wp header logo 157

Gluten Free Single Serve Cinnamon Roll

This gluten free single serve cinnamon roll is the perfect sweet treat! It’s easy to make, perfect for just 1-2 people and even vegan friendly. It’s soft with a gooey center and so easy to make.

gluten free single serve cinnamon roll in a small dish

My gluten free cinnamon rolls are one of my favorite and most popular recipes, so I’m so excited to share a single serve/small batch version!

This recipe has been a long time in the making, with many variations along the way to ensure it tastes and feels just like a traditional cinnamon roll, but easy and just for you or you and a friend to enjoy!

You won’t even know they’re gluten free and vegan friendly because they’re just as soft, pillowy and delicious as a classic roll. Just a few mostly pantry staple ingredients and you’re on the way to the most delicious gluten free dessert. If you love this recipe, try my cinnamon roll blondies next!

Before we get started!

  • The temperature of the butter, milk and water is very important. If it is too hot, the yeast will die, if it’s not hot enough, the yeast won’t activate. 105-115 degrees Fahrenheit is the sweet spot. If you do not have a meat thermometer, you want it to feel warm to the touch, like bath water.
  • You can use non-dairy milk and butter to make this recipe vegan.
  • The dough will be sticky, so generously flour the parchment paper and rolling pin to make things easier.
  • The flour you need is called the gluten free bread “mix.” It comes with it’s own yeast packet, but you actually want to discard that and use instant yeast instead.
ingredients in bowls with labels

How to make a single serve cinnamon roll

In a small mixing bowl, whisk together all dry ingredients.

In a small cup or bowl, add in the milk and water under “wet ingredients.” Warm in the microwave for about 30 seconds.

Stir in the melted butter to that mixture. Check the temperature and ensure it is between 105 and 115 degrees Fahrenheit. I like using this meat thermometer.

dry ingredients in a bowl

Once the proper temperature, pour into the dry ingredients with the vanilla and mix well.

Lightly flour your hands, then knead the dough for about 2-3 minutes. It may be sticky, so flour your hands more if needed.

Transfer to a generously floured piece of parchment paper. Using a floured rolling pin, roll into a roughly 1/4 inch thick rectangle.

dough in a bowl

Whisk together the cinnamon and sugar.

Brush the dough with the melted then cooled butter, then sprinkle on the cinnamon sugar.

Using a pizza cutter, slice the dough in half the long way. Take one piece and roll up like a normal cinnamon roll, then connect it to the other piece and continue rolling.

Add to a small ramekin and cover lightly. Let rise in a dark and warm environment for one hour.

showing how to add the topping

Toward the end of the hour, preheat the oven to 350 Fahrenheit.

Bake the roll for 18-22 minutes or until the outer edge is lightly golden brown. 20 is usually perfect in my oven, but they’re all different.

Meanwhile, whisk together all ingredients for the glaze until smooth. Let the roll cool for a few minutes, then pour the glaze on top and enjoy!

cinnamon roll in a ramekin before baking

Ingredient swaps

FLOUR. This recipe calls for the Bob’s Red Mill gluten free bread flour, which I use in most of my cinnamon roll recipes and other yeasty gluten free recipes like my gluten free bagels.

Since this is a small batch recipe, you can probably get away with using regular gluten free all purpose flour, but since there is no egg, the bread flour does help bind things together a bit better.

SUGAR. I used white sugar in both the dough and the cinnamon sugar. You can swap for coconut sugar for both, but keep in mind the dough will be a bit of a darker color as a result.

DAIRY. You can use dairy free or non-dairy butter and milk in this single serve cinnamon roll. I used almond milk and regular butter since that’s what I had on hand. Since there is no egg, it will be vegan if you use all dairy free!

forkful of the single serve cinnamon roll with icing

Can I prep it ahead?

Yes! You can follow all of the steps as listed, let the roll rise for one hour, then transfer to the fridge until you’re ready to bake. I don’t recommend storing it in the fridge for more than 24 hours because the texture when it bakes won’t be quite as fluffy after that point.

Can I make it in the microwave?

I have not tried that, and to be honest, I’m not sure how well that would turn out. The flavor would still be great, but I’m not sure how the texture would hold up.

If you try it, you still want to let it rise for an hour, then I’d try microwaving on high for 90 seconds-2 minutes. If you want an easy microwave recipe, try my gluten free mug cake or protein mug cake!

gluten free single serve cinnamon roll ripped in half

More small batch recipes you’ll love!

Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!

gluten free single serve cinnamon roll

Gluten Free Single Serve Cinnamon Roll

by: claire cary

This gluten free single serve cinnamon roll is the perfect sweet treat! It’s easy to make, perfect for just 1-2 people and even vegan friendly. It’s soft with a gooey center and so easy to make.

/ /

Prep: 10 minutes

Cook: 20 minutes

Rise Time 1 hour

Total: 1 hour 30 minutes

1

Instructions

  • In a small mixing bowl, whisk together all dry ingredients. Discard the yeast packet that comes with the bread mix, you want to use instant yeast here.

  • In a small cup or bowl, add in the milk and water under “wet ingredients.” Warm in the microwave for about 30 seconds.

  • Stir in the melted butter to that mixture. Check the temperature and ensure it is between 105 and 115 degrees Fahrenheit. I like using this meat thermometer.
  • Once the proper temperature, pour into the dry ingredients with the vanilla and mix well.

  • Lightly flour your hands, then knead the dough for about 2-3 minutes. It may be sticky, so flour your hands more if needed.

  • Transfer to a generously floured piece of parchment paper. Using a floured rolling pin, roll into a roughly 1/4 inch thick rectangle.

  • Whisk together the cinnamon and sugar.

  • Brush the dough with the melted then cooled butter, then sprinkle on the cinnamon sugar.

  • Using a pizza cutter, slice the dough in half the long way. Take one piece and roll up like a normal cinnamon roll, then connect it to the other piece and continue rolling.

  • Add to a small ramekin and cover lightly. Let rise in a dark and warm environment for one hour.

  • Toward the end of the hour, preheat the oven to 350 Fahrenheit.

  • Bake the roll for 18-22 minutes or until the outer edge is lightly golden brown. 20 is usually perfect in my oven, but they’re all different.

  • Meanwhile, whisk together all ingredients for the glaze until smooth.

  • Let the roll cool for a few minutes, then pour the glaze on top and enjoy!

Notes

You can try subbing the bread flour for regular gluten free all purpose baking flour, but I do think you will get the best results with bread flour!

Serving: 1roll / Calories: 541kcal / Carbohydrates: 91g / Protein: 4g / Fat: 17g / Sugar: 38g