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Vegan Gluten Free Cinnamon Rolls

Vegan Gluten Free Cinnamon Rolls

Jillian Glenn
These are the best gluten free cinnamon rolls you will ever have! The golden, fluffy, and buttery dough is wrapped around a delicious cinnamon sugar filling. The entire thing is topped with my famous vegan cream cheese icing for an out of this world cinnamon roll sensation!
4.75 from 4 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 334 kcal

Ingredients
  

Not Gluten Free? Click the link below for my Classic Vegan Cinnamon Rolls Recipe

Gluten Free Cinnamon Rolls

  • 1 cup warm (not hot) almond or oat milk
  • 2 tablespoon maple syrup
  • ¼ cup melted vegan butter
  • ¼ teaspoon salt
  • 1 tablespoon active dry yeast
  • 1 tablespoon non dairy yogurt
  • 2 cup gluten free all purpose flour I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.

Vegan Gluten Free Cinnamon Roll Filling

  • cup softened vegan butter
  • ½ cup sugar (any kind)
  • 2 teaspoon cinnamon

Vegan Cream Cheese Frosting

  • 4 oz vegan cream cheese
  • ¼ cup softened vegan butter
  • 1 ½ cup confectioners sugar

Instructions
 

Vegan Gluten Free Cinnamon Rolls

  • Reminder, this is my recipe for gluten free cinnamon rolls. If you are not using gluten free flour and will be using regular all-purpose flour, please scroll up for a link to my classic vegan cinnamon rolls recipe.
  • Preheat the oven to 350
  • To prepare the gluten free cinnamon roll dough, begin by mixing the melted vegan butter, almond or oat milk, maple syrup, and salt together in a bowl. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes.
  • Add the gluten-free all purpose flour and mix until a dough forms. Add the non dairy yogurt into the bowl and use your hands to work the yogurt into the dough. This step is going to make the dough more elastic and hold together better during rolling.
  • Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for 30 minutes. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Reminder, since these cinnamon rolls are gluten free, the dough will not be as voluminous as dough with gluten.
  • Roll the dough onto a well-floured surface into a ¼ inch oval or rectangle (add more flour if the dough is too sticky to roll). Spread the softened butter to cover the dough. Evenly top with the sugar and cinnamon.
  • Roll the dough into a log and cut it into about 10-12 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover with a kitchen towel and let them rise for another 30 minutes. Bake the rolls in the oven for about 30 minutes.
  • While the rolls are baking, make the vegan cream cheese frosting by using an electric hand mixer to mix together the softened vegan butter, powdered sugar, and vegan cream cheese. Allow the rolls to cool and spread the icing over the rolls. Enjoy!

Video

Nutrition

Serving: 1Calories: 334kcalCarbohydrates: 49gProtein: 3.1gFat: 14gSugar: 25.8g
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