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You are here: Home / Recipes / Baking & Desserts / Gluten-Free Vegan Cinnamon Rolls

Gluten-Free Vegan Cinnamon Rolls

Last updated - November 14, 2018; Published - April 11, 2018 By Rhian Williams 12 Comments

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I could not be more excited to share these Gluten-Free Vegan Cinnamon Rolls! They’re perfectly fluffy, sweet and buttery and just as delicious as the traditional version!

Gluten-Free Vegan Cinnamon Rolls

I’ve posted so many vegan, gluten-free and refined sugar free baking recipes, but one thing I was really keen to master was Cinnamon Rolls.

I wanted to make something as close to the real thing as possible, so I needed to create a cinnamon roll using alternative ingredients, but with all of the following qualities:

  • Moist and fluffy
  • Soft and pillowy
  • Chewy, but not too chewy
  • Rich and buttery, but not greasy
  • Sweet and sticky
  • Fragrant and full of cinnamon flavour

“Is this even possible?” I thought to myself as I worked on my fifth (very) experimental batch.

Gluten-Free Vegan Cinnamon Rolls

It took me countless attempts to create the perfect Gluten-Free Vegan Cinnamon Rolls – there has never been a recipe that’s taken me longer.

I experimented with various combinations of rice, buckwheat, chickpea and tapioca flours. I made versions with and without yeast, with and without oil, considered aquafaba and apple sauce…all the while I also wanted to make the recipe as simple and user-friendly as possible.

Gluten-Free Vegan Cinnamon Rolls

What ingredients do these Gluten-Free Vegan Cinnamon Rolls require?

  • Yeast – I experimented with a yeast-free version, but decided that adding yeast was essential for optimum taste and texture
  • Coconut oil – in both the dough and the filling for a melt-in-your mouth texture and buttery flavour
  • Coconut sugar – for a gorgeously sticky, toffee-like filling without refined sugar
  • gluten-free white bread flour – crucial for a perfectly doughy, soft and fluffy cinnamon roll. See recipe notes for instructions on how to make your own
  • Baking powder – yes, we’re already using yeast, but adding baking powder creates extra fluffiness
  • Cinnamon – a generous amount, but not too much!

If you like, you could add raisins, chopped dates, chopped walnuts or pecans. But be very careful not to over-stuff the cinnamon rolls as this will make them harder to roll and cut!

Gluten-Free Vegan Cinnamon Rolls

Top tips for how to make perfect Gluten-Free Vegan Cinnamon Rolls:

  • Don’t use expired yeast!
  • Make sure that the plant-based milk you add is heated very gently until lukewarm – this means just warmed, but definitely not hot as this will make the yeast ineffective

Gluten-Free Vegan Cinnamon Rolls

  • Make sure you roll out the dough on a well-floured surface
  • It’s better to keep the dough on the thick side, as this is essential for creating thick, fluffy pillows of cinnamon roll rather than thin, hard and crumbly sheets of dough
  • Make sure you create a perfectly neat rectangle of dough, otherwise the rolls on the ends of the log will be uneven and won’t look or taste as nice
  • Make sure you sprinkle the cinnamon sugar filling right to the very edges of the dough to make sure it gets evenly distributed throughout each roll (but leave a little margin on one side – see recipe instructions for details)

Gluten-Free Vegan Cinnamon Rolls

  • Use cling film to roll the dough into a log shape – it works the same way as a sushi mat!
  • Make sure to roll it very gently away from you – don’t squash it or stretch it out

Gluten-Free Vegan Cinnamon Rolls

  • Make sure to cut the log into evenly-sized cinnamon rolls using a sharp knife (or a piece of string) and to make sure the rolls aren’t too thin otherwise they won’t be fluffy!

Gluten-Free Vegan Cinnamon Rolls

  • Use a smaller baking tin than you think you need to make sure the rolls are stuck together before baking to make them rise properly and keep them soft and fluffy inside
  • As you’re not using normal wheat flour, there’s no need to leave the dough to prove in two batches – just make the cinnamon rolls and leave the rolls to prove once
  • Be patient and make sure you leave them to prove until doubled in size – this should take around an hour, but may take longer depending on the temperature of your room and the brand of yeast you use

Gluten-Free Vegan Cinnamon Rolls

  • Bake at a relatively high temperature (200 degrees Celsius/390 degrees Fahrenheit)
  • Do not overcook them

How can I make a frosting for these Cinnamon Rolls?

