Deliciously gooey Gluten Free Cinnamon Rolls – made with a blend of chickpea and tapioca flour. Ready in under an hour! Grain Free + Vegan
Finally! Gluten Free Cinnamon Rolls that are also vegan friendly and nut free. Huzzah!
This recipe took A LOT of work to get right. I feel like I’ve been working on these on and off for the past year trying to nail. I’ve eaten such a ridiculous amount of cinnamon rolls now it’s amazing I haven’t lost my taste for them. And yet – no matter how many times I made these I still have to stop myself from going back for my.
These babies have taken me long enough to get right so let’s just get right into it already!
How to Make: Gluten Free Cinnamon Rolls
Altogether these cinnamon rolls come together with just 10 ingredients and can be made within the hour without too much work going into it. It might look a little intimidating at first glance with the yeast and dough rolling, but it’s really not to hard when you get at it.
First things first: activate the yeast. Warm up your almond milk – you really want the temperature to be warm and not hot. If the milk is too warm it will kill the yeast and prevent it from activating making it useless. I recommend just popping the milk in the microwave for about 7 seconds and that should be fine. Mix in a pinch of sugar and the active yeast and set aside for a few minutes while the yeast foams up.
In a large mixing bowl whisk together all of your dry ingredients to combine, followed by the melted butter and vanilla extract until a dry, clumpy mixture forms. Stir in the yeast mixture and stir until combined. You’ll end up with a soft dough as seen in the final square in the picture above.
Roll the dough out into a large rectangle on a very large sheet of wax paper. Brush a little melted butter over the surface and sprinkle with a cinnamon sugar mixture. Roll up into a log and then cut into 1 1/2 -2 inch pieces.
The rolls will expand in the oven so make sure to leave room to grow and bake for about 20 minutes!
Pull out the cinnamon rolls and let them cool slightly before adding the icing. If you add it too soon it will just melt and disappear into the rolls. While that might be tasty it’s not exactly the look we’re going for here.
Don’t forget to #asaucykitchen on instagram if you try these Gluten Free Cinnamon Rolls! We love seeing what you make! You can also post your pictures to my facebook page!
- 3/4 cup (180 ml) warm almond milk, (or milk of your choice)
- 1 tablespoon active dry yeast
- 2 cups (196 g) chickpea flour
- 1 3/4 cups (197 g) tapioca flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/4 cup (50 g) sugar
- 1 teaspoon xanthan gum
- 2 teaspoons (10 ml) vanilla extract
- 6 tablespoons (84 g) butter (use vegan butter if needed), , melted & cooled
- 3 tablespoons (42 g) butter (use vegan butter if needed), melted
- 1 tablespoon cinnamon
- 2/3 cup (134 g) sugar
- 2 cups (250 g) powdered sugar
- 1 teaspoon (14 g) melted butter (vegan in needed)
- 1-2 teaspoons (5-10 ml) dairy free milk.
- Preheat oven to 350° F/176°C. Lightly grease a 9x13 inch baking dish and set aside.
- In a small bowl, stir a pinch of sugar into the warm almond milk until dissolved. Stir in the yeast and set aside to let the mixture bubble up. If the yeast doesn't foam up it's either no longer active or the milk was too hot.
- In a large mixing bowl whisk together the flours, baking powder, cinnamon and coconut sugar to combine. Set aside.
- Mix the melted butter and vanilla extract into the yeasted milk mixture. Pour the wet ingredients into dry and stir to combine. A thick, slightly sticky dough will form.
- Lay out and lightly flour a large sheet of baking parchment or plastic wrap for rolling. Place the dough on the floured surface. Lightly flour the top of the dough and then place another sheet of parchment/plastic wrap over the top. Roll the dough out into a large rectangle. The dough should be about 1/8 inch thick.
- Brush the melted butter over the surface of the dough. Sprinkle the cinnamon and sugar across the top. Use your fingers to spread out the topping evenly if needed.
- Using the paper or plastic under the rolled out dough as a guide, tightly wrap up the dough in a long cylinder. Cut the dough into slices about 1 1/2 inches thick then transfer to your prepared baking dish. Leave a little space in between each roll so they have the chance to rise up. Cover with a towel and set aside in a warm place to rise, about 30 minutes. The rolls should be almost toughing.
- Uncover and place in the middle of the oven. Let bake for 28-30 minutes. The tops should be golden and the rolls should have puffed up even more.
- While the rolls bake prep your glaze by whisking it all together in a small bowl. Add more powdered sugar for a thicker glaze.
- Let the cinnamon rolls cool slightly before adding the glaze and enjoy! You want them still a little warm so that the glaze can soak in the rolls a little bit.
Freshness: These are best enjoyed fresh the day you make them. If you have any leftovers I recommend warming them up in the microwave or on a low heat in the oven before eating them and they'll be good as new!
Storage: Keep these covered at room temperature. They'll keep up to 4 days.