Vegan Gluten-free Cinnamon Rolls
Minimalist Baker/ Photo credit: Minimalist Baker
- 0.75 scant cup unsweetened plain almond milk (or other dairy-free milk)
- 2 Tbsp organic cane sugar
- 1 Tbsp vegan butter (Melt or Myoko’s brand or Earth Balance)
- 1 packet active dry yeast (~2 1/4 tsp -Fleischmann’s active dry original)
- 2 cups gluten-free flour blend* (with xanthan gum)
- 0.75 cup almond flour (not almond meal)
- 2 Tbsp cane sugar
- 2.5 tsp baking powder
- 0.5 tsp sea salt
- 4 Tbsp cold vegan butter
- 3 Tbsp melted vegan butter
- 0.67 cup organic brown sugar (light or dark)
- 1 Tbsp ground cinnamon
- To create a simple powdered sugar glaze, whisk 3 cups sifted organic powdered sugar with 1 Tbsp (14 g) melted vegan butter and add 1-3 Tbsp dairy-free milk until smooth. (Optional: 1 t vanilla) To thicken, add more powdered sugar. To thin, add more dairy-free milk. Pour onto the rolls after cooling outside of the oven for 10 minutes.
Preheat oven to 350 degrees F and use vegan butter to lightly coat a standard pie plate or round baking dish. Set aside.
Heat dairy-free milk in the microwave or on the stovetop to the temperature of warm bath water – approximately 110 degrees F. (Be careful not to exceed that temperature or it can kill the yeast.)
To the dairy-free milk, add the vegan butter and sugar and stir to melt. Then add yeast and stir once more. Set aside (uncovered) to proof for 10 minutes, or until it appears puffy on the surface (this indicates 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, cane sugar, baking powder, and sea salt. Then add cold 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 a little at a time and stir. A dough that resembles moist (not crumbly) cookie dough should form. Add more of the wet mixture as needed. If it gets too wet and tacky (you should be able to form it into a ball when rolled), add more almond flour or GF flour blend. Set aside.
Get a large cutting board and wrap with plastic wrap (tuck the wrap down around the edges so it stays in place). (I use waxed sheets.) Then dust the surface of the plastic wrap generously with gluten-free flour.
Add the dough in the center of the 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 the vegan butter. Then sprinkle with brown sugar and cinnamon and spread gently with fingers to evenly distribute. 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 7-8 even rolls. Then carefully transfer to the prepared pie dish or cake pan (they can be fragile to transfer).
Cover with plastic wrap and a towel and set on top of the warm oven and let rise for about 30 minutes, or until the rolls have risen slightly and are touching – they won’t get as voluminous as gluten-containing rolls, but they will puff up a bit!
Remove towel and plastic wrap and place rolls on the center rack of your oven and bake for 30-35 minutes, or until tops are golden brown and the rolls have risen/expanded quite a bit. While the rolls bake, you can prepare the glaze (optional).
Let the rolls cool at least 20 minutes before frosting (optional). Store leftover cinnamon rolls covered at room temperature up to 3-4 days or in the freezer up to 1 month. See notes for make-ahead cinnamon rolls to store in the freezer (unbaked).
You can also make the dough ahead of time to the point of rolling and cutting the dough into rolls – at which point you would transfer them to a parchment-lined baking sheet, freeze, and then place in a freezer-safe bag or container and freeze up to 1 month. Then, when ready to bake, place in a prepare baking dish, cover, and set on top of the oven to thaw for 1 1/2-2 hours. Then heat the oven to 350 degrees F and allow them to continue thawing / rising. Once they’ve thawed and visibly risen, bake for 25-30 minutes or until golden brown and expanded/risen. Glaze as instructed (optional).