How to Make the Perfect Vegan and Gluten-Free Cinnamon Rolls

December 22, 2014

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In this round of The Best of Gluten-Free Baking: cinnamon rolls!  Check out our last two rounds of this gluten-free baking journey with blueberry pie and chocolate coconut fudge.

Mmmmmmm… The smell of homemade cinnamon rolls can’t be beat! ┬áCinnamon is the spice of the holidays and these gluten-free, vegan cinnamon rolls by Fork and Beans will be the talk of your next holiday party. These rolls do have lots of ingredients and are a bit labor intensive but please don’t let that discourage you… they are worth every second!

cinnamon roll 4


These cinnamon rolls had a great texture because of the flax seed mill, chia seeds and Cara’s special blend of gluten-free flour. Like I said, lots of ingredients but oh so delicious! I ate mine with a glass of cold almond milk. Nothing can compare!


cinnamon roll ingredients

cinnamon roll 2

cinnamon roll 3


The BEST Gluten-Free Vegan Cinnamon Roll by Fork and Beans

Wet ingredients
  1. 3/4 c./180 ml nondairy milk (I like to use soy milk in my baking, use whatever you like though)
  2. 1/2 c./120 ml water
  3. 2 1/4 tsp./7 g dry active yeast
  4. 2 Tbsp./14 g ground chia seeds (I used white, feel free to use black)
  5. 2 Tbsp./14 g ground psyllium husk (or use more chia seeds OR flaxseed meal)
  6. 4 Tbsp./56 g vegan butter, melted
  7. 1 Tbsp./15 ml apple cider vinegar (or lemon juice)
Dry ingredients
  1. 3 c./496 g Cara’s All-Purpose Flour Blend (see below)
  2. 2 Tbsp./30 g. granulated sugar
  3. 1 1/2 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. salt
For the Cinnamon Sugar Filling
  1. 3/4 c./110 g brown sugar
  2. 1/4 c./50 g granulated sugar
  3. 2 tsp./7.5 g cinnamon
  4. pinch of sea salt
  5. 2 Tbsp./28 g vegan butter, melted
For the Icing
  1. 2 c./320 g powdered sugar
  2. 1 Tbsp./14 g coconut oil (or omit)
  3. 1 Tbsp./15 ml hot water
  4. 1 tsp. vanilla
  1. Warm up your nondairy milk and water together until lukewarm or at 100*F/38*C. Whisk in your yeast and allow to froth up for 10 minutes.
  2. Add the chia seeds, pysllium, butter and vinegar. Whisk together and set aside so it can thicken a little.
  3. In a large bowl, whisk together the dry ingredients. Dump the wet ingredients into the middle of the flour mix and stir with a wooden spoon. Your dough will begin to look scrappy. That is A-Okay. When this begins to happen, ditch the wooden spoon and start kneading the dough in the bowl with your hands. That’s right, you heard me correctly. Get those hands dirty! Play with the dough until it gets manageable and somewhat smooth. See the pictures below as to what the dough will look like.
  4. Roll out on your counter under a piece of parchment paper. This dough shouldn’t be too sticky where you have to use another piece of paper to roll out. Roll into a large rectangle–not too thin however, thicker than 1/4″/3 mm though.
  5. Combine the sugar filling in a small bowl and dump on top of the dough.
  6. Tightly roll the dough up (use the parchment paper to guide you if you need).Trim the edges and slice in half. Then slice those halves in half until you have eight pieces.
  7. Grease a pan of choice and place the rolls inside, cut-side up. Cover with plastic wrap and allow to rise for 1 hour in a warm, non-drafty space in your kitchen. These should rise enough to be touching each other in the pan now. They will not, however, double in size.
  8. Preheat your oven to 375*F/190*C.
  9. Bake for 18 minutes or until the edges have firmed up. Place the pan on a wire rack to briefly cool down.
  10. Whisk together the icing–you want this thick so if it’s runny, use more sugar (or if it’s too thick to mix, add a teaspoon of hot water at a time). Pour over the cinnamon rolls.