These are the real deal!  Soft, pillowy cinnamon rolls with ZERO sugar.  They’re also Gluten Free and Dairy Free and Nut Free!  And the best part?  They’re actually BETTER the next day, so they’re perfect to make ahead and pull out for a special morning.  

I’m totally making these for Christmas morning.  I always want to make something “special” for Christmas morning, but with a young kid in the house, we’re awake way too early and I want to be with my kid celebrating, not laboring away at the stove. 

So, these Cinnamon Rolls are a total winner!  They’re Gluten Free, Completely Sugar Free, Nut Free, and Dairy Free. 

But the best part is that these Cinnamon Rolls actually taste better the next day.  I have found this to be the case with many Gluten Free and Paleo baked goods.  I don’t understand the science behind it, but they often taste better once they have cooled (instead of straight out of the oven). 

That works to our advantage, in my opinion.  Want to impress houseguests on the first morning that they wake up?  You can have these delicious Cinnamon Rolls just sitting in the fridge ready to go.  Looking for something special for a potluck brunch?  Or a holiday morning?  Done and done.

The recipe is fairly straightforward.  It’s a yeasted dough, so there is a rise time and a proving time.  The only note is that you will notice that there is no cinnamon actually in the dough.  This is because cinnamon inhibits the rise of the yeast.  It really does.  I tried making them with cinnamon in the dough, and the rise was not nearly as good as without cinnamon.  The cinnamon appears in the filling, and it’s perfect.

Why You’ll LOVE this Recipe:

• Soft, pillowy cinnamon rolls
• Gluten Free
• Sugar Free
• Nut Free
• Dairy Free
• Make ahead!

Ingredients for Best Gluten Free Sugar Free Cinnamon Rolls:

• coconut milk
• active dry yeast
• liquid stevia
• vanilla
• Earth Balance Vegan Buttery Sticks
• eggs
• kosher salt
• baking powder
• white vinegar
• Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• cinnamon
• vegan cream cheese
• Spectrum Organic All-Vegetable Shortening

Notes on Ingredients:

Coconut Milk – The high fat content in coconut milk helps to make these rolls extra tender and soft. 

Cinnamon  - Although they bear the name “Cinnamon Rolls,” the cinnamon needs to stay just in the filling.  Cinnamon inhibits yeast growth, so if there is cinnamon in the actual dough, then the dough won’t get the fullest, fluffiest rise that we want.  Keeping the cinnamon in the filling only works beautifully.

White Vinegar – An acid helps to gift baked goods, especially yeasted ones, a nice lift and additional tenderness.

How to Make Best Gluten Free Sugar Free Cinnamon Rolls From Scratch

Make the Cinnamon Roll Dough 

Warm the coconut milk in the microwave for 45 seconds.  It should be about 100-110 F.  Place the warm coconut milk and the active dry yeast into the bowl of a stand mixer.  Let it sit for 5 minutes until it starts to bubble and become foamy.  (If it doesn’t bubble and foam, then your yeast has expired.  Use a new package of yeast.  This is a great way of testing your yeast before you make the entire recipe.)

Add the eggs, Earth Balance, stevia, white vinegar, and vanilla.  Use a dough hook to stir on low. Add the Gluten Free Flour, salt, and baking powder. Stir on low and then increase speed slowly to high until a large ball has formed. 

Lightly grease a large plastic bowl and place the dough inside.  Cover the bowl with a tea towel and place it in a warm place to rise for 1 hour or until the dough has doubled in size.

Make the Filling

In a small bowl, combine the melted Earth Balance with the cinnamon and stevia.  Stir to combine.

Assemble the Cinnamon Rolls 

Get two large pieces of parchment paper ready.  Sprinkle some Gluten Free Flour on the parchment paper, then place the dough on the parchment paper.  Sprinkle some Gluten Free Flour on top of the dough, and then place the second piece of parchment paper on top.  Gently roll out the dough into a rectangle about ½ inch thick and about 12 inches long and 10 inches wide.  Remove the top parchment paper.

Use a pastry brush to brush the Cinnamon Filling all over the surface of the dough. 

Roll the dough up starting from the edge closest to you and rolling away from you.  Use the parchment paper to help you get started if necessary.  Once the dough is rolled into a log, cut the dough into 8 equal pieces.

Place each piece into a glass baking dish lined with parchment paper.  The swirl should be facing up.

Cover the baking dish with a tea towel, and let the rolls rise until doubled, about 30 minutes.

Bake the Cinnamon Rolls

While the rolls are having their second rise, preheat the oven to 350 F.   Bake the Cinnamon Rolls for 30 minutes.

Make the Frosting

While the rolls are baking, make the frosting.  In a stand mixer, beat together the vegan cream cheese, Spectrum Shortening, and stevia until smooth and fluffy. 

Once the cinnamon rolls come out of the oven, spread the frosting over the top while they are still warm.

These Cinnamon Rolls can be served warm, but they’re better after a night in the refrigerator.  Just cover the dish with a beeswax wrap and stick them in the fridge.  That’s what make them the best breakfast ever for a special morning treat!

In the morning, just heat them up in the microwave for about 30-45 seconds, and they're warm, gooey, and ready to eat!

More Gluten Free, Sugar Free & Nut Free Breakfast Recipes:

• Gluten Free Belgian Waffles with Yeast
• Scones - Gluten Free Sugar Free
• Lemon Scones - Gluten Free Sugar Free
• Best Gluten Free Biscuits