Vegan Gluten-Free Cinnamon Rolls

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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
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
Covering a batch of Vegan Gluten-Free Cinnamon Rolls with icing
4.52 from 90 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



  • 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)



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

FROSTING optional


  • 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).



*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

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My Rating:

  1. Kathryn says

    Looks wonderful! I’ve given it 5 stars ahead of time! It’s inspired me to make your GF flour blend. ;-) I’ve made my own brown rice flour sourdough starter, and I now have various flours on hand.
    Do you think I might use some sourdough starter instead of the yeast?
    Thanks for all the amazing recipes you create, along with the great photography and instructions.
    :-) Kathryn

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you for your kind words, Kathryn! We haven’t tested it with a sourdough starter, but it might work! Let us know if you try it!

  2. Percy says

    I want to make this but I have a family members with nut allergies. I assumed oatmilk would be okay but I wasn’t sure what you would recommend for almond flour substitute

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Percy, oat milk should work well! Almond flour is pretty key for the right texture, but perhaps a lesser amount of oat, coconut, and/or cassava flour?

  3. Beth says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      This makes us so happy to hear! Thank you so much for such a lovely review, Beth. So so glad you can all enjoy these cinnamon rolls together!

  4. Dalarama says

    Hi Dana! Love your website and looking forward to trying this recipe. Lately, I keep getting this message when I’m on your website “This webpage is using significant energy. Closing it may improve the responsiveness of your Mac.” I realize you need the ads to keep your business running but I’m wondering if there’s a happy medium that will allow me to stay on your website. Thank you! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dalarama, thank you so much for bringing this to our attention. We will definitely look into it. We always strive to optimize the user experience, while also having ads to keep the content free.

  5. Annie says

    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

  6. Noor says

    Hi! I see that a few have had some success n dubbing your homemade GF flour blend with Bob’s 1:1. If I use bob’s blend, would you recommend any further modifications to bring it closer to your recipe? I have potato starch and arrow root, but sourcing rice flour is not quite easy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Noor, It is similar to our DIY blend, so we think it should work without modification. Let us know how it goes!

  7. Laura says

    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!

  8. Caitlin Gomez says

    My kids have food allergies so I really appreciate a vegan and gluten free recipe! But I also need to avoid almonds. Do you have a recommendation for what to use in place of the almond flour?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caitlin! We haven’t tried it, but it’s possible that oat flour could work? Let us know how it goes if you give it a try!

  9. Sam says


    I lile your recipes but your webpages are loading awfully slowly. Can you get rid of all the annoying pop ups and videos?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sam, thank you for your honest feedback and sorry for any inconvenience. We’re so glad you enjoy many of our recipes! We always try to optimize for user experience, while also having ads to keep the content free.

  10. rea says

    why do all of your recipes have to be gluten free? it is so frustrating. gluten is not the devil! and avoiding it when you don’t actually have celiac can lead to heart disease and is not based on factual information. Please provide regular flour recipes.

    • Lindsay says

      I don’t feel this is a kind comment. Many people cannot eat gluten for a variety of reasons; IBS, ulcerative colitis, Crohns, as well as leaky gut. There are hundreds of vegan, gluten recipes in the world. Please be kind this this wonderful baker who spent the time and effort to help those who cannot enjoy everyday foods.

    • B says

      That’s very insensitive. I’m glad you are able to have gluten. Some of us would give anything to have it. There’s so many other recipes with gluten. Also, genius hack… just use gluten flour. Why complain about something that really doesn’t matter?

    • Bee says

      Rea, don’t be a witch. Gluten is the norm, figure it out.

      Aside from that. This recipe is great. I use Bob’s 1:1.

      Happy holidays to people who have to find gf+v recipes.

    • Kathryn says

      Hi Rea,
      I hear your frustration, but Minimalist Baker does have lots of amazing not-gluten-free recipes. :-) Just as an example, check out many on this link
      (and that’s just one type … “comfort food”). At the top of that page you can choose different types of recipes and scroll down the photo pages to easily see (from the codes under each photo) which are GF and which aren’t.
      Many folks Do require gluten-free recipes, and many recipe websites do not have many offerings in that area, so MB sure fills a much-needed gap.
      Also, if there’s a recipe that you wish was non-gluten-free, just skim the comments to see if folks have made substitutions. Or write your own comment asking if there are suggestions for non-gf substitutions. My experience here has been that folks receive polite, friendly, helpful suggestions. :-)

  11. Isaac Mazack says

    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!

  12. Cami says

    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

  13. Bri says

    How did you keep yours together? I was so excited when they rolled up so nicely, but as soon as I went to cut it, everything sort of crumbled apart. It was heartbreaking! Giving it 4 stars because it’s still absolutely delicious and worked out. Just wish I could’ve kept them rolls!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bri, sorry to hear they didn’t stay together well! Did you make any modifications? What GF blend did you use? It sounds like they may have been too dry!

      • Bri says

        I used a blend of millet, potato + tapioca starch, rice flour, sorghum flour, and xanthan gum. It was weird because the dough was actually perfect at first. Molded really well into a rectangle and rolled up beautifully – the whole process went just as described in the recipe until I went to cut it. It could have been that my flour blend was a little different!

    • Vasu says

      Something I learnt on the go while rolling them out was to not spread the cinnamon-sugar mixture on the top most part of the rolled out rectangle. This way, the cylinder sticks well to the top portion when you’re done rolling. Then they don’t disintegrate while cutting.

