HashiGirl™ Gluten-Free Cinnamon Rolls


Sometimes when we’re gluten-free, we HashiGirls™, can go through phases of feeling like we’re “missing out”. This is why it helps to have some recipes on-hand you and and the whole family can still enjoy. These are not “healthy recipes,” (LOL! We wish!) but they are better HashiGirl™ versions of your favorite treats. This recipe is glute-free and also includes dairy-free swaps!

Gluten-Free Cinnamon Rolls 


For the Dough

  • 1 cup warm milk or alt-milk (like almond, oat milk), warmed 
  • 1 packet active dry yeast 2 ¼ teaspoons
  • ½ cup white sugar
  • ½ cup unsalted butter melted and cooled until just warmed
  • 2 eggs whisked
  • 1 teaspoon apple cider vinegar
  • 3 ½ cups all-purpose gluten-free flour
  • 1 ½ teaspoons xanthan gum only if flour doesn’t contain it already
  • 2 teaspoons gluten-free baking powder
  • ¼ teaspoon salt

For the Cinnamon Filling:

  • 1 packed cup brown sugar
  • 3 tablespoons cinnamon
  • 6 tablespoons unsalted butter softened, or Earth Balance Butter

For the Cream Cheese Frosting:

  • 6 tablespoons unsalted butter or Earth Balance Butter, softened
  • 6 ounces cream cheese (or dairy free cream cheese) at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt


  • Warm milk and melt butter in a small saucepan.  Make sure the mixture is warm before adding to the mixing bowl.  
  • Add the white sugar and stir to combine. Sprinkle the yeast over and set aside until bubbly or frothy; you should see a sort of film on the top of the mixture at least. This will take about 5 minutes.
    Stir in whisked eggs and apple cider vinegar. Add in gluten-free flour, baking powder, salt, and xantham gum if your gluten-free flour does not contain it.  Mix on medium speed for about 5 minutes or until dough pulls away from sides of the bowl and is soft. It should not feel dry but a bit sticky. 
  • Lightly oil a large mixing bowl and transfer dough to bowl. Cover and place in a warm spot. Let rise 1 hour. The dough will not double in size but it should be a bit puffier and should leave an indentation when poked.
  • While the dough is “rising” make the cinnamon filling. In a medium bowl, add all ingredients and use a fork or pastry blender to mix very well.
  • Preheat oven to 350º F. Lightly coat a 9×13” baking dish with softened butter or cooking spray.
  • Lightly spray a cutting board with cooking spray.  Put the dough on top.  (I split the dough to fit better on the cutting board and made 7 out of the first half and 8 out of the second half cinnamon rolls.). I lightly sprayed a rolling pin and rolled the dough out into a rectangle.  
  • Evenly spread the cinnamon filling on the rectangle of dough.
  • Use a piece of dental floss to “cut” the dough into 12 cinnamon rolls.  Place evenly into baking dish and bake 25-30 minutes. They will not puff up like cinnamon rolls with gluten in them but will become a bit fuller and should be a little golden brown. Do not overbake!
  • Meanwhile, make your cream cheese frosting. Add cream cheese and butter to the bowl of a stand mixer or a large mixing bowl and beat until completely combined. Cream cheese should be totally smooth with no solid lumps. Add in powdered sugar, vanilla extract, and salt; beat on medium speed until combined.
  • When cinnamon rolls are finished baking, remove from the oven and let stand 10 minutes before slathering tops with cream cheese frosting.

I hope you enjoyed this recipe! Thanks for sticking around!