Gluten Free Cinnamon Rolls

Servings 8 rolls


  • 1 cup nut milk
  • 1/2 cup melted unsalted butter use ghee for dairy free
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups gluten free all purpose flour + more to roll it out
  • 1 1/4 oz packet of instant yeast
  • 2 tsp baking powder
  • 1/2 cup monk fruit sugar
  • 1 tsp cinnamon
  • pinch of salt
  • coconut oil to coat the pan


  • 2 tbsp melted butter use ghee for dairy free
  • 1/4 cup monk fruit sugar
  • 2 tsp cinnamon

For the frosting:

  • 1/3 cup coconut butter melted
  • 2 tsp water


  1. In a microwave safe bowl, combine the milk, sugar and butter then heat to about 110 degrees (any hotter and it will kill the yeast). Sprinkle in the yeast and let it sit for 10 minutes. It should start foaming, that’s how you know the yeast has been activated! Add the eggs and vanilla and whisk to combine.

  2. In a separate larger bowl, combine the flour, salt, cinnamon and baking powder. Combine both mixtures until a sticky dough ball forms. If it’s too sticky, add more flour.
  3. Place the dough ball in a large bowl greased with coconut oil and cover with a tea towel to let rise for one hour. You can put it in your oven at 100 degrees to ensure it rises quickly!
  4. Preheat the oven to 350 degrees.

  5. Once the dough has risen, roll it out on a well floured surface to form a large rectangle. Brush the dough with melted butter and sprinkle with cinnamon and sugar.
  6. Roll up the dough to form a log shape then cut the long into about 1-1 1/2 inch thick rolls.

  7. Place on a well greased baking pan and bake for about 25 minutes until the tops are golden brown but the middle is still doughy.

  8. For the frosting, just microwave the coconut butter until melted and add the water to make it a little less thick. Feel free to add more or less depending on the consistency you like.

  9. Serve while warm and enjoy!