Unbelievably Plush Gluten Free Vegan Cinnamon Rolls (No Xanthan Gum! Ready in 90 minutes!)
You NEED to try these unbelievably gluten free vegan cinnamon rolls!! These gluten free cinnamon rolls are soft, pillowy plush, squishy, EASY, and look, taste, and feel just like a classic cinnamon roll. And you can make these cinnamon rolls in just over an hour! Everyone will love these secretly vegan gluten free cinnamon rolls, whether or not you’re gluten free!
This post is in collaboration with Forager Project, my absolute favorite dairy-free and vegan food company! You’ve heard me speak about Forager Project many times in my recipes, and I’m so grateful to bring to you a recipe we worked together on that I just know you’ll love!
Table of contents
- BEST EVER gluten free vegan cinnamon rolls- without xanthan gum!
- Gluten free cinnamon roll ingredients overview:
- Which yeast is best for gluten free cinnamon rolls?
- Overview: How to make the best ever gluten free vegan cinnamon rolls
- Overnight option: how to make these gluten free cinnamon rolls ahead of time:
- How long do these cinnamon rolls last?
- Important! Why you need to weigh your ingredients:
- More vegan cinnamon roll recipes you’ll love:
BEST EVER gluten free vegan cinnamon rolls- without xanthan gum!
If you’re looking for a soft, plush, and brioche-like gluten free cinnamon roll that FINALLY tastes, looks, and feels like the real deal, then look no further.
Oh, and let’s not forget that’s even EASIER than making regular cinnamon rolls.
This recipe is it. These undetectably gluten free cinnamon rolls rise and bake just like the classic; the dough is so easy to make, and even feels like a regular gluten dough! And, you won’t believe how quick and easy these cinnamon rolls are to make (even easier than my traditional vegan cinnamon rolls!). Also, if you only need a small batch of these, there is a small batch cinnamon roll recipe of these gluten free cinnamon rolls!
The result? Chewy and soft texture that pulls apart just like bread, sweet notes of vanilla and cinnamon, and melt in your mouth feel without any grittiness.
And guess what? You don’t need any eggs, dairy, nor xanthan gum or a gluten free flour blend! Yes, these cinnamon rolls are made without any xanthan gum, so that even more gluten-free eaters can enjoy (and trust me, you will too!).
The perfect gluten free vegan breakfast that no one will know is gluten free and vegan!
Gluten free cinnamon roll ingredients overview:
When making gluten free cinnamon rolls, I wanted to ensure that we’re using ingredients that will really replicate the effect of a traditional cinnamon roll. Below are the ingredients you’ll need (all measurements found in the recipe card at the bottom of the post!), why we’re using them, and any substitutions you can make that won’t affect the outcome of the recipe.
- Tapioca starch/flour:Tapioca flour and tapioca starch are actually the same thing (unlike how potato starch and potato flour are completely different!). This is what gives the gluten free cinnamon rolls a similar buttery soft texture that you find in classic cinnamon rolls. I recommend Bob’s Red Mill here.
- Millet flour: Using millet flour is crucial to the success of these gluten free cinnamon rolls. This particular gluten free flour has a high amount of protein (similar to sorghum flour, but much smoother), which helps to stabilize the rise in our dough. The texture is also super soft when baked! If you opt for sorghum flour, the dough might taste more like “whole wheat” flour once baked.
- Psyllium husk powder: I’ve tried this recipe many times without psyllium husk powder, and honestly, it just doesn’t work. If you want gluten free vegan cinnamon rolls that have the look and feel of the traditional, then use this powder. Some other bakers have suggested substitutes but I haven’t personally tested them.
- Arrowroot starch: Arrowroot starch (or cornstarch) works very similarly to xanthan gum, which is why we’re able to omit xanthan gum entirely. This will give the cinnamon rolls a less gritty texture while also helping to bind them (meaning we can also omit eggs!).
- Sugar: Because these gluten free cinnamon rolls are, well, gluten free, we need something else to help get the yeast going, which is why we use sugar. This actually helps the dough to rise more like traditional dough. Both traditional flour and sugar help yeast to create carbon dioxide, which gives dough its traditional rise. Because we’re omitting the flour, we’ll need to heavily rely on the sugar. Not to worry though- these rolls aren’t too sweet.
- Baking Powder: Adding baking powder to the gluten free cinnamon roll dough not only helps the dough to rise, but it also helps to create a softer dough. I recently tested these rolls WITHOUT baking powder just to see, and I will admit, they were just as fluffy and soft and risen. However, if you’re doubting your yeast in any way, adding the baking powder is like extra reassurance 🙂
- Forager Project Cashewmilk Yogurt: This is one of the key ingredients that makes these cinnamon rolls irresistible. Dairy free yogurt acts as an egg replacement found in regular gluten free cinnamon roll recipes. The fat in the cashew milk yogurt also lends to the tenderness of the sweet rolls once baked- much like a brioche bread. Please see the recipe card below for additional dairy free yogurt options!
