Vegan Cinnamon Rolls Gluten Free are more than a recipe to me—they’re a piece of my Tuscan childhood reinvented for the life I live now. I’m Matteo Romano, a classically trained Italian chef turned gluten-free creator after discovering my gluten intolerance. Years ago, I thought giving up wheat meant giving up Sunday mornings filled with warm, sticky cinnamon rolls. But I refused to lose that comfort. So here on GoldenGlutenFree.com, I share how I rebuilt my favorite dishes—like these fluffy vegan cinnamon rolls gluten free—so you can enjoy tradition, taste, and a healthier life, without compromise. Let’s get baking!
Table of Contents
1: My Story Behind Vegan Cinnamon Rolls Gluten Free
When I first realized I’d have to give up gluten, my mind went straight to the loss of my childhood comforts—like warm, gooey cinnamon rolls on lazy Sundays. Back in Tuscany, I trained with master bakers who taught me the secrets behind soft doughs, rich fillings, and sweet breakfasts that make you linger at the table just a little longer. I never imagined I’d one day be crafting vegan cinnamon rolls gluten free from my own American kitchen.
In those early days, I stumbled through sticky doughs, gritty flours, and collapsed rolls. But my stubborn Tuscan heart wouldn’t let me quit. I wanted vegan cinnamon rolls gluten free so good they’d make my Nonna proud—and make my own mornings feel like home again. My journey mirrors what you’ll find all over GoldenGlutenFree.com: classic Italian recipes, rebuilt for gluten-free living, just like my Gluten-Free Chicago-Style Pizza or my Low Sugar Cookies Recipe.
Through years of trial and error, I learned the power of the right flour blends, the gentle rise of yeast, and the magic of vegan butter swirling with cinnamon sugar. These vegan cinnamon rolls gluten free aren’t just a replacement for the “real thing”—they ARE the real thing, simply made for bodies that feel better without gluten or dairy. Each bite is fluffy, soft, and draped in sticky sweetness—exactly what I missed all those years ago.
My hope is that when you bake these rolls, you’ll feel the same comfort and joy I felt pulling that first perfect tray from the oven. If I can recreate my Tuscan memories in a gluten-free world, you can too—starting right here.
2: Ingredients That Make Vegan Cinnamon Rolls Gluten Free Perfect

The magic of vegan cinnamon rolls gluten free starts long before the oven—it’s all about the ingredients you choose. When I first swapped classic Italian flours for gluten-free blends, I quickly learned not all flours behave the same. The right balance is what makes these rolls soft and pillowy instead of dry or dense.
My go-to blend combines rice flour, a touch of sorghum, and a bit of tapioca starch for stretch. To hold everything together, I rely on psyllium husk or ground flaxseed. This gives your vegan cinnamon rolls gluten free the structure that wheat gluten normally provides—without the wheat.
Next comes the richness. Traditional rolls lean on butter and whole milk, but dairy-free swaps keep these vegan and gentle on the stomach. I use unsweetened almond or oat milk for moisture and melt vegan butter for that decadent swirl of cinnamon sugar. Trust me, once you taste the filling, you’ll see there’s no need for dairy at all. If you want to expand your plant-based breakfast game, my Cottage Cheese High Protein Pancakes are another easy win.
A good yeast is your best friend here. Give your yeast a warm, cozy place to wake up—like a gently heated oven or sunny countertop. This simple step keeps your vegan cinnamon rolls gluten free fluffy every time. And don’t forget to keep an eye on the sweetness: dark brown sugar makes the swirl deep and gooey, while powdered sugar and dairy-free cream cheese whip up a perfect frosting.
When you see how simple these swaps can be, you’ll realize you don’t need complicated tricks—just good ingredients that love your body back. If you’re craving more sweet breakfast ideas, check out my Blended Baked Oats Recipe. Next up, I’ll show you how to roll, fill, and bake your way to cinnamon roll heaven.
3: Rolling & Baking Vegan Cinnamon Rolls Gluten Free

Once your ingredients are ready, it’s time to shape your vegan cinnamon rolls gluten free into pure joy. This part always brings me back to my Tuscan training—working dough by hand, feeling it come alive under my palms. The gluten-free twist means we handle the dough gently, giving it time to rest and roll without cracking.
After mixing, let the dough rise until doubled. I like to cover mine with a damp cloth and place it somewhere warm—like my old stone kitchen back home. When it’s ready, dust your surface with extra rice flour and roll it out into a soft rectangle. Spread that melted vegan butter edge to edge, then shower it with brown sugar and cinnamon until every inch is covered.
Rolling is the fun part: work slowly, rolling from the long edge into a tight log. Use a sharp knife or floss (yes, floss!) to slice even rolls—this keeps their shape intact. Arrange them in a buttered baking dish, giving them just enough space to puff up and kiss each other as they bake.
Pop them in a preheated oven, and soon your kitchen will smell like every bakery in Florence. These vegan cinnamon rolls gluten free bake up soft with golden edges and that signature swirl you know and love. Right after baking, drizzle with a creamy vegan frosting—sweet, slightly tangy, and impossible to resist.
Want to try another spin? My Gluten-Free Sourdough Cinnamon Rolls bring a subtle tang if you’re feeling adventurous. Or if you prefer crispy mornings, my Gluten-Free Waffle Recipe Fluffy is another crowd-pleaser for cozy weekends.
Take your time here—baking these rolls is as much about the ritual as the reward. Next, I’ll help you troubleshoot, store, and serve them with a Tuscan touch.
4: Troubleshooting & Serving Vegan Cinnamon Rolls Gluten Free

