• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nutritionicity

Eat. Well. Soon.

  • Cookbook
  • Recipes
    • Baked Goods
    • Breads and Crackers
    • Breakfast
    • Desserts
    • Juices and Smoothies
    • Main Dishes
    • No Bake
    • Plant-based Cheeses
    • Salads
    • Salsas and Dips
    • Side Dishes
    • Snacks
    • Soups
    • * Roundups *
  • Winery Visits
    • *All Virginia Wineries*
    • Fairfax County Wineries
    • Fauquier County Wineries
    • Loudoun County Wineries
    • Madison County Wineries
    • Orange County Wineries
    • Prince William County Wineries
    • Rappahannock County Wineries
  • Reviews
    • Product Face-offs
      • Breads and Crackers
      • Desserts
    • Food Products
  • Making Nutrition Simple
    • Quinoa
    • Helpful Hints
  • About Jana
    • Terms of Service
    • Privacy Policy
  • Contact

March 14, 2015 By Jana 1 Comment

Pie Crust Cinnamon Rolls (Gluten-Free, Vegan)

  • Share
  • Tweet
Pie Crust Cinnamon Roll Plated

This recipe holds a special place in my heart as it is one of my favorite childhood memories. Every Christmas my mother was in charge of making pies for the family. Even better than the pies themselves were the Pie Crust Cinnamon Rolls. Made from the pie crust scraps, my brother and I would look forward to their ooey, gooey goodness on Christmas morning.

Pie Crust Cinnamon Roll Sliced on Cutting Board

Pie Crust Cinnamon Roll Sliced on Cutting Board

This past Christmas I decided to add them to our list of healthier versions of traditional favorites. The timing was perfect as my brother and his lovely family were visiting, and many thanks to him for helping improve the recipe.

I used Bob’s Red Mill gluten-free, wheat-free pie crust mix for the dough. Not only did this make these a gluten-free option, but also made a prep that was already fairly simple even simpler.  I replaced the butter with Earth Balance soy-free, vegan “buttery spread” making them vegan as well.

The ingredients used in the filling can be adjusted based on taste preference.  If you love cinnamon – add more cinnamon.  If you have an enthusiastic sweet tooth – add more coconut sugar or coconut nectar.  Maple syrup can also be used in place of (or in addition to) the coconut nectar if you like the added dimension of maple flavor in your sweets. You just can’t beat all the great health benefits of cinnamon! Raisins and nuts make tasty additions as well.

Join me as I walk through how to turn these few ingredients into these sweet, flaky treats that you won’t be able to get enough of.

Cinnamon Roll Ingredients

Cinnamon Roll Ingredients

1) Pour pie crust mix into food processor or bowl and spoon in butter, cut into tablespoon size chunks.

2) Pulse ten to twelve times, or if using a bowl, cut in butter with pastry cutter.

3) Pulse or mix in ice water one tablespoon at a time until dough comes together in small clumps.

Pie Crust Cinnamon Roll Dough With Butter and Water

Pie Crust Cinnamon Roll Dough With Butter and Water

4) Pour into medium size bowl and form dough into a ball. Flatten into a disc approximately 1-1/2 inches thick. Wrap dough in plastic wrap and refrigerate for 30 minutes. (note: if dough doesn’t stick together well, 1-2 additional tablespoons of ice water may be added)

Pie Crust Cinnamon Roll Dough

Pie Crust Cinnamon Roll Dough

5) Remove dough from plastic wrap. Sprinkle countertop area with rice flour or remaining pie crust mix and roll out dough into a circle 1/8-1/4 inch thick.

6) Spread softened butter on dough. Sprinkle with cinnamon and coconut sugar. Drizzle on coconut nectar or maple syrup.

Pie Crust Cinnamon Roll With Filling

Pie Crust Cinnamon Roll With Filling

7) Using a spatula or butter knife gently loosen the edges of the dough from the counter as you roll into a cylinder. Seal the edge and ends of the roll by dabbing on the ice water and gently pressing together.

Pie Crust Cinnamon Roll Ready to Bake

Pie Crust Cinnamon Roll Ready to Bake

8) Place on a parchment lined baking sheet and bake until lightly browned. For conventional baking preheat oven to 400 degrees Fahrenheit and bake approximately 35-40 minutes. For convection baking preheat oven to 375 degrees Fahrenheit and bake approximately 30-35 minutes. Let cool 25-30 minutes before slicing.

Pie Crust Cinnamon Roll Baked

Pie Crust Cinnamon Roll Baked

After cooling you can slice into desired thickness.  One inch slices will yield approximately 12-13 slices. You can optionally add a drizzle of coconut nectar or maple syrup. Nothing left to do but enjoy!  Pairs perfectly with a hot cup of coffee, English Breakfast tea, or a warm cup of apple cider.

