the dough’s structure and overall appearance so I’m unsure if a flax egg would work well here. 
• Date Paste: This you can make by blending 6 to 8 Medjool dates with a little water until smooth. 
• Dairy-Free Cream Cheese: @miyokoscreamery makes the best option, in my opinion! If you aren’t dairy-free, you can swap for regular cream cheese. 
• Maple Syrup: You’ll need this holiday ingredient for the dough and frosting. 

Step by Step Instructions for Making Gluten-Free, Dairy-Free Cinnamon Rolls

Make the Dough 

We’ll start by making the dough first since that needs time to rise. Mix the water, milk, coconut sugar, and yeast in a measuring cup. Let it sit for 5 to 10 min until frothy.

In a large bowl, whisk together the flour and sea salt.

In another bowl, mix the eggs, melted coconut oil, maple syrup, and vanilla.

Add the wet ingredients and the frothy yeast mixture to the dry ingredients. Stir until a sticky dough forms. If the mixture is too wet, add additional flour 1 tablespoon at a time. 

Knead the dough on a lightly floured surface for 2 to 3 min until smooth. I like to knead on a clean cutting board to help with cleanup later! 

Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours until doubled.

Make the Filling 

While the dough is resting, you can get started on the filling mixture. Mix the coconut sugar, cinnamon, coconut oil, and date paste in a bowl. Set aside.

Assemble the Rolls and Let Rise

Once the dough has risen, roll the dough into a 12×16-inch rectangle (about 1/4-inch thick).

Spread the cinnamon filling evenly over the dough, leaving a 1/4-inch border around the edge.

Roll the dough tightly from the long side and slice evenly into 8 to 10 rolls.

Place the rolls in a lightly greased casserole dish, leaving space between each. Cover and let rise for 30 to 45 minutes.

Bake the Rolls 

Preheat the oven to 350°F. Lightly brush the tops and sides with almond milk. This helps the rolls brown in the oven to a light golden tan color.

Bake the rolls for 17 to 22 minutes, or until the tops are golden.

Make the Frosting and Serve

Make the frosting by whisking the dairy-free cream cheese, maple syrup, vanilla extract, and almond milk until smooth. Adjust with more almond milk if needed.

Spread frosting over the warm rolls. Serve and enjoy!

Tips and FAQs for Gluten-Free Cinnamon Rolls

Could you prep the dough ahead and bake in the morning or would that ruin them? 

I haven’t personally tried this, but what is typically recommended for gluten-free cinnamon rolls is to roll and place them in the dish, cover, refrigerate, and allow them to do the second rise in the morning before baking! I have not tried freezing them before or after baking them — they don’t last long in my household! 

Can I make this with regular milk if I’m not dairy-free?  

Yes! You can swap the almond milk for any type of dairy milk 1:1. 

Do the rolls really like coconut from the coconut oil?  

No, the baked rolls don’t taste like coconut to me. I tend to bake with coconut oil because it leads to a lighter, fluffier baked good. I haven’t tried making these with another type of oil, so I’m unsure how they would turn out if you used olive oil or avocado oil instead.   

More Gluten-Free Special Holiday Treats:  

• Gluten-Free Cinnamon Swirl Coffee Cake
• Soft Baked Chewy Chai Cookies with Maple Glaze
• Shortbread Cookies (Gluten-Free, Dairy-Free, Refined Sugar-Free)