Light and fluffy gluten-free, vegan cinnamon rolls are no longer just a dream! They’re easy to prepare, foolproof, and packed with gooey cinnamon and/or apple pie filling! For a Fall-based, healthier take on a beloved classic!
Gluten-Free Vegan Cinnamon Rolls with Apple Pie Filling
It’s official, what feels like several dozen attempts later, and I’ve finally discovered the combination of ingredients and method for gluten-free, vegan cinnamon rolls that are soft, pillowy, and satisfying. Even better, I’ve really played up the fall flavors in this batch with a delicious apple pie filling. These apple cinnamon buns are surprisingly healthy, too, with unrefined sugars, fewer empty calories, and plenty of fruit, so you can enjoy one for breakfast 100% guilt-free!
While the classic version is delicious, I’ll never miss an opportunity to add cinnamon apple to anything. That includes one-pan apple cinnamon baked oatmeal, caramel apple cheesecake, cinnamon apple crepes, and my most recent apple pie cookies (with almond flour). By adding to the sweet cinnamon flavor with finely chopped apples, these benefit from extra flavor and texture (aka a warm and gooey center) the whole family will adore!
Plus, even using yeast, preparing these egg and dairy-free cinnamon rolls is super simple and fairly quick, too, as they only require a single rise. That means you can have these from the kitchen to the table in about an hour and a half – with or without a glaze/frosting.
You can even prepare the various components in advance, ready to assemble and bake in the morning. Plus, I can’t even describe how mouthwateringly delicious the kitchen smells while they bake. Any time I can start the day with a treat that blends cinnamon rolls and apple pie—consider me a smiling woman!
The Ingredients
While the ingredients list for this vegan, gluten-free cinnamon rolls recipe isn’t super short, most of the below are staples in a vegan, gluten-free kitchen!
The Dough
- Rice flour: I use a combination of white rice flour and brown rice flour for the best texture in these gluten-free, egg-free cinnamon rolls.
- Cornstarch & tapioca flour: Combined, these starches help make for a lighter, softer dough. You could use arrowroot or potato starch instead of tapioca.
- Psyllium husk powder: This helps add a stretchy quality to the dough in keeping with regular wheat dough, and makes it easier to handle/ roll. It also lends a hand for pillowy, lightly chewy GF cinnamon rolls, without xanthan gum.
- Dry instant yeast: To create risen, fluffy gluten-free cinnamon buns. Make sure it’s in date and active. If you want to use another type of yeast, adjust the amount accordingly.
- Plant-based milk: Use any lukewarm, unsweetened vegan milk, like almond milk, oat milk, soy milk, etc.
- Vegan butter: Like Earth Balance or Miyoko’s, softened, for a tender dough.
- Sugar: I used coconut sugar, but brown sugar also works.
The Cinnamon Apple Filling
To make regular vegan, gluten-free cinnamon rolls, combine about 3 tablespoons of melted vegan butter, 1/3-1/2 cup sugar, and 1—1 ½ tbsp cinnamon (to taste).
However, for fantastic fall apple cinnamon rolls, you’ll need:
- Apple: Use a crisp apple, as sweet or tart as you’d prefer. I.e., Honey Crisp, Gala, Pink Lady, Jonagold, Granny Smith, etc.
- Coconut sugar: I love coconut sugar, as it’s unrefined but has a caramel quality that works wonderfully in apple cinnamon scrolls. Alternatively, use brown sugar.
- Spices: These apple and cinnamon scrolls use a combination of cinnamon (of course) alongside allspice and a pinch of cardamom for extra warmth.
- Cornstarch: To thicken the filling and avoid soggy apple cinnamon rolls.
- Raisins: (Optional) For added texture and bursts of sweetness.
Optional Add-ins
- Chopped nuts: For some crunch, sprinkle in some finely chopped walnuts or pecans into the apple cinnamon scrolls filling.
- Simple glaze: Combine non-dairy milk and powdered sugar (optionally with vanilla) to make a simple glaze to drizzle.
