I have been slacking on creating recipes this month, and to be honest, my brain is flat out mush from the early mornings, full time job and freelance work! I am in a slump and was finding myself staring blankly at the gluten-free section of the grocery store today and suddenly I started to crave cinnamon rolls.
THAT about sums up my inspiration lately. It’s been really bad! I grabbed the supplies I needed, checked out and immediately whipped up a batch when I came home! I haven’t published this recipe yet just because I hadn’t perfected it yet for the public, but y’all it’s here. THEY ARE HERE!
They are so delicious, flakey, sweet but also spicy! The coconut oil adds a richness that butter doesn’t give many desserts. I gotta say, it’s hard to not eat all the cinnamon rolls!
Gluten-Free & Vegan Cinnamon Rolls
- Prep Time: 25
- Cook Time: 25
- Total Time: 50 minutes
- Yield: 12 cinnamon rolls
Description
the easiest, homemade gluten-free cinnamon roll you will ever make & eat! It also happens to be vegan!
Ingredients
Dough:
– 1 packet of active dry east
– 1 cup of cashew milk (or dairy alternative)
– 1 tsp of coconut oil
– 1 tbsp of sugar
– 1 tsp of baking soda
– 1 tsp of baking powder
– 2 1/2 cups of gluten-free flour
– 2 tbsp of sugar (additional)
Filling:
– 1 cup of sugar
– 2 tbsp of coconut oil
– 2 tbsp of ground cinnamon
Frosting:
– 1/4 cup of cashew milk or dairy alternative
– 2-3 tbsp of vegan butter
– 3 -3.5 cups of powdered sugar
– 1 splash of vanilla
– pinch of salt
Instructions
- in a small saucepan heat your milk to 110°F (any hotter will kill your yeast and your rise!)
- once your milk hits the correct temperature, add your milk to a bowl with your 1 tbsp of sugar and packet of yeast
- set aside your yeast, milk and sugar for 10 minutes, bubbles start to form
- in a bowl, whisk together your gluten-free flour, baking soda, baking powder, and additional 2 tbsp of sugar
- using a fork, or a pastry knife, cut the coconut oil into your gluten-free flour mixture
- pour your proofed yeast, milk and sugar mixture into your gluten-free flour mixture and combine with a fork until smooth * be careful not to over mix
- preheat your oven to 350° F and grease a circular dish with vegan butter or line with parchment paper
- place two large pieces of parchment paper on your counter, your dough will go between them
- place your dough, between the parchment and roll your dough out over the parchment paper *this will prevent sticking
- roll your dough to be 1/2″ thick in a semi-square shape
- melt your coconut oil and mix your sugar and cinnamon into the melted oil
- remove the top layer of parchment paper and spread the sugar mixture over the dough
- grabbing the end of the parchment start to fold it on itself so the dough starts to roll into a long tube
- finish rolling until the entire cinnamon roll dough is rolled upon itself
- using a string or a knife cut your cinnamon rolls 2-3″ thick and place swirl side up in your baking dish
- bake for 25-30 minutes until golden brown and the dough is fully cooked
- while your cinnamon rolls are cooking, mix your milk with your powdered sugar, salt and vanilla extract to form your icing
- coat your cinnamon rolls in icing while semi warm from cooking
- eat and enjoy!
Notes
* keep your milk temperature until 110°F in step 1
* try to keep mixing of the dough to a minimum while mixing your wet into your dry ingredients
A perfect weekend breakfast and even an afternoon snack!
Packed with the goods not the gluten!
4 Comments
PAULA
July 3, 2018 at 3:15 pmHi,Love your photos and recipes.I have a low carb lifestyle and would like your opinion on wether we can sub the sugar in your recipes…Thank you for sharing!Paula (Portugal)
Paige Williams
July 17, 2018 at 11:08 pmHi Paula!
Sorry for just seeing this we were moving across the country for my husband job! I would sub granulated sugar for coconut sugar it has a lower glycemic index and digests better. If you are looking for a honey or maple syrup alternative I would then up the gf flour to meet the same consistancy of dough! I have a yummy recipe for granola (oil & sugar free) with chia pudding coming soon!
Hi to you all the way in Portugal!
hugs,Paige
Linda .
July 6, 2018 at 7:45 amThanks for sharing the recipe! I have the same question as Paula – per the recipe each roll contains almost a quarter cup of sugar, and I’m trying to limit my sugar intake. I was thinking of topping the rolls with a dusting of cinnamon and sugar rather than a glaze or maybe some fruit?
Paige Williams
July 17, 2018 at 11:10 pmOh Linda that sounds delicious! I created this recipe for my husband who loves cinnamon rolls (sugar in all) and instead of subbing out the sugar I ran with it! I would definitely remove the icing if you are looking to lower your sugar intake and dust the top with coconut sugar and cinnamon- you can even melt that down in to a glaze! Fresh fruit would be delicioius and I think any summer peach or nectarine would be devine! Tag me so I can join you in the fruit topping!! Happy baking!
hugs,Paige