Vegan Gluten-Free Cinnamon Rolls

This recipe was my Christmas miracle! My daughter has new autoimmune-related dietary restrictions that forced us to eliminate dairy, gluten, and eggs. Yet all she wanted for Christmas breakfast was homemade cinnamon rolls like I’ve made each year. I gave this recipe a try and she couldn’t believe how good these are! Nothing makes me happier than coming through for a kid who’s had so many setbacks. I used King Arthur’s G-F flour blend and Miyoko’s vegan butter. Ready to make this again for New Year’s Day. Thank you for not giving up on getting to an amazing G-F, vegan cinnamon roll recipe!

Okay, YUM. I hadn’t made the GF version of this recipe, only MB’s other versions. The GF recipe did not disappoint! I made this on Christmas morning using King Arthur M4M flour. Assembling the recipe didn’t nearly take as long as I thought it would. I rolled mine out on parchment paper and even though I didn’t get the tightest roll because it kept cracking, I was able to get a pretty spiral that held together nicely. Even with yeast that expired in 2016 (don’t ask me how I still have it in my cabinet), it still rose to a fluffy consistency in the oven. My only feedback is to apply the icing while it’s still a little warm. I saw the directions to wait for 20 mins but thought, “girl, you trippin! This smells way too good to wait”. I iced mine after five or ten mins for the ooey, gooey icing experience. Pairs well with breakfast bubbles :P

These were AMAZING. Seriously! My sister and I made them for a thanksgiving dessert tonight and we were blown away by both their taste and texture, especially for them being vegan and gluten free. If you are considering making these, you should definitely do it. You won’t regret it one bit! Thanks, minimalist baker!

Made these yesterday for a ladies group at VBC Alaska. These are the best GF/Vegan Cinnamon Rolls I’ve ever had. Wonderful job on the recipe and the instructions were on point! Thank you!

After having this on my to-make list for over a year, I finally made this yesterday and let me tell you, I am ~shocked~. Honestly my expectations were not high, as most of my recent gluten free baking excursions were, at best, subpar.

As many Minimalist Baker recipes say that you can use Bob’s 1:1 gluten free flour in place of their personal blend, I used that so that I didn’t have to individually buy a bunch of specialty ingredients. My dough was not incredibly structurally sound, which I would attribute to changing up the main ingredient, but a lot of people have said similar things in the comments. I recently found out that xanthum gum actually expires, and it’s ability to add structure is greatly diminished after this. I’ve had my flour for probably a year now so I wouldn’t be surprised if this happened.

Regardless, after carefully transporting the raw cinnamon rolls to a baking tin, I let them rise for maybe an hour (I had something urgent come up I had to take care of). I baked for maybe 37 minutes before I was satisfied with how they look.

The one thing is that I had trouble activating my yeast at first. I haven’t used a lot of yeast. I ended up only putting 1 Tbsp sugar in my oat milk and putting the rest as well as the butter into the dry ingredients. It turned out really well when I did this. I think I overheated my yeast the first time.

Anyway, these taste phenomenal. Go ahead and make them. Expect them to be fragile before baking. I put maple cream on mine instead of frosting which I cannot recommend enough.

Thanks for changing my life yet again. :D

Hello, I tried this recipe and I failed horribly. I used cassava and coconut flour. The flour was breaking apart when trying to knead and roll it. I think it was the flour or maybe too much butter/spread in the wet ingredients. Do you have any tips for me going forward? What about the icing? I only have brown and coconut sugar, butter, and milk. I’ll be trying again tomorrow.

I felt I had to comment on this as tried it this morning and it is SO GOOD. My son gluten and dairy intolerant, and having treats such as these ensure he’s not missing out at all
I didn’t have almond flour but just used GF flour instead for whole amount.
Thank you, it’s a winner recipe

These are amazing!! I will definitely make them again!!!

This was amaaazing!! Made 2 batches and the 2nd one turned out better cos I cut some oven time. Might just be my oven but they came out more moist 😋 (1st was quite dry)

THESE WERE INSANELY GOOD. Like so good my gluten loving father and I were fighting forks digging in to the rolls. I haven’t had a proper cinnamon roll in about 10 years since I’ve cut out allergens so this was an absolute treat. I have never ever made cinnamon rolls so it was a bit intimidating but not as bad as I thought it would be! My dough was super crumbly at first despite following the recipe to a T and using all of the yeast liquid so I added a tiny bit of water to make it more tacky. Overall just insanely good. I will be making these again and again!!

I usually love every recipe I make by minimalist baker but this one just did not work out well. I’m not really sure what happened but it was very very grainy and just not super present to eat.

I made these today and followed the recipe to a T and everything came out perfectly. I highly recommend this recipe! A few years ago I discovered I have several food allergies and I’m so grateful (always) to Minimalist Baker for finding ways to simply make my favorite foods with ingredients I can eat.

Love! My first attempt at vegan GF cinnamon rolls. My only ingredient sub was Bobs Red Mill 1-to-1 baking flour instead of homemade. I appreciated the detailed instructions! I followed all as written except for two: I used parchment paper instead of plastic, and I used a non serrated knife and brushed with leftover melted butter between each cut—both changes still worked great!! I love and appreciate these! True they are not quite the “same” as glutenous cinnamon rolls, but I think i kinda like this heartier texture even better :)

these turned out amazing! they’re not the exact same as cinnamon rolls that have gluten in them but they were super close and still just as delicious :) i followed the recipe exactly as written and while the dough was a bit delicate to work with, i experienced no issues. thank you so much for the amazing recipe! you’ve definitely made gluten free and vegan baking much simpler than i thought it would be x

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!

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!

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

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.

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!!

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

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!

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.

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!

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

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. :)

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

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!

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.

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!

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!!

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 : )

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!

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!

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!

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!

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.

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!

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.

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!

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!

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

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.

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.

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.

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.

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.

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.

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!

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.

So delicious!! very easy to make! thank you

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

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!!

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.

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.