Cinnamon Roll Wreath (Gluten-Free, Dairy-Free)

This cinnamon roll wreath is soft, fluffy, and swirled with coconut sugar and cinnamon, then finished with a bright orange vanilla glaze and a scatter of cranberries. It’s gluten-free, dairy-free, and it looks like it came out of a bakery window. You can even assemble it the night before so Christmas morning is just “preheat the oven and pour the coffee.”

I’ve been chasing a good gluten-free cinnamon roll for years. Most of the ones I tried were either dense little hockey pucks or so fragile they fell apart when you tried to roll them up. Then I started baking with gluten-free bread flour instead of an all-purpose blend, and everything changed. The dough actually stretches. It rises. It bakes up pillowy with those pull-apart layers you want from a real cinnamon roll.

Shaping the rolls into a wreath started as a way to make them feel more special for the holidays, but honestly, it’s easier than a pan of individual rolls. You cut sixteen strips, roll each one up, and lean them against each other in a circle. That’s it. It sits in the middle of the table, everyone tears off their own roll, and it pairs perfectly with a savory dish like my paleo breakfast casserole if you’re feeding a crowd.

The filling uses coconut sugar instead of brown sugar, which gives it a deeper, almost caramel flavor, and the dough is made with oat milk and plant-based butter, so it works for the dairy-free people at your table too.

Why This Recipe Is So Good

• It’s genuinely soft and fluffy. Gluten-free bread flour gives the dough enough structure to rise and stretch, so you get real cinnamon roll layers instead of a crumbly scone.
• It’s dairy-free without tasting like it. Oat milk and vegan butter keep the dough rich and tender. Nobody at my table has ever noticed.
• The coconut sugar filling is next level. It melts into a gooey, toffee-like swirl that tastes richer than plain brown sugar.
• You can make it ahead. Assemble the wreath the night before, refrigerate it, and bake it in the morning. That’s my Christmas morning plan every year.
• It looks impressive but it’s simple. No braiding, no special pan. If you can roll up a strip of dough, you can make this.
• It feeds a crowd. One wreath makes 16 rolls, enough for a big family brunch or a holiday open house.

Ingredients You’ll Need

The tools you’ll need for this cinnamon roll wreath are a stand mixer with the paddle attachment, a large baking sheet lined with parchment paper, a rolling pin, and a pizza cutter (it makes cutting even strips so much easier than a knife).

Here’s what goes into it, and why each piece earns its spot:

For the dough:

• 4½ cups (680g) gluten-free bread flour — the most important ingredient here. It gives the dough the stretch and rise a regular gluten-free blend can’t.
• ⅓ cup coconut sugar — sweetens the dough and feeds the yeast. I stock up on it through Thrive Market since it’s usually cheaper than the grocery store.
• 2¼ teaspoons instant yeast (1 packet) — goes straight in with the dry ingredients, no proofing needed.
• 2 teaspoons kosher salt — balances the sweetness so the rolls don’t taste flat.
• 1 teaspoon baking powder — a little extra lift to keep gluten-free rolls light.
• 1¼ cups water, room temperature — hydrates the flour so the dough stays soft.
• 1 cup unsweetened oat milk (or cashew milk), room temperature — adds richness without dairy.
• 2 large eggs, room temperature — give the dough structure and a tender, brioche-like crumb.
• 6 tablespoons vegan butter, melted — for flavor and a soft, pull-apart texture.

For the filling:

• ¾ cup coconut sugar — melts into a gooey, caramel-like swirl.
• 2 tablespoons ground cinnamon — yes, that much. It’s a cinnamon roll, after all.
• 6 tablespoons vegan butter, melted — helps the cinnamon sugar stick and keeps every layer moist.

For the orange vanilla glaze:

• 1 cup powdered sugar — the base of a classic drizzle glaze.
• 1½–2 tablespoons unsweetened oat milk — add it slowly until the glaze is thick but pourable.
• ¼ teaspoon vanilla extract — rounds out the sweetness.
• 1 teaspoon orange zest — the secret ingredient. It makes the whole wreath taste brighter and more festive.

To decorate (optional)

• ½ cup fresh cranberries or pomegranate seeds — the “berries” on your wreath.
• A few small rosemary sprigs — they look just like evergreen.

A quick note on the flour: this recipe really does need a gluten-free bread flour. I use King Arthur Gluten-Free Bread Flour. A regular gluten-free all-purpose or 1-to-1 blend doesn’t have the same structure, and the dough will tear when you roll it. Measuring by weight (680 grams) gives you the most consistent results.

How To Make A Cinnamon Roll Wreath

The hands-on prep is about 45 minutes, plus a short chill and one rise.

Step 1: Mix the dry ingredients

In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, coconut sugar, instant yeast, salt, and baking powder. Mix on low for a few seconds to combine. I use the paddle rather than the dough hook because it works gluten-free dough more evenly.

Step 2: Add the wet ingredients and beat

With the mixer on low, slowly pour in the room-temperature water, oat milk, eggs, and melted vegan butter. Increase to medium and beat for 3 full minutes. The dough will look like a thick, sticky cookie dough. Don’t panic, and don’t add more flour. That’s exactly what it should look like.

