Vegan Gluten Free Cinnamon Rolls
Stress is a big part of everyone’s day and learning to deal with stress is something we all have to learn. Relaxing with these vegan gluten free cinnamon rolls is a good way to start. There is something really relaxing when you take time in your day to have a cinnamon bun moment, where you pour yourself a favorite beverage and indulge your senses in the healing yet irresistible flavors of cinnamon. To make these vegan cinnamon rolls I used “flax eggs”. Flax eggs are created by mixing 1 Tbsp of ground Flax with 3 tablespoons of water. Then refrigerate for 15 minutes to 1 hour. Eventually the flax absorbs the water and creates a ‘gooey’ type of texture similar to eggs.
Melt the Vegan butter or margarine in the microwave or stove and then sit aside to let cool. I like to start my yeast in 1/4 cup of warm water. I tried other ingredients like coconut milk in the past but I never seem to get the yeast to foam so I am sticking with what works for me here. While I wait for the eggs, yeast and margarine I am going to measure and sift my flours together. Almond meal is always way chunkier then anything else. I am using Almond meal in lieu of Skim Milk Powder. So if you would like to go the skim milk way just replace the Almond meal with skim milk. Same quantities. Help the almond meal through the sift so it is fine and all clumps are gone. Measure all flour ingredients on a scale for accuracy. Sift together Almond, White Rice Flour, Cornstarch, Tapioca Starch, Brown Rice Flour, Arrowroot Flour and Xanthan gum and stir to ensure they are mixed well. Once the eggs have set, stir together the ‘Flax Egg’, Melted Margarine, Coconut Milk and yeast. Whisk these ingredients together and then add them to the dry ingredients. The batter will be fairly sticky and does not need and kneading. Just mix it together and form it into a ball shape and cover with plastic wrap to proof for 2 hours.
Proofing the Dough
To proof the dough I am following the advise of Nicole at Gluten Free on a Shoestring. She suggests Proofing your dough in the microwave. First soak a tea towel in water and then put it into the microwave for a couple of minutes. When it is done put the dough covered with plastic wrap in the microwave with the now hot tea towel and shut the door. Allow it to sit in there for 2 hours or until it has risen to double its original size. The microwave provides a small draft free place for the dough and the heat from the towel creates the perfect environment for the yeast to grow.
Rolling out the Dough
I find the best way to roll out dough is to place plastic wrap on the counter. I used to just flour the counter and roll out the dough like my mother did many years ago but, although wasteful, using plastic wrap makes rolling out gluten free dough a lot easier. Gluten free dough does not have the elasticity that regular flour dough has. Rolling gluten free dough is more like spreading it around. So picking it up off the counter can be really hard to do sometimes. Spread plastic wrap over the counter and then lightly flour the surface. The dough should be double in size or close to. Then just take it out of the bowl and place it on the plastic wrap. Put plastic wrap over the top and press down spreading the dough around to form a rectangle. You can use a rolling pin to help move it around. Form a rectangle approximately 12″ x 20″.
Peel off the top layer of plastic wrap and using a knife that is lightly dusted with rice flour, trim the edges so they are a bit more straight and rectangle shaped.
Spread the margarine over the surface of the dough with a knife. I mix the cinnamon and sugar together in a bowl prior to spreading it over the margarine. Then sprinkle the pecan bits over the surface. I like to press the sugar, cinnamon and pecans down slightly so it can stick to the margarine better as opposed to falling out when you place the cut rolls upright.
Now pick up the lower pieces of plastic and slightly lift one the of the dough and rolling it over onto itself as tightly as you can. Continue peeling up the plastic letting it roll up. Once it is rolled up to a cylinder press the final edges into the roll to seal it. I am making 8 rolls so I slice the dough with a flour dusted knife first in half and then each half in half again and then each quarter is cut in half again trying to keep them the same in size approximately 2″ wide.
Place these spiral up in a round or square high sided baking pan. Then proof them (in the microwave) for another hour. At this time they will have puffed up a bit more and you can put them in a 350 degree preheated oven for 30 minutes.