- Forager Project Soymilk: Soy milk contains protein, which will help the dough of these vegan gluten free cinnamon rolls stabilize while rising and hold their shape. If you cannot have soy milk, you can use almond milk.
- Vegan butter: Much like brioche bread, we need vegan butter (or coconut oil if you can’t have vegan butter- however, I do recommend vegan butter, as it will help the cinnamon rolls taste better!). I use vegan butter that has salt in it.
- Vanilla extract: A touch of vanilla extract helps the overall flavor of the cinnamon rolls!
- Apple cider vinegar: Using a touch of apple cider vinegar won’t alter the taste of the cinnamon rolls, but it WILL make the holes in the dough much more stable when rising (helping the dough to not collapse while baking!).
A note on sugar: To ensure these cinnamon rolls are vegan, please use organic cane sugar. Please also note that you cannot use a sugar substitute, such as stevia or monk fruit, here. This is because the molecules in stevia are vastly different from the molecules in sugar, and thus will not help the yeast produce the carbon dioxide needed to rise. However, you can use coconut sugar if you’d like to have a refined sugar free option!
Gluten free Cinnamon Roll Filling:
- Brown sugar: for a super caramelized center, use dark brown sugar!
- Ground cinnamon
- Vegan butter
Cinnamon bun frosting:
- Vegan butter
- Vegan cream cheese
- Powdered sugar
- Vanilla extract
And guess what? This gluten free cinnamon roll recipe is a great base dough to be used in any of my other cinnamon roll recipes, like pumpkin cinnamon rolls, banana bread cinnamon rolls, and eggnog cinnamon rolls!
Which yeast is best for gluten free cinnamon rolls?
I recommend using instant yeast or quick rise yeast for these gluten free vegan cinnamon rolls. Instant yeast acts much faster than dry active yeast (or fresh yeast) in gluten free recipes (and in regular vegan bread recipes in general!), so you’ll know instantly whether the yeast is working or not.
Plus, that means that you don’t have to wait that long to enjoy these gluten free cinnamon rolls!
Overview: How to make the best ever gluten free vegan cinnamon rolls
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
I actually adapted this method from Kat over at The Loop Whisk. Her method for slicing the gluten free cinnamon rolls is genius! We’ll go over that in a second, but I wanted to give her credit for such an amazing idea (and her recipe is incredible as well!).
Here’s an overview of how to make these easy gluten free cinnamon rolls:
- Whisk: You’ll start by whisking together the dry ingredients. This is the tapioca starch, millet flour, sugar, arrowroot starch, psyllium husk, baking powder, and yeast. Whisk until everything is completely combined.
- Make the dough: Next, you’ll add in the dairy free yogurt, dairy free milk, vegan butter, apple cider vinegar, and vanilla extract. I recommend using a stand mixer with dough attachment to make these cinnamon rolls. You can also make these cinnamon rolls by hand, but they’ll take about 10-15 minutes longer, as you must knead the dough by hand until smooth. You’ll also need more flour potentially. Mix everything together in the stand mixer on medium speed until you achieve a smooth, not very tacky dough ball (the dough shouldn’t really be sticky at all!).
- Roll out the dough: Lightly flour a clean surface or rolling mat with tapioca flour, and roll the dough out to be 18×12 inches.
- Spread the filling: Use an offset spatula to spread the softened vegan butter, or brush the melted butter onto the cinnamon rolls with a pastry brush. Then sprinkle the brown sugar cinnamon mixture over the vegan butter in an even coat. You can pat the filling with your hands if needed.
The method for rolling gluten free cinnamon rolls:
Next, you’ll need a pizza cutter or large kitchen knife, and a ruler (or use the ruled sides of the silicone baking mat, like I did).
On the 18″ side (length side), make a slice every 1 1/2 inches. You’ll yield 12 cinnamon rolls then. After you’ve marked the dough, you can take the pizza cutter or large kitchen knife, and slice one cinnamon roll length wise. Then roll the cinnamon roll from either side tightly. Transfer the cinnamon roll to your prepared baking pan and repeat.
I recommend slicing and rolling each cinnamon roll individually (instead of making 12 slices at once, then rolling 12 cinnamon roll at once). This is because the dough rises quite fast, and will stick together as it waits for you to roll each cinnamon roll, causing you to re-slice the dough anyways.
