Vegan Gluten-Free Cinnamon Rolls

GFVGVDF
Jump to Recipe

Pan of delicious homemade Vegan Gluten-Free Cinnamon Rolls

Friends, behold: The Gluten-Free Vegan Cinnamon Roll.

They’re like the unicorn of the gluten-free, vegan baking world. Many have attempted, few have succeeded. Yet I knew they existed and were possible if I just believed (and tried and tried again and again).

After 11 – read ELEVEN – attempts, I believe I’ve nailed it. Let’s bake!

Measuring glass filled with bubbling active yeast

These cinnamon rolls are surprisingly easy to make. They require just 10 ingredients you likely have on hand right now (!!) and come together using simple methods.

If you’ve ever been intimidated by yeast in baking, don’t be! I include my favorite yeast below, and as long as you don’t overheat your almond milk, you’re golden. It should activate right away and help your rolls rise to the heavens.

Using a pastry cutter to mix cinnamon roll ingredients

The cinnamon roll dough is kept light and fluffy with a blend of gluten-free flour and almond flour.

Vegan butter adds flakiness to the exterior and moisture to the interior, creating that perfect tender-on-the-inside, flaky-on-the-outside cinnamon roll. YUM.

Using a wooden spoon to stir Vegan Gluten-Free Cinnamon Roll batter

The one part that looks intimidating (but totally isn’t) is the rolling-out process.

Simply line a cutting board with plastic wrap, dust with gluten-free flour, and plop your dough down. Then top with more plastic wrap and roll into a thin rectangle. And voila! You have a perfect cylinder for cutting your rolls. See? I told you we could do it.

Rolling cinnamon roll dough for simple homemade Cinnamon Rolls

Next is a short rise on a warm oven so the dough can expand. Once the rolls are almost touching, it’s time for a short bake in the oven.

We’re so close, friends. So close!

Pan of freshly risen Vegan Gluten Free Cinnamon Rolls ready to go in the oven

Whoop! Behold: perfectly crisp and tender cinnamon rolls.

At this point, you can glaze or not glaze. But…glaze. I include two frosting options below so there’s something for everyone.

Pan of freshly baked Vegan Gluten Free Cinnamon Rolls topped with icing

I hope you all LOVE these rolls! They’re:

Tender on the inside
Flaky on the outside
Cinnamon-spiked
Perfectly sweet
Easy to make
& Seriously delicious!

These would make the perfect lazy weekend breakfast or special occasion dessert (like the holidays!).

If you’re into cinnamon rolls, be sure to also check out my World’s Easiest Vegan Cinnamon Rolls, World’s Easiest Sticky Buns, Vegan Cinnamon Roll Pancakes, Banana Bread Cinnamon Rolls, and Vegan Pumpkin Cinnamon Roll Cookies.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers and happy baking, friends!

Plate of homemade Cinnamon Rolls topped with icing for a luxurious vegan dessert

*NOTE: Recipe updated July 10, 2018 for improved texture and taste.

Vegan Gluten-Free Cinnamon Rolls

Amazing fluffy and tender vegan, gluten-free cinnamon rolls! Just 10 ingredients and simple methods required for these insanely flavorful and delicious rolls!
Author Minimalist Baker
Print
Covering a batch of Vegan Gluten-Free Cinnamon Rolls with icing
4.56 from 63 votes
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 7 (rolls)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

WET

  • 3/4 scant cup unsweetened plain almond milk (or other dairy-free milk)
  • 2 Tbsp organic cane sugar
  • 1 Tbsp vegan butter (We like Myoko's brand or Earth Balance)
  • 1 packet active dry yeast (~2 1/4 tsp as recipe is written // I like Fleischmann’s active dry original)

DRY

FILLING

  • 3 Tbsp melted vegan butter
  • 2/3 cup organic brown sugar (light or dark)
  • 1 Tbsp ground cinnamon

FROSTING optional

Instructions

  • Preheat oven to 350 degrees F (176 C) and use vegan butter oil to lightly coat a standard pie plate or round baking dish. Set aside.
  • Heat dairy-free 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.
  • To the dairy-free milk, add the vegan butter and sugar and stir melt. Then add yeast and stir once more. Set aside (uncovered) to proof for 10 minutes, or until it appears puffy on the surface (this indicates 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).
  • Meanwhile in a medium mixing bowl whisk together gluten free flour blend (including xanthan gum), almond flour, cane sugar, baking powder, and sea salt. Then add cold 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 (see photo).
  • To the dry ingredients, add the almond milk-yeast mixture a little at a time and stir. A dough that resembles moist (not crumbly) cookie dough should form (see photo). Add more of the wet mixture as needed. If it gets too wet and tacky (you should be able to form it into a ball when rolled), add more almond flour or GF flour blend. Set aside.
  • Get a large cutting board and wrap with plastic wrap (tuck the wrap down around the edges so it stays in place). Then dust the surface of the plastic wrap generously with gluten-free flour.
  • Add the dough in the center of the 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). Use a rolling pin to roll the dough out into a large, thin rectangle. The dough should be about 1/8th-inch thick.
  • Carefully remove the top layer of plastic wrap and brush on the vegan butter. Then sprinkle with brown sugar and cinnamon and spread gently with fingers to evenly distribute. 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).
  • Use a serrated knife or floss (my preferred method) to cut into even rolls (as the recipe is written, 7-8). Then carefully transfer to the prepared pie dish or cake pan (they can be fragile to transfer). 
  • Cover with plastic wrap and a towel and set on top of the warm oven and let rise for about 30 minutes, or until the rolls have risen slightly and are touching (or close to touching) - they won’t get as voluminous as gluten-containing rolls, but they will puff up a bit!
  • Remove towel and plastic wrap and place rolls on the center rack of your oven and bake for 30-35 minutes, or until tops are golden brown and the rolls have risen/expanded quite a bit. While the rolls bake, you can prepare a frosting / glaze (optional).
  • Let the rolls cool at least 20 minutes before frosting (optional), then enjoy! Store leftover cinnamon rolls covered at room temperature up to 3-4 days or in the freezer up to 1 month. See notes for make-ahead cinnamon rolls to store in the freezer (unbaked).

Video

Notes

*Our DIY gluten-free flour blend is highly recommended in this recipe. We tested and perfected the recipe with this blend and can't guarantee good results with store-bought (or other homemade) blends.
*To create a simple powdered sugar glaze, whisk 3 cups (300 g) sifted organic powdered sugar with 1 Tbsp (14 g) melted vegan butter and add 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 calculated without glaze.
*Recipe and method loosely adapted from Recreating Happiness.

