After more recipe testing than I care to admit, I've finally nailed it - the ultimate vegan, gluten-free cinnamon rolls. These aren't just "good for being vegan and gluten-free." Soft, gooey, perfectly spiced, and crowned with a sweet dairy-free glaze – they're about to become your new breakfast obsession.
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Gluten-free baking is a bit of a science, and let me tell you, creating the perfect vegan gluten-free cinnamon roll has been quite the experiment! I've been on a mission to create rolls that are just as gooey, soft, and irresistible as their gluten-filled counterparts, and it's been quite the roller coaster.
I started with standard gluten-free flour, and the results were… well, let's just say they were way too dry. Not one to give up easily, I moved on to a blend of psyllium husk and cornstarch. Better, but still not quite there - those rolls were crying out for moisture.
Determined to crack the code, I tried adding a bit of glutinous rice flour to the mix. Don't let the name fool you - despite being called "glutinous," this flour is completely gluten-free! This combination was definitely an improvement, but I knew we could do even better.
That's when inspiration struck, and I stumbled upon the secret to making the best vegan gluten-free cinnamon rolls ever! Are you ready for this game-changer? Here it is: pour coconut milk over the uncooked rolls and bake them covered with foil. Then, for the final 10 minutes, remove the foil to let them brown to perfection.
The result? Cinnamon roll heaven! These rolls are everything you've been dreaming of - soft, gooey, perfectly spiced, and so moist you won't believe they're gluten-free and vegan.
🛒Ingredients
- Almond Milk: You could also use soy milk, or any plant-based milk you have on hand.
- Active Dry Yeast: Check the expiration date on the yeast packet to ensure it’s active.
- Sugar: I used standard granulated sugar in this recipe. You could probably use coconut sugar, but I haven't tried it. If you do try it, let me know in the comments how it works out.
- Vegan Butter: I used vegan butter from a tub, and it worked perfectly. I also did an experiment with coconut oil (in the dough and the filling), and that worked really well too. If you decide to use coconut oil, be sure to use refined coconut oil so your cinnamon rolls don't taste tropical!
- Gluten-Free Flour Blend: I used Doves farm gluten free bread flour with xanthan gum. You can use your favorite gluten-free flour blend, but it must include xanthan gum for this recipe to work.
- Glutinous Sweet Rice Flour: This is different from regular rice flour; it's also called mochiko flour. You can find it online, and at some Asian grocery stores. Despite its name, glutinous sweet rice flour does not contain gluten.
- Cornstarch: Cornstarch absorbs some of the moisture in the dough and makes it easier to handle. You could probably use arrowroot powder or tapioca starch, but I have not tried it.
- Baking Powder: These vegan and gluten-free cinnamon rolls benefit from an additional leavening agent.
- Salt: Enhances the flavor of the cinnamon rolls by mitigating some of the sweetness.
- Psyllium Husk: This is easy to find at most grocery stores, and if you do a lot of gluten-free baking you probably have some on hand already. It's a great binder for baked goods. I always use psyllium husk, as opposed to psyllium husk powder, as psyllium husk powder is known to turn your dough purple.
- Brown Sugar: You can use light or brown sugar. I used light brown sugar.
- Cinnamon: You can adjust the amount you use, depending on your preference.
- Coconut Milk: You'll only need ½ cup of coconut milk. I tried this with two different brands. The first was a standard grocery store coconut milk (Tesco). The second was made by Blue Dragon. The Blue Dragon coconut milk had significantly more cream than liquid, and I preferred the results I got with it to the Tesco coconut milk.
👨🍳How To Make Vegan Gluten-Free Cinnamon Rolls
Step 1
Warm the almond milk until it’s warm to the touch (about 110°F or 43°C). Pour it into a large mixing bowl and add the yeast and 1 teaspoon of the sugar. Let it sit for about 5-10 minutes until it becomes frothy. ***If it doesn't get foamy, throw it away and start over.
Step 2
Add the remaining sugar and melted vegan butter (cooled to warm) to the yeast mixture. Stir to combine. ***Make sure the butter has cooled sufficiently. If it's too hot, it will kill the yeast.
Step 3
In a separate bowl, whisk together the gluten-free all-purpose flour, glutinous sweet rice flour, cornstarch, whole psyllium husk (or psyllium husk powder), baking powder, and salt.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable. You do not need to knead the dough - just bring it together with your hands and knead it enough so that it holds together in a ball. If the dough is too sticky, add more gluten free flour.
Step 5
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a small bowl, mix the softened vegan butter, brown sugar, and cinnamon until well combined.
Step 6
Transfer the dough to a well-floured surface. Roll it out into a rectangle about 11 inches by 15 inches (28 cm by 38 cm) and approximately ¼ inch thick.
Spread the cinnamon filling evenly over the dough. Go straight up the edge.
Step 7
Carefully roll the dough into a log, starting from one of the long edges. Slice the log into 1 to 1.5-inch thick rolls and place them in the prepared baking dish.
