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!
Can I prepare all the way to rolling into a cylinder the night before then cut them in the morning to cook? Or can they not sit over night?
Sorry for the delay in replaying, but yes that would work
I just baked these and WOW these are delicous! I ran over to my computer to let you know how successful this went. I know you know, but these are..going to be gone by the end of the night. THANK YOU!
That is SO nice to hear!! Thank you!!
Hi! They taste GREAT, but it has a funny texture, so I’m sure I didn’t something wrong. I made the dough last night, put it in a gallon sized ziplock bag, and had it in the fridge until this morning. I left the dough out to prove this morning for about 2 1/2 hours—I didn’t see much rise/texture change. The dough was kind of wet (or maybe oily?) when I put it in the fridge and after proving, but it wasn’t sticky. I suspect that I went wrong with the wet dough and/or the proving process. Should I have continued to add flour to create a less wet dough? According to your pictures, it looks like your dough wasn’t as shiny as mine, but I can’t be sure. Please help! And thank you for this recipe!!!!
Hi Tiff, I haven’t let the dough sit overnight before, so maybe that is why? They are gluten free so the texture isn’t going to be perfectly fluffy like regular cinnamon rolls, but it should be pretty good. I would recommend adding a little more flour, at least to help roll it out, if the dough seems really wet. I hope that helps!
The dough itself seems like it should be sweeter. Has anyone added sugar to the dough ingredients with good results?
These were good but definitely needed more than 25mins in the over. Definitely closer to 45mins. Loved the taste though!
Glad you enjoyed them! Sorry the timing was different for you though
Only just trying to move to gluten free having realised my body is not great with gluten. These sound delicious. Looking forward to trying to make them.
Would be brilliant for Xmas morning breakfast
They’re so good for Christmas morning! I hope you enjoy! 🙂
Elaine, so cool for you to respond to Nicole as you did.
I would like to try this recipe for my husbands birthday tomorrow.. my question is I have a package of Bob’s red mill gluten free cinnamon raisin bread mix in the cupboard… anyone ever used this to make this recipe?? Thanks in advance!
Can I cut this recipe in half without messing up the end result? It’s just the hubby and I but I’m the one that has a very restricted diet (over 100 food allergies over here…geesh????). These tasty baked goods help me keep weight on and this makes the hubby, my doctor and my belly happy. I use the 1 to 1 to make fried chicken. The hubby inhales it before I can get it on the dinner table.
That should work!
These were delicious! I made them for a brunch this morning with dairy free & gluten free friends.
I made them the night before & baked in the morning. I followed the recipe all the way thru but DID NOT leave the dough to ride. I then rolled it onto a Saran Wrap covered baking sheet & tightly covered & put in fridge overnight. The next morning, the roll was very limp & wet, as the sugar had started to melt. You know what? No problem! I had a greased glass pan, cut approximate roll sized slices & pinched them into the pan- it was like s cinnamon roll casserole & looked great when done.
Dough needs SEVERAL hours to come up to temp & get puffy. I ended up putting the rolls in a slightly warm oven for about an hour. I made double recipe for 8 people & almost the entire pan was devoured. I also made the yummy egg & potato cups.
For the glaze: a pinch of salt & small squeeze of lemon reduce the sweetness.
That’s so nice to hear!! I’m glad everyone enjoyed them and that they worked well to make the night before! Thanks!! 🙂
I made these for my husband and sister— I’m gluten free, my sister is gluten & dairy free, and my husband is neither. But all 3 of us couldn’t stop eating them. Everyone loved them! Even my in-laws 😉 Thank you for this recipe! I can’t wait to make it again!
To make it dairy free, instead of dairy free butter for the dough and the filling, I used coconut oil and it turned out great!
That is so great to hear! I’m glad everyone enjoyed them and it’s good to know the recipe works with coconut oil instead of vegan butter! 🙂
Just baked the cinnamon buns and so good, I’ve been a cilac for 30 years and it’s so nice with the different flours to be able to bake some really delicious recipes. I must admit over the years made lots of duds. Since I didn’t have the Bob Mills 1 on 1 flour which by the way is good, I substitute my gluten free mixed which is 3cups rice flour, 1cup potato starch, 1/2 cup tapioca starch, I then only used 3 cups of this and added 1 cup of sweet rice flour, added 2 teaspoons of xanthan gum. I also put the mixture right away out on the counter with the plastic wrap and more rice flour, mixed it to a nice ball and flatted it out and continued to add the sugar, rolled up and cut then put in my pan to rise for an hour. Baked a good 25 minutes and here is the results hope I can send the pictures.
I’m so glad you enjoyed them! And also glad to hear that they still worked out with using a different flour blend! 🙂
If I make these the night before for Christmas morning, is it best to bake them and then reheat in the oven? Or should I have them ready to bake in the morning?
I think either would work well! My only thought is that they might get a little dry if you bake them the day before.
Do you have to use the 1:1 flour, does it make a difference in the recipe?
Hi Ann, I’ve only made it with the 1:1 flour so I’m not 100% sure if would work with another one. You might just have to adjust the liquid content but that should be pretty easy!
Oh my goodness these are THE BEST vegan gluten free cinnamon rolls I have EVER had! they are fluffy and delicious!! I used the gluten free King Arthur Flour, and a little bit of the Trader Joes gluten free flour. AMAZING JOB! 🙂
Awesome!! I’m so glad you like them! 🙂
Instead of instant rapid rise yeast, could “regular” yeast be used? Maybe by starting in warm liquid then subracting that liquid from the overall amounts?
Hmm, baking is so scientific that I can’t say for sure that it would work since I haven’t tried it myself but you could always test it out! Sorry I don’t have a better answer for you!
Could this dough be made the night before? Or even make the rolls the night before and bake the following morning?
Yes, it can definitely be made the night before and I think it would work if you made the rolls the night before as long as you sealed them up well with plastic wrap 🙂
Could domata flour be used., it’s cup for cup exchange., let me know., thks. They look great.
Hi Ada, I can’t say for 100% sure since I’ve never used it myself. The consistency of the dough might be a little bit different, but you could probably just adjust the recipe if so (by adding more flour if needed, or less). Good luck!
I made this top 8 free (used rice milk) and my kids loved it!!! My whole family tried a bite (still working on accepting gluten free cooking) and great reviews all around. 🙂
Thank you for your dedication so that my allergy kiddos can enjoy cinnamon rolls again!!!
That is so nice to hear, Danielle!! I’m glad your kids were able to enjoy cinnamon rolls again, that truly makes me so happy to hear! 🙂
FYI- I have been told that Bob’s Red Mill baking flour does act differently in baked goods than the Bob’s 1 to 1, so I will buy that the next grocery trip. Glad to see the recipe calls for almond milk, I have to sub the butter for coconut oil. Would margarine work as a sub for butter?
Yes, the 1 to 1 is different than the regular one! Margarine would work great for butter! 🙂