Breakfast/ Brownies & Bars/ Muffins

Gluten-Free & Vegan Cinnamon Rolls

I have been slacking on creating recipes this month, and to be honest, my brain is flat out mush from the early mornings, full time job and freelance work! I am in a slump and was finding myself staring blankly at the gluten-free section of the grocery store today and suddenly I started to crave cinnamon rolls.

THAT about sums up my inspiration lately. It’s been really bad! I grabbed the supplies I needed, checked out and immediately whipped up a batch when I came home! I haven’t published this recipe yet just because I hadn’t perfected it yet for the public, but y’all it’s here. THEY ARE HERE! 

They are so delicious, flakey, sweet but also spicy! The coconut oil adds a richness that butter doesn’t give many desserts. I gotta say, it’s hard to not eat all the cinnamon rolls!

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Gluten-Free & Vegan Cinnamon Rolls

  • Author: Paige
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 12 cinnamon rolls


the easiest, homemade gluten-free cinnamon roll you will ever make & eat! It also happens to be vegan!



– 1 packet of active dry east

– 1 cup of cashew milk (or dairy alternative)

– 1 tsp of coconut oil

– 1 tbsp of sugar

– 1 tsp of baking soda

– 1 tsp of baking powder

– 2 1/2 cups of gluten-free flour

– 2 tbsp of sugar (additional)


– 1 cup of sugar

– 2 tbsp of coconut oil

– 2 tbsp of ground cinnamon


– 1/4 cup of cashew milk or dairy alternative

– 2-3 tbsp of vegan butter

– 3 -3.5 cups of powdered sugar

– 1 splash of vanilla

– pinch of salt


  1. in a small saucepan heat your milk to 110°F (any hotter will kill your yeast and your rise!)
  2. once your milk hits the correct temperature, add your milk to a bowl with your 1 tbsp of sugar and packet of yeast
  3. set aside your yeast, milk and sugar for 10 minutes, bubbles start to form
  4. in a bowl, whisk together your gluten-free flour, baking soda, baking powder, and additional 2 tbsp of sugar
  5. using a fork, or a pastry knife, cut the coconut oil into your gluten-free flour mixture
  6. pour your proofed yeast, milk and sugar mixture into your gluten-free flour mixture and combine with a fork until smooth * be careful not to over mix
  7. preheat your oven to 350° F and grease a circular dish with vegan butter or line with parchment paper
  8. place two large pieces of parchment paper on your counter, your dough will go between them
  9. place your dough, between the parchment and roll your dough out over the parchment paper *this will prevent sticking
  10. roll your dough to be 1/2″ thick in a semi-square shape
  11. melt your coconut oil and mix your sugar and cinnamon into the melted oil
  12. remove the top layer of parchment paper and spread the sugar mixture over the dough
  13. grabbing the end of the parchment start to fold it on itself so the dough starts to roll into a long tube
  14. finish rolling until the entire cinnamon roll dough is rolled upon itself
  15. using a string or a knife cut your cinnamon rolls 2-3″ thick and place swirl side up in your baking dish
  16. bake for 25-30 minutes until golden brown and the dough is fully cooked
  17. while your cinnamon rolls are cooking, mix your milk with your powdered sugar, salt and vanilla extract to form your icing
  18. coat your cinnamon rolls in icing while semi warm from cooking
  19. eat and enjoy!


* keep your milk temperature until 110°F in step 1

* try to keep mixing of the dough to a minimum while mixing your wet into your dry ingredients

A perfect weekend breakfast and even an afternoon snack!

Packed with the goods not the gluten!

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  • Reply
    July 3, 2018 at 3:15 pm

    Hi,Love your photos and recipes.I have a low carb lifestyle and would like your opinion on wether we can sub the sugar in your recipes…Thank you for sharing!Paula (Portugal)

    • Reply
      Paige Williams
      July 17, 2018 at 11:08 pm

      Hi Paula!
      Sorry for just seeing this we were moving across the country for my husband job! I would sub granulated sugar for coconut sugar it has a lower glycemic index and digests better. If you are looking for a honey or maple syrup alternative I would then up the gf flour to meet the same consistancy of dough! I have a yummy recipe for granola (oil & sugar free) with chia pudding coming soon!
      Hi to you all the way in Portugal!

  • Reply
    Linda .
    July 6, 2018 at 7:45 am

    Thanks for sharing the recipe! I have the same question as Paula – per the recipe each roll contains almost a quarter cup of sugar, and I’m trying to limit my sugar intake. I was thinking of topping the rolls with a dusting of cinnamon and sugar rather than a glaze or maybe some fruit?

    • Reply
      Paige Williams
      July 17, 2018 at 11:10 pm

      Oh Linda that sounds delicious! I created this recipe for my husband who loves cinnamon rolls (sugar in all) and instead of subbing out the sugar I ran with it! I would definitely remove the icing if you are looking to lower your sugar intake and dust the top with coconut sugar and cinnamon- you can even melt that down in to a glaze! Fresh fruit would be delicioius and I think any summer peach or nectarine would be devine! Tag me so I can join you in the fruit topping!! Happy baking!

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