Looking for a gluten-free or vegan alt to your favorite morning pastry? These gluten-free cinnamon rolls are just as delicious as the OG, perfect any day of the week, and especially for the holidays.

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Sashah Handal teaches us how to make this delicious cinnamon bun. It's suitable for those with a gluten sensitivity or intolerance, as well as vegans. It's the perfect cozy recipe to make this winter, and even has a hint of pumpkin for some extra-warm flavor. #cinnamonrolls #glutenfreecinnamonroll #wellandgood

CINNAMON ROLLS RECIPE:

DOUGH WETS:

1 cup Almond Milk
½ cup Pumpkin Puree
3 TBL. Coconut Oil
1. Combine together in small pot over med-lo heat, until coconut oil has melted & puree liquifies. Careful not to boil. The workable temperature for this mixture will need to be no higher than 110 F.
2. Transfer to large mixing bowl and allow to cool for ~ 10 mins (or when it reaches 110 F).
3. Add 2 ¼ tsp Rapid Rise Instant Yeast to milk mixture & let sit for 10 mins.

DOUGH DRIES:

3 TBL. Coconut Sugar
1 tsp. Vanilla Extract
¼ tsp Salt

4. Add to milk mixture & let sit for 1 more min.

2.5 cups Bob’s Red Mill GF Flour
¼ cup White Rice Flour (for rolling & possible thickening)
1.5 tsp. Baking Powder
½ tsp. Baking Soda

5. Combine in a separate bowl
6. Add the flour to the milk mixture 1/2 cup at a time and stir well in between each addition. I used a standing mixer for this.
7. Continue adding flour until dough forms a ball that isn’t too sticky. Keep that ¼ cup White Rice Flour nearby in case you need to add a few tablespoons to overly wet dough.
8. Form your dough into a ball, it should be smooth to the touch without sticking to your fingers, cover with a kitchen towel and allow to rise in a warm place for about an 1 hour.
9. Preheat the oven to 350 F while you prepare the filling.

FILLING:
¼ cup Coconut Oil (melted)
½ cup Coconut Sugar
1 TBL. Cinnamon

10. Combine sugar & cinnamon. Keep melted coconut oil separate.

ICING:
¾ cup Raw Cashews
1 Cinnamon Stick (powdered would be fine too)
3 pitted dates
2 cups boiling water

11. Prep cinnamon cashew “cream” frosting by soaking ingredients n a large jar for approx. 20 mins. This can also be done overnight.
12. Cover a smooth countertop or a large cutting board with a large piece of parchment paper.
13. Sprinkle with a light & well dispersed dusting of WR Flour.
14. Roll dough out until it’s about 1/4 inch thick and approx. 13×10 inches wide. Cut the uneven edges off or use a bench scraper to make them uniform.
15. Brush your dough with melted coconut oil from step 7.
16. Sprinkle with even coating of cinnamon sugar mixture. The dough isn’t very sweet on it’s own so I would advise to be generous with your cinnamon & sugar.
17. Use the parchment paper to help roll dough (long side) into a cinnamon roll. Cut roll into pieces that are 1 inch thick and place into a medium sized cast iron skillet or oven safe dish. It’s okay if rolls are touching, this will help them keep their shape. Bake for about 25 minutes, rotating cast iron half way through for even heat
18. While your cinnamon rolls are baking, make your cashew cream. Drain cashews & dates and add to hi speed blender (I used a Vitamix). Add 2 TBL. Maple Syrup & 3-4 TBL. Water, blend until desired consistency is reached (I like mine thicker like frosting as opposed to a glaze)
19. These are best when devoured right out of the oven with a hearty dollop of cashew cream on top. Cinnamon rolls and cashew cream will keep in the fridge for 2-3 days but will be most satisfying when served fresh and warm.

Want more from Sashah? Check her out here: https://www.instagram.com/sashahfierce/

Subscribe to Well+Good’s channel for more great recipes: https://www.youtube.com/c/Wellandgood

Need more holiday recipe ideas? Try these:
Sweet potato tart: https://www.youtube.com/watch?v=vbLF2_enEMc
Pumpkin bread: https://www.youtube.com/watch?v=WFo32DzClIE
Skillet apple crisp: https://www.youtube.com/watch?v=7JhQx7nCkFo

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