Cinnamon Rolls
If you are looking for a top 9 free cinnamon roll recipe that is moist, fluffy, and allergy friendly, then you’ve found it!! I think cinnamon rolls are amazing, but they can be so time consuming and the allergy friendly ones I had found before creating this recipe were less than thrilling in their texture. Thus, I ventured into unknown territory creating a cinnamon roll that had all the good stuff like fluff, texture, and flavor, and was quicker to make. That’s how these beauties came to be! Hope you like them as much as I do! Serves 12-14 cinnamon rolls.
History of Cinnamon Rolls
If you want to find out more about the history of title, here is where I found my information!
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Ingredients & Substitutes
- For the dough:
- 1 1/2 cups warm water (95-105 deg. F)
- 1 rapid rising yeast packet (2 1/4 tsp)
- 1/2 cup sugar
- 1/3 cup melted soy free vegan butter, OR homemade (recipe is top 8 free, corn, seed, and legume free)
- 1/2 cup potato water (*See notes on how to make it, or for substitutes)
- 1/3 cup vegan condensed milk (contains coconut), OR plant based country crock heavy whipping cream (contains legumes & corn derivatives)
- 1/3 cup psyllium husk powder
- 3/4 cup non-dairy milk, warm
- 5 1/4 cup all-purpose gf flour (we use Namaste)
- 1 TB baking powder
- 2 tsp salt
- 1/2 cup non dairy milk, optional (for pouring over the proofed cinnamon rolls; helps with moisture retention & glazed bottoms)
- For the filling:
- 1/3 cup softened soy free vegan butter, OR homemade (recipe is top 8 free, corn, seed, & legume free)
- 1/2 cup brown sugar, packed
- 2 TB ground cinnamon
- For the Icing:
- 1 cup softened soy free vegan butter, OR homemade (recipe is top 8 free, seed, legume, and corn free)
- 1 cup oatly cream cheese
- 2-3 cups powdered sugar (depending on how tangy—sweet you like your frosting to be)
- 1/2 TB vanilla
How to Make these Cinnamon Rolls
Proof yeast with water and sugar in a bowl for 15 mins. Your yeast mixture should be foamy. If it didn’t foam about 1/2 inch on top, throw that batch out & repeat this step, because your yeast was bad or your water was too hot.
In a kitchen aid, or by hand, mix wet ingredients till smooth.
Then, in a separate bowl mix psyllium husk and warm non dairy milk together, till it gels. Add into kitchen aid and mix, till smooth.
Mix in all dry ingredients, till the batter is smooth and thick. (This recipe turns out fluffier when mixed with a kitchen aid for at least 3-5 minutes).
Lay out two 14×18″ pieces of parchment paper & then roll out the dough in between parchment paper till its 1/2 inch thick.
Mix up your filling and spread it over the dough. Then Score & cut 12 (1-1 1/4” wide) strips and roll them up into cinnamon rolls.
Arrange your cinnamon rolls in a lightly oiled pan like this:
Chill dough in fridge for 10-15 mins, or till filling has become solid. If you don’t chill it, your filling will seep out and not bake properly. You can also cover in seran wrap & refrigerate overnight (no longer than 10 hrs though, because your dough will start to dry out).
Preheat your oven to 200 & then turn off. Proof your dough in a warm but turned off oven for one hour (or 1.5 hours if you refrigerated overnight), till dough is twice it’s original size.
Turn oven temp up to 350 degrees.
Meanwhile, pour the non dairy milk over your cinnamon rolls, cover the proofed cinnamon rolls with tinfoil and then once preheated, bake in oven 35 mins, then uncover and bake for an additional 10-15 mins or till tops are light golden brown like this:
Whisk together the icing ingredients. Add in an extra 1/4 cup of powdered sugar if the icing is runny. You want it to be thick. 
While the cinnamon rolls are still warm, but not hot (about 15 mins cool time), ice the tops & serve!
Common Questions
- Can I use applesauce instead of potato water? You can do this, however your dough will not rise as much as with the potato water.
Other Favorite Breakfast Recipes
Vegan Cinnamon Rolls (Gluten, Soy, & Nut Free)
If you are looking for a top 9 free cinnamon roll recipe that is moist, fluffy, and allergy friendly, then you’ve found it!! I think cinnamon rolls are amazing, but they can be so time consuming and the allergy friendly ones I had found before creating this recipe were less than thrilling in their texture. Thus, I ventured into unknown territory creating a cinnamon roll that had all the good stuff like fluff, texture, and flavor, and was quicker to make. That’s how these beauties came to be! Hope you like them as much as I do! Serves 12-14 cinnamon rolls.
