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
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 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!
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.
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!
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!
May your day be filled with gooey vegan cinnamon rolls!
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.
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.
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.
In a small bowl, combine the brown sugar and cinnamon for the filling. Lightly grease a 9 inch round baking pan. Set both aside.
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.
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.
Allow dough to rise a second time. Cover the pan with a cloth and let rest in a warm place for 1 hour.
Preheat the oven to 375°F. Bake for 20-30 minutes, until the cinnamon buns are golden brown on top.
While the cinnamon rolls are baking, make the cream cheese frosting. Combine all frosting ingredients in a bowl and whisk until combined.
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!