Gluten Free Vegan Cinnamon Rolls
Soft, fluffy gluten free vegan cinnamon rolls with gooey filling and cream cheese frosting. Easy recipe for beginners, ready in under 3 hours!
You know what’s better than waking up to the smell of cinnamon rolls on a lazy Sunday morning? Knowing that those gluten free vegan cinnamon rolls are safe for everyone at your table—and honestly taste better than the bakery versions you remember.
I’ll never forget the first time I pulled a pan of these beauties from the oven after going gluten-free, and my sister literally teared up because she thought her cinnamon roll days were over forever.
Here’s the thing: making gluten free vegan cinnamon rolls doesn’t have to be intimidating or involve mysterious ingredients you can’t pronounce. This recipe uses simple pantry staples and a good 1:1 gluten-free flour blend to create those soft, pillowy rolls with the perfect gooey center. The dough actually behaves itself (mostly!), and you’ll have warm, frosted rolls on your table in under three hours.
Whether you’re planning a special holiday breakfast or just want to treat your family to something extraordinary on an ordinary Tuesday, these vegan cinnamon rolls are about to become your new favorite weekend tradition. Trust me, once you nail this gluten free vegan cinnamon rolls recipe, you’ll never look back.
Table of Contents
Gluten Free Vegan Cinnamon Rolls
Equipment
- Stand mixer with dough hook
- 9-inch round baking pan
- Rolling Pin
- Mixing bowls
- Serrated knife or dental floss
- Plastic wrap
- Kitchen towel
Ingredients
For the Cinnamon Rolls
- 1 packet active dry rapid rise yeast
- 1 cup warm non-dairy milk 110°F
- 3 tablespoons granulated sugar
- ¼ cup vegan butter melted
- ¼ teaspoon salt
- 2 ½ cups 1:1 gluten-free flour Bob’s 1:1 Baking Flour recommended
For the Filling
- ⅓ cup brown sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons vegan butter room temperature
For the Vegan Cream Cheese Frosting
- 1 ½ cups powdered sugar
- 2 tablespoons vegan cream cheese
- 2 tablespoons vegan butter room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 ½ tablespoons non-dairy milk
Instructions
- Combine the warm non-dairy milk, sugar, and yeast in a stand mixer fitted with the dough hook attachment. Let this mixture sit undisturbed for about 5 minutes—you’re looking for it to get foamy and bubbly on top, which tells you the yeast is alive and ready to work its magic.
- Add the melted vegan butter, 1 cup of the gluten-free flour, and the salt to your yeast mixture. Mix on low speed until everything just comes together. Gradually add the remaining flour and continue mixing until the dough forms a cohesive ball that pulls away from the sides of the bowl.
- Turn the dough out onto a generously floured work surface and knead it by hand for about 15 minutes. You’ll notice the dough becoming smoother and more elastic as you work it. When it’s ready, it should hold together nicely and feel less rough.
- Coat the inside of a large bowl with a thin layer of oil, place your kneaded dough inside, and turn it once to coat the surface. Cover the bowl tightly with plastic wrap and set it in a warm, draft-free spot for 1 hour to proof.
- While the dough rises, mix together the brown sugar and cinnamon for your filling in a small bowl. Lightly grease a 9-inch round baking pan with vegan butter or cooking spray and set it aside along with your cinnamon-sugar mixture.
- After an hour, check your dough—it should have roughly doubled in size and look puffy. Turn it out onto a liberally floured surface and use a rolling pin to shape it into a 9×13-inch rectangle. Spread the room-temperature vegan butter evenly over the entire surface, making sure to reach all the way to the edges.
- Sprinkle your cinnamon-sugar mixture over the buttered dough, then use your hands to gently press it into the butter so it adheres well. Starting from one of the long edges, carefully roll the dough into a tight log, keeping the roll as even as possible. Pinch the seam closed when you reach the end.
- Using a sharp serrated knife or dental floss, slice the log into 8 equal portions. Arrange these cut-side up in your prepared pan, leaving a little space between each one for expansion.
- Cover the pan with a clean kitchen towel and let the rolls rise for a second time in a warm spot for another hour. They’ll puff up and get cozy with each other in the pan.
- Preheat your oven to 375°F during the last 15 minutes of rising time. Bake the cinnamon rolls for 20-30 minutes, until they’re golden brown on top and your whole house smells absolutely incredible.
- While the rolls bake, whisk together all the frosting ingredients in a medium bowl until smooth and creamy. Once the cinnamon rolls come out of the oven, let them cool for about 10 minutes. Microwave the frosting for 10-15 seconds to thin it slightly, then generously spread it over the warm rolls and serve!
