Cinnamon rolls
I've been working on this recipe for a while. I had quite a hard time to make a good glutenfree yeast dough. But I'm super happy how they turned out!
It's quite a bit of work and time consuming to make these cinnamon rolls but it's totally worth it. And what's better then cinnamon treats in this cold season?
Christmas is also not too far away and these would be a great dish to bring to a family gathering. Aaaaand they're vegan, glutenfree and even free from any refined sugars! Even the icing is quite healthy 👏 So, what are you waiting for?
CINNAMON ROLLS
vegan & glutenfree
Makes about 16 small rolls
Ingredients
1 1/2 cup buckwheat flour
3/4 cup wholemeal rice flour
1 tbsp coconut flour
1 tbsp potato flour
1 cup warm almond milk
5 tbsp coconut oil
1/4 cube of fresh yeast (about 10g)
4 tbsp maple syrup
1 pinch salt
1 pinch vanilla
1 tbsp applesauce
Filling:
about 22 dates (soaked in hot water)
1.5 tsp cinnamon
4 tbsp shredded almonds
1 tbsp almond butter
about 4 tbsp coconut milk
Icing:
2 tbsp coconut puree
2 tsp maple syrup
6 tsp coconut milk
3 tsp coconut oil
about 10 drops fresh lemon juice
Preparation
1. Soak the dates for the filling
2. Mix the dry ingredients of the first section in a bowl
