Classic Vegan & Gluten Free Cinnamon Rolls with Maple Cashew Cream Cheese Icing

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Traditional cinnamon rolls but make 'em vegan & gluten free 👊🏽 Finally a SIMPLE yet delicious cinnamon roll recipe I am OBSESSED with 🤤 I have to say, out of all of the baking I have attempted, cinnamon rolls were always 2nd hardest for me (the first being macarons & omg never again 🙅🏽‍♀️). But after this recipe, boy, I’ll be making them every weekend 😅 The dough only requires FIVE ingredients & is super goey 🙌🏽 And the icing is made with cashews & coconut cream & just so AMAZING 😍

Classic Vegan & Gluten Free Cinnamon Rolls with Maple Cashew Cream Cheese Icing

🔪 Prep Time: 30 minutes

🍳 Cook Time: 30-35 minutes

🕒 Total Time: 1 hour

Rise Time: 1-2 hours

🍴 Serving Size: Makes 9 Rolls



  • 4 cups Gluten Free 1 to 1 Baking Flour (@bobsredmill)

  • 2 1/4 tsp Active Dry Yeast (or 1 packet)

  • 1 tsp Sea Salt

  • 1/4 cup Maple Syrup (@coombsmaple)

  • 1 1/2 cup Unsweetened Almond Milk, room temp (@califiafarms)

Cinnamon Sugar Filling:

Maple Cashew Cream Cheese Icing:

  • 3/4 cup Cashews, soaked overnight

  • 1/2 can Coconut Cream, top creamy part

  • 1/3 cup Unsweetened Almond Milk

  • 1/3 cup Monk Fruit Powdered Sugar (@lakanto)

  • 2 tbsp Maple Syrup

  • 1 tbsp Coconut Oil, melted (@vitacoco)

  • 2 tsp Vanilla Extract (@traderjoes)

  • 1 tsp Lemon Juice

  • 1 tsp Cinnamon

  • Pinch of Sea Salt


  1. Dough - Add your flour, yeast, and salt to a large mixing bowl. Use a wooden spoon to mix. Then add in your syrup and milk. Mix until evenly incorporated. Dump out the dough on a floured surface. Knead only a few times until a ball forms. Spray your bowl with some coconut oil and add the dough back. Cover with a towel and let it rise for at least an hour in a warm area.

  2. Filling - Add butter to a small bowl. Microwave for ~10 secs to slightly soften. Then mix in the remaining ingredients. Set aside.

  3. Icing - Add everything to a countertop blender. Pulse until creamy. Add more or less milk for desired consistency.

  4. Once the dough has risen, add back to a floured surface. Use a roller (or wine bottle, etc.) to roll out into a thin rectangle. You want each roll to be at least 2 inches thick.

  5. Spread an even layer of the filling, leaving about half an inch empty around the edges. Slightly wet the edges to help seal. Then tightly roll into a cylinder.

  6. Cut into ~9 rolls and place into a large baking dish.

  7. Optional - If you have the time, I suggest letting the rolls rise once more before baking. Cover with a towel and let it rest for another hour. You can forgo this step (like I did because I'm impatient) and still get soft fluffy rolls! Just may not be as big.

  8. Bake at 350* for 30-35 minutes.

  9. I like to ice them when they're still warm so ~10-15 minutes after they're out of the oven. You may have some leftover icing which you can use for future recipes!

  10. Enjoy! 🤩

Notes & Tips:

  • Regular All Purpose or Bread Flour should work just as well for this recipe.

  • You can sub the maple syrup for something like cane sugar, honey, agave, etc. If using a dry sugar, mix in with your dry ingredients before adding in the milk.

  • You can also use any nut milk. Just be sure it is unsweetened and unflavored.

  • When blending the icing, it may not seem smooth. For me, it was because my milk was cold and hardened the coconut cream, leaving a "chunky" looking icing. But don't be alarmed! Once you add to the warm rolls, the icing will smoothen and be super creamy.

  • Store either in the same baking dish with a plastic wrap or transfer to an air-tight container. Keep in the fridge for up to a week.

  • The best way to eat leftovers is to microwave a roll for 25-30 seconds. The rolls will harden in the fridge so heating gets them really nice and doughy again but also perfectly melts the icing. Will taste just like it's fresh out of the oven!

  • You can also prep the dough before hand. After the first rise, place you covered bowl in the fridge the night before. Then, follow the remaining instructions for fresh baked cinnamon rolls in the morning! You can also freeze it in a plastic bag to keep for up to 3 months!

Click here for the Video Tutorial

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My name is Ritisha Gupta aka Tisha's Veggie Eats! I'm 25 years old and currently live in Houston, TX. I am a full-time Digital Designer and a part-time food blogger. I started my food blog on Instagram as a way to showcase healthy living & share my delicious meals. Read more...





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