Here are two vegan, gluten-free and refined sugar free frosting options! Pick your favourite:

  • Coconut cream cheese frosting
  • Cashew buttercream frosting – add some extra lemon juice for tangy flavour!

Gluten-Free Vegan Cinnamon Rolls

Do these Gluten-Free Vegan Cinnamon Rolls keep well?

These cinnamon rolls taste best when fresh out the oven, but keep covered in the fridge for up to a few days – best reheated in the oven or an oven toaster.

Gluten-Free Vegan Cinnamon Rolls

I really hope you’ll give these Gluten-Free Vegan Cinnamon Rolls a try! For more vegan, gluten-free + refined sugar free sweet breakfast recipes, check out my:

  • Blueberry Banana Bread Muffins
  • Apple Muffins
  • Carrot Muffins
  • Apple Bread
  • Blueberry Muffins
  • Fluffy Pancakes
  • Chocolate Muffins
  • Blueberry Banana Bread

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Helpful tools to make these Gluten-Free Vegan Cinnamon Rolls:

glass mixing bowl

measuring jug

rolling pin

square baking tin

baking paper

Gluten-Free Vegan Cinnamon Rolls

Gluten-Free Vegan Cinnamon Rolls

These Gluten-Free Vegan Cinnamon Rolls are perfectly fluffy, sweet and buttery, and just as delicious as the traditional version!
5 from 6 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free cinnamon rolls, vegan cinnamon rolls
Prep Time: 20 minutes
Cook Time: 20 minutes
Proving time: 1 hour
Total Time: 40 minutes
Servings: 8 rolls
Calories: 258kcal

Ingredients

For the filling*:

  • 1 tablespoon coconut oil
  • 3 teaspoons ground cinnamon
  • 50 g (1/3 cup) coconut sugar (or sub normal sugar)

For the rolls:

  • 10 g (0.35oz) yeast - the amount you need will vary depending on the brand so check instructions on packet
  • 60 g (1/4 cup) coconut oil
  • 1/2 teaspoon salt
  • 4 tablespoons maple syrup
  • 300 g (2 1/2 cups) gluten-free bread flour** plus more for rolling
  • 4 teaspoons baking powder (ensure gluten-free if necessary)
  • 200 ml (4/5th cup) any plant-based milk heated very gently until lukewarm

Instructions

For the filling:

  • Mix together all the ingredients in a small bowl

For the rolls:

  • Prepare the yeast according to the instructions on the packet - make sure to check the instructions and use the amount of yeast required for 300g (2 1/2 cups) flour
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave
  • Once melted, add the salt, maple syrup, bread flour, baking powder, milk and prepared yeast, and mix well until a firm dough forms - don’t worry about over-mixing
  • Lay out some cling film on a smooth kitchen surface or chopping board and sprinkle with a generous amount of flour
  • Place the dough on the cling film and use a rolling pin sprinkled with flour to roll it out into a rectangular shape measuring 24cm (9 1/2 inches) by 20cm (8 inches) - it should be about 1.5cm (1/2 inch thick)
  • Sprinkle the filling mixture over the rectangle of dough, making sure to go all the way to the edges, but leaving a 1.5cm (1/2 inch) margin on one side
  • Turn the dough rectangle to make it vertical with the filling-less margin at the top
  • Use the cling film to very gently roll the dough away from you until you end up with a log shape - don't squash it or stretch it out
  • Remove the cling film and use a sharp knife (or a piece of string) to slice the log shape in half, then each half into half, and each quarter into half, until you end up with 8 evenly-sized rolls
  • Use a spatula to carefully place the rolls about 1cm (1/4 inch) apart in a baking tin lined with greased baking paper - I used a 23cm (9 inch) square baking tin
  • Cover with a damp cloth and leave in a warm room for about 1 hour, until doubled in size - it could take longer depending on the temperature of the room and the brand of yeast you use
  • Once the rolls are ready to bake, preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  • Bake in the oven for 15-20 minutes, until an inserted skewer comes out clean
  • These cinnamon rolls taste best when fresh out the oven, but keep covered in the fridge for up to a few days - best reheated in the oven or in an oven toaster
  • See notes for frosting options***

