gluten free / vegan Kringle

gluten free / vegan Kringle

Serves 6-8
Prep time 25 minutes
Cook time 25 minutes
Total time 50 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Breakfast, Dessert
Misc Child Friendly, Serve Hot



  • 2 c. gluten free flour blend (I used King Arthur brand)
  • 1/2 c. non-dairy butter
  • 1 Tbs. sugar
  • 1/2 tsp. salt
  • 2 1/4 tsp. yeast (or one package of yeast)
  • 1 Tbs. flax meal + 3 Tbs. water (or 1 egg if you can tolerate it)
  • 1/2 c. non-dairy milk
  • 1/4 tsp. xanathan gum


  • 1/4 c. sugar
  • 1/4 c. brown sugar
  • 1 tsp. cinnamon
  • 3 Tbs. non-dairy butter, melted

Filling (Optional)

  • 1/2 c. chopped nuts


  • 1 1/3 c. powdered sugar
  • 1 Tbs. non-dairy butter
  • 2 Tbs. hot water
  • 1 tsp. gluten free vanilla


My sister found a recipe for Kringle that our family has made on all holidays and when we have house guests. I finally got around to converting it. I hope you like it!


1. Preheat oven to 350 degrees.
2. Mix cold milk with yeast and flax/water mixture set aside.
3. Mix dry ingredients and stir in wet ingredients. You may need to use your hands to fully incorporate the ingredients.
4. Sprinkle a sheet of wax paper with more gluten free flour blend and roll dough out into a square about 1/4" thick.
5. Mix two sugars with cinnamon and set aside.
6. Spread melted butter alternate on dough and sprinkle cinnamon/sugar mixture on top, making sure to have even distribution.
7. Roll both edges of dough toward the center; pinch ends so they don't open while baking.
8. Place parchment paper on a rimmed baking sheet and place kringle on paper.
9. Bake 350 degrees for about 25 minutes.
10. Remove kringle from oven and let sit to cool for a few minutes.
11. Whisk glaze ingredients together and evenly pour over kringle or serve glaze on the side.