Notes
Ingredients
For the Cinnamon Rolls
- 1 packet active dry rapid rise yeast
- 1 cup warm non-dairy milk
- 3 tablespoons granulated sugar
- 1/4 cup vegan butter, melted
- 1/4 teaspoon salt
- 2 1/2 cups 1:1 gluten-free flour (we recommend Bob’s 1:1 Baking Flour)
For the Filling
- 1/3 cup brown sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons vegan butter, room temperature
For the Vegan Cream Cheese Frosting
- 1 1/2 cups powdered sugar
- 2 tablespoons vegan cream cheese
- 2 tablespoons vegan butter, room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 tablespoons non-dairy milk
Instructions
Step 1: Combine the warm non-dairy milk, sugar, and yeast in a stand mixer fitted with the dough hook attachment. Let this mixture sit undisturbed for about 5 minutes—you’re looking for it to get foamy and bubbly on top, which tells you the yeast is alive and ready to work its magic. If nothing happens after 5 minutes, your yeast might be expired or your milk was too hot (it should feel like bathwater, not scalding).
Step 2: Add the melted vegan butter, 1 cup of the gluten-free flour, and the salt to your yeast mixture. Mix on low speed until everything just comes together—no need to overmix at this stage. Gradually add the remaining flour and continue mixing until the dough forms a cohesive ball that pulls away from the sides of the bowl. The texture should be slightly tacky but not sticky enough to leave residue on your fingers.
Step 3: Turn the dough out onto a generously floured work surface and knead it by hand for about 15 minutes. Yes, this feels like forever, but it’s essential for developing structure in gluten-free dough! You’ll notice the dough becoming smoother and more elastic as you work it. When it’s ready, it should hold together nicely and feel less rough.
Step 4: Coat the inside of a large bowl with a thin layer of oil, place your kneaded dough inside, and turn it once to coat the surface. Cover the bowl tightly with plastic wrap and set it in a warm, draft-free spot for 1 hour to proof. I like to turn my oven on for just 2 minutes, turn it off, then place the bowl inside with the door cracked—it creates the perfect cozy environment for rising.
Step 5: While the dough rises, mix together the brown sugar and cinnamon for your filling in a small bowl. Lightly grease a 9-inch round baking pan with vegan butter or cooking spray and set it aside along with your cinnamon-sugar mixture.
Step 6: After an hour, check your dough—it should have roughly doubled in size and look puffy. Turn it out onto a liberally floured surface and use a rolling pin to shape it into a 9×13-inch rectangle. The dough will be on the thicker side, which is exactly what you want for those tall, fluffy rolls! Spread the room-temperature vegan butter evenly over the entire surface, making sure to reach all the way to the edges.
Step 7: Sprinkle your cinnamon-sugar mixture over the buttered dough, then use your hands to gently press it into the butter so it adheres well. Starting from one of the long edges, carefully roll the dough into a tight log, keeping the roll as even as possible. Pinch the seam closed when you reach the end.
Step 8: Using a sharp serrated knife (or dental floss for cleaner cuts—just slide it under the log, cross the ends over the top, and pull!), slice the log into 8 equal portions. Arrange these beauties cut-side up in your prepared pan, leaving a little space between each one for expansion.
Step 9: Cover the pan with a clean kitchen towel and let the rolls rise for a second time in that same warm spot for another hour. They’ll puff up and get cozy with each other in the pan.
Step 10: Preheat your oven to 375°F during the last 15 minutes of rising time. Bake the gluten free vegan cinnamon rolls for 20-30 minutes, until they’re golden brown on top and your whole house smells absolutely incredible.
Step 11: While the rolls bake, whisk together all the frosting ingredients in a medium bowl until smooth and creamy. Once the cinnamon rolls come out of the oven, let them cool for about 10 minutes (I know, the anticipation is torture!). Pop the frosting in the microwave for 10-15 seconds to thin it slightly, then generously spread it over the warm rolls and dig in!
Substitutions
Flour: If you don’t have Bob’s 1:1 baking flour on hand, you can use any quality gluten-free flour blend that includes xanthan gum or add 1 teaspoon of xanthan gum to a blend without it. Just make sure your blend contains a mix of starches and whole grain flours for the best texture—check out this comprehensive gluten-free flour guide for detailed comparison. Single-ingredient flours like almond or coconut flour won’t work in this vegan cinnamon rolls recipe without major adjustments.
Non-Dairy Milk: Any unsweetened plant milk works beautifully here—oat, almond, soy, or cashew are all great options. Just make sure it’s warm but not hot, around 110°F is perfect for activating the yeast without killing it.
Vegan Butter: Coconut oil can work in a pinch, though it’ll give a slight coconut flavor. For the best traditional buttery taste, stick with a quality vegan butter brand like Earth Balance or Miyoko’s.
Sweetener: Feel free to swap the granulated sugar for coconut sugar or even maple sugar if you prefer less refined options. The brown sugar in the filling can be replaced with coconut sugar too, though you’ll lose a bit of that classic molasses flavor.
Troubleshooting
Dough Too Sticky: Gluten-free dough naturally feels different than wheat dough—it should be tacky but manageable. If yours is too wet to handle, dust your work surface with more flour and knead in an additional 2-4 tablespoons until it’s easier to work with. Remember, humid weather affects gluten-free flour absorption, so adjustments are totally normal!
