Maple Pecan Gluten-Free Vegan Cinnamon Rolls are jam packed with nutty cinnamon goodness and make for the sweetest way to start the day. Bake up a batch to enjoy with guests or any time the hankering for a cinnamon roll strikes!
Sweet, sticky gooey rolls with that explosion of cinnamon in the center is a magical way to start the day. Seriously, could it get any better from there?
These Maple Pecan Vegan Cinnamon Rolls are a gluten-free, dairy-free, and egg-free version of classic cinnamon rolls.
My Dairy-Free Gluten-Free Cinnamon Rolls recipe was a hit over the holidays last year, so I figured I’d revisit the topic and make a vegan friendly recipe with the addition of maple and pecans.
Because I have many followers who can’t eat eggs, I’m often asked how to replace eggs in my baked recipes.
As it turns out, similar to my Vegan Banana Bread and Vegan Lemon Poppy Seed Pancakes, just leaving them out without using a fancy trick or egg replacer is the move.
No need for aquafaba eggs, flax eggs, etc.
All I do to replace the egg is use avocado oil to offset the loss of liquid and add fat.
Are cinnamon rolls time-consuming to make? Yes, absolutely.
Are they worth the multi-step process? Yes, absolutely.
And this is coming from someone who refuses to bake complicated things.
Baking cinnamon rolls is almost a therapeutic process as there’s just something about dough proofing that really makes you feel like you’re winning at life.
So put on a podcast and some sweat pants and enjoy this fun baking adventure!
Vegan Cinnamon Roll Ingredients:
Full-Fat Canned Coconut Milk: In order to make these cinnamon rolls dairy-free, I use full-fat canned coconut milk. It is imperative that the coconut milk be full-fat, or else the fat content of the cinnamon rolls won’t be right and the rolls will be dry and not as inviting. I don’t recommend replacing it with another non-dairy milk.
If you do dairy, you can replace the coconut milk with 1 cup of whole milk and ¼ cup of melted butter in the cinnamon roll dough.
Sugar: We have options here! I use standard brown sugar but you can use coconut sugar or maple sugar to make the recipe refined sugar-free.
Pure Maple Syrup: For sweetness and flavor, we use some pure maple syrup to add a little fall infusion to the cinnamon rolls.
Yeast: Yeast makes the rolls rise and gives it that cozy fluff. Be sure you use active dry yeast that isn’t expired. If the yeast doesn’t bloom when you mix it with the coconut milk (i.e. doesn’t appear foamy or smell yeasty), it is likely that your coconut milk wasn’t warm enough and you’ll need to start over. The recipe simply won’t work unless the yeast is active.
Avocado Oil: Yummy fat to add flavor and the ingredient that replaces the egg.
Gluten-Free Flour Blend: Making cinnamon rolls gluten-free is actually very simple using a gluten-free flour blend. I use Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour, which can be used as a 1:1 replacement for regular flour. Various brands have different absorbances, but King Arthur’s Measure for Measure and Pamela’s should work with the same quantity.
Baking Powder: Used for leavening the cinnamon rolls, baking powder ensures it all holds together.
Sea Salt: Sea salt brings out the sweetness of the rolls and enhances the flavors for a well-rounded experience.
Coconut Oil: For the cinnamon roll filling, I use softened coconut oil to take the place of butter. You can also use a vegan butter spread if you prefer.
Cinnamon: The star of the show! Cinnamon is what makes cinnamon rolls ultra cozy with layer upon layer of gooey, soft, fluffy bliss.
Pecans: Chopped pecans add a delightful crunch throughout these sweet rolls. You can replace them with walnuts or omit them altogether.
For the Optional Glaze: Coconut butter, coconut milk, pure maple syrup, cinnamon, sea salt.
And away we GO!
How to Make Maple Pecan Cinnamon Rolls:
Prepare the Vegan Gluten-Free Cinnamon Roll Dough:
Heat the coconut milk and pure maple syrup to about 110 to 115 degrees F in a large mixing bowl (I do this in the microwave and check the temperature using a meat thermometer). Sprinkle the yeast on top and whisk well until incorporated into the coconut milk.
