Cinnamon Rolls (Vegan, Gluten-Free, Sugar-Free)

Crisp autumn mornings call for something warm, cozy, and fragrant. These Cinnamon Rolls are everything you love about fall, wrapped up in a soft, golden swirl. They’re vegan, gluten-free, and made without refined sugar, making them a wholesome indulgence you can feel good about enjoying.

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Why You’ll Love This Recipe

These rolls bring all the comfort of classic cinnamon rolls but skip the dairy, gluten, and sugar. Thanks to coconut flour, the texture is tender yet satisfying, with natural sweetness and rich spice from cinnamon, nutmeg, and ginger. Every bite tastes like a hug in pastry form, perfect with a cup of tea, coffee, or hot oat milk.

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Ready to savor the rich flavors of spices in a guilt-free, cozy roll? Follow along as we bring this comforting autumn classic to your kitchen counter.

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Cinnamon Rolls 

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Prep Time: 20 minutes

Cook Time: 25–30 minutes

Total Time: 50 minutes

Servings: 15 rolls

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Ingredients

Dough:

• 3/4 cup coconut flour

• 1/4 cup ground flax seeds

• 1/4 cup erythritol

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp xanthan gum

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger

• Pinch of salt

• 2–3 tbsp unsweetened plant-based milk

Filling:

• 2–3 tbsp erythritol (or 1–2 tbsp maple syrup)

• 1 tsp ground cinnamon

• Optional: chopped walnuts

Glaze (Optional):

• 2 tbsp coconut yogurt

• 1 tsp vanilla extract

• Sweetener to taste

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Instructions

1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

2. Make the dough:

   • Mix coconut flour, flax, erythritol, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, ginger, and salt in a bowl.

   • Add the plant milk and vinegar slowly.

   • Stir into a slightly sticky dough. Let rest 5 minutes; coconut flour absorbs moisture. If too dry, add 1 tsp plant milk at a time.

3. Prepare the filling:

   • Combine erythritol or maple syrup and cinnamon until smooth.

4. Shape the rolls:

   • Roll the dough between two parchment sheets into a rectangle (~1/2 inch thick).

   • Spread filling evenly over the dough.

   • Roll into a log and cut into 15 rolls.

5. Bake:

   • Place rolls on a lined tray. Bake 25–30 minutes until firm and lightly golden.

     
     
     

6. Optional glaze:

   • Mix coconut yogurt, vanilla, and sweetener. Drizzle over slightly cooled rolls.

     
     
     

7. Serve warm and enjoy!

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Notes

• Coconut flour absorbs more moisture than regular flour, so resting the dough is key. You may need to adjust the plant milk slightly to get the right texture.

• Sweetness: The filling can be adjusted to taste. Maple syrup gives a more caramelized flavor, while erythritol keeps it sugar-free.

• Walnuts add crunch, flavor, and extra protein.

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Nutrition (per roll)

• Calories: ~60 kcal

• Protein: 1.5 g

• Fat: 2 g

• Carbohydrates: 8 g

• Fiber: 2 g

• Sugar: 1–2 g

• Net Carbs: ~6 g

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