Homemade Cinnamon Rolls Recipe {Gluten, Dairy, Egg, Nut Free}

I love cinnamon rolls. Especially on Saturday mornings.

There’s just something special about waking up early on a Saturday morning with an empty-ish day ahead. And time to bake.


After nearly ten years of being gluten free, I’m finally happy with my homemade bread. I’ve gone from making hockey pucks to having my non-gluten free family members asking for seconds.


This recipe for cinnamon rolls is based on an amazing bread recipe from Meaningful Eats. I’ve tweaked this breadstick recipe for everything from cinnamon rolls to deep dish pizza to pretzel dogs. And it works wonderfully.

You’ll notice that this recipe is not exact because it’s designed to be customizable. It also assumes you know the principles of making cinnamon rolls, such as the need for a filling and rolling it like a log.

You can use whatever you like for the filling. I never measure filling so haven’t the foggiest idea of what to tell you for measurements. Just sprinkle brown sugar, maple sugar, chocolate chips, apple pieces, cinnamon, nutmeg, or whatever floats your boat in the middle. And be liberal about it.

But don’t forget to slather the dough FIRST with your non-dairy butter of choice. You simply must remember the butter.

Enjoy and Happy Saturday!


Homemade Cinnamon Rolls Recipe

This recipe is gluten-free, egg-free, dairy-free and nut-free. Recipe makes about one 8 or 9 inch round pan of cinnamon rolls, though it depends on how thick you want them!

2 cups brown rice flour
3/4 cup corn starch (also works with potato starch)
1 1/2 teaspoons kosher salt
2 cups warm water, about 110F
2 packages instant yeast
1/8 cup brown sugar (I’ve used 2 tablespoons of maple syrup before, too)
2 tablespoons olive oil (plus a little extra for your hands)
1/2 cup ground GOLDEN flaxseed (You can use regular flaxseed, but I’m in love with golden for its light texture and look)
1/4 cup whole husk psyllium (usually found at your health food store)

Filling — non-dairy butter spread, cinnamon, brown sugar, maple sugar, or whatever you like!


In the bowl of a stand mixer, combine the brown rice flour, cornstarch, and salt. Mix to evenly combine.

Next, in a large glass measuring cup, combine the water, yeast, and sugar. Add the olive oil, flaxseed, and psyllium. Stir it up well and let sit for 90 seconds till it starts getting gelatinous. MAKE SURE YOU COUNT or it will get really thick on you quick!

With the mixer running on low, scoop the wet ingredients into the dry. Once they are all added, increase the speed to medium-high and beat for 3 minutes.

Add a little oil to your hands, quickly mold your dough into a ball, and put it onto a large sheet of parchment paper. Top with another equally large sheet and then roll out to about 1/4-1/2 inch thickness. Take the top paper off and slather butter spread across the dough and liberally douse on your toppings. Roll up your dough into a log and then carefully cut into slices (I like using dental floss or string for quick, clean cuts.) Put the rolls into a greased 8 or 9 inch round pan.

Let the rolls rise in a warm place for 30 minutes or so. (I usually stick them in a barely warm and TURNED OFF oven). Then, take the rolls out and preheat the oven to 350 degrees. Bake the rolls for about 30-40 minutes, or until they are just starting to brown and feel done to the touch.

Again, this recipe is designed to be customizable, so that’s why the oven time varies. Some people like thin cinnamon rolls, some like thick. Because of that, your oven times will vary. Let cool for about 10 minutes and dig in. You can top them with a glaze or non-dairy butter, or eat them just plain!

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