Allow this mixture to sit for 8 to 10 minutes, until the yeast is very fragrant and the mixture appears foamy.
While the yeast is blooming, add the gluten-free flour, brown sugar, baking powder, cinnamon, and sea salt to a separate bowl and stir until well-combined.
Whisk the avocado oil into the mixing bowl with the coconut milk-yeast mixture and mix until well incorporated.
Stir in the flour mixture and mix until a thick dough forms. The dough should feel moist but not be overly sticky.
Form the dough into a ball and place it back into the mixing bowl. Cover with plastic wrap then a damp kitchen towel and place in a warm part of your house for 1 to 2 hours, or until the dough has about doubled in size.
The amount of time this takes will be dependent on the temperature of your house. If you keep your house warm, it will take about an hour. If you have a bread proof function on your oven, you can use it!
Roll Out the Dough:
Lay a sheet of parchment paper on your counter and sprinkle it lightly with gluten-free flour.
Transfer the cinnamon roll dough to the center of the parchment paper, and press it with your hands into a rectangle that is about ¼-inch thick. (note: if you’d like, you can use a rolling pin, but pressing it works great. You can also use a wine bottle or jar of peanut butter to roll the dough).
Prepare the Filling:
Measure out ⅓ cup of coconut oil – if it is not very soft, place it in your microwave and hit the defrost button and set the timer for 15 seconds. Keep repeating this until the coconut oil is very soft but not melted.
In a mixing bowl or measuring cup, stir together the brown sugar, pure maple syrup, chopped pecans, sea salt and cinnamon. Note that it won’t mix together very easily…it’s okay!
Spread the coconut oil evenly over the cinnamon roll dough. You may not need to use all of the coconut oil, but be sure the dough is very generously coated. Sprinkle all of the cinnamon-maple-pecan-sugar mixture over the dough, leaving about ½-inch around the edges.
Press the cinnamon-pecan mixture into the dough gently with your hands.
Roll the Cinnamon Roll Dough:
Roll the dough into a log shape. The easiest way to do this is to use the parchment paper to help roll the dough onto itself, then gently pressing the dough over the parchment paper to ensure it holds together. Note: you may need to press the dough together if it begins to break apart in any areas.
Once you have your log of dough, use a serrated knife to cut it into equal-sized pieces, about 1 to 2 inches wide each (I like making them thick).
Grease a 9-inch round or 9-inch square baking pan with a generous amount of coconut oil (or butter if using).
Transfer the raw cinnamon rolls to the greased pan. Cover and allow rolls to sit and rise another 30 to 40 minutes.
After this period, there shouldn’t be any wide gaps between the rolls as the rising should fill them in.
Preheat the oven to 350 degrees F. Bake the cinnamon rolls for 20 to 25 minutes, until they barely begin to turn golden brown. Remove the cinnamon rolls from the oven and prepare the frosting/glaze.
Make the Glaze:
While the cinnamon rolls are baking, prepare the glaze. To do so, melt the coconut butter in the microwave until it is liquidy – about 20 to 40 seconds. Add the rest of the ingredients for the glaze to the coconut butter and stir well until combined. Microwave for 20 to 30 second intervals as needed until the glaze is very gooey
If the glaze hardens at any point, you can microwave it again until it softens and is spreadable.
Note: You can absolutely make a different glaze or frosting for these cinnamon rolls. Consider going with my Vegan Cream Cheese Frosting or a standard powdered sugar glaze.
Drizzle the glaze over the cinnamon rolls and serve!
And that’s it, folks! Your ticket to lovely sweet sticky rolls that are loaded with nutty cinnamon goodness.
Also be sure to check out my Gluten-Free Pumpkin Cinnamon Rolls and have yourself a lovely time!
