Can I make a cinnamon roll wreath the night before?

Yes, and I think it's the best way to do it. Shape the wreath, cover it tightly, and refrigerate it overnight (8 to 12 hours). In the morning, let it rise on the counter for 45 to 60 minutes while the oven preheats, then bake.

Can I use regular gluten-free all-purpose flour?

I don't recommend it. All-purpose and 1-to-1 blends don't have the structure this dough needs, so the strips tear when you roll them and the rolls bake up dense. A gluten-free bread flour is what makes this recipe work.

Why are my gluten-free cinnamon rolls dense?

The usual culprits are cold ingredients, an under-risen wreath, or using an all-purpose blend instead of bread flour. Make sure your milk and eggs are at room temperature and let the wreath rise until it looks visibly puffy, even if that takes longer than an hour.

Can I use active dry yeast instead of instant?

Yes. Warm the oat milk to about 105°F, stir in the yeast with a pinch of the coconut sugar, and let it sit for 5 to 10 minutes until foamy before adding it with the other wet ingredients. The rise may take a little longer.

Can I make this cinnamon roll wreath vegan?

I haven't tested it with an egg replacer. The eggs add a lot of structure to gluten-free dough, so a flax egg may give you a denser roll. If you try it, let me know how it goes in the comments!

How do I keep the wreath from coming apart?

Overlap each roll about halfway over the one before it, and keep the circle snug. As the dough rises it presses together and bakes into one ring. Tucking the last roll under the first one locks it in place.

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

Description

Soft, fluffy gluten-free cinnamon rolls shaped into a festive wreath, swirled with coconut sugar and cinnamon and finished with an orange vanilla glaze. Dairy-free and make-ahead friendly.

Ingredients

Units Scale

Dough

4 1/2 cups (680g) gluten-free bread flour (I use King Arthur Gluten-Free Bread Flour), plus more for dusting
1/3 cup (50g) coconut sugar
2 1/4 teaspoons instant yeast (1 packet)
2 teaspoons kosher salt
1 teaspoon baking powder
1 1/4 cups (295ml) water, room temperature
1 cup (240ml) unsweetened oat milk or cashew milk, room temperature
2 large eggs, room temperature
6 tablespoons (85g) vegan butter, melted and slightly cooled

Filling

3/4 cup (115g) coconut sugar
2 tablespoons ground cinnamon
6 tablespoons (85g) vegan butter, melted

Orange Vanilla Glaze

1 cup (120g) powdered sugar
1 1/2-2 tablespoons unsweetened oat milk
1/4 teaspoon vanilla extract
1 teaspoon finely grated orange zest

To Decorate (optional)

1/2 cup fresh cranberries (or sugared cranberries) or pomegranate seeds
A few small rosemary sprigs

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Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free bread flour, coconut sugar, instant yeast, salt, and baking powder.
With the mixer on low, slowly add the water, oat milk, eggs, and melted vegan butter. Increase to medium speed and beat for 3 minutes. The dough will look like thick, sticky cookie dough.
Scrape down the bowl with an oiled spatula, cover tightly, and refrigerate for 30 minutes.
Line a large baking sheet with parchment paper. Turn the dough out onto a lightly floured surface, shape into a ball, dust with flour, and roll into a 16 × 16-inch square.
Mix the coconut sugar and cinnamon. Brush the melted vegan butter over the dough to the edges, then sprinkle evenly with the cinnamon sugar.
Using a pizza cutter, cut the dough into sixteen 1-inch-wide strips. Loosely roll each strip into a cinnamon roll.
Arrange the rolls on their sides on the baking sheet, overlapping each one halfway over the last, in an 11–12-inch circle. Tuck the last roll under the first. Cover loosely and let rise in a warm place for 45–60 minutes, until puffy.
Preheat the oven to 350°F. Bake for 28–35 minutes, until golden brown and the center rolls are set (about 205°F inside). Cool on the pan for 15 minutes.
Whisk the powdered sugar, oat milk, vanilla, and orange zest until smooth. Drizzle over the wreath, decorate with cranberries and rosemary, and serve warm.

Notes

Flour: Gluten-free bread flour is essential. All-purpose or 1-to-1 gluten-free blends will not give the same rise or texture.
Make ahead: Assemble through step 7, then cover tightly and refrigerate 8–12 hours (max 16) instead of rising. Rise on the counter 45–60 minutes in the morning, then bake.
Storage: Covered at room temperature up to 3 days. Reheat rolls 15–20 seconds in the microwave.
Freezing: Freeze the cooled, unglazed wreath wrapped in plastic and foil for up to 2 months. Thaw, warm at 300°F for 10–15 minutes, then glaze.
Not dairy-free? Use whole milk and salted butter 1:1.
Nutrition is an estimate per roll (1 of 16), calculated without the optional cranberries.

Prep Time: 45 minutes (add'l 1 hour 30 minutes chill + rise)
Cook Time: 30 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 313
Sugar: 18 g
Sodium: 255 mg
Fat: 10 g
Saturated Fat: 3 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 23 mg