Description
Enjoy these delicious vegan cinnamon rolls made with gluten-free flour and plant-based ingredients. Soft, fluffy, and perfectly spiced with cinnamon, these rolls are ideal for anyone looking for a vegan and gluten-free treat that everyone will love. The recipe features a simple dough, a cinnamon-sugar filling with optional nuts, and a sweet vegan glaze to finish off each warm roll.
Ingredients
Scale
Dough
- 3 cups Gluten-Free All-Purpose Flour (ensure it contains xanthan gum)
- 1 tbsp Baking Powder (can substitute with baking soda plus acid)
- 1/2 cup Coconut Sugar (brown sugar can be used)
- 1 cup Plant-Based Milk (almond or oat milk recommended)
- 1 tbsp Apple Cider Vinegar (lemon juice is a good substitute)
- 1/4 cup Coconut Oil (can use any neutral vegetable oil)
Filling
- 1/2 cup Brown Sugar (coconut sugar is an alternative)
- 2 tbsp Ground Cinnamon
- 1/2 cup Chopped Nuts (optional, use nuts or seeds you enjoy)
Glaze
- 1 cup Powdered Sugar (ensure it’s gluten-free)
- 2 tbsp Plant-Based Milk (add slowly to achieve desired thickness)
- 1 tsp Vanilla Extract (pure vanilla is best)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, coconut sugar, and a pinch of salt to ensure even distribution of ingredients.
- Mix Wet Ingredients: In a separate bowl, combine the plant-based milk, apple cider vinegar, and melted coconut oil, mixing well to combine the liquids and oil thoroughly.
- Form the Dough: Slowly pour the wet mixture into the dry ingredients, stirring until a soft dough forms that holds together but is not too sticky.
- Let it Rise: Cover the bowl with a clean towel and let the dough rest for 10 to 15 minutes to allow slight fermentation and hydration, improving texture.
- Roll Out the Dough: Lightly flour your work surface and roll the dough into a rectangle about 1/4 inch thick, preparing it for the filling.
- Spread the Filling: Evenly sprinkle the brown sugar, ground cinnamon, and optional chopped nuts over the dough, covering the surface completely for a flavorful roll.
- Shape the Rolls: Starting from one edge, tightly roll the dough into a log shape, then slice into approximately 1-inch pieces to create individual rolls.
- Bake: Arrange the cinnamon roll slices in a greased baking dish, spacing them slightly apart, and bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes until golden and cooked through.
- Prepare the Icing: While the rolls are baking, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth and pourable, adjusting milk amount as needed.
- Glaze the Rolls: Once the rolls have baked and cooled slightly, drizzle the icing over the warm rolls to finish them perfectly with a sweet glaze.
Notes
- Use gluten-free all-purpose flour that contains xanthan gum for the best texture and structure.
- If you do not have coconut sugar, brown sugar can be used interchangeably in the dough and filling.
- For the apple cider vinegar substitute, fresh lemon juice works well to activate the baking powder.
- Optional nuts add a nice crunch but can be omitted or replaced with seeds for allergies.
- Ensure the powdered sugar used in the icing is gluten-free to maintain the recipe’s gluten-free status.
- Add plant-based milk gradually to the icing to achieve your preferred consistency — thicker for drizzling or thinner for spreading.
- Allow rolls to cool slightly before glazing so the icing does not completely melt into the rolls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