Nutrition (1 of 7 servings)

Serving: 1 Rolls without glaze Calories: 406 Carbohydrates: 57 g Protein: 6 g Fat: 19 g Saturated Fat: 2 g Cholesterol: 0 mg Sodium: 361 mg Potassium: 217 mg Fiber: 5 g Sugar: 28 g Vitamin A: 75 IU Calcium: 154 mg Iron: 2.1 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vanessa, it looks like another reader used cold coconut oil with success. We haven’t tried it though. Let us know if you do!

  1. Tania says

    Made this using Bob’s Red Mill 1:1 blend. Used oat milk and regular butter because that’s what I had on hand. Used half the amount of filling (in an effort to be “healthy”), but will opt for the full amount next time. Added a bit of vanilla + orange extract to the frosting. 10/10 – thank you Minimalist Baker!

  2. Maria Fritz says

    Unfortunately, these turned out pretty crumbly for me and tasty more like a crust than a doughy cinnamon roll. I did use a store bought gluten free flour blend (that had xantham gum) and didn’t use almond flour, so that could be the reason. I’ve made normal gluten cinnamon rolls many times and they’ve always turned out, but the dough was really not right with these and they didn’t rise at all. I’m sure it was my substitutions as others have had better luck – I would maybe recommend following her gluten free flour blend recipe instead of using store bought.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, thanks for sharing your experience. We do think the flour swaps likely made a difference. Gluten-free by nature is not going to be quite as fluffy, but they shouldn’t be like a crust.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sadie, it might work. But our DIY gluten-free flour blend is highly recommended in this recipe. We tested and perfected the recipe with this blend and can’t guarantee good results with store-bought (or other homemade) blends.

  3. Patricia Villella says

    I finally got around to making these today and was so impressed, they were amazing. I followed the recipe exactly other than using a little less sugar and butter in the filling. My partner couldn’t believe they were gluten free and vegan. Will definitely make again….thank you!

  4. Emma says

    the dough was super easy to role out. I didn’t have l a lot of cracking when i was putting it in the pan though. It looked really dry so I put a little milk over then so they wouldn’t be to dry to rise. They did rise and they tasted amazing!!! I do a lot of baking and I have never touched cinnamon rolls because they are usually really hard to get right with gluten, so making them gluten free just seemed crazy. Love this though!!! Will make again

  5. Melissa says

    Thoughts on using instant yeast in this recipe? I’ve made this recipe many times (and rated it with a well deserved 5 stars on your site) but I’ve always used active dry yeast. Thinking about switching it up because I have a good sized package of instant yeast in my pantry that I’m wanting to use up.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, we haven’t tried it that way, but we think it should work. Let us know if you try it!

  6. MaKaila says

    Great Recipe! I just have one question:
    For the diy flour blend can I substitute it for any gluten free flour blend with xathan gum?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi MaKaila, unfortunately gluten-free blends can vary quite a bit so we’d recommend using our DIY blend for best results. The next best alternative would be a store-bought blend with similar ingredients.

  7. Ana says

    Have you tried to bake them in a light bed of brown sugar and cinnamon mix to give them a sweet crust on the bottom?
    Do you think it would work ok?
    Baking these tomorrow

  8. Lillian says

    Oh my gosh! Y’all. I have been looking for a GF/DF cinnamon recipe for far too long. This is it! The code has been cracked. I am so thankful to have found this.

    I will tell you what, when it came to my dough, it was the right consistency, but it crumbled a little too easily for my comfort. Persevere, people! I didn’t have saran wrap, so I used parchment paper, and it worked fine. But the tight rolling is key. When it starts to crumble, push that dough back in place.

    My boyfriend is over the moon about these. They were his favorite dessert before he found out about his intolerances! If he doesn’t have a ring by now, he is buying one asap after trying these, let me tell you what.

    • Lillian says

      Oh, also, I used King Arthur measure by measure flour and TJ’s almond flour.

      I also added some vanilla to the powdered sugar frosting and I used clarified butter (ghee) along with earth balance vegan butter to give it a more buttery taste!

  9. Melissa says

    Yum! This was my second time making these cinnamon rolls and they came out even better this time. I love the rolling technique with plastic wrap. I used less sugar in my filling than the recipe called for. I used the filling amounts from your regular cinnamon roll recipe and they tasted absolutely superb!!

  10. Elena says

    I have tried your recipe with both your flour blend and Bob’s red Mill 1:1 blend. While they worked out, they came out somewhat crumbly and a little dry. I was wondering if the cutting butter into flour part contributes to the flakiness as that is what I usually do for Christmas cookies? If yes, I am wondering why you chose to cut the butter because flakiness is usually not an attribute associated with cinnamon rolls? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Elena. Sorry you felt they were a little crumbly. You can always choose to proof them longer (overnight even) and bake at a lower temperature or for a shorter time so they’re more tender. We cut butter into the batter to help keep it rich but not gummy.

  11. Aine says

    Followed this recipe to a T. Would not waste your time using this recipe. The dough tasted very yeasty and the texture was very floury and did not stay together. The dough did not rise very much although it was activated just fine. It tasted raw despite being cooked adequately. This is the first recipe on minimalist baker that was less than 5 stars

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aine, we’re so sorry to hear that was your experience! Did you make any modifications to the recipe? Did you use our homemade gluten free flour blend?

  12. Deepa says

    Thank you so much for creating this recipe. It was amazing!!.I was so happy to see my daughter who is allergic to gluten , also my whole family enjoy this.
    Thank you again!

  13. Jen says

    I haven’t made cinnamon rolls since junior high. I also haven’t eaten any since going gluten and dairy free.
    These turned out amazing!!!!
    My whole family said these were the best thing I’ve ever made.
    I used the sugar glaze.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed them, Jen! Thanks so much for the lovely review!

  14. Jennifer says

    These are really great. They were easier than I expected, and it’s so encouraging when things turn out looking like the photo! Have you invented a savoury version?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Jennifer! No savory version, but we’ll add it to our ideas list.

  15. Aaron says

    Super interested in trying this out! I noticed that the recipe says “~2 1/4 tsp” if you don’t have individual packets (which I don’t). Does this mean 2 quarter teaspoons (ie. half a teaspoon)?

  16. Andrea says

    I made this recipe gluten free! I combined Bob’s all purpose baking flower, white rice flour, brown rice flour and used 3 cups as it was VERY sticky to work with. This allowed me to roll out the dough easier and I admit, I had to roll it out in strips. I also used cashew milk. The result was absolutely delicious! Would probably add in a bit more sugar next time. Thanks Dana!

  17. MommyP says

    Is there a replacement flour for the almond flour? We have a severe allergy to all nuts in the house. I would love to make. Thank you in advance.

  18. Jennifer says

    I used this recipe with Bob’s 1:1 and it worked out wonderfully! Would the dough work for gluten free pizza crusts? If so do you have any suggestions on how to bake it? i.e. bake the crust before putting toppings on?

