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Vegan Gluten free Cinnamon Rolls Grainfree No Yeast

June 25, 2019 By Richa 21 Comments

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Amazing Fluffy Vegan Gluten free Cinnamon Rolls. These Grain free Cinnamon Rolls use almond flour and have no yeast, so no rising time. Vegan Soyfree Recipe. No added yeast Jump to Recipe

Our Vegan Gluten free Cinnamon rolls in a stoneware dish on marble

It is time to make some cinnamon rolls! That need just 1 Bowl and are free of gluten, grain, and yeast! Gluten-free + Vegan Baking is always tricky. There are many flours and flour combinations and each add different textures, flavors and behavior to the final dish. Gluten free flours also tend to dry really quickly, so using them in directly in a regular flour recipe doesnt always work.

Methods and recipes can completely change with gluten or grain free baking. For these cinnamon rolls, I use almond flour and coconut flour with a bit of starch. Starch is the binder and the coconut flour keeps the dough dry enough to help make it easier to roll.  The delicate dough is steamed rather than baked. Baking will dry them out into crispier rolls with biscuity edges. These rolls are not going to be as chewy and fluffy as a regular flour roll, but are fluffy enough when made right. The almond flour adds it owns flavor. These rolls are best served fresh right out of the steamer, when they are at their fluffiest and freshest flavor. If you make these, let me know how they turned out! See below for the need for each ingredient and substitution options.

Our Vegan Gluten free Cinnamon rolls in a stoneware dish

Ingredients for Vegan Gluten free Cinnamon Rolls

  • Almond flour, coconut flour and starches make the main dry ingredients. Almond flour is the volume flour and a major component here. It is hard to replace. Make my gf cinnamon bread with chickpea flour instead. for nutfree
  • Coconut flour can be subbed with oat flour, or a mix of 2 tbsp rice flour and 2 tbsp more starch.
  • Each of the starches have a roll. Potato Starch is more of a volume starch while tapioca is more binding. You can sub the one for the other. I havent tried corn starch or arrowroot.
  • Baking powder is the leavening instead of yeast.
  • Some non dairy milk, oil and lemon juice are the wet ingredients. Lemon adds a fresher flavor as well curdles the non dairy milk for the buttermilk mixture which helps with better leavening.
  • Cinnamon and sugar are used for the filling. Since this is a delicate dough that also doesnt stick too much to itself like a with-gluten dough, you want to use finer sugar and less of the filling. Granulated sugar will make it hard to roll the dough.

Step Photos:

Mix the dry ingredients, then add the wet and make into a soft dough.

Dry ingredients for our Vegan Gluten free Cinnamon Rolls in a glass bowl

Dough of our Vegan Gluten free Cinnamon Rolls in a glass bowl

Press or roll it out between 2 parchment. Then spray oil and sprinkle cinnamon sugar.

Dough of our Vegan Gluten free Cinnamon Rolls rolled out on parchment

Roll carefully, slice and gently place in a greased baking dish.

Rolled Dough of our Vegan Glutenfree Cinnamon Rolls on parchment

Our Vegan Gluten free Cinnamon Rolls dough sliced and placed in stoneware ready to steam in Instant Pot

Steam the rolls. Look how they rise and get fluffy on steaming. Add an icing and serve immediately.

Steamed Vegan Gluten free Cinnamon Rolls in Instant Pot preessure cooker

So Fluffy!

Tips to Cook these Vegan Gluten Free Cinnamon Rolls in an Instant Pot

  • These rolls are steamed to cook in a steamer, or in an Instant Pot or a pressure cooker. To use the Instant Pot to steam, add water to the main pot. Heat this water on saute to just about boiling, then place the trivet (with a handle for easy handling, see picture) and the cinnamon roll dish in the pot to cook.
  • I heat the water so that the cooking time stays about the same for any instant pot model or a pressure cooker. Otherwise the time to heat up the water varies and the rolls might end up steaming only for a short while of the 17 mins listed.
  • Option 1 to cook in Instant Pot: Press “Steam” on “low Pressure” with the vent on “Sealing”, add time for 17 minutes. When the time is up, quick release and carefully remove the baking dish.
  • Option 2: Press “Steam” on high pressure (or press “Saute”), with the vent on “venting”. This is the closest to a steamer as there isno pressure build up. The timer will not work when on venting, so use an external timer to count to 17 mins. Open the lid and carefully remove the dish.

