Are Pillsbury cinnamon rolls vegan?

Unfortunately, most Pillsbury cinnamon rolls are not vegan because they contain dairy ingredients like milk and whey.

Are Annie’s cinnamon rolls vegan?

Yes! Annie’s makes cinnamon rolls that are vegan-friendly and widely available in grocery stores.

Does Trader Joe’s sell vegan cinnamon rolls?

Trader Joe’s often carries vegan-friendly cinnamon rolls in the refrigerated section, but availability may vary by location.

Are all Cinnaholic cinnamon rolls vegan?

Yes, every roll at Cinnaholic is 100% vegan, with endless topping options.

What are the ingredients in Cinnaholic cinnamon buns?

Cinnaholic uses a vegan base dough , dairy-free frosting, and plant-based toppings, making them a safe indulgence for vegans.

Gluten Free Vegan Gingerbread Cinnamon Rolls Recipe (2025)

Name: Gluten Free Vegan Gingerbread Cinnamon Rolls
Prep time: 45 min
Cook time: 35 min
Total time: 2 h 35 min
Cuisine: Gluten Free
Ingredients: 25 g (5 tbsp) whole psyllium husk (or 22g psyllium husk powder); 300 g (1¼ cups) lukewarm water; 270 g (2⅓ cups) tapioca starch (or arrowroot, cornstarch, or potato starch); 225 g (1⅔ cups) millet flour (or brown rice flour); 40 g (5 tbsp) sorghum flour (or light buckwheat, white teff, or oat flour); 50 g (¼ cup) caster sugar; 10 g (3 tsp) instant yeast (or 12g active dry yeast); 10 g (2½ tsp) baking powder; 8 g (3 tsp) xanthan gum; 8 g (1½ tsp) salt; 1 tsp ground cinnamon; 1 tsp ground ginger; 225 g (¾ cup + 3 tbsp) non-dairy milk, lukewarm; 65 g (3⅓ tbsp) unsulphured molasses; 70 g (½ stick + 1 tbsp) vegan butter, melted; 55 g (½ stick) vegan butter, very soft; 55 g (3 tbsp) unsulphured molasses; 100 g (½ cup) light brown sugar; 2 tsp ground cinnamon; 1½ tsp ground ginger; ¼ tsp ground nutmeg; ⅛ tsp ground allspice; ⅛ tsp ground cloves; ½ tbsp vegan butter, softened (for greasing pan); 75 g (⅓ cup) vegan heavy cream, warm; 75 g (⅓ cup) vegan cream cheese, room temp; 28 g (2 tbsp) vegan butter, softened; 80 g (⅔ cup) powdered sugar; 5 g (1 tsp) unsulphured molasses; ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Ingredients

Scale

For the Dough:

25 g (5 tbsp) whole psyllium husk (or 22g psyllium husk powder)

300 g (1¼ cups) lukewarm water

270 g (2⅓ cups) tapioca starch (or arrowroot, cornstarch, or potato starch)

225 g (1⅔ cups) millet flour (or brown rice flour)

40 g (5 tbsp) sorghum flour (or light buckwheat, white teff, or oat flour)

50 g (¼ cup) caster sugar

10 g (3 tsp) instant yeast (or 12g active dry yeast)

10 g (2½ tsp) baking powder

8 g (3 tsp) xanthan gum

8 g (1½ tsp) salt

1 tsp ground cinnamon

1 tsp ground ginger

225 g (¾ cup + 3 tbsp) non-dairy milk, lukewarm

65 g (3⅓ tbsp) unsulphured molasses

70 g (½ stick + 1 tbsp) vegan butter, melted

For the Filling:

55 g (½ stick) vegan butter, very soft

55 g (3 tbsp) unsulphured molasses

100 g (½ cup) light brown sugar

2 tsp ground cinnamon

1½ tsp ground ginger

¼ tsp ground nutmeg

⅛ tsp ground allspice

⅛ tsp ground cloves

For Baking:

½ tbsp vegan butter, softened (for greasing pan)

75 g (⅓ cup) vegan heavy cream, warm

For the Frosting:

75 g (⅓ cup) vegan cream cheese, room temp

28 g (2 tbsp) vegan butter, softened

80 g (⅔ cup) powdered sugar

5 g (1 tsp) unsulphured molasses

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

¼–½ tsp ground cinnamon

¼–½ tsp ground ginger

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Instructions

1. Mix psyllium husk with lukewarm water to form gel.

2. Whisk starch, millet flour, sorghum flour, sugar, yeast, baking powder, xanthan gum, salt, cinnamon, and ginger.

3. Add psyllium gel, warm milk, molasses, and melted butter. Knead 5–8 minutes until smooth. Dough will be sticky.

4. Mix vegan butter and molasses. Combine sugar and spices in a separate bowl.

5. Roll dough into 12×18-inch rectangle. Spread molasses-butter, sprinkle spice-sugar mix. Cut into 12 strips and roll tightly. Arrange in greased 9×13 pan.

6. Cover loosely, proof 1 hour 15 minutes until doubled.

7. Preheat oven to 350°F (180°C). Pour warm cream over rolls. Cover with foil, bake 15 minutes. Remove foil, bake 20–22 minutes until golden.

8. Beat cream cheese and butter until smooth. Add powdered sugar, molasses, vanilla, cinnamon, and ginger. Spread over warm rolls.

Notes

Best served warm with frosting melting slightly.

Store in airtight container 2–3 days or freeze individually up to 2 months.

Reheat briefly before serving for softness.

For make-ahead: Refrigerate shaped rolls overnight, bring to room temp, proof, then bake.

Author: Aaron
Prep Time: 45 minutes
Cook Time: 35 minutes
Method: Baking
Cuisine: Gluten Free