Rest the cinnamon rolls then bake:
This next part is so easy. You’ll preheat the oven to 350F, and allow your covered gluten free cinnamon rolls to rest while the oven preheats, about 30 minutes. The cinnamon rolls will have doubled in size, like below.
Then bake your cinnamon rolls for 30-32 minutes, or until lightly golden on top. Remove from the oven and spread your favorite dairy free cinnamon bun icing on top!
Overnight option: how to make these gluten free cinnamon rolls ahead of time:
While these gluten free vegan cinnamon rolls are very quick and easy to make, you can also prepare them as overnight cinnamon rolls as well. Please note: This is the only time I recommend using active dry yeast for gluten free dough rather than instant yeast.
To do this, you can make the dough the evening before up until you’ve shaped the cinnamon rolls and placed them into the baking pan. This time, though, swap in an equal amount of active dry yeast for the instant yeast.
The next day, place the cinnamon rolls near the oven as it preheats. Then bake as you would normally!
How long do these cinnamon rolls last?
I recommend enjoying your gluten free cinnamon rolls immediately after baking. They’re best served warm with the icing. I typically allow the cinnamon rolls to cool in the pan for 5-10 minutes, then make the icing.
If you have any leftover cinnamon rolls, you can absolutely save them to enjoy for later (just know they’re best enjoyed same day!). To save and reheat your cinnamon rolls for later:
Refrigerator: Store the cinnamon rolls in an airtight bag or container for up to 4 days in the fridge. To reheat, preheat the oven to 350F, and place the cinnamon rolls on a baking sheet lined with parchment paper. Heat for 4-5 minutes. Alternatively, you can microwave the cinnamon rolls for 2-3 30 second intervals.
Freezer: Place the gluten free cinnamon rolls in an airtight bag or container for up to 3 months in the freezer. To reheat, preheat the oven to 350F, and place the cinnamon rolls on a baking sheet lined with parchment paper. Heat for 7-10 minutes. Alternatively, you can microwave the rolls for 3-4 30 second intervals.
Important! Why you need to weigh your ingredients:
It’s imperative to the success of these gluten free vegan cinnamon rolls that you weigh your ingredients on a scale rather than measuring by US cups. While I provide both metric and US measurements, the most accurate results will be from using a kitchen scale.
I use the OXO kitchen scale, which is about $50, but my first kitchen scale was $10, and it worked a charm.
If you use US cup measurements, you might under measure or (more likely) over measure the amount of flour and dry ingredients needed. The ratio of this gluten-free flour blend that I’ve created is imperative to get right.
These gluten free cinnamon rolls are sure to become your favorite indulgent vegan breakfast recipe!! They’re perfect as a Christmas breakfast for the whole family, or as a weekend brunch treat! You can even use the base dough in my vegan sticky buns recipe as well 🙂 A total treat!
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Soft & Plush EASY Gluten Free Vegan Cinnamon Rolls (No Xanthan Gum!)
- Prep Time: 15
- Proofing Time: 30 minutes
- Cook Time: 30
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
You NEED to try these unbelievably gluten free vegan cinnamon rolls!! These gluten free cinnamon rolls are soft, pillowy plush, squishy, EASY, and look, taste, and feel just like a classic cinnamon roll. And you can make these cinnamon rolls in just over an hour! Everyone will love these secretly vegan gluten free cinnamon rolls, whether or not you’re gluten free!
Ingredients
Gluten free vegan cinnamon rolls:
- 3 cups (390 g) tapioca flour or starch
- 2 1/2 cups (330 g) millet flour*
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (30 g) psyllium husk powder
- 2 tbsp arrowroot starch (or cornstarch)
- 1 tbsp baking powder
- 4 1/2 tsp (2 packets or 14 g) instant yeast (quick rise yeast)
- 1 3/4 cups (400 mL) Forager Project soy milk*, lukewarm
- 1/2 cup (143 g) Forager Project Cashewmilk yogurt,* room temperature
- 1/3 cup (75 g) vegan butter, melted but not hot
- 1 tbsp (15 mL) apple cider vinegar
- 1 tsp vanilla extract
Cinnamon Roll Filling:
- 1 cup (200 g) light or dark brown sugar
- 2 1/2 tbsp ground cinnamon
- 6 tbsp melted vegan butter
Cinnamon Roll Icing (or sub vegan cream cheese frosting):
- 1/3 cup (75 g) vegan butter, room temperature
- 2 cups (320 g) powdered sugar, sifted
- 1 tsp vanilla extract or vanilla powder
Instructions
- Prep: Line a 9×13″ baking dish with parchment paper, and set aside. Measure out all ingredients before beginning. Whisk together the brown sugar and cinnamon for the filling, and set aside.