Step 8
Cover the baking dish with a clean towel and let the rolls rise in a warm place for about 30-45 minutes. They should puff up but not necessarily double in size.
Step 9
- Just before baking, pour the coconut milk or vegan cream evenly over the top of the cinnamon rolls.
- Cover the dish with foil to retain moisture during baking.
- Bake the rolls in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until they are golden brown and cooked through.
Step 10
While the rolls are baking, prepare the glaze by mixing the powdered sugar, almond milk, and vanilla extract in a small bowl until smooth. Adjust the consistency as needed by adding more milk or powdered sugar.
Step 11
Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes.
Drizzle the glaze over the warm cinnamon rolls and serve.
❄️Storage Instructions
Room Temperature
Let the rolls cool completely before placing them in an airtight container or wrapping them tightly with plastic wrap. They can stay fresh at room temperature for up to 2 days.
To reheat, microwave individual rolls for 15-20 seconds or warm them in a preheated oven at 300°F (150°C) for about 10 minutes.
Refrigerator
Refrigerate the cooled cinnamon rolls in an airtight container or tightly wrapped in plastic wrap for up to 5 days. When you're ready to eat them, microwave individual rolls for 20-30 seconds or reheat them in a preheated oven at 300°F (150°C) for about 10-15 minutes.
Freezer
Allow the gluten-free cinnamon rolls to cool completely before wrapping each one individually in plastic wrap. Place the wrapped rolls in a freezer-safe bag or airtight container and freeze for up to 3 months.
To reheat, thaw the rolls at room temperature or in the refrigerator overnight, then warm them in a preheated oven at 300°F (150°C) for about 10-15 minutes. For best results, apply the glaze just before serving, especially if the rolls have been stored for a while.
If you prefer to freeze the rolls before baking, follow the recipe up to the rise, then cover the rolls tightly and freeze. Thaw and rise in the refrigerator overnight, bring them to room temperature for about an hour, and bake as instructed.
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📖 Recipe
Vegan Gluten-Free Cinnamon Rolls
Ingredients
For the Dough:
- 1 ¼ cups unsweetened almond milk or any plant-based milk, warmed
- 1 packet 2 ¼ teaspoon active dry yeast
- ¼ cup sugar
- ¼ cup vegan butter melted and cooled to warm
- 2 cups gluten-free all-purpose flour ensure it includes xanthan gum
- ½ cup glutinous sweet rice flour 70 grams
- ¼ cup cornstarch
- 2 tablespoons whole psyllium husk or 2 teaspoon psyllium husk powder
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
For the Filling:
- ½ cup vegan butter softened
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For Moisture:
- ½ cup full-fat coconut milk or vegan cream
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons unsweetened almond milk or any plant-based milk
- ½ teaspoon vanilla extract
Instructions
Prepare the Dough:
- Warm the almond milk until it’s warm to the touch (about 110°F or 43°C). Pour it into a large mixing bowl and add the yeast and 1 teaspoon of the sugar. Let it sit for about 5-10 minutes until it becomes frothy.
- Add the remaining sugar and melted vegan butter (cooled to warm) to the yeast mixture. Stir to combine. ***Make sure the butter has cooled sufficiently. If it's too hot, it will kill the yeast.
- In a separate bowl, whisk together the gluten-free all-purpose flour, glutinous sweet rice flour, cornstarch, whole psyllium husk (or psyllium husk powder), baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable. You do not need to knead the dough - just bring it together with your hands and knead it enough so that it holds together in a ball. If the dough is too sticky, add more gluten free flour.
Assemble the Cinnamon Rolls:
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Transfer the dough to a well-floured surface. Roll it out into a rectangle about 11 inches by 15 inches (28 cm by 38 cm) and approximately ¼ inch thick.
- In a small bowl, mix the softened vegan butter, brown sugar, and cinnamon until well combined.
- Spread the cinnamon filling evenly over the dough. Go straight up the edge.
- Carefully roll the dough into a log, starting from one of the long edges. Slice the log into 1 to 1.5-inch thick rolls and place them in the prepared baking dish.
Let the Rolls Rise:
- Cover the baking dish with a clean towel and let the rolls rise in a warm place for about 30-45 minutes. They should puff up but not necessarily double in size.
Bake the Cinnamon Rolls:
- Just before baking, pour the coconut milk or vegan cream evenly over the top of the cinnamon rolls.
- Cover the dish with foil to retain moisture during baking.
- Bake the rolls in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until they are golden brown and cooked through.
Prepare the Glaze:
- While the rolls are baking, prepare the glaze by mixing the powdered sugar, almond milk, and vanilla extract in a small bowl until smooth. Adjust the consistency as needed by adding more milk or powdered sugar.
Glaze and Serve:
- Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes.
- Drizzle the glaze over the warm cinnamon rolls and serve.
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