Dairy Free Gluten Free Cinnamon Rolls

Total time2 hr 18 min

Prep time35 min

Cook time28 min

These cinnamon rolls proof up into soft, pillowy spirals thanks to a warm yeast mixture and a well-worked gluten free flour blend, with xanthan gum helping give the dough that stretchy, tender structure you'd normally miss without wheat. A swirl of brown sugar and cinnamon gets rolled through the center of each one, so every bite unwinds into that classic sticky-sweet spiral. The dough gets a quick rest to puff before it's rolled, filled, sliced, and packed into a pan to rise again, so the rolls bake up tall and golden rather than dense. Once out of the oven, each roll is finished with a smooth, sweet glaze brightened with a touch of vanilla, poured on while everything is still warm so it soaks into every layer. It's a cozy, from-scratch bake that proves gluten free doesn't mean giving up the pull-apart, cinnamon-swirled comfort of the original. This batch is a solid pick for a dairy free brunch spread, no compromise on that warm, gooey center.

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Ingredients

9 servings

For the dough

¾ cup whole milk, warmed to 110°f (43°c)
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 ¼ tsp active dry yeast (one ¼-oz packet)
2 tbsp granulated sugar, divided
3 cups gluten free flour blend
1 tsp xanthan gum (omit if your blend already contains it)
1 tsp baking powder
½ tsp salt
2 large eggs, room temperature
3 tbsp unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp apple cider vinegar

For the filling

4 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
⅔ cup packed light brown sugar
2 tsp ground cinnamon

For the glaze

4 oz cream cheese, softened
1 cup powdered sugar, sifted
3 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp vanilla extract

Instructions

1
In a small bowl, stir together the warm milk, yeast, and 1 tbsp of the granulated sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), whisk together the gluten free flour blend, xanthan gum, baking powder, salt, and remaining 1 tbsp granulated sugar.

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