Our Vegan Gluten free Cinnamon rolls in a stoneware dish on marble

More Gluten-free Baked Recipes

  • Sweet Potato Crumb Cake. GF
  • GF Cinnamon Bread. GF
  • Gluten-free Brownies
  • Sweet Potato Blondies. GF
  • GF almond Butter Blondies.
  • Gluten-free Lemon Donuts – So Soft!, no nuts
  • And many more here

For regular flour cinnamon rolls, try these 60 min Classic Cinnamon rolls or this no yeast Cinnamon Bread.

Our Vegan Gluten free Cinnamon Rolls on a white plate

Our Vegan Gluten free Cinnamon rolls in a stoneware dish on marble
Print Recipe
5 from 3 votes

Vegan Gluten free Cinnamon Rolls Grain-free No Yeast

Amazing Fluffy Vegan Gluten free Cinnamon Rolls. These Grain free Cinnamon Rolls use almond flour and have no yeast, so no rising time. Vegan Soyfree Recipe. No added yeast

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: almond flour cinnamon rolls, gluten free cinnamon buns no yeast, gluten free cinnamon rolls recipe, gluten free dairy free cinnamon rolls, gluten-free cinnamon rolls vegan, grain free cinnamon rolls, instant pot cinnamon rolls
Servings: 8
Calories: 149kcal
Author: Vegan Richa

Ingredients

Dry:

  • 1 cup (112 g) almond flour
  • 3 tbsp coconut flour
  • 2 tbsp potato starch
  • 2 tbsp tapioca starch
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 tbsp sugar , fine or powdered

Wet:

  • 1 tbsp oil
  • 1/3 cup (78.86 ml) non dairy milk such as almond or coconut
  • a few drops of vanilla extract
  • 1 tsp lemon juice

Cinnamon Filling:

  • 2.5 tbsp sugar , I use a mix of coconut sugar and fine brown sugar or fine cane sugar
  • 1 tsp cinnamon

Instructions

  • Mix the dry ingredients in a bowl until well combined
  • Add the oil to the bowl. Mix lemon juice and vanilla into non dairy milk. Let sit for a few seconds then add to the bowl.
  • Mix well to make a soft dough. Press and mix to combine. If too dry, then add 1-2 tsp more milk. (If the dough is a bit too sticky add potato starch and coconut flour 1 tsp at a time.)
  • Press and shape the dough between 2 parchments into a somewhat square. (you don need a rolling pin, just press with your palms to even it out)
  • Remove top parchment. Spray or brush oil or melted vegan butter on the rolled out dough. Mix cinnamon and sugar and sprinkle all over.
  • Roll the dough from one end carefully using the parchment to roll it and reduce sticking to your hands. The first turn might break the dough which is ok. Just stick it back. Slowly peel parchment away while rolling.
  • Use a thread or floss to slice. The dough is soft so it might tend to break off. Handle delicately and transfer to a greased stoneware dish. (6 inch or larger)
  • Steam for 17 mins in a steamer or instant pot.
    Instant Pot: Add 1.5 cups water and start saute. Once the water gets hot, just about boiling, switch off saute. Place a trivet in the pot in the hot water. Place the cinnamon roll dish on the trivet. Close the lid. Now you can cook them 2 ways.
    Option 1: Press "Steam" on "low Pressure" with the vent on "Sealing", add time for 17 minutes. When the time is up, quick release.
    Option 2: Press "Steam" on high pressure, with the vent on "venting". The timer will not work, so use an external timer to count to 17 mins. Quick release.
  • Carefully remove the dish. Cool for 5 mins, then add an icing of choice and serve.
    Simple icing: Add a few tsp of non dairy milk to 1/4 cup powdered sugar to make a thin icing. I like thin icing with these rolls as it keeps the rolls moist.

Notes

  • Almond flour is the volume flour and a major component here. It is hard to replace. Make my gf cinnamon bread with chickpea flour instead. for nutfree
  • For other subs, see the ingredient description section on the post.
These rolls are best served fresh right out of the steamer, when they are at their fluffiest and freshest flavor. To Store, refrigerate in a covered container for upto 3 days. 
For regular flour cinnamon rolls, try these Classic Cinnamon rolls or this no yeast Cinnamon Bread. 
Steaming: can be done in any regular steamer. You can also make one with any large saucepan which has a lid with a hole. Add water and bring to a boil. Then place the baking dish in the saucepan. Close the lid and continue to cook over medium heat for 17 mins. Switch off heat, remove lid and let cool for 2 mins before removing the rolls dish.
Baking: These rolls have best texture when steamed. If you want to bake them, then cover the baking dish with a baking sheet or parchment and bake for 18 to 20 mins.  
 
