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Cinnamon roll, gluten-free and low sugar

Gluten-Free Cinnamon Rolls, Low Sugar

Soft and chewy cinnamon rolls that are not only gluten-free but also low sugar.
Course Breakfast
Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 22 minutes
Servings 8 Rolls



  • 2/3 cup Milk
  • 1 Tablespoon Butter
  • 1 packet (7g) Yeast
  • 1 Tablespoon Granulated Sugar
  • 3 Tablespoons Xylitol
  • 1/2 cup Potato Starch 83g
  • 1/2 cup Brown Rice Flour 80g
  • 1/4 cup Almond Flour 29g
  • 1/4 cup Tapioca Flour 34g
  • 1/2 teaspoon Baking Soda
  • 1 1/2 teaspoon Xanthan Gum
  • 2 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 Egg
  • 1/4 cup Olive oil
  • 1/2 teaspon Vanilla extract


  • 1/3 cup Butter
  • 1/2 cup Coconut Sugar
  • 2 Tablespoons Cinnamon


  • 3 Tablespoons Butter, softened
  • 2 Tablespoons Cream Cheese, softened
  • 3/4 cup Erythritol
  • 1/2 teaspoon Vanilla extract
  • 1 dash Salt



  1. Combine yeast, sugar, and xylitol in a large mixing bowl.
  2. Warm milk and 1 tablespoon butter in a microwave for 45-60 seconds. Combine with yeast mixture. Let stand for 5-10 minutes. Add olive oil, egg, and vanilla.
  3. In a medium bowl, mix together potato starch, brown rice flour, tapioca flour, almond flour, baking soda, xanthan gum, baking powder, and salt. Slowy add to yeast mixture. Beat for 2 minutes on medium in an electric mixer.
  4. Roll out the dough into a 10" x 13" rectangle. Dough will be very sticky. To aid in rolling, place syran wrap underneath dough and on top of dough and then proceed to roll out.
  5. Spread 1/3 cup butter onto the dough evenly. If dough is too soft for butter to spread, place small clumps evenly throughout the top of the dough.


  1. In a small bowl, mix together the coconut sugar and the cinnamon. Sprinkle evenly on top of the dough.
  2. Roll the dough into a log by starting on one edge of the rectangle and rolling dough. Try using the syran wrap to pull the dough into a log shape.
  3. Use potato starch to dust a knife and outside of roll. Slice log into cinnamon rolls at the desired thickness, approximately 1 1/2 inches thick. Place in a greased pie pan.
  4. Let rise in a warm and moist place for 15 minutes. Alternatively, proof the rolls in the microwave. Place a glass of water and the pie pan in the microwave. On 10% power, microwave for 3 minutes. Do not remove the rolls and let sit for 3 minutes. Microwave again at 10% power for 3 minutes. Let sit in microwave for 6 minutes.
  5. Bake for 2 2-27 minutes, until light golden brown
  6. Beat butter and cream cheese in an electric mixer. Add erythritol and mix until smooth. Add vanilla and a dash a salt. mix until thoroughly combined. Spread over cinnamon rolls while warm.

Recipe Notes

Recipe adapted from Recreating Happiness.

Looking for Xylitol?  Try Amazon here.

Looking for Coconut Sugar?  Try Amazon here.

Looking for Erythritol?  Try Swerve on Amazon here.