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gluten free vegan cinnamon rolls easy to make tasty
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Flaky Cinnamon Rolls

These Flaky Cinnamon Rolls are so quick to make. They don't need to rise and are easy to roll up. You'll love the gluten free vegan cinnamon rolls with a vegan sour cream glaze.
Prep Time25 minutes
Cook Time23 minutes
Refrigeration Time2 hours
Total Time48 minutes
Course: Baked Good, Baking, Dessert
Cuisine: American
Keyword: dairy free, egg free, gluten free, nut free, soy free
Servings: 6 Servings
Calories: 706kcal
Author: Emily Meyer | Eat or Drink

Ingredients

Vegan Sour Cream Glaze

Instructions

  • In the bowl of your stand mixer add in your oat flour, brown rice flour, tapioca starch, powdered sugar, xanthan gum, and salt. Mix on medium with the paddle attachment until completely combined.
  • Whisk your egg replacer powder and milk together and set aside to thicken.
  • Chop your cold dairy free butter up into approximately tablespoon-sized pieces. Drop them all over into your bowl of flour. Turn the mixer onto medium-low until the butter is broken up into your flour mixture. You want them to be about pea-sized chunks or slightly smaller throughout.
  • Add in your egg replacer mixture and mix again on medium-low until the dough comes together.
  • Refrigerate the dough for about 2 hours. This ensures the butter is cold and it also helps the dough roll out better.
  • (For the next few steps, I suggest looking through the picture gallery in the blog post for guidance) Shape the dough into a rectangle and place the dough between two pieces of plastic wrap. Roll the dough out to create a long rectangle that's about 1/4 of an inch thick. Remove the top layer of plastic wrap. Pour on 2 tablespoons of your melted dairy free butter and spread using a pastry brush. Sprinkle on your brown sugar and cinnamon, being sure to cover the dough evenly, but leaving an inch of the dough uncovered at the end. This is where you'll be sealing the rolls shut. Starting at the long edge opposite of this, lift the dough by the bottom layer of plastic wrap and begin to roll. The plastic wrap will help you roll the dough without breaking it. Continue to roll the dough with the help of the plastic wrap until you reach the end. Use your fingers to seal the end.
  • Spread about 1 tablespoon of melted butter onto a baking dish. Cut the long cinnamon roll into about 6 or 7 individual pieces that are about 2 inches wide. Carefully place them on your baking sheet and use the palm of your hand to press them down slightly. Pressing down helps create the perfect shape. Spread the top of the cinnamon rolls with your remaining melted butter.
  • Bake in an oven preheated to 350°F for about 20-23 minutes or until golden brown.

Vegan Sour Cream Glaze

  • Whisk all ingredients in your stand mixer with the whisk attachment on medium-high speed until smooth and creamy.
  • Once your cinnamon rolls have cooled down spread them with your glaze and enjoy.

Notes

Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.

Nutrition

Calories: 706kcal | Carbohydrates: 89g | Protein: 2g | Fat: 39g | Saturated Fat: 7g | Sodium: 424mg | Potassium: 102mg | Fiber: 2g | Sugar: 44g | Calcium: 98mg | Iron: 1.2mg