Gluten-Free Orange Cranberry Cinnamon Rolls (Vegan)

These Gluten-Free Orange Cranberry Cinnamon Rolls are perfect for a delicious vegan breakfast. They’re festive and make the perfect Christmas morning treat.

I’m so excited about this recipe! I love the bright color of the cranberries. To me, cinnamon rolls are one of those quintessential Christmas breakfast foods. They smell amazing, can be assembled beforehand, and taste pretty delicious 🙂

I need to give a disclaimer about these gluten-free cinnamon rolls. It’s gluten-free dough that you’re working with, and it doesn’t stretch like glutinous cinnamon roll dough.

Cinnamon Roll Recipe Ingredients

• Almond milk – 2 cups unsweetened almond milk, or other favorite kind of milk
• Butter – 6 tablespoons unsalted non-dairy butter, or regular butter
• Instant yeast – I used a package of rapid-rise instant yeast.
• Granulated sugar
• Salt
• Vanilla extract
• Flour – This recipe is gluten-free. I used Bob’s Red Mill Gluten Free 1:1 Baking Flour.
• Filling – 1/4 cup unsalted non-dairy butter, or regular butter
• Light brown sugar
• Ground cinnamon
• Fresh cranberries
• Glaze – I made the glaze with powdered sugar, orange juice, and zest.

How To Make These Festive Cinnamon Rolls

1. Add the almond milk and butter to a medium pot and heat until the butter is melted. Transfer to a large bowl and let it cool to the temperature of bathwater (about 110°F). Once cooled, add the yeast and stir. Let it sit for 10 minutes. Then, add the sugar, salt, and vanilla extract and let sit for another minute.
2. Add the flour to the milk mixture 1/2 cup at a time, stirring well in between each addition. Add flour until the dough forms a ball that isn’t sticky. You may need to add a few more tablespoons of flour, or you may not need the entire 4 cups. Form dough into a ball, cover with plastic wrap, and let sit in a warm place for 1 hour.
3. Chill the dough for at least an hour. This makes it much easier to roll.
4. Preheat oven to 350 degrees F. Add the cranberries to a food processor and process until crumbly. Squeeze as much liquid out of the blended cranberries as you can with your hands or with a paper towel.
5. Mix the brown sugar and cinnamon in a small bowl. Cover a large cutting board or countertop with plastic wrap, and then lightly flour it. You will probably need to overlap two pieces of plastic wrap. Roll the dough out until it’s about 1/4 inch thick and 20×15 inches wide. Cut the edges off so that they are straight.
6. Spread the dough with the softened butter, and then evenly sprinkle it with the cinnamon sugar mixture and then with the cranberries. Use the plastic wrap to roll the dough (long side) into a cinnamon roll. Cut the roll into pieces that are 1 inch thick and place them in a medium-sized cast-iron skillet or oven-safe dish. Bake the cinnamon rolls for about 25-30 minutes, or until they are cooked through.
7. While cinnamon rolls are baking, add the glaze ingredients to a small bowl and mix until smooth. Top the cooked cinnamon rolls with the desired amount of glaze. Cinnamon rolls are best when eaten immediately. They can be reheated and eaten later as well, but are best when served warm.

Recipe Tips and Thoughts

• This recipe isn’t complicated; it just takes care when rolling the dough into cinnamon rolls. I like to chill the dough for a bit first so it keeps its shape better. I also like to use plastic wrap to help roll it up.
• They also don’t rise a ton, but they do bake up nicely. It’s okay if your cinnamon rolls aren’t perfect-looking, I promise they’ll still taste amazing!
• This post contains more photos on what the dough should look like and how to roll it 🙂
• You can make these ahead to have on hand for breakfast. But of course, they are best served fresh!
• Store them in an airtight container for 3-5 days.
• If you’re looking for a holiday breakfast recipe that’s gluten-free, vegan, and impressive, then these gluten-free Orange Cranberry Cinnamon Rolls are a perfect choice! I hope you and your family enjoy them 🙂

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious Breakfast Treats?

Healthy Naturally Sweetened Breakfast Cookies: 6 Ways

Homemade Cinnamon Sugar Pop-Tarts (Naturally Sweetened)

Healthy Baked Oatmeal Breakfast Cups; 6 Ways

Caramelized Apple and Peanut Butter Baked Oatmeal Cups

Make-Ahead Pumpkin Pie Baked Oatmeal

Gluten Free Orange Cranberry Cinnamon Rolls {Vegan}

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• Author: She Likes Food
• Total Time: 0 hours
• Yield: About 16 1x

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Description

These Orange Cranberry Cinnamon Rolls are so flavorful and perfect for breakfast!

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Ingredients

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• 2 cups unsweetened almond milk, or other favorite kind of milk
• 6 tablespoons unsalted non-dairy butter, or regular butter
• 1 (1/4 ounce) package rapid-rise instant yeast
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour

FILLING:

• 1/4 cup unsalted non-dairy butter, or regular butter
• 1/2 cup light brown sugar
• 1 tablespoon + 1 teaspoon ground cinnamon
• 2 cups fresh cranberries

GLAZE:

• 1/2 cup powdered sugar
• 1 tablespoon orange juice
• 1/2 teaspoon orange zest

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Instructions

1. Add the almond milk and butter to a medium sized pot and heat until butter is melted. Transfer to a large bowl and let cool to the temperature of bath water (about 110 degrees F). Once cooled, add the yeast, stir, and let sit for 10 minutes. Then, add the sugar, salt and vanilla extract and let sit for another minute.
2. Add the flour to the milk mixture 1/2 cup at a time and stir well in between each addition. Add flour until dough forms a ball that isn’t sticky. You may need to add a few more tablespoons of flour or you may not need the entire 4 cups. Form dough into a ball, cover with plastic wrap and let sit in a warm place for 1 hour.
3. The dough is much easier to roll out if it’s chilled for at least an hour.
4. Pre-heat oven to 350 degrees Fahrenheit. Add the cranberries to a food processor and process until  crumb like.  Squeeze as much liquid out of the blended cranberries as you can with your hands or with a paper towel.
5. Mix the brown sugar and cinnamon together in a small bowl. Cover a large cutting board or counter top with plastic wrap and then lightly flour it (You will probably need to overlap two pieces of plastic wrap). Roll dough out until it’s about 1/4 inch thick and 20×15 inches wide. Cut the edges off so that they are straight.
6. Spread the dough with the softened butter and then evenly sprinkle it with the cinnamon sugar mixture and then with the cranberries. Use the plastic wrap to 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. Bake cinnamon rolls for about 25-30 minutes, until cooked through.
7. While cinnamon rollls are baking, add the glaze ingredients to a small bowl and mix until smooth. Top cooked cinnamon rolls with desired amount of glaze. Cinnamon rolls are best when eaten immediately. They can be re-heated and eaten later as well, but best when served warm.

Notes

This dough is not like regular dough and doesn’t stretch and needs to be handled carefully in order to get it to roll well.

Adapted from Minimalist Baker

• Prep Time: 2.5 hrs
• Cook Time: 30 mins
• Category: Breakfast, Gluten Free, Vegan

Recipe also adapted from these Gluten Free Cinnamon Rolls:

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