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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

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

Vegan Gluten free Cinnamon Rolls Grain-free No Yeast

5 from 3 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
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

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Ingredients 
 

Dry:

  • 1 cup 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 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

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

Calories: 149kcal, Carbohydrates: 16g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Sodium: 86mg, Potassium: 115mg, Fiber: 3g, Sugar: 8g, Vitamin C: 0.2mg, Calcium: 89mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

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.

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23 Comments

  1. Rebecca says:

    Would it be ok to sub Jem Cinnamon Maca Almond Nut Butter for the filling? The ingredients for it are almonds, coconut sugar, maca, cinnamon and vanilla so it will make the rolls sweet. I’m just not sure if it will be too heavy for this recipe. I plan to spread it on thinly. I can also mix it with a little almond or coconut milk to thin it out but wasn’t sure if that would add too much moisture.

    Also, if you do have leftovers, should they just be heated it in the microwave for a few seconds? It sounds like they’ll be dense but I’m sure it will be just as delicious.

    I’d be grateful for any help you can offer. Thanks in advance!

    1. Vegan Richa Support says:

      that would be a little heavy for this – you could use it as a topping instead – and yes, a microwave reheat will be just fine =)