There's something wonderfully comforting about the smell of freshly baked cinnamon rolls filling the kitchen.
I wanted to create a version that had everything I love about traditional cinnamon rolls — soft dough, a generous cinnamon filling and a creamy vanilla icing — but without gluten or dairy, and with considerably more fibre.
Made with my Eiravee Fibre Blend, these cinnamon rolls are surprisingly satisfying, with just under 9 g of carbohydrates per roll, based on the ingredients used in my recipe.
They're lovely with a morning coffee, as an afternoon treat or whenever you fancy something a little special. And although there are a few steps involved, the process is much simpler than you might expect.
I hope you enjoy making them as much as I do.
About the ingredients used in this recipe
Eiravee Fibre Blend
My Eiravee Fibre Blend is the foundation of these cinnamon rolls. Made with bamboo fibre and psyllium husk, it helps give the dough structure while keeping it soft and easy to shape.
Unlike traditional wheat dough, fibre-based dough absorbs a considerable amount of moisture, so getting the proportions right is particularly important.
You can find the recipe for my Eiravee Fibre Blend in the Core Blends section, completely free.
FREEE Plain White Flour
I use FREEE Plain White Flour to balance the fibre-rich ingredients and help create a softer, lighter texture.
This recipe has been developed and tested with this particular flour blend. Other gluten-free flours may absorb moisture differently, so the results could vary.
Eggs
Eggs help bind the ingredients together and give the dough structure, moisture and softness.
I use medium eggs in this recipe, with a combined weight of approximately 160 g without the shells.
Plant-Based Milk and Yoghurt
Plant-based milk provides the liquid needed to hydrate the fibre blend, while the yoghurt adds a little richness and helps keep the dough tender.
I recommend choosing plain, unsweetened varieties so they don't introduce unnecessary sweetness or affect the flavour.
Instant Dried Yeast
Yeast helps the cinnamon rolls rise and gives them that familiar, comforting aroma of freshly baked dough.
Although gluten-free dough behaves differently from traditional wheat dough, allowing it to prove still helps create a softer, lighter result.
Eiravee Sweet Blend
I use my Eiravee Sweet Blend in both the dough and the cinnamon filling to provide sweetness without adding sugar.
You can make your own using the free recipe in my Core Blends section.
If you're using another sweetener, bear in mind that sweetness levels vary between products, so you may need to adjust the quantity.
Violife Creamy
Violife Creamy gives the cinnamon filling its smooth, spreadable consistency and adds richness without dairy.
I also use a little in the vanilla icing to create a creamy finish that complements the warm cinnamon flavour.
Ground Cinnamon
Cinnamon is the star of the filling, giving these rolls their familiar warmth and comforting aroma.
I recommend using fresh, good-quality ground cinnamon for the best flavour.
Cornflour
A small amount of cornflour helps thicken the cinnamon filling and gives it a more stable consistency during baking.
It also helps prevent the filling from becoming too runny as the rolls heat up.
Coconut Yoghurt
Coconut yoghurt forms the base of the vanilla icing, giving it a smooth, creamy texture with a gentle tanginess.
For the best results, choose a thick, plain coconut yoghurt rather than a runny variety.
Vanilla Paste
Vanilla paste adds a lovely depth of flavour to both the dough and the icing.
It works particularly well with cinnamon and gives the finished rolls a soft, rounded sweetness.
Gluten-Free Cinnamon Rolls
Soft, beautifully spiced cinnamon rolls with a creamy vanilla icing — gluten-free, dairy-free and wonderfully high in fibre.
Dough
- 3 whole eggs (~160 g)
- 200 ml plant-based milk
- 50 g plant-based yoghurt
- 110 g Eiravee Fibre Blend - free recipe
- 60 g Freee Plain white flour
- 1 tsp salt
- 7 g instant yeast powder
- 1 tbsp Eiravee Sweet Blend - free recipe
- 1 tsp vanilla paste
Cinnamon Filling
- 70 g Violife creamy
- 20 g Eiravee Sweet Blend - free recipe
- 6 g ground cinnamon
- 5 g cornflour
- Pinch of salt
For the Icing
- 30 g Violife creamy cheese
- 120 g coconut yoghurt
- 1 tsp vanilla paste
- 1 tsp Eiravee Sweet Blend
- Pinch of salt
(Optional: 1 heaped tbsp vanilla vegan protein powder)
Start by mixing the instant yeast powder into 200 ml of warm plant-based milk with a pinch of sugar and let it sit for a few minutes to activate.