- Vegan cream cheese frosting: Combine vegan cream cheese, powdered sugar, and vanilla extract into a spreadable consistency. Add plant-based milk for a thinner, drizzling consistency. Add a small amount of maple syrup to the glaze/frosting for more fall flavors.
- Caramel: To make caramel apple cinnamon rolls, drizzle the apple cinnamon rolls with a generous amount of caramel (or salted caramel).
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Gluten-free Vegan Cinnamon Rolls (with Apple Pie Filling)?
Prepare to be surprised at how simple it is to make these vegan cinnamon rolls!
Step 1: Prepare the Gluten-Free Yeast Dough
- First, dissolve the yeast and a teaspoon of sugar in a small bowl with the lukewarm milk (about 95 °F/35 °C).
- Then set it aside for 10 minutes to activate. During this time, it should rise and become frothy/foamy. If it doesn’t, either your temperatures were off, or you need new yeast.
- Transfer all the flours and starches to a large mixing bowl. Add the psyllium husk powder, coconut sugar, and salt. Whisk until well combined.
- Add the softened butter and yeast mixture, then knead the dough with your hands for 5-10 minutes until smooth.
- Cover the bowl with a damp kitchen towel or plastic wrap and leave it to rest in a warm place (like an off oven with the light on) for at least 45 minutes.
This wheat-free dough won’t double in size. However, it should still rise a little.
Step 2: Prepare the Cinnamon Apple Filling
- First, rinse and dry the apples, finely chop them, and transfer them to a medium bowl.
- Add all the remaining filling ingredients and stir it well, then set aside.
Step 3: Assemble & Bake
- Once the cinnamon roll dough has risen, transfer it to lightly floured parchment paper and roll it out into a large rectangle, 1 cm thick (1/2 inch).
- Spread the cinnamon apple filling over the dough, leaving 10 cm at the top.
- Then, starting at the bottom, carefully roll the dough (with the help of the parchment paper).
Egg-free and gluten-free dough is generally trickier to work with and can be brittle/ crack easily. So be slow and careful doing this step, lifting the parchment paper to help with the process rather than using your fingers too much.
- Once fully rolled, use a sharp knife to cut the log into 9 equal-sized gluten-free, vegan buns and transfer them to a lightly greased baking dish (8 or 9-inch square).
- Bake the cinnamon rolls in a 356 °F/180 °C oven for about 25 minutes. Then remove them from the oven and allow them to cool until just ‘warm,’ soft, and delicious!
If you want to add a cream cheese icing/ glaze or caramel sauce to this vegan cinnamon roll recipe, only do, so after they have cooled down slightly.
Storing Instructions
Make ahead: You can prepare the filling and dough (separately) a day before, then assemble and bake when ready.
Store: These vegan cinnamon rolls with apple pie filling are best enjoyed immediately after baking or within the first few hours. However, store any leftovers in an airtight container for 2-3 days.
I recommend popping them back into the oven, air fryer, or microwave (30-45 seconds) before enjoying the leftovers.
Freeze: Allow the baked vegan apple cinnamon rolls to cool (unfrosted!) and then transfer them (together or individually) to freezer bags to freeze for up to 3 months. Thaw them in the fridge or at room temperature.
FAQs
Can I use other GF flours?
I tested this recipe many times and found that this flour mixture gave me the best results. If you experiment with different gluten-free flour blends, the result WILL differ as each flour has its own absorbency, etc. The best bet is to try an all-purpose gluten-free flour blend like Bob’s Red Mill.
Can I use regular all-purpose flour?
If you’re not gluten-free, you can use regular all-purpose flour. However, you’ll likely need less plant-based milk. You only need just enough for elastic dough.
Can I omit the apple and make regular vegan, gluten-free cinnamon rolls?
Absolutely. Just prepare and roll out the dough, then mix up the cinnamon sugar filling (amounts written in the ingredients sections above). Spread that over the dough, roll, chop, bake, and enjoy delicious gluten-free, vegan cinnamon rolls.
