Soft & Fluffy Vegan Small Batch Cinnamon Rolls (Gluten Free Option)
Ever just want one (or two) cinnamon rolls? These small batch cinnamon rolls are the perfect solution. Soft, fluffy, and so easy and quick to make. Plus you don’t need any eggs nor dairy to make 4 perfectly delicious cinnamon rolls (and yes there’s a gluten free option as well!).
Table of contents
Gooey and Deliciously Sweet Cinnamon Rolls for 4 People!
Ever just want one or two cinnamon rolls? Yeah, this recipe solves that 🙂 These fluffy and soft vegan small batch cinnamon rolls are a dream to make and only yield four perfectly swirly buns filled with sweet and gooey cinnamon sugar.
I actually based the recipe off of my classic vegan cinnamon rolls, and modified the instructions to yield the best cinnamon rolls (vegan or not!) in even less time (only 75 minutes to make these, start to finish!).
The dough is so easy and love to work with, as it’s a brioche-based dough. However, we’re not using any eggs nor dairy here so the cinnamon rolls are entirely vegan- and yes, there’s even an amazing gluten free version too that’s even easier!
And if you’re looking for a more spring recipe, you have to try my small batch lemon blueberry cinnamon rolls and small batch lemon sweet rolls!
Topped with some creamy dairy free cream cheese frosting, these small batch cinnamon rolls will quickly become a weekend staple for you…and you might even need to make more than just four because they’re that good!
Why you’ll love this recipe:
- Ease: These small batch cinnamon rolls can be made by hand or using a stand mixer, but either option works! And the ingredients are so simple- we’re not even using any eggs!
- Taste and texture: While these rolls are quick and easy to make, we’re not sacrificing any flavor or texture. These cinnamon rolls are just as soft, fluffy, and sweet as your favorite- or maybe even better! These small batch cinnamon rolls just melt in your mouth and are so pillowy and sweet. You’ll maybe want another batch to be honest!
- Quick to make: Because we’re using quick rise yeast, these unbelievably vegan cinnamon rolls are much quicker than using regular active dry yeast. And the gluten free option is even quicker! You can even make them as overnight rolls as well.
- Customizable: The best part about these small batch cinnamon rolls is actually the fact that not only can you make these cinnamon buns gluten free, but I also have an option to make an even smaller batch of cinnamon rolls- just for two!
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Ingredients & Substitutions:
- Flour: We’re just using all purpose flour here- no need for bread flour! However, if you’re gluten free, you’ll need both millet flour and tapioca flour (or tapioca starch– same thing!). I have those notes in the recipe card below.
- Vegan butter: I like to use Miyoko’s salted vegan butter here. It’s delicious! If you’re nut free, however, Violife is also a great substitute. You can definitely also use coconut oil if you’d prefer too.
- Sugar: You can just use granulated sugar here. I like to use Florida Crystals, as it’s certified vegan. If you want refined sugar free, you can use coconut sugar or maple sugar.
- Dairy-free yogurt: This is our vegan egg replacement for our enriched dough! It’s so easy and honestly even more convenient than using an egg, so if you’re not vegan and want to experiment, I think you’ll be pleasantly surprised. If you don’t have yogurt, you can use applesauce as well.
- Dairy-free milk: Any non-dairy milk will work here. You can use soy milk, almond milk, oat milk, or your favorite! The key is to use warm milk. You don’t need it to be 110F, but warm to the touch is perfect for creating a good environment for the yeast to grow.
- Instant yeast: This is what I love about this recipe- it’s so quick, thanks to quick rise (or instant) yeast. You don’t need to proof the yeast before using it in this recipe (for either the regular version or the gluten free version) because they instantly activate when mixed with liquid. Just whisk the yeast into your flour and begin! The dough will also rise much more quickly as well.
- Vanilla extract: This is our flavor enhancer and really helps to create a lovely taste in the dough. For extra deliciousness, you can add in a teaspoon of vanilla bean paste!
Step By Step Instructions for How to make Small Batch Cinnamon Rolls
How to make gluten free small batch cinnamon rolls:
Of course, I love my gluten free readers and want to make sure you can also enjoy these small batch cinnamon rolls! So the way to modify this recipe so that it’s gluten free is so easy.
The recipe is actually based off of my amazingly easy vegan gluten free cinnamon rolls.
I’ve included the measurements you need in the notes section of the recipe card below, as well as instruction differences. It’s so simple though- essentially you’ll make the dough in the same way as the regular version. And guess what? You don’t need any xanthan gum!
