These really are The Best Gluten Free Cinnamon Rolls! They’re soft, delicious and vegan too! Perfect for a special breakfast!
You guys, I’m really proud of this recipe! I mean, I like all the recipes I share with you, but perfecting the best gluten free cinnamon rolls has been a project of mine for a while now. When I started this blog (almost exactly 3 years ago!) I was not a baker at all. I baked a little bit before I started eating gluten free, but once I went gluten free all the baking went out the window.
Except for this one recipe that used a gluten free cake mix 🙂 But, fast forward 3 years and I’m presenting you with the best gluten free cinnamon rolls! They’re soft, fluffy, cinnamon-y and they just happen to be vegan too.
HOW TO MAKE GLUTEN FREE CINNAMON ROLLS
There are a few steps involved with these cinnamon rolls, but all of them are pretty easy. You just make the dough, roll it out, sprinkle it with cinnamon and sugar, roll it up, slice it and pack it into a skillet. Then 20 minutes later you have the best gluten free cinnamon rolls you’ve ever eaten! I’ve raved about Bob’s Red Mill 1:1 Gluten Free Baking Flour before, and it’s still the only flour I use for baking.
I’ve used this flour in so many recipes and love it because it’s all you need. You don’t need to use 20 different types of flours that are hard to find and that you’ll never use again. I’ve used it in creating my own recipes as well as subbing it in recipes that call for regular flour and it works great every single time!
It’s made with sweet rice flour, brown rice flour, potato starch, tapioca flour, sweet white sorghum flour and xantham gum. It makes these cinnamon rolls light and fluffy and so delicious! They’re great for a holiday or weekend breakfast and I’m certain that your non-gluten free friends will love them too!
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The Best Gluten Free Cinnamon Rolls {Vegan}
- Total Time: 1 hour 50 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
These Gluten Free Cinnamon Rolls are soft and flavorful and perfect for a special breakfast!
Ingredients
- 2 cups unsweetened almond milk, or other favorite kind of milk
- 6 tablespoons unsalted non-dairy butter, or regular butter
- 1 (1/4 ounce) package rapid-rise instant yeast
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour
Filling:
- 1/4 cup unsalted non-dairy butter, or regular butter
- 1/2 cup light brown sugar
- 1 tablespoon + 1 teaspoon ground cinnamon
Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon unsweetened almond milk
Instructions
- Add the almond milk and butter to a medium sized pot and heat until butter is melted. Transfer to a large bowl and let cool to the temperature of bath water (about 110 degrees F). Once cooled, add the yeast, stir, and let sit for 10 minutes. Then, add the sugar, salt and vanilla extract and let sit for another minute.
- Add the flour to the milk mixture 1/2 cup at a time and stir well in between each addition. Add flour until dough forms a ball that isn’t sticky. You may need to add a few more tablespoons of flour or you may not need the entire 4 cups. Form dough into a ball, cover with plastic wrap and let sit in a warm place for 1 hour.
- Pre-heat oven to 350 degrees Fahrenheit. Mix the brown sugar and cinnamon together in a small bowl. Cover a large cutting board or counter top with plastic wrap and then lightly flour it (You will probably need to overlap two pieces of plastic wrap). Roll dough out until it’s about 1/4 inch thick and 20×15 inches wide. Cut the edges off so that they are straight.
- Spread the dough with the softened butter and then evenly sprinkle it with the cinnamon sugar mixture. Use the plastic wrap to roll dough (long side) into a cinnamon roll. Cut roll into pieces that are 1 inch thick and place into a medium sized cast iron skillet or oven safe dish. Bake cinnamon rolls for about 20-25 minutes, until cooked through.
- While cinnamon rollls are baking, add the glaze ingredients to a small bowl and mix until smooth. Top cooked cinnamon rolls with desired amount of glaze. Cinnamon rolls are best when eaten immediately. They can be re-heated and eaten later as well, but best when served warm.
- Prep Time: 80 mins
- Cook Time: 30 mins
- Category: Breakfast, Gluten Free, Vegan
- Method: Oven
- Cuisine: American
Adapted from Minimalist Baker
You might also enjoy these Orange Cranberry Cinnamon Rolls!
