Vegan Gluten-Free Cinnamon Rolls
Prep time
Cook time
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Amazing fluffy and tender vegan, gluten-free cinnamon rolls! Just 10 ingredients and simple methods required for these insanely flavorful and delicious rolls!
Recipe type: Dessert
Cuisine: Vegan, Gluten-Free
Serves: 8
  • 3/4 cup (180 ml) unsweetened plain almond milk (or other dairy-free milk)
  • 1 Tbsp (15 g) coconut oil
  • 2 Tbsp (24 g) organic cane sugar
  • 1 packet active dry yeast (2 1/4 tsp // I like Fleischmann’s active dry original)
  • 1 3/4 cup (280 g) DIY gluten-free flour blend* (with xanthan gum)
  • 1/2 cup (56 g) almond flour (not almond meal // I like Wellbee’s brand)
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 4 Tbsp (60 g) cold (scoopable, not melted) coconut oil (or vegan butter, but I prefer coconut oil)
  • 3 Tbsp (42 g) melted coconut oil or vegan butter (I used Earth Balance soy-free buttery sticks // or sub coconut oil, but I found that it tends to melt down into the dish more than the vegan butter)
  • 1/3 cup (33 g) organic cane sugar (I subbed half coconut sugar)
  • 1 Tbsp (7.8 g) ground cinnamon
FROSTING optional
  1. Preheat oven to 350 degrees F (176 C) and use coconut oil or vegan butter to very lightly coat a standard pie plate or round baking dish. Set aside.
  2. Heat almond milk in the microwave or on the stovetop to the temperature of warm bath water - approximately 110 degrees F (43 C). Be careful not to exceed that temperature or it can kill the yeast.
  3. To the almond milk, add 1 Tbsp (15 g) coconut oil or vegan butter and stir melt. Then add yeast and sugar. Stir briefly to mix. Then set aside (uncovered) to proof for 10 minutes or until it appears puffy on the surface (this indicates that the yeast is activating. If it hasn’t activated at this point, either your yeast was expired or the liquid was too hot or not hot enough).
  4. Meanwhile, in a medium mixing bowl, whisk together gluten-free flour blend (including xanthan gum), almond flour, baking powder, baking soda, and sea salt until well combined.
  5. Add scoopable (not melted) coconut oil or vegan butter and use a fork or pastry cutter to mix or “cut” into the dry mixture. It should resemble the texture of wet sand.
  6. To the dry ingredients, add the almond milk-yeast mixture and stir (see photo). It should form a dough that resembles cookie dough. Set aside.
  7. Get a large cutting board and cover the surface with plastic wrap (secure the plastic wrap around the edges so it stays in place). Then dust generously with gluten-free flour.
  8. Place the dough on the center of the cutting board and sprinkle with more gluten-free flour. Then top with another sheet of plastic wrap and tuck down around the edges of the cutting board (so it stays in place).
  9. Use a rolling pin to roll the dough out into a large, thin rectangle. The dough should be about 1/8th-inch thick.
  10. Carefully remove the top layer of plastic wrap and brush on 3 Tbsp (45 ml) melted coconut oil or vegan butter. Then sprinkle with organic cane sugar and cinnamon. Then untuck the bottom layer of plastic wrap from the cutting board and use it to tightly roll the dough lengthwise into a cylinder (see photo).
  11. Use a serrated knife or floss (my preferred method) to cut into 8 even pieces. Then carefully transfer to the prepared pie dish or cake pan.
  12. Cover with plastic wrap and a towel, set on top of the warm oven, and let rise for 15-30 minutes or until the rolls have risen slightly and are almost touching - they won’t get as voluminous as gluten-containing rolls, but they will expand a bit!
  13. Place rolls in prepared dish on the center rack of your oven and bake for 25-30 minutes or until tops are golden brown and the rolls have risen/expanded quite a bit (see photo).
  14. While the rolls bake, you can prepare a frosting / glaze (optional). Follow the link above for cream cheese frosting or refer to the notes for the powdered sugar glaze.
  15. Store leftover cinnamon rolls at room temperature up to 3-4 days or in the freezer up to 1 month. (If they are glazed with cream cheese frosting, they need to be stored in the refrigerator, which is why I prefer frosting them at the time of serving.) See notes for make-ahead cinnamon rolls to store in the freezer (unbaked).
*To create a simple powdered sugar glaze, whisk 3 cups (300 g) sifted organic powdered sugar with 1-3 Tbsp (15-45 ml) dairy-free milk until smooth. To thicken, add more powdered sugar. To thin, add more dairy-free milk. Pour onto the rolls after cooling outside of the oven for 10 minutes.
*You can also make the dough ahead of time to the point of rolling and cutting the dough into rolls - at which point you would transfer them to a parchment-lined baking sheet, freeze, and then place in a freezer-safe bag or container and freeze up to 1 month. Then, when ready to bake, place in a prepare baking dish, cover, and set on top of the oven to thaw for 1 1/2-2 hours. Then heat the oven to 350 degrees F (176 C) and allow them to continue thawing / rising. Once they've thawed and visibly risen, bake for 25-30 minutes or until golden brown and expanded/risen. Glaze as instructed (optional).
*Nutrition information is a rough estimate for 1 roll (of 8) without glaze.
*Recipe and method loosely adapted from Recreating Happiness.
Nutrition Information
Serving size: 1 of 8 rolls without frosting Calories: 289 Fat: 16.3 g Saturated fat: 12.1 g Carbohydrates: 35.2 g Sugar: 6.9 g Sodium: 198 mg Fiber: 4.1 g Protein: 3.7 g
Recipe by Minimalist Baker at