Gluten-Free Vegan Cinnamon Rolls Without Refined Sugar

These healthier gluten-free vegan cinnamon rolls are easy to make and delicious. They are free from gluten, eggs and dairy, and use no refined sugar. Coconut sugar is used as the sweetener and the recipe uses less sugar than traditional versions. I hope you enjoy them as much as we do.

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The story behind the recipe

After visiting the new IKEA store last summer I couldn’t stop craving a cinnamon roll, or kanelbulle. The scent of fresh buns is irresistible and walking past the bakery case felt like a test of willpower.

Rather than deny myself, I set out to create a cinnamon roll that keeps the taste and texture but removes gluten and refined sugar. The result is a gluten-free, vegan cinnamon roll that’s soft, sticky and far healthier than a traditional recipe.

The finished rolls are tender, pleasantly sticky and packed with warming spice — the perfect homemade treat when you want something comforting without the usual allergens or refined sugar.

How to make gluten-free vegan cinnamon rolls

Making these sticky buns is straightforward. Start by preparing the dough: I use dairy-free yoghurt and plant milk, but you can substitute dairy versions if preferred.

Mix the dry ingredients first, then add the yoghurt and warmed milk and combine until a soft dough forms. The dough should be workable — not overly sticky or dry. Depending on the yoghurt’s consistency you may need a little more milk or flour to reach the right texture.

Shaping the rolls

Place the dough on a floured surface or a reusable non-stick liner. Roll or press it into a rectangle roughly 27cm x 25cm.

Mix melted coconut oil (or butter if not avoiding dairy) with coconut sugar and cinnamon to make the filling paste. Spread it evenly over the dough, leaving about 1 inch free along the far long edge so the filling doesn’t spill out when you roll.

Roll the dough up from the nearest long edge into a tight cylinder, using the liner if it helps. Use a very sharp serrated knife and a gentle sawing motion to cut the roll into 3 cm slices — you should get about nine buns.

Quick tips for success

• Use a reusable liner or lightly dust the surface with gluten-free flour to prevent sticking.
• Adjust liquid or flour quantities based on the yoghurt consistency — dough should be soft and workable.
• When cutting, a serrated knife makes cleaner slices without squashing the rolls.
• If you need a warm place to prove the dough, place a tray with boiling water in a cold oven on a lower shelf and the dish with rolls on the top shelf, close the door and leave for about 30 minutes.

Why I use my own gluten-free flour blend

I developed the Free From Fairy plain gluten-free flour because I wanted a versatile blend that works across many bakes. My mix uses mainly wholegrain gluten-free flours to increase fibre, offer more protein and supply micronutrients such as calcium and iron. It also contains naturally binding flours so gums aren’t required in most recipes.

For binding in this recipe I use psyllium husk powder, a natural, high-fibre ingredient that improves dough structure and texture. I recommend using this or my flour blend for best results with this recipe.

Products made with this blend tend to keep you feeling fuller for longer, and many customers appreciate the improved texture and nutritional profile compared with some commercial mixes.

Now go forth and satisfy your cinnamon roll craving!

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