Vegan Oat Flour Cinnamon Rolls with Himalayan Tartary Buckwheat—Gluten-Free

These delicious vegan oat flour cinnamon rolls are easy to make—and surprisingly nutritious.

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I’ve always loved cinnamon rolls, but especially this vegan version with oat flour and Himalayan Tartary Buckwheat (HTB). It’s hard to believe something so delicious could be so good for you.

That’s because oat flour, a beta-glucan-rich choice, and Himalayan Tartary Buckwheat—a next level superfood—team with walnuts, the healthiest nut; cinnamon, an AMPK powerhouse; and date sugar, one of the healthiest sweeteners—for a collectively substantial energy boost.

Talk about a breakfast, snack, brunch, even post-workout jam.

Vegan Oat Flour Cinnamon Rolls

What You’ll Love About This Recipe

Wholesome & Gluten-Free – Made with a blend of oat flour and Himalayan Tartary Buckwheat, these rolls are hearty, nourishing, and safe for those avoiding gluten.

Soft, Fluffy, and Comforting – the dough bakes up a tender, satisfying, perfect cinnamon swirl in every bite.

Nutty Crunch Inside – Chopped walnuts in the filling add texture, richness, and nutrients, including omega-3s..

Luscious Cream Cheese Glaze – A silky vegan glaze brings classic bakery-style indulgence with no dairy.

Anti-Aging Boost – The ingredients in this recipe contain bioactive compounds, including rutin, that support vascular health, antioxidant defense, and healthy aging.

Crowd-Pleaser – Whether served at brunch, as a holiday treat, or a cozy weekend bake, these rolls are a guaranteed hit with vegans and non-vegans alike.

Here’s what you’ll need (full recipe below):

Equipment

• Mixing bowls.
• Whisk.
• Spatula.
• Saucepan.
• Rolling Pin.
• Flatware/cutlery.
• Cutting board.
• Baking pan.
• Kitchen cloth.
• Oven mitts.
• Measuring cups.
• Measuring spoons
• Parchment paper.

Vegan Cinnamon Rolls

Ingredients

Dough

• 1 ½ cups oat flour
• 1 cup HTB flour
• ½ cup tapioca starch (or arrowroot starch)
• 1 packet (2 ¼ tsp) instant yeast
• 3 tbsp date sugar
• 1 tsp cinnamon
• ½ tsp pink salt
• 1 cup plant milk (warm, about 110°F)
• 3 tbsp coconut oil (melted)
• 1 tsp apple cider vinegar

Filling

• ½ cup date sugar (or brown sugar)
• 2 tbsp cinnamon
• ½ cup walnuts (finely chopped)
• 3 tbsp vegan butter (softened)
• 1/4 tsp pink salt

Cream Cheese Glaze

• ½ cup vegan cream cheese
• 2 tbsp vegan butter (softened)
• 1 cup powdered sugar (sifted)
• 1–2 tbsp plant milk (to thin)
• 1 tsp vanilla extract
• 1/4 tsp pink salt

Recipe Health Benefits

Himalayan Tartary Buckwheat (HTB) – This ancient grain is far more than a gluten-free flour substitute. It’s unusually rich in rutin and quercetin—powerful antioxidants that support vascular health, reduce inflammation, and protect cells from oxidative stress. HTB is also a complete plant protein, providing all nine essential amino acids.

Oat Flour – Oats are a top source of beta-glucans, soluble fibers that help regulate blood sugar, lower LDL cholesterol, and promote healthy gut bacteria through short-chain fatty acid (SCFA) production. They also spawn butyrate, which stimulates the body’s natural GLP-1 pathway—the same hormone modern weight-loss drugs emulate. Research even suggests that oats may help offset the effects of PFAS (forever chemicals) by binding them in the gut and reducing absorption.

Walnuts – Often called the healthiest nut, walnuts are packed with omega-3 fatty acids (ALA), which reduce inflammation and support brain health. They also have polyphenols, magnesium, and high-quality plant protein, making them a smart addition to any recipe.

Date Sugar – Unlike refined sugar, date sugar retains the natural nutrients of the fruit, including potassium, magnesium, iron, and trace antioxidants. It has a lower glycemic impact and provides gentle sweetness while contributing minerals and fiber.

Synergy of Ingredients – Together, these ingredients deliver a powerhouse mix of protein, antioxidants, fiber, and healthy fats—a comfort-food indulgence with functional health benefits.

