Soft and pillowy cinnamon rolls swirled in cinnamon and brown sugar. It’s hard to believe these cinnamon rolls are gluten-free and vegan! With step-by-step instructions, it’s so simple to make a batch of homemade cinnamon rolls.

gluten free and vegan cinnamon roll on plate with icing dripping down side

This post is sponsored by Bob’s Red Mill. All opinions are my own!

I’m a big-time cinnamon roll fan. From a classic cinnamon roll to fun flavors like carrot cake, it’s safe to say they are a favorite of mine.

This recipe was a challenge for me because it is gluten-free! Now typically cinnamon rolls depend on that gluten to get a nice rise.

So what’s the secret?

A gluten-free pizza dough kit! (affiliate)

This pizza dough kit works wonders in cinnamon rolls because the blend is made to work with yeast. PLUS the kit includes a packet of yeast! Most GF flour blends out there don’t include enough ingredients to react with yeast like we need it to. Until now, my friends!

ingredients for gluten free and vegan cinnamon rolls

Ingredients for gluten-free vegan cinnamon rolls

Dough:

Filling:

  • Vegan butter
  • Brown sugar
  • Cinnamon

Icing:

  • Powdered sugar (ensure it’s vegan)
  • Vegan butter
  • Vanilla extract
  • Almond milk

active yeast in measuring cup

How to wake up the yeast

The very first thing I like to do when baking with yeast is wake it up. Nothing is worse than making a recipe and when you give it time to rise, it makes no movement.

A way you can fix that is by waking up the yeast first. It ensures it’s alive and ready to be used in a recipe.

Ok, so how do we wake up the yeast

  1. Measure out the almond milk and place it in the microwave for about 40 seconds.
  2. Dip a clean finger into the almond milk. It should feel slightly warm, but not hot. If it’s hot, let it cool as heat will kill the yeast.
  3. Add a pinch of sugar to the almond milk (yeast loves sugar) and add the packet of yeast. No need to stir.
  4. Let the “yeast bath” sit for about 10 minutes.
  5. After 10 minutes, there should be bubbles formed at the top (as shown in the photo above). This means your yeast is alive, active, and ready to go!

cinnamon roll dough in mixing bowl

How to make gluten-free vegan cinnamon rolls

  • The first step is to make the dough. While the yeast is waking up, whisk together all the dry ingredients, saving some of the gf flour for kneading.
  • Once the yeast is ready, stir the other wet ingredients (cooled melted butter and vanilla) to the yeast and give it a good stir.
  • Add the wet ingredients to the dry and mix with a rubber spatula until just combined.
  • The dough will look crumbly and floury. This is expected! It’s time to knead the dough out and watch it all come together.

cinnamon roll dough in bowl before and after rising

  • Use the reserved gf flour to dust a clean counter and knead out the dough. When ready, the dough will feel like a soft and slightly sticky ball.
  • Place the dough in an oiled bowl, cover, and let rise (or proof) for 1 hour.

In the images above, the dough on the left is pre-proofing and on the right is after 1 hour.

hands mixing ingredients for cinnamon filling

Make the cinnamon roll filling

This is my favorite technique when it comes to cinnamon roll making!

You want to work with very soft butter (in our case vegan butter!) to make a smooth, yet spreadable mixture.

I prefer this method over brushing melted butter and sprinkling a cinnamon-sugar mixture on top of the dough because it ensures every area has an equal amount of butter, sugar, and cinnamon!

instructions on how to roll cinnamon rolls

Now it’s time to get rolling!

  • Roll out the dough on a floured surface (again using some of the reserved pizza dough mix) fig. 1
  • Spread on that delicious cinnamon sugar filling, leaving about half of an inch around the edges fig. 2
  • Roll it nice and tight! Pushing in the edges as you roll fig. 3
  • Slice into 8 equal pieces fig. 4

Note: You will get some cracking in the dough when rolling. That’s just the nature of gluten-free rolls. However, the pizza dough kit is the BEST gluten-free solution I’ve ever tried and feels the closest to working with all-purpose flour.

cinnamon rolls in oven before being baked

Place the rolls in a parchment paper-lined pan, cover, and let sit for 45 minutes for one last proof.

Once that’s complete, it’s time to bake! Put the rolls in a preheated oven for 30-35 minutes.

hands whisking icing in glass mixing bowl

How to make icing for cinnamon rolls

While the rolls are proofing and baking, it’s time to make the final touch – icing!

Whisk together the powdered sugar, vanilla, melted butter, and milk until a nice smooth consistency is made.

Tip: If there are clumps in your icing from the powdered sugar, you can put the icing in the microwave for about 15 seconds then whisk again. This should vanish all the clumps!

Note: Not all powdered sugar is vegan! Try looking for an organic brand as this will ensure it’s vegan.

cinnamon roll on plate with pan of cinnamon rolls in background

How to store cinnamon roll leftovers

Leftovers keep in the fridge for about a week.

To reheat, use the microwave or place one on some foil and bake it in a 350F oven for 10 minutes or until heated through.

two cinnamon rolls on plates with Bobs Red Mill pizza dough mix

Can you freeze cinnamon rolls?