Then you just skip the first rise, so the gluten free small batch cinnamon rolls are actually even quicker than the regular version of these cinnamon rolls for four!
And the result is just as fluffy and lovely 🙂 You’re going to love these rolls!
How to make cinnamon rolls for two:
Don’t need four cinnamon rolls, and instead just want an even SMALLER batch of cinnamon rolls? Not a problem.
Here are the measurements you need for the regular version of two serving cinnamon rolls:
The dough:
- 2/3 cups (100 g) all-purpose flour, divided (plus more for flouring surface)* see notes for Gluten Free
- 1/8 packet (3 g) quick rise dry active yeast
- 1 tbsp (15 g) granulated sugar or coconut sugar, divided
- 1/8 tsp sea salt
- 2 tbsp (45 mL) dairy-free milk, unsweetened, warmed
- 1 tbsp (15 g) unsweetened applesauce or dairy free yogurt, room temperature
- 1 tbsp (15 g) salted vegan butter, melted and room temperature
- 1/2 tsp vanilla extract
The filling:
- 1 tbsp (15 g) vegan butter or coconut oil, melted
- 1/2 tbsp ground cinnamon
- 2 tbsp (35 g) brown sugar
And here are the measurements for small batch gluten free cinnamon rolls for two:
The dough:
- 1/2 cup (65 g) tapioca flour or starch
- 1/3 cup (55 g) millet flour
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (5 g) psyllium husk powder
- 1 tsp arrowroot starch or cornstarch
- 3/4 tsp (3 g) instant yeast (quick rise yeast)
- 1/3 cups (68 mL) dairy-free milk, lukewarm
- 1 tbsp (23 g) dairy-free yogurt,* room temperature
- 1 tbsp (15 g) vegan butter, melted but not hot
- 1/2 tsp (5 mL) apple cider vinegar
- 1/2 tsp vanilla extract
Then use the same filling as above!
Icing options:
For these cinnamon rolls, I went with a cream cheese icing (that’s dairy free and vegan of course!). Because you don’t need a lot, I simply melted a tablespoon of vegan butter (I like to use Miyoko’s) and added in two tablespoons of vegan cream cheese then whisked it together.
Add in powdered sugar along with vanilla bean paste (or extract), and whisk! Then spread atop warmed cinnamon buns fresh out of the oven.
If you don’t want to use cream cheese icing, however, you can just do a simple powdered sugar glaze or swap in an equal amount of vegan butter for the vegan cream cheese!
These cinnamon rolls would also be delightful with a few spoonfuls of vegan ganache as well 🙂 Or this peanut butter frosting!
Want to make overnight small batch cinnamon rolls?
I totally get it. Waking up and just having to bake the cinnamon rolls is really where it’s at. To make overnight small batch cinnamon rolls, you’ll want to basically make the cinnamon rolls the night before up until they’ve almost doubled in size as their cinnamon roll shape.
Then cover the casserole dish and let them chill in the fridge overnight. Yeast needs a warm environment to produce gas, so the cold air in the fridge will halt any more rising. This is why I like to rise them before the fridge, because I feel that if you don’t, the next day they honestly need even MORE time to rise because they have to come to room temperature naturally in order for the yeast to begin again.
In the morning, though, simply place the dish near the oven while it preheats, then bake! Simple as that 🙂 And yes, you can do this for the gluten free small batch cinnamon rolls as well!
Expert Baker’s Tips:
If your dough isn’t rising:
This means that either your dough is not in a warm enough area or the yeast is bad. When it’s cold outside, it’s definitely harder to rise dough, because our kitchens are naturally cooler. I like to turn the oven to 110F on for just a few minutes to create a warm environment. Then keep the light on in the oven, turn off the oven, and place the bowl in there to rise.
If your dough still isn’t rising, you’ll need to start over because the yeast is bad. You can actually proof instant yeast like regular dry active yeast before integrating into your dough. If the yeast foams after a few minutes, it’s good to go!
Use a small baking dish:
It doesn’t have to be a small casserole dish- you can use a 6″ round cake pan or even ramekins if you want to bake the cinnamon rolls individually! If you’re using a rectangular pan, try to keep it no bigger than 5×7.”
Can I double this recipe?
Absolutely! You can easily double the ingredients to make a small batch of 8 cinnamon rolls instead.
Use the slice and roll method for perfect swirls:
I first started talking about this in my gluten free cinnamon rolls, and now recommended it for all of my cinnamon roll recipes. Instead of rolling the entire dough, you’ll use a pizza cutter or large knife, and slice the dough into long strips. Then roll each cinnamon roll individually!
