Vegan Gluten Free Cinnamon Rolls
by: claire cary
Fluffy and just like the classic, these gluten free cinnamon rolls are smothered in a cream cheese icing and perfect hot from the oven. They're naturally vegan but loved by all types of eaters!
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Ingredients
Rolls:
- 1 package Bob's Red Mill Gluten Free Bread Mix see notes
- ½ cup white sugar
- 2, 1/4 ounce packages instant yeast
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons vegan egg replacer I used and recommend Bob's Red Mill
- 1 ¼ cup + 3 tablespoons non-dairy milk I used soy
- 6 tablespoons vegan butter melted then cooled
- 2 teaspoons vanilla extract
Filling:
- ¾ cup white sugar
- 2 tablespoons cinnamon
- 5 tablespoons melted butter I used Earth Balance
Icing:
- 4 ounces plain cream cheese I used Kite Hill
- 1 ½ cups powdered sugar
- ¼ cup melted butter I used Earth Balance
- 1 teaspoons vanilla extract
Instructions
- Combine the two tablespoons of vegan egg replacer with 4 tablespoons of water. If you are using something other than Bob's Red Mill egg replacer, follow the instructions for whatever equals 2 eggs. Set aside to thicken.
- Add the bread flour (but discard the yeast package from the mix, we want instant yeast here), sugar, baking powder, instant yeast and salt to the bowl of a stand mixer.
- Mix using the dough hook until combined.
- Melt the butter then let cool slightly.
- Warm the milk to 110 degrees Fahrenheit. It's very important it is no hotter than 120 or it will kill the yeast, but should be at least 100 degrees to activate the yeast. I like to combine the warmed milk and melted butter, then check the temperature with a meat thermometer.
- With the mixer running on low, pour in the milk and butter, egg replacer and vanilla extract.
- Let the dough mix together, scraping down the bottom and sides of the bowl as needed.
- Let knead on low/medium speed for about 5 minutes.
- Transfer to a generously floured piece of parchment paper.
- Roll into a roughly 12x15 rectangle.
- Brush the butter on top, then mix together the cinnamon and sugar and sprinkle on top. Pat into the butter so it combines a bit.
- Use a pizza cutter and slice into 9-12 strips, depending on how thick you want each roll.
- Roll each strip into a roll and place in a baking dish.
- Cover and let rise for 90 minutes.
- Preheat the oven to 350 Fahrenheit.
- Bake for 22-27 minutes or until lightly golden around the edges.
- Whisk together the ingredients for the icing, then let the cinnamon rolls cool for about 5 minutes, then top with the icing and enjoy!
Notes
This recipe calls for the Bob’s Red Mill Gluten Free Bread Mix. This is a very specific flour blend and unfortunately, I do not recommend any flour substitutions here. A gluten free all purpose flour blend will not work.
Serving: 1roll / Calories: 435kcal / Carbohydrates: 62g / Protein: 6g / Fat: 17g / Saturated Fat: 6g / Fiber: 5g / Sugar: 30g
