Prepare your taste buds for a delightful experience with these gluten-free vegan cinnamon rolls that rival traditional ones in every way. They're plush, tender, and offer the classic cinnamon roll taste with a twist — they're both vegan and gluten-free! With the bonus of a simple process and quick rise time, you can indulge in these scrumptious treats in just over an hour. Everyone will adore them, regardless of dietary preferences or gluten sensitivities!
Ingredients:
For the Dough:
- 3 cups (390g) tapioca flour (or starch)
- 2 1/2 cups (330g) millet flour (see notes for substitutions)
- 3/4 cup (150g) granulated sugar
- 1/3 cup (30g) psyllium husk powder
- 2 tablespoons arrowroot starch (or cornstarch)
- 1 tablespoon baking powder
- 4 1/2 teaspoons (2 packets or 14g) instant yeast (quick rise)
- 1 3/4 cups (400mL) lukewarm Forager Project Soy Milk (or alternative)
- 1/2 cup (143g) Forager Project Cashewmilk Yogurt, room temperature (or alternative)
- 1/3 cup (75g) vegan butter, melted (not hot)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup (200g) light or dark brown sugar
- 2 1/2 tablespoons ground cinnamon
- 6 tablespoons vegan butter, melted
For the Icing:
- 1/3 cup (75g) vegan butter, room temperature
- 2 cups (320g) powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions:
- Preparation: Line a 9x13-inch baking dish with parchment paper. Prep your ingredients beforehand for ease. Combine the brown sugar and cinnamon for the filling in a bowl and set aside.
- Dry Mixture: In a stand mixer bowl or a large bowl, whisk together tapioca starch and millet flour. Add granulated sugar, psyllium husk, arrowroot starch, baking powder, and instant yeast. Mix well to distribute evenly.
- Dough Formation: Make a well in the center of the dry mix. Add the lukewarm soy milk, dairy-free yogurt, melted vegan butter, apple cider vinegar, and vanilla. Mix on medium speed (or by hand), until you have a smooth dough, about 7 minutes with a stand mixer, or 15 minutes by hand. If it's sticky, add an extra 20g millet flour.
- Rolling Out: Dust a clean surface with tapioca starch. Roll the dough into a 12x18-inch rectangle.
- Adding Filling: Brush the rolled-out dough with melted vegan butter, then evenly distribute the brown sugar and cinnamon mixture.
- Forming Rolls: From the long edge, slice the dough every 1.5 inches to create 12 rolls. Roll each slice tightly and place in the prepared baking dish. It’s best to slice and roll each individually for better shape.
- Rising Time: Cover with a kitchen towel and let rise in a warm place for about 30 minutes or until doubled in size. Meanwhile, preheat your oven to 350°F (175°C).
- Baking: Bake the risen cinnamon rolls for 30-32 minutes or until slightly golden on top.
- Icing Prep: While the rolls cool slightly, cream together room-temperature vegan butter and sifted powdered sugar. Add vanilla extract.
- Icing the Rolls: Spread the icing over the warm rolls.
- Serve and Enjoy! These are best fresh but can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes:
- Millet Flour Substitution: You may use sorghum flour, but the taste will resemble whole wheat rolls more.
- Milk Alternatives: Oatmilk or cashewmilk work if soy-free. Almond milk is also an option.
- Dairy-Free Yogurt Alternatives: Soy or coconut yogurt can be used. Vegan Greek-style protein-packed yogurts are also effective.
- Yeast Note: Only use instant yeast unless preparing the dough for an overnight rise.
- Overnight Option: Complete steps 1-7, then refrigerate overnight. Allow the rolls to come to room temperature and rise before continuing with baking.
Savor the sweet and spicy aromas that fill your kitchen as you bake these irresistible gluten-free vegan cinnamon rolls, perfect for a cozy morning treat or a delectable dessert!
