• Create With Cait

Vegan + GF Cinnamon Rolls

Updated: Apr 22, 2020


Yeast Mixture:

  • 2 1/4 tsp active dry yeast

  • 1 cup dairy free milk, warmed (I used silk almond milk)

  • 1 tbs sugar


  • 2 1/2  cups of chickpea flour 

  • 2 scoops Arbonne Cinnamon Roll Protein Powder 

  • 1/4 cup sugar

  • 5 tbs vegan butter, melted (I used Earth Balance)

  • 1 tsp salt


  • 1/4 cup brown sugar

  • 1 1/2 tbs cinnamon

  • 2 tbs vegan butter, melted


  • 1 cup powdered sugar

  • 1-3 tbs dairy free milk


Yeast Mixture:

  • Warm 1 cup of milk on the stove or in the microwave (make sure it is not too hot, or the you'll kill the yeast; the milk should feel warm to the touch)

  • Add 1 tbs sugar and stir into milk

  • Sprinkle yeast onto milk and sugar and stir

  • Allow to sit for about 10 minutes. If the mixture gets frothy and grows, you're good to go.

Making the Dough:

  • In a large bowl, add all dry ingredients (flour, salt and sugar) and stir together.

  • Gently melt the butter and add to flour mixture

  • Pour in your milk/sugar/yeast to the flour and butter

  • Slowly stir everything together until your dough starts forming

  • When you have a reasonably formed ball of dough, turn out onto a floured surface and gently kneed several times, or use the hook attachment on your stand mixer to kneed the dough

  • Oil a bowl and place your dough ball into it. Place dough in a dark, warm place to rise for 1 hour. I like to set my oven to it's lowest setting and place the bowl on top of the stove (not inside the oven!), covering with a towel


  • In a small bowl, combine brown sugar and cinnamon

  • Take your newly risen dough ball and kneed a couple times on a well floured surface

  • Roll out into a rectangle. The size will depend on how thick you want the dough to be and how wide you ultimately want the rolls to be. I roll mine out until the rectangle is roughly 12" or so by 15" or 16", with the longer edges laying horizontal and the shorter edges laying vertical

  • Spread the melted vegan butter onto the rectangle. Leave about an inch border of each edge butterless, except for the edge closest to you

  • Spread sugar and cinnamon mixture all over your buttered dough. Use your rolling pin to gently press the filling down onto the butter

  • Starting with the edge closest to you, gently begin rolling the dough away from you

  • When finished, orient the roll so that the seam is facing down on your surface

  • Using a serrated knife, cut off about 1 inch from each side (this is where there is no filling)

  • Cut the roll into 10 sections of about 1 - 1 1/2 inches in thickness

  • Place rolls into a nonstick baking pan (I used a 9" round, an 8"x8" square would also work). If you're not using a nonstick pan, grease or spray your pan! I didn't need to grease my pan, but I did spritz the top of the rolls with a little coconut oil spray to get a little browning

  • Preheat oven to 350 °F

  • While the oven is preheating, place the pan of rolls onto the stovetop and cover with a towel again (this is a little mini rise - just for a few minutes while the oven preheats!)

  • When the oven is warm bake rolls for 25 minutes, or until they are golden and feel firm to the touch


  • Whisk together powdered sugar and dairy free milk in a bowl - start with 1 tbs of milk and add 1 tbs at a time if you prefer a thinner glaze

  • Pour glaze over warm cinnamon rolls

  • Enjoy!