Easy Gluten-Free Vegan Cinnamon Rolls

I dreamt up the recipe for these Easy Gluten-Free Vegan Cinnamon Rolls. Really! Or maybe it’s because I was dreaming about enjoying warm and gooey rolls for brunch that I had no choice but to bake some! And, I even prepared a video to help you (also below, keep reading).

I’ve been thinking about my healthier plant-based version for a while now. I’m not sure why I waited so long, mainly because I know there are so many variations out there. This recipe is my version, and I hope you try it!

If you can’t consume commercial dry active yeast, make sure to check out the Gluten-Free Sourdough Cinnamon Rolls version. That recipe includes the same list of ingredients except for the addition of wild natural yeast, and the method is a little different! If you can’t consume gluten, oats, nuts, dairy, eggs, refined sugar, corn, legumes, soy—this will be an excellent and fun dessert for you to make!

Easy Gluten-Free Vegan Cinnamon Rolls

There’s something so satisfying about combining dough and delicious cinnamon into a tasty treat! I don’t know anyone that doesn’t like a good cinnamon roll.

I, on the other hand, know many people that love a good treat. But can’t eat them because they avoid; gluten, eggs, dairy, refined sugar, nuts, soy, gums, etc. because of food sensitivities and allergies.

And when you try these allergen-friendly rolls, there’s something so satisfying about finally being able to create ane eat something so impressive with ingredients that are safer for you!

How-To Video

What to Expect

What I learned while experimenting with this recipe is that you should not over bake the rolls. You might not think that 22-25 minutes at a 375° F oven will be enough, but trust me, they will be perfect!

Overbaking these yeasted rolls or even the Gluten-Free Sourdough Cinnamon Rolls version too long will create a crumbly dry texture. So please, easy on the baking times!

Overview

This recipe includes a few preparation steps:

• Making the roux
• Preparing the yeast
• Mixing the ingredients
• Rising the dough
• Flattening the dough
• Filling/rolling the dough
• Cutting the rolls
• Placing the rolls in a baking dish
• Baking the rolls
• Glazing the rolls

Tip

The best tip I can offer for this recipe is to try and not overcrowd your baking dish or cast-iron skillet. Using a larger baking vessel, even a baking sheet, will bake up the best rolls.

Overcrowding the pan or dish will create rolls that are too tight together. Resulting in questioning yourself on the proper baking times.

Baking with Steam

In the video, on the bottom rack of the oven, I added ice cubes on a baking sheet. This step is optional, but doing so while your rolls are baking on the middle rack will help create some steam.

It’s well worth the try to increase the rise of your baked gluten-free, vegan goods!

Cinnamon Filling

In the video, I used my hands to mix the coconut oil, the cinnamon and the other filling ingredients. If you don’t want to use your hands, you can mix everything in a bowl with a spoon. Soften or even melted coconut oil will work best for that method.

There’s even the option of brushing on the melted coconut oil first, then spreading the rest of the dry cinnamon filling ingredients evenly on the flattened dough.

Play around; you decide what works best for you!

Alternatives

As for ingredient substitutions for this recipe, what I used is what I recommend. If you want to replace all the flours and starches with all-purpose gluten-free flour, that will be up to you to try!

If you try it and it works well, please rate and comment on the recipe below to let others know what worked for you.

Note that my recipe doesn’t include gums (xanthan gum) and some GF flour mixed do. It can improve the texture, but I prefer avoiding gums because it’s better for people with digestive issues.

This recipe includes organic coconut oil if you want to experiment with vegan butter, again, entirely up to you. It will work well, but it does introduce a lot more ingredients that, for some, are best to be limited.

Organic Ingredients

Making these yummy cinnamon rolls with the best ingredients is essential. If you have access to organic cinnamon, coconut sugar, coconut oil and even some of the dry ingredients like flour, give it a try!

Thing is if you follow a gluten-free, and mostly plant-based lifestyle is most likely because you do appreciate nutrition or you have a health condition that benefits from consuming the best ingredients when possible.

Baking Tools

• Small pan (non-stick works well)
• Spatula
• Small bowl(s)
• Measuring cups
• Measuring spoons
• Large mixing bowl (clear is great)
• Sifter
• Spoon(s)
• 9-inch (or larger) baking dish (round or square) or
• 9-in (up to 12-in) cast iron skillet
  (a larger skillet will give each roll more space to grow) or
• Baking sheet or larger baking dish 9 x 12 inches
• Plastic wrap, silicon cover, or clean tea towel
• Parchment paper

Previous Recipes

Last month, I shared 3 new grain-free treats on Fresh is Real!

These nutritious treats are great at any time of the year but especially in the fall when you want to bake with pumpkin purée! I hope you try them!

Grain-Free Pumpkin Tarts
Grain-Free Pumpkin Cookies
Grain-Free Pumpkin Bars

Questions Before You Start?

The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or the Facebook group.

The group is a great place to ask allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group! 

Did You Make This Recipe?

Once you try this recipe, remember to take a picture and share it with us on Instagram Tag it @Freshisreal_ #freshisreal

Easy Gluten-Free Vegan Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Chantal | Fresh is Real
• Prep Time: 20 minutes
• Cook Time: 22-25 minutes (+ 2.5-3 hours rising/hands off time)
• Total Time: +/- 3:45 hours
• Yield: 8 – 10 rolls 1x
• Category: Treats
• Method: Oven-Baked
• Cuisine: Gluten-Free, Plant-Based, Vegan, Allergen-Friendly, Nut-Free
• Diet: Gluten Free

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Description

Have you tried making gluten-free, vegan cinnamon roll yet? This homemade version is not too sweet but packed with lots of yummy cinnamon!

