Gluten-Free Cinnamon Rolls (egg-free, vegan, refined sugar-free)

Ali Segersten
Gluten-Free Cinnamon Rolls (egg-free, vegan, refined sugar-free)

Happy Holidays! I created this yummy gluten-free, vegan cinnamon roll recipe about a month ago and have been looking forward to posting it here for you all! It makes a fun treat to share with family and friends around the holidays. This recipe uses a mix of a few gluten-free whole grain flours along with ground golden flax seeds to add structure and tenderness. It's actually a version of the gluten-free breadstick recipe in my new cookbook.

If you follow me on Instagram I am sure you've seen a few cinnamon roll photos already. So as promised, here it is...finally!

Recipe from our Meal Planner

Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls VEGAN
Servings
12 cinnamon rolls
Cook Time
30 minutes
Prep Time
20 minutes

These rolls are best served the same day they are made. Top them with dairy-free cream cheese frosting for pure decadence! If you don't have millet flour on hand you can substitute it with brown rice flour.

Ingredients

Wet Ingredients

2 cups warm water (105 to 110 degrees F)
2¼ teaspoons active dry yeast
1 teaspoons maple syrup
¼ cups maple syrup
2 tablespoons melted coconut oil
½ cups ground golden flaxseeds
¼ cups whole psyllium husks

Dry Ingredients

2 cups sorghum flour (divided)
1 cups millet flour
1 cups blanched almond flour
¾ cups tapioca flour (or arrowroot powder)
1¼ teaspoons sea salt

Filling

¼ cups coconut oil (at room temperature)
½ cups coconut sugar
1 tablespoons cinnamon
Directions
  1. Place the warm water, yeast, and teaspoon of maple syrup into a 4-cup liquid glass measure; whisk together. Let the mixture rest for a few minutes so the yeast can activate. You should see a bit of bubbling and/or foaming.
  2. Then add the ¼ cup of maple syrup, oil, ground flax, and psyllium husk; whisk together and let rest for about 2 to 3 minutes to thicken.
  3. In a large bowl, whisk together the dry ingredients. Use only 1 cup of sorghum flour to start.
  4. Pour the wet into the dry and whisk together.
  5. Then slowly add the extra cup of sorghum flour, kneading it in until the dough forms a ball and isn’t sticky. You may only need ½ cup of the flour, it just depends, every batch is a little different for me.
  6. Use coconut oil to grease two cake pans.
  7. Place the dough onto a piece of parchment paper that is lightly floured with tapioca flour. Roll dough out into a large rectangle about 12 to 14 inches by 18 to 20 inches.
  8. Spread the coconut oil evenly onto the dough. Then sprinkle with coconut sugar and cinnamon.
  9. Roll the dough towards you into a long log. Use a serrated knife to cut 10 to 12 rolls. Place rolls into the two cake pans.
  10. Cover and let rise in a warm spot for about one hour.
  11. Preheat oven to 350 degrees F. Place the cinnamon rolls into the oven and bake for about 30 to 35 minutes. Let cool for about 10 minutes (if you can wait that long) then serve. 

Use this recipe in our Meal Planner

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Posted In
yeast bread Christmas xanthan-free recipes baked goods breads cinnamon dessert egg-free gluten-free holidays vegan Winter recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support

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