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Gluten-Free & Vegan Cinnamon Rolls

  • Author: Paige
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 12 cinnamon rolls 1x

Description

the easiest, homemade gluten-free cinnamon roll you will ever make & eat! It also happens to be vegan!


Scale

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:

– 1/2 cup of cashew milk or dairy alternative

– 2 cups of powdered sugar

– 1 splash of vanilla

– pinch of salt


Instructions

  1. in a small saucepan heat your milk to 110°F (any hotter will kill your yeast and your rise!)
  2. once your milk hits the correct temperature, add your milk to a bowl with your 1 tbsp of sugar and packet of yeast
  3. set aside your yeast, milk and sugar for 10 minutes, bubbles start to form
  4. in a bowl, whisk together your gluten-free flour, baking soda, baking powder, and additional 2 tbsp of sugar
  5. using a fork, or a pastry knife, cut the coconut oil into your gluten-free flour mixture
  6. 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
  7. preheat your oven to 350° F and grease a circular dish with vegan butter or line with parchment paper
  8. place two large pieces of parchment paper on your counter, your dough will go between them
  9. place your dough, between the parchment and roll your dough out over the parchment paper *this will prevent sticking
  10. roll your dough to be 1/2″ thick in a semi-square shape
  11. melt your coconut oil and mix your sugar and cinnamon into the melted oil
  12. remove the top layer of parchment paper and spread the sugar mixture over the dough
  13. grabbing the end of the parchment start to fold it on itself so the dough starts to roll into a long tube
  14. finish rolling until the entire cinnamon roll dough is rolled upon itself
  15. using a string or a knife cut your cinnamon rolls 2-3″ thick and place swirl side up in your baking dish
  16. bake for 25-30 minutes until golden brown and the dough is fully cooked
  17. while your cinnamon rolls are cooking, mix your milk with your powdered sugar, salt and vanilla extract to form your icing
  18. coat your cinnamon rolls in icing while semi warm from cooking
  19. 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

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