Why You’ll Love Gluten‑Free and Dairy‑Free Pecan Cinnamon Rolls Recipe

You get all the comforting classics of a cinnamon roll — sweet dough, spiced filling, decadent topping — yet they’re fully gluten‑free and dairy‑free.
The pecan sticky topping elevates the recipe into something special, giving texture and flavor contrast.
Despite the “fancy” look, the method is approachable: you don’t need expert baking skills to pull this off.
Perfect for gatherings, brunches, or treating yourself, especially if you’re accommodating dietary restrictions without sacrificing flavour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cinnamon rolls dough:

non‑dairy milk warmed (~110 °F)
active dry yeast
sugar
egg + egg yolk (room temperature)
melted coconut oil
gluten‑free bread flour (plus more for rolling)
baking powder
baking soda
salt

For the filling:

melted coconut oil
brown sugar
cinnamon
nutmeg
ground cloves

For the sticky pecan topping:

coconut oil
brown sugar
non‑dairy milk
vanilla extract
salt
chopped pecans

Directions

Warm the non‑dairy milk to about 110 °F. Add yeast, sugar, and melted coconut oil; whisk and let sit for a couple minutes.
In the bowl of a stand mixer with the dough hook attached, combine the gluten‑free bread flour, baking powder, baking soda, and salt.
With the mixer running on low, slowly add the milk‑yeast mixture into the flour mixture. Once combined, add the egg and egg yolk and continue mixing.
Increase mixer speed to high and mix the dough for about 5 minutes, until smooth and coming together in a ball.
Generously flour your work surface with gluten‑free bread flour. Press or roll the dough into a rectangle (approx. 13×19 inches).
Brush the melted coconut oil over the dough. Mix together the brown sugar, cinnamon, nutmeg, and cloves, then sprinkle evenly over the oiled dough.
Roll the dough up tightly from the long side into a log. Slice this log into 7‑8 rolls, each about 3 inches thick.
Place the cinnamon rolls into a greased 9×9 inch (or similar) baking dish. Tightly cover with plastic wrap. Let rise in a warm place for about 1 hour.
After rising, remove the wrap and preheat the oven to 350 °F (about 177 °C). Bake the rolls for 25‑30 minutes or until golden brown on top.
While the rolls bake (or just after), prepare the sticky pecan topping: Melt the coconut oil in a small saucepan over medium heat. Add brown sugar, non‑dairy milk, vanilla extract, and salt. Whisk until sugar dissolves and mixture bubbles (~2 minutes).
Add the chopped pecans and stir to coat them thoroughly in the sticky mixture.
When the rolls come out of the oven, let them cool slightly, then pour the sticky pecan topping evenly over them. Let them cool completely so the glaze sets before slicing and serving.

Servings and timing

Makes approximately 9 servings.
Prep time: ~30 minutes.
Rising time (proofing): ~1 hour.
Bake time: ~30 minutes.
Total time (excluding cooling): ~1 hour 30 minutes.

Variations

Swap the pecans for chopped walnuts or pecan‑walnut mix if you prefer.
Make the recipe vegan by replacing the egg + yolk with a flax “egg” (1 Tbsp ground flaxseed + 3 Tbsp water) and use a plant‑based non‑dairy milk in the topping.
For a lighter topping, skip the sticky glaze and simply sprinkle chopped pecans over the rolls after baking.
Add a glaze of powdered sugar and non‑dairy milk drizzle instead of the pecan topping for a simpler finish.
Infuse the filling with a citrus twist: add a little orange zest to the brown sugar‑spice mixture for a fresh flavour.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 24 hours; after that refrigerate and bring to room temperature before reheating.
To reheat: Warm individual rolls in a microwave for ~20‑30 seconds, or in a preheated oven at ~325 °F (160 °C) for 5‑8 minutes until heated through.
For longer storage: Freeze cooled, un‑sliced rolls or fully finished rolls (wrapped tightly) for up to 1 month. To bake from frozen, allow an extra ~5‑10 minutes in the oven.

FAQs

What flour blend should I use for gluten‑free bread flour?

Use a high‑quality gluten‑free bread flour blend that contains a binder like xanthan gum (unless your mix already includes it). If using a simple all‑purpose gluten‑free flour, you may need to adjust moisture or add a binder.

Can I use gluten‑free all‑purpose flour instead of bread flour?

Yes — a 1:1 gluten‑free all‑purpose flour blend may work, though you might need to tweak the moisture slightly so the dough is smooth and workable.

Can I make these rolls ahead of time?

Yes — you can assemble the rolls, cover, and refrigerate overnight. When ready, allow them to come to room temperature (and rise if needed), then bake as directed.

Can I freeze the rolls before baking?

Yes — after rolling and slicing, you can freeze them unbaked (in the dish or on a tray) and then bake from frozen by adding a few extra minutes to the bake time.

Can I make the recipe vegan?

Yes — substitute the egg + yolk with a flax “egg” (e.g., 1 Tbsp flaxseed meal + 3 Tbsp water), and use a plant‑based non‑dairy milk in both dough and topping. Ensure your flour blend is vegan and no dairy ingredients are used.

Why is my dough not rising much?

Gluten‑free dough can behave differently than regular dough. Make sure your non‑dairy milk is at the correct temperature (~110 °F) to activate the yeast (not too hot or it kills the yeast). Also ensure you give it enough rise time in a warm spot.

How tight should I roll the dough?

Roll the dough from the long side into a tight log so that the layers stay defined and the filling is distributed evenly. A loose log may result in more spread and less defined rolls.

My topping is too runny — what went wrong?

If the sticky pecan glaze is too liquid, it may be that it didn’t bubble long enough or the ratio of liquid to sugar is too high. Allow the mixture to bubble about 2 minutes to properly thicken, and ensure you add enough pecans so the mixture has something to cling to.

Can I omit the pecan topping?

Yes — you can skip the pecan topping entirely for a simpler version. Alternatively, sprinkle chopped nuts after baking without the caramel glaze for texture without as much richness.

Will the texture be different since it’s gluten‑free?

Yes — gluten‑free dough often has a slightly different texture compared to standard wheat dough. It may be a bit denser and less stretchy, but with the right flour blend and proofing time you can achieve a soft, tender result that still feels cinnamon‑roll worthy.

Conclusion

These gluten‑free and dairy‑free pecan cinnamon rolls bring together rich, comforting flavours and textures — the warm swirls of cinnamon spiced filling, soft dough, and a decadent sticky pecan topping — while meeting dietary needs without compromise. With approachable steps and delicious results, they’re a perfect choice for brunch, special occasions, or treating yourself. Enjoy every gooey, cinnamon‑filled bite!

Gluten‑Free and Dairy‑Free Pecan Cinnamon Rolls