Gluten free cinnamon rolls (Vegan)

I have a blog post typed for best gluten free cinnamon rolls on my laptop for a very long time, but for some reason I have not yet published the recipe.

The recipe came to me when my friend Meg from North Fork Momma published a story on Instagram how she made cinnamon rolls for her older daughter Violet and  was not allowed to eat them because she is breastfeeding her younger daughter Ruby, because Ruby is allergic to gluten and dairy.

It is still in draft, and every now and then I borrow it in order to adapt it for another dish with dough – because this recipe for the dough is really excellent.

These really are great Gluten Free Cinnamon Rolls.  They’re soft, delicious and vegan too.  Perfect for a special breakfast. With a glass of milk or warm tea, these rolls are the most delicious and perhaps healthiest start of the day. I ate them three days in a row while writing blogs posts for you guys.



  1. 2 cups unsweetened almond milk, or other favorite kind of milk
  2. 6 tablespoons unsalted non-dairy butter
  3. 1 package rapid-rise instant yeast
  4. 2 tablespoons granulated sugar
  5. 1/4 teaspoon salt
  6. 1 teaspoon vanilla extract
  7. 4 cups Gluten Free Flour


  1. 1/4 cup unsalted non-dairy butter, or regular butter
  2. 1/2 cup light brown sugar
  3. 1 tablespoon + 1 teaspoon ground cinnamon


  1. 1/2 cup powdered sugar
  2. 1 tablespoon unsweetened almond milk


  1. 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 45oC (about 110oF). 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.
  2. 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.
  3. Pre-heat oven to 180oC (350oF). 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 1cm (1/4-inch) thick and 50cmx40cm (20×15 inches) wide. Cut the edges off so that they are straight.
  4. 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 3,5 cm (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.
  5.  While cinnamon rolls 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.

5 thoughts on “Gluten free cinnamon rolls (Vegan)”

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