These healthier gluten free vegan cinnamon rolls are very simple to make and taste amazing. Not only are they gluten free but they are egg free, dairy free and refined sugar free too. I have used coconut sugar as the sweetener along with using less sugar than in a traditional recipe. I hope you enjoy them as much as we do.
This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.
Jump to Recipe
The story behind the recipe
Since visiting our new IKEA store back in the summer I have been hankering for a cinnamon roll or kanelbullar.
Now I don’t know about you, but the smell of those babies cooking is enough to put me off going to IKEA.
I mean, they smell incredible. And it’s like some form of torture to have to walk past them without being able to eat them.
So, there was nothing else for it. I needed to create my own recipe without the gluten but with all the taste.
And in fact, what I created was a gluten free vegan cinnamon roll that contains no refined sugar so are healthier than a traditional recipe.
These gluten free cinnamon rolls are soft and sticky. Just like the ‘real’ thing.
How do you make gluten free vegan cinnamon rolls?
It’s much easier than you might imagine to make these delicious sticky buns.
Firstly you need to make the dough. I’ve used dairy free yoghurt and milk but of course if you can eat dairy then feel free to replace these with the dairy equivalent.
The first step is to mix the dry ingredients together. After that you add the wet ingredients and mix until a dough forms.
The dough shouldn’t be too sticky but it shouldn’t be too dry either. Depending on the type of yoghurt you use you may need to add a little more milk or flour to get a soft, workable dough.
How do you make the rolls?
For the next step of making these healthy cinnamon rolls I highly recommend investing in some non-stick reusable liner. An alternative would be using cling film but I am trying to reduce single use plastics which means not using it any more.
Place the dough on the liner and, either using a rolling pin, or your hands, roll or press the dough out to a rectangle that is approx. 27cm x 25cm.
Mix together the melted coconut oil (you could use butter if you weren’t avoiding dairy), sugar and cinnamon and spread it on the dough. It’s important to leave around 1 inch free along the furthest away length. When you roll the dough up you’ll lose lots of filling otherwise.
Then, using the liner for help, roll up the dough from the longest side.
You then simply cut the dough, using a very sharp (ideally serrated) knife, into approx. 3 cm slices, giving you a total of 9 buns.
Learn how to make gluten free bread in my free guide…
Why use Free From Fairy gluten free flour? Can I use something else?
I created my own gluten free flour blend because I couldn’t find one flour blend that was versatile enough for all my baking.
My blend is made from 70% wholegrain gluten free flours. These provide much needed fibre and protein to our diet, along with micronutrients like calcium and iron. They are also a source of resistant starch making my flour blend great for people with diabetes or those wanting more sustained blood sugar levels.
I’ve also found that products made with my flour blend keep us fuller for longer, and many of my customers say the same.
There is no need to add gums to my flour blend because the natural combination of flours that I’ve chosen provide good binding properties.
The only binder that I add to this recipe is psyllium husk powder. This is a natural, high fibre ingredient that is made by grinding psyllium husk (from a seed).
I don’t recommend using a different flour blend with this recipe. If you want to understand why then I suggest reading this article: What on Earth is a Gluten Free Flour Blend?
You can buy my gluten free flour blend right here:
Now go forth and satisfy your cinnamon roll craving!
Pin my gluten free vegan cinnamon rolls recipe so you don’t lose it:
Healthier Gluten Free Vegan Cinnamon Rolls (Refined Sugar Free)
Ingredients
For the buns:
- 500 g Free From Fairy plain gluten-free flour
- 20 g coconut sugar - or brown sugar if you don't avoid refined sugar
- 10 g Yeast - Easy bake variety (dried)
- 10 g psyllium powder
- 2 tsp mixed spice - OR 1 – 2tsp ground cardamom for authentic Swedish buns
- 1/2 tsp sea salt
- 225 g almond milk - (unsweetened, or other dairy-free or dairy milk)
- 200 g dairy free yoghurt - (I used Alpro plain) or dairy yoghurt
For the filling:
- 50 g coconut oil - melted or butter if not dairy free/vegan
- 50 g coconut sugar
- 1 tbsp cinnamon
For the optional drizzle (not refined sugar free):
- 50 g icing sugar
- 2 tsp water
Instructions
- Combine the dry ingredients in a large bowl or the bowl of an electric mixer fitted with the dough hook, and mix well. I use this Sage mixer.
- Add the yoghurt
- Warm 225ml milk for 40 seconds on high power in your microwave and add that
- Beat well to combine and bring the mixture into a sticky dough. If too dry add a little more milk. If too sticky add a little more flour. The amount will depend on the yoghurt you've used and how runny it is.
- Once you have the dough, scatter a tiny bit of gluten free flour on a piece of reusable liner on a clean surface and roll or push it out until you have a rectangle approx. 27cm across x 25cm high
- Combine the filling ingredients together to form a paste and spread this over the rectangular dough, leaving an inch gap at the longest length furthest away from you
- Using the reusable liner to help, and starting with the longest edge closest to you, roll the dough away from you to create a cylinder
- Using a very sharp (ideally serrated) knife and a 'sawing' action, cut the cylinder into approx. 3cm thick slices giving you 9 rolls in total
- Grease a 23cm square tin and place the rolls cut side down inside. There should be some space between them
- Cover with a damp tea towel and place in a warm spot for around an hour (or use my trick of a cup of boiling water in a tray at the bottom of a cold oven with the dish on the top shelf and the oven door shut – and leave for 30 minutes)
- Once risen heat the oven to 180 degrees, 160 degree fan, gas mark 4
- Brush the buns with some melted coconut oil and bake in the pre heated oven for approx. 30 minutes
- While cooling, mix the (optional) icing ingredients together and drizzle over the rolls
- Eat while warm, or reheat them individually in a microwave on full power for approx. 1 minute
Marta says
Just came across your recipe and really looking forward to trying it. The instructions are detailed, yet simple 🙂
Vicki Montague says
How did you get on? I hope you enjoyed them!
Rebecca Smith says
Love this recipe, love cinnamon rolls full stop! Wonderful idea to add mixed spice as cinnamon on its own can be overpowering sometimes.
Vicki Montague says
Thanks Rebecca! xx
1 says
No cinnamon used though?! Also how to get the shape, coming lob sided…
Vicki Montague says
I prefer the mixed spice which contains cinnamon but you can use all cinnamon if you prefer. I’m not sure what you mean about shaping? You just roll it and then cut into slices which gives the shape?
AstroTalk says
These Cinamon rolls are absolutely love. I loved having this.
Yasmin says
I really like your writing style, good information, regards for posting :D.