Can I use a stand mixer?
If you’d rather use a mixer (with a dough hook attachment) than your hands for kneading the dough, no problem. It’s ready once it’s smooth.
Recipe Notes and Top Tips
- Sweeten to taste: You can increase or decrease the sugar you use based on the sweetness of your apples and your desired flavor.
- Don’t omit the psyllium: This ingredient is crucial in this gluten-free yeast dough to add elasticity and bounce to the dough.
- Adjust the texture: I left my apple pieces a little chunky, so they’re more noticeable when biting into the apple cinnamon buns. However, make even finer cuts if preferred.
- The milk temperature: Make sure it’s lukewarm. Too hot, and it will kill the yeast. Not hot enough, and the yeast won’t properly activate.
- If you only have whole psyllium husk: Grind it into a powder in a high-speed blender or coffee/spice grinder.
More Vegan Fall Bakes
- Vegan apple muffins
- Pecan tarts (vegan butter tarts)
- Vegan snickerdoodles
- Pumpkin cookies
- The best vegan pumpkin pie
- Pumpkin chocolate chip bread
- Healthy gluten-free pecan pie
If you try this vegan, gluten-free cinnamon rolls recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Apple Cinnamon Rolls
Ingredients
Yeast Dough
- 3/4 cup (120 g) white rice flour
- 3/4 cup (120 g) brown rice flour
- 3/4 cup (90 g) cornstarch or potato starch
- 3/4 cup (90 g) tapioca flour
- 3 tsp psyllium husk powder (see notes)
- 2 tsp dry instant yeast
- 1 cup (240 ml) plant-based milk e.g. almond milk (lukewarm)
- 3 1/2 tbsp (50 g) vegan butter (margarine) softened
- 6 tbsp (60 g) coconut sugar or brown sugar
- 1/2 tsp salt
Apple Filling
- 2 medium-sized apples finely chopped
- 2 tsp cornstarch
- 1/2 scant cup (85 g) coconut sugar or brown sugar
- 1/4 cup raisins (optional)
- 3 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp cardamom (optional)
Instructions
Yeast Dough
- First, dissolve the yeast and a teaspoon of sugar in a small bowl with the lukewarm milk (about 95 °F/35 °C). Then set it aside for 10 minutes to activate. During this time, it should rise and become frothy/foamy. If it doesn’t, either your temperatures were off, or you need new yeast.
- Transfer all the flours and starches to a large mixing bowl. Add the psyllium husk powder, sugar, and salt. Whisk until well combined.
- Add the softened butter and yeast mixture, then knead the dough with your hands for 5-10 minutes until smooth.
- Cover the bowl with a damp kitchen towel or plastic wrap and leave it to rest in a warm place (like an off oven with the light on) for at least 45 minutes. This wheat-free dough won’t double in size. However, it should still rise a little (see video).
Filling
- Meanwhile, rinse and dry the apples, finely chop them, and transfer them to a medium bowl.
- Add all the remaining filling ingredients and stir it well, then set aside.
Assemble
- Once the dough has risen, transfer it to lightly floured parchment paper and roll it out into a large rectangle, 1 cm thick (1/2 inch).
- Spread the cinnamon apple filling over the dough, leaving 10 cm at the top.
- Then, starting at the bottom, carefully roll the dough (with the help of the parchment paper). Egg-free and gluten-free dough is generally trickier to work with and can be brittle/ crack easily. So be slow and careful doing this step, lifting the parchment paper to help with the process rather than using your fingers too much (see video).
- Once fully rolled, use a sharp knife to cut the log into 9 equal-sized buns and transfer them to a lightly greased baking dish (8 or 9-inch square).
- Bake the cinnamon rolls in a 356 °F/180 °C oven for about 25 minutes. Then remove them from the oven and allow them to cool until just ‘warm,’ soft, and delicious!
