New Dawn Kitchen
Gluten-Free Cinnamon Rolls
Soft, gooey, and perfectly spiraled — these gluten-free cinnamon rolls taste like a warm bakery morning, right from your own kitchen.
If you’ve ever struggled with gluten-free cinnamon rolls that turned out dry, crumbly, or hard the next day, this class will change everything.
In this on-demand masterclass, I’ll guide you step-by-step through creating cinnamon rolls that actually rise, bake up pillowy-soft, and deliver that perfect swirl of buttery cinnamon sugar (with easy dairy-free options too).
Whether you’re making them for weekend brunch, birthdays, holidays, or cozy mornings at home, these rolls are guaranteed to become a family favorite.
You’ll Get:
Full Masterclass Video – Watch as I guide you through mixing, rolling, filling, slicing, and baking your cinnamon rolls to soft, gooey perfection.
Downloadable Recipe PDF – Clear instructions, substitution options, icing tips, and my best tricks for achieving that tender, bakery-style texture.
What You’ll Learn:
-
How to create a soft, gluten-free dough that rolls beautifully.
-
The secret to a gooey, cinnamon-sugar center without dryness.
-
How to shape, cut, and pan your rolls for the perfect swirl.
-
Dairy-free options for both the dough and frosting.
Ingredients
Contains: dairy (with dairy-free options provided).
Water, tapioca starch (or arrowroot), milk of choice, millet flour (or rice flour), brown sugar, butter, sugar, sorghum flour (or lite buckwheat), psyllium husk, active yeast, baking powder, xanthan gum, salt, cinnamon.
Optional Frosting- powdered sugar, cream cheese or vegan cream cheese
Ready to Bake the Softest Gluten-Free Cinnamon Rolls of Your Life?
👉 Join the Cinnamon Rolls Masterclass for just $27 (one-time payment!)
Frequently Asked Questions
NICE TO MEET YOU
I'm Katy Davis
After having my first daughter in 2010, we were both diagnosed gluten and dairy intolerant when she was just 7 months old. I wasn't sure what I could even eat, I lost 20 pounds, I was feeling frustrated, lonely, and mad at my body.
I bought a gluten free pancake mix that was dry and flavorless but thought, "hey, it's something." I started tweaking it and making it better. I learned how the different flours worked together and what substitutions I could use. The kitchen became my calm place.
Baking for myself and daughter turned to baking for friends, selling at farmers markets, and ultimately opening my own gluten free bakery in 2014.
Now I use what I've learned to help people just like you bake in their own kitchen. I’ll show you how to incorporate baking gluten free into your life so your kitchen can become your calm place too.
