Vegan Cinnamon Rolls – the aroma that fills your house while these are baking is worth the effort in making these vegan, gluten-free cinnamon rolls. But then the amazing taste seals the deal!
About four years ago, when my doctor asked me to try a grain, gluten and dairy-free diet, I completely freaked! I mean, I could not even imagine what that would look like.
Baby steps are how it all worked out.
First, figuring out the basics, what are grains, what is gluten and what foods have it (p.s. it is hidden in many foods in a not so obvious way), and finding dairy-free options.
There were slip-ups along the way.
The learning curve was steep, but what was the choice?
When it comes to health, you go for it.
So, I dove in and learned all I could.
The reward? I started feeling much better. Not right away, but slowly.
As a bonus, I discovered amazing foods, my very favorite type foods that I could create and enjoy.
And, by the way, my chief taste tester, Mr. 24 Carrot, who is not following this diet, devours these vegan cinnamon rolls without yeast.
For dessert, a must try is the Ultimate Gluten-Free Vegan Brownies.
Vegan Cinnamon Rolls:
So, cinnamon rolls (also called cinnamon buns) are a sweet roll, traditionally made of a rolled dough and are usually served for breakfast or dessert.
Of course, I do not believe in placing such limitations upon myself and enjoy my vegan cinnamon rolls anytime.
p.s. You’ll love the vegan cinnamon roll icing that I have included in the recipe card below. Two ingredients and super simple and delicious!
Vegan Cinnamon Roll with Coconut Oil:
I have used a few tablespoons of coconut oil in both the dough ingredients and spread on the rolled dough.
In a pinch, you could probably leave it out, but I believe it helps the texture of the dough holds together better. And, same with the coconut sugar/nut mixture.
Coconut Sugar Mixture For Your Vegan Cinnamon Rolls:
In a small bowl, mix together 1/4 cup coconut sugar, 2 teaspoons ground cinnamon and a pinch of fine sea salt. Spread this mixture all over the rolled dough.
These Vegan Cinnamon Rolls Are:
- Firm on the outside, yet easy to tear off and eat.
- Soft and sweet inside, much like a traditional cinnamon roll.
- Great for later; just store in an airtight container in the refrigerator.
- Would make a great selection for a brunch, holidays, or a special gathering.
Next step: spread one tablespoon of maple syrup over the surface of the rolled dough (as shown in this photo). It doesn’t need to be perfect, just spread around. And sprinkle on the chopped nuts (I have used pecans).
The hardest part (of these easy cinnamon rolls) is rolling the dough. Don’t worry though, I have listed some helpful tips below. Plus, it’s not too difficult anyway.
Tips when rolling the Vegan Cinnamon Rolls:
This dough is easy to work with and pliable, but in the process of rolling can sometimes start to tear. Do not fret, here are some easy solutions for success.
- As you are rolling, use the parchment paper to help push the roll over.
- Patch the tears as you go by using your fingers to squeeze together the dough.
- By using the parchment paper to roll the dough, keep going and make the outer dough layer the priority.
- Once completely rolled, smooth the outer dough layer (as shown in photos below).
Using a sharp knife, slice the dough into 8 equal pieces.
With every step, we are getting closer to delicious vegan cinnamon rolls. 🙂
On a prepared baking pan with parchment paper, place the cinnamon rolls and shape them by using your hands. I usually flatten them down and make them nice and round.
Tip: While the vegan cinnamon rolls are baking, make the vegan icing!
I love enjoying these cinnamon rolls on a leisurely Sunday morning, with a hot cup of coffee or tea while reading the paper.
Four years ago, if I had an inkling what lay ahead, I would not have worried so much about a grain, gluten, and dairy-free diet.
Especially since vegan cinnamon rolls are involved!
Vegan Cinnamon Rolls so delicious you will crave them!
- 1 cup blanched almond flour
- 1 cup tapioca starch/flour or arrowroot flour
- 1/2 cup organic coconut flour
- 2 flax eggs
- 2/3 cups unsweetened almond milk
- pinch sea salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tbsp unrefined coconut oil, melted (divided)
- 1/4 cup coconut sugar
- 2 teaspoons ground cinnamon
- pinch sea salt
- 1/4 cup chopped pecans
- 1 tbsp pure maple syrup
- 5 tbsp organic powdered sugar
- 1/2 teaspoon freshly squeezed orange juice (sub almond milk)
In a large mixing bowl add almond flour, tapioca, coconut flour, flax eggs, almond milk, sea salt, baking powder, vanilla extract, 1/4 tsp. ground cinnamon and 1 TBSP coconut oil. Mix well until forms a dough ball.
Roll out dough between two pieces of parchment paper into an 8 x 12" rectangle.
In a small mixing bowl add coconut sugar, vanilla extract, 2 tsp. ground cinnamon, sea salt.
Spread 1 TBSP melted coconut oil over rolled out dough. I use a pastry brush for this.
Spread the coconut sugar mixture over the dough.
Spread 1 TBSP pure maple syrup over the dough.
Spread the chopped pecans over the dough.
Start to roll the dough (as shown in photos) carefully, patching up any tears. Use the parchment paper to roll the dough for ease.
Once the dough is in a roll, patch up any tears and slice into 8 equal pieces.
Preheat oven to 350 degrees F. Place cinnamon rolls onto a parchment lined baking sheet. Shape them and press down the tops to create a rounded appearance. Bake for about 20 minutes.
While the vegan cinnamon rolls are baking, make the glaze. In a small mixing bowl, add 5 tablespoons powdered sugar and 1/2 teaspoon of orange juice or almond milk. Add drops of liquid until you reach the consistency of a glaze.
Once the cinnamon rolls are cooled, pour the glaze over each one. Additional chopped pecans can be added as well.
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