Gluten-Free Cinnamon Rolls made dairy-free are perfectly sweet and cinnamony. These soft yet crispy sweet rolls taste rich with layers of cinnamon-sugar fluff.

This no-knead cinnamon roll recipe is a fun baking project and is loved by even those who eat gluten and dairy.

For the Cinnamon Rolls: – coconut milk – coconut oil – granulated sugar – active dry yeast – egg – all-purpose flour – baking powder – sea salt


Make the Cinnamon Roll Dough


Heat the coconut milk and 1 tablespoon of the sugar to about 110 to 115 degrees F in a large mixing bowl.

Whisk the rest of the sugar, melted coconut oil, and the beaten egg into the mixing bowl with the coconut milk-yeast mixture and mix until well incorporated. Add half of the flour mixture to the mixing bowl and stir well.


Make the Cinnamon Rolls


Lay a sheet of parchment paper on your counter and sprinkle it lightly with gluten-free flour. Transfer the cinnamon roll dough to the center of the parchment paper, and roll it into a rectangle that is about ¼-inch thick.

Spread the coconut oil over the cinnamon roll dough. Sprinkle the cinnamon and brown sugar over the dough. Press the cinnamon and sugar gently into the dough using your hands.


Roll the dough into a log shape. Use a serrated knife to cut it into 10 to 12 equal-sized pieces, about 1-inch wide each.


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