Gluten-Free Vegan Cinnamon Rolls

Gluten-Free Vegan Cinnamon Rolls

Stop everything and make these. Right this second.

You know when you ace something and you are completely shocked? 

I got offered my dream job but I totally bombed the interview.

I aced my test but I only studied for five minutes. 

I nailed these gluten-free and vegan cinnamon rolls ON THE FIRST TRY.

Say what? Don’t worry, I’ve tested them a few more times since for “quality control”. AKA I really just wanted to see how many cinnamon rolls I could shove into my face before I got sick of them.

The answer has yet to be found. 

Because they’re good. They are just that good people.

Can we talk holiday baking for a sec? I am a huge believer in homemade gifts for the holiday season. I’m actually a huge believer in practical gifts. Gifts that don’t take two seconds to pick out at the store. Don’t get me wrong, I’m grateful for all jesters buuuuut there’s nothing like receiving a beautiful baking dish filled with homemade cinnamon rolls. Or a beautiful tin brimming with holiday cookies. There is something so thoughtful and sentimental about it. You’ll always remember that one time your aunt made you freshly baked cinnamon rolls vs that one time she bought you a Target dollar bin scarf and a three dollar candle.

If you are a little lost on what you should purchase this holiday season, let me take the guess work out of it. Make these instead and create some memories. 

Gluten-Free Vegan Cinnamon Rolls


Gluten-Free Vegan Cinnamon Rolls

Course Breakfast
Keyword gluten free, grain free, vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 rolls



  • 3/4 cup Unsweetened Cashew Milk
  • 2 tbsp Maple Syrup
  • 2 tbsp Miyokos Butter
  • 1 packet Active Rise Yeast


  • 2 cup Gluten-Free Flour Blend
  • 1 cup Almond Flour
  • 2 tbsp Maple Syrup
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 4 tbsp Miyoko's Butter cut into cubes


  • 3 tbsp Miyoko's Butter
  • 1 1/2 tbsp Molasses *see notes
  • 1/2 cup Coconut Sugar *see notes
  • 1 1/2 tbsp Cinnamon


  1. In a small microwave safe bowl, heat the cashew milk until 110 degrees F or warm to the touch but not too hot. Stir in the rest of the "wet" ingredients. Set aside for 10 minutes to let the yeast activate. The yeast should puff up (otherwise it's expired).

  2. While your yeast is activating, cut the butter into the "dry" ingredients. You can do this by using a pantry cutter, fork or you can use my favorite method- the food processor. Pulse the butter a few times or until the dough resembles course crumbs.

  3. Add the "wet" ingredients mix into the crumbled "dry" ingredients. Pulse an additional few times until the dough starts to form a ball. You don't want to over handle the dough.

  4. Flour a flat surface liberally with GF flour. Knead the dough 2-3 times with your hands to completely combine it. Using a rolling pin, roll the dough out into a large rectangle. You'll want the dough to be no more than 1/4 inch thick.

  5. Melt the butter and molasses in a small microwave dish. Pour the melted mixture all over the dough. You may need to use a spatula to spread it out. Sprinkle the coconut sugar and cinnamon over the dough next. 

  6. Being very gentle, start to roll the dough into a long cylinder. I start from one corner and slowly move inward while rolling. Try to get the dough as tight as possible without ripping it.

  7. Cutting the cylinder into 7-8 rolls. Grease an 8x8 dish with coconut oil before placing your rolls in the center. You want them to be fairly close to each other if not touching. Cover the cinnamon rolls with a kitchen towel and set in a warm place. I set mine rolls ON (not in) my oven and turn the oven on to 350 degrees F to let it preheat. 

  8. Once your oven is preheated and your rolls have sat for 30 minutes, it's time to bake! Put them in your oven for 30 minutes or until the tops are golden brown. Let them cool for at least 10 minutes before digging in (trust me, my mouth is still burnt!)

Recipe Notes

* If you would rather use brown sugar, you can replace the brown sugar for the molasses and coconut sugar. Simply use 1/4 cup brown sugar instead of the 1/4 cup coconut sugar.

**I topped mine with a little more Miyoko's Butter but you could easily make a glaze for them by using powdered sugar, dairy free milk and maple extract.

This recipe was loosely adapted from The Minimalist Baker Gluten-Free Cinnamon Rolls

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