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Gluten Free and Vegan Cinnamon Rolls

It is a rarity to find a food that appeases to nearly the entire crowd and from my experience, the cinnamon roll is the least polarizing food. It's the treat that makes everyone smile, and I've yet to cross path with a Cinny Roll disloyalist. If able, I would eat a freshly baked, can-popped cinnamon roll at any given moment of the day. I would also like 4 Cinnabon cinny's, too. But alas, I cannot due to my dietary restrictions... so, the Sift'd Cinnamon Roll was born and it hit all of the marks! The Sift'd roll doesn't contain psyllium husk as of yet, but will be changing to match this recipe.

Cheeky's tips n tricks:

  • Gluten-free bread baking can be quicker than traditional baking. Due to the lack of gluten, resting the dough is unnecessary and bulk fermentation can be skipped. Normally I will mix the dough, shape and allow it to proof until doubled. I have found that many GF starches will turn a bluish grey if over-fermented. If you're looking for a strong yeasty flavor, ferment in the fridge overnight to prevent having a purple loaf of bread...

  • Psyllium Husk powder is a vital ingredient when trying to achieve a bread-like texture in gluten-free baking. The texture will resemble a yeasted cookie without the Psyllium, delicious either way.

  • As per usual, rolling your GF doughs between plastic wrap is best. Most GF flour blends contain xanthan gum, which dry out the doughs surface if rolled in it, leading to excessive cracking.

  • All of my frosting's can be melted down to achieve a glaze consistency, additional oat milk may be needed. Start by frosting rolls, and glaze the rest to figure out which you prefer best!

  • If you are intolerant to oats, replace with amaranth or 50/50 GF flour/preferred starch.

Cinnamon Rolls

Yield: 12 large rolls or 16 medium


2 cup oat milk, extra creamy

1/3 cup maple syrup

3/4 cup plant-based granulated sugar

1 teaspoon vanilla

1-1/2 cup corn/tapioca/potato starch

4-1/2 cup gluten-free all-purpose flour

1 cup oat flour

1 tablespoon Psyllium husk powder

2 tablespoon instant yeast/bread machine yeast

1 tablespoon baking powder

2 teaspoon coarse kosher salt

1/2 cup plant-based butter, softened


3 tablespoon cinnamon

1 pound dark brown sugar

1/2 teaspoon coarse kosher salt

1 tablespoon maple syrup

1/2 teaspoon vanilla

1/2 cup plant-based butter, melted

  1. Prepare muffin tins with liners, or line a 9x13 pan with parchment.

  2. In a small bowl, mix together the roll filling ingredients together and set aside.

  3. In a small bowl mix together the dough's liquid ingredients, including the granulated sugar.

  4. In a large mixing bowl, mix together the dough's dry ingredients.

  5. Pour the liquid mixture over the dry, and mix until shaggy. Add in the plant-based butter and knead until smooth and all ingredients have incorporated.

  6. Optional: wrap dough tightly in plastic wrap and allow to ferment for up to 12 hours in the refrigerator. You will find that the dough has a stronger flavor the following day.

  7. Roll the dough into a 16x13 inch rectangle, evenly spread the filling onto the dough and roll tightly from the 16 inch side.

  8. Lightly brush the edge with water or oat milk to seal closed.

  9. Start by cutting the cinnamon roll log in half. If aiming for 12 rolls: cut each half in half, and then portion 3 out of each quarter. If aiming for 16 rolls: cut each half in half, each quarter in half, and each eighth in half.

  10. Arrange the cut rolls in their chosen dish and proof until doubled in size, typically 1-1.5 hours.

  11. 50 minutes into the rolls proofing, preheat oven to 365ºf.

  12. Once proofed bake for 15-20 minutes, or until the rolls spring back when poked near the center. The rolls baked in a dish will bake for longer than those in the muffin tin, which should be checked near the 12 minute mark.

  13. Cool completely before glazing, and/or frosting.


1/2 cup plant-based butter

1 pound powdered sugar

1 teaspoon vanilla

1/4 teaspoon coarse kosher salt

1/4 teaspoon white vinegar

2-3 tablespoon oat milk

  1. In a stand or hand mixer, cream together all of the ingredients, except the oat milk.

  2. Slowly stream in oat milk until the desired frosting texture is achieved.

  3. Continue mixing until light and fluffy, about 3 minutes.

  4. Frost cinny's with a respectable amount of frosting, and enjoy.

  5. Optional: melt frosting to make the glaze, additional oat milk may be necessary to achieve desired consistency.

Make sure to tag me in your bakes on Facebook or Instagram, @cheekygingerchef.

Keep it sweet and don't forget to keep it cheeky,


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