  19. Melissa says

    Absolutely delicious ! This was my first time making cinnamon rolls, easy enough to make but taste like you spent hours !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Melissa. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Cynthia Tharp says

    Thank you so much for this! My sister hasn’t had cinnamon rolls since she developed a gluten intolerance a few years ago, so I made these for her today. I made a few substitutions. I didn’t use the blend you have posted, I have the Pillsbury Best Gluten free blend. The resulting batter was a bit dry, so I went a little crazy and added some Amaretto flavored coffee creamer to get the right texture. I also added about a 1/4 teaspoon extra of salt. Worked out beautifully! My sister said they were worth the wait. :)

  21. Lauren Miller says

    The best cinnamon rolls I’ve had since becoming vegan!! I’d recommend these to anyone— vegan or not! I did run out of vegan butter halfway through and subbed coconut oil instead and still worked! 10/10

  22. Debbie DiMarzio says

    I made these during our stay-at-home period so had to improvise a bit. I had no almond flour but plenty of Bob’s Red Mill Gluten Free 1 to 1 baking flour. Used it as the only flour. I’m GF but not vegan so I used KerryGold butter. Really very good. Since there are only 2 of us in our house, we are reheating one each morning in the toaster over, cut in half to toast through. So yummy!

  23. Cathi says

    These delivered exactly as promised! Easy to make and so delicious! Didn’t even add a glaze and my husband said they were better than regular cinnamon rolls…. you know, with gluten and dairy? FYI I did use Bob’s 1 to 1 GF Baking Flour and also Bob’s Super Fine Almond Flour.

  24. Savannah says

    I made these cinnamon rolls today and they were DELICIOUS! I substituted the DIY gluten-free flour blend with Trader Joe’s gluten-free all-purpose blend and added about 2.5 teaspoons of xanthan gum along with the almond flour, and they turned out beautifully. I also used a mix of both light and dark brown sugar. The homemade vegan cream cheese frosting turned out well too! Thanks so much for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Savannah. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Sydney Minetto says

    We’ve now made these two weekends in a row (at my husbands request). They are probably on of the most moist GF baked goods we’ve ever made!

    We used Bobs 1-for-1 GF flour blend instead of a DIY one and have had no issues at all!

    Thanks for another AMAZING recipe!!

  26. Annika says

    I’ve made this recipe before and it was great since I can’t find any gluten free cinnamon buns anywhere.
    I was wondering the next time around if substituting vegan butter with vegetable shorting would work. I have a bunch Left over from Christmas baking.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annika, we’re so glad you enjoy this recipe! We haven’t tried that, but we think the texture should be fine. It might miss that buttery taste cinnamon rolls have though. Let us know if you try it!

  27. Lex says

    These cinnamon rolls are AMAZING! They are not too difficult but do take some time to make, so that’s one thing to keep in mind… can’t rush perfection.
    I had two substitutes:
    – 2 cups of King Arthur Organic All-Purpose flour instead of the 2 cups of gluten-free flour blend (did not need to accommodate for a gluten allergy)
    – 2/3 cup of Swerve Brown Sugar instead of 2/3 cup of organic brown sugar (to cut some sugar)
    One note, this batch some how made 14 rolls (7 rolls fit into a 9” pie pan), so I baked a batch and froze a batch : )

  28. Sarah says

    I used Trader Joe’s gluten free flour because xantham gum was $14 at my local market ? I read a review that said using other flour worked but didn’t get us fluffy. So I proved my over night instead just for the 30 mins. They rose great and were the perfect fluffiness. Honestly, don’t think I really ever thought about them being a healthy alternative to the delicious classic! Tasted amazing! My husband loved them as well!

  29. Annie Cicotte says

    These are fabulous!! I used Bobs Red Mill 1:1 Baking Flour instead of the DIY mix and they turned out great. They didn’t rise much at all but still are so good! I also found that the icing recipe I only needed 2 cups of powdered sugar. All in all an awesome vegan recipe!

  30. DeShield says

    This recipe is a keeper! They turned out fantastic. I had never make cinnamon rolls before so I was a little intimidated by the process but I thought it was very simple and straightforward. I will definitely make these again!

  31. Mariah B. says

    This is the absolute best Cinnamon Role recipe. I made it with regular whole wheat all purpose flour due to not having gluten allergies/alternative flours and it came out just as wonderfully.

    I made this for Christmas breakfast and it was a huge hit. I prepped everything a couple days before per the instructions and froze the rolls then the morning of, defrosted and baked. Positively delicious. I can’t wait to make them again!

  32. Kara Bennett says

    My 3 year old daughter is allergic to dairy, eggs and wheat and has never had a cinnamon roll. I found this recipe and knew I had to try it for Christmas morning. I made them the night before so I wasn’t rushed and they were so good! It was hard for me to tell when they had risen but they still turned out really great. 4 days later and the leftovers were just as good in the microwave for about 15 seconds.

  33. Caryn says

    These are delicious! I will make them and freeze. The night before I want to serve them, I let thaw out in the refrigerator. They are always so tasty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Caryn. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  34. Nimi says

    Looks delicious! Could you recommend any substitutions for my diabetic mother? Would love to make this for her but not sure if using a sweetener would ruin the taste?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nimi, we don’t think this would work sugar-free because the yeast needs sugar to activate. You may be able to use a sugar substitute in the filling, but we haven’t tried it and can’t guarantee results. Let us know if you do some experimenting!

  35. jen says

    total hit with the family at the holidays! next time i’m going to try less sugar in the cinnamon sugar, they were just too sweet compared to your other recipe (my usual go-to but i wanted a wheat free version).

    have you tried with less sugar in the center? i have to assume it wouldnt affect the recipe too much as it’s not in the dough.

  36. Stephen says

    So happy with this recipe- thanks for creating it! Was finally able to extend our Christmas tradition of fresh cinnamon buns to my daughter who eats vegan. I made them pretty much as written except for adding a little vanilla to the powdered-sugar icing. They were a huge hit. This will be an every year item for us now!

  37. Theresa says

    These cinnamon rolls are heavenly! I haven’t had cinnamon rolls in so long since I don’t eat gluten and I’m so impressed with the texture and taste of these. I’m definitely going to be making them again!

  38. Sj says

    I just made this (christmas eve treat)! It was soo yummy! I actually used less butter & sugar than the recipe calls for for the filling. I just sprinkled a visual layer down and had quite a bit left in the cup (which was the recipes measurement) it came out perfect!
    I haven’t had a cinnamon roll in 20+/- years. This was delightful :) Very easy to follow too. I love your recipes! xoxo

  39. Rachel Nystrand says

    My daughter is allergic to almonds. I can try substituting cashew milk. Do you have a recommended substitute for the almond flour?