- If you want to add a delicious frosting, simply mix about 70 grams of icing sugar (or powdered Erythritol) with a little plant-based milk until you have a runny paste. Frost the rolls and enjoy!
- These vegan cinnamon rolls are best enjoyed immediately after baking or within the first few hours. However, store any leftovers in an airtight container for 2-3 days. I recommend popping them back into the oven, air fryer, or microwave before enjoying the leftovers.
Notes
- Psyllium: Do not omit the psyllium husk powder. It's very useful in gluten-free yeast dough. Psyllium husk is a fiber which soaks up a lot of liquid. Ground chia seeds are similar (soaking up some liquid), however, psyllium husk adds some elasticity and bounce to the dough, and furthermore also acts like a gum replacer.
- Flour: I had the best result with the flour mixture stated in this recipe. If you use a different flour mixture, the result will be different since different gluten-free flours absorb a different amount of liquid. You might have a similarly good result with another flour mixture, but at the same time it can also end up in a failure. Unfortunately, I cannot tell you which other flour mixes might or might not work in this recipe.
- If you are not gluten-free you can use regular all-purpose flour, however, you will most likely need a little less plant-based milk. Just add enough until you have an elastic dough.
- Recipe serves 9. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hello, can I use water instead of milk? I can’t use milk today bc I ran out of it… and I really want to make the recipe today :/
I think that should be fine. 🙂
Hiiii Elaaa, Im struggling soooo much with the frosting :'( mine always ends up being a little bit grainy because i powder the Erythritol at my house. Any recommendations? 🙁
Thanks a lot!!
Do you use an electric spice/coffee grinder or a good blender? That normally works great. I had the best result with powdered Xylitol. 🙂
Hi Ela, I should have followed your advice and not made any substitutions with the flours. As it was I only had brown rice flour and no white rice flour so I used all brown. The result was delicious and me and my children loved it but it’s a lot more dense and heavy.
I have some questions about letting the dough rise. I tried to do this in the oven at 50 degrees with a bowl of water in the bottom but the dough came out feeling dry and didn’t seem to rise much. Perhaps that’s cos the brown rice flour was too heavy? I’m in Europe so it’s getting a bit warmer now, can I just leave it to rise on the counter, maybe leave it for longer? You say 45 minutes but surely I could leave it to rise for 3 hours,or all day? or not? I can’t wait to make these again with white rice flour. I absoloutely love your recipes, I can’t believe I’ve only just found your blog. You’re so talented. You’re making our gluten free vegan lives a much happier place. Thank you.
Hello Maria, I am glad they turned out delicious. Yes, I believe white rice flour works better because it’s lighter. I would say you can leave it on the counter to rise for up to 2 or 3 hours, I never tried a long time, so not sure how a gluten-free dough will behave if you let it rise all day. Gluten-free dough tends to dry out quickly, that’s totally normal.
Thanks for your compliment, I appreciate it! 🙂
So excited to try these for our Christmas morning breakfast!
I’m wondering—can I sub xantham gum for the psyllium husk? And can I prep these the night before, refrigerate, and bake them in the morning?
Thanks!
XO
Hi Katie, I never tried making these with Xantham gum because I am not a fan of it. I believe it could work, but you would need only a little amount of Xantham gum, definitely less than what the recipe calls for psyllium husk powder. Please report back if you give it a try. 🙂
Thank you!
Any thoughts on making these rolls the night before baking them?
Sorry but I don’t know as I never tried it. Please report back if you give it a try. 🙂
Thank You very much, I have been doing them a few times already and I am getting better at it… although I still cannot manage to make them look as beautiful as in your photo…. is there a hidden secret?? can it be the oven? anyway I thank you very very much for your beautiful cooking …. my partner and son love them :=)sweetest blessings!
Thanks so much, Elaya! I think it’s just a lot of practice. The first time I made them, you could barely tell that they are cinnamon rolls, haha. I am so glad you like the recipe. 🙂
thank you 🙂 beautiful day to you 🙂 I might make them again this week 🙂 and by the way I have tried three other recipes of yours and all are wonderful! thank you!! I just didn’t have the time to comment in each one of them… I soon will I hope!
