Fluffy and just like the classic, these vegan gluten free cinnamon rolls are smothered in a cream cheese icing and perfect hot from the oven. They’re easy to make, naturally dairy free but loved by all types of eaters!
Vegan gluten free cinnamon rolls have been on my recipe list for a looooong time. But to be honest I was kind of intimidated!
Baking with yeast can be a little tricky at times, and when you remove the gluten AND the eggs, well, things don’t always go very well.
And they definitely didn’t my first few attempts! I was tempted to ditch the vegan idea and make these with eggs, but I was determined since I knew you’d be asking for a vegan option anyway!
But I finally perfected a roll thats buttery, fluffy, light, sweet with gooey centers. They’re topped with a silky smooth cream cheese icing that is absolute essential with any good cinnamon roll!
I made these rolls gluten free and vegan, but if you are not vegan, you can use regular cow’s milk and regular cream cheese in place of the dairy-free options.
How to make vegan gluten free cinnamon rolls
Measure out the milk in a measuring cup and warm to 100-110 degrees Fahrenheit. Any hotter and you’ll kill the yeast, any cooler and it won’t activate. If you don’t have a thermometer, it should feel warm to the touch like bath water, but not hot.
Add in the 3 tbsp of white sugar and the packet of yeast. Mix together. Set aside to activate for 5-10 minutes. Unfortunately, you cannot make this recipe with no yeast, it’s key for the texture!
Meanwhile, whisk together the flour, baking powder, baking soda and salt. Make sure to spoon and level the flour, do not pack it in or scoop from the bag. Just spoon it into your measuring cup and then level off the top.
Add in the melted but cooled butter, vanilla and vinegar.
After about 5-10 minutes, your yeast/milk should look bubbly/foamy on the top. If it doesn’t, then the yeast was either expired or the milk was too hot and killed the yeast.
When the top is foamy, give it a stir then add to the flour mixture. Use a wooden spoon to combine to form a dough. It should be neither wet nor dry, just a soft dough. Knead for just 2 minutes to smooth it out.
Let the dough rest in a bowl, cover with a towel and set in a warm environment to rise for 1 hour. I use a drawer below my oven, but an off oven works too.
Meanwhile, whisk together the brown sugar and cinnamon and lightly grease a 9 inch pie pan. Set both aside.
After 1 hour, the dough should roughly double in size (see photos below). Take the dough and add to a lightly floured piece of parchment paper. This will help with the rolling.
Roll into a roughly 11×13 inch rectangle. Spread the melted butter onto the dough coating the entire surface, it will seem like a lot, but use it all!
Sprinkle the cinnamon sugar on top. This will also seem like a lot, but trust me, use it all! Carefully rub/press the cinnamon sugar into the butter.
Working from the long edge, roll the dough in to a log. Use a piece of dental floss or sewing thread (I don’t recommend a knife since it will flatten the log), and cut the dough in half. Cut each half in half, then cut each quarter into half again. You should have 8 pieces.
When using floss/thread just hold it nice and tight and slice right through the dough, wiggle it on the bottom to make sure it went all the way through, then pull it back up.
Carefully take each piece and and place it into your pie pan. It might be tight, but don’t be afraid to move things around/smoosh them in there so they all fit.
Cover and let rise for 1 more hour. Toward the end of the rising, preheat the oven to 350 degrees Fahrenheit.
After the rolls have risen, add to the preheated oven and bake for 22-30 minutes or until just golden brown on top. If you like gooey centers, take them out a bit early.
While they’re baking, whisk together all ingredients for the icing. Taste and add more sugar as desired, or thin out with a bit of milk.
When the cinnamon rolls are done, remove from the oven, let cool for just 5 minutes, then spread or drizzle the glaze on top. Serve right away and enjoy!
Tips to prep ahead of time
I won’t lie, these vegan gluten free cinnamon rolls are best served fresh. You can make them fully ahead of time (not more than a day before would be ideal), then keep them covered and warm them up before serving.
Serving warm is essential to get that gooey center, even after a few days! Just pop them into the microwave for about 30 seconds, then top with extra icing if you have it!
However, if you want to prep ahead of time and not bake right away, you can follow all of the steps up until number 15. So, let the dough rise, roll it out, fill with cinnamon sugar, slice and place in your pan.
Then, instead of sitting in a warm environment to rise for an hour, let them sit out for about 15 minutes, then place in your fridge overnight.
They won’t be quite as puffy this way, but they’ll have time to rest and the flavors mingle in the fridge.
Then, in the morning, preheat your oven and let the pan sit on top of the oven to quickly come to room temperature, then bake as usual. Perfect if you want these Christmas morning (which I always do!).
Frequently asked questions
Can I make these without yeast?
Unfortunately, no. These cinnamon rolls rely on yeast for their fluffy texture since there are no eggs or gluten. Without the yeast, they will turn out too dense.
