Cinnamon rolls
Gluten-free, dairy-free cinnamon rolls that are actually good?! Yes.
You may think gluten-free means no more amazing baked goods like cinnamon rolls for you! Not true, thank goodness. These special cinnamon rolls happen to be both gluten-free and vegan, you have to try this recipe. You won’t believe how good they are. I love this recipe particularly for the use of honey, it reminds me of the cinnamon rolls my dad baked for us when I was growing up—he used only honey and no sugar! I think this recipe has the best of both worlds, some sugar and some honey, giving an unbeatable combination of rich sweetness that’s just perfect. And if you love icing—you’ll love the perfect icing glaze that tops these treats.
Ingredients
8-10 servings
3 1/4 cups gluten-free flour
2 tsp baking powder
3/4 tsp baking soda
3 Tbsp sugar
1 tsp pure vanilla extract
2/3 cup coconut oil
1 1/4 cup almond milk (or other non-dairy milk)
1/4 flour/sugar mx for rolling
Filling
3/4 cup honey
2 tsp cinnamon, or more
Icing (double if you like a lot)
2 Tbsp melted coconut oil
2-4+ tsp almond milk
1+ cup confectioners sugar
Splash of pure vanilla extract
Preparation
Preheat oven to 400° F. Oil a 9-inch round cake pan (using a dab of coconut oil on your fingers).
Make the dough: In a mixing bowl, combine the dry ingredients. Stir in the vanilla, 1/2 cup of the melted coconut oil, and the almond milk. Mix with a wooden spoon until dough looks shaggy. Knead the dough a bit with your hands until it comes together in a ball. Let stand for a few minutes to thicken.
Meanwhile, make the filling: combine the ingredients in a small bowl. Taste and add more cinnamon, if desired. Set aside.
Turn the dough onto a large piece of floured parchment. The dough should be moist; if it seems sticky, add some flour before rolling. Gently roll the dough into a rectangle, approximately 9 x 12 inches. Brush the surface with half the remaining melted coconut oil, then evenly distribute the filling mixture over the dough, leaving a 1/2-inch border on all edges. Press the filling into the dough.
To form the dough into a log, start at the long side of the paper, then curl the dough together, using the paper and your hands to guide it into a cylindrical shape. Pinch the seam to seal in the final turn. Turn the dough so the seam side is up. Using a sharp knife, slice the dough into 8 to 10 rolled pieces.
Place each roll into the prepared pan, then brush with the remaining melted coconut oil.
Bake for 22 to 24 minutes, until tops are lightly golden and filling is bubbling.
Let cool in pan for 10 minutes. Then use a spatula to remove each roll individually; transfer to a cooling rack.
To make the icing, combine the ingredients in a bowl until smooth, adding additional almond milk for desired consistency. (If icing gets too thin, add more confectioners sugar.) Pour, drizzle, or pipe the icing glaze over the rolls.
Serve warm. Store rolls in an airtight container for up to 3 days. Reheat to serve.
*Alternately, instead of a rolling pin, spread the dough into a rectangular shape using your hands.
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