Aww, that’s wonderful! Thanks so much for your sweet comment, Elaya! 🙂
Can ground flax seed replace the psyllium?
Unfortunately, that won’t work.
Hi Ela
does one need to use plant based milk or can any milk be used?
Any milk can be used, Mena.
What type of psyllium husk powder did you use? I plan on making these in two weeks and I can’t find any reviews as to what brand would work best. PLEASE HELP!
I actually use a German brand. I am sure any brand works pretty much the same. 🙂
Okay thank you?
Hi Ela, if I wanted to make this within ordinary white flour what other changes should I make?xx
Unfortunately, I can’t give you exact measurements, as I never tried it out. However, as mentioned in the recipe notes “you will most likely need a little bit less plant-based milk. Just add enough until you have an elastic dough.”
Hey Ela, what do you use for the frosting?
Hello! 🙂 It’s actually mentioned in the instruction step 6:
“If you want to add a delicious frosting, simply mix about 70 grams of icing sugar (or powdered Erythritol) with a little bit of plant-based milk until you have a runny paste.”
First off – just incredible. Was super easy to follow and make. Thank you so much, we love your recipes in our home.
Made for a family gathering… I was hoping for some leftovers.
Keep up the good work ❤️
Stefano
Awesome! Thanks so much for your great feedback, Stefano! 🙂
could you use pizza dough? like from pizza shop? if you don’t need gluten free?
I don’t think it would taste good since it’s not sweet.
OK thank you. looks so good.
Absolutely delicious! My teenage sons and I could barely stop ourselves eating them! I love how easy the recipe is to follow and the end result was everything I hoped for. I’m loving every recipe I’ve tried so far from Ela’s website.
That’s awesome, Bea! I am very glad you liked the recipe. Thanks for your feedback. 🙂
Hi Ela
I have had wonderful success with many of your recipes but i epic failed on this one. The buns simply wouldn’t cook! So I wonder if I made a mistake with the yeast? I can tell it was my fault, not the recipe, I just wonder if you have some ideas? Baking is not my strong suit yet.
Hi Tanie, I am so sorry to read that this recipe didn’t work for you. Can you please tell me what went wrong? Did the dough not rise? Was your yeast mixture foamy?
How may i substitute the instant yeast( me and mu son has intolerance to yeast)
Hello, that is quite difficult since these are “yeast rolls” and the dough will only rise with yeast. You can use baking powder + baking soda instead but they won’t rise so much and won’t be as fluffy.
I love cinnamon rolls and yours look so delicious with that Apple filling! ????
Much Love,
Bianca ❤️
Thank you, Bianca! Yes, I love apples in baked goods. So yummy! Sending love back, Ela ❤️
SO happy this recipe turned out great Ela! Cinnamon rolls are my favourite 🙂 xo
Thank you, Jess! Yes, cinnamon rolls are amazing, I love them so much. 🙂
These rolls look so heavenly Ela! Perfect for a snack or breakfast. Fascinating how you used and explained psyllium husk. I actually just baked a cake with it as an egg replacer! Happy New Year! Dee xx
Thank you very much, Dee! Psyllium husk is amazing, isn’t it? I can’t wait to check out your cake. 🙂
I don’t get any vegan butter around here, any replacement you can recommend ?
Hey, can you buy margarine? Most brands are vegan. If not, you could try coconut oil. 🙂
Thanks for your reply! Will definitely sub with coconut oil and try..
You’re welcome. Hope the cinnamon rolls turn out delicious. 🙂
Could you just use a gluten free flour blend vs. Using all those different flours? Thanks, they look delish????
Hey Rachel, you can definitely give it a try. When you are based in the US, you could try using the Bob’s Red Mill 1:1 GF flour mix. The mix has somewhat different flours though, so you might need more or less plant-based milk and the result probably will be different. Please report back if you give it a try. 🙂