Pie Crust Cinnamon Roll Sliced

Pie Crust Cinnamon Roll Sliced

Pie Crust Cinnamon Roll Plated

Pie Crust Cinnamon Roll Plated

 

Print
Recipe: Pie Crust Cinnamon Rolls (Gluten-Free, Vegan)

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Category: Baked Goods, Breakfast, Desserts

Cuisine: American

Author: Nutritionicity

Servings: About one dozen 1-inch slices

Pie Crust Cinn Roll Sliced on Cutting Board

These delicious gluten-free and vegan cinnamon rolls are always a hit--and they are so easy to make. Filling amounts may vary based on personal preferences.

Ingredients

    Dough:
  • 2 cups gluten-free pie crust mix
  • 12 tablespoons (or 168 grams) vegan butter spread
  • 5 to 6 tablespoons ice water
    Filling:
  • 3 to 4 tablespoons vegan butter, softened at room temperature
  • 2 to 3 teaspoons cinnamon (more or less to taste)
  • 2 to 3 tablespoons coconut sugar (more or less to taste)
  • Coconut nectar or maple syrup, for drizzle (more or less to taste)

Instructions

  • 1) Pour pie crust mix into food processor or bowl and spoon in butter cut into tablespoon size chunks.
  • 2) Pulse ten to twelve times, or if using a bowl, cut the butter in with a pastry cutter.
  • 3) Pulse or mix in ice water one tablespoon at a time until dough comes together in small clumps.
  • 4) Pour into medium size bowl and form dough into a ball. Then flatten into a disc approximately 1-1/2 inches thick. Wrap dough in plastic wrap and refrigerate for 30 minutes. (note: if dough doesn't stick together well, 1-2 additional tablespoons of ice water may be added)
  • 5) Remove dough from plastic wrap. Sprinkle countertop area with rice flour or remaining pie crust mix and roll out dough into a circle 1/8-1/4 inch thick.
  • 6) Spread softened butter on dough. Sprinkle with cinnamon and coconut palm sugar. Drizzle on coconut nectar or maple syrup.
  • 7) Using a spatula or butter knife gently loosen the edges of the dough from the counter as you roll into a cylinder. Seal the edge and ends of the roll by dabbing on the ice water and gently pressing together.
  • 8) Place on a parchment lined baking sheet and bake until lightly browned. For conventional baking preheat oven to 400 degrees Fahrenheit and bake approximately 35-40 minutes. For convection baking preheat oven to 375 degrees Fahrenheit and bake approximately 30-35 minutes. Let cool 25-30 minutes before slicing.

Notes

*Prep time and total time do not include 30 minutes of refrigeration or cooling time.

6.3.1
https://nutritionicity.com/recipes/recipe-pie-crust-cinnamon-rolls-gluten-free-vegan/
Copyright 2019 Nutritionicity

Pie Crust Cinnamon Roll pin

 

  • Share
  • Tweet

Filed Under: Baked Goods, Breakfast, Desserts, Recipes Tagged With: cinnamon, cinnamon rolls, coconut palm sugar, dairy free, dessert, Gluten Free, pie crust, soy free, vegan

Subscribe to Nutritionicity!

Previous Post: « Product Review: SuperSeedz Gourmet Chocolate-Covered Pumpkin Seeds (Coco Joe)
Next Post: Fudgy Chocolate Torte (Gluten-Free, Vegan, Refined Sugar Free and Easy!) »

Reader Interactions

Trackbacks

  1. Pie Crust Cinnamon Rolls from Nutritionicity - Yum Goggle says:
    April 25, 2015 at 2:44 pm

    […] GET THE RECIPE […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome to Nutritionicity!

Jana

Hi, I'm Jana! Recipe developer, food photographer/stylist, wine enthusiast and healthy foodie. I create recipes that are 100% plant-based/vegan, gluten-free and refined sugar-free, bursting with nutrients and, of course, delicious! Check out my About page to see where my recipes have been featured! Cookbook hitting shelves October 2020!

Get in touch!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Eat Well Be Well Cookbook Promotion

Search Nutritionicity

Featured on:

Nutritionicity Features

To find out more about where my recipes and articles have been featured, check out my About page!

Subscribe to Nutritionicity!

Most Recent Posts

Bakery Style Scones

Bakery Style Scones (Plant-based, Gluten-free, Refined Sugar-free)

Cashew Flour Chocolate Chip Cookies

Cashew Flour Chocolate Chip Cookies (Plant-based, Gluten-free, Oil-free)

Portobello Steak with Tomato Caper Sauce

Portobello Steak with Tomato Caper Sauce

12 Immune-boosting Plant-based Foods and Recipes

Immune-boosting Plant-based Foods and Recipes

Cinnamon Pear Cookies Plated

Cinnamon Pear Cookies (Plant-based, Gluten-free, Oil-free)

Baked Cheesy Cauliflower Gnocchi

Baked ‘Cheesy’ Cauliflower Gnocchi (Plant-based, Gluten-free)

Footer

Follow me on Instagram!

Follow Nutritionicity on Instagram!

Get in touch!

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube
Deliciousness and nutritiousness can coexist! Check out my About page for more information and to see where my recipes have been featured!

Copyright © 2023 · Nutritionicity - All Rights Reserved. | Terms of Service | Privacy Policy