VEGAN/GLUTEN-FREE CINNAMON ROLLS

ReganKyleEngagement_SCP_023.jpg

Well hello, I believe it's been a hot second since I have last shared a recipe with you. FEAR NOT! I have a delicious treat coming your way...pst it's also friendly for anyone that is needing a gluten free + vegan option.

I have definitely made quite a fair share of vegan dishes & sweets, but I have only merely dabbled the surface of gluten free. I now know their are certain flours I don't care to work with, some textures that aren't so great and can kind of predict what the end result may look like. I have made some beginners bread, pasta, a few stews that needed minor tweaking but a full out dessert; this is a first! I think they turned out pretty damn well.

ReganKyleEngagement_SCP_001.jpg

Are you ready to make some:
Gluten-Free Cinnamon Rolls
Makes about 8 (depending which way you roll your dough)

WET
3/4 cup unsweetened plain almond milk (mine was actually vanilla - whoops)
1 tbsp coconut oil
2 tbsp brown sugar
1 packet active dry yeast

DRY
1 3/4 cups gluten free flour blend (I used Presidents Choice)
1/2 cup almond flour
2 1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
4 tbsp cold margarine, butter or vegan butter

FILLING
3 tbsp melted coconut oil or vegan butter/regular butter
1/3 cup brown sugar
1 tbsp ground cinnamon

ICING
Vegan cream cheese
or Almond Milk + Icing Sugar

Instructions
Preheat oven to 350ºF (176ºC), use coconut oil or butter to coat a standard pie dish or round baking dish. Set aside.

Heat almond milk in the microwave (or stove top) to a warm bath water temperature. I heated mine in the microwave for 40-50 seconds. Careful to not get it too hot or it can kill the yeast. To the bowl add 1 tbsp coconut oil and stir until melted. Then add your yeast and sugar, stir briefly. Set aside bowl, uncovered to rise for 10 minutes or until it appears puffy on the surface. If the yeast is not activated at this point, your yeast could have been expired, liquid may have been too hot or not hot enough.

While the yeast is bubbling, in a medium mixing bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, and salt until combined. Add your cold butter to the mix. Use a fork or your hands to blend it together, it should resemble the texture of wet sand. Add the almond milk/yeast mixture and stir. This should form a dough that resembles cookie dough. Note: you may need to add a little more flour, but be careful to not make it too dry. Set aside.

Place a large piece of parchment paper on your counter (secure the edges with tape). Dust generously with gluten-free flour. Place the dough at the centre of the cutting board and sprinkle more flour. Spread the dough out a bit on your parchment paper with your hands. Then top with a piece of plastic wrap (also secure the edges to stay in place). Use a rolling pin to roll the dough out into a large, thin rectangle. Careful to not make it too thin!

Carefully remove the plastic wrap, brush 3 tbsp of the melted coconut oil or butter. Sprint;e brown sugar and cinnamon. Use the parchment paper to help you roll your dough into a log (choose the direction will estimate how many buns you're making).

Use a serrated knife to cut your log into 8 pieces. Carefully transfer to the prepared dish. Let the rolls rise for an extra 15-30 minutes by covering the dish with plastic wrap and a towel on the warm oven/

Place the rolls in the oven for 25-30 minutes or until tops are golden brown (and the rolls have risen/expanded).

While the rolls are baking, prepare your frosting/glaze. Place icing sugar in a bowl, sprinkle some milk. More milk, the more liquid it'll be. Let the rolls cool before placing on top!

Your cinnamon rolls will be good for 3-4 days at room temperature or in the freezer for 1 month (best to do without the frosting).

These turned out so well, and delicious - thankfully there was enough for all of us to have two each. We obviously really love our treats! Stacie is celiac so she was able to have some of these goodies (at this point she's the only reason I make anything gluten free).

As I have mentioned in the passed, whenever I am using my hands for blending or making dough I always put latex gloves on. This is for various reasons, but it's generally more sanitary, I have very long nails so it prevents any dough from getting under my nails.

The only thing I might try differently next time is making them a slightly bit thicker... but this can become very tricky since gluten free flour tends to become quite dense and hard. But we'll see what I can do.

Photographed by Stacie Carr

Enjoy mes amis!