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.

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, cinnamon roll cookies or gluten free soft pretzels 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.

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.

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! Try my gluten free pretzel bites or carrot cake cinnamon rolls next!

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!

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!

More small batch recipes you’ll love!

• Mini Gluten Free Vanilla Cake
• Small Batch Brownies
• Single Serve Chocolate Chip Cookie
• Vegan Red Velvet Cupcakes

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!