My friends, I give you these delicious, melt in your mouth, Gluten and Dairy Free Cinnamon Rolls.
These Cinnamon Rolls are pillowy soft on the inside, little crunchy on the outside, buttery & delicious! Not to mention...THE CREAM CHEESE FROSTING!! Lather those bad boys up, pair it with some hot coffee and BAM, you're off to a great start to your day.
Although this recipe can be a bit extraneous having to wait for the dough to rise twice, they are so worth it. I mean check out these pictures! Just looking at them makes my mouth water.
When to eat these Cinnamon Rolls
Brunch with the family
Cozy Saturday or Sunday mornings
Evening dessert
WHENEVER YOU PLEASE!
No more talkin lets get bakin!
As always, if you like this recipe and decide to share on Instagram or Facebook, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying this recipe:)
xoxo
Sophia
Ingredients
Cinnamon Rolls:
2 cup of warm oat milk
2 tbsp of maple syrup
1/4 cup of melted vegan butter
1/2 tsp of salt
1 packet of active dry yeast
2 tbsp of baking powder
1 tbsp of apple cider vinegar
2 1/2 cups of all-purpose gluten free flour
Filling:
1/3 cup of softened vegan butter (To get your butter softened, leave it out on the counter when you start to bake)
2/3 cup of sugar (I used coconut sugar)
2-3 tbsp of cinnamon (Sprinkle cinnamon all over)
Frosting:
1 1/2 cups of powdered sugar
4 oz of vegan cream cheese
4 tbsp softened vegan butter
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Preparation
Prepare your dough by mixing the warm oat milk, melted butter, maple syrup, salt, baking powder and apple cider vinegar. Sprinkle the packet of active dry yeast and stir around, gently. Let sit for 10 minutes so it can get foamy.
Add your all-purpose gluten free flour and mix until your dough starts to form. With your hands, form it into a ball/mound form and cover the bowl with a kitchen towel. Let it sit for one hour. To make it rise quicker, set it on top of your preheated oven at 350. The warmth will allow it to rise.
After dough has risen for an hour, take some flour and spread it on a flat surface. Note: after a trial and error, your dough should still be sticky so it can roll out. Take your roller and roll out the dough to about 1/4 inch rectangle.
Spread your softened butter all over the dough. Top it with sugar and cinnamon.
Preheat the oven to 350 if you haven't done this step already.
Roll your dough into a log. I used my fingers to press under the dough, making it easier to roll up and not break. Cut it into about 9-10 pinwheels. Place your pinwheels into a baking dish, putting them close together but not touching. Cover again with a towel and set aside for 30 minutes.
Remove towel and bake in oven for 30 minutes.
While rolls are baking, make your frosting! Use an electric hand mixer (I used my kitchen aid) adding the vegan butter, powdered sugar, and cream cheese. The icing should be thin. Spread icing over the rolls and ENJOY!
When to eat these Cinnamon Rolls