Gluten-Free Cinnamon Rolls

Ingredients

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• 2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) Shop
• 1 tsp xanthan gum Shop
• 2.25 tsp gluten-free instant yeast Shop
• 0.5 tsp salt
• 2 tbsp granulated sugar Shop
• 1 cup warm unsweetened plant-based milk (like almond or soy) Shop
• 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) Shop
• 3 tbsp melted refined coconut oil or other neutral vegetable oil Shop
• 2 tbsp vegan butter, melted, for the filling
• 0.25 cup brown sugar Shop
• 1 tbsp ground cinnamon Shop
• 4 oz vegan cream cheese, softened
• 2 tbsp vegan butter, softened
• 0.5 cup powdered sugar Shop
• 1-2 tbsp unsweetened plant-based milk Shop

Instructions

1. 1 In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum, gluten-free instant yeast, sugar, and salt. Ensure all the dry ingredients are thoroughly combined for an even texture.
2. 2 In a separate medium bowl, whisk together the warm unsweetened plant-based milk, prepared flax eggs, and melted refined coconut oil. The mixture should be well-emulsified and free of lumps.
3. 3 Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until a thick, sticky dough forms, which is typical for gluten-free doughs. Continue mixing for about 1-2 minutes until the dough is cohesive.
4. 4 Lightly flour a clean surface with gluten-free flour or place a sheet of parchment paper down. Transfer the sticky dough onto the prepared surface. With lightly oiled or floured hands, gently shape the dough into a rectangle, approximately 8x10 inches. Brush the dough with the melted vegan butter, then sprinkle the brown sugar and cinnamon evenly over it, leaving a small border along one of the long edges.
5. 5 Starting from the long edge opposite the border, tightly roll up the dough. Pinch the seam to seal it. Cut the roll into 8 equal slices, about 1 1/4 inches thick. Place the cut rolls into a greased 8x8 inch baking dish, ensuring they have a little space between them.
6. 6 Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for about 30-45 minutes, or until they appear puffy and have increased in size. While the rolls are rising, preheat your oven to 375°F (190°C).
7. 7 Bake the cinnamon rolls in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through. The aroma of warm cinnamon should fill your kitchen. Let the rolls cool in the baking dish for about 10 minutes before preparing the icing.
8. 8 While the rolls are cooling slightly, prepare the cream cheese icing. In a small bowl, beat together the softened vegan cream cheese and softened vegan butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined and smooth. Add 1-2 tablespoons of plant-based milk, a little at a time, until the icing reaches your desired drizzling consistency. Spoon or drizzle the icing generously over the warm cinnamon rolls.

Tips & Notes

• Brush the dough with melted coconut oil or vegan butter before adding the brown sugar and cinnamon, so the filling sticks and turns gooey.
• Roll the dough up using the parchment underneath to lift and guide it. Gluten-free dough cracks if you roll it by hand.
• Slice the cinnamon log with unflavored dental floss or a very sharp knife so the rolls keep their round shape.

Common questions