Roll thy cinnamon!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Vegan Cinnamon Rolls
Ingredients
- 1 ¼ cups full-fat canned coconut milk
- 2 Tbsp pure maple syrup
- 2 ¼ tsp active dry yeast ¼-oz packet
- ¼ cup avocado oil
- 3 cups gluten-free all-purpose baking flour
- ⅓ cup brown sugar coconut sugar or maple sugar
- 2 tsp baking powder
- 11/2 tsp ground cinnamon or pumpkin pie spice
- ½ tsp sea salt
For the Filling:
- 1/3 cup softened coconut oil or vegan butter spread
- 1 cup raw pecans chopped
- 1/2 cup brown sugar
- 2 Tbsp pure maple syrup
- 2 Tbsp cinnamon
- ¼ tsp sea salt
For the Glaze:
- 1/4 cup coconut butter melted
- 1/4 cup full-fat canned coconut milk
- 1 1/2 Tbsp pure maple syrup
- ¼ tsp pumpkin pie spice or ground cinnamon
- ½ tsp pure vanilla extract
- Pinch sea salt
Instructions
Prepare the Vegan Gluten-Free Cinnamon Roll Dough:
- Heat the coconut milk and pure maple syrup to about 110 to 115 degrees F in a large mixing bowl (I do this in the microwave and check the temperature using a meat thermometer). Sprinkle the yeast on top and whisk well until incorporated into the coconut milk. Allow this mixture to sit for 8 to 10 minutes, until the yeast is very fragrant and the mixture appears foamy.
- While the yeast is blooming, add the gluten-free flour, brown sugar, baking powder, cinnamon, and sea salt to a separate bowl and stir until well-combined.
- Whisk the avocado oil into the mixing bowl with the coconut milk-yeast mixture and mix until well incorporated.
- Stir in the flour mixture and mix until a thick dough forms. The dough should feel moist but not be overly sticky.
- Form the dough into a ball and place it back into the mixing bowl. Cover with plastic wrap then a damp kitchen towel and place in a warm part of your house for 1 to 2 hours, or until the dough has about doubled in size.
Roll Out the Dough:
- Lay a sheet of parchment paper on your counter and sprinkle it lightly with gluten-free flour.
- Transfer the cinnamon roll dough to the center of the parchment paper, and press or roll it into a rectangle that is about ¼-inch thick (I press the dough using my hands but a rolling pin works too!)
Prepare the Filling:
- Measure out ⅓ cup of coconut oil – if it is not very soft, place it in your microwave and hit the defrost button and set the timer for 15 seconds. Keep repeating this until the coconut oil is very soft but not melted.
- In a mixing bowl or measuring cup, stir together the brown sugar, pure maple syrup, chopped pecans, sea salt and cinnamon.
- Spread the coconut oil evenly over the cinnamon roll dough. Sprinkle all of the cinnamon-maple-pecan-sugar mixture over the dough, leaving about ½-inch around the edges. Press the cinnamon-pecan mixture into the dough gently with your hands.
Roll the Cinnamon Roll Dough:
- Roll the dough into a log shape. The easiest way to do this is to use the parchment paper to help roll the dough onto itself, then gently pressing the dough over the parchment paper to ensure it holds together. Note: you may need to press the dough together if it begins to break apart in any areas.
- Once you have your log of dough, use a serrated knife to cut it into equal-sized pieces, about 1 to 2 inches wide each (I like making them thick).
- Grease a 9-inch round or 9-inch square baking pan with a generous amount of coconut oil (or butter if using).
- Transfer the raw cinnamon rolls to the greased pan. Cover and allow rolls to sit and rise another 30 to 40 minutes.
- Preheat the oven to 350 degrees F. Bake the cinnamon rolls for 20 to 25 minutes, until they barely begin to turn golden brown. Remove the cinnamon rolls from the oven and prepare the frosting/glaze.
Make the Glaze:
- While the cinnamon rolls are baking, prepare the glaze. To do so, melt the coconut butter in the microwave until it is liquidy – about 20 to 40 seconds. Add the rest of the ingredients for the glaze to the coconut butter and stir well until combined. Microwave for 20 to 30 second intervals as needed until the glaze is very gooey.
- Drizzle the glaze over the cinnamon rolls and serve.
Nutrition
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