Vegan Gluten-Free Cinnamon Rolls
Try this Vegan Gluten-Free Cinnamon Rolls recipe
Try this Vegan Gluten-Free Cinnamon Rolls recipe
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 3/4 cup (180 ml) unsweetened plain almond milk (or other d
- 1 tbsp (15 g) coconut oil
- 2 tbsp (24 g) organic cane sugar
- 1 packet active dry yeast (2 1/4 tsp // i like fleis
- 1 3/4 cup (280 g) diy gluten-free flour blend* (with xanthan
- 1/2 cup (56 g) almond flour (not almond meal // i like wel
- 3/4 tsp sea salt
- 4 tbsp (60 g) cold (scoopable not melted) coconut oil (or vegan butter, but i prefer coconut oil)
- 3 tbsp (42 g) melted coconut oil or vegan butter (i used but i found that it tends to melt down into the dish more than the vegan butter)
- 1/3 cup (33 g) organic cane sugar (i subbed half coconut s
- 1 tbsp (7.8 g) ground cinnamon
- vegan cream cheese frosting
- simple powdered sugar glaze (see notes)
- Carbohydrate 1.23096041418651 g
- Cholesterol 31.5239583312622 mg
- Fat 11.7320645828777 g
- Fiber 0 g
- Protein 0.965333331619491 g
- Saturated Fat 7.42768916638293 g
- Serving Size 1 1 Serving (40g)
- Sodium 272.027187445633 mg
- Sugar 1.23096041418651 g
- Trans Fat 0.817050624976701 g
- Calories 112 calories
Step-by-step
- Preheat oven to 350 degrees F (176 C) and use coconut oil or vegan butter to very lightly coat a standard pie plate or round baking dish. Set aside.
- Heat almond milk in the microwave or on the stovetop to the temperature of warm bath water - approximately 110 degrees F (43 C). Be careful not to exceed that temperature or it can kill the yeast.
- To the almond milk, add 1 Tbsp (15 g) coconut oil or vegan butter and stir to melt. Then add yeast and sugar. Stir briefly to mix. Then set aside (uncovered) to proof for 10 minutes or until it appears puffy on the surface (this indicates that the yeast is activating. If it hasn’t activated at this point, either your yeast was expired or the liquid was too hot or not hot enough).
- Meanwhile, in a medium mixing bowl, whisk together gluten-free flour blend (including xanthan gum), almond flour, baking powder, baking soda, and sea salt until well combined.
- Add scoopable (not melted) coconut oil or vegan butter and use a fork or pastry cutter to mix or “cut” into the dry mixture. It should resemble the texture of wet sand.
- To the dry ingredients, add the almond milk-yeast mixture and stir. It should form a dough that resembles cookie dough. Set aside.
- Get a large cutting board and cover the surface with plastic wrap (secure the plastic wrap around the edges so it stays in place). Then dust generously with gluten-free flour.
- Place the dough on the center of the cutting board and sprinkle with more gluten-free flour. Then top with another sheet of plastic wrap and tuck down around the edges of the cutting board (so it stays in place).
- Use a rolling pin to roll the dough out into a large, thin rectangle. The dough should be about 1/8th-inch thick.
- Carefully remove the top layer of plastic wrap and brush on 3 Tbsp (45 ml) melted coconut oil or vegan butter. Then sprinkle with organic cane sugar and cinnamon.
- Then untuck the bottom layer of plastic wrap from the cutting board and use it to tightly roll the dough lengthwise into a cylinder.
- Use a serrated knife or floss to cut into 8 even pieces. Then carefully transfer to the prepared pie dish or cake pan.
- Cover with plastic wrap and a towel, set on top of the warm oven, and let rise for 15-30 minutes or until the rolls have risen slightly and are almost touching - they won’t get as voluminous as gluten-containing rolls, but they will expand a bit!
- Place rolls in prepared dish on the center rack of your oven and bake for 25-30 minutes or until tops are golden brown and the rolls have risen/expanded quite a bit.
- While the rolls bake, you can prepare a frosting / glaze (optional).
- Store leftover cinnamon rolls at room temperature up to 3-4 days or in the freezer up to 1 month. (If they are glazed with cream cheese frosting, they need to be stored in the refrigerator.)
