Our Vegan Gluten free Cinnamon rolls in a stoneware dish on marble
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5 from 2 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



  • 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


  • 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


  • 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.


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


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