These gluten-free vegan cinnamon rolls are soft, fluffy, warmly spiced, and finished with a creamy dairy-free cream cheese frosting. Made with coconut milk, vegan butter, gluten-free flour, and tapioca starch, they are a delicious option when you want classic cinnamon-roll comfort without traditional wheat or dairy.
The cinnamon-sugar filling melts into the dough as the rolls bake, creating sweet, buttery layers in every bite. A generous drizzle of vegan cream cheese frosting makes them especially irresistible for breakfast, brunch, holidays, or weekend baking.
Who Is This Recipe For?
This recipe is perfect for:
- Anyone following a gluten-free diet
- People avoiding dairy and traditional butter
- Vegan-friendly breakfast and brunch lovers
- Families looking for a special homemade treat
- Anyone who enjoys soft cinnamon rolls with plenty of frosting
Why It’s Great
- Gluten-free: Made with gluten-free all-purpose flour and tapioca starch.
- Dairy-free: Uses vegan butter, coconut milk, and vegan cream cheese.
- Soft and tender: Tapioca starch helps create a pleasant texture.
- Warm cinnamon flavor: The cinnamon, white sugar, and brown sugar create a classic filling.
- Creamy frosting: Vegan cream cheese frosting adds the perfect finishing touch.
- Great for special occasions: Perfect for holidays, brunches, birthdays, or cozy weekend mornings.
Ingredients
For the Dough
- 2 eggs, separated
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 ½ cups warm coconut milk, 100–110°F (38–43°C)
- ¼ cup vegan butter
- 3 cups gluten-free all-purpose flour
- 1 cup tapioca starch
- ½ teaspoon sea salt
- 2 teaspoons xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon powdered sugar, for dusting
For the Cinnamon Filling
- ½ cup vegan butter, softened
- 1 tablespoon ground cinnamon
- ¼ cup granulated sugar
- ¼ cup brown sugar
For the Vegan Cream Cheese Frosting
- ¼ cup vegan butter, softened
- ¼ cup plain vegan cream cheese
- 1 teaspoon vanilla extract
- ½ tablespoon coconut milk
- 1 ½ cups powdered sugar
Kitchen Equipment Needed
- Large mixing bowl
- Small bowl
- Electric hand or stand mixer
- Whisk
- Rolling pin
- Measuring cups and spoons
- Plastic wrap
- 9×13-inch baking dish
- Spatula
- Wire cooling rack
How to Make Gluten-Free Vegan Cinnamon Rolls
Step 1: Activate the Yeast
Warm the coconut milk to approximately 100–110°F (38–43°C). Pour it into a bowl and stir in the granulated sugar and active dry yeast.
Let the mixture sit for 15–20 minutes. The surface should become foamy, which indicates that the yeast has activated.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the gluten-free flour, tapioca starch, sea salt, xanthan gum, and baking powder.
Mix thoroughly so the xanthan gum and leavening ingredients are evenly distributed throughout the flour mixture.
Step 3: Prepare the Egg Mixture
Separate the eggs.
Beat the egg whites with an electric mixer on medium speed for about 3 minutes. Add one egg yolk and continue mixing for another minute.
Add the vegan butter and beat for approximately 1 more minute until the mixture is well incorporated.
Step 4: Make the Dough
Reduce the mixer speed to low. Gradually add the activated yeast mixture and dry ingredients to the egg mixture.
Continue mixing until everything comes together into a smooth, soft dough.
Because this is a gluten-free dough, it may feel softer and stickier than traditional wheat-based cinnamon-roll dough. Avoid adding large amounts of extra flour.
Cover the bowl with plastic wrap and allow the dough to rest for about 30 minutes.
Step 5: Roll Out the Dough
Place a large sheet of plastic wrap on your work surface and lightly dust it with powdered sugar.
Transfer the dough onto the prepared surface. Cover it with another sheet of plastic wrap.
