Gluten Free Cinnamon Rolls with Coconut Glaze

It has been a long standing tradition in my family to have big ooey gooey cinnamon rolls every Christmas morning. It really is the only time of year I indulge in them, as much as I love ’em. After going vegan, and then gluten-free, it seemed like I would just have to sit back and watch everyone else partake in the festivities while I cried into a bowl of granola. But not anymore…

I came across this recipe and even given my past fail at gluten-free baking, I still had to give it a try for the sake of possibly saving my Christmas morning. I did change it ever so slightly because my dough wasn’t very doughy at first, but hot dang! they actually came out pretty good! I was quite proud of my coconut glaze as well, which I kinda came up with on my own.

Fellowship of the Vegetable Vegan Cinnamon Rolls 3

Because they’re gluten-free, they aren’t as soft and gooey as the cinnamon rolls I’m used to, but that’s ok, I have to live with my life choices 🙂

Fellowship of the Vegetable Vegan Cinnamon Rolls 2

What are some of your holiday traditions that you’ve veganized or otherwise adapted to fit your lifestyle?

Gluten Free Cinnamon Rolls with Coconut Glaze

By Kylie Bennett Published: August 31, 2013

    A vegan, gluten-free take on cinnamon rolls. Topped with a deliciously sinful coconut glaze.

    Ingredients

    Instructions

    1. Preheat oven to 425°. Mix together apple cider vinegar and non dairy milk in a bowl and let sit for 5-10 minutes.
    2. In a small bowl combine 5 TBSP raw sugar and 3 TSP cinnamon. Set aside.
    3. In a large bowl combine flour, 2 TBSP raw sugar, baking powder, baking soda, 1 TSP cinnamon and salt.
    4. Add wet ingredients to dry ingredients and mix into a workable dough (you may need to add a bit more flour).
    5. On a well floured surface knead the dough and then roll it out into a rectangular shape. Brush with 2 TBSP coconut oil and sprinkle with cinnamon/sugar mixture. Top with walnuts.
    6. Carefully roll dough into a log and slice into 2 inch pieces (I rolled mine along the long side so I had smaller rolls, for jumbo rolls, roll along the short side). Place side by side in a foil lined and lightly greased (I used coconut oil) baking pan. Bake for 25 minutes or until golden brown.
    7. For the Glaze: Combine almond milk, powdered sugar, vanilla extract and coconut oil and mix until smooth. Drizzle onto cinnamon rolls right out of the oven.

    4 thoughts on “Gluten Free Cinnamon Rolls with Coconut Glaze

    1. Pili

      First of all, THANK YOU SO VERY MUCH!!
      I now need to grab me some all-purpose gluten free flour, which I’m sure won’t be too hard to find, and will have to make this like as SOON as I can!!

      Reply
    2. Amanda

      These look delicious! Happy Vegan MoFo! I have had to veganize and gluten free so many of my favorites! One of my favorites is baked mac and cheese. While this isn’t traditionally a holiday food, it tends to show up during Christmas dinner for me. I’m pretty much always looking for an excuse for this delicious dish! 🙂

      Reply

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