CINNAMON ROLLS (GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE)

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5 from 1 vote

CINNAMON ROLLS (GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE)

Light, fluffy, and cinnamony, these rolls are perfect for special occasions and holidays!

Prep Time3

Cook Time25

Total Time3 25

Course: Desserts

Cuisine: American

Keyword: Christmas Desserts, Christmas treats, Cinnamon rolls, Gluten-free desserts

Servings:

Author: Olivia Adriance

Ingredients

For the Dough:

3 ¾ cups King Arthur GF Flour + extra for rolling (Bread Flour or Measure for Measure)
1 packet active dry yeast
¼ cup warm water (about 110°F)
½ cup unsweetened almond milk (about 110°F)
½ teaspoon coconut sugar
¼ cup maple syrup
¼ cup coconut oil, melted
3 large eggs, at room temperature
¼ teaspoon sea salt
1 teaspoon vanilla extract
2 tablespoons almond milk, to brush on before baking

For the Filling:

½ cup coconut sugar
1 ½ tablespoons ground cinnamon
¼ cup coconut oil, melted
⅓ cup date paste (blend 6-8 softened Medjool dates with a little water until smooth)

For the Frosting:

8 ounces dairy-free cream cheese
3 tablespoons maple syrup
2 teaspoons vanilla extract
1-2 tablespoons almond milk (to thin, as needed)

Instructions

Make the Dough:

Mix the warm 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. Add additional flour 1 tablespoon at a time if too wet.
Knead the dough on a lightly floured surface for 2 to 3 min until smooth.
Place it in a greased bowl, cover, and let rise for 1 to 1 ½ hours until doubled.

Fill and Roll:

Mix the coconut sugar, cinnamon, coconut oil, and date paste in a bowl. Set aside.
Roll the dough into a 12x16-inch rectangle (1/4-inch thick).
Spread the 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.

Second Rise and Bake:

Place the rolls in a lightly greased casserole dish, leaving space between each. Cover and let rise for 30 to 45 minutes.
Preheat the oven to 350°F.
Lightly brush the tops and sides with almond milk.
Bake the rolls for 17 to 22 minutes, or until the tops are golden.

Frost and Serve:

Whisk 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 warm and enjoy!

Notes

If you're not dairy-free: you can swap the almond milk for any type of dairy milk 1:1.

Prepping and baking later: I haven’t personally tried prepping the cinnamon rolls and then baking them later, 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!

Freezing: I have not tried freezing them before or after baking them — they don’t last long in my household!

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