GF + Vegan Cinnamon Rolls

GF + Vegan Cinnamon Rolls - offbeat + inspired

I love making friends that share my gluten/dairy intolerances. I hate that they have intolerances because of how fun intolerances aren’t (wouldn’t wish them on anybody), but it’s just awesome to be able to feed my crazy ingredient-ly (??) acrobatic recipes to people who will appreciate them for their health benefits as well as their flavors, and say things like, “WHAT?! I don’t have to stop eating ACTUAL cinnamon rolls?!” No, dear friend. No…you don’t!

GF + Vegan Cinnamon Rolls - offbeat + inspired

GF + Vegan Cinnamon Rolls - offbeat + inspired

I had been on the hunt for a good gluten-free cinnamon roll recipe ever since my sweet friend Beth Kirby posted this magic on her blog a few weeks ago. I had the pleasure and honor of shooting that little baking sesh, and let me tell you…I could not for the life of me get cinnamon rolls off my brain afterwards.

GF + Vegan Cinnamon Rolls - offbeat + inspired

GF + Vegan Cinnamon Rolls - offbeat + inspired

I found a bunch of recipes that looked great, but I was skeptical. I’m always skeptical about gluten-free versions of things that are originally sooooo about the gluten. But I combined a few of the formulas to create the one you’ll find below, and oh my word. OH. MY. WORD. They are really good.

GF + Vegan Cinnamon Rolls - offbeat + inspired

GF + Vegan Cinnamon Rolls - offbeat + inspired

I’m so picky when it comes to my sweets. Texture and flavor are paramount. Although the texture of these rolls isn’t quite as fluffy and elastic as a classic cinnamon roll, I would venture to say it’s equally (if not more) satisfying. You know those wonderful, toasty, caramelized edges you get just on the bottom of a really good cinnamon roll? These are like that, all over. It’s heaven.

So please give these a try and let me know what you think — whether you’re gluten/dairy intolerant, vegan, or neither!!

GF + Vegan Cinnamon Rolls - offbeat + inspired

GF + Vegan Cinnamon Rolls - offbeat + inspired

Have you been blown away by a really good GF/Vegan recipe? I would love to hear about it! I’m especially motivated after the way these rolls turned out to try more challenging bakes!

Actual Cinnamon Rolls (GF + Vegan)
Yields 8 rolls

Wet Ingredients
3/4 cup hemp milk
1/2 cup water
2 1/4 tsp. active dry yeast
1/4 cup psyllium husk
4 tbsp. vegan butter (or regular butter)
1 tbsp. apple cider vinegar

Dry Ingredients
3 cups all purpose gluten-free flour (*see below)
2 tbsp. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Filling
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp. cinnamon
pinch of fine sea salt
2 tbsp. vegan butter (or regular butter), melted

Icing
3 cups powdered sugar
1 oz. good bourbon
1/4 tsp. ground nutmeg
1 tbsp. hot water
1 tsp. vanilla bean paste (or vanilla extract)

*All Purpose Gluten-Free Flour

3 cups brown rice flour
3 cups sorghum flour
1 1/2 cup tapioca starch
1 1/2 cup cornstarch

Stir your hemp milk and water together in a medium bowl and microwave for 15-20 seconds until lukewarm. Test with your finger or use a thermometer. The temp should be between 105 and 110 degrees F. Add yeast, give it a quick stir and let it proof for about 10 minutes. The mixture should froth up a bit, which tells you the yeast is good and it’s time to get bakin’!

Whisk in the psyllium husk, butter and vinegar. Set aside.

In a large bowl, whisk together all the dry ingredients. Add the wet ingredients and stir with a spoon until it makes sense to switch over to kneading with your hands. You’ll know when. Knead the dough until it’s smooth and fully combined, about 5 minutes.

On a piece of parchment paper, roll out the dough into a large rectangle. Don’t roll it thinner than about 1/4-1/2 inch.

Make the sugar filling. Once it’s done, brush the dough with a little hemp milk and dump the sugar mixture on top. Spread it evenly with your fingers, leaving about a 1/2 inch border around the edges.

Tightly roll the dough (from one of the long edges) to form a log. Place the seam side down, and cut the log in half, then halve the halves, until you have 8 equally sized cinnamon rolls.

Place them on a greased baking sheet, nudged right up against each other so they don’t un-roll themselves, cover with plastic wrap and let them rise in a warm place for about an hour. They won’t double in size like gluten-y cinnamon rolls would, but they will puff up a bit!

Preheat your oven to 375 degrees F.

Bake the rolls for 18 minutes, then let cool before serving.

Make the icing! Whisk all the ingredients together. You want the consistency of the icing to be thick and drizzle-able (new word?!). If you need to adjust the consistency, add more sugar to thicken, add more water to thin.

Drizzle the icing over the rolls and serve while warm! These reheat REALLY well. Just store them in the fridge, preheat your oven to 350 degrees F, pop the rolls back in the oven and heat for about 5 minutes before serving.

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