Yeast Didn’t Activate: If your yeast mixture didn’t foam after 5 minutes, either your yeast is old or your milk was too hot or cold. Start over with fresh yeast and make sure your liquid is between 105-115°F—it should feel pleasantly warm on your wrist, not hot or cool.
Rolls Didn’t Rise: Check that you placed your dough in a genuinely warm environment (around 75-80°F works best). Cold kitchens are the enemy of rising dough! Also verify your yeast wasn’t expired and that you didn’t use hot liquid that killed it.
Rolls Too Dense: This usually means the dough wasn’t kneaded long enough or didn’t get adequate rising time. Well, I know 15 minutes of kneading feels excessive, but it’s crucial for developing structure in gluten-free baking. Give your dough the full hour (or more) to double during each rise.
Storage and Meal Prep
Store any leftover gluten free vegan cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. To reheat, pop them in the microwave for 20-30 seconds or warm in a 300°F oven for about 10 minutes until heated through.
These freeze beautifully for up to 3 months—just wrap them individually in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge and reheat as directed above. You can also freeze the unbaked rolls after the second rise: place the pan in the freezer until solid, then wrap tightly. When you’re ready to bake, thaw overnight in the fridge, let come to room temperature for 30 minutes, then bake as directed.
Serving Suggestions
These gluten free vegan cinnamon rolls are perfect for lazy weekend brunches, holiday mornings like Thanksgiving or Christmas, or any time you want to feel like you’re at a cozy café without leaving home. Serve them warm with fresh berries on the side and a steaming mug of coffee or chai for the ultimate comfort food experience.
They’re also fantastic for meal prepping Sunday breakfast for the week ahead—just reheat individual rolls each morning for a quick treat that makes weekday mornings feel special. Pair them with protein-packed gluten-free options to balance out the sweetness and keep everyone satisfied until lunch.
Variations
Gluten Free Vegan Pumpkin Cinnamon Rolls: Add 1/2 cup pumpkin puree to the dough (reduce non-dairy milk to 3/4 cup) and mix 1 teaspoon pumpkin pie spice into your cinnamon-sugar filling. The rolls become incredibly moist with a gorgeous autumn flavor that’s absolutely divine for fall gatherings. You’ll want to add an extra 5-10 minutes to the baking time since the dough will be slightly wetter.
Chocolate Chip Addition: Sprinkle 1/2 cup dairy-free mini chocolate chips over the cinnamon-sugar filling before rolling for an indulgent twist the kids will go absolutely wild for. Man, oh man, the combination of melted chocolate and cinnamon is next-level good!
Maple Pecan Variation: Replace half the brown sugar with pure maple syrup (brush it on with the butter) and sprinkle 1/2 cup chopped pecans over the filling before rolling. Top with maple-flavored frosting by swapping the vanilla extract for maple extract.
Savory Herb Rolls: Skip the cinnamon-sugar filling entirely and brush the dough with olive oil, then sprinkle with dried herbs like rosemary and thyme plus a bit of garlic powder. Perfect alongside hearty gluten-free dishes for dinner parties!
Vegan Cinnamon Rolls FAQs
Can I make these gluten free vegan cinnamon rolls ahead of time?
Absolutely! Prepare the rolls through the shaping step, place them in the pan, cover tightly, and refrigerate overnight. The next morning, let them sit at room temperature for 30-45 minutes while your oven preheats, then bake as directed. This makes holiday mornings so much easier!
What’s the best vegan cream cheese for the frosting?
Brands like Kite Hill, Miyoko’s, or Violife all work wonderfully and create that classic tangy cream cheese flavor we’re after. If you can’t find vegan cream cheese, you can use all vegan butter instead (increase to 4 tablespoons total) for a simple buttercream-style frosting.
How do I know when my gluten free vegan cinnamon rolls are done baking?
They should be golden brown on top and spring back slightly when gently pressed. If you have an instant-read thermometer, the internal temperature should read around 190-200°F. Underbaking slightly is better than overbaking with gluten-free treats!
Can I use a different pan size?
You can use an 8×8-inch square pan or even a 9×13-inch pan if you want thinner rolls. Just adjust baking time accordingly—smaller, tighter pans may need a few extra minutes, while a larger pan with more spread-out rolls might bake a bit faster.
Why is kneading so important for this recipe?
Since gluten-free flour doesn’t have gluten strands to provide structure, kneading helps activate the xanthan gum and creates the elasticity needed for soft, tender rolls instead of crumbly ones. According to gluten-free baking science research, proper mixing and kneading techniques significantly impact the final texture of gluten-free baked goods.
These gluten free vegan cinnamon rolls prove that dietary restrictions don’t mean sacrificing flavor or that warm, fuzzy feeling that comes from pulling a pan of homemade rolls from the oven. Whether you’re baking for yourself, your family, or bringing them to share at a holiday gathering, they’re guaranteed to disappear fast—and nobody will ever guess they’re both gluten-free and vegan!
For more crowd-pleasing recipes that work for various dietary needs, check out our amazing gluten-free holiday stuffing that pairs perfectly with weekend brunch spreads. Happy baking, friend—your kitchen is about to smell absolutely incredible!
