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Quick Gluten-Free Vegan Cinnamon Rolls

Gluten-Free Vegan Cinnamon Rolls


  • 3/4 cup brown rice flour
  • 1 cup potato starch
  • 1 cup tapioca starch
  • 1/4 cup millet flour
  • 2 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3 Tablespoons dark-brown sugar
  • 1 teaspoon vanilla
  • 3/4 cup melted organic shortening, divided
  • 1 1/4 cup non-dairy milk (such as almond)
  • 1/4 cup tapioca flour/sugar mix for rolling
  • Oil, for pan
  • Filling:
  • 3/4 cup packed dark-brown sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon dairy-free shortening
  • Icing: (Double if you like a lot)
  • 2 Tablespoons melted organic shortening
  • 2-4+ teaspoons non-dairy milk
  • 3/4-1+ cups confectioners sugar
  • Splash of vanilla extract (optional)


  1. Preheat oven to 400F. Oil a 9-inch round cake pan.
  2. Make the dough: In a mixing bowl, combine the dry ingredients. Stir in the vanilla, 1/2 cup of the melted shortening, and the non-dairy milk. Mix with a wooden spoon until dough looks shaggy. Knead the dough a bit with your hands until it comes together in a ball. Let stand for a few minutes to thicken.
  3. Meanwhile, make the filling: combine the ingredients in a small bowl. Taste and add more cinnamon, if desired. Set aside.
  4. Turn the dough onto a large piece of floured parchment. The dough should be moist; if it seems sticky, add some flour before rolling. Gently roll the dough into a rectangle, approximately 9 x 12 inches. Brush the surface with half the remaining melted shortening, then evenly distribute the filling mixture over the dough, leaving a 1/2-inch border on all edges. Press the filling into the dough.
  5. To form the dough into a log, start at the long side of the paper, then curl the dough together, using the paper and your hands to guide it into a cylindrical shape. Pinch the seam to seal in the final turn. Turn the dough so the seam side is up. Using a sharp knife, slice the dough into 8 to 10 pieces.
  6. Place each piece into the prepared pan, then brush with the remaining melted shortening.
  7. Bake for 22 to 24 minutes, until tops are lightly golden and filling is bubbling.
  8. Let cool in pan for 10 minutes. Then use a spatula to remove each roll individually; transfer to a cooling rack.
  9. To make the icing, combine the ingredients in a bowl until smooth, adding additional non-dairy milk for desired consistency. (If icing gets too thin, add more confectioners sugar.) Pour, drizzle, or pipe the glaze over the rolls.
  10. Serve warm. Store rolls in an airtight container for up to 3 days. Reheat to serve.
  11. Tip: Alternately, in lieu of a rolling pin, spread the dough into a rectangular shape using your hands.

Cook Time: 20 minutes

Yield: 8-10 Cinnamon Rolls

Serving Size: 8-10

7 thoughts on “Quick Gluten-Free Vegan Cinnamon Rolls

  1. I do not even know how I stopped up right here, but I assumed this publish used to be good.
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  2. Admiring the commitment you put into your blog and in depth information you offer.
    It’s great to come across a blog every once in a while that isn’t the same unwanted
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  3. I need to use millet flour instead of brown rice flour. I read the PW site too. Would love to do pumpkin and apple for my church circle’s bake sale! Do these freeze well?

    Learn’ gf baking.

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