- Whisk: In the bowl of your kitchenaid stand mixer or in a large bowl if making these by hand, whisk together the tapioca starch and millet flour. Then add in the granulated sugar, psyllium husk powder, arrowroot starch, baking powder, and instant yeast. Whisk vigorously to ensure that everything is evenly distributed throughout the flour.
- Make the dough: Attach your bowl to your stand mixer if using, along with the dough attachment. Create a crater in the flour, and add in the soy milk, dairy free yogurt, vegan butter, apple cider vinegar, and vanilla extract. Turn the stand mixer on to medium speed (or mix with a wooden spoon and then your hands) until a smooth dough forms (about 7 minutes by stand mixer, or 15 minutes by hand), kneading the dough until smooth. The dough should not really be sticky or tacky at all. The psyllium husk takes a few minutes to activate, which will help make this dough feel more like traditional dough. If the dough is still sticky after 7 minutes of mixing in your stand mixer, you can safely add in 20 g more of millet flour.
- Roll the dough: On a clean surface or using a large silicone baking mat like I have, lightly dust the surface in tapioca starch, and place the dough in the middle. Gently shape the dough into a small rectangle with your hands, then roll the dough out with a rolling pin to be 12×18″.
- Spread the filling onto the dough: Brush the melted vegan butter onto the dough. Then sprinkle the brown sugar cinnamon filling on top in an even coat. You can use your hands to help spread the sugar mixture to any uneven spots.
- Roll the cinnamon rolls: On the 18″ side (length side), make a slice every 1 1/2 inches. You’ll yield 12 cinnamon rolls then. After you’ve marked the dough, you can take a pizza cutter or large kitchen knife, and slice one cinnamon roll length wise (see photos in blog post). Then roll the cinnamon roll tightly, starting from either end of the strip (see photos in blog post). Transfer the cinnamon roll to your prepared baking pan and repeat. I recommend slicing and rolling each cinnamon roll individually (so make a slice, then roll a cinnamon, make a slice, roll a cinnamon roll, etc.; instead of making 12 slices at once, then rolling 12 cinnamon roll at once). This is because the dough rises quite fast, and will stick together as it waits for you to roll each cinnamon roll, causing you to re-slice the dough anyways.
- Allow the cinnamon rolls to rise: Cover the baking pan with a clean kitchen towel, and place the rolls in a warm area to rise for about 30 minutes, until doubled in size. While the rolls are rising, preheat the oven to 350F.
- Bake the cinnamon rolls: After the cinnamon rolls have doubled in size, place the baking pan into the oven to bake for 30-32 minutes, or until the tops are just lightly golden. Remove the cinnamon rolls from the oven.
- Make the icing: While the cinnamon rolls are cooling for 5-10 minutes in the baking pan, make the icing. In a bowl, cream together the vegan butter and powdered sugar, either with a hand mixer or a whisk. Add in the vanilla extract.
- Spread the icing onto the cinnamon rolls: Spread the icing onto each of the cinnamon rolls. Slice, serve warm, and enjoy!
- Storage: These gluten free cinnamon rolls are best enjoyed the same day they’re made. However, you can store any leftovers in an airtight bag or container for up to 4 days in the fridge or up to 3 months in the freezer.
Notes
Please try to use a kitchen scale for the most accurate measurements! I recommend the OXO kitchen scale. If you are using US (cups), then please remember to spoon & level each flour to get the most accurate results. However, using metric (grams) will yield the best cinnamon rolls.
Millet flour: You can sub sorghum flour if you don’t have millet- HOWEVER, these will taste more like a whole wheat cinnamon roll.
Soymilk: If you are soy-free, you can use Forager Project oatmilk or cashewmilk. You can also use almond milk. Any will work in this recipe!
Dairy free yogurt: Please feel free to use your favorite dairy free yogurt if you cannot have nuts. Soy milk yogurt or coconut yogurt have worked great here. Additionally, I have tried these with vegan Greek-style protein packed yogurt with great results!
Instant yeast: Please only use INSTANT yeast, NOT dry active yeast. Dry active yeast will take just too long to rise. Only for the OVERNIGHT option, however, you may use dry active yeast.
Make ahead/Overnight: To have these rolls close to first thing in the morning, please follow steps 1 through 7, stopping right before the proof. Cover tightly in plastic wrap and store the cinnamon rolls in the fridge overnight. An hour before you’d like to serve the rolls, take them out of the fridge and place them in a warm area to rise while the oven preheats, continuing onto step 8.
Please read the full blog post for all tips and tricks. There are also more extensive descriptions on possible ingredient substitutions.