  14. Michael A Gibson says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michael, sorry to hear they didn’t turn out for you! The almond flour and using a GF blend similar to the one specified are important for the right texture. For the icing, you could maybe blend up coconut sugar to make “powdered” coconut sugar for the simple powdered sugar glaze in the notes. Hope that helps!

  15. Jbaker says

    I was really excited to try this.
    But wasn’t too thrilled when they came out of the oven.
    Mine turned out like crunchy, floury scones… I even took the time to make the flour blend, as I didn’t want to use store bought gf flour…
    I didn’t use all the yeast mixture with my dry ingredients – as I followed to keep it at a *moist not crumbly consistency.
    I read other comments on the thread, found the mixture way too wet. So I added it bit my bit to my dry ingredients because of this.
    It was a bit hard to interpret the dough consistency by the picture.

    I did substitute. But only two ingredients.
    I only used brown sugar – not cane (I’m in Australia so I googled what substitutes, & it said brown would be fine.)
    I also used Nuttelex as my butter*
    So perhaps this changed the recipe? But I wouldn’t of thought so.

    They do still taste good – but I was really hoping for a soft cinnamon bun.
    Unless this is how they’re meant to turn out, Then yay – but not yay for me.
    I like soft & fluffy cinnamon buns.

    Please share the exact brand of ingredients you used. Perhaps I could do some hunting.
    Got a lot of time on my hands to try another batch being in lockdown.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry to hear you didn’t enjoy them! Gluten-free by nature is not going to be quite as fluffy, but they shouldn’t be crunchy or floury. The Nuttelex could be the issue. We would suggest Miyokos or Earth Balance buttery sticks for best results. Did your yeast activate and become puffy? If not, that’s likely the issue – make sure your yeast isn’t expired and the liquid is the right temperature before adding it.

      • Jbaker says

        What is the overall texture when you bake them?

        Okay, I’ll try a different butter. My issue is – I need it gf, dairy and soy free.
        Yeast activated fine. Wasn’t expired.

  16. Kat says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We love to hear this, Kat. So glad you were both able to enjoy, thanks for the kind review! xo

  17. Carole says

    Since I am not interested in gluten free flour wondering how much all purpose or whole wheat pastry flour this recipe would call for. Also I am not familar with these flours to know the amount to substitute.


  18. MJ says

    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)

  19. Leah says

    Hi! I can’t find any almond flour where I live, could I just substitute with more gluten free flour?
    Thanks :)

  20. Laura E Appelbaum says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you got to enjoy cinnamon rolls again and that you and your father both enjoyed them. Thanks so much for the lovely review, Laura!

  21. Logan says

    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.

  22. Kiarra says

    Hi! These cinnamon buns are delicious! I want to make them up the night before to have for breakfast but obviously don’t want to freeze them. Is it best to leave them out to rise over night or do I put them in the fridge?

      • Jessica Smeak says

        I made these and they turned out amazing!!! I even made them for people who dont eat vegan, gf, df, etc and they all raved over them! Thank you for answering my comment just 2 days prior to Thanksgiving. It eased my mind and made for a much better morning!

        PS: I’m not sure why anyone would take the time to write a public negative review. How does that add value to someone’s life? Lets be positive, encouraging, and helpful to one another.

        • Melonie (@hey_wiggle) says

          I’m not sure which negative review you may be referring to, but as a fellow baker, I read a LOT of recipes on the internet. A lot. Not all of them are a smash hit every time! And I do wish that there *would* be more honest comments on recipes, saying whether it worked for them or not, because when I’m picking through 5 different cinnamon roll recipes I want to make sure there’s at least a 50% chance that the one I eventually decide to invest my time in will probably work great. Of course, the caveat is, people really have to be honest about whether they made any changes or substitutions, whether the weather was weird that day, etc.

  23. Katie says

    I am so excited to try this but do not tolerate almonds well…is there a GF substitute for the almond flour? Thanks so much! I love your recipes!

  24. Nicole says

    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.

  25. Brit says

    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 :)

  26. Emily says

    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

    • 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!

  27. 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!

  28. 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.

  29. 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!

  30. 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

  31. 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!

  32. 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.

  33. 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

  34. 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!

  35. 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!!

  36. 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.

  37. 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?

  38. 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!

  39. 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!

      • Shelby says

        Hi! I tried to make these this morning and all went great until it was time to roll them and place them in the pan. My dough was moist (maybe too moist as I had to add more almond milk because it was too floury when I was mixing?) And every little movement I did made them fall apart. I tried to push the dough back in place but ended up getting too frustrated and giving up. Is there a trick to this? Does it normally crack instead of being easy to roll into the shape?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          This dough is definitely more tender than your average cinnamon roll. It sounds like maybe it got too warm while you were rolling? OR you added too much almond milk?

  40. 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.

  41. 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)?

  42. 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!

  43. 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.

  44. 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?

  45. 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

  46. 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. :)

  47. 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

  48. 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!

  49. 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.

  50. 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

  51. 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!!

  52. 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!

  53. 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 : )

  54. 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!

  55. 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!

  56. 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!

  57. 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!

  58. 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.

  59. 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

  60. 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!

  61. 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.

  62. 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!

  63. 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!

  64. 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

  65. 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?

  66. 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.

  67. 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).



  68. 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?

  69. 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.

  70. 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!

  71. 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.

  72. 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.

  73. 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!

  74. 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.

  75. 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

  76. 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.

  77. 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!!

  78. 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!!

  79. 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.

  80. 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.

  81. 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?