Mix all the dry ingredients together in a bowl.
In another bowl, whisk together the eggs, yoghurt and vanilla paste, then add the activated yeast mixture. Stir in the dry mix and, using a spatula, fold everything together quickly and thoroughly until you have a soft dough.
Cover and let it rest for 10 minutes.
Whilst the dough is resting, prepare your cinnamon filling.
Put the plant-based cheese into a bowl (you can pop it in the microwave for 10 seconds to make it easier to spread) then mix in all the other filling ingredients. You should end up with a nice spreadable consistency.
Dust a silicone mat lightly with flour or eiravee fibre blend and knead the dough thoroughly. If it's sticking too much, dust with a bit more flour.
Roll the dough out into a rectangle roughly 32×40 cm, then spread the cinnamon filling over it evenly. Cut it into 8 equal strips and roll them up tightly. Fold the end of the dough underneath each roll for a neater finish.
Arrange them in a baking dish or on a baking tray lined with baking parchment and gently press them down slightly with the heel of your hand. Cover and let them rise in a warm spot for 30 minutes.
Here's a useful tip: place a small bowl of hot water in the bottom of your oven and put your tray in above it. This creates a warm, steamy environment for the rolls to rise beautifully.
Once the rolls have risen, bake them in a preheated oven at 190°C using top and bottom heat—30 minutes if using a baking tray, 40-45 minutes if using a ceramic baking dish.
If you're not going to ice them, brush them with eggwash before baking.
Let the baked rolls cool completely.
(This is an important step, don't skip it!)
For the icing, simply mix all the ingredients together and spread over the cooled rolls.
A Few Helpful Tips
Measure your ingredients carefully. Fibre-based baking depends on accurate proportions, particularly when it comes to the balance between dry ingredients and liquids. I always recommend using a digital kitchen scale rather than relying on cups or spoons.
Allow the dough to rest. The 10-minute resting period is important because it gives the psyllium and bamboo fibre time to absorb moisture. The dough will become easier to handle and shape.
Don't expect traditional wheat dough. Gluten-free, fibre-rich dough doesn't have the same elasticity as conventional dough. It may feel softer and slightly more delicate, but that's perfectly normal.
Use a silicone baking mat. It makes kneading, rolling and shaping the dough much easier. A light dusting of gluten-free flour or Eiravee Fibre Blend will help prevent sticking.
Keep the filling spreadable. If the Violife Creamy is too firm, warm it in the microwave for around 10 seconds before mixing in the remaining ingredients. It should spread easily without being runny.
Create a warm environment for proving. Placing a bowl of hot water in a switched-off oven can help create a gently warm, humid environment. Just make sure the oven isn't too hot, as excessive heat can affect the yeast.
Adjust the baking time to your dish. Rolls baked on a flat baking tray will usually cook more quickly than those arranged closely together in a ceramic baking dish. Keep an eye on them towards the end of baking.
Let the rolls cool completely before icing. This is particularly important with fibre-rich dough. Cooling allows the crumb to finish setting and prevents the icing from melting into the warm rolls.
For a slightly thicker icing, you can add a heaped tablespoon of vanilla-flavoured vegan protein powder. This is entirely optional, but it can help create a firmer, creamier consistency.
Storage
These cinnamon rolls are best enjoyed fresh, but they can also be stored for later.
Once completely cooled, keep the iced rolls in an airtight container in the fridge for up to 4–5 days.
For the best texture, take them out of the fridge a little before serving.
If you'd like to freeze them, I recommend doing so without the icing. Wrap the cooled rolls individually or place them in a suitable airtight freezer container, separating them with baking parchment if needed.
For the best quality, enjoy them within 2–3 months. Thaw thoroughly before serving and add freshly prepared icing once they're ready.
If you're planning to make a batch ahead of time, you can also prepare the icing separately and keep it refrigerated until needed.
Per Serving Nutrition (1 Roll)
- Calories: 128.46 kcal
- Protein: 2.94 g
- Carbohydrates: 9.6 g
- Fat: 6.3 g
- Fiber: 11.60 g
- Sugar: 0.8 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
This recipe is made using a fibre-based flour alternative and a sweetener blend. Nutritional values may vary depending on the specific ingredients used. When increasing fibre intake, it is recommended to do so gradually and ensure adequate fluid consumption.
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