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Vegan Gluten-Free Cinnamon Rolls


2 1/2 cups Gluten Flour (Bob's red mill one to one)

2 tbsp Pure cane sugar

1 tsp Baking soda

1/2 tsp Salt

1 1/4 cup Nondairy milk

1/4 cup Nondairy butter(melted)

2 tbsp Nondairy butter (softened)

Brown Sugar Mix

1 cup Dark brown sugar

1 tbsp Cinnamon

1 tsp Vanilla

1/8 tsp Salt

3 tbsp Nondairy butter (melted)

1/2 cup Pecans (chopped) optional


3 tbsp Nondairy butter (softened)

3 oz Nondairy cream cheese

1 cup Powdered Sugar

1/4 cup Nondairy milk

1 tsp Vanilla


  • Preheat oven 425F. Grease round 9" cake pan.

  • In a large mixing bowl, combine flour, sugar, baking soda, and salt.

  • In a medium mixing bowl, combine half and half 1/4 of melted butter. Pour over the flour mix and combine to make a dough. You may need to use your hands to blend. (flour your hands; the dough won't stick as bad to your hands) Knead the dough and sprinkle in flour as needed if the dough is too sticky)

  • Lightly flour a clean surface, and roll out the dough into a large rectangle. Brush melted butter over dough.

  • Sprinkle brown sugar mixture over dough, and press it in lightly to the dough.

  • Take one end of the dough and roll to the opposite end.

  • Pinch the ends, so the brown sugar mix does not fall out.

  • Cut the dough into equal sections (approximately 8)

  • Place each roll in the prepared cake pan. Start with one in the middle and place the rest of the rolls around it.

  • Spread melted butter over the top of the rolls, and bake in the oven at 425F for 15 minutes. Reduce heat to 350F and continue baking for 5 to 10 minutes or until slightly brown.

  • Icing- Using a hand or stand mixer, beat butter and cream cheese until creamy. Add powdered sugar, vanilla, and milk mix well.

  • Allow rolls to cool for 5 minutes before adding icing.


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