Easy, Gluten Free, Vegan, Cinnamon Rolls
Mouth watering, gluten free, traditional style, cinnamon rolls do exist! Soon they will be baking in your oven. One bite of these soft, chewy swirls of cinnamony goodness will transport you to another dimension. My-easy-to-use, gluten-free, vegan, top 8 free (except coconut), Bread Flour Mix allows you to bake the kind of cinnamon rolls you know and love.
Cinnamon rolls hold a place in our collective hearts like no other dessert does. Memories of childhood and favorite relatives are wrapped tightly in the sweet, cinnamon swirls. For those with allergies, cinnamon rolls are usually a thing of the past—something to remember fondly. Until now!
I have taken the challenge out and put the simplicity in! My Bread Flour Mix allows you to create a gluten free, dairy-free, egg-free, peanut-free, tree-nut-free (except coconut), plant-based, and vegan version of your old favorites in the comfort of your own kitchen. Your cinnamon rolls will earn a place in the hearts of those who grace your table.
Let’s get down to it.
In addition to my Bread Flour Mix, all you need are 10 basic ingredients to make super tasty cinnamon rolls and the icing to drizzle on top.
Dough Ingredients
Warm water
Coconut sugar
Aquafaba (water from a can of chickpeas) or egg replacer of your choice
Active, dry yeast
Sorghum or tapioca flour for rolling out the dough
Cinnamon Mixture Ingredients (DO NOT ADD TO DOUGH)
Will be added to the rolled out dough one ingredient at a time.
Ground cinnamon
Coconut sugar
Coconut oil or thick coconut cream (not the watery part) of canned coconut milk
Dough Preparation
In a medium bowl, combine warm water, sugar, oil if using, and active dry yeast.
Allow mixture to sit for a few minutes until the yeast becomes active. You will see a few bubbles as it starts to work.
Stir in aquafaba.
Add in Bread Flour Mix until well combined.
Allow mixture to sit for 5 minutes while the flours absorb the liquid.
Stir the dough again.
Making Magic
Grease or line a 9X13 baking pan with parchment paper and set aside.
Pour the dough onto a surface lightly floured with sorghum or tapioca flour.
Sprinkle a bit more flour on top of the dough and knead it until some is incorporated.
Make sure your surface is fully covered with a light layer of flour--not too much or the dough will get too dry.
Roll the dough into a thin layer, adding the least amount of flour to keep your rolling pin from sticking. This is the trickiest part of the process. For those who have not done this before, I describe my dough rolling technique in detail in this video.
Spread the 1/4 cup coconut oil over the dough, making sure to cover the entire surface.
Sprinkle the cinnamon evenly over the surface of the dough.
Spread the coconut sugar evenly over the cinnamon.
Starting at the "top" of the dough, the part the furthest from you, roll the dough toward you into a long, log-like shape.
Cut the log into 6 equal pieces.
Place cinnamon rolls in the baking pan.
Brush tops of rolls with coconut oil or thick coconut cream (not the watery part) of canned coconut milk
Bake at 350° for 18-20 minutes or until browned.
Allow to cool slightly before drizzling with icing.
Icing Ingredients and Instructions
1/2 cup powdered sugar, organic
1 teaspoon vanilla extract, the good stuff
2-4 Tablespoons coconut milk
Combine all ingredients in a bowl and mix well. Vary the amount of coconut milk and powdered sugar to achieve the consistency that you like.
Please follow me on Facebook, Instagram, and Pinterest. Much love & happy baking! xo —elizabeth
Easy, Gluten Free, Vegan, Cinnamon Rolls
Ingredients
- 1 Sweet Elizabeth's Organics Bread Flour Mix, love already included
- 1 3/4 cups warm water (It is critical to use a glass measuring cup or other container designed to measure liquid as scoop measuring cups do not hold the same volume.)
- 1 Tablespoon coconut sugar or other sweetener
- 6 Tablespoons aquafaba (water from a can of chickpeas) or any egg replacer for two eggs
- 2 teaspoons of active, dry yeast
- Sorghum or tapioca flour for rolling out the dough
- Will be added to the rolled out dough one ingredient at a time.
- 1 Tablespoon ground cinnamon
- 3/4 cup coconut sugar
- 1/4 cup coconut oil or thick coconut cream (not the watery part) of canned coconut milk
- 1/2 cup powdered sugar, organic
- 1 teaspoon vanilla extract, the good stuff
- 2-4 Tablespoons coconut milk
Instructions
- In a medium bowl, combine warm water, sugar, oil if using, and active dry yeast.
- Allow mixture to sit for a few minutes until the yeast becomes active. You will see a few bubbles as it starts to work.
- Stir in aquafaba or other egg replacer.
- Add in Bread Flour Mix until well combined.
- Allow mixture to sit for 5 minutes while the flours absorb the liquid.
- Stir the dough again.
- Preheat oven to 350°.
- Grease or line a 9X13 baking pan with parchment paper and set aside.
- Pour the dough onto a surface lightly floured with sorghum or tapioca flour.
- Sprinkle a bit more flour on top of the dough and knead it until some is incorporated.
- Make sure your surface is fully covered with a light layer of flour--not too much or the dough will get too dry.
- Roll the dough into a thin layer, adding the least amount of flour to keep your rolling pin from sticking. This is the trickiest part of the process. For those who have not done this before, I describe my dough rolling technique in detail in this video.
- Spread the 1/4 cup coconut oil over the dough, making sure to cover the entire surface.
- Sprinkle the cinnamon evenly over the surface of the dough.
- Spread the coconut sugar evenly over the cinnamon.
- Starting at the "top" of the dough, the part the furthest from you, roll the dough toward you into a long, log-like shape.
- Cut the log into 6 equal pieces.
- Brush tops of rolls with coconut oil or thick coconut cream (not the watery part) of canned coconut milk
- Bake at 350° for 18-20 minutes or until browned.
- Allow to cool slightly before drizzling with icing.
- ENJOY! Much love & happy baking! xo
- Combine all ingredients in a bowl until mixed well.
- Vary the amount of coconut milk and powdered sugar to achieve the consistency that you like.
- Store in an airtight container in the refrigerator.