Can I make them with no butter?
I suggest using a dairy free butter for the best flavor, but if you don’t have it, you can sub for refined coconut oil. I do not suggest regular coconut oil as it will have a coconut flavor.
Can I make them refined sugar free?
For a healthy option, you can sub the brown sugar in the filling for coconut sugar to make these refined sugar free.
I don’t recommend subbing the white sugar in the dough for coconut sugar as the yeast is more easily activated by regular sugar.
You’ll also love…
- Gluten Free Blueberry Muffins
- Chocolate Chip Banana Bread
- Gluten Free Bagels
- Cinnamon Roll Blondies
- Gluten Free Coffee Cake
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment and rating below!
Vegan Gluten Free Cinnamon Rolls
by: claire cary
Ingredients
Rolls:
- 2 ¾ cup gluten free all purpose flour see notes
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 packet dry active rapid rise yeast 2 1/4 tsp
- 1 cup + 2 tbsp warm milk I used almond, any kind works
- ¼ cup melted but cooled butter I used Earth Balance
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- 3 tbsp white granulated sugar
Filling:
- ⅔ cup dark brown sugar
- 2 tbsp cinnamon
- 4 tbsp melted butter I used Earth Balance
Icing:
- 4 ounces plain cream cheese I used Kite Hill
- 1 ½ cups powdered sugar
- 2 tbsp milk or more as needed to thin
- 2 tsp vanilla extract
Instructions
- I know this is a lot of steps, but these are easy to make, don't worry 🙂 Measure out the milk in a measuring cup and warm to 100-110 degrees Fahrenheit. Any hotter and you'll kill the yeast, any cooler and it won't activate. If you don't have a thermometer, it should feel warm to the touch like bath water, but not hot.
- Add in the 3 tbsp of white sugar and the packet of yeast. Mix together. Set aside to activate for 5-10 minutes.
- Meanwhile, whisk together the flour, baking powder, baking soda and salt. Make sure to spoon and level the flour, do not pack it in or scoop from the bag. Just spoon it into your measuring cup and then level off the top.
- Add in the melted but cooled butter, vanilla and vinegar.
- After about 5-10 minutes, your yeast/milk should look bubbly/foamy on the top. If it doesn't, then the yeast was either expired or the milk was too hot and killed the yeast.
- When the top is foamy, give it a stir then add to the flour mixture.
- Use a wooden spoon to combine to form a dough. It should be neither wet nor dry, just a soft dough. Knead for just 2 minutes to smooth it out.
- Let the dough rest in a bowl, cover with a towel and set in a warm environment to rise for 1 hour. I use a drawer below my oven, but an off oven works too.
- Meanwhile, whisk together the brown sugar and cinnamon and lightly grease a 9 inch pie pan. Set both aside.
- After 1 hour, the dough should roughly double in size. Take the dough and add to a lightly floured piece of parchment paper. This will help with the rolling.
- Roll into a roughly 11×13 inch rectangle, flouring your rolling pin as needed.
- Spread the melted butter onto the dough coating the entire surface, it will seem like a lot, but use it all!
- Sprinkle the cinnamon sugar on top. This will also seem like a lot, but trust me, use it all! Carefully rub/press the cinnamon sugar into the butter.
- Working from the long edge, roll the dough in to a log. It helps to lift the parchment up and use it to roll. You want to roll somewhat tightly so you have lots of swirls. Use a piece of dental floss or sewing thread (I don't recommend a knife since it will flatten the log), and cut the dough in half. Cut each half in half, then cut each quarter into half again. You should have 8 pieces. When using floss/thread just hold it nice and tight and slice right through the dough, wiggle it on the bottom to make sure it went all the way through.
- Carefully take each piece and and place it into your pie pan. It might be tight, but don't be afraid to move things around/smoosh them in there so they all fit.
- Cover and let rise for 1 more hour.
- Toward the end of the rising, preheat the oven to 350 degrees Fahrenheit.
- After the rolls have risen, add to the preheated oven and bake for 22-30 minutes or until just golden brown on top. If you like gooey centers, take them out a bit early.
- While they're baking, whisk together all ingredients for the icing. Taste and add more sugar as desired, or thin out with a bit of milk.
- When the cinnamon rolls are done, remove from the oven, let cool for just 5 minutes, then spread or drizzle the glaze on top. Serve right away and enjoy!
Shelley says
OH! MY! GOSH! Dangerously delicious! My family LOVED these this morning for a Christmas treat!
Emily Raney says
This is my favorite cinnamon roll recipe! I’ve tried a couple since my husband found out about his celiac, but these are the only ones that taste just like a real cinnamon roll from a bakery. The directions are easy to follow, and they have a great flavor and texture
Claire Cary says
Thank you Emily! So glad you enjoyed them!
Jess says
YUM