Gingerbread Cinnamon Rolls (Vegan, Gluten-Free)

by Megan on December 16, 2025

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These vegan and gluten-free gingerbread cinnamon rolls are warmly spiced, structured with tight swirls, and topped with a dairy-free cream cheese frosting. Perfect for the holidays!

Close-up of gingerbread cinnamon rolls showing tight, defined swirls and creamy cream cheese frosting topped with crushed graham crackers and star anise pods

Creating a vegan and gluten-free cinnamon roll has been one of my biggest recipe challenges yet (right up there with my now-viral vegan and gluten-free banana bread). After many recipe fails, I finally landed on a version I’m happy with.

The key to this recipe is to use a gluten-free bread flour – it gives the dough the strength it needs to hold its shape, creating those tight, defined swirls. PSA: this isn’t a gooey, melt-in-your-mouth cinnamon roll (check this recipe out if you’re after those). These are intentionally firmer and more bread-like, similar to European-style cinnamon rolls. They’re sturdy, satisfying, and absolutely made for dunking into a hot cup of coffee, tea, or chai.

And the frosting! It’s creamy, sweet but slightly tangy, and made without any powdered sugar. Highly recommend spreading it on while the rolls are still warm so it melts into all those little pockets…yummm!

Why You’ll Love These Gingerbread Cinnamon Rolls

Structured swirls of warm gingerbread spices tucked under a sweet yet tangy cream cheese frosting…does it get any better?

Cozy gingerbread flavor without being overpowering
Vegan & gluten-free (no eggs, dairy, or wheat flour)
Naturally sweetened with maple syrup and coconut sugar
Topped with a dreamy cream cheese frosting (made without powdered sugar)

vegan and gluten-free gingerbread cinnamon with a creamy dairy-free cream cheese frosting topped with crushed graham crackers and star anise pods

Ingredients Needed

Gluten-Free Bread Mix: This is key for structure and tight swirls (regular GF flour won’t work the same here). I’ve only tested this recipe with Bob’s Red Mill GF Bread Flour, so I highly recommend using that one.
Oat Milk: We’re going to warm the milk slightly to help activate the yeast. You may substitute for another non-dairy milk (soy, almond, etc.) but I haven’t tested it with another milk.
Vegan Butter: Be sure to use a vegan butter stick (as opposed to a spread) since the sticks have a higher fat content.
Coconut Sugar: Adds warmth and a subtle molasses-like sweetness without any refined sugars.
Instant Rapid Rise Yeast: Make sure you get instant (rapid rise) yeast and NOT active dry yeast. Also, we are not using the yeast that comes in the Bob’s Red Mill GF Bread Flour mix.
Baking Powder: We’ll need some extra lift since we have a gluten-free dough (they’re notorious for not rising all that much!)
Spices: a warm mix of ginger, cinnamon, nutmeg, cloves, allspice, and salt bring on the gingerbread flavor.
Vegan Cream Cheese: For the cream cheese frosting. Use your favorite vegan cream cheese here, I like the one from VioLife.
Maple Syrup: To naturally sweeten the cream cheese frosting.
Vanilla Bean Paste: I like to use vanilla bean paste for a richer vanilla flavor in the frosting, but vanilla extract will work too.

gingerbread cinnamon rolls in a square pan with structured, defined swirls before baking

gingerbread cinnamon rolls baked in a square pan with structured, defined swirls

How to Make Gingerbread Cinnamon Rolls

Scroll down to the recipe card to get the full recipe with measurements.

Warm the liquids: Add the oat milk and vegan butter to a bowl and microwave until warm to the touch but not hot – it should be about 110°F in order to activate the yeast.
Mix the dough: In a large mixing bowl, add the gluten-free bread flour, coconut sugar, instant yeast, baking powder, and salt and give it a stir. Then, pour in the warm milk mixture and mix for 3-5 minutes until a smooth, firm (not sticky) dough forms. Set aside while you make the filling.
Make the gingerbread filling: Mix together the softened vegan butter, coconut sugar, ginger, cinnamon, nutmeg, cloves, and allspice until a smooth, spreadable paste forms.
Roll the dough: Transfer the dough to a lightly floured surface (you can use any gluten-free flour here). Roll into a 12×16-inch rectangle. Spread the gingerbread filling evenly on top of the dough, leaving a small border around the edges.
Shape the rolls: Using a pizza cutter, slice the dough lengthwise into even strips, about 1 inch wide. Roll each strip into a swirl and place into a greased baking dish (I used a 6-inch square pan). I find this method much easier than rolling the dough into a log and slicing with a knife – it keeps the swirls neat and structured.
Let the dough rise: Cover and place the rolls in a warm spot to rise for 1 ½ hours, until slightly puffed.
Bake: Bake uncovered at 350°F for 25-27 minutes, until set and lightly golden on top. If the tops begin to brown too quickly, loosely cover with foil.
Make the cream cheese frosting: Once the rolls are done, set them aside to cool slightly while you make the frosting. Beat together the vegan cream cheese, maple syrup, and vanilla bean paste until smooth. Taste and adjust as needed – add more maple syrup for sweetness, or even a pinch of gingerbread spices.
Frost & serve: Generously frost the rolls with the vegan cream cheese frosting. Serve warm and enjoy!

Ingredient Substitutions

Not gluten-free? You can make my soft and pillowy vegan cinnamon roll dough, then use the gingerbread spiced filling and cream cheese frosting from this recipe!
Don’t have coconut sugar? You can use equal amounts brown sugar.

I do not recommend substituting the gluten-free bread flour in this specific recipe. I haven’t tested this recipe with other flours, so I highly recommend you use this gluten-free bread flour as the recipe was developed using this flour.

Megan’s Tips

Use a gluten-free bread flour (not all-purpose GF flour): This recipe was created using this gluten-free bread flour. I haven’t tested it with other flours, so I highly recommend you use the same flour that I used. Using a bread-style gluten-free flour is what keeps the rolls sturdy with tight, defined swirls.
The dough should be firm, not sticky: This is intentional and makes the dough much easier to work with. Since this dough is firmer and not very sticky, you don’t need much extra flour when rolling it out. Adding too much flour will actually dry out the dough – yikes!
Warm your liquids properly: When you warm the milk and butter, you want it to be around 110°F. If the mixture is too hot, it can kill the yeast. If it’s too cold, the dough won’t rise properly.
Use a pizza cutter when shaping: This is my secret to getting clean, tight swirls. Instead of rolling the dough into a large log, use a pizza cutter to slice it into strips and roll each strip individually. It’s easier and much neater!
Don’t over-bake: Over-baking will dry the rolls out. If the tops begin to brown too quickly or the filling starts to ooze out, loosely cover the pan with foil and continue baking.
Frost while slightly warm: Spreading the cream cheese frosting on the rolls while they’re still slightly warm allows it to melt into all those beautiful swirls.
Reheating is key: Pop a roll in the microwave for a few seconds to bring back the tender texture. Reheating is especially important after day 1, as gluten-free bread tends to dry out more quickly.

Serving Your Gingerbread Cinnamon Rolls

I top these gingerbread cinnamon rolls with crushed graham crackers (I get these gluten-free ones) to give it that ‘crushed up gingerbread cookie’ look. Oh and a few whole star anise pods for a festive pop.

And trust me…these are best served warm with a mug of my gingerbread hot chocolate. And yes, you absolutely should dunk them. The rolls soak up just enough chocolatey goodness and it’s sooo good…very much a “one more bite” situation.