The ultimate gluten-free vegan cinnamon rolls
Soft, fluffy, moist, and perfectly sweet. These gluten-free vegan cinnamon rolls are out of this world! They are just too good to be true.
If you never had good gluten-free cinnamon rolls, this is your reminder to make some. These cinnamon rolls are way too good. You won't be able to tell that they are gluten-free and vegan!
The full recipe is also very easy and simple to make!

What type of flour is best for gluten-free cinnamon rolls?
There is no right nor wrong answer to this question.
Some people prefer dense cinnamon rolls, others healthy cinnamon rolls, but here I am today presenting you the best ever gluten-free and vegan cinnamon rolls that are soft, fluffy, buttery, and even better than storebought ones!
In this recipe, I used a gluten-free flour mix. This is basically the first-ever gluten-free flour mix I like! I used this one, and I found it in Lidl, however, I did some research and these flours have almost the same ingredients!
The first very similar flour is King Arthur's gluten-free flour.
The second one is Bob's Red Mill gluten-free flour.
You can use any of these flours and I'm sure you will have the same result.

Let's make these fluffy gluten-free cinnamon rolls with yeast!
To make these flourless cinnamon rolls you will need only one bowl.
First combine dry ingredients, which are:
- gluten-free flour
- instant yeast
- baking powder
- brown sugar
Next, add warm oat milk, vegan margarine, and vanilla.
Combine and create a smooth but fluffy dough. Let it sit for about 1 hour covered in a warm place.
Meanwhile, combine the ingredients for the cinnamon filling:
- vegan margarine
- brown sugar
- cinnamon
When the dough has doubled in size, transfer it to a well-floured surface and roll it into 0.4 inches thick.
Carefully spread the cinnamon mixture over the dough and cut 8 long stripes horizontally.
Roll the stripes into cinnamon rolls separately and place them into the baking pan aligned with the baking sheet.
You should have 8 cinnamon rolls in total.
Transfer them into the baking pan aligned with a baking sheet and let them sit covered in a warm place for about 30 minutes before baking.
Bake the cinnamon rolls for about 15 minutes, but keep an eye on them. As long as they are golden brown, they should be done and completely baked!
Serve dusted with powdered sugar or with a sugar glaze. Enjoy!
These gluten-free and vegan cinnamon rolls are absolutely delicious. They are soft, moist, buttery and so good! These are the best gluten-free cinnamon rolls you will ever have!

POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace oat milk with soy milk or any other plant milk.
- Brown sugar can be substituted with regular white sugar.
THIS RECIPE IS:
- Vegan
- Gluten-free
- Easy to make
- 100% delicious
IF YOU ARE SEARCHING FOR GLUTEN-FREE DESSERTS WITH CINNAMON, HERE ARE SOME OF MY FAVORITES:
THE BEST CARROT CAKE WITH COCONUT FROSTING – GLUTEN-FREE AND VEGAN RECIPE
BAKED CINNAMON SUGAR DONUTS – GLUTEN-FREE AND VEGAN RECIPE
GLUTEN-FREE CINNAMON STAR COOKIES – VEGAN CHRISTMAS RECIPE

The ultimate gluten-free vegan cinnamon rolls
Ingredients
- 2 cups gluten-free flour
- 1 tbsp instant yeast
- 2 tsp baking powder
- 1/3 cup brown sugar
- 1 cup warm oat milk + 2 tbsp
- 1/4 cup vegan margarine * room temperature
- 1 tsp vanilla
Cinnamon filling
- 1/2 cup vegan margarine
- 1/3 cup brown sugar
- 4 tbsp cinnamon
Instructions
- In a large bowl combine dry ingredients: gluten-free flour, instant yeast, baking powder, brown sugar. Next, add warm oat milk, vegan margarine, and vanilla.
- Create a smooth and fluffy dough and let it rest in a warm place for 1 hour.
- Meanwhile, combine the ingredients for the cinnamon filling, which are vegan margarine, sugar, and cinnamon.
- When the dough has doubled in size, transfer it to a well-floured surface and roll it out into a rectangle.
- Carefully spread the cinnamon mixture over the dough and cut the 8 long stripes horizontally. Roll the stripes into cinnamon rolls and place them into the baking pan aligned with the baking sheet.
- Let them sit covered in a warm place for about 30 minutes.
- Bake them at 400F (200°C) for about 15 minutes.
- Serve with dusted sugar or with creamy sugar frosting. Enjoy!
IF YOU HAVE PINTEREST YOU CAN FOLLOW ME HERE, AND PIN THE FOLLOWING PICTURE ON YOUR GLUTEN-FREE DESSERTS BOARD!

These vegan rolls were so yummy! I loved the hint of cinnamon in them. It was a beautiful combination of flavors and the perfect treat. Thanks for sharing!
Thank you!
Love cinnamon rolls and these look gorgeous. I've not tried making vegan ones yet, but I know where to come the next time I make some. Thanks for the recipe.
Thank you! I hope you will love it!
These cinnamon rolls are AMAZING I love the texture and the flavor! These were literally perfect!
Thank you! I'm happy to hear that!
These delicious cinnamon rolls are incredibly filling and satisfying! So soft and yummy, my favorite morning breakfast with a cup of almond milk. The best part is that they are vegan and gluten-free. Perfection!
Oh thank you so so much!
These cinnamon rolls look beautiful. I never tried vegan version. I will now. Soooo delicious!
Thanks, enjoy!
It's not easy finding a delicious recipe for cinnamon rolls that are both vegan and gluten free so I am so happy to have come across yours. It's a new family favorite and was such a treat!
Amazing! Thank you!
These are the best gf and vegan cinnamon rolls I ever made! Love this healthy recipe. Thank you.
Thank you so much!
I love the texture and flavor of these gluten-free cinnamon rolls! So delicious!
Thank you! They are so fluffy!
Hi, I'd like to prep these as far as possible and then bake them fresh in the morning for breakfast. Should I let the dough rise twice then refrigerate the rolls overnight? Thanks.
Hi, I never tried to make them as you described, so I can't tell you if this will work. But if you want to bake them fresh in the morning I suggest you wake up earlier to create the dough and prove them twice, just like in the recipe for the best results.