Step 3: Chill the dough

Scrape down the sides of the bowl with an oiled spatula, cover tightly, and refrigerate for 30 minutes. This step firms up the dough so it’s easy to roll out instead of sticking to everything.

Step 4: Roll out the dough

Turn the chilled dough out onto a surface lightly dusted with gluten-free flour, shape it into a ball, dust the top, and roll it into a 16 × 16-inch square. Try to keep the thickness even so the rolls bake at the same rate.

Step 5: Add the filling

Stir together the coconut sugar and cinnamon in a small bowl. Brush the melted vegan butter all over the dough, right to the edges, then sprinkle the cinnamon sugar evenly over the top and press it in lightly with your palm.

Step 6: Cut the strips and roll them up

Use a pizza cutter to slice the square into sixteen 1-inch-wide strips. Roll each strip up loosely into a little cinnamon roll. If a strip cracks, just pinch it back together. Gluten-free dough is forgiving that way.

Step 7: Shape the wreath and let it rise

On the parchment-lined baking sheet, stand the rolls on their sides and lean each one halfway over the last, working in a circle about 11 to 12 inches across so the swirls face up and out. Tuck the last roll under the first to close the ring. Cover loosely with plastic wrap and let rise in a warm spot for 45 to 60 minutes, until noticeably puffy. (To make ahead, refrigerate it here instead. See the storage section below.)

Step 8: Bake

Preheat the oven to 350°F about 15 minutes before the rise is done. Bake for 28 to 35 minutes, until the rolls are golden brown and the center rolls feel set when you press them gently. If you have a thermometer, the middle should read about 205°F. Let the wreath cool on the pan for 15 minutes.

Step 9: Glaze and decorate

Whisk the powdered sugar, oat milk, vanilla, and orange zest until smooth and pourable. Drizzle it over the warm (not hot) wreath, then tuck cranberries or pomegranate seeds and a few rosemary sprigs around the ring. Serve right away while it’s soft and warm.

Tips for Success

• Use room-temperature ingredients. Cold milk and eggs slow the yeast down. I set the eggs and oat milk on the counter while I gather everything else.
• Weigh your flour. Gluten-free flours pack differently depending on how you scoop. 680 grams is the number that matters.
• Don’t skip the chill. Warm gluten-free dough is sticky and hard to roll. Thirty minutes in the fridge makes it a completely different dough to work with.
• Roll the strips loosely. If you roll them too tight, the centers dome up and push out while baking. A relaxed roll gives the dough room to rise.
• Find a warm spot for rising. An oven with just the light on works great in winter. A cold kitchen can double the rise time.
• Let it cool before glazing. If you glaze it straight out of the oven, the glaze melts and soaks in instead of sitting on top in those pretty drips.

Storage Instructions

• To make ahead: Assemble the wreath through step 7, but instead of letting it rise, cover it tightly and refrigerate for 8 to 12 hours (no longer than 16). In the morning, let it sit on the counter for 45 to 60 minutes to rise, then bake as directed.
• To store: Keep leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. Gluten-free bread dries out faster in the fridge, so the counter is actually better here.
• To reheat: Warm individual rolls in the microwave for 15 to 20 seconds, or reheat the whole wreath covered with foil at 300°F for 10 minutes. They soften right back up.
• To freeze: Let the baked wreath cool completely and skip the glaze. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature, warm at 300°F for 10 to 15 minutes, then glaze and decorate.

Variations

• Pumpkin spice wreath: Swap the cinnamon in the filling for 1½ tablespoons cinnamon plus 2 teaspoons pumpkin pie spice. If you love fall baking, my pumpkin protein muffins are another one to bookmark.
• Pecan cinnamon roll wreath: Sprinkle ½ cup finely chopped toasted pecans over the cinnamon sugar before cutting the strips. It tastes like a cross between a sticky bun and my paleo pecan pie.
• Maple glaze: Replace the oat milk and orange zest in the glaze with 1 to 2 tablespoons of pure maple syrup.
• Cream cheese-style frosting: Beat 4 ounces of dairy-free cream cheese with ¾ cup powdered sugar and ½ teaspoon vanilla, then spread it over the cooled wreath.
• Sugared cranberries: Toss ½ cup fresh cranberries with 1 tablespoon maple syrup, roll them in granulated sugar, and let them dry for an hour. They sparkle like little ornaments.
• Individual rolls: Skip the wreath and nestle the rolled strips into a greased 9 × 13-inch pan. Bake for about the same time.
• Not dairy-free? Regular whole milk and salted butter work 1:1 in the dough, filling, and glaze.

FAQ

Final Thoughts

This cinnamon roll wreath is the recipe I make every December, because it checks every box: soft, cozy, festive, and safe for the gluten-free and dairy-free people I love. Make it the night before, bake it while everyone opens stockings, and watch it disappear. If you make it, leave a rating below and tag me on Instagram. I love seeing your wreaths!

More Holiday Baking Recipes You’ll Love

• Paleo Pecan Pie Without Corn Syrup
• Paleo Chocolate Chip Pumpkin Bread
• Coconut Flour Banana Bread
• Matcha Powder Pancakes
• Coconut Flour Cookies

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