These Gluten Free Vegan Gingerbread Cinnamon Rolls are the ultimate holiday breakfast treat! Soft and fluffy cinnamon rolls are packed with gingerbread spices and slathered with a rich and silky vegan molasses frosting. They’re a must-make for your holiday baking lineup.
Table of contents
Navigating the holidays with food sensitivities can be tough, but my gingerbread cinnamon rolls make it easy to indulge without compromise! These festive treats are not only gluten-free and vegan (no eggs or dairy) but also grain-free, refined sugar-free, yeast-free, and can easily be nut-free. The most scrumptious treat for everyone at your holiday table.
Gluten Free Vegan Gingerbread Cinnamon Rolls Recipe
Gingerbread + cinnamon rolls = Christmas morning magic! These holiday cinnamon rolls are the perfect blend of cozy and festive. They’re moist, slightly chewy, perfectly sweet, and infused with warm gingerbread spices like cinnamon, ginger, nutmeg, and cloves. Best of all, the luscious molasses icing makes the gingerbread flavor pop and adds an irresistibly gooey finish — the signature of any great cinnamon roll!
Adapted from my Pumpkin Cinnamon Rolls, they’re just as quick and easy to make. No stand mixer, dough hook, or tedious kneading required. Plus, with NO yeast, there’s no waiting for multiple rises or dough proofing, so you can whip these up in under an hour. The easy cut and roll method makes assembly a breeze.
Whether you enjoy them for Christmas breakfast, a holiday brunch or as a seasonal treat, these gingerbread cinnamon rolls are sure to please all eaters! Pair them with a steaming mug of Peppermint Hot Chocolate for even more festive flavors.
Want more dairy-free and gluten-free gingerbread treats? Try my Gingerbread Whoopie Pies, Gingerbread Cookies, Gingerbread Loaf, or these Gingerbread Squares.
Ingredients
See the recipe card below for ingredient quantities.
Gingerbread Cinnamon Roll Dough
- tapioca starch
- almond flour
- coconut flour
- baking soda
- cream of tartar
- cinnamon
- ginger
- coconut sugar
- sea salt
- flaxseed meal – also called ground flaxseeds.
- whole psyllium husks – not to be confused with psyllium husk powder or ground psyllium husks, a fine, powdered form of the psyllium husk. It’s a crucial ingredient and cannot be omitted or substituted.
- warm water
- avocado oil
- coconut yogurt – room temperature
- apple cider vinegar
- vanilla extract
Filling
- avocado oil
- cinnamon
- ginger
- nutmeg
- ground cloves
- vanilla extract
- sea salt
- coconut sugar
Vegan Gingerbread Frosting
- palm shortening
- tapioca starch
- molasses – I used Wholesome brand unsulphured blackstrap molasses.
- cinnamon
- maple syrup
- vanilla extract
- sea salt
Ingredient Substitutions
- To make these gingerbread cinnamon rolls nut-free, use tigernut flour instead of almond flour.
- You can replace vanilla extract with 1/2 tsp vanilla bean powder in the dough and about 1/4 tsp in the frosting. However, I recommend using vanilla extract in the filling for the liquid.
- Swap the coconut sugar with maple sugar throughout the recipe if you prefer. However, you can’t substitute the coconut flour, so this recipe can’t be made completely coconut-free.
- You can replace the coconut yogurt with any unsweetened dairy-free yogurt with a high fat content.
- You can substitute palm shortening with dairy-free/vegan butter (I recommend butter sticks, like Miyoko’s European style plant milk butter, instead of soft butter spreads) or dairy-free/vegan cream cheese (I like the Kite Hill and Violife brands).
- In the frosting, you can use arrowroot starch instead of tapioca starch.
- You cannot omit or substitute the whole psyllium husks in this recipe. It’s necessary to provide the dough with elasticity, stretch, and structure in the absence of gluten. You can’t leave it out or replace it with anything else. If you want to try deliciously fluffy gluten-free cinnamon rolls without psyllium husks, try my Grain Free Cinnamon Rolls!
- I don’t recommend any other substitutions and can’t guarantee the results if you make replacements. If you like experimenting, let me know in the comments how your creations turn out!
How To Make Gluten Free Vegan Gingerbread Cinnamon Rolls
Step 1. Make the Dough
Combine all the dry ingredients except for the whole psyllium husks. Make a well in the center of the dry ingredients.
In a separate bowl, whisk together the whole psyllium husks with warm water. Then, combine the wet ingredients with the psyllium gel.
Add the wet mixture to the center of the dry ingredients and fold them in. Then, use your hands to bring the dough together and shape it into a large ball. Note that the dough should be well mixed, soft and bouncy, slightly tacky but not overly sticky or wet.
Step 2. Roll Out and Shape the Dough
Roll out the dough between two sheets of parchment paper into a large rectangle roughly 12 × 10 inches and at least 1/4 inch thick. Use a sharp knife or pastry cutter to cut and straighten the edges.
Step 3. Make the Filling
In a small bowl, whisk together the avocado oil, ground spices, vanilla, salt, and coconut sugar.