Using a rolling pin, carefully roll the dough into a rectangle approximately ¼ inch (6 mm) thick.
Step 6: Add the Cinnamon Filling
Spread the softened vegan butter evenly over the entire surface of the dough.
In a small bowl, combine the cinnamon, granulated sugar, and brown sugar.
Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, leaving a small border around the edges.
Step 7: Roll and Slice
Starting from one long side, carefully roll the dough into a log. Use the plastic wrap underneath to help guide the dough if it feels delicate.
Cut the log into approximately 10–12 evenly sized rolls.
Arrange the rolls cut-side up in a lightly greased 9×13-inch baking dish, leaving a little space between them.
Cover loosely with plastic wrap and let them rest in a warm place for about 20–30 minutes.
Step 8: Bake
Preheat your oven to 350°F (175°C).
Bake the cinnamon rolls for approximately 25–30 minutes, or until the tops are lightly golden and the centers are fully baked.
Because gluten-free dough can vary between flour blends, begin checking toward the end of the baking time rather than relying only on color.
Remove the pan from the oven and allow the rolls to cool for several minutes.
Step 9: Make the Vegan Cream Cheese Frosting
While the rolls cool, prepare the frosting.
Beat the vegan butter and vegan cream cheese together until smooth and creamy.
Add the vanilla extract and coconut milk, then gradually mix in the powdered sugar.
Continue beating until the frosting is smooth and spreadable.
If it is too thick, add a tiny amount of coconut milk. If it is too thin, add a little more powdered sugar.
Step 10: Frost and Serve
Spread the vegan cream cheese frosting generously over the warm cinnamon rolls.
For the best texture, allow the frosting to melt slightly into the tops while the rolls are still warm.
Serve immediately with coffee, tea, or your favorite breakfast drink.
Tips for Perfect Gluten-Free Cinnamon Rolls
- Use a gluten-free flour blend designed for baking for the most consistent results.
- Don’t add too much extra flour. Gluten-free dough often needs to remain softer than traditional dough.
- Make sure the coconut milk is warm rather than hot when activating the yeast.
- Let the yeast become visibly foamy before using it.
- Use softened vegan butter for an easy, even filling.
- Rolling the dough between sheets of plastic wrap makes the soft dough much easier to handle.
- Cut the rolls evenly so they bake at approximately the same rate.
- Frost the rolls while they are warm but not piping hot.
Storage
Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3–4 days.
To serve, warm an individual roll in the microwave for approximately 15–25 seconds, depending on your microwave.
You can also freeze the baked rolls without frosting. Wrap them tightly and place them in a freezer-safe container for up to 2–3 months.
Thaw them in the refrigerator or at room temperature, then gently warm before serving. Add fresh frosting after reheating.
FAQ
Can I make these cinnamon rolls ahead of time?
Yes. You can prepare the rolls, arrange them in the baking dish, cover them, and refrigerate them before baking. Allow them to come closer to room temperature before baking.
Why is my gluten-free dough sticky?
Gluten-free dough generally has a different consistency from wheat dough. The tapioca starch and gluten-free flour create a softer dough, so avoid adding excessive flour.
Can I use regular milk instead of coconut milk?
If you are not avoiding dairy, regular milk can generally be substituted. For a dairy-free version, use another unsweetened plant-based milk that works well for baking.
Can I freeze these cinnamon rolls?
Yes. Freeze the baked rolls without frosting for best results. Thaw and gently warm them before adding freshly prepared frosting.
How do I keep gluten-free cinnamon rolls soft?
Avoid overbaking them. Store leftovers in an airtight container and gently warm them before serving to restore some of their softness.
Conclusion
These gluten-free vegan cinnamon rolls bring together soft, tender dough, a buttery cinnamon-sugar filling, and a smooth vegan cream cheese frosting. They are a comforting homemade treat that works beautifully for breakfast, brunch, holidays, or whenever you’re craving something sweet and warmly spiced.