Use a kitchen scale for the best results!
I say this in all of my dessert and baking recipes, but it’s so important to use a kitchen scale, especially for the gluten free recipes. It will give you the most accurate bake and leave less room for error. When you use cups, though I provide those measurements, you could accidentally scoop too much flour, which will alter the recipe. Try to sue the kitchen scale if you can!
You’re just going to absolutely love these vegan small batch cinnamon rolls! Cannot wait to hear what you think in the comments below, and let me know which you tried (the gluten free or the regular!)! Happy baking 🙂
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Soft & Fluffy Vegan Small Batch Cinnamon Rolls (Gluten Free Option)
- Prep Time: 15
- Resting Time: 30
- Cook Time: 30
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Ever just want one (or two) cinnamon rolls? These small batch cinnamon rolls are the perfect solution. Soft, fluffy, and so easy and quick to make. Plus you don’t need any eggs nor dairy to make 4 perfectly delicious cinnamon rolls (and yes there’s a gluten free option as well!).
Ingredients
Cinnamon Roll Dough:
- 1 1/3 cups (200 g) all-purpose flour, divided (plus more for flouring surface)* see notes for Gluten Free
- 1/3 packet (3 g) quick rise dry active yeast
- 2 tbsp (30 g) granulated sugar or coconut sugar, divided
- 1/4 tsp sea salt
- 1/3 cup (90 mL) dairy-free milk, unsweetened, warmed
- 2 tbsp (30 g) unsweetened applesauce or dairy free yogurt, room temperature
- 2 tbsp (30 g) salted vegan butter, melted and room temperature
- 1 tsp vanilla extract
Cinnamon Filling:
- 2 tbsp (30 g) vegan butter or coconut oil, melted
- 1 tbsp ground cinnamon
- 1/3 cup (70 g) brown sugar
Icing:
- 2 tbsp vegan cream cheese, room temperature
- 1 tbsp vegan butter, melted
- 1 cup (130 g) powdered sugar, sifted
- 1 tsp vanilla extract or vanilla bean paste
Instructions
- Prep: Measure out all ingredients. Grease and line a small casserole dish (about 7×5″) or a 6″ cake pan with parchment paper.
- Make the dough: Either in the bowl of a stand mixer with dough attachment or in a large bowl, whisk together the flour, yeast, sugar, and salt. Then add in the warmed dairy free milk, dairy free yogurt, vegan butter, and vanilla extract. Either turn on the stand mixer to medium speed or begin to mix the dough with a wooden spoon then knead the dough in the bowl until a smooth ball forms, about 10 minutes.
- Rest: Cover the bowl and allow the dough to rest in the bowl in a warm area (about 85F or warmer) until about doubled in size (about 20-30 minutes).
- Shape the cinnamon rolls: Mix the cinnamon and brown sugar together in a small bowl and set aside. Flour a clean surface and rolling pin, and place the dough in the middle. Roll the dough to be about 6″ by 12-15″. Brush the dough with the vegan butter, then sprinkle on an even layer of the brown sugar cinnamon mixture. I like to slice the dough into individual strips before rolling, but you can also just roll the dough and slice it into 4 cinnamon rolls with either floss or a knife. To roll them into strips, slice the dough in half so have two strips of 3×15.” Then slice them into half again so you have four strips of 1.5×15.” Then roll each strip tightly and place the rolled cinnamon roll into your prepared baking dish.
- Rest the rolls: Cover the baking dish and rest the rolls by the oven while it preheats to 350F. Let the rolls double in size.
- Bake: Place the cinnamon rolls into the oven to bake for 30 minutes, or until the tops are lightly golden. Let the cinnamon rolls cool for 10-15 minutes before serving, as they’ll be really hot!
- Frost and serve: Whisk together the cream cheese and butter together, then add in the powdered sugar and vanilla. Spread on top of your cinnamon rolls, and enjoy!
Notes
GLUTEN FREE MEASUREMENTS:
Dough:
1 cup (130 g) tapioca flour or starch
3/4 cup (110 g) millet flour
1/4 cup (50 g) granulated sugar
2 tbsp (10 g) psyllium husk powder
2 tsp arrowroot starch or cornstarch
1 1/2 tsp (5 g) instant yeast (quick rise yeast)
2/3 cups (135 mL) dairy-free milk, lukewarm
2 tbsp (45 g) dairy-free yogurt,* room temperature
2 tbsp (30 g) vegan butter, melted but not hot
1 tsp (5 mL) apple cider vinegar
1 tsp vanilla extract
For gluten free instructions: For Step 2 of making the dough, whisk together the millet, tapioca, sugar, psyllium husk powder, arrowroot starch, and instant yeast. Then add in the dairy free milk, yogurt, vegan butter, apple cider vinegar, and vanilla extract. I recommend using a stand mixer here as it’s easiest. Then skip the first rise and go immediately to shaping the dough in Step 4. Follow the remaining steps of the recipe as is.