Step 4. Fill the Rolls
Drop dollops of the filling on the center of the rolled out dough and spread it all the way to the edges.
Step 5. Roll Gingerbread Cinnamon Rolls
Cut the dough lengthwise into 8 long, even-sized strips. Then individually roll up each strip of dough.
Step 6. Bake
Nestle the rolls into a baking dish of your choice and bake the cinnamon rolls in the oven preheated to 350F for 22-23 minutes.
Step 7. Make the Frosting
While the rolls bake, make the frosting in a food processor, stand mixer, or in a bowl with a handheld mixer or whisk.
Step 8. Cool
Remove the baking dish from the oven and allow to cool for a few minutes.
Step 9. Frost
Smother the rolls in as much icing as you like while still warm.
Step 10 . Serve
Best served warm and fresh!
Tips & Tricks
Use Room Temperature Ingredients
Use room temperature wet ingredients for both the dough and frosting to ensure smooth and even mixing and to prevent curdling. Allow any refrigerated ingredients such as the coconut yogurt and maple syrup to come to room temperature or gently warm cold liquids in the microwave first to remove the chill.
Work Quickly While Dough Is Pliable
I recommend rolling out the dough quickly once it has come together, while it’s still soft and pliable. If left too long, the dough may start to dry out and stiffen up, especially if working in a cooler atmosphere. If the dough starts to harden while working with it, warm it up in your preheating oven for 35 seconds so it regains elasticity and is easier to handle and roll out.
Measure the Dough with a Ruler
Use a ruler to measure the dimensions of the rolled out dough and to divide the dough into 8 vertical strips.
Clean the Bench Scraper
Wipe the knife or bench scraper you use to cut the dough with a damp cloth in between cuts to prevent the dough from sticking to it and ensure sharp, clean slices.
Frosting Tips
- As noted above, I recommend heating the maple syrup in the microwave for the frosting. If using vegan butter or cream cheese, make sure it’s softened at room temperature and not cold, straight from the fridge.
- You can make the frosting by hand with a wire whisk but it will require some elbow grease.
- Add more tapioca starch to create a thicker frosting if desired.
- This frosting doesn’t harden much once it’s set so you should lay the rolls flat to serve or store rather than stacking them so they don’t stick together.
- Apply the frosting while the cinnamon rolls are still warm. It will melt and soak into the rolls, providing even more flavor and moisture and making them tender and soft.
- Create slightly varied frosting flavors with your choice of fat.
- Make a dairy-free gingerbread cream cheese frosting with vegan cream cheese. It lends a slightly tangy flavor, like traditional cream cheese icings for cinnamon rolls, and complements the gingerbread flavor well.
- The vegan butter and palm shortening lend a more buttery, neutral flavor, allowing the gingerbread flavor to shine. It’s like a gingerbread-flavored version of vanilla or maple glazes often used on cinnamon rolls.
Frequently Asked Questions
These cinnamon rolls comply with Modified AIP once you use tigernut flour instead of almond flour and ensure the unsweetened coconut yogurt is compliant (no gums or additives, etc). If you’re looking for delicious Core AIP/Paleo cinnamon rolls, try my classic Grain Free Cinnamon Rolls.
You can substitute the almond flour with tigernut flour. Otherwise, I don’t recommend any flour substitutions. This grain-free, gluten-free flour blend is crafted to achieve the desired tastes and textures, and cannot be substituted with all purpose gluten-free flour blends. Moreover, this recipe is free of yeast and gums often included in those blends.
Want to learn more about baking with grain-free flours and making your own blends? I teach you how in The Basics.
No, I don’t recommend making the dough ahead of time or refrigerating/freezing unbaked rolls.
Make sure the dough is pliable and moist while working with it. If it starts to stiffen you can warm it up in the preheating oven. If cracks form while rolling the spirals, use wet fingers to bring the dough back together and smooth over the cracks.
While I recommend enjoying these freshly baked and warm (on the first day of baking ideally), you can store the baked rolls in the fridge until ready to serve. Warm rolls in the microwave until soft and tender and then add icing. Be careful not to overheat as they can dry out.
You can also make the frosting in advance and store in the fridge. Re-whisk it before icing the cinnamon rolls.
Storage & Reheating Instructions
These gingerbread cinnamon rolls are best served fresh and warm! If storing leftovers, I recommend reheating them in the microwave for 15-30 seconds before serving to regain their soft and tender texture.
Room Temperature: Store cooled cinnamon rolls, without the frosting, in an airtight container on the countertop for 1-2 days.
Fridge: Store the rolls in an airtight container in the refrigerator for up to 5 days. If iced, lay them flat rather than stacking them so they don’t stick together. Store leftover frosting in the fridge for up to 1 week.
Freezer: Store in an airtight, freezer-safe container or resealable bag for up to 1 month. I suggest freezing them unfrosted and icing them when you’re ready to eat them. Thaw them at room temperature then reheat in the microwave.
The frosting is freezer-friendly in a freezer-safe container or resealable bag.