  40. Stacey says

    These turned out great! I have so many friends that have gluten, dairy and egg issues and these are perfect for any event! A little time consuming but worth it. I didn’t have xanthan gum so I used arrowroot powder. Thanks for this delicious recipe.

  41. Jen says

    I’ve made this recipe a couple of times and they have always turned out wonderful – my friend didn’t even realize they were Gf vegan! I have recently moved to Denver and am wanting to make these cinnamon rolls again but was wondering if had any suggested modifications for high altitude? As a note I use bobs redmill 1-1 Gf baking Flour (if that would make a difference with modifications).

    Thanks!!

    Jen

  42. Henri says

    Not for the feint of baking. This recipe looks great. In theory. But, really, truly, you need to be an expert baker to make it work. I just spent an hour trying to make this — I did every step methodically, everything looked great — and the whole thing completely fell apart in the rolling out the dough stage. Completely. Fell. Apart. Useless, unusable dough. What a shame.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, sorry to hear that, Henri! It is a bit of a tricky process. Did you make any ingredient modifications? That may have been why?

  43. Jennifer D. says

    So I quashed the veganism of the recipe and substituted vanilla whey protein powder for the almond flour because we are always looking for ways to increase protein. And my husband doesn’t eat almonds. That was the only modification. The recipe turned out just a tad dry, but still very tasty and edible, especially with the cream cheese frosting we had on hand. I will make again and try using less protein powder.

  44. Kendall says

    I substituted GF oat flour in for the almond flour and i used Bob’s 1 to 1 GF flour for the DIY GF mix. I had to add about 1/4 C more milk (coconut) but they turned out perfect!!! they rose/puffed up a lot which was great to see!! very very delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, we haven’t tried it, but would say another nut flour such as hazelnut would be the next best option. Hope that helps!

  45. virginia says

    These are amazing! I’ve missed cinnamon rolls terribly since going GF, and my husband cannot eat dairy, so a perfect recipe for both of us. My only advice is that preheating the oven doesn’t have to happen until about 10 minutes before you’re ready to put the rolls in to bake. Otherwise, the oven is hot (and empty) for about an hour.

  46. Em says

    I work in a bakery and I tried this recipe two times, both with the exact ingredients recommended. The second time I added 2X the butter as the first time the recipe did not turn out at all and was completely dry and crumbly. The second time it was still just as crumbly with the doubles butter.

  47. Courtney Robertson says

    I successfully made these with an equal substitution of Bob’s Red Mill 1 to 1 GF baking flour, along with organic unsalted butter (for those who don’t require a 100% vegan recipe), and coconut sugar!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, that should work! But it will make the cinnamon rolls have a darker color. Hope that helps!

  48. Emily Strobino says

    These turned out GREAT, and not too hard to make. I used the suggested link for vegan cream cheese frosting though, and that was WAY TOO much frosting. I should’ve noted the note that said it would end up with 2 cups, so that’s my fault.

  49. Aga says

    Delicious. I used normal butter and dove’s farm gf self raising flour. So grateful for the recipe, my gluten free family loved it. Thank you

  50. Ellen says

    It’s impossible for me to put them on top of the oven because my oven is built-in.
    Is there an alternative?
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we haven’t tried an alternative, but if you experiment with the recipe, report back on how it goes!

      • virginia says

        My oven is built in to the wall too. So put my oven on “warm” or “low” to warm it up, then TURN OFF and put the pan of rolls in the oven. I set the pan on a potholder to protect the tender dough from the hot rack, and also left the oven door open for a couple of minutes. You want the oven to be about 110-120 degrees, not 170, which what “low” is for most ovens.

  51. Mollie says

    Made them for Christmas morning with Namaste GF flour blend (which is also mostly rice flour with tapioca) and they were SO much better than I expected!! Thank you so much. Made the glaze with 2 c of powdered sugar, 1T SoDelicious coconut vanilla creamer and 2T unsweetened almond milk & 1 T vegan butter and it was too much glaze for our family…Next time will prob only make 1/3 of your recipe for glaze…but it was YUMMY! Thanks again!! You are my go-to for vegan/GF baking and I appreciate your time and care SO MUCH!!

  52. Jami says

    Hi Dana! I’m wondering if you know if swapping the almond meal for more flour would yield desirable results. I have a friend who cannot tolerate almond meal. Thank you for the recipe and any insight you can provide. Happy holidays!!

  53. Rhiannon says

    These were delicious!! I have never made cinnamon rolls before (vegan or otherwise), and I was very happy with how these turned out. My coworkers loved them. They commented that they were nice and soft, and I was also very impressed with how delightfully cinnamon-y they were.

  54. Sherry Liptan says

    Very good. Everyone who ate one liked it. My husband prefers his without icing, the rest of us enjoyed it with your cream cheese icing. I did not use the plastic wrap to roll it out because I am trying to eliminate using plastic. I rolled out the dough on a silpat mat and used the mat to help roll up the cinnamon rolls. It worked great, better than trying to roll with my hands.

  55. Hillary says

    These look amazing! I was super excited to see this recipe as I’m always trying to find new food for my daughter to try. She has a ton of food allergies & I hate for her to miss out on such delicious treats. However, she is allergic to the xanthan gum ? Anything that can be used in its place?

  56. Siobhan says

    Hello I have a question. I am new to the world of Being Vegan. My youngest has an allergy to peanuts, I guess I just also avoided almonds. I try to bake with brown rice flour, but always a success and I have xanthan gum, nutritional yeast and tapioca flour: can I use any of these? I just want to see thank you for sharing your recipes, this transition would have been way more difficult. I think I may be winning over my other family members too!

  57. Sarah says

    I made these today. Still crumbly. The solution posted to add more milk doesn’t work, as the dough would get too wet. I got it the right consistency, but the dough breaks as you roll them up. I imagine there is not enough elasticity (what gluten would provide) to roll this dough when it’s as thin as it needs to be for this recipe. I managed to smoosh some mini ones together, and the taste is good. They are a bit dense like most GF stuff. Overall these are a solid choice for vegans. We can eat eggs, so we will probably find a recipe that can use eggs next go round.

  58. Kim says

    Hello! Thanks for the recipe! What is a good substitute for vegan butter? Would palm shortening or cold coconut oil work? What is your recommendation for those who don’t use vegan butter? Also curious about xantham gum? Is it necessary<. If so, how much should I use? I used your GF flour blend recipe to make it in bulk and I don’t recall the gum being in the recipe I followed. Thank you for awesome alternatives for yummy foods!

    • Mk says

      I used cold coconut oil (& coconut sugar for the sugar) and they turned out PERFECT! My non vegan, gluten eating friends were flipping out (& ate more than I wanted them to hahah).

