Vegan Cinnamon Rolls

Hey everyone! I am sharing my vegan and gluten free cinnamon roll recipe today. Below is the video where I made Pumpkin Spice Cinnamon Rolls with a Maple Syrup Icing, and below the video I will attach the full recipe to my base cinnamon roll recipe.

Video Recipe

I don't particularly enjoy when blogs have full novels when you're just trying to find the recipe so I'll try not to do that today. This recipe is actually a variation of my scone recipe, that I prepared in a different way in order to achieve these lovely vegan cinnamon rolls that have no yeast either. Since there's no yeast in the dough there's no proof time that is necessary to have. I usually will let it sit while I prep another ball of dough or while I rinse off my dishes just to let the dough settle before I begin rolling it out. Usually this is no longer than five minutes.

Ingredients

For ingredients and tools I get a lot of customers that ask about what do I use to achieve this vegan recipe. I'll include links below to products that I may earn a small commission on with no extra payments added on for you, and are products I actually use.

GF Flour Blend - This blend is made by Pamela's, it's a rice and tapioca mix with sorghum and xanthan gum. Probably one of my favorite GF blends for the price. This link is to a 3 Pack or you can snag it at your local Kroger.

The sugar I use is called Zulka Morena Pure Cane Sugar, it's unprocessed, unfiltered, completely vegan friendly. This you can find at your local Kroger and possibly Walmart.

The butter I use is the original Smart Balance spread that is a blend of palm and olive oils. It's dairy free, I use it almost everyday in my dairy-free home. It's awesome. I'll usually get the big green tub at Kroger because I use a lot of butter in my home between baking and cooking.

Vegan Cinnamon Rolls : Ingredients

• GF Flour (Whichever blend you like) 1.5 Cups

• Granulated Sugar .25 Cup

• Salt .5 teaspoon

• Baking Powder .5 teaspoon

• Butter .5 Cup

• Milk Start with .5 Cup and can add more

• Flavor Inclusion Measure with your heart

• Cinnamon For middle, measure with your heart

• Brown Sugar For middle, measure with your heart

• Maple Syrup For middle, measure with your heart

• Baker's Twine For separating individual rolls

• Powdered Sugar For Icing, about 1 cup

Vegan Cinnamon Rolls : Steps

1. Preheat oven to 350 degrees

2. Add all dry ingredients in a bowl, blend together with a whisk or spatula whichever you prefer.

3. Add butter into bowl and use a spatula to rub the butter into the dry ingredients, you can do this by basically smashing the butter into the flour mixture. Do this until all the butter is incorporated into the flour, is should look like a crumble. Refer to the video above to see.

4. Once butter is fully incorporated, add in any flavor inclusions as well as milk of your choice. You can refer to the video to see how I added Pumpkin Puree and Maple Syrup, both of which added a bit of moisture to the recipe. Mix until its almost incorporated, but not fully mixed.

5. Pour this dough blend onto a floured surface and knead for between 30 seconds and a minute, until a smooth dough ball is formed. You can add any milk or flavor inclusions here as well if the dough is too dry.

6. Once dough ball is formed, roll out with a rolling pin into a rectangle shape until dough is about .5 inch thick.

7. Spread cinnamon, brown sugar, and maple syrup over the rectangle, then roll up into a log. Refer to video for visualization for this (sometimes I'm a better visual learner so I like to have both written and visual instructions.)

8. Use baker's twine to separate individual rolls and place them on a baking tray of your choice, these will fit in either individual muffin tins, a 9x13 pan, or whatever you wish to bake them in.

9. Bake them at 350 degrees for about 10-15 minutes, or until the tops begin to turn golden brown.

10. While baking, make the icing, mix powdered sugar with a little bit of maple syrup and milk of your choice. I don't usually measure this very strictly, but it's about 1 cup powdered sugar, a tablespoon or two of maple syrup, and a tablespoon of milk. Refer to the video about to see how the consistency should turn out.

11. Once cinnamon rolls are out of the oven you can ice them. This recipe makes between 6-7 rolls, for extras they can always be stored for later. These rolls will be great refrigerated and microwaved for thirty seconds whenever you'd like more. Hope you enjoy!

I hope you enjoyed this recipe! If you would like to order cinnamon rolls you can always head over to my shop, or head over to my calendar to see where I will have pop ups every month. Is there any other recipes you'd like to see? Please let me know. Until next time!