So Sunday morning I was looking for a quick Gluten-Free Cinnamon roll recipe, I didn’t want to wait for the yeast to rise. So I stumbled upon this one, of course, it wasn’t gluten-free so I adapted it 🙂
The original recipe can be found here.
These were pretty good…the key is to make sure your dough is wet enough, mine was a little dry but they were still delicious!
Print
Quick Gluten Free Cinnamon Rolls
Ingredients
Units
Scale
- –Filling
- 4 tablespoons butter
- 1 cup brown sugar
- 3 teaspoons cinnamon
- –Dough
- 1/2 cup Brown Rice Flour
- 1/2 cup coconut Four
- 1/2 cup Sweet Rice Flour
- 1/2 cup Tapioca Flour
- 2 tsp Xanthan Gum
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons butter
- 3/4 cup coconut milk
- –Glaze
- 1/2 cup powdered sugar
- 1/4 cup coconut cup milk
- 1–2 tsp vanilla extract
Instructions
- For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
- Sprinkle 1/2 of the mixture over the bottom of a 9×9 pan.
- In a large bowl mix together flour, sugar, baking powder, and salt.
- Cut in softened butter.
- Stir in milk to form a soft dough.
- Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
- Spread the remaining filling on the rolled out dough.
- Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
- Bake for 20-25 min at 400°F.
- For the glaze, combine powdered sugar, vanilla, and milk in a small bowl and stir until smooth.
- Once rolls are finished, drizzle on glaze and serve warm.
Share on Social

Essential Oils 101 ebook
Want to learn about essential oils and how to get started? Grab this free basic PDF.
Recent Posts

Sweet Potato Chicken Pesto Pizza
Whether you are looking for a quick snack or a delicious lunch this recipe hits the spot! These also make a great healthy appetizer for...

Creamy Broccoli Salad with Bacon
Easy and quick bacon and broccoli salad. Great for breakfast, lunch, dinner, or even a side to bring to a party! Only 10 mins to...

Dairy Free, Gluten Free Eggnog
**Read all the way to the end to get entered in a Christmas Giveaway!** Since going dairy and gluten-free, one of the things I have...

Vanilla Peach Muffins
Looking for a great Fall Muffin? Try these easy Vanilla Peach Muffins. https://www.youtube.com/embed/o7sP8hVKAv4 Print
Looking for more recipe ideas? Get my free meal...

Vanilla Peach Muffins
- Total Time: 35 minutes
Ingredients
Units
Scale
- 1 medium peach (chopped)
Dry Ingredients:
- 1 1/2 cups 140g ground almonds
- 2 1/2 tbsp. coconut flour
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Wet ingredients:
- 2 eggs ( beaten)
- 4 tbsp. honey
- 2 tbsp. coconut oil (melted)
- 2 tsp. vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin liners or use silicone muffin cases.
- In a large bowl, mix together the dry ingredients, and in a separate bowl, mix together the wet ingredients.
- Fold the wet ingredients into the dry ingredients and mix with a spatula until well combined. Add in the chopped peach and mix again.
- Evenly distribute the mixture between the 12 muffin cases. Place in the oven and bake for 20-25 minutes until golden and an inserted toothpick comes out clean.
- Remove the muffins from the oven and place on a wire cooling rack for 10 minutes before removing from the liner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 4
Mmmmm! Looks delish!
Hi! Stopping by from Mom Bloggers Club. Great blog!
Have a nice day!