Hey, that looks sooo delish!
I was wondering, could I use ghee butter or coconut butter/oil instead of the non-dairy butter?
Also, could I use stevia or xylitol instead of regular sugar?
Hi Francini, yes you can definitely use a butter substitute! I don’t really have experience with stevia or xylitol so I’m not 100% sure, but I think that would work!
Loved these! A+
Yah!! I’m so glad you enjoyed them 🙂
Is there any way I can substitute the yeast???
Hi Ana, unfortunately I’m pretty sure you need the yeast in this recipe. It isn’t like regular dough though, so you might be able to get away without it, but I haven’t tried it myself.
I have never before baked any kind of bread or roll from scratch. My 18-year old daughter was diagnosed last week as highly gluten, lactose, soy, and corn allergic. Our Christmas breakfast tradition is to have cinnamon rolls and I did not want her to have to miss out or eat something she shouldn’t. We made this recipe last night, substituting coconut oil (1:1) for all butter in the recipe. Additionally, we sprinkled lots of extra cinnamon sugar on top of the rolls as soon as they came out of the oven. They turned out perfectly, with delicious taste and texture!! Thank you SO much for this great recipe that let her enjoy Christmas morning without feeling the least bit deprived or left out. Merry Christmas and God’s blessings — as you have blessed us.
Aw, your comment just made me so happy!! I’m so glad your daughter enjoyed these and that they allowed her to not miss out on your special tradition!! Merry Christmas to you and your family! I hope you have a wonderful day! 🙂
I have these in the oven right now for Christmas breakfast (making ahead of time!) and they look and smell AMAZING and just like the “real” deal! I have been nervous to try baking gluten free and vegan but this recipe is turning out fantastic and I can try wait for everyone to sink their teeth into them on Christmas morning!
I’m so glad to hear they came out well! I hope you enjoyed them! Merry Christmas!
Made these rolls this morning…they were easy & really good. Usually I make “regular” cinnamon rolls, but needed a gulton free, egg free and dairy free batch. Thanks to google, I found Izzy’s recipe & blog. The dough is a little different to work with, but fun, and the plastic wrap is a must for rolling it out. The family said they liked them…between bites and rolls! Thanks Izzy, and great pictures by the way!
I’m so glad to hear you enjoyed them!! Yes, the plastic wrap is a must, but it makes it work! Merry Christmas!
These were by far the best gluten free cinnamon rolls I’ve had since being diagnosed with Celiac Disease in 2014!!!!! I’ve been using this cup for cup flour for awhile and was very excited to find your recipe on Pinterest. Thank you for posting.
That is so great to hear, Edy!! I’m so glad you enjoyed them 🙂
One of the better gluten free recipes we have tried for cinnamon rolls. Easy to make.
Yah! So glad they were easy to make!
So, I just finished making these. The dough was very difficult. I think I ended up using close to 8 cups of flour to get to a ‘not sticky’ consistency. I used Bob’s Red Mill All Purpose Baking Flour. It was difficult to roll out; but rolling on a plastic wrap base sprinkled with more flour really helped when trying to roll the dough up before cutting into buns. They are on the dry side (probably from all the extra flour); but they are tasty and I would probably make them again despite the difficulties. The dough rose really well also. Oh, and double the icing!!
Hi Terry, I’m sorry you had to use a lot more flour. I used Bob’s Red Mill 1:1 gluten free baking flour which is different than their all purpose one, maybe that is why you had to use more? I’m glad they were at least tasty though! 🙂
Can you sub for an all purpose gluten free flour?
I’ve only ever made this with Bob’s Red Mill GF AP flour so I’m not sure if anything else would work well unfortunately
I tried making these, but they didn’t seem to bake in the oven? They just got very hard, and didn’t brown at all. They also didn’t rise in the oven.
Any suggestions on what I can do for next time??
