12/02/2020
Gluten-Free Vegan Cinnamon Rolls
To make the dough:
Dry:
2 1/2 cups gluten-free Bisquick
1/4 cup turbinado sugar (you can use regular sugar)
1/2 teaspoon fine pink salt
1 teaspoon xanthan gum powder
Wet:
1 3/4 cup warm water (100°-115° F)
1 tablespoon turbinado sugar
2 1/4 teaspoons active dry yeast
1/4 cup melted Earth Balance butter
Cinnamon-sugar filling:
1.5 cup brown sugar
1 Tbsp cinnamon
1/2 cup melted Earth Balance butter
Additional ingredients
Melted Earth Balance butter for bottom of pan
Additional gluten-free flour mix (about 1/4-1/2 a cup) when forming & rolling dough
Icing:
1 1/2 cups powdered sugar
1/4 cup softened, Earth Balance butter
Coconut Cream (only the thick part, put can in fridge so the fat separates from the liquid)
2 tablespoons- 1/4c full-fat coconut milk
1 teaspoon vanilla
Instructions
To make the dough:
Combine warm water and 1Tbsp turbinado sugar, stirring to combine. Add in the yeast, lightly stir together, and let it sit until it's foamy (4-6 minutes).
Mix dry ingredients in a large bowl, combine the flour, sugar, salt, and xanthan gum.
When yeast mixture is frothy, pour it into the dry mix and add the 1/4 cup of melted vegan butter.
Use hand mixer on low, scraping down the sides of bowl as needed. Increase the mixer to medium-high speed and beat for 3 minutes. (This helps the xanthan gum work.)
Scrape the dough into a ball in the mixing bowl and cover with plastic wrap. Place it in a warm spot to rise for 25-30 minutes.
While dough is rising, pour about a 1/4 cup of melted Earth Balance butter in the bottom of your glass pan. I use an 11cup Pyrex container. Preheat the oven to 375°F.
To fill the cinnamon rolls, mix together the brown sugar and cinnamon.
On parchment paper or a silicone baking mat, sprinkle a generous amount of gluten free flour. (About 1/4 cup) Place the cinnamon roll dough onto the flour and sprinkle the top and sides generously with another 1/4 cup of gf flour. The dough is very sticky. It will be more like a thick batter. Do not knead the dough.
With flour on your hands, gently form the dough into a ball, pressing the flour into the sides so it becomes less sticky.
Use a rolling pin to roll the dough into a rectangle that is about 1/2 inch thick, and lightly push the sides to form a rectangle. I usually end up with a 8"x13" rectangle...give or take.
To fill the dough, pour melted vegan butter and lightly smooth over all of the dough. Spread all of the cinnamon-sugar mixture over the vegan butter.
For the rolls
I do this next step like rolling sushi, using my silicone mat or parchment paper as the mold. With the dough rectangle horizontal (longest side parallel to you), roll the dough starting from the side closest to you. Use the silicone mat or parchment paper to start the roll tightly, and then use your hands to roll continue to roll it. If it starts to stick at all, put extra flour or starch on the bottom and press it in.
Cut the roll with a sharp knife dipped in gf flour (wipe it in between each cut). Place the rolls tightly together in the prepared pan. I usually get 8 large rolls to fill my container. You can make the smaller to get 12 rolls.
Place them uncovered in the preheated oven for 25-30 minutes.
To ice them
While the cinnamon rolls cool slightly, make the frosting by whipping the vegan butter and coconut cream until it's creamy. Add in the powdered sugar, vanilla, and 2 tablespoons of the coconut milk. Slowly mix it together, scraping down the sides as needed. Then increase the speed to medium high for 30 seconds. Add more coconut milk if needed.
Pour frosting over the top of the warm cinnamon rolls and serve.
Enjoy!
