Today I chose to remake one of my all-time favorites: cinnamon rolls.
Now, I know that these cinnamon rolls aren’t exactly the healthiest in the world, but they’re vegan and gluten-free and significantly lower in sugar, making them an amazingly tasty and certainly birthday-(or even holiday-)worthy treat….especially when you don’t hog them all to yourself like I did ;)
Cinnamon Rolls Recipe
1 cup brown rice flour
1 cup sorghum flour
¼ cup warmed coconut oil
1 cup almond milk
⅔ cup applesauce or pumpkin puree
½ cup potato starch
½ cup arrowroot powder
1-2 Tbs. coconut sugar or xylitol, or other granulated sugar (optional)
2 tsp. baking powder
½ tsp. baking soda
1½ tsp. xanthan gum
1 Tbs. apple cider vinegar
½ tsp. vanilla extract
Optional: 1 Tbs. flaxseed meal
½ tsp. salt
1½ tsp. cinnamon
1 cup raisins or chopped dates
¼ cup maple syrup or coconut sugar
pinch of sea salt and nutmeg
2-3 Tbs. almond milk
¼ cup coconut butter
¼ tsp. vanilla extract
1 Tbs. maple syrup or 10 drops liquid stevia
Preheat your oven to 425 F.
Grease or spray the bottom and sides of a round cake pan. Across a flat surface spread a large sheet of parchment .
Combine the vinegar with almond milk and allow the milk to sour for at least ten minutes.
To make the dough: Combine the dry ingredients (brown rice flour through salt) together in a mixing bowl. Spoon out ½ cup of flour to reserve for later. Combine the wet ingredients (soured almond milk through vanilla extract) in a separate bowl and whisk together. *Be sure to use room temperature coconut oil and not melted, which will make the dough too wet. Add the dry ingredients to the wet and use a spatula to combine everything until dough is formed.
Sprinkle almost all of the reserved ½ cup of flour onto your sheet of parchment paper. Place the dough onto the parchment and using your hands work the flour into the dough. To prevent the dough from sticking sprinkle the remaining flour onto the parchment paper. Press the dough out into a rectangle, approximately ½-inch thick.
To make the filling: Add all of the filling ingredients to your food processor or blender and blend until the mixture is somewhat smooth. Add the mixture on the dough and spread the filling evenly using your finger, leaving about an inch of uncovered dough on the edges closest to and furthest from you.
To roll the dough: Lift up the edge of the parchment that’s closest to you and gently tuck the dough in as you go, which will help to create a tighter roll in the beginning. Continue gently lifting the parchment paper, using it to guide the dough as you roll. Be sure to do this carefully!
Use a sharp knife to gently slice the dough into 2-inch-thick rolls once your done rolling the dough. Place the rolls into cake pan. Press down slowly onto the tops of the rolls. Brush melted coconut oil onto the tops of the rolls before baking, if you like your rolls a bit more crisp on the outside.
Bake for 20 minutes in the preheated oven. Remove the rolls from the oven when they begin to brown a bit on the edges. Then allow the rolls to cool for at least ten minutes.
Prepare your icing while waiting on the rolls. Melt the coconut butter in a small bowl placed in hot water. Once it has melted, add the almond milk, stevia and vanilla extract, whisk everything together until pourable and smooth.
When the cinnamon rolls are ready, drizzle the icing on top, serve, and enjoy!