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!
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.
Video
Notes
To freeze cinnamon rolls:
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.
Transfer the rolls to a bag and freeze them for up to 3 months.
The night before baking, Place them on a parchment-paper-lined pan and let them thaw/rise on the counter overnight.
In the morning you can bake the rolls and make the icing!
To make cinnamon rolls the night before:
Place sliced cinnamon rolls in the pan lined with parchment paper.
Cover and place in the fridge overnight.
The next day, remove from the fridge and preheat the oven.