Gluten-Free Cinnamon Rolls (Vegan!)
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4.6
60 reviews
Excellent
Gluten-Free Cinnamon Rolls (Vegan!)
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These Gluten-Free Cinnamon Rolls use a pumpkin puree and coconut oil dough enriched with chia seeds and gluten-free flour, combined with a cinnamon and coconut sugar filling. The dough is leavened using active dry yeast and apple cider vinegar, creating soft, fluffy rolls. Two vegan glaze options—maple cashew or powdered sugar—add sweetness and creaminess to finish the tender, spiced buns.
Description
The recipe starts by proofing active dry yeast with warm water and coconut sugar to activate fermentation. Meanwhile, pumpkin puree and coconut oil are gently warmed to create a moist base liquid. Dry ingredients including gluten-free flour, chia or flax seeds, baking powder, baking soda, and sugar are mixed separately. These elements combine to form a slightly sticky dough, infused with a touch of apple cider vinegar to aid rise and tenderness.
The dough is rolled with a cinnamon and coconut sugar filling before baking, producing soft, flavorful rolls with a tender crumb despite being gluten-free and vegan. After baking, the rolls are topped with either a creamy maple syrup and soaked cashew glaze or a simple powdered sugar glaze including vanilla and a pinch of salt for balance.
This recipe provides a dairy-free and gluten-free option for classic cinnamon rolls, perfect for those avoiding traditional ingredients but seeking sweet, spiced comforts.
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Ingredients
Proof the Yeast:
- 1 teaspoon active dry yeast (not instant or rapid rise)
- 1/4 cup water warm
- 1/2 teaspoon coconut sugar
Cinnamon Roll Dough
- 3/4 cup water
- 1 cup pumpkin puree
- 1/4 cup coconut oil
- 2.5 cups gluten-free baking flour Bob's Red Mill 1-to-1
- 1/4 cup chia seeds or flax seeds, ground
- 2 tablespoons coconut sugar
- 1.5 teaspoons baking powder
- .5 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 1 tablespoon apple cider vinegar
Filling
- 1-2 tablespoons coconut oil melted
- 4-5 tablespoons coconut sugar
- 2 teaspoons ground cinnamon
Maple Glaze:
- 3/4 cup cashew nuts soaked for 1 hour and drained, raw
- 3 tablespoons maple syrup
- 4-6 tablespoons water
- 1/2 teaspoon vanilla extract
Powdered Sugar Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons water
- 1 teaspoon vanilla extract
- salt pinch
Instructions
- In a small bowl, combine the yeast, warm water, and coconut sugar and whisk together. Let it rest for 10 minutes until a foam develops on top. (This ensures that your yeast is active.)
- While the yeast is proofing, combine the remaining water, pumpkin, and coconut oil in a small saucepan over low heat on the stove. Warm and stir until the coconut oil is melted. Don't boil this-- you want the liquids warm, but not hot to help the dough rise without killing the yeast. (Don't go above 110ºF.)
- In a large bowl, whisk together the flour, ground chia seeds, sugar, baking powder, baking soda, and salt.
- Pour the warm liquid from the saucepan into the flour mixture, and add in the apple cider vinegar. Stir well, then add in the yeast mixture. Stir well until a uniform dough is created. It should be slightly sticky to the touch, but not too wet.
- Line your counter with a large piece of parchment paper and turn the dough out onto the paper. Sprinkle the top of the dough with a tablespoon of flour and use your hands to press out a large rectangle, about 10-inches by 15-inches. Use more flour as needed to press out the dough evenly.
- Brush melted coconut oil over the top of the large rectangle, using only as much as needed to cover the surface. Sprinkle the top with a layer of coconut sugar, then sprinkle cinnamon over that. (I don't formally measure, I just try to make even layers.)
- Starting from the long side of the rectangle, use the parchment paper to help roll the dough into a long log with a spiral of cinnamon sugar in the middle. (See photos for reference.)
- Use a serrated knife to slice the log in half, so you're left with two pieces. Slice each piece in half again, so you have 4 pieces, and then slice those in half again, leaving you with 8 evenly-sized rolls. Arrange the rolls in a greased 9-inch by 13-inch glass baking dish and set them in a warm place to rise for 45 minutes. (Preferably a room that's 75-80 degrees)
- Once the rolls have risen, they should be touching. (They won't double in size.) Bake at 350ºF until cooked though, about 25 minutes. If you placed the rolls in a smaller pan, like a cake pan, you might need to bake them for 30 minutes.
- While you let the rolls cool for 10-15 minutes, prepare the icing.
- Maple Glaze: Combine the drained cashews, maple syrup, 4 tablespoons of water, and vanilla in a high-speed blender and blend until smooth. Add more water, as needed, to facilitate blending.
- Powdered Sugar Icing: Combine the sugar, 1 tablespoon of water, vanilla, and salt and stir until smooth. Add more water, as needed, to thin the icing.
- Pour the icing over the warm cinnamon rolls and serve. Leftovers can be stored in an airtight container in the fridge for up to a week, but like most cinnamon rolls, these taste the very best when you serve them the day you make them.
Nutrition Information
Show Details
Calories
273kcal
(14%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Sodium
237mg
(10%)
Potassium
174mg
(4%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
4765IU
(95%)
Vitamin C
1.3mg
(1%)
Calcium
104mg
(10%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Sodium | 237mg | 10% |
| Potassium | 174mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 4765IU | 95% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
60 reviews
Excellent
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