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Vegan gluten free cinnamon rolls in a pan.

Vegan Gluten-Free Cinnamon Rolls

Keri Bevan
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 35 minutes
rise time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 cinnamon rolls
Calories 305 kcal

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.

Notes

❄️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.

Nutrition

Calories: 305kcalCarbohydrates: 48gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 270mgPotassium: 47mgFiber: 4gSugar: 24gVitamin A: 543IUVitamin C: 0.1mgCalcium: 120mgIron: 1mg
Keyword gluten free cinnamon rolls, gluten free vegan cinnamon rolls, gluten free vegan cinnamon rolls recipe, vegan cinnamon rolls
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