Hi Jennifer, sorry about that. It’s gluten free dough, so it doesn’t rise the same way regular dough would. Mine didn’t turn brown either, but they also didn’t get hard. They just got cooked and weren’t doughy anymore. Sorry yours were hard.
I tried making these twice and didn’t work at all!!
Hi Natalie, I’m sorry they didn’t work. Can you be more specific about what part didn’t work?
Thanks for posting this Gluten free version! Minimalist Baker always has fantastic recipes, many of which are gf but this one wasn’t so I’m so happy I found your modified one! Xoxo
My pleasure! I hope you enjoy!
You have salt listed in the ingredients but, not in the instructions. When or do I put this in? Thanks.
Sorry about that! Put it in when you put the sugar and vanilla in 🙂
Have you tried just placing on a baking sheet to make individual rolls?
Do you mean rather than baking together in a pan? That should work just fine!
Cinnamon rolls need to be touching in order for them to bake properly so I wouldn’t bake them individually
Im going to try these for Christmas morning. We have both egg and gluten allergies in our family, these will be perfect! Thanks for sharing!
I hope you all enjoy them!! Happy holidays 🙂
Could these be refrigerated overnight prior to baking? Trying to make Christmas morning a little easier. Would love to completely make the day/night before and then just take out the next morning and pop in the oven.
Hi Amber, I haven’t done that myself, but I think that would work great!
Hi Amber, I have the same question you had. Did you ever try refrigerating these overnight prior to baking? Would love to make these for a brunch tomorrow.
Thanks!
Hi Joy, I think it would definitely work! I’ve found that when I refrigerator the dough before baking it can kinda have a strong yeast smell when I go to use it but I don’t think that effects the flavor once baked 🙂
Hi Joy,
Did you try preparing these the night before? If so how did it go? And at what point did you get to the night before?
Thanks,
Nicole
If you’re planning on putting in the fridge do not allow the yeast to rise or set beforehand when you first make them put them in the fridge immediately and then the next day let then rise before baking.
Hi Jessica,
Can you elaborate? I am a beginner and I don’t know where to prep, stop (night before) and then continue the next morning.
Thanks,
Nicole
Nicole, I’m pretty sure she means make the entire recipe but don’t let it rise one hour before refrigerating. After the dough is mixed put in the fridge and take out at least one hour (but I would probably do 1/ 1/2 or 2 hours since it will be cold and need longer to warm up to rise. If it is like normal dough you’ll be able to tell that it has filled with air some and looks fluffy. If you touch it with your finger it should feel like it can be squished down, like pushing the air out) then roll and bake as directed. At least that’s what I would do. Good luck!
Thanks Elaine!!
OMG lady, these look to die for! I’ve been really wanting to make cinnamon rolls for months, sooo I think I might need to try these out. Like RIGHT NOW!
We have got to try these! Perfect! I love it!
I think you guys would love them, Annie!!
These sound and look delicious!! Do you have nutritional info for these rolls?
Thanks, DJ! Unfortunately I don’t have the nutritional info, but there are a few sites you can use to look it up, such as MyFitnessPal.com 🙂
Gluten free cinnamon rolls are so hard to get right – I know from several failed attempts! These look great and I can’t wait to try them.
They really are hard to get right, Karen! Thanks so much 🙂
Soooo butter is now part of a vegan diet?
I specifically state to use non-dairy butter… I only put “or regular butter” for the people who came just looking for a gluten free cinnamon roll recipe and don’t need it to be vegan
How do you store them? I know gluten free baked goods don’t do well in the fridge
I would either store on the counter or if you store in the refrigerator you may want to pop them in the microwave for a few seconds before eating.
We made these for Thanksgiving this year because I am gluten free and egg free and let me tell you- they were heavenly! I’ve attempted a few different gluten free cinnamon rolls and none were as gooey and delicious as these ones (they are not fluffy, but the taste makes up for that). My whole family (who is not GF) agreed that they were very delicious and not lacking any gluten, the whole batch was devoured. (: It is now April and I have been craving these ever since Thanksgiving, so going for the second time around. Can’t wait to eat these again in a few hours.
I’m so glad you hear you enjoyed them!!