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Gluten-Free Danish Kringle Recipe

This is a surprisingly simple recipe for a beautiful Gluten-Free Kringle Pastry for your Easter brunch.

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Gluten-Free Danish Kringle Recipe

Prep Time30 mins
Cook Time30 mins
Fridge Time1 hr
Course: Dessert
Servings: 8
Calories: 488kcal
Author: Kim Maes



  • 2 cups all-purpose gluten-free flour blend
  • ½ cup butter , softened
  • 2 tablespoons sugar
  • 1 teaspoon sea salt
  • 2 ⅛ teaspoons instant yeast
  • 1 large egg , beaten
  • ½ cup milk


  • ¾ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoon butter , melted and divided
  • ½ cup raisins , optional


  • 1 ¼ cups powdered sugar
  • 1 tablespoon butter , softened
  • 2 tablespoons milk
  • 2 tablespoons hot water
  • 2 teaspoons vanilla extract


  • In a medium mixing bowl, add gluten-free flour, butter, sugar, and salt. Using a pastry cutter or two forks or your hands, blend ingredients together until mixture is crumbly. In a separate bowl, mix together yeast, beaten egg, and milk. Add milk mixture to dry mixture. Continue to mix until blended. The dough will feel slightly sticky.
  • Place dough on large piece of plastic wrap (at least 11 x 17 inches). Flatten dough into a disc and wrap it in the plastic wrap. Refrigerate for 1 hour or longer.
  • When dough is ready, preheat oven to 350° F. In a small bowl, mix together sugar and cinnamon for the filling. Melt butter and set aside. Remove dough from refrigerator and open plastic wrap. Leaving dough in center of wrap, take a second similar size piece of plastic wrap and lay it on top of dough disc. Using a rolling pin, roll dough out into a ⅛-inch thick, 11 x 17-inch rectangle.
  • Brush dough with 3 tablespoons melted butter and then cover evenly with cinnamon sugar mixture and raisins (if using), reserving 2 teaspoons of sugar mixture. From the long ends, roll each side toward the center until both sides meet. Roll assembled Kringle off the plastic wrap and onto an ungreased cookie sheet. Brush dough with the remaining 1 tablespoon butter and sprinkle with the remaining 2 teaspoons sugar mixture.
  • Bake 20-25 minutes, until slightly firm to touch. Remove from oven and let sit for 10 minutes while making glaze. To make glaze, simply whisk together powdered sugar, butter, milk, water, and vanilla until smooth. Top Kringle with glaze, slice, and serve.


Nutrition Facts
Gluten-Free Danish Kringle Recipe
Amount Per Serving
Calories 488 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g60%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 72mg24%
Sodium 319mg13%
Potassium 178mg5%
Carbohydrates 74g25%
Fiber 5g20%
Sugar 43g48%
Protein 6g12%
Vitamin A 635IU13%
Vitamin C 1mg1%
Calcium 78mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cinnamon Danish Kim Maes
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