  59. Francesca Marks says

    This look amazing! I have almost all the ingredients on hand except the xanthum gum… how critical is that ingredient? Thanks!! :)

  60. Abby says

    I only make GF recipes occasionally, and so I’m reluctant to go out and buy all the different types of flour. Trader Joe’s makes GF flour that uses the same ingredients except for xanthan gum! Could I sub that instead? And if I need to add xanthan gum how much should I add?

    Thanks :)

  61. Katherine says

    Hi there! Thanks for the great recipe! Any suggestions for an alternative GF flour? I try to stay away from rice. Thank you!

  62. Erin says

    Wow. I made this yesterday and could not be more pleased with how it turned out.

    I used all purpose flour and added a bit more butter and almond milk to the dough as it was still too dry, but otherwise I followed this to the letter. Everyone I gave them to was raving. Delicious and not too hard to make. The house smelled amazing afterward (and during). THANK YOU!

  63. Chloe says

    Hi Dana,

    Thanks for all the great recipes! I love cinnamon rolls and want to make these, but unfortunately I’m allergic to yeast (+ eggs, gluten, and milk). Any suggestions for a substitute for the yeast?

    Thank you!
    Chloe, Brooklyn NY

  64. Alina says

    Hey! I wanna try this recipe this afternoon but won’t have enough time to create your flour blend. Are there any obvious drawbacks to using buckwheat flour instead? Thank you for the recipe :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alina! For the best success, we recommend using our flour blend and we haven’t tried making this recipe with just buckwheat flour and can’t say for sure how it would turn out. If you experiment with it though, report back on how it goes!

  65. Pascale Alders says

    Hi, I love all your recipes and so does the rest of the family, yay! :)
    We live in Beijing and I can’t find earth balance vegan butter or any vegan butter for that matter.. Can i substitute it with a nut butter like almond butter? Or make vegan butter myself?
    Thanks!

  66. Lori says

    I made these, my first foray into gluten-free baking! I used the exact recipe including the homemade gluten-free flour mix. The dough was moist enough to roll out, but once I rolled it up it was a bit sandy and dry and crumbly. The results were mixed. They ended up delicious and enjoyable, but they were more like cookies than like a cinnamon role. My coworker dubbed them “very moist snickerdoodles”, which is about right. They also didn’t stick together to themselves, so I think I needed a more goopy filling than I accomplished with coconut oil.

    So, they were delicious, but they weren’t quite cinnamon rolls.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I wanted to let you know we’ve updated this recipe to improve the texture and flavor! Hope you’ll give the new and improved version a try!

  67. Kylee C says

    I have a culinary degree, but even with my knowledge and recipe index, I haven’t been able to perfect a gluten free version that is also vegan. I’ve tried and tried many that were nothing short of cardboard haha. These were SOOOOOO good! A pretty simple recipe, I love the short proof time, and the result was the closest thing to a Pilsbury cinnamon roll I’ve had in YEARS. 5 stars for sure!

  68. Tara says

    As an experienced baker and someone who’s tried most of the Minimalist Baker’s recipes, these cinnamon rolls are delicious(!) but definitely tricky to make. I waited to comment on this recipe until I’d made them several times. For this recipe specifically, it’s important to use the gluten free flour blend Dana recommends (or your own, very close version). I’m very confident adjusting recipes and baking vegan/gluten free, but I have yet to “master” this recipe. Maybe I’m a perfectionist :)? They always turn out yummy, though, and my teenage son with major food intolerances is SO HAPPY!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Tara! What are the primary issues you feel you’ve yet to “master.” Hoping to retest again this week to help others troubleshoot.

      • Tara says

        The issue for me has been liquid:flour ratio & bake time. Following the recipe exactly, mine are far too soft & don’t hold shape during rise –unlike most people complaining about dryness. I’ve adjusted different measurements each time (5x) & today hit gold! I live in a very dry desert area & as a result reluctant to ADD dry ingredients but today I added a full 1/4 cup flour blend & an extra Tbsp of almond flour. Had rise 35 minutes, bake for 20 min then covered w/foil & bake another 4. Put a very thick confectioners sugar frosting on quickly out of oven to add to tenderness (I usually wait on the frosting). For me it comes down to getting a feel for what the dough should look & feel like –how moist or dry etc. You have inspired me to experiment with recipes. I just want to encourage people to experiment w/the recipe to find what works in their climate, flour blend, & particular oven. These rolls were good before but now that I’ve found the right combo –they are AMAZING.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi there! I wanted to let you know we’ve updated this recipe to improve the texture and flavor! Hope you’ll give the new and improved version a try!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! And actually, we’ve updated this recipe to improve the texture and flavor to now include brown sugar! Hope you’ll give the new and improved version a try!

  69. Rebecca says

    Hello I have a question about the cinnamon roll recipe. I have made these rolls a number of times and I always have the same problem occur….When it comes to rolling the dough into a cylinder and then cutting the rolls they always fall apart..they are so crumbly that by the time they get to the pan they do not look like cinnamon rolls at all.. What am I doing wrong? I love the flavor of the rolls and no matter how ugly mine always turn out the flavors are always spot on. Do you have any tips or tricks that might help me with my crumble problem? Please and thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca! The dough should appear moist like cookie dough. Perhaps it just needed a bit more moisture from almond milk? The moisture level will fluctuate depending on if you used my gluten-free blend or store bought. Hope this helps!

  70. Kris - MyHealthyAngel.com says

    I just came across these and cannot wait to try them! Maybe to bring to Easter breakfast…NOM!!! Thank you for making it easy to go Vegan, this is the number one most helpful site for me since last Aug when I made the change to plant -based. Bravo!

  71. Breanne says

    Just made these – they are sooo good! I followed the recipe exactly, and made them with the vegan butter in the filling (I used an Earth Balance stick as suggested)

    I found that squishing the dough together as you roll with the plastic wrap really helps it to stick. Make sure to “squish” all along the roll and keep the plastic wrap tight – go slow and be patient!

    Thank you SO much for posting a treat that I can enjoy without the gut rot!!

  72. carissa says

    hi! looking forward to trying these SOON! i’ve made your GF flour blend without the xanthan gum, so wondering how much to add to this recipe – thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Another reader tried that, and I would recommend you read their comment for suggestions!

  73. Megan says

    Hi Dana and minimalist baker team!

    I was diagnosed with food allergies this past November and yalls recipes have been a lifesaver! Thank you for working hard at making delicious alternatives. I made these cinnamon rolls this morning and they’re delicious! For those thinking about making them – You can’t really expect them to be the fluffiness you get from regular cinnamon rolls, but they were tasty nonetheless (:

  74. Dakota says

    What if I am lactose and gluten intolerant but not vegan? Could I substitute an egg for the 1 tbsp of coconut oil in the wet preparation?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried doing that and can’t say for sure. If you don’t have coconut oil, we’d recommend vegan butter!

