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These vegan cinnamon rolls are sweet, buttery and delicious just like the traditional version only these rolls are made refined sugar-free and gluten-free to fit most diets.
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I have tried time and time again to make gluten-free cinnamon rolls and every time I have failed miserably. After hours of trying to figure out how to make these things grain-free and vegan (and a huge mess in my kitchen) I usually would give up and swear off cinnamon rolls forever. Then a month or so later I would try again. This cycle went on for years…until a few days ago when I stumbled upon The Minimalist Baker’s recipe for gluten-free cinnamon rolls and decided to give it a try–with motifications of course.
The Best Ever Vegan Cinnamon Rolls (gluten-free)
May 8, 2018
Category
Breads
Breakfast
Dairy-Free
Gluten Free
Vegan
Persons
8
Ingredients
Rolls
- 1 1/2 c gluten-free baking flour
- 3/4 c almond flour
- 1/4 c vegan butter, cold
- 1 tbsp vegan butter, melted
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 c unsweetened almond milk
- 1 packet active dry yeast
- 3 tbsp Granulated Zero Calorie Sweetener
Filling
- 2 tbsp vegan butter, melted
- 1/4 c coconut sugar
- 2 tsp cinnamon
Frosting
- 4oz vegan cream cheese, room temp
- 1/4 c vegan butter, room temp
- 2 c Zero Calorie Confectioners Sweetener
- 2 tsp vanilla extract
Instructions
- Place the almond milk in a microwave safe bowl and cook for 15-20 seconds or until milk is warm (about 110 degrees). Add in 1 tablespoon of the butter (melted), yeast and granulated sweetener. Whisk until smooth. Let sit for 10 minutes.
- Place the flours, remaining butter (cold), baking soda and baking powder into a food processor and pulse until combined. Ultimately, you cold use a pastry cutter to combine the butter and flours.
- Transfer to a stand alone mixer and add in the almond milk mixture. Mix until a dough forms.
- Roll the dough out between two pieces of plastic wrap dusted with gluten-free flour. Roll the dough out in a rectangle about 1/8 inch in thickness. Remove the top piece of plastic.
- Brush with butter filling and sprinkle with coconut sugar and cinnamon. Use the bottom layer of plastic to tightly roll up the dough longways. Use a sharp knife to cut the roll into 8 evenly sized pieces. Place the pieces in a 6 inch round pan or cast iron skillet prepared with non-stick spray. Cover and let sit in a warm place for 20 minutes.
- Preheat your oven to 350 F and bake rolls for 15-20 minutes. Rolls should start to turn golden brown. While your rolls are baking, beat together frosting ingredients until smooth.
- Frost rolls and serve.