Nutrition is for 1 roll

Nutrition

Nutrition Facts
Vegan Gluten free Cinnamon Rolls Grain-free No Yeast
Amount Per Serving
Calories 149 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 86mg4%
Potassium 115mg3%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 8g9%
Protein 4g8%
Vitamin C 0.2mg0%
Calcium 89mg9%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Breakfast Recipes, dessert, gluten free, Gluten Free Baking, Gluten-free Bread, grain free, Instant Pot, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Selena says

    June 25, 2019 at 9:07 pm

    5 stars
    Hi, recipe sounds yummy. I cannot steam it, so I would like to try and bake it. You give the baking times, but what should the temperature be?

    Reply
    • Richa says

      June 25, 2019 at 11:32 pm

      350 deg F (180 C) .

      Reply
  2. Emily says

    June 27, 2019 at 3:02 pm

    5 stars
    I made these and steamed in a make shift steamer with the saucepan as you mentioned. They came out so fluffy!! We all can enjoy cinnamon rolls again!
    For time and ease, i am just going to roll out into 2 sets, sprinkle cinnamon sugar and put them on top of each other. So they’ll be like stacked bars! faster and less messy.

    Reply
    • Richa says

      June 27, 2019 at 4:48 pm

      awesome!

      Reply
  3. Roxanne says

    July 2, 2019 at 7:31 am

    hi
    what type of pot in a pot is compatible?

    Reply
    • Richa says

      July 2, 2019 at 10:17 am

      You can use a regular baking dish or pyrex or cake pan. 6 to 7 inch sizes will fit a 6 qt

      Reply
  4. Valerie says

    July 2, 2019 at 9:49 am

    These look delicious and I can’t wait to try them. I have Celiacs and haven’t really delved in to gluten-free baking yet because it seems too complicated. I really appreciate your explanation for each ingredient and how it affects the recipe. That’s very helpful. Thank you!

    Reply
    • Richa says

      July 2, 2019 at 10:22 am

      Thanks! Try my other gluten-free recipes first as cinnamon rolls are trickier to get right the first time. like my glutenfree coffee cake, or cookie . https://www.veganricha.com/category/gluten-free-baking

      Reply
  5. Chris Rojas says

    November 20, 2019 at 12:53 pm

    They look great, but mine just still seem doughy. Used a saucepan and plate for steaming. Any ideas?

    Reply
    • Richa says

      November 20, 2019 at 1:25 pm

      they prob needed a bit longer to steam. the texture is very different from regular cinnamon rolls. They also will shrink a bit after a time of cooling. they are fluffiest when just steamed

      Reply
  6. Mary V says

    April 15, 2020 at 7:36 am

    Hi Richa! Looks like another winner. I only have Bob’s Red Mill 1-to-1 gluten-free flour. Do you think that will work?

    Reply
  7. jill says

    May 10, 2020 at 10:36 am

    We followed the recipe and steamed them with an instapot and were very disappointed.

    They didn’t rise and they were a poor substitute for real cinnimon buns.

    Reply
    • Richa says

      May 10, 2020 at 12:17 pm

      Oh no. I imagine that if they didn’t rise much they would be dense and not very roll like. They do rise quite a bit and will deflate a bit after being out for a while. So they are fluffiest right after steaming. I wonder why they didn’t rise at all. Was the yeast new?

      Reply
      • Shavone says

        May 20, 2020 at 10:53 am

        I’m confused- I thought there was no yeast in this recipe?

        Reply
        • Richa says

          May 20, 2020 at 12:31 pm

          There isn’t, where do you see it

          Reply
  8. Dana Martin says

    September 30, 2020 at 11:54 am

    Possibly better steamed. I need a temperature for oven baking listed in recipe. Too late I found it in the comments below. Can I cover them with foil for baking? Flavors is good, texture has failed. Admittedly, recipe states steaming is a preference.

    Reply
    • Richa says

      September 30, 2020 at 12:07 pm

      Did you steam them or did you bake them? Steaming is the main instruction. It’s not clear from your comment. Yes you can cover with foil.

      Reply
  9. Amelia says

    October 17, 2020 at 9:24 am

    Didn’t work

    Reply
    • Richa says

      October 17, 2020 at 10:38 am

      Can you elaborate on what happened.

      Reply
  10. Rona says

    October 31, 2020 at 6:07 pm

    5 stars
    Absolutely delicious!

    Reply
    • Richa says

      October 31, 2020 at 7:26 pm

      Thanks!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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