  75. Bailey says

    Somebody needs to say it out loud here but these rolls don’t taste anything like their gluten counterparts. Perhaps this was not the intention of the receipe owner but I got confused and dissapoonted after the first bite. They are more of a crunchy rolls with a bit of a funny overpowering yeast aftertaste. I’d reduce the amount of yeast or even eliminate it completely to make it more healthy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried and can’t say for sure! If you give it a try, report back on how it goes, Jess!

  76. Jelena says

    This is delicious!! But I still haven’t gotten the consistency right… it’s the second time I make it and this time it has risen but more horizontally! So I have a sort of cake…? I am wondering if the gum is really necessary, because I haven’t used it. And instead of almond flour I used very fine almond meal. In general I substitute cane sugar with coconut sugar and it’s as delicious!
    Anyone having any advice?

  77. Cathy Glover says

    I am the most excited coeliac right now: can’t wait to try these gf beauties! I have one question – could you freeze them?? There are only 2 of us here and 8 cinnamon rolls is a lot of cinnamon rolls!

  78. Cayra says

    THese look great Dana! I’m not gluten intolerant but am vegan so can I just sub all-purpose for the flours? Thanks for sharing all your amazing recipes!!

  79. Lindsay says

    I made these. The first time was a disaster…..too dry to roll. The second time they turned out good. I added a few extra tablespoons of Almond milk and an extra teaspoon of Coconut oil. They were a bit sticky so I added a bit more flour bit-by bit until the consistancy was perfect for rolling.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I wanted to let you know we’ve updated this recipe to improve the texture and flavor! Hope you’ll give the new and improved version a try!

  80. Nancy says

    Store up to 3 or 4 days !!! Sorry, but not at our house ???. They will probably be gone as soon as they come out of the oven. Lol. Thanks for the recipe. I am making them right now for the first time.

    Xox

  81. Daniele says

    I made this recipe with the DIY blend and followed the entire recipe to a T. It tasted delicious, but came out completely in crumbles :( I’ve read a few comments that are similar but they substituted the flour. Wondering why mine had the same luck? Great flavors, but would love to get texture correct.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I wanted to let you know we’ve updated this recipe to improve the texture and flavor! Hope you’ll give the new and improved version a try!

  82. Lynne says

    You’re my hero! These are fabulously amazing! They turned out perfect! I didn’t flour the plastic, used my own gluten free, used half butter and half coconut oil. So so good! Unfortunately I’ve eaten 3 out of the oven tonight so I need to save some for breakfast. :)

    • Lynne says

      Also – I reheated this morning in the toaster oven, and they were perfect! Again! I kept them in the refrigerator, but this will be a great breakfast this week. =)

  83. Vaira says

    This seemed so easy and well explained but my dough became very dry. I tried increasing the oil with no success :( Was pretty tasty crumble but I could never roll it, just plasted it out with fingers in the pan and made a sort of a cinnamon filled pie. What could have happened?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vaira! So the dough should appear moist like cookie dough. Perhaps it just needed a bit more moisture from almond milk? The moisture level will fluctuate depending on if you used my gluten-free blend or store bought.

  84. Maz says

    Hi Dana

    Is there a particular reason why you can’t use Almond Meal instead of Almond Flour? I only have Almond Meal on hand and wondering whether this will dramatically impact the results?

    Cheers

  85. Lily says

    can’t wait to make these! love your website. i was excited to see a vegan cinnamon roll recipe here, could one use regular flour instead of the GF blend? or would there need to be some alterations to the original recipe to do so?

  86. ML says

    Can’t wait to make these!! I definitely want to try making them babka/rugelach-style too–with chocolate filling. Thank you!

  87. Liz A says

    Made this using Bob’s Redmill gluten free flour blend that already includes xanthum gum. I used additional flour mix instead of almond flour because I didn’t have almond flour on hand. I ended up having to add a little bit more almond milk (~2T) to the dough to get the right texture, but after that it was perfect! Rolling and cutting the dough went better than expected. I found that the rolls did not rise hardly at all before or while baking, but they tasted yummy none the less! Couldn’t tell that they were gluten free.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I wanted to let you know we’ve updated this recipe to improve the texture and flavor! Hope you’ll give the new and improved version a try!

  88. Elizabeth says

    I followed the directions exactly except two things: 1) I substituted corn starch for potato starch in the DIY flour blend and 2) rolled out the dough on saran wrap without a cutting board underneath, as I didn’t have a big enough board. The results were sweet, flaky rolls that tasted true to their non-vegan/gf counterpart! I will be making these again and again!

  89. Laurie says

    I finally understand what people mean when they say about something delicious, “they should not be legal!” These are BY FAR one of the most wonderful things I have EVER eaten in all my years! The crazy thing was we were at our cabin where there was no plastic wrap so I had to use wax paper. Next time will surely be easier but no way could they be more delicious. Thank you Dana! You are a superstar!

  90. Elisha says

    I’m not GF and don’t want to take the time to make the GF blend…Can I sub whole wheat flour for the GF and almond flour?

  91. Elizabeth says

    Hi! These look fantastic. Do you think I can use a blend of buckwheat flour, oat flour and Pamela’s “not xantham not guar gum” binder mix (and the almond me) I don’t do well with GF blends. I made your wonderful GF carrot muffins and used buckwheat, oat and the binder and they came out delicious. Might it work in this recipe as well? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth! We haven’t tried it so we can’t say for sure, if you give it a go let us know how it turns out!

  92. Robert says

    I made these for Christmas of this year and everyone loved them but it was very crumbly and could not roll them out and cut them into slices without falling apart. I ended up cutting the roll in half and baked them as two separate rolls. Any suggestions when you’re at Altitude (7880)?

    Thanks!

  93. barb says

    I noticed after I rolled them it was limp. I let it raise than baked it, very good, but very crumbly. I read quite a few comments, are they suppose to be so crumbly? I though I used too much liquid because they were so limp and not circular after I cut them but the end result was delicious

  94. Taylor says

    ah, this was a finicky recipe! The dough was super crumbly and didn’t roll out well or into the dough tube. I had to use coconut flour instead of almond flour (it was all I had)… perhaps that is what did it? Maybe I should’ve added more milk? I will see how they bake and turn out….

  95. Donna in Inwood says

    Hmmm… do you ever work with cassava flour? These cinnamon rolls look de-lish, but I have digestive issues and have to stay totally grain-free. So your DIY gluten-free flour mix won’t work for me. (the rice flours are the problem)

    I have a few recipes for Paleo breads that use a mix of cassava flour, potato starch psyllium husks. These always turn out pretty nicely.