Yes! The best way to freeze cinnamon rolls is before baking. Here’s my recommended method:

  1. After you slice the cinnamon rolls, place them on a parchment-paper-lined baking sheet and pop it in the freezer for a couple of hours until the rolls are frozen.
  2. Transfer the rolls to a bag and freeze them for up to 6 weeks.
  3. The night before baking, Place them on a parchment-paper-lined pan and let them thaw/rise on the counter overnight. 
  4. In the morning you can bake the rolls and make the icing!

cinnamon roll on plate with bite taken out.

If you tried these vegan and gluten-free cinnamon rolls, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

If you like this vegan cinnamon roll recipe, then you’ll LOVE:
Vegan Cinnamon Rolls
Carrot Cake Cinnamon Rolls
Vegan Pumpkin Cinnamon Rolls

gluten free and vegan cinnamon roll on plate with icing dripping down side

Gluten-Free Vegan Cinnamon Rolls

Print Recipe
Pin Recipe
These soft and pillowy cinnamon rolls are SO GOOD it's hard to believe they are GF and vegan! With step-by-step instructions, making homemade cinnamon buns has never been easier!
Course Breakfast, Brunch, Dessert
Cuisine American, Vegan
Keyword easy vegan cinnamon rolls, gluten free cinnamon rolls, vegan brunch recipes
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Servings 8 cinnamon rolls
Calories 391kcal
Author Amanda

Ingredients

Dough:

  • 1 package GF pizza dough mix
  • 3/4 cup unsweetened vanilla almond milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup vegan butter melted and cooled (I like Earth Balance baking sticks)
  • 1/4 cup cane sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Filling:

  • 1/4 cup vegan butter very soft
  • 1/2 cup brown sugar can substitute with coconut sugar
  • 1 Tablespoon cinnamon

Icing:

  • 1 cup powdered sugar
  • 1 Tablespoon vegan butter melted
  • 1/2 teaspoon pure vanilla extract
  • 2-3 Tablespoons unsweetened vanilla almond milk

Instructions

To Make the Dough:

  • Open package of pizza dough mix and remove yeast packet. Line a cake pan with parchment paper and set aside.
  • Wake up yeast: Microwave almond milk for about 40 seconds. Should be lukewarm. Add a pinch of sugar and one yeast package. Mix until combined and let sit for 10 minutes. Yeast will be bubbly and frothy when ready.

  • Add vanilla and melted butter to the active yeast bath. Stir to combine.
  • In a large mixing bowl, whisk together pizza dough mix (reserving about 1/4 cup for kneading), sugar, salt, and baking powder. Add liquid mixture to the dry ingredients and stir with rubber spatula. The dough might look floury and crumbly and that is okay!
  • Use reserved flour blend and dust a clean surface. Transfer the dough to the surface and knead for 5-10 minutes. Only add more flour if the dough begins to stick to the surface or your hands. If the dough is too dry and crumbly, add a tiny amount of water. When the dough is ready, it will be slightly sticky and spring back when you press it.
  • Add a small amount of oil to a clean bowl to coat the bottom and sides. Add the dough and give it a swirl around the bowl so all sides are covered in oil. Cover the bowl with plastic wrap or a kitchen towel and let rise for 1 hour. The dough should puff up.

To Make the Filling:

  • In a small bowl, mix softened butter, sugar, and cinnamon. The mixture should be smooth and spreadable.

Assemble Rolls:

  • Remove plastic wrap and transfer to a floured surface. Roll into a 9x13" rectangle. The dough will be about 1/4 inch thick.
  • Add filling and smooth out with a rubber spatula. Roll tightly starting from the shorter side. Push in the sides as you roll so it stays uniform.
  • Cut the dough into 8 even pieces. Place in prepared pan. Cover with a towel and let sit for 45 minutes. If you want to make these rolls in advance, now is a good step to stop. You can keep unbaked rolls covered in the fridge overnight or in the freezer for 6 weeks. See notes for further instructions.

Bake Rolls:

  • Preheat the oven to 350 degrees Fahrenheit.


  • Bake for 30-35 minutes. Remove from oven and let cool before adding icing.

To Make the Icing:

  • Whisk together all the ingredients for icing in a bowl. Add more powdered sugar or butter for a thicker frosting and more almond milk for a thinner icing.
  • Pour icing over baked and slightly cooled cinnamon rolls. Serve warm. Leftovers keep in the fridge for about 1 week.

Notes

To freeze cinnamon rolls:
  1. After you slice the cinnamon rolls, place them on a parchment-paper-lined baking sheet and pop it in the freezer for a couple of hours until the rolls are frozen.
  2. Transfer the rolls to a bag and freeze them for up to 3 months.
  3. The night before baking, Place them on a parchment-paper-lined pan and let them thaw/rise on the counter overnight. 
  4. In the morning you can bake the rolls and make the icing!
To make cinnamon rolls the night before:
  1. Place sliced cinnamon rolls in the pan lined with parchment paper.
  2. Cover and place in the fridge overnight.
  3. The next day, remove from the fridge and preheat the oven.
  4. Bake according to instructions.

Nutrition

Serving: 1cinnamon roll without icing | Calories: 391kcal | Carbohydrates: 21.4g | Protein: 0.6g | Fat: 11.4g | Saturated Fat: 5.1g | Cholesterol: 20mg | Sodium: 380mg | Potassium: 157mg | Fiber: 0.7g | Sugar: 15.2g | Calcium: 113mg
Tried this recipe?Mention @themindfulavocado or tag #mindfulavocado!

Please note this post may contain affiliate links which do not impact the cost to you but gives me a small commission. Thank you for your support!

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