Gluten Free & Vegan Cinnamon Rolls are the perfect breakfast or dessert item. Chewy, soft, and homemade, you’ll never need another Cinnamon Roll Recipe again! Free of many allergens and can even be made nut free.
Gluten Free & Vegan Cinnamon Rolls
Gluten Free & Vegan Cinnamon Rolls
Gluten Free & Vegan Cinnamon Rolls
Gluten Free & Vegan Cinnamon Rolls

Gluten Free & Vegan Cinnamon Rolls

Author: Eat Gluten Free AZ


  • 1/4 C Vegan Butter
  • 1 C Vegan Milk I used almond milk, but if you are allergic to nuts other milk types will work.
  • 1 TBSP Sugar
  • 1/3 C Sugar
  • 1 Packet of Yeast
  • 1 Bob's Red Mill Egg Replacement You can use a real egg if you are not vegan or if you do not have an egg allergy.
  • 2 1/2 C Bob's Red Mill Gluten Free 1-1 Flour
  • 1 TSP Baking Powder
  • 1/4 TSP Salt

Filling Ingredients

  • 1/2 C Sugar
  • 2 TBSP Cinnamon
  • 1/3 C Vegan Butter Soft but NOT MELTED

Icing Ingredients

  • 2 TBSP Vegan Butter
  • 1 C Powdered Sugar
  • 1/2 TSP Vanilla Extract


  • Add butter, milk, and 1 TBS sugar into a large bowl bowl and microwave until temperature reaches 110 degrees. (About 45-50 seconds) Add in yeast and stir gently. Let it sit until foamy (about 5-8 minutes). Add in egg or egg replacement and the remaining 1/3 C. sugar.
  • Add in flour, baking powder, and salt. Stir to combine until mixture is just incorporated with small lumps.
  • Cover bowl with damp towel and place somewhere warm to double in volume for 45 minutes. You can use the oven by setting it to 100 degrees or place by a warm window.
  • Combine sugar and cinnamon from the filling ingredients in a small bowl and set aside. Grease a 9" round cake pan or pan of your choice.
  • After 45 minutes place the dough onto a large sheet of parchment or wax paper. The dough should feel soft so don't be surprised when it doesn't feel like traditional cinnamon roll dough. Using a rolling pin roll the dough into a rectangle. I used a measuring rolling pin that rolls to 3/8 of an inch. IT IS VERY IMPORTANT YOU DO NOT ROLL THESE TOO THIN!
  • Using your fingers gently spread the soft butter over the dough leaving 1' clear at the bottom. Sprinkle the cinnamon sugar mixture and spread evenly still leaving 1' clear at the bottom. Using your hands gently roll the dough from top down. Slice the log into 8 cinnamon rolls and place in 9' cake pan.
  • Preheat oven to 100 F or the lowest it will go. Mine only goes down to 170 F. Place cinnamon rolls in the oven to rise again for 10 minutes. After 10 minutes set oven to 350 F and bake rolls for 16-20 minutes or until golden brown on top.
  • Let rolls cool for 15 minutes and then make the icing. If you add the icing while the rolls are still hot they will absorb all the icing. Add ingredients for the icing into a bowl and whisk until smooth. Spoon icing on top of the rolls.


Baking powder contains corn. If you are allergic or have an intolerance you can use 1 TSP Lemon Juice or Apple Cider Vinegar + 1/2 TSP Baking Soda in this recipe.
The egg/egg replacement can be left out completely. Just add a little extra milk. (approx. 1 TBSP)
Rolls are best the day of but can be stored in the fridge as lang as they are in an airtight container. Microwave for 45 seconds to reheat.