These gluten free vegan cinnamon rolls are pillowy soft, buttery and delicious! Smother these bad boys in a dreamy dairy free cream cheese frosting and you’re in for a sweet start to any morning.

Looking for other vegan recipes? Start the day off sweet with these cinnamon rolls and then whip up my famous Vegan Mac and Cheese for dinner, followed by a buttery Vegan Blueberry Crisp for dessert for the ultimate plant based day.

gluten free vegan cinnamon rolls in a round pan

Gluten Free Vegan Cinnamon Rolls

Say hello to your new favorite way to start the day: gluten free vegan cinnamon rolls. Now don’t get it twisted, these g-free vegan cinnamon rolls are by no means a health food. They’re buttery, gooey, sugary and smothered in dairy free cream cheese frosting. But for all you vegan or gluten free babies, we perfected these allergen friendly cinnamon rolls so everyone can get in on the fun.

And not to toot my own horn, but have you ever seen a prettier gluten free AND vegan cinnamon roll?

Okay, tooting my own horn: I have not.

gluten free vegan cinnamon rolls with dreamy cream cheese icing

Gluten Free Vegan Cinnamon Rolls Ingredients

To make these delicious breakfast confections you’ll need the following ingredients! Nothing too crazy, but we broke it down so you can hustle on over to the grocery store.

  • Yeast: Use rapid rise active yeast
  • Non-dairy Milk: We used unsweetened almond milk in this recipe, but any unsweetened non-dairy milk will do just the trick! Make sure that your milk is warm before using to make sure you don’t kill the yeast!
  • Vegan Butter: We love Miyoko’s butter for baking! You could also use Earth Balance or a comparable brand depending on what you find in your local grocery store!
  • Sugar: Duh. We used granulated sugar in the dough for a little extra sweetness and brown sugar for that iconic cinnamon sugar swirl filling!
  • Gluten Free Flour: We *highly* recommend using Bob’s Gluten Free Cup for Cup Flour. It’s truly the best gluten free blend I’ve ever used and I can’t recommend it enough. This isn’t sponsored–it’s just the truth.
  • Cinnamon: Obviously cinnamon rolls are going to need some ground cinnamon. When in doubt, more is more. Really load these babies up with cinnamon sugar and everyone will forget they’re gluten free and plant based!

gluten free vegan cinnamon roll with a bite taken out

I made these gooey vegan cinnamon rolls for Christmas and they were inhaled in literal seconds. Vegans, butter lovers, gluten lovers, and gluten free babes will love these cinnamon rolls equally. Which in my opinion is the sign of a good gfree/vegan alternative.

gluten free vegan cinnamon rolls in a round pan

Tips for Gluten Free Vegan Cinnamon Rolls

  • Don’t rush the process: I hate to break it to you, but cinnamon rolls take time. Yes, the rules can be broken sometimes (lookin’ at you 1 hour chocolate cinnamon rolls), but this is not one of those situations. These rolls require two separate 1 hour rises to get as much fluffy air into them as possible.
  • Keep the dough thick: After the dough has risen, do not overwork it. Turn it out on a floured surface and stretch into a 9 x 13 rectangle.When rolling out these cinnamon rolls you’ll want to keep the rise and bulk of the dough, otherwise your dough will be more likely to crack and shrivel up once it goes in the oven!
  • Don’t over bake: If you know anything about gluten free baking, you’ll know it’s pretty darn easy for gluten free goodies to dry out. They can end up getting dry, dense, and overall unappetizing. Gluten free flour and vegan butter doesn’t brown up in the same toasty golden way that traditional flour and butter does so you’ll want to take the cinnamon rolls out before they start to brown. This will ensure a gooey center!

gooey gluten free vegan cinnamon rolls fresh out of the oven

How to store Vegan Cinnamon Rolls

These gluten free vegan cinnamon rolls are best when enjoyed fresh out of the oven, but if you must save some leftovers, keep them in an airtight container for up to 3 days. We strongly recommend reheating them before enjoying to get them back to their “fresh out of the oven” gooey goodness. Simply pop them back in the oven for 10 minutes or microwave a cinnamon roll for 45 seconds to heat it up!

gluten fere vegan cinnamon roll on a stack of plates

May your day be filled with gooey vegan cinnamon rolls!


