Gluten-Free Cinnamon Rolls (Vegan!)
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4.6
60 reviews
Excellent
Gluten-Free Cinnamon Rolls (Vegan!)
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Special Treat | Gluten-Free, Dairy-free, Soy-Free, Egg-Free, Nut-Free, VeganThese Gluten-Free Vegan Cinnamon Rolls are light and fluffy, made with Bob's Red Mill Baking Flour. They're totally irresistible!
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Ingredients
Proof the Yeast:
- 1 teaspoon active dry yeast (not instant or rapid rise)
- 1/4 cup warm water
- 1/2 teaspoon coconut sugar
Cinnamon Roll Dough
- 3/4 cup water
- 1 cup pumpkin puree
- 1/4 cup coconut oil
- 2.5 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- 1/4 cup GROUND chia seeds (or flax seeds)
- 2 tablespoons coconut sugar
- 1.5 teaspoons baking powder
- .5 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon apple cider vinegar
Filling
- 1-2 tablespoons melted coconut oil
- 4-5 tablespoons coconut sugar
- 2 teaspoons ground cinnamon
Maple Glaze:
- 3/4 cup raw cashews , soaked for 1 hour and drained
- 3 tablespoons maple syrup
- 4-6 tablespoons water
- 1/2 teaspoon vanilla extract
Powdered Sugar Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons water
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- In a small bowl, combine the yeast, warm water, and coconut sugar and whisk together. Let it rest for 10 minutes until a foam develops on top. (This ensures that your yeast is active.)
- While the yeast is proofing, combine the remaining water, pumpkin, and coconut oil in a small saucepan over low heat on the stove. Warm and stir until the coconut oil is melted. Don't boil this-- you want the liquids warm, but not hot to help the dough rise without killing the yeast. (Don't go above 110ºF.)
- In a large bowl, whisk together the flour, ground chia seeds, sugar, baking powder, baking soda, and salt.
- Pour the warm liquid from the saucepan into the flour mixture, and add in the apple cider vinegar. Stir well, then add in the yeast mixture. Stir well until a uniform dough is created. It should be slightly sticky to the touch, but not too wet.
- Line your counter with a large piece of parchment paper and turn the dough out onto the paper. Sprinkle the top of the dough with a tablespoon of flour and use your hands to press out a large rectangle, about 10-inches by 15-inches. Use more flour as needed to press out the dough evenly.
- Brush melted coconut oil over the top of the large rectangle, using only as much as needed to cover the surface. Sprinkle the top with a layer of coconut sugar, then sprinkle cinnamon over that. (I don't formally measure, I just try to make even layers.)
- Starting from the long side of the rectangle, use the parchment paper to help roll the dough into a long log with a spiral of cinnamon sugar in the middle. (See photos for reference.)
- Use a serrated knife to slice the log in half, so you're left with two pieces. Slice each piece in half again, so you have 4 pieces, and then slice those in half again, leaving you with 8 evenly-sized rolls. Arrange the rolls in a greased 9-inch by 13-inch glass baking dish and set them in a warm place to rise for 45 minutes. (Preferably a room that's 75-80 degrees)
- Once the rolls have risen, they should be touching. (They won't double in size.) Bake at 350ºF until cooked though, about 25 minutes. If you placed the rolls in a smaller pan, like a cake pan, you might need to bake them for 30 minutes.
- While you let the rolls cool for 10-15 minutes, prepare the icing.
- Maple Glaze: Combine the drained cashews, maple syrup, 4 tablespoons of water, and vanilla in a high-speed blender and blend until smooth. Add more water, as needed, to facilitate blending.
- Powdered Sugar Icing: Combine the sugar, 1 tablespoon of water, vanilla, and salt and stir until smooth. Add more water, as needed, to thin the icing.
- Pour the icing over the warm cinnamon rolls and serve. Leftovers can be stored in an airtight container in the fridge for up to a week, but like most cinnamon rolls, these taste the very best when you serve them the day you make them.
Nutrition Information
Show Details
Calories
273kcal
(14%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Sodium
237mg
(10%)
Potassium
174mg
(5%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
4765IU
(95%)
Vitamin C
1.3mg
(1%)
Calcium
104mg
(10%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Sodium | 237mg | 10% |
| Potassium | 174mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 4765IU | 95% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
60 reviews
Excellent
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