    I realize every baker is different, but I would love to see you come up with a DIY grain-free flour mix one of these days — especially if it could be used in this cinnamon roll recipe! ;-)

    thx

  96. Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

    Hi Carol! We are sorry to hear you didn’t have luck. Did you change the recipe at all by chance?

  97. Chloe says

    I have a friend who is gluten free AND nut free- is there a substitute for the almond meal or could I try leaving it out all together??

  98. Ann says

    My daughter and I made these but they did not rise. Delicious tho’. Will try another time!! My daughter has used many of your recipes. ???

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm did you check the best before date on your yeast? If it was out of date, this may have been the reason why.

  99. Robin Runner says

    Prepared today (Christmas Eve) for breakfast tomorrow. The recipe was so easy and worked perfectly. Thank you for this creation. Finally a great gf/vegan cinnamon roll recipe. Merry Christmas Dana & happy 2018!

  100. Hannah says

    Just made this morning and they were delicious!!!!!! The vegan cream cheese frosting is out of world!!!
    Only this is the dough did not rise much at all maybe because I used “non instant yeast “?? So will use instant yeast next time.
    Thanks for the amazing recipe , I have a feeling that making cinnamon rolls is gonna be our new Christmas tradition now.
    Merry Christmas!!!

  101. Alex says

    Used bobs 1:1 flour. Everything else followed exactly. Dough was way too liquidy to roll. Resembled cake batter. Added more flour and it did nothing. Oh well.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I wanted to let you know we’ve updated this recipe to improve the texture and flavor! Hope you’ll give the new and improved version a try!

  102. Marisa says

    hi! My oven is built into the wall so I can’t place the cinnamon rolls above the heated oven. Is there another way I can make the dough rise before baking them?

  103. Jen says

    Mine turned out crumbly, and it was soggy in the inside. I just baked one of them in the toaster oven to test it out and I froze the rest since I like mine fresh out of the oven. Can someone help me figure out the problem?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I wanted to let you know we’ve updated this recipe to improve the texture and flavor! Hope you’ll give the new and improved version a try!

  104. Cristina says

    My dough is a little crumbly… I had to double the recipe so not sure if that impacted the consistency but any suggestions on how to get it right would be most appreciated! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I wanted to let you know we’ve updated this recipe to improve the texture and flavor! Hope you’ll give the new and improved version a try!

  105. Angela says

    Hi Dana! I was just wondering what flour you would recommend buying/using if you don’t make the DIY gluten free flour blend? Would organic all-purpose flour work? Let me know!

  106. Kimberly says

    I wonder if I can make these in advance, freeze them unbaked, take them out the night before to defrost and rise, then pop them in the oven the morning needed. If anyone has tested this, please advise me. Happy holidays!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would make them to the point of putting in the pan and rising, then cover and refrigerate (or freeze) and bake the next day (or week) as instructed. Set them on top of the oven as it preheats for extra fluffiness (let frozen rolls completely thaw before baking). Hope that helps!

  107. Emma says

    I don’t know when you posted this but I wish I’d seen it last night! Haha I attempted your other cinnamon rolls recipie gluten free but just subbing the flour for gluten free flour. They worked really well I just had to add extra liquid to get it to a good texture pastry. Your awesome and thanks for making and giving us these recipes!

  108. Carly says

    Can’t wait to try! Is there a reason for the DIY GF flour blend or would you be able to use Cup4Cup or 1×1 GF flours? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I recommend my blend because I know it works. But if you try it with a store bought let me know how it goes!

  109. kellyssewing says

    I made these tonight. Cup 4 Cup gf flour blend and Bob Mills almond flour. Added pecans and dried cranberries before rolling them up. Having never rolled out between plastic wrap, I didn’t know if it would work. Wrapping the wrap around the cutting board is genius! It rolled out and then rolled up perfectly! I baked them for 32 min. Hubby says they were delicious too! Thank you! Five stars!

  110. Courtney says

    I made the GF flour blend for this recipe, and I found the cinnamon buns to be very crumbly. The flavour turned out fantastic though! I’ll use more liquid next time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Courtney! Mine were tender with a flaky exterior. Is that what you experienced?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I wanted to let you know we’ve updated this recipe to improve the texture and flavor! Hope you’ll give the new and improved version a try!

  111. Sarah Vaughn says

    I made these last night with the cream cheese frosting and they were good! They came out a little crumbly and I don’t know if it’s because I used Bobs red mill 1:1 gluten free flour? I also might’ve over floured the cutting board so maybe that’s why? Thanks for the recipe though!

      • Cristina Santana says

        Same issue here! I used Bob’s and the dough was a bit too crumbly, made it hard to roll, cut and transfer to the dish. They’re still in the oven so I hope they come out all right! Will have to try your blend for sure or add a bit more milk if using Bob’s. Thanks anyways! Your recipes are always delicious and never fail! Merry Christmas!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi there! I wanted to let you know we’ve updated this recipe to improve the texture and flavor! Hope you’ll give the new and improved version a try!

  112. Emily says

    HOLY COW these rolls!!! i have been looking for a gluten/dairy free cinnamon roll recipe for ages, and they never seem to turn out right, but these were absolutely amazing! i will definitely be making these again in the future!

  113. Betty C Rivera says

    What a blessing to see this recipe! I have a whole bag of Almond Flour to use and I was on line last night searching for Almond Flour recipes without eggs. I will definitely give this a try ! I love Cinnamon rolls and my stepson is Gluten Free, so this comes at a very good time! I will definitely let you know how it turns out for us!! Thank you!

  114. Brittany says

    Followed this to a T and the mixture is so dry my roll is crumbling all over my cutting board!!!! What happened!?!? I’m so disappointed. :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Brittany! So the dough should appear moist like cookie dough. Perhaps it just needed a bit more moisture from almond milk? The moisture level will fluctuate depending on if you used my gluten-free blend or store bought.

      • Brittany says

        I used store bought but it was just like cookie dough until it was on the plastic wrap being spread out. Maybe the excess flour dried it up too much. I’ll have to play around with it. The taste was GREAT but it was just dry and crumbly and the outsides ended up like a pie crust. I’ll try more milk and maybe less flour on the board next time!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Brittany I wanted to let you know we’ve retested, perfected, and updated this recipe as of July 10, 2018. Hope you’ll give the new version a try!

  115. Victoria says

    I made these with 56 grams of coconut flour instead of almond flour, and they turned out pretty well. I would say that because coconut flour is a bit more fibrous and absorbent than almond flour, you need to add more liquid. Mine turned out a bit crumbly and they were hard to roll. Next time, I will do a full cup of almond milk in the yeast mixture instead of 3/4 of a cup. Otherwise, they were so nice! Flaky, soft, and delicious. Thanks for revamping the recipe!