Overnight option: Make the cinnamon rolls up until you’ve finished Step 5, where you let the cinnamon rolls double in size. I like to let the cinnamon rolls ALMOST be doubled in size (they’ll be about 1.5 they’re size before) and cover the dish to rest in the fridge overnight. Then before baking, remove the dish from the fridge and set near the oven while the oven preheats. Then bake!
Keywords: small batch cinnamon rolls, vegan small batch cinnamon rolls, small batch cinnamon rolls no eggs, gluten free small batch cinnamon rolls
Hello! Thank you so much for sharing your incredible recipes! A couple questions: 1. I don’t eat yeast. What is the best sub you’ve found? 2. If I use Bobs Red Mill 1:1 Gf Flour or King Arthur GF Flour, can I just follow the first recipe swapping the flours? ❤️ thank you! Angela
Hi Angela! Oh I’m so sorry to hear that! So for the yeast issue, I’m afraid that these rolls really won’t rise as much without the yeast. You CAN use baking powder, but then you would just skip the rising all together if that makes sense? I would use about 1 tbsp. And for the GF version, I wouldn’t recommend swapping in a 1:1 flour! I haven’t had success when I used a gf flour blend, and found it varied WAY too much between brands when I went to input different brands into the recipe in my tests, which is why I ended up making my own blend of millet and tapioca. I hope this helps!
Hi Britt! I would love to try the gluten free version of this recipe, but I do have a question. I am allergic to millet an I was wondering if you have any recommendations on what I could substitute it with.
Thanks!
Hi Katelynn! Oh no, I’m so sorry to hear that! Yes, definitely, so you can either sub in an equal amount of sorghum flour, buckwheat flour, or oat flour- whichever you prefer! I think oat is the most neutral tasting personally, but sorghum is also really good! Buckwheat definitely has some sort of a flavor to it, but if you don’t mind that then it’s also a good option!
We made the gf dough exactly as recipe stated except had to swap 2 Tbsn psyllium husk with 2 tbsn milled flax seed bc we couldn’t find the husk powder. It turned out very wet, nowhere near a dough texture. Not sure what happened.
Hi Steph! So that’s the problem- you really can’t swap out psyllium husk because it acts very different from flaxseed. The dough will not at all be the same! Using psyllium husk is what makes the dough feel like normal dough. You can order the powdered form online! I hope that helps!
Hi!! I was so excited to find this recipe! I am currently in the process of making the gluten-free version. However, when I was mixing the dough (by hand), it was sooooo sticky that I had to add (a lot) of extra flour just to make it a consistency that I could roll. I’m certain I followed the proper measurements, however, I used measurement cups instead of a scale. I am wondering what I did wrong. Are they usually really sticky? Should I have kept mixing them for longer? I used a wooden spoon for a long time, and when I switched to kneading the dough, it was so sticky it wasn’t doing anything except getting stuck to my hands! They are currently rising, so hopefully they will turn out okay!
Hi Allie! Hmm the dough shouldn’t have been so sticky that you couldn’t handle it- did you use psyllium husk powder? I know a lot of people sub that out sometimes because it is an item you typically have to order, and you really can’t get the same results if you sub that out! I also do recommend always using a scale because it’s the most accurate way to bake the recipe! Please do let me know if they still bake okay!
Hi! I like very much this recipe but how can be done in sugar free version? Thank you
Hi Enisa! I’m not sure how sugar-free granulated replacements work in yeasted doughs, as I haven’t tried them, but I do know that the yeast will still grow if you have a gluten flour (so all purpose flour or bread flour) in the mix!
Amazing! I loved making this! The rolls were fluffy and delicious! That frosting was top notch! Perfect small batch ❤️
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I’m so happy to hear this 🙂 Thanks so much for the review!
I’m hoping the make this recipe this weekend for my mum who’s vegan, but I’m getting confused about the yeast quantity! Is it 1/3 of a 3g packet, or 3g of yeast that is equivalent to 1/3 of a packet? Sorry, I’m sure this is super obvious but I almost never bake things with yeast!