Ingredients
For the dough:
- 1 1/2 cups (389g) warm water (95–105 deg. F)
- 1 rapid rising yeast packet (2 1/4 tsp)
- 1/2 cup (100g) sugar
- 1/3 cup (68g) melted soy free vegan butter, OR homemade (recipe is top 8 free, corn, seed, and legume free)
- 1/2 cup (140g) potato water (*See notes on how to make it, or for substitutes)
- 1/3 cup (100g) vegan condensed milk [contains coconut], OR plant based country crock heavy whipping cream [contains legumes & corn derivatives]
- 1/3 cup (35g) psyllium husk powder
- 3/4 cup (200g) non-dairy milk, warm
- 5 1/4 cup (803g) all-purpose gf flour (we use Namaste)
- 1 TB (12g) baking powder
- 2 tsp (15g) salt
- 1/2 cup non dairy milk, optional (for pouring over the proofed cinnamon rolls; helps with moisture retention & glazed bottoms)
For the filling:
- 1/3 cup (68g) softened soy free vegan butter, OR homemade (recipe is top 8 free, corn, seed, & legume free)
- 1/2 cup (114g) brown sugar, packed
- 2 TB (12g) ground cinnamon
For the Icing:
- 1 cup (237g) softened soy free vegan butter, OR homemade (recipe is top 8 free, seed, legume, and corn free)
- 1 cup (222g) oatly cream cheese
- 2–3 cups (220-330g) powdered sugar (depending on how tangy—sweet you like your frosting to be)
- 1/2 TB vanilla
Instructions
- Proof yeast with water and sugar in a bowl for 15 mins. Your yeast mixture should be foamy. If it didn’t foam about 1/2 inch on top, throw that batch out & repeat this step, because your yeast was bad or your water was too hot.
- In a kitchen aid, or by hand, mix wet ingredients till smooth.
- Then, in a separate bowl mix psyllium husk and warm non dairy milk together, till it gels. Add into kitchen aid and mix, till smooth.
- Mix in all dry ingredients, till the batter is smooth and thick. (This recipe turns out fluffier when mixed with a kitchen aid for at least 3-5 minutes).
- Lay out two 14×18″ pieces of parchment paper & then roll out the dough in between parchment paper till its 1/2 inch thick.
- Mix up your filling and spread it over the dough. Then Score & cut 12 (1-1 1/4” wide) strips and roll them up into cinnamon rolls.
- Arrange your cinnamon rolls in a lightly oiled pan like this:
- Chill dough in fridge for 10-15 mins, or till filling has become solid. If you don’t chill it, your filling will seep out and not bake properly. You can also cover in seran wrap & refrigerate overnight (no longer than 10 hrs though, because your dough will start to dry out).
- Preheat your oven to 200 & then turn off. Proof your dough in a warm but turned off oven for one hour (or 1.5 hours if you refrigerated overnight), till dough is twice it’s original size.
- Turn oven temp up to 350 degrees.
- Meanwhile, pour the non dairy milk over your cinnamon rolls, cover the proofed cinnamon rolls with tinfoil and then once preheated, bake in oven 35 mins, then uncover and bake for an additional 10-15 mins or till tops are light golden brown like this:
- Whisk together the icing ingredients. Add in an extra 1/4 cup of powdered sugar if the icing is runny. You want it to be thick.
- While the cinnamon rolls are still warm, but not hot (about 15 mins cool time), ice the tops & serve!
Notes
I like to use 1/2 cup potato water for this recipe (You can also use sweet potatoes, applesauce, if nightshades are an issue; but it will not rise as much and not have a neutral flavor).The potato water makes the final product taller, fluffier, and moist. To achieve this potato water, I purée one small boiled potato (144g) with about 1 cup water (144g), until I get a smooth thick paste. You can do a 1 to 1 weight ratio for any size potato and water and save the rest for later use. I then use 1/2 cup (140g) of this mixture in the recipe.
Looks delicious! Have you tried making the dough and rolls and storing in fridge overnight before baking?
Yes! Did it last night; just need to proof it for 1 hour 30 mins.
After searching 6 years, this is hands-down, the BEST allergy-friendly cinnamon roll recipe! My husband even said these taste exactly like a cinnamon roll he would buy from a bakery that wasn’t free of allergens! The results are moist and fluffy; the dough raises beautifully and holds all the cinnamon filling inside as it bakes. The only thing I did differently was to just mix the packet of yeast right in with the dry ingredients. Since I used instant yeast, I did not need to take the extra step to allow it to bloom first.