Gluten Free Vegan Cinnamon Rolls

gluten free vegan cinnamon rolls in a round pan

These gluten free vegan cinnamon rolls are pillowy soft, buttery and delicious! Smother these bad boys in a dreamy dairy free cream cheese frosting and you’re in for a sweet start to any morning.

  • Author: Sofi | Broma Bakery
  • Prep Time: 2 hours
  • Cook Time: 28 minutes
  • Total Time: 2 hours and 30 minutes
  • Yield: 8 large cinnamon rolls 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: american


For the Cinnamon Rolls

  • 1 packet of active dry rapid rise yeast
  • 1 cup non dairy milk
  • 3 Tablespoons granulated sugar
  • 1/4 cup vegan butter, melted
  • 1/4 teaspoon salt
  • 2 1/2 cups gluten free 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 extrcact
  • pinch of salt
  • 1 1/2 tablespoons nondairy milk


  1. Combine the milk, sugar and yeast in a stand mixer fitted with the dough hook. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active.
  2. Add the melted butter and 1 cup of the gluten free flour and the salt. Mix until just combined. Add in remaining flour and mix until the dough forms a ball and comes together. Turn the dough out onto a heavily floured surface and knead for 15 minutes or until the dough is mostly smoothy.
  3. Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and set in a warm area to proof for 1 hour.
  4. In a small bowl, combine the brown sugar and cinnamon for the filling. Lightly grease a 9 inch round baking pan. Set both aside.
  5. After 1 hour, look at the dough. The dough should be doubled in size. Turn the dough out onto a liberally floured work surface. Roll the dough out into an 9 x 13 inch rectangle. The dough will be thick. This is what you want. Spread the melted butter over the dough, coating it evenly, all the way to the edge. Sprinkle on the brown sugar/cinnamon mixture and rub into the butter to combine.
  6. Working from the long edge, roll the dough into a log, pinching the ends so it stays together. Using a serrated knife or dental floss(even better!), cut the dough into 8 equal buns. Place into prepared pan.
  7. Allow dough to rise a second time. Cover the pan with a cloth and let rest in a warm place for 1 hour.
  8. Preheat the oven to 375°F. Bake for 20-30 minutes, until the cinnamon buns are golden brown on top.
  9. While the cinnamon rolls are baking, make the cream cheese frosting. Combine all frosting ingredients in a bowl and whisk until combined.
  10. Once the cinnamon rolls are out of the oven, cool for 10 minutes. Microwave the frosting for 10-15 seconds to thin it out slightly, then spread over warm cinnamon rolls and serve!


*For the vegan cream cheese we used Miyokos! You could also use Daiya or Kite Hill, but we found Miyokos gave the best consistency.

Keywords: gluten free vegan cinnamon rolls, vegan cinnamon rolls, gluten free cinnamon rolls

vegan gluten free cinnamon rolls recipe



These cinnamon rolls are the best gluten free vegan cinnamon rolls I have ever made! They turned out amazing. Thank you for the recipe!


This recipe was tricky for me. Admittedly, I’m new at gluten free baking but there were a few places I would’ve loved more direction. My dough didn’t double in size. It didn’t look like it rose at all. The salt wasn’t in the directions, only the ingredients, so I realized afterwards it was forgotten. Then when I rolled out the dough, the directions say to add melted butter but it doesn’t have that as an ingredient, unless the 1/4 c for the dough was supposed to be split. Can I use a dough hook to knead the dough next time? Does it need to be for 15 minutes or just until the dough looks smooth? I might’ve shortened the knead time this time around. I’m hopeful I can try again and get a better result!

Sofi | Broma Bakery

Hi Natalia! I’m so sorry about the confusion. The salt should be added in with the flour 🙂

You can definitely use the dough hook to the knead the dough, we just like the control you have with kneading it by hand. When you use a dough hook it’s easy to over knead your dough which can lead to a tough dough. That being said, you totally can knead the dough with the hook if you’re not looking for an arm workout (I get it–it’s exhausting!!). I would probably shorten the time to 8 minutes with the dough hook or a little longer if it’s not looking smooth. Where are you letting the dough rise? It should definitely have doubled in size! It sounds like your yeast might have been dead/inactive! You’ll also want to make sure that the area the dough is rising in is warm enough, so crank up the heat to create a warm environment!

Again, so sorry for the confusion! Hopefully next time goes better. Let me know if you have any more questions! Here to help 🙂

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