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Ooey, gooey gluten-free, dairy-free cinnamon rolls & a Beautycounter announcement

The holidays are just the best, aren’t they? I’m lucky that my full-time job gives me such a long winter break. Ten days?! That’s unheard of. It’s probably the one time of the year that I actually just chill and lounge and have zero plans. Mark just asked me the other day, “how can you do this all day?” ….because I never do it, ever. So here I am, just being one with my couch, pajama-wearing, face masking, coffee drinking home body.

I have a HUGE announcement to make, friends. I have officially joined the Beautycounter movement! I’m not lying when I say I’ve been contemplating and researching this for years. I just looked back in my inbox and first started the Beautycounter conversation back in 2015. Crazy that it took me so long. 

I joined Beautycounter for multiple reasons. The main reason being that I have cleaned up my diet, my workouts and my home… the next area I wanted to focus on was cleaning up my beauty routine.  Beautycounter aligned with my values as a health professional and they’re true educators and leaders in this movement and I’m so excited to be a part of it and bring more to you guys! Stay tuned for more info and of course, send me any questions about BC if you have them! If you’re curious about the products, take a peak for yourself. 

Did you see what I made?! Gluten-free, dairy-free cinnamon rolls! I don’t bake a lot, because I will seriously eat it all. All of it. There are no bounds when a baked good is sitting on my counter. But, I was determined to make some real, yeast-filled gluten-free, dairy-free cinnamon rolls for Christmas morning and they turned out so incredibly delicious. Ooey and gooey and dang near the real (gluten-filled) deal. 

gluten-free, dairy-free cinnamon rolls 3

Don’t let the steps and ingredients scare you. This recipe is surprisingly easy for homemade gluten-free, dairy-free cinnamon rolls, I promise! 

Gluten-free, dairy-free cinnamon rolls inspired by ambitious kitchenminimalist baker & the ingredients I had in my kitchen pantry :) 

gluten free dairy free cinnamon rolls 4


Gluten-free, dairy-free cinnamon rolls
Yields 8
Ooey, gooey deliciously healthy cinnamon rolls!
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Total Time
2 hr 30 min
Total Time
2 hr 30 min
wet ingredients
  1. 1/3 cup luke warm unsweetened almond milk
  2. 1/2 cup luke warm water
  3. 1/3 cup coconut sugar
  4. 2 tbs coconut oil
  5. 1 tbs chia seeds
  6. 1 package active dry yeast
  7. 1/2 tsp baking soda
  8. 1/2 tsp apple cider vinegar
  9. 2 eggs
dry ingredients
  1. 2 1/2-3 cups gluten free flour
  2. 1/3 cup coconut sugar
  3. 1 tsp sea salt
for rising
  1. 1 tbs coconut oil
  2. 2 tbs gluten free flour for dusting
filling ingredients
  1. 1/3 cup coconut oil
  2. 1/3 cup coconut sugar
  3. 1 1/2 tablespoons ground cinnamon
  4. 1 tsp sea salt
For the glaze
  1. Simple Mills vanilla frosting
  1. (Turn oven to 200 degrees. After five minutes turn oven off...creating warming area)
  2. In a small glass dish, combine warmed almond milk, and water. Add coconut sugar. Mixture should be lukewarm (too hot and it'll kill the yeast).
  3. Add one package of active dry yeast to the mixture, stir and let sit for 5-10 minutes until bubbles or foams begins to form.
  4. Add 2 tbs coconut oil, chia seeds, apple cider vinegar and eggs.
  5. Stir to combine. Let sit for additional 5 minutes.
  6. In a separate, large glass mixing bowl, combine 2 cups of gluten free flour mix, 1/3 cups coconut sugar, salt and baking soda. Mix well.
  7. Create a well in the dry mixture and slowly pour wet mixture into the center. Stir to combine.
  8. Remove dough from bowl and place on floured counter or rolling mat. Grease hands with a little coconut oil (to avoid dough sticking to your hands) and knead for about five minutes.
  9. Place dough ball back into glass mixing bowl, coat with 1 tbs coconut oil, flip dough to cover completely with oil.
  10. Cover bowl with towel. Set ON TOP of oven. Wait 1-2 hours for dough to rise.
  11. Once dough has risen, punch down. Transfer dough to floured rolling surface.
  12. Preheat oven to 350 degrees.
  13. Roll dough into large rectangle (about 1/4 inch thick).
  14. Pour 1/3 cup melted coconut oil over dough and cover entire surface.
  15. Combine coconut sugar, ground cinnamon and salt in a small dish.
  16. Sprinkle cinnamon-sugar mixture over dough, making sure to completely cover dough to corners.
  17. Starting on the long end, gently peel one side up, tuck and begin rolling dough into a long, tight roll.
  18. Once rolled, use a serrated knife to cut equal sections of rolls.
  19. Place rolls into greased baking dish.
  20. Place in a warm area for an additional 30-60 minutes to let rise again.
  21. Place in oven for 20-25 minutes or until cinnamon rolls are golden brown.
  22. Remove from oven and let cool for 5-10 minutes.
  23. Once cooled, ice the rolls with Simple Mills vanilla frosting.
  24. Serve warm and enjoy!
  1. If you plan on baking the next day, once you cut cinnamon rolls and place in baking dish, place in refrigerator (do not let rise again). Before baking, remove from refrigerator and let soften for 30-40 minutes before baking. Follow baking directions above.
Adapted from ambitious kitchen, minimalist baker & the ingredients I had in my kitchen pantry :)
Adapted from ambitious kitchen, minimalist baker & the ingredients I had in my kitchen pantry :)

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