Nutrition
- Serving Size: 1 cinnamon roll no icing
- Calories: 249
- Sugar: 9.2 g
- Sodium: 32.2 mg
- Fat: 7.1 g
- Saturated Fat: 3.6 g
- Carbohydrates: 42 g
- Fiber: 2.7 g
- Protein: 4.1 g
- Cholesterol: 15 mg
Hi Britt,
This recipe looks amazing. I was wondering whether I can use coconut yogurt instead of cashew yoghurt? Could this also be used to make gluten free, vegan brioche if so how would one go about this?
Absolutely! Just make sure the coconut yogurt isn’t too thick (there are some that are more like coconut cream, which might not work). And yes, you could use this recipe for the vegan brioche as well! Follow it through proofing the dough. Then instead of rolling it like cinnamon roll dough, you can shape it into your brioche loaf, place it into your baking pan, and bake! More specific instructions for how to shape the brioche in my vegan brioche recipe!
how would you make these pumpkin? Wouldn’t adding the pumplin puree change things?
Hi Caitlin! I updated the pumpkin cinnamon rolls post to reflect the gluten free option now 🙂 Jump to the recipe card, then check out the notes section for how-to! https://thebananadiaries.com/vegan-pumpkin-cinnamon-rolls/
This is hands down the best vegan, gluten free cinnamon roll I have ever made. I have been searching for a recipe for christmas morning (probably for the last 2 years) and after many variations–I’ve decided this recipe is 100% it. These rolls rise amazing and when baked are moist, fluffy, and pull-able. Thank you so much for this recipe! It is amazing, I cannot imagine how much experimentation went into it’s development. Can’t wait to try more recipes from your site!
This is just so wonderful!! I’m so so glad you loved them, this is truly just the goal of it all!! Enjoy and can’t wait to hear what you think of the rest of the recipes! 🙂
These are incredible! I haven’t had a cinnamon roll in years since cutting out gluten, dairy, and eggs, and these don’t taste any different than a “real” one! Christmas morning breakfast for sure!
Wow I cannot believe these are gluten free (and vegan!)!! Fluffy, gooey and oh-so-delicious! Thank you for this truly amazing recipe – I can’t imagine how much experimentation it took to perfect them! This is THE cinnamon roll recipe, people 🙂
So so happy you loved them!!! Thank you for this 🙂 Enjoy!!
I don’t think I will ever go back to the old way or rolling and cutting cinnamon rolls again. Especially gluten free ones. Amazing trick!
Right?! It’s such a game changer!! Makes such beautiful spirals! Hope you love these ones 🥰
Amazing recipe and with some adjustments on what I had at home – it worked perfectly. When granulated sugar – I like to use date sugar so I replaced that.
I also don’t use soy products so I had a vanilla almond yoghurt here with I used – delicious option and gf oat milk.
Turned out perfectly from frosting to inside. Fluffy, most, cinnamon buns with a little cardamon kick because I live in Sweden <3
Thank you so much for sharing and inspiring me to go with what I have here and trying your recipes. I am gf-free, vegan, and refinded sugar free so I finding recipes that work and are as natural as possible is sometimes a challenge. Thank you for sharing! <3
I’m just so happy to hear this!! LOVE the date sugar swap, I’ve found it hard to find date sugar here, but when I do, I’m going to try that next time! Thank you so much for making these, and sharing all of your adjustments, that’s so helpful! And just so grateful you enjoyed this one 🙂 Thank you thank you!!
Oh no! We came here today for your original recipe that we make often -it has become a family favorite – but this is not it? This one has millet and sweet rice flour? Can we sub in GF flour as the original called for? We don’t have these ingredients on hand and hate to mess with something new for Father’s Day. Any way to link or send us the original recipe? All of yours are delicious – this was just an unexpected change that we were not prepared for. Thanks!
Hi Shannon! Oh yes, I still do have the old recipe, and so glad you loved them!! Please find it here 🙂 You can easily print this too for safe keeping! Enjoy!!
Ingredients:
300 ml Forager Project Soymilk, room temperature*
160 grams salted vegan butter, melted
1/2 cup Forager Project cashewmilk yogurt, room temperature*
400 grams gluten free 1:1 flour
110 grams oat flour
200 grams sugar
7 grams instant yeast*
1 tbsp baking powder
1 tbsp psyllium husk powder
1 tsp xanthan gum
80 grams vegan butter, room temperature
100 grams granulated sugar
2 tbsp ground cinnamon
65 grams vegan butter, room temperature
130 grams powdered sugar, sifted
1 tsp vanilla extract
Instructions:
Please read through all instructions before beginning. These cinnamon rolls will take you at least 5 hours to make from start to finish, but there is an overnight option, so please read below before beginning. I also do recommend you use a stand mixer for these cinnamon rolls. It is possible to make them by hand, but it’s a lot more work and a bit more room for error.
