Vegan Gluten-Free Cinnamon Rolls
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4.5
156 reviews
Excellent
Vegan Gluten-Free Cinnamon Rolls
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These Vegan Gluten-Free Cinnamon Rolls feature a soft, layered dough made from a gluten-free flour blend and almond flour, with a cinnamon-spiced brown sugar filling. The dough is leavened with active dry yeast and enriched with vegan butter and almond milk. The rolls bake to a tender, lightly golden texture and can be topped with vegan cream cheese frosting or a powdered sugar glaze.
Description
The recipe starts by warming almond milk and combining it with vegan butter, sugar, and yeast to activate leavening. Dry ingredients include a gluten-free flour blend containing xanthan gum, almond flour, baking powder, and salt, cut with cold vegan butter to create a sandy texture. The dough rests before rolling out and layering with a melted vegan butter and cinnamon brown sugar filling, then rolled and sliced into rolls.
Baked at 350°F, the rolls become soft and slightly golden. Optional vegan cream cheese frosting or a simple powdered sugar glaze can be added after cooling. The cinnamon and brown sugar filling gives a warm, sweet flavor while the gluten-free and vegan formulation offers an alternative to traditional cinnamon rolls.
These rolls can be made ahead by preparing and cutting the dough, freezing the shaped rolls for up to one month, and baking after thawing and rising. Use the recommended gluten-free flour blend to ensure best results.
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Ingredients
WET
- 3/4 cant cup almond milk or other dairy-free milk, unsweetened plain
- 2 Tbsp organic cane sugar
- 1 Tbsp vegan butter (We like Myoko's brand or Earth Balance)
- 1 packet active dry yeast (~2 1/4 tsp as recipe is written // I like Fleischmann’s active dry original)
DRY
- 2 cups gluten-free flour blend with xanthan gum
- 3/4 cup almond flour (not almond meal // I like Wellbee’s brand)
- 2 Tbsp cane sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt sea salt
- 4 Tbsp vegan butter cold
FILLING
- 3 Tbsp vegan butter melted
- 2/3 cup brown sugar light or dark, organic
- 1 Tbsp ground cinnamon
FROSTING optional
- Vegan Cream Cheese Frosting
- powdered sugar used for glaze
Instructions
- Preheat oven to 350 degrees F (176 C) and use vegan butter oil to lightly coat a standard pie plate or round baking dish. Set aside.
- Heat dairy-free milk in the microwave or on the stovetop to the temperature of warm bath water - approximately 110 degrees F (43 C). Be careful not to exceed that temperature or it can kill the yeast.
- To the dairy-free milk, add the vegan butter and sugar and stir melt. Then add yeast and stir once more. Set aside (uncovered) to proof for 10 minutes, or until it appears puffy on the surface (this indicates the yeast is activating. If it hasn’t activated at this point, either your yeast was expired or the liquid was too hot or not hot enough).
- Meanwhile in a medium mixing bowl whisk together gluten free flour blend (including xanthan gum), almond flour, cane sugar, baking powder, and sea salt. Then add cold vegan butter and use a fork or pastry cutter to mix or “cut” into the dry mixture. It should resemble the texture of wet sand (see photo).
- To the dry ingredients, add the almond milk-yeast mixture a little at a time and stir. A dough that resembles moist (not crumbly) cookie dough should form (see photo). Add more of the wet mixture as needed. If it gets too wet and tacky (you should be able to form it into a ball when rolled), add more almond flour or GF flour blend. Set aside.
- Get a large cutting board and wrap with plastic wrap (tuck the wrap down around the edges so it stays in place). Then dust the surface of the plastic wrap generously with gluten-free flour.
- Add the dough in the center of the board and sprinkle with more gluten-free flour. Then top with another sheet of plastic wrap and tuck down around the edges of the cutting board (so it stays in place). Use a rolling pin to roll the dough out into a large, thin rectangle. The dough should be about 1/8th-inch thick.
- Carefully remove the top layer of plastic wrap and brush on the vegan butter. Then sprinkle with brown sugar and cinnamon and spread gently with fingers to evenly distribute. Then, untuck the bottom layer of plastic wrap from the cutting board and use it to tightly roll the dough lengthwise into a cylinder (see photo).
- Use a serrated knife or floss (my preferred method) to cut into even rolls (as the recipe is written, 7-8). Then carefully transfer to the prepared pie dish or cake pan (they can be fragile to transfer).
- Cover with plastic wrap and a towel and set on top of the warm oven and let rise for about 30 minutes, or until the rolls have risen slightly and are touching (or close to touching) - they won’t get as voluminous as gluten-containing rolls, but they will puff up a bit!
- Remove towel and plastic wrap and place rolls on the center rack of your oven and bake for 30-35 minutes, or until tops are golden brown and the rolls have risen/expanded quite a bit. While the rolls bake, you can prepare a frosting / glaze (optional).
- Let the rolls cool at least 20 minutes before frosting (optional), then enjoy! Store leftover cinnamon rolls covered at room temperature up to 3-4 days or in the freezer up to 1 month. See notes for make-ahead cinnamon rolls to store in the freezer (unbaked).
Notes
- Use the specified gluten-free flour blend for consistent texture; other blends may alter results.
- Proof yeast in warm (approx. 110°F) almond milk with vegan butter and sugar, watching for puffiness to confirm activation.
- Make a simple glaze by mixing powdered sugar, melted vegan butter, and dairy-free milk to desired consistency for topping.
- Prepare dough and roll into cinnamon rolls ahead of time; freeze up to 1 month, then thaw and bake as directed.
- Nutrition estimates exclude frosting or glaze additions.
Nutrition Information
Show Details
Serving
1Rolls without glaze
Calories
406
(20%)
Carbohydrates
57g
(19%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Cholesterol
0mg
(0%)
Sodium
361mg
(15%)
Potassium
217mg
(5%)
Fiber
5g
(20%)
Sugar
28g
(56%)
Vitamin A
75IU
(2%)
Calcium
154mg
(15%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 7(rolls)
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1Rolls without glaze | |
| Calories | 406 | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 361mg | 15% |
| Potassium | 217mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 75IU | 2% |
| Calcium | 154mg | 15% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
156 reviews
Excellent
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