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
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.
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.
Mix the dry ingredients, then add the wet and make into a soft dough.
Press or roll it out between 2 parchment. Then spray oil and sprinkle cinnamon sugar.
Roll carefully, slice and gently place in a greased baking dish.
Steam the rolls. Look how they rise and get fluffy on steaming. Add an icing and serve immediately.
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.
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.
Vegan Gluten free Cinnamon Rolls Grain-free No Yeast
- 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
- 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
- 2.5 tbsp sugar , I use a mix of coconut sugar and fine brown sugar or fine cane sugar
- 1 tsp cinnamon
- 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.
- 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.
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!
Vegan Richa Support
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 =)
Can you elaborate on what happened.
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.
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.
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.
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?
I’m confused- I thought there was no yeast in this recipe?
There isn’t, where do you see it
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?
They look great, but mine just still seem doughy. Used a saucepan and plate for steaming. Any ideas?
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
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!
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
what type of pot in a pot is compatible?
You can use a regular baking dish or pyrex or cake pan. 6 to 7 inch sizes will fit a 6 qt
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.
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?
350 deg F (180 C) .