Vegan Gluten-free Cinnamon Rolls

Nadia dairy free, Desserts, gluten free, nut free 18 Comments

Vegan Gluten-free Cinnamon Rolls

Who could resist a good cinnamon roll? Not me! 

The first time I tried a cinnamon roll was when I visited Sweden with the hubby to stay with the in-laws. I couldn’t believe something so delicious excited! So fluffy, sweet and packed with cinnamon – my favourite spice (actually it’s a tie between cinnamon and cardamom) 😛 

I know you can get cinnamon rolls here in the UK, but the ones I’ve tried from supermarkets are usually made with puff pastry, which is nothing like the one I tried in Sweden. Also, most recipes seem to include a sugar icing on top which I feel ruins the flavour a little. The sweetness is so overpowering that it’s more difficult to appreciate the buttery, cinnamony taste of the filling.

Vegan Gluten-free Cinnamon Rolls Vegan Gluten-free Cinnamon RollsIn Scandinavian countries like Sweden and Denmark they’re made using yeast-leavened dough making it more like a tender bread than a crispy pastry. 

I wanted to recreate a vegan and gluten-free cinnamon roll recipe so people avoiding dairy and gluten like me can enjoy them. They’re perfect if you’re looking for a comforting treat go with your afternoon cup of tea or coffee. They’re also yeast-free, nut-free and soy-free for anyone following any of those diets. Oh and did I mention there is sweet potato in there? 😀

Vegan Gluten-free Cinnamon Rolls

Makes: 10


2 cups (260g) gluten-free bread flour
1 tsp baking powder 
1 tsp baking soda 
1/2 tsp salt 
4 tbsp coconut sugar
1/2 cup sweet potato puree – steamed/boiled sweet potato until soft then mashed. 
4 tbsp coconut oil, melted
2-3 tbsp milk of choice
1 tsp apple cider vinegar 

For the cinnamon filling:

4 tbsp coconut oil, melted 
4 tbsp coconut sugar 
4 tsp cinnamon 
Preheat your oven to 180*C / 160*C fan assisted / 350*F
Add the flour, coconut sugar, baking powder, baking soda and salt into a large bowl. Mix to combine. 
Add in the sweet potato puree, oil, milk and vinegar and kneed until you have a dough consistency.
Flour your work surface and roll the dough out. 
Mix together the melted coconut oil, sugar and cinnamon and spread over the dough. Role up the dough then cut into 10-12 slices.
Transfer to a baking tray lined with parchment paper and bake for 10-12 minutes. 
Leave to cool completely. 

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Comments 18

    1. Post

      I hope you do try it! I haven’t had a chance to work out the nutrition info. You can calculate it using online tools like myfitnesspal if you like 🙂

  1. Receipe looks absolutely amazing and I can not wait to give it a try.
    Just quickly, how much of the coconut sugar is going into the dough mixture if the 4 tbsp is going into the filling? 🙂

    1. Post

      Thank you Chloe 🙂 4 tbsp go in the dough and 4 tbsp in the filling mixture as I’ve stated in the written recipe and in the video 🙂

  2. Wow this looks insane! Do you think it can work with oat, buckwheat or brown rice flour? Or a mix of them? Thank you!

  3. What would you recommend using for a homemade gluten free flour? I have buckwheat flour, would that work alone?

  4. Yes, please name flour subs!! I’m thinking I can just use all purpose?? Lmk, thanks! Can’t wait to attempt these! 😻💖💖

  5. Wow, they look so delicious! I know it’s hard to make cinnamon rolls with gluten free flour but yours look really amazing. 🙂

    1. Post
  6. I just made these; followed the directions and the dough was crumbly and hard to work with so I added more almond milk. They tasted good though. Do you think it’s because I used a gf flour and not a GF flour bread mix?

    1. Post

      Different gluten-free flours have a different mix of ingredients so I’m assuming the one you used absorbed more water. Glad you enjoyed the end result 🙂

  7. Just made these. I tweaked the ingredients just a bit. Used everything in your recipe but then added a few extras. Like raisins and what not. Still gluten free and vegan though! They are in the oven now. Excited to try them!!! Thank you!

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