Description
Have you tried making gluten-free, vegan cinnamon roll yet? This homemade version is not too sweet but packed with lots of yummy cinnamon!
There are two recipe options for you to consider. This one is the active dry yeast version. The second, and highly requested, is the option that includes a wild gluten-free sourdough starter. The instructions are slightly different for each, so make sure to read both recipes, and watch the how-to video before starting. The yeasted ones can be ready in less time, but the sourdough ones are worth the wait! Rising times vary.
Useful Tools
- Small pan (non-stick works well)
- Spatula
- Small bowl(s)
- Measuring cups
- Measuring spoons
- Large mixing bowl (clear is great)
- Sifter
- Spoon(s)
- 9-inch (or larger) baking dish (round or square) or
- 9-in (up to 12-in) cast iron skillet
(a larger skillet will give each roll more space to grow) or - Baking sheet or larger baking dish 9 x 12 inches
- Plastic wrap, silicon cover, or clean tea towel
- Parchment paper
Ingredients
Roux
- 2 tablespoons brown rice or sorghum flour
- 1/2 cup water
Yeast
- 1 cup warm homemade hemp milk**
- 1 tablespoon coconut palm sugar
- 1 teaspoon active dry yeast
Dough
- 1 cup sorghum flour
- 1 cup brown rice flour
- 1/2 cup millet flour
- 1/2 cup potato starch
- 1/2 cup arrowroot starch
- 1 tablespoon psyllium husk (whole)*
- 1 tablespoon fresh lemon juice (optional)
- 1 teaspoon baking powder***
- 1/2 teaspoon sea salt
- 2–3 tablespoons water (maybe a bit more)
Filling
- 1/3 cup coconut oil, softened****
- 1/2 cup coconut palm sugar
- 1 teaspoon pure vanilla extract
- 1–1/2 tablespoons cinnamon
- 1/8 teaspoon (or just a dash) cayenne pepper (optional)
- 1/8 teaspoon nutmeg (optional)
Glaze (optional)
Option 1:
- 2–4 tablespoons coconut butter
- 1–2 tablespoons hemp milk
- 1/2 tablespoon coconut palm sugar
Option 2:
- 6–8 tablespoons organic powdered sugar
- 1 tablespoon hemp milk
Option 3: Enjoy plain!
Instructions
Before you begin, please watch the recipe video to help you make the Easy Gluten-Free Vegan Cinnamon Rolls (or the sourdough version).
Step 1
To make the roux, in a small pan (non-stick works well) on low heat, combine 2 tablespoons of brown rice flour (or sorghum flour) with 1/2 cup of water. Stir continuously with a soft spatula while cooking for 2 minutes. The roux will be ready once it looks like a thick paste. Remove from heat, spread it around in the pan to let it cool faster.
Step 2
Combine the yeast with the warm hemp milk (not hot), add the sugar and stir. Let sit for about 5 minutes.
Step 3
Sift and combine the dry dough ingredients (except for the lemon juice (optional) and water) in a large mixing bowl. Mix the dry ingredients well first before adding the liquids. Add the lemon juice, the yeast/milk, roux and mix well. Add one tablespoon of water at a time and mix. Two to three tablespoons of water should be enough. You don’t want the dough to be too wet. Cover (plastic wrap, silicon cover, or clean tea towel) your bowl and let your dough rise for 2 hours (1.5 hours if it’s warm in your kitchen might be enough).
Step 4
On your kitchen counter, place a 13-in x 20-in sheet of unbleached parchment paper. You will need it to help you roll up the dough. Transfer the dough to the paper and flatten out with your hands to approx. 8.5-in (d) x 15-in (w) rectangle.
Step 5
Preheat oven to 375° F and grease your baking dish or cast-iron skillet with coconut oil. If you decide to use a baking sheet, you don’t need to grease it but do line it with a sheet of parchment paper. Combine the filling ingredients; coconut oil, cinnamon, nutmeg, cayenne pepper, vanilla extract and mix until well combined and smooth. Spread the filling mixture over top of the dough rectangle with a spoon or your hands except for a 1-in edge (closer to you) for sealing the roll. Watch the video to help you.
Step 6
With a sharp knife or kitchen string, gently mark and cut the roll into 8-10 equal parts. Place each dough roll into the greased baking dish or onto the lined baking sheet. Make sure to keep space between each. They will rise and grow once baked. Bake for 22-25 minutes or until edges are golden. Watch the recipe video for tip about baking with steam. Do not overbake as they will get dry and crumbly. Once ready, let cool for 5-10 minutes before glazing.
Step 7
Adding glaze to the cinnamon rolls is optional but does add a nice touch—especially if serving these to friends or family. Make the glaze with ingredients you have on hand and play around with some variations. Mix the ingredients for the glaze (see option 1-3) and drizzle each roll while they are still warm! Enjoy right away as they are best fresh!
Notes
Store on your kitchen counter, covered for 1-2 days. It is best to warm up the rolls on the second day. They will be drier the next day.
*1 tablespoon Bob’s Red Mill Egg Replacer.
**Warm hemp milk, not hot. To make 1 cup of hemp milk, blend 1-1/4 cups of water with 1/3 cup of organic hemp seeds/hearts in a high-speed blender and strain to remove any larger bits. I make hemp milk in this video. You can try another type of plant milk; I haven’t tested any other for this recipe.
***Baking powder; gluten-free, corn-free, aluminum-free. To make homemade baking powder, you can mix approx. 4 tablespoons of cream of tartar, 2 tablespoons of baking soda and around 2 tablespoons of either arrowroot starch/flour or tapioca flour. You can also buy some premixed.
****You can use Earth Balance’s vegan butter as an alternative to coconut oil. Some are soy-free.
