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9 vegan cinnamon rolls with apple on parchment paper

Apple Cinnamon Rolls

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!
Course Breakfast, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Resting time 1 hour
Total Time 50 minutes
Servings 9 rolls


Yeast Dough

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)


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).


  • 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.


  • 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.


  • 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
% Daily Value*
Saturated Fat
* Percent Daily Values are based on a 2000 calorie diet.