Prep: Grease a large bowl with olive or cooking oil for proofing. Measure out all ingredients for the dough. Make sure you have a warm area for when you’ll proof the dough. I turn my oven on to a proof setting of 90F. You won’t need to make the filling and icing until you’re ready to bake the cinnamon rolls, so if you’re making these gluten free cinnamon rolls over the span of 2 days, you can wait to make the filling and icing until the day of baking!
Make the dough: In a large bowl, whisk together the soy milk, melted vegan butter, and cashew milk together. Set aside. In your stand mixer bowl, add in the gluten free 1:1 baking flour, oat flour, sugar, instant yeast, baking powder, psyllium husk powder, and xanthan gum. Use your stand mixer with a paddle attachment, and whisk together the dry ingredients on medium speed until combined. Add in the wet ingredients, and mixer everything together until you get a very sticky dough, about 4-5 minutes. The dough will not be like bread dough (typically shaggy at this stage), it will seem more like a thick brownie batter. That’s completely fine and normal!
Proof the dough: Remove the bowl from the stand mixer, and use a rubber spatula to scrape the dough into your greased bowl to form a large and rough dough ball. Place a clean kitchen towel over the bowl, and set it in your warm area to rise for 4 hours. The dough should be close to double in size but not quite. Then place the dough into the fridge to chill for 1 hour or overnight. This helps to not melt the vegan butter when you’ve rolled the dough. While the dough is proving, you can grease a casserole dish with olive or cooking oil for the cinnamon rolls.
Roll out the dough: Generously flour a piece of parchment paper or silicone baking mat with gluten free flour (either the blend or oat flour). Place the dough onto the mat, and flour both the top of the dough and the rolling pin. Roll the dough out to be a rectangle, measuring 12×16″. Use your rolling pin to help push the edges to be straight and even.
Spread the cinnamon roll filling: In a small bowl, whisk together the granulated sugar and cinnamon. Then spread the softened vegan butter onto the dough, making sure it reaches the edges. Sprinkle the cinnamon sugar mixture on top evenly.
Roll and slice the dough: Using the parchment paper or silicone mat edge, roll the cinnamon roll dough lengthwise and tightly to create a clean spiral. Use a piece of thin twine or unflavored floss to neatly slice 12 even rolls. Place the rolls into the prepared casserole dish and cover.
Second proof: Place the cinnamon rolls in a warm area to rise for an hour while the oven preheats to 350F. After the rolls have nearly doubled in size, you can bake them.
Bake the gluten free cinnamon rolls: Place the casserole dish into the oven to bake. Bake the rolls for 27-30 minutes, or until the tops are lightly golden. Remove from the oven.
Make the glaze: Whisk together the vegan butter, powdered sugar, and vanilla extract.
Serve and enjoy! Spread the glaze over the cinnamon rolls and enjoy!
Storage: Store any leftover rolls in an airtight container or baggy, and in the fridge for up to 7 days or in the freezer for up to 3 months.
Notes:
Please try to use a kitchen scale for the most accurate measurements! If you are using US (cups), then please remember to spoon & level each flour to get the most accurate results. However, using metric (grams) will yield the best cinnamon rolls.
Soymilk: If you are soy-free, you can use Forager Project oatmilk or cashewmilk. Both will work in this recipe!
Instant yeast: Please only use INSTANT yeast, NOT dry active yeast. Dry active yeast will take just too long to rise.
Make ahead/Overnight: To have these rolls close to first thing in the morning, please follow steps 1 through 7, stopping right before the second proof. Cover tightly in plastic wrap and store the cinnamon rolls in the fridge overnight. An hour and a half before you’d like to serve the rolls, take them out of the fridge and place them in a warm area to rise for an hour, continuing onto step 8.
Thank you so very much! We look forward to trying the new one soon also! I know it will be amazing – just didn’t have these flours on hand. We really appreciate your fast reply and the recipe!! You saved our weekend with grandpa coming for Father’s Day!
What yeast do you typically use?! Thanks
HI Melanie! I use quick rise yeast by Fleischmann’s 🙂
Hi Britt! I don’t have all the flour ingredients separately but I do have 1 to 1 Bobs Red Mill Baking Flour! Can I just sub that out for all the other ingredients and if so, how much would i use?
Hi Taryn!
Unfortunately, Bob’s Red Mill won’t work to swap in for all of the flours- this recipe really does call for the millet, tapioca, and arrowroot all in that specific ratio! I’m so sorry!
Hello! Excited to make these but have some questions due to the fact I have made some of the others you have posted before.
1. Could I use King Arthur’s measure for measure GF flour?
2. I can’t find the brand you mentioned soy milk where I live. Would any vegan soy milk work?
3. In the first vegan Cinnamon Rolls I made on your site you suggested the Vanilla Bean cashew yogurt. I noticed this one is the unflavored cashew yogurt. Does it make a difference?