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HI Isabel! Aw that’s wonderful! I’m so sorry for the confusion on my instructions too- I realize it was a bit unclear! So typically packets are about 7 g- you’d need either about 1/3-1/2 packet of the yeast OR measure and weigh out 3 g yeast. You don’t want too much or they’ll rise too much! If you have a kitchen scale, that’s going to be the most accurate!
I cant wait to try these! do u recommend unflavored dairy free milk as well?
Oh I’m so excited for you!! You can use either unflavored unsweetened or unsweetened vanilla- any extra vanilla will only add to the overall flavor 🙂
These vegan cinnamon rolls were the best cinnamon rolls I’ve ever had!! I was nervous to make the dough as I have never made any dough of sorts from scratch before but it was super easy! I weighed all the ingredients and did the overnight option and my non-vegan boyfriend loved them! He said it was his favorite baked good I’ve ever made and that I should sell them 😜 thank you for the amazing and simple recipe
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This is so wonderful!! So glad you both loved them 🙂 Thanks for making them!
I love making stuff from scratch and have been wanting to try making cinnamon rolls! I came across your page and tried this recipe and it was soooo good! Will be trying more of your recipes! ☺️
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This is so wonderful!! So glad to hear it 🙂 Thanks for being here!
I made the gluten free version but mine didn’t come out soft and fluffy. I think maybe I didn’t let the dough rise sufficiently, and baked the rolls for too long. They were crunchy on the outside and chewy inside, but not soft/fluffy. Also, I noticed my dough was quite dry; I added 20-30g more liquid but the dough cracked a bit as I was rolling it out. His is the dough supposed to be like after mixing? Should it be a little sticky or not at all?
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Hmm that’s so peculiar! You didn’t happen to swap out any of the flours correct? I’m guessing you used a scale, since you described using 20-30g extra liquid, which is good! But I’m wondering if there was a flour issue- the dough should be slightly tacky, very similar to non-gluten free dough!
Thanks for the clarification on the dough! Maybe the type of millet flour and tapioca starch that I used, absorb liquid differently. I will try again and see. Thanks again 🙂
Best cinnamon rolls I’ve ever had. Thank you! I often try to bake and follow other recipes… it never turns out good. I’ve started to come here for recipes. My non vegan Gf and brother both agreed with me that they were the best cinnamon rolls they’ve tried!
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This is so so wonderful!!! So happy to hear it 🙂 Thanks so much for trying them out! And you used the gluten free version too?!
I made these over the weekend after recommending the recipe to a friend (so of course I needed to try it myself). The recipe was delicious and the rolls tasted practically indistinguishable from a recipe with non-vegan ingredients. Highly recommended!
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You’re wonderful!! So happy to hear it 🙂 Thank you so so much for the review!!
I made This recipe today & they turned out pretty good. I would Make it again but would follow the recipe next time a little more meticulously. For starters, I mixed The liquid with the yeast vs adding in the flour first. I’m also in high altitude Denver so normally I let The milk liquid, sugar and yeast mix for a bit before adding the rest of the ingredients. I sort of just put all of the liquid in together & it may have impacted the doughs consistency a little bit. Also, my scale needs new batteries & in these recipes, it’s better for it to be available for use. Question? How long should I let The dough rise on the 2nd rise before oven bake? I feel like mine needed more time. The frosting turned out more like an icing for me but my guess is it’s cause I let The vegan cream cheese melt in the butter since I was In a hurry so mine did not look as white as yours but was still thick. I used violife vegan cream cheese . I just Got lazy in sifting the powdered sugar etc. it worked to satisfy my cinnamon roll craving and love that it’s a small batch. I used an 8 inch round to bake them in cause I did Not have a 6 inch cake sheet pan. Thank you for providing us with this recipe. The icing was also a bit more sweet then what I’m used to.
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Hi Mia! I’m so glad you liked them!! So for high altitude baking, I know it’s definitely different, especially with yeasted recipe, and I wish I was more knowledgeable for how to adjust a recipe there. I’m so sorry! The dough should really rise for as long as it takes to double in size, so that could be very different based on humidity (bread lovessss humidity), temperature, and altitude. If it’s taking a while, what I like to do is put a damp cloth over the bowl instead of a dry one, and I turn the oven light on in my oven with the oven off to let the dough rise there. The violife cream cheese definitely softens more quickly than other vegan cream cheeses because it’s heavily coconut oil based, so that I would just be cautious of next time when making the icing! And you can definitely reduce the sugar if you’d like too!