Notes

*You could add some raisins, chopped dates, chopped walnuts or pecans. But be very careful not to over-stuff the cinnamon rolls as this will make them harder to roll and cut!
**To make you own gluten-free white bread flour, use 300g (2 1/2 cups) gluten-free flour + 3 teaspoons Xanthan Gum
***Frosting options:
  • Coconut cream cheese frosting
  • Cashew buttercream frosting - add some extra lemon juice for tangy flavour! 
 
 
Nutrition Facts
Gluten-Free Vegan Cinnamon Rolls
Amount Per Serving
Calories 258
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

 

These Gluten-Free Vegan Cinnamon Rolls are perfectly fluffy, sweet and buttery, and just as delicious as the traditional version! Also refined sugar free, egg-free and nut-free. Perfect for a make-ahead vegan breakfast. #vegan #glutenfree #dairyfree #breakfast #cinnamon
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Filed Under: Baking & Desserts, Breakfast, Recipes Tagged With: baking, Breakfast, cake, christmas, dairy-free, dessert, easter, gluten-free, refined sugar free, thanksgiving, vegan

Previous Post: « Vegan Rice Casserole (GF)
Next Post: 30 Vegan Gluten-Free Cake Recipes »

Reader Interactions

Comments

  1. Victoria

    May 2, 2018 at 10:28 pm

    Been waiting for this recipe for a long time, thank you!!

    Reply
    • Rhian Williams

      May 2, 2018 at 10:41 pm

      Thank you!

  2. Veronica

    September 2, 2018 at 12:07 pm

    YUM! These are delicious.. and super easy to make. Thanks for the recipe 🙂

    Reply
    • Rhian Williams

      September 2, 2018 at 2:09 pm

      Yay thank you so much, so happy to hear that!

  3. Kristen Gadson

    October 21, 2018 at 6:24 am

    Do you think this could rise in the fridge overnight? Have you tried it?

    Reply
    • Rhian Williams

      October 21, 2018 at 11:02 am

      No I haven’t tried that sorry! Would love to hear how you get on if you try it though!

  4. Kristen Gadson

    October 21, 2018 at 6:24 pm

    I made the coconut cream cheese frosting and the flavor was AMAZING! Thank you. However, once I spread it on the cinnamon rolls it all just melted back into milk making the rolls soggy. What can I do to prevent this?

    Reply
    • Rhian Williams

      October 21, 2018 at 10:37 pm

      Aw great thank you, glad you liked it! I’m so sorry about that – did you wait for the rolls to cool down completely before applying the frosting? If the rolls are completely cooled then the frosting shouldn’t melt. If that’s still a problem, just put the frosting on immediately before eating.

  5. Makeeda Swan

    November 3, 2018 at 5:04 pm

    These look amazing – dying to try them!

    But… Any substitution recommendations for a yeast-free version for those of us who are sensitive to yeast?

    Reply
    • Rhian Williams

      November 3, 2018 at 8:01 pm

      Thank you so much! I think the yeast could probably be replaced with 2 teaspoons of baking powder + 1/4 teaspoon bicarbonate of soda (baking soda) and yield similar results. However, I haven’t tested the recipe that way so can’t guarantee anything I’m afraid sorry!

  6. Makeeda Swan

    December 2, 2018 at 7:04 pm

    I’m unable to get hold of xanthan gum or white bread flour… Can I use psyllium husk powder in place of the xanthan gum? If so, can you advise on the best substitution ration please?

    Can’t wait to try these out!

    Reply
    • Rhian Williams

      December 3, 2018 at 1:06 am

      Thank you! I’m really sorry I have no idea whether psyllium husk powder would work in this – I think you could probably create a similar effect by adding 1 tablespoon tapioca flour hope that helps!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients. Learn more here.

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