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Cinnamon Rolls

These cinnamon rolls are vegan and gluten free! I rarely come across gluten free and vegan cinnamon rolls that aren't super dense and gluey! So I set out to make a cinnamon roll that is fluffy and chewy in the center and crisp on the outside. The coconut sugar and vegan butter make for the perfect cinnamon-y filling that pours out into the bottom of the pan leaving and utterly delicious sticky mess. They are so, so yummy and 100% the BEST snow day breakfast EVER!

I hope you enjoy these yummy, warm cinnamon rolls as much as I did!


1 cup oat milk

1/4 cup melted Earth Balance Vegan Buttery Spread

2 tablespoons agave syrup

2 1/4 teaspoons Instant Active Dry Yeast

1 1/2 cups gluten free all-purpose flour (I used King Arthur)

1 cup gluten free oat flour

2 teaspoons Xanthan Gum

1/2 teaspoon kosher salt

Dairy-free non-stick cooking spray

Miss Jones Confetti Pop Vanilla Icing, for frosting

For the filling:

1/3 cup Earth Balance Vegan Buttery Spread, melted

2/3 cup coconut sugar

2 teaspoons cinnamon

Method of Preparation:

In a small saucepan warm the milk and butter until the butter is completely melted; add the agave and set aside.

In a large bowl whisk together the yeast, all-purpose flour, oat flour, Xanthan Gum, and salt. Pour the warm oat milk mixture into the dry ingredients and stir to combine. Once the dough is too stiff to stir, use your hands to knead the dough on a lightly floured surface for 2 to 3 minutes until the dough stiffens up. Place the dough into the bowl and cover it with a towel. Place in a warm spot in your kitchen and leave for 1 hour to proof.

After an hour, roll the dough out on a lightly floured surface into a 12X14-inch rectangle.

Spray a round pie dish or baking dish with

Melt the vegan butter then stir in the coconut sugar and cinnamon.

Spread the sugar mixture evenly over the top of the dough leaving about an inch border without any of the filling. Working from the longer side of the rectangle tuck the dough onto itself and roll it tightly into a log. Trim the edges if they are craggy. Cut the dough into 6 rolls each about 1 1/2-inches in width.

Place the rolls swirl side down into the prepared pan, leaving about an inch or so between each roll. Cover with a towel and place in a warm spot in the kitchen for 30 minutes.

Once the 20 minutes is up, set the oven to 350 degrees F. Once the dough has proofed the second time for 30 minutes, bake for 25-30 minutes until the rolls are puffed and lightly golden on the edges.

Top each roll while they are hot with 1 tablespoon (or 2 or 3 or 4...) of Miss Jones Confetti Pop Vanilla Icing.


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