My Unexpected Journey with Gluten-Free Baking: A Story of Cinnamon Roll Triumph
For years, I’ve considered myself a pretty competent baker. My kitchen is my sanctuary, a place where flour dusts the countertops and the aroma of warm bread fills the air. But even for someone as comfortable in the kitchen as I am, venturing into the world of gluten-free baking felt like stepping onto a different planet. The textures were unfamiliar, the recipes finicky, and the results…well, let’s just say they weren’t always Instagram-worthy. I’d attempted gluten-free cookies that crumbled at the slightest touch, cakes that were dense and gummy, and breads that were more like hockey pucks. The idea of tackling gluten-free cinnamon rolls seemed almost insurmountable, a culinary Everest I wasn’t sure I could conquer. But then, a challenge was issued – a friend’s birthday, a craving for cinnamon rolls, and a sudden determination to prove to myself that I could master this elusive art.
My journey began with countless hours of online research, poring over recipes, forums, and blog posts from fellow gluten-free bakers. I learned about the importance of the right gluten-free flour blend, the subtleties of xanthan gum, and the delicate balance of moisture and leavening agents. Early attempts were a mix of successes and (mostly) failures. Some rolls were too dry, others too sticky, and some ended up resembling more a dense, cinnamon-flavored brick than the fluffy, golden spirals I envisioned. But I persevered, each failed attempt fueling my determination to achieve the perfect gluten-free cinnamon roll. The process was less about baking and more about problem-solving, experimenting, and refining my technique with each batch.
Finally, after several weeks of trial and error, I cracked the code. The key was finding the right balance of ingredients – a combination of gluten-free flour blend, almond flour, and a touch of coconut oil to add richness and moisture. The proofing process became crucial, ensuring the yeast was happy and active, creating the perfect lift for the rolls. And the final touch, a simple yet exquisite glaze, brought everything together in a symphony of sweet, spicy, and decadent flavors.
The moment I pulled the perfectly golden, fluffy rolls from the oven, I felt an overwhelming sense of accomplishment. The aroma that filled my kitchen was pure magic, a testament to weeks of experimentation and the sweet taste of success. These weren't just gluten-free cinnamon rolls; they were a symbol of perseverance, a reminder that even the most challenging culinary feats are conquerable with patience, dedication, and a healthy dose of kitchen creativity. These rolls weren’t just delicious; they were a story of my own personal growth, a journey from frustration to triumph, baked into every sweet, cinnamon-dusted bite. And for that, they taste better than any gluten-filled cinnamon roll I’ve ever enjoyed. This recipe is more than just a recipe; it’s a reflection of my journey and a delicious testament to the power of perseverance in the kitchen.
Beyond the personal victory, I wanted to share this success with others, particularly those who, like me, have struggled to find truly satisfying gluten-free baked goods. I believe that everyone deserves to enjoy delicious, comforting treats, regardless of dietary restrictions. My hope is that this recipe will bring a taste of joy and success to others navigating the wonderful, yet sometimes challenging, world of gluten-free baking. So, embrace the challenge, experiment with the flavors, and let the aroma of these amazing gluten-free cinnamon rolls fill your kitchen with the sweet scent of success.
Ingredients Used and Why: Let's dive a little deeper into the ingredients. The gluten-free flour blend is crucial; a blend with xanthan gum provides the necessary binding and structure. Almond flour adds a subtle nuttiness and moisture. Coconut oil is my preferred choice for both the dough and the glaze, adding a hint of tropical sweetness and a wonderful texture. But don't be afraid to experiment—vegan butter is a great alternative. The organic cane sugar adds sweetness without being overpowering, and the cinnamon, well, the cinnamon speaks for itself. It's the heart and soul of these rolls, infusing each bite with a warm, comforting spice. The choice of vegan cream cheese frosting or powdered sugar glaze is purely a matter of personal preference. Experiment and find your perfect pairing!
Tips and Tricks for Gluten-Free Baking Success:
- Room Temperature: Make sure all your ingredients are at room temperature. This ensures even mixing and proper yeast activation.
- Flour Blend: Don't skimp on a good quality gluten-free flour blend. This is the foundation of your success.
- Don't Overmix: Overmixing can result in tough rolls. Gently combine the ingredients until just combined.
- Proper Rising Time: Allow ample time for the rolls to rise, but don't let them over-rise. They won't rise as much as traditional rolls, but they will expand.
- Oven Temperature: Baking time can vary depending on your oven. Keep a close eye on them, and adjust as needed.
- Freezing: These rolls freeze beautifully, both baked and unbaked. This makes them perfect for make-ahead gatherings or a quick treat any time.
So, are you ready to embark on your own gluten-free cinnamon roll adventure? I hope this recipe inspires you to embrace the challenges of gluten-free baking and discover the joy of creating something delicious and satisfying, even with dietary restrictions. Happy baking!
