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Cinnamon Rolls - Gluten Free, Vegan, Refined Sugar Free, & Yeast Free

Cinnamon Rolls – Gluten Free, Vegan, Refined Sugar Free, Yeast Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 min
  • Yield: 8 1x

Ingredients

Scale

For the Filling

  • 3/4 cup coconut sugar (or brown sugar)
  • 2 tsp cinnamon
  • 1/8 tsp. salt
  • 2 tbsp butter, melted (I use “Earth Balance Soy Free Vegan Buttery Sticks”)

Flour Blend Ingredients*

  • 1 1/4 cup (186g) brown rice flour
  • 1 1/4 cup (169g) millet flour
  • 1/2 cup (66g) arrowroot flour

Remaining Dough Ingredients

  • 1/4 cup coconut sugar (or brown sugar)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 4 tbsp vegan butter, melted (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
  • 1 1/2 c. dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
  • 1 tbsp apple cider vinegar

For the Icing

  • 1 cup powdered sugar or substitute (I use “Swerve” powdered sweetener)
  • 2 tbsp dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)

Instructions

  1. Preheat oven to 425°F and lightly grease a round 2 quart casserole dish or a deep 9″ pie pan.
  2. Combine all filling ingredients and set aside.
  3. In a small bowl, mix milk and apple cider vinegar together and set aside
  4. In a large bowl, add flour blend ingredients and whisk together.*
  5. Set a piece of parchment paper onto the counter, measure 1/2 cup of the flour mixture, and place onto of the parchment paper.
  6. Add coconut sugar, baking powder, baking soda, xanthan gum, and salt to the large bowl of flour and whisk together.
  7. Add 2 tbsp of melted butter to the milk and apple cider vinegar mixture.  Pour the milk mixture into the dry ingredients and stir until a sticky dough forms.
  8. Transfer dough to the floured parchment paper and knead the remaining flour into the dough.  Using your hands and a rolling pin, press and roll the dough into a 9×13 rectangle.*
  9. Spread the remaining 2 tbsp of butter onto the dough and cover in the coconut sugar filling.
  10. Use the parchment paper to roll the dough.
  11. Using a very sharp knife, slice the dough roll into 8 pieces.
  12. Place the cinnamon rolls into the prepared pan and bake for 22-25 minutes.
  13. While the cinnamon rolls are baking, combine icing ingredients in a small bowl.
  14. Allow cinnamon rolls to cool slightly before topping with icing.

Notes

Be sure to read the post up above for helpful notes!

I recommend using a digital scale to measure the flour instead of using the cup measurements.  The amount of flour used is very important to get right and not everyone uses the same technique when using cup measurements.  This is the inexpensive scale I use

If the dough is still too sticky after you have incorporated all of the flour, add a little more brown rice flour or millet flour until the dough can be handled.  You don’t want to add too much flour as it could make the rolls too firm.