Cinnamon rolls may be one of the most beloved baked treats: soft, warm yeast dough layered with cinnamon and sugar, a gooey center made for pulling apart, and finished with a simple vanilla glaze. They’re comfort food at its finest. I’ve made traditional cinnamon rolls many times before adapting recipes for gluten-free and vegan diets, because when my husband was diagnosed with celiac disease, I wanted to keep this family favorite on our holiday table.
Transitioning classic recipes to gluten-free and egg- and dairy-free versions was a challenge. I tested several approaches until I developed a reliable gluten-free vegan cinnamon roll that yields tender, slightly gooey rolls with a balanced, not overly sweet glaze. The dough is easy to work with and rolls out smoothly; the process includes one rise, so there’s a little waiting, but the end result is worth it. These rolls are best served fresh and warm—their texture softens after the first day, but they rarely last that long.
gluten free vegan cinnamon rolls
makes 10 rolls
- 1/4 cup warm water
- 1 tablespoon active dry yeast
- 1/4 cup, plus 1 teaspoon organic cane sugar
- 3 cups Sarah’s gluten free flour blend*
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsweetened coconut milk, warmed
- 1 teaspoon apple cider vinegar
- 1/4 cup vegan butter, melted
filling
- 2 tablespoons tapioca starch
- 1/4 cup organic brown sugar
- 1/4 cup organic cane sugar
- 2 teaspoons cinnamon
- 1/4 cup vegan butter, softened
vanilla icing
- 1 1/2 cups organic powdered sugar
- 1 tablespoon vegan butter, melted
- 2–3 tablespoons unsweetened coconut milk
- 1/2 teaspoon pure vanilla extract
Start by proofing the yeast: mix the warm water with the yeast and 1 teaspoon of sugar and let it sit for about 5 minutes until bubbly. In a separate bowl, sift together the gluten-free flour blend, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 1/4 cup sugar, warmed coconut milk, apple cider vinegar, and melted vegan butter. Add the proofed yeast mixture and mix on low to combine. While the mixer runs on low, gradually add the flour mixture. Once incorporated, scrape down the bowl and beat the dough on medium speed for 5 minutes to develop structure.
Prepare the filling by mixing the brown sugar, cane sugar, and cinnamon in a small bowl. Cover a work surface with a large sheet of plastic wrap (about 15×20 inches) and dust it with the tapioca starch. Place the dough on the plastic wrap and roll it into a 12×17 inch rectangle. Spread the softened vegan butter evenly over the dough, all the way to the edges, then sprinkle the cinnamon-sugar mixture across the surface.
Starting with the long edge, roll the dough toward the center into a tight log. Wet a fingertip with warm water and press along the seam to seal. Using a large knife, cut the log into approximately 1 1/2-inch slices to make about 10 rolls. Place each roll seam-side down in a greased 9×13-inch pan or a 12-inch round pan and gently flatten them slightly. Cover loosely with a towel.
Preheat the oven to 350°F (175°C). Place the covered rolls in a warm spot—near or on top of the oven—so they can rise for about 45 minutes or until roughly doubled in size. Bake for 30–35 minutes, until they turn golden brown. Let the rolls cool in the pan for 10 minutes.
While they cool, whisk together the powdered sugar, melted vegan butter, coconut milk, and vanilla to make the glaze. Add an extra tablespoon of coconut milk if needed to reach a smooth, drizzly consistency. Spoon or drizzle the icing over the warm rolls and serve immediately for the best texture and flavor.
These gluten-free vegan cinnamon rolls are meant to be enjoyed warm and fresh. Because gluten-free baked goods can lose softness after a day, plan to serve them shortly after baking—or reheat briefly before serving if needed.
*Note: I used a lighter version of my flour blend, substituting white rice flour for sweet white sorghum to achieve a lighter crumb.