  116. Vanessa L says

    Still sitting on the oven rising- though not really :/ Did anyone have trouble with the yeast “breaking thru” the layer of melted coconut oil on top? This was a crumbly mess when rolling up and getting in the pan. I followed all to the tee- Any ideas why the fail so far?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So the rise is subtle – don’t worry about that. But I certainly didn’t experience any issues with the yeast breaking through. Was your yeast fresh? That’s the only thing I can think of…

      • Vanessa L says

        Thanks for replying, Dana. So they were delicious in taste, but didn’t rise at all. Some factors to consider for next time: I converted to using instant yeast (which I don’t think needs the soak, though I did anyways), didn’t warm the almond milk enough (no thermometer but it couldn’t used a bit more heat), and probably the biggest possibility- didn’t use your gf blend, rather a different brand that had the same ingredients, but likely not the same proportions as your mix. I made the gf blend up yesterday after the roll debacle to make the fluffy sugar cookies and they were fab! Will definitely try the roll recipe again and really stick to letter next time.

  117. Debbie says

    Love this!! We just made them last night, and made the filling out of date paste (300 g of super soft dates blended with at least 1 tbsp of cinnamon and a bit of plant-based milk to make it all smooth and creamy). They turned out beautiful, and it made them so soft, moist and full of flavour. Thank you for sharing this amazing recipe!

  118. Marin Haning says

    Made these this morning – once I saw the recipe I couldn’t wait!! Used Bob’s Red Mill GF flour and they came out great! Flaky but OMG delicious! And that frosting! My husband suggested that he might use a tad less salt next time but that could be our butter (Earth Balance Soy Free). Anyway… They are delicious and THANK YOU for being such a genius to make our lives much easier and more delicious!!!

  119. Carla says

    Any reco with changing the almond meal/flour? I’m intolerant to those (also corn, potato, wheat, cashew and pistachio). Thanks!!!

  120. Becky says

    These look awesome! I’ve tried so many recipes and all have failed so I’m looking forward to this one! Is there a flour you might recommend in place of almond? We have almond allergies over here. thanks so much!!! :)

  121. Genevieve says

    Can you make the dough and let it sit overnight? We’re having family stay over and rather than doing the dough in the morning, it would be great to wake up and cut / bake?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would make them to the point of putting in the pan and rising, then cover and refrigerate and bake the next day as instructed. Set them on top of the oven as it preheats for extra fluffiness. Hope that helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Cover a cutting board with plastic wrap. Dust on some tapioca or GF flour. Add dough. Sprinkle on a little more tapioca or GF flour. Top with another layer of plastic wrap and tuck the plastic down under the edges of the cutting board. Then use a rolling pin to roll out!

      • REBECCA says

        Hi Dana thanks for your reply! I mean specifically the step after that- when you need to roll it into a cylinder: “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).” How does the plastic wrap not get wrapped along with it? I’m sorry if this is so obvious but I can’t visualize it.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Oh, first remove the top layer of plastic wrap and then use the bottom layer to pull and roll the dough from one end to another. Make sense?

  122. Brendan says

    I wonder how this would be with a little oat flour? I’ve noticed lots of your gluten free baked goods have both almond and oat flour, and I think the oat flour might gives this a nice crumb? Was that something you tried in one your earlier attempts?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I think that might work! Perhaps subbed in a little of the GF flour for it? Let me know how it goes!

  123. Kathy Stoner says

    I was really hoping you would do a gluten free cinnamon roll I’m so excited to try this! I will give a review after I make it. I’m sure it be great as I love your recipes so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would make them to the point of rising, then cover and refrigerate, than bake the next day as instructed. Set them on top of the oven as it preheats.

      • Casey says

        To be clear, does this mean I should set them out to rise before I put them in the refrigerator, and then again in the morning as the oven is preheating? Or should I just roll them up and put them in the fridge overnight and set them out to rise while preheating the oven in the morning?

  124. Sara says

    Hi! My dough would NOT roll out. They turned out as squashed cinnamon roll balls :( I wish I could post a picture so you could see the disaster. I cut in cold earth balance butter with my pastry cutter. What can I do to solve this?

    I used to make cinnon rolls every year as gifts for Christmas. I have not made a successful pie crust, tart, or cinnie since becoming vegan. Tragedy, I know.

  125. Sindhu says

    Wowww!! I’m always in deep admiration with your work.. we don’t get Gluten free flour in India, any other alternative you’d suggest?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thank you! I’ve shared a link to my DIY blend above, so hopefully you’re able to find those things!

    • rohini says

      the Upavas company and also Nirav brand make gluten free ekadashi flour blends. in the usa they sell in indian grocery stores. they use a combo of singoda flour, amaranth flour, sawa millet flour and tapioca flour. I’ve made cookies with it and they came out great.

    • Carly says

      India is the gluten free flour paradise. Chick pea flour, besan flour, tapioca flour, potatoes starch, rice flour etc etc I fine combining about 7 types of flour works best and watch the dryness as the pea powders tend to dry out in baking. I usually find the combination of about 7 kinds of flours mix and bake well. The more combinations the better.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s tough. It definitely provides a certain texture. Perhaps sub a seed meal, such as sunflower?

      • Vaira says

        I substituted with sunflower seeds. The only side effect – it turned green :D As in very bright green which as I understand is a chemical reaction between the seeds and baking soda and powder.

  126. Emily says

    I’m looking for a cinnamon roll recipe that is just gluten free, it doesn’t need to be vegan… would this one work the same with dairy butter and milk? Thank you!

      • Kristina says

        I made these with whole milk and butter. I did end up needing to increase the GF flour to 2 cups to decrease the stickiness and kept everything else the same. They were perfect ! I really appreciate this recipe as I’ve been looking for a good gluten free cinnamon roll and I use your blend exclusively! This is our go to cinnamon roll now!

          • Fiona says

            …Or, you know, just let other people make their own decisions. We don’t boo you and tell you to eat meat, so maybe you should l stop being all ‘holier than thou’

        • Adriana says

          Kristina, minewere very wet too and I used exact ingredients. I added almost whole cup more of gluten free flour, and about 1/4 of almond. I was afraid to keep adding more and they didn’t roll very well, but still taste good! Guess that means I’m eating cinnamon rolls again next weekend with a reattempt!

  127. Ashli says

    Can you sub palm shortening for the coconut oil? I’m just curious if it will do better.. to avoid the melting in the bottom of the pan that you mentioned.

  128. Emaleigh Downey says

    OMG YESSSSS! I have been waiting for these!!!!!!! Look amazing :) absolutely going to make these for christmas morning brunch!!!

    • Gillian says

      Ashli! This is exactly what I was going to say! Soooooooooopoo excited for these….been waiting for them as Ive seen you Dana working on them through insta stories! Thank you for continuing to try! 7 times! Wow!