Instructions

Prepare the Dough

1. In a large mixing bowl, whisk together the flours, tapioca starch, date sugar, cinnamon, and pink salt.
2. In a separate bowl, combine warm plant milk, melted coconut oil, and apple cider vinegar. Stir in the yeast and let sit for five minutes until slightly foamy.
3. Pour the wet mixture into the dry mixture and stir until a sticky dough forms. Cover with a clean towel and let rise for 45–60 minutes in a warm place, until slightly puffy.

Make the Filling

1. Mix together date sugar, cinnamon, walnuts, and salt in a small bowl.
2. Set aside softened vegan butter for spreading.

Assemble the Rolls

1. Place dough onto parchment paper lightly dusted with oat flour. Roll it out into a rectangle about ¼-inch thick.
2. Spread softened vegan butter evenly over the dough. Sprinkle the cinnamon mixture on top.
3. Carefully roll the dough into a log, using the parchment to help guide it. Slice into 8–10 rolls with a sharp knife.
4. Place rolls into a parchment-lined baking dish. Cover and let rise for another 30 minutes.

Bake

1. Preheat oven to 350°F (175°C).
2. Bake rolls for 25–30 minutes, until golden and cooked through.
3. Let cool slightly before glazing.

Make the Glaze

1. Beat together vegan cream cheese and vegan butter until smooth.
2. Add powdered sugar, vanilla, salt, and one tbsp plant milk. Mix until creamy, adding more milk if needed for drizzling consistency.

Glaze & Serve

1. Spread or drizzle glaze over warm cinnamon rolls.
2. Top with more chopped walnuts.
3. Enjoy fresh!

Troubleshooting Tips

• Dough is too sticky to roll – Gluten-free doughs can be softer than wheat-based ones. Dust the surface and rolling pin with oat flour, and roll the dough out on parchment paper to prevent sticking. If needed, chill the dough for 15–20 minutes to firm it up.
• Rolls don’t rise much – Make sure your yeast is fresh and your plant milk is warm (about 110°F / 43°C). Too hot liquid will kill yeast; too cold won’t activate it. Also, give the dough enough proofing time in a warm, draft-free spot.
• Crumbly or dry rolls – This can happen if too much flour is added during rolling. Stick closely to the recipe’s flour ratio and don’t overbake. A light brush of milk or vegan butter before baking helps keep them moist.
• Rolls spread out instead of holding shape – Gluten-free doughs are more delicate. Use parchment to help roll tightly, and place the cut rolls close together in the pan so they support each other as they bake, but not so close they crowd into eachother.
• Filling leaks out – A little is normal, but if it’s excessive, make sure the vegan butter layer is thin and even, and don’t overpack the sugar-walnut mixture or make it too runny.
• Glaze too runny or too thick – If it’s runny, add more powdered sugar until it thickens. If it’s too thick, whisk in plant milk a teaspoon at a time until pourable.

Frequently Asked Questions

Can I make these rolls ahead of time?
Yes, you can assemble the rolls, cover them tightly, and refrigerate overnight. The next morning, let them come to room temperature for about 30–45 minutes before baking.

Can I freeze the cinnamon rolls?
Absolutely. Once baked and cooled, wrap the rolls individually and freeze for up to three months. Reheat in the oven at 300°F (150°C) for 10–12 minutes or until warm. If freezing before baking, freeze the cut, unbaked rolls on a tray, then transfer to a container. Thaw and let rise before baking.

What can I use instead of walnuts?
Pecans, almonds, or hazelnuts make excellent substitutes. For a nut-free version, try pumpkin seeds or sunflower seeds for crunch.

Can I make these sugar-free?
Yes. Swap date sugar or brown sugar in the filling with stevia or finely ground dried dates. For the glaze, you can use powdered coconut sugar or a cashew cream glaze sweetened with maple syrup or stevia.

Why is my dough denser than wheat rolls?
Gluten-free doughs naturally yield a denser texture. The blend of oat flour, buckwheat, and starch keeps them tender, but don’t expect the same stretch as wheat dough. Proofing well and baking just until golden helps achieve the best result.

Can I use different plant-based milks?
Yes—soy, oat, almond, coconut, or cashew milk all work well. Just make sure it’s unsweetened and warmed to about 110°F (43°C) for activating the yeast.

How long will the rolls stay fresh?
They’re best enjoyed the same day, but they’ll keep covered at room temperature for one to two days. For longer storage, refrigerate up to a week or freeze as suggested.

Explore More

Vegan Donuts Recipe

Buckwheat Banana Bread 

Himalayan Tartary Buckwheat Porridge

Buckwheat Sourdough Bread

15 Himalayan Tartary Buckwheat Recipes

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