The Easiest + Tastiest + Quickest Cinnamon Rolls EVER!

Perhaps it’s pregnancy cravings, but I’ve made these twice in the last week or so… LOL (yikes!) They are super easy, super delicious and not super unhealthy. This gluten free + dairy free + yeast free recipe is here for many amornings to come. Hope you enjoy them!

Easy Cinnamon Rolls (GF+VG+Yeast Free)

These cinnamon rolls are super easy, super delicious and not SUPER unhealthy. This gluten free + vegan + yeast free recipe is here for many amornings to come. Hope you enjoy them!

Prep time: 15 min
Cook time: 15 min
Total time: 30 min



  • 2-3 cups Bob's Red Mill Gluten Free Baking Flour
  • 2 tbsp date sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup full fat coconut milk
  • 1 flax egg 1 tbsp ground flaxseed meal + 2½ tbsp water
  • 1 tsp vanilla extract


  • 1/2 cup Earth Balance Butter soy free
  • 1/2 cup brown sugar organic
  • 2 tbsp cinnamon


  • 2 tbsp Earth Balance Butter soy free
  • 2 tbsp vegan cream cheese Kite Hill or Tofutti
  • 1 cup powdered sugar organic
  • 2-3 tbsp almond milk


  1. Preheat the oven to 400 degrees


  1. In a large mixing bowl, whisk together all the dry dough ingredients

  2. In a small mixing bowl, whisk together the wet ingredients (flax egg, coconut milk, vanilla)

  3. Pour the wet ingredients into the dry 

  4. Using a spatula or your hands, mix until you reach a dough-like consistency that is not wet and sticky (you may have to add more flour here)

    **NOTE: the dough should be workable with a rolling pin, not fall apart and not too sticky. You can always add a bit more flour if you need to

  5. Flour a large surface (I use a large cutting board), and place the dough on the floured surface

  6. Begin to roll the dough out into a rectangle with your floured rolling pin, keeping the dough between 1/4 and 1/2 inch thick


  1. Mix together the filling ingredients until smooth


  1. Spread the filling ingredients over the dough leaving a small border of dough around the perimeter of the dough rectangle

  2. Place the unrolled cinnamon roll in your freezer for about 10-15 minutes (makes rolling + cutting easier)

  3. Remove from freezer and roll length-wise until no filling is showing and you have a cinnamon dough log

  4. Grease an 8×8 square baking dish (or you can use a pie plate)

  5. With a sharp knife, cut the rolls into about 1 inch thick slices

  6. Carefully place each roll into the baking dish- they should all fit snuggly in there 

  7. Bake for 15-20 minutes until the edges start to golden just the slightest


  1. While the rolls are baking, make the icing using a hand mixer

  2. Mix the butter and cream cheese together until smooth, then slowly add the powdered sugar and milk

  3. Nothing left to do but ice and devour!

  4. WARNING: Be prepared to eat more than 1 (or 2! lol)


Recipe adapted from Cookies & Cows

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