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Gluten free cinnamon rolls with a sweet and sticky filling, carnalized edges and soft gooey centers, topped with a tangy and sweet vegan cream cheese glaze.


9-12 rolls

Total time

175 minutes






  • 1 recipe Gluten Free Pizza Dough
  • 2 tablespoons honey
  • ½ cup room temperature Easy Vegan Butter (or store bought butter)
  • 1 cup coconut sugar
  • 1 tablespoon cinnamon
  • ½ cup Easy Vegan Cream Cheese (or store bought cream cheese)
  • 1¼ cups powdered sugar


  1. Follow the directions for Gluten Free Pizza Dough, but add in an extra 2 tablespoons honey and stop after the dough has chilled in the fridge for 1 hour.
  2. After the dough has chilled, preheat the oven to 350 degrees and grab a piece of parchment paper. Turn the dough out onto the parchment and pat the dough into a large rectangle that is about 1/2 inch thick. If the dough sticks to your hands, give them a spray with nonstick oil. Place the dough into the freezer for 20 minutes to firm up.
  3. While the dough it in the freezer, add coconut sugar and cinnamon into a small bowl and whisk them together. Use your fingers to "pinch" the butter into the cinnamon and sugar. You can also use a fork and mash it together until it is well combined.
  4. Spray a muffin tin with nonstick spray. Remove the dough from the freezer and evenly sprinkle on the filling mixture. Roll the dough into a log, peeling off the parchment as you go.
  5. Slice the log into cinnamon rolls that are about 2 inches tall. Place the cinnamon rolls into the muffin tin. Loosely cover them with plastic and let them rise for 45 minute to 1 hour. They should increase in size and look puffy.
  6. Bake for 15-20 minutes, or until they look golden brown.
  7. While the cinnamon rolls are baking, add the cream cheese to a bowl. Using a hand mixer, mix in the powdered sugar 1/2 cup at a time. Beat until everything is well incorporated. Pour the mixture over the cinnamon rolls and serve.
  8. View the recipe instructions at Catching Seeds

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