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!
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 Facts
Apple Cinnamon Rolls
Amount per Serving
Calories
281
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
5
%
Carbohydrates
57
g
19
%
Fiber
3
g
12
%
Sugar
10
g
11
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.