I have successfully found a great way making one of my favorites pastries vegan. Let me introduce you to my vegan gluten-free cinnamon roll.
After a few attempts I got it to the right stage and they are surprisingly easy to make. I have always been intimidated but after years not been able to indulge in a vegan cinnamon roll, I decided to create the craft myself. I use yeast in a lot of my bakings, and don’t be afraid, its easy to use, the only concern is don’t overheat your almond milk – my rule is if can have my finger in it comfortable like a bathtub, its perfect. Yeast activates right away and help your rolls rise to heaven.
The other part is the rolling out process, which I did in hand, I used a cutting board and formed to fit it perfectly.
- 3/4 cup (180 ml) unsweetened plain almond milk (or other diary free milk)
- 1 Tbsp (20 g) coconut oil
- 2 Tbsp (25 g) organic cane sugar
- 1 packet active dry yeast (I like Fleischmann’s active dry original) check the date as it can expire
- 1 3/4 cup (280 g) gluten free flour blend w. xanthan gum or you can use any flour if you are ok w. gluten
- 1/2 cup (60 g) almond flour (I like Red Mills)
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp Himalayan sea salt
- 4 Tbsp (60 g) cold (scoop-able, not melted) virgin coconut oil (or vegan butter, but I like coconut oil cause it has so many health benefits)
- 3 Tbsp (50 g) melted coconut oil or vegan butter (Earth Balance soy-free or virgin coconut oil, but I found that it tends to melt down into the dish more than the vegan butter)
- 1/3 -2/3 cup (40 -50 g) organic cane sugar and you can sub it with coconut sugar
- 1-2 Tbsp (20-40 g) ground cinnamon (I love cinnamon flavor so I added a bit more)
- 3 Tbsp Organic Powdered Sugar
- 3 Tbsp almond milk
- Preheat oven to 350 degrees F (176 C) and use coconut oil or vegan butter to very lightly coat baking plate or use baking paper.
- Heat almond milk on the stovetop to the temperature of warm bathtub water – approximately 100-110 degrees F (40-43 C). Be careful you don’t want it warmer as it can kill the yeast. But you also don’t want it too cold.
- To the almond milk, add 1 Tbsp (15 g) coconut oil or vegan butter and stir till melted. Then add yeast and sugar. Stir briefly to mix. Set aside (uncovered) for 10 minutes till it appears puffy on the surface (this indicates that 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, baking powder, baking soda, and sea salt until well mixed.
- Add scoopable (not melted) coconut oil or vegan butter and use a fork 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 and stir.
- Get a large cutting board – dust generously with flour/gluten-free flour.
- Place the dough on the center of the cutting board and sprinkle with more flour/gluten-free flour.
- Use a rolling pin to roll the dough out into a large, thin rectangle same size as your board. The dough should be about 1/8th-inch thick.
- Brush on 3 Tbsp (50 ml) melted coconut oil or vegan butter. Then sprinkle with organic cane sugar and cinnamon and gently and tightly roll the dough lengthwise into a cylinder
- Use a knife to cut into 12 even pieces. Then carefully transfer to to baking sheet.
- Let rest and rise for 20 min, they won’t get as voluminous, but they will expand a bit!
- On baking sheet place on the center rack of your oven and bake for 20-30 minutes or until tops are golden brown and the rolls have risen/expanded.
- While the rolls bake, you can prepare the frosting.
- Store leftover cinnamon rolls at room temperature up to 2-3 days or in the freezer up to 1 month. They are easily to unthaw and heat up in the oven.