As the creator of an online dairy-free and gluten-free baking school, I know how challenging it can be to find delicious gluten-free baked treats that taste just as good as the conventional versions. That’s why you’ll love my Gluten-Free Vegan Gingerbread Cinnamon Rolls without eggs, dairy, yeast, or gluten. They’re filled with warm gingerbread spices and have a soft, fluffy texture. If you do, I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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Gluten Free Vegan Gingerbread Cinnamon Rolls Recipe
- Total Time: 43 minutes
- Yield: 8 gingerbread cinnamon rolls 1x
- Diet: Vegan
Description
These Gluten Free Vegan Gingerbread Cinnamon Rolls are the ultimate holiday breakfast treat! Soft and fluffy cinnamon rolls are packed with gingerbread spices and slathered with a rich and silky vegan molasses frosting. They’re a must-make for your holiday baking lineup.
Ingredients
Gingerbread Cinnamon Roll Dough
- 1 3/4 cups tapioca starch
- 1/2 cup almond flour (or tigernut flour)
- 1/4 cup + 3 tbsp coconut flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 2 TBSP coconut sugar
- 1/2 tsp sea salt
- 1 TBSP flaxseed meal
- 3 TBSP whole psyllium husks
- 3/4 cup warm water
- 1/4 cup avocado oil
- 2/3 cup unsweetened coconut yogurt, room temperature
- 2 TBSP apple cider vinegar
- 1 tsp vanilla extract (or 1/2 tsp vanilla bean powder)*
Filling
- 1/4 cup + 2 tbsp avocado oil
- 2 TBSP cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/4 cup + 3 tbsp coconut sugar
Vegan Molasses Frosting
- 1/2 cup palm shortening (or room temperature vegan butter sticks or vegan cream cheese)
- 1/2 cup + 2 tbsp tapioca starch
- 1 TBSP molasses
- 1/2 tsp cinnamon
- 1/4 cup + 2 tbsp maple syrup, hot
- 1 tsp vanilla extract (or 1/4 tsp vanilla bean powder)
- pinch of sea salt
Instructions
- Preheat the oven to 350F.
- To a large bowl, add tapioca starch, almond flour, coconut flour, baking soda, cream of tartar, cinnamon, ginger, coconut sugar, sea salt, and flaxseed meal. Stir to combine and make a well in the center of the dry ingredients.
- To a separate bowl, whisk whole psyllium husks and warm water to combine.
- To the mixture, combine avocado oil, coconut yogurt, apple cider vinegar, and vanilla extract. Whisk with a fork or wire whisk to remove clumps.
- Pour the wet ingredient mixture into the center of the dry ingredients. Stir to combine, then use your hands to bring the dough together into a large ball. The dough should be pliable, soft, tacky, but not overly wet.
- Place the ball of dough between two sheets of parchment paper. With a rolling pin, roll out the dough into a rectangle with dimensions approx 12 x 10 inches and no less than 1/4 inch thick. (Images 1&2)
- Use a bench scraper or sharp knife to trim and straighten the edges of the rectangle of dough. (Image 2)
- Make the filling. In a small bowl, whisk together avocado oil, cinnamon, ginger, nutmeg, ground cloves, vanilla, sea salt, and coconut sugar. (Image 3)
- Using a large spoon, drop dollops of the filling to the middle of the rolled out dough. Spread the filling all the way to the edges with the back of the spoon or an offset spatula to help distribute it smoothly and evenly. (Images 4 &5)
- Cut the dough lengthways (vertically) into 8 even-sized strips with a sharp knife or bench scraper. (Image 6)
- Individually roll each strip into a gingerbread cinnamon roll. Start with a snug, tight tuck or first roll so there isn’t a large gap in the center of the roll. Continue to gently roll the strip of dough to form a spiral. (Images 7 &8)
- Continue rolling each strip of filled dough until all 8 gingerbread cinnamon rolls are rolled. (Image 9)
- Nestle the gingerbread cinnamon rolls into a baking dish of your choice. Bake in the middle rack of the oven for 22-23 minutes.
- Make the frosting while the rolls bake.
- Remove the baking dish from the oven and allow the rolls to cool for about 5 minutes.
- Use a spoon or offset spatula to add dollops of frosting over the rolls and spread over the gingerbread cinnamon rolls. Use as generously as you’d like!
- Serve and enjoy warm!
Frosting
- In a stand mixer or food processor, combine palm shortening, tapioca starch, molasses, cinnamon, hot maple syrup, vanilla, and a pinch of sea salt**. Whisk or pulse until combined.*** Add more tapioca starch if you desire a thicker frosting.****
Notes
*If using vanilla bean powder, add it to the dry ingredient mixture in Step 2.
**If you’re using a vegan cream cheese or butter (instead of palm shortening) that contains salt, you can omit the additional pinch of salt.
***If making the frosting in advance, store it in the fridge. Allow to come to room temperature and re-whisk before frosting the gingerbread cinnamon rolls.
****In addition to adding more starch, if you want the icing to stay thick and silky rather than melting over the rolls, let the gingerbread cinnamon rolls cool completely before frosting them.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Breakfast, Desserts
- Method: Baked
- Cuisine: American
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