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