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Gluten Free, Dairy Free Overnight Cinnamon Rolls

These overnight cinnamon rolls are perfect for busy mornings. If you have a little bit of time the night before, you can easily stick these in the oven the next morning and forget about them until they are warm and gooey.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 18 rolls
Calories 150 kcal
Author AllergenFriendlyFamily.com

Ingredients

For Cinnamon Rolls

  • 4 cups gluten free flour
  • 1/2 cup sugar
  • 2 1/4 tsp yeast
  • 1 cup unsweetened rice milk
  • 1 tsp salt
  • 3 eggs worth egg substitute reconstitute first if using powder
  • 1 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg (optional)
  • melted butter substitute enough to cover dough

Optional Icing

  • 1 cup powdered sugar plus extra
  • 1 cup unsweetened rice milk

Instructions

Night Before

  1. heat rice milk in a small saucepan until it gets bubbly

  2. add butter to the milk and melt it

  3. remove from heat and let cool until lukewarm

  4. dissolve the yeast into milk and let sit for 10 min

  5. in a stand mixer, combine milk mixture, egg substitute, gluten free flour, and salt

  6. Once the dough has come together, turn out on a well floured cutting board and kneed in some extra flour until the dough is no longer sticky

  7. Cover the dough with a damp towel and place it in a warm place for about an hour

  8. Once the dough has risen, pat it down, and roll it out into a flat sheet (should be thin enough to roll, but not so thin that it falls apart)

  9. brush the now flat pastry sheet with melted butter substitute and sprinkle brown sugar, cinnamon, and nutmeg on top

  10. roll lengthwise into a big, long tube

  11. cut into cinnamon rolls and place into a greased 13x9 baking pan

  12. cover with plastic wrap and place in refrigerator over night (at least 6 hours)

Morning Of

  1. take rolls out of the refrigerator and let them sit out while you preheat an oven to 375F

  2. bake cinnamon rolls for 25-30 min or until golden brown

  3. turn them over and dump them out of the pan as soon as possible so that all of the left over filling will run down onto the top of your rolls instead of making them carmelize into the pan

optional icing

  1. whisk together equal parts powdered sugar and rice milk, then add more powdered sugar as needed until icing is desired consistency

Recipe Notes

**rice milk takes longer than cows milk to bubble

**cracks will definitely happen because of all of the substitutions that you are using, don't worry the filling will fill them and you can smoosh the dough together as needed

**take the rolls out of the pan immediately unless you want to scrape the bottom half of the rolls out of the pan for half an hour