Thanks!!
Hi Ashley!! So excited for you to try this one 🙂 You’re going to love it!! To answer your questions:
1. Don’t swap in KA here! You’ll really need to use the specific flours I mentioned in the ingredients section. A different blend of flour won’t work here!
2. You can use any soy milk then! Whichever you prefer 🙂
3. I’ve noticed that for these ones in particular, they are a bit too sweet when you use the sweetened cashew yogurt- I would stick with unsweetened here!
I hope that helps!! Enjoy!
Question on the gram measurements. I usually cook in grams and am confused on one thing. Next to 3 cups on the flour it says 390 grams when US measurements is selected. When I select for all of the measurements to be in Metric it says 360 grams for the flour and then says (390 grams) next to is. Which is correct?
Hi Ashley! I’ve noticed that the Metric measurements when selected don’t give as accurate measurements for gluten free flours so I’ve been writing them in- the 390 g is the correct amount! Enjoy!
These look incredible! And I’ve loved every single recipe you’ve ever posted- so divine!! I’d like to make these for both my boyfriend (eats everything and wants the real deal) and myself (no gluten, dairy, or sugar). Quick question- could I sub coconut or maple sugar here? Or could I halve the amount of white sugar without it ruining the texture? (Noticed coconut sugar can ‘stain’ the color of the dough). I’m dreaming of making these this week, especially for a holiday season breakfast, afternoon and even ‘close to bedtime and in my jammies’ treat!!
Hi Gigi! Oh thank you so much, that is so wonderful! You can definitely swap in coconut or maple sugar here- I would probably opt for maple sugar personally! It will go really well with the cinnamon 🙂 And your plan sounds just like mine for this year 🤣Prepping them on Christmas Eve for our breakfast Christmas morning!!
Hello! I’m trying to make these on Christmas. We can’t find sweet rice flour or psyllium husk powder. Any substitution options you’d suggest trying?
Hi Amrutha! the sweet rice flour, you can actually sub with more tapioca flour (I’ve tried it, and it works!)- however, that are unfortunately no subs for the psyllium husk powder. I’m so sorry! If you can find a health food store or a Whole Foods, you can grab whole psyllium husk, and pulse it yourself into a powder!
Looks great and I’m trying it now. I have a question. I see there is no salt in recipe which is different than other cinnamon roll recipes I’ve tried. Can you comment? Did you test it with and without?
Hi Sita! I use salted butter, so I omit the salt, but if you prefer a touch of salt, you can add in 1/8 tsp and it will work perfectly!
Hi! If I don’t have enough tapioca flour can I sub for something else? Or do half and half of another flour?
Also could I use this recipe to make a GF Vegan Brioche bread?
Thanks!
Hi Drew!! First- I would really try to get some more tapioca if you can! The recipe will definitely be off if you don’t! And yes, I use this dough to make brioche 🙂 It’s wonderful!
AMAZING! This recipe was so easy to make & turned out wonderfully. I appreciated all of the recipe notes, like adding in 20g if millet flour because the dough shouldn’t be sticky — that’s what I ended up doing! I couldn’t believe how soft the dough was too. Super impressed 🙂
So so happy to hear this!! Thank you so much for the review 🙂 So glad it all helped!! Enjoy!
I will preface this with I am a novice baker with yeast so, throw GF into the mix, and it further complicates things 🙂 I am trying to make the switch to GF and DF and am excited to try many of your recipes. As I live in a humid climate, my dough never came together like your beautiful picture although I added 5 extra Tbsp of millet flour. I was scared to add even more flour so I just used tons of tapioca starch to roll it out. The rolls rose beautifully but did not bake all the way through in the very middle. They stayed a little gummy, not at all like your rolls. All that to say, I enjoyed making them and they tasted delicious! I have no doubt mine did not turn out because of me and nothing more. Yeast baking is tricky and you have to get a literal ‘feel’ for it as there are many variables other than the amount of ingredients you use. I am excited to try and one day master many of your GF/DF baking recipes!
Hi Erica!! I’m so happy you loved the flavor 🙂 And that they still turned out okay! I’m wondering about the stickiness- did you use the psyllium husk powder, and did you use a kitchen scale or did you measure with cups? I want to see if I can help with the stickiness of the dough!
I did use psyllium husk powder but not your recommended brand. Unfortunately, I do not own a kitchen scale. I may need to invest in one as I plan to make MANY more of your recipes including the Vegan (GF) Oreo Cake for my birthday. 🙂 I won’t give up until my baked goods are as delicious as yours!