The rolls are done when the sugar is all liquid and bubbly and the tops are slightly browned. Let cool slightly and then spread the icing over the rolls allowing it to flow down the sides slightly. You can eat them right away or let cool they taste fantastic whenever. This recipe makes 8 rolls for you to enjoy.
- 1 pkg Yeast
- 1/4 c Warm Water
- 1 tbsp Ground Flax
- 3 tbsp Water (or 1 egg)
- 1 1/4 c Coconut Milk
- 3 tbsp Vegan Butter or margarine
- 63 gr Almond Meal
- 201 gr White Rice
- 162 gr Cornstarch
- 111 Tapioca Starch
- 90 gr Brown Rice Flour
- 20 gr Arrowroot flour
- 12 gr Xanthan Gum
- 1/2 c Brown Sugar
- 1/2 c chopped Pecans (optional)
- 2 tbsp Cinnamon
- 1 tbsp Rice Flour
- 1/2 c Vegan Butter or Margarine
- 1c Icing sugar
- 1 tbsp Vanilla
- 4 tbsp Coconut Milk
- Add flax to water and let sit in the refrigerator for a minimum 15 minutes to 1 hour (the longer it sits the better your results) Stir occasionally.
- Melt Vegan butter in microwave and let sit to cool. Add Yeast to warm water and swirl gently to mix and let sit until frothy and other wet ingredients are ready.
- In the meantime, sift Almond meal into bowl so it is fine. Add White Rice, Cornstarch, Tapioca, Brown Rice, Arrowroot and Xanthan gum. I like to sift all my flours because I feel it makes for a smoother dough. Mix thoroughly.
- Combine Yeast, Coconut Milk, 'Flax Egg' and vegan Butter. Stir together. Pour 1/2 the wet mixture into the dry and mix thoroughly then pour in the rest. The dough will be slightly moist. More moist then you would expect from a regular dough. Form it into a ball and cover the bowl with plastic wrap.
- To proof the dough I use the technique suggested by Nicole at Gluten Free On A Shoe String. She suggests soaking a tea towel in water and microwaving it for 2 minutes until very hot. Then put the bowl of dough in the microwave with the hot tea towel for 2 hours. The draft free and hot moist air makes for a great place to proof the dough.
- Once the dough has doubled in size, take it out and put the dough on a plastic wrap covered surface. No need to knead the dough. Place another sheet of plastic wrap over the top of the dough and push down spreading the dough out into a rectangle shape. You can use a rolling pin if you wish. Tray to make it as even as possible. I spread my dough out to approximately 20" x 12".
- Remove the top layer of plastic wrap and trim the rectangle so the edges are even. Then spread the butter over the entire surface of the dough. Mix the sugar, cinnamon and flour together and sprinkle evenly over the butter. Then distribute the pecans over the surface. Gently press over the sugar surface so it sticks better to the butter.
- To roll up the dough, pull up the plastic wrap along the long edge of the rectangle and curl the dough over itself as tightly as possible. If you don't roll it tightly, they will be loose and all the filling will fall out of them. Continue to pull up the plastic until the dough has rolled up into a long cylinder. Lightly flour a knife with Rice flour and proceed to cut the dough approximately every 2". I prefer to cut the dough in half and then each half in half again making four cuts. The cut each of these quarters into half again. This will leave you with 8 somewhat equal portions.
- Place all eight slices, spiral up, in a deep baking pan. Then proof them for one more hour before cooking.
- Once they have puffed up a bit more you can put them in a 350 degree preheated oven for 30 minutes or until the butter and sugar is hot and bubbly and the tops have browned a bit.
- Remove from oven and let them cool for 10 minutes.
- Prepare the icing by sifting icing sugar into a bowl, add vanilla and stir. Add Coconut milk 1 Tablespoon at a time until icing reaches your preferred consistency.
- Pour icing over them allowing it to pour over the sides. Serve warm.