Print
The BEST Easy Dairy Free Gluten Free Vegan Cinnamon Rolls - You will never believe that these  Cinnamon Rolls are better for you, gluten free/dairy free/egg free and under 200 calories! Soft, tender and perfectly sweet and spicy! | #Foodfaithfitness | #Glutenfree #Healthy #Vegan #DairyFree #EggFree

Easy Dairy free Gluten Free Vegan Cinnamon Rolls

You will never believe that these Easy Dairy Free Gluten Free Vegan Cinnamon Rolls are better for you and under 200 calories! Soft, tender and perfectly sweet and spicy!

Course Breakfast, Dessert
Cuisine American
Keyword cinnamon rolls, dairy free, gluten free, vegan, vegetarian
Prep Time 40 minutes
Cook Time 15 minutes
Resting time 1 hour 30 minutes
Total Time 55 minutes
Servings 11 -12 rolls*
Calories 204 kcal

Ingredients

For the cinnamon rolls:

  • 1 1/4 Cups Non GMO corchstarch (176g)*
  • 1/2 Cup Oat flour, GF if needed (60g)
  • 6 Tbsp White rice flour (56g)
  • 2 tsp Xantham gum (make sure it's a vegan brand)
  • 1 tsp Salt
  • 2 tsp Red star platinum yeast (almost one package - don't use the whole package)
  • 3 Capsules Just Thrive Probiotic
  • 6 Tbsp Water
  • 3 Tbsp Agave
  • 2 Tbsp Unsweetened vanilla almond milk
  • 3 Tbsp Dairy-free butter
  • 1/4 Cup Dairy-free plain yogurt, at room temperature
  • 1/4 Cup Unsweetened applesauce, at room temperature

For the filling:

  • 4 Tbsp Dairy-free butter, softened to room temperature
  • 4 Tbsp Coconut sugar
  • 1 Tbsp Monkfruit (or sugar)
  • 1 Tbsp Ground cinnamon

For the frosting:

  • 6 Tbsp Dairy-free cream cheese, softened to room temperature
  • 1/2 tsp Vanilla extract
  • 1 Cup Sugar free powdered sugar (or regular)
  • 2 Tbsp Unsweetened vanilla almond milk

Instructions

  1. Preheat your oven to 200 degrees. Once heated, turn it off. This will be where you let your buns rise.

  2. In a medium bowl, mix together the dry ingredients - the cornstarch, oat flour, rice flour, xantham gum, salt and yeast. Gently open the probiotic capsules and stir the powder inside into the mixture.

  3. In a microwave safe, measuring cup, heat the water, agave, almond milk and butter until it reaches 110-120 degrees F. You don’t want it hotter than that or it will kill the yeast.  Add the mixture into the bowl with the flour, along with the yogurt and applesauce. Stir until the yogurt is well mixed and the dough is soft, and pretty sticky. 

  4. Turn the dough out onto a lightly floured surface (I use cornstarch) and knead for 3-4 minutes, until it just comes together. You'll need to keep adding cornstarch to the surface, a little at a time, so the dough doesn't stick. Don't knead too long, or they won't be as fluffy!  Spray the bowl that it was in with cooking spray and place it back inside to let it rest for 10 minutes.

  5. Once the dough has rested, roll it on a lightly floured surface to a 14x8 inch rectangle. Spread the butter from the filling all over it. 

  6. In a small bowl, mix together the coconut sugar, monkfruit and cinnamon. Spread all over the dough using your fingers to really rub it in. 

  7. TIGHTLY roll the dough up and cut into 11 bigger buns, or 12 smaller. You can use a very sharp knife or, my favorite, dental floss. Just slide the floss under the dough, and then cross each side over top of each other at the top of the roll and pull down to make a smooth slice.

  8. Spray a 9 inch circular baking dish (I used a pie dish) with cooking spray and place the rolls inside. Cover lightly with tinfoil and let the buns rise in the heated oven for 90 minutes.

  9. Once risen, remove the buns from the oven and heat the oven to 375°. Bake the rolls for 20-22 minutes, until lightly golden brown. Then, lightly cover with tinfoil to prevent too much browning, and bake for an additional 6-10 minutes.

  10. While the buns bake, whisk together the softened cream cheese, vanilla, powdered sugar and almond milk until smooth.

  11. Pour the glaze over the buns and serve immediately!

Recipe Notes

*As with all gluten free baking, please weigh your flour to ensure results.