Oh no! I really think a kitchen scale will be best- it honestly transformed my baking, and made everything way more consistent. And that way, if there’s ever an issue with a recipe in the future, it instantly takes away a BIG variable in helping to solve the issue! 🙂 But I hope you do try that Oreo cake!! I ADORE that recipe (big cookies n’ cream lover 🙂 ), and can’t wait to hear what you think too 🙂
Hi I’m allergic to yeast. can I substitute it with something else also the vinegar ? I was thinking lemon juice for the vinegar.
Hi Donna! You could definitely swap out the vinegar with lemon juice, no problem. The acid will still really work! For the yeast allergy, I haven’t personally tried this, so I have NO idea how they would go, but I would personally add in 1 tbsp extra of baking powder and see if they rise in the oven after shaping (no need to rest). Again, I haven’t personally tried this, so I don’t know how it will go but that would be what I would try if I were to do this myself!
Hey! Made these and they had a lovely texture. So easy to roll out and then roll up!
Quick question about ingredients- should there be salt in the dough?
That’s wonderful!! And I don’t usually add salt just because I use salted vegan butter, but if your vegan butter is unsalted, you can always add 1/4 tsp!
Hi! Is there such thing as over mixing the dough? I used a kitchen aid stand mixer on speed 6 for about 7-10 mins (it was still doughy) when I rolled out the dough, it was super soft and it was almost hard to roll them up and were breaking a little. Overall they came out amazing but wondering about the dough. I used the GF option.
Hi Michelle!! I’m so glad they still tasted good!! It’s okay if the dough is soft- you won’t over-mix it, but if you’re having a hard time rolling, sprinkle a bit more cornstarch or arrowroot onto the baking mat- that sometimes helps! Another thing, you can reduce the psyllium husk by 5 grams next time and see if that helps too!
Hi Britt
Can i omit or sub the yogurt? Don’t have any good vegan yogurt alternatives here in Mexico.
Thank you!!
Ana
Hi Ana! Oh no problem! You can sub in applesauce if you have it or cooked pumpkin!
Hi Britt!
Can’t find arrowroot starch, wich of this would you choose for subbing …
Cornstarch.
Tapioca starch.
Sweet rice flour.
Potato starch.
Thank you! Looking forward to bake this cinnamon rolls!
Hi Ana! No problem! You can sub in cornstarch 🙂 It’ll work great!
Hi! I made these above and while they were good I liked the ones better that was GF but contained the Vanilla Bean yogurt. How can I get that recipe?
Hi Ashley! Oh it’s in the notes section! 🙂
Hi! A few substitution questions:
Can we sub the tapioca starch for cassava flour?
Also can maple syrup or honey be a good sub for the sugar?
And instead of baking powder, using baking soda?
Hi! Sure let me help 🙂
1. Definitely can’t sub cassava flour in for tapicoa- though they come from the same plant, it’s processed differently (this is truly the starch from the cassava root in tapioca, vs cassava flour is dried up and blended cassava to become flour!).
2. I would recommend using a granulated refined sugar free sub, like coconut sugar or maple sugar to not disrupt the balance between liquid to flour!
3. You can do that, yes!
Ok! So I’ve made these twice. The first time I followed the recipe to the T, and the texture was incredibly fluffy and perfect, ooey-gooey inside and all. However, I’m not sure if it was just the vegan butter that I used but that flavor permeated the entire dough, terrible aftertaste. We just couldn’t get past it. So sad!
Since my family isn’t vegan just gluten free, we decided to try a second time but using all dairy products!
We swapped equal amounts of everything.
– Whole milk
– Full fat greek yogurt
– Sweet cream dairy butter
And they turned out delicious! Mostly the same texture as the first time, perhaps slightly more dense, but really they were a hit.
Excited to have finally found a recipe that equaled restaurant quality but was gluten free!
Hi Britt☺️
These cinnamon rolls look wonderful!
I was just wondering if I could make these, but substitute normal butter and normal Greek yoghurt instead of the vegan ones? I was thinking of using almond milk still…
Hi Elle! Oh I hope you love them! So I’ve never tested these with anything other than vegan ingredients so you can experiment at your own risk- typically, it works, but for some people it doesn’t. I just can’t guarantee anything!
These are the best GF cinnamon rolls I’ve ever made! I want to do some food prep for the holidays. Can these be frozen before baking or should I bake them and then freeze?
I’m 1 week in to being gluten and dairy free. Tonight is pizza night, and I wanted something yummy to compensate. The rolls were pretty tasty. Better than I expected. I did have to add quite a bit of extra millet flour to get the dough not to be sticky, and the inside was still on the gooey side, but they were still yummy!
I measured my ingredients and cooked an extra 5 minutes.