There are two recipe options for you to consider. This one is the active dry yeast version. The second, and highly requested, is the option that includes a wild gluten-free sourdough starter. The instructions are slightly different for each, so make sure to read both recipes, and watch the how-to video before starting. The yeasted ones can be ready in less time, but the sourdough ones are worth the wait! Rising times vary.

Useful Tools

• Small pan (non-stick works well) 
• Spatula
• Small bowl(s)
• Measuring cups 
• Measuring spoons
• Large mixing bowl (clear is great) 
• Sifter
• Spoon(s)
• 9-inch (or larger) baking dish (round or square) or
• 9-in (up to 12-in) cast iron skillet
  (a larger skillet will give each roll more space to grow) or
• Baking sheet or larger baking dish 9 x 12 inches
• Plastic wrap, silicon cover, or clean tea towel
• Parchment paper

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Ingredients

Scale 1x2x3x

Roux

• 2 tablespoons brown rice or sorghum flour
• 1/2 cup water

Yeast

• 1 cup warm homemade hemp milk**
• 1 tablespoon coconut palm sugar
• 1 teaspoon active dry yeast

Dough

• 1 cup sorghum flour
• 1 cup brown rice flour
• 1/2 cup millet flour
• 1/2 cup potato starch
• 1/2 cup arrowroot starch
• 1 tablespoon psyllium husk (whole)* 
• 1 tablespoon fresh lemon juice (optional)
• 1 teaspoon baking powder***
• 1/2 teaspoon sea salt
• 2–3 tablespoons water (maybe a bit more)

Filling

• 1/3 cup coconut oil, softened****
• 1/2 cup coconut palm sugar
• 1 teaspoon pure vanilla extract
• 1–1/2 tablespoons cinnamon 
• 1/8 teaspoon (or just a dash) cayenne pepper (optional)
• 1/8 teaspoon nutmeg (optional)

Glaze (optional)

Option 1: 

• 2–4 tablespoons coconut butter
• 1–2 tablespoons hemp milk
• 1/2 tablespoon coconut palm sugar

Option 2: 

• 6–8 tablespoons organic powdered sugar
• 1 tablespoon hemp milk

Option 3: Enjoy plain!

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Instructions

Before you begin, please watch the recipe video to help you make the Easy Gluten-Free Vegan Cinnamon Rolls (or the sourdough version).

Step 1

To make the roux, in a small pan (non-stick works well) on low heat, combine 2 tablespoons of brown rice flour (or sorghum flour) with 1/2 cup of water. Stir continuously with a soft spatula while cooking for 2 minutes. The roux will be ready once it looks like a thick paste. Remove from heat, spread it around in the pan to let it cool faster.

Step 2 

Combine the yeast with the warm hemp milk (not hot), add the sugar and stir. Let sit for about 5 minutes.

Step 3

Sift and combine the dry dough ingredients (except for the lemon juice (optional) and water) in a large mixing bowl. Mix the dry ingredients well first before adding the liquids. Add the lemon juice, the yeast/milk, roux and mix well. Add one tablespoon of water at a time and mix. Two to three tablespoons of water should be enough. You don’t want the dough to be too wet. Cover (plastic wrap, silicon cover, or clean tea towel) your bowl and let your dough rise for 2 hours (1.5 hours if it’s warm in your kitchen might be enough).

Step 4

On your kitchen counter, place a 13-in x 20-in sheet of unbleached parchment paper. You will need it to help you roll up the dough. Transfer the dough to the paper and flatten out with your hands to approx. 8.5-in (d) x 15-in (w) rectangle. 

Step 5

Preheat oven to 375° F and grease your baking dish or cast-iron skillet with coconut oil. If you decide to use a baking sheet, you don’t need to grease it but do line it with a sheet of parchment paper. Combine the filling ingredients; coconut oil, cinnamon, nutmeg, cayenne pepper, vanilla extract and mix until well combined and smooth. Spread the filling mixture over top of the dough rectangle with a spoon or your hands except for a 1-in edge (closer to you) for sealing the roll. Watch the video to help you.

Step 6

With a sharp knife or kitchen string, gently mark and cut the roll into 8-10 equal parts. Place each dough roll into the greased baking dish or onto the lined baking sheet. Make sure to keep space between each. They will rise and grow once baked. Bake for 22-25 minutes or until edges are golden. Watch the recipe video for tip about baking with steam. Do not overbake as they will get dry and crumbly. Once ready, let cool for 5-10 minutes before glazing.

Step 7

Adding glaze to the cinnamon rolls is optional but does add a nice touch—especially if serving these to friends or family. Make the glaze with ingredients you have on hand and play around with some variations. Mix the ingredients for the glaze (see option 1-3) and drizzle each roll while they are still warm! Enjoy right away as they are best fresh!

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Notes

Store on your kitchen counter, covered for 1-2 days. It is best to warm up the rolls on the second day. They will be drier the next day.

*1 tablespoon Bob’s Red Mill Egg Replacer.

**Warm hemp milk, not hot. To make 1 cup of hemp milk, blend 1-1/4 cups of water with 1/3 cup of organic hemp seeds/hearts in a high-speed blender and strain to remove any larger bits. I make hemp milk in this video. You can try another type of plant milk; I haven’t tested any other for this recipe.

***Baking powder; gluten-free, corn-free, aluminum-free. To make homemade baking powder, you can mix approx. 4 tablespoons of cream of tartar, 2 tablespoons of baking soda and around 2 tablespoons of either arrowroot starch/flour or tapioca flour. You can also buy some premixed. 

****You can use Earth Balance’s vegan butter as an alternative to coconut oil. Some are soy-free.