Even the best bakers hit a bump when making vegan cinnamon rolls gluten free—don’t stress, I’ve been there too. If your dough feels too dry, add a splash more dairy-free milk, a tablespoon at a time, until it’s soft but not sticky. If it’s too wet, dust with a bit more rice flour as you roll it out.
Worried about a flat rise? Make sure your yeast is fresh. I always test mine in warm milk with a pinch of sugar first—it should bubble up like a frothy cappuccino. And if your swirl bursts while baking, that’s okay! Imperfect rolls still taste incredible.
Serving these vegan cinnamon rolls gluten free is my favorite part. I love drizzling warm frosting right before bringing them to the table, just like we did in my Nonna’s house back in Tuscany. Pair them with strong coffee or a herbal tea for the perfect Sunday ritual.
Have leftovers? Store your rolls in an airtight container for up to three days—just reheat for a few seconds to bring back the fresh-baked softness. For longer storage, freeze unfrosted rolls and thaw overnight. When I crave a quick treat, I warm one up and remember why going gluten-free was worth every experiment.
For more healthy sweet endings, browse my Gluten Lactose Free Dessert Recipes. Or balance your cozy breakfast with a savory twist like my Gluten-Free Naan Bread for a comforting brunch spread.
So, next time you crave that warm, sticky swirl, remember—vegan cinnamon rolls gluten free can be just as soft, sweet, and soul-warming as the classic version. They’re proof that honoring tradition and caring for your body can live on the same plate. Buon appetito!
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5: Conclusion
Bringing vegan cinnamon rolls gluten free to your table means more than swapping wheat for rice flour—it’s a warm memory, a taste of Tuscany, and a promise that living gluten-free can still taste like home. As a Tuscan-born chef, I’ve turned old family comforts into new traditions you can bake anytime. So gather your flour, warm up your oven, and let your kitchen fill with cinnamon dreams—no gluten required.
How do I store vegan cinnamon rolls gluten free?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted rolls and thaw overnight.
Can I make vegan cinnamon rolls gluten free ahead of time?
Absolutely! Prep and shape the rolls, cover tightly, and refrigerate overnight. Let them come to room temp and rise before baking.
What’s the best gluten-free flour for cinnamon rolls?
A blend of rice flour, sorghum, and tapioca works great. You can also try store-bought gluten-free all-purpose mixes—just check for xanthan gum.
Why are my vegan cinnamon rolls gluten free dry?
Dry rolls usually need more liquid. Add a bit more almond or oat milk next time, and don’t overbake!

Vegan Cinnamon Rolls Gluten Free
- Total Time: 1 hour
- Yield: 8 rolls 1x
- Diet: Vegan
Description
Vegan Cinnamon Rolls Gluten Free are warm, fluffy, and every bit as comforting as the classic version. Inspired by Tuscan Sundays, this recipe is a sweet reminder that you can enjoy soft, sticky cinnamon rolls without wheat or dairy—perfect for cozy mornings or sharing with loved ones.
Ingredients
- 2 cups gluten free all-purpose flour blend (with xanthan gum or add 1 tsp)
- 1/2 cup rice flour
- 1/4 cup sorghum flour
- 1/4 cup tapioca starch
- 2 tbsp psyllium husk or ground flaxseed
- 1 packet active dry yeast
- 1 cup unsweetened almond or oat milk (warm)
- 1/4 cup coconut sugar or cane sugar
- 1/4 cup vegan butter, melted
- 1/2 cup dark brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp vegan butter, melted (for filling)
- 1/2 cup powdered sugar
- 2 tbsp dairy-free cream cheese or coconut cream (for frosting)
Instructions
- Warm almond or oat milk, add yeast and coconut sugar. Let sit until foamy.
- In a large bowl, combine gluten free flour blend, rice flour, sorghum flour, tapioca starch, and psyllium husk.
- Add melted vegan butter and yeast mixture. Mix until a soft dough forms.
- Cover bowl and let dough rise in a warm spot until doubled in size.
- Dust surface with rice flour, roll dough into a rectangle.
- Brush dough with melted vegan butter, sprinkle with dark brown sugar and cinnamon.
- Roll tightly from the long edge, slice with sharp knife or floss into even rolls.
- Place rolls in greased baking dish, cover, and let rise again for 30 minutes.
- Bake at 350°F (175°C) for 25–30 minutes until golden and fluffy.
- Whisk powdered sugar with dairy-free cream cheese for frosting and drizzle over warm rolls.
Notes
Keep dough soft but not sticky—adjust with milk or flour as needed. Store rolls in an airtight container for 3 days, or freeze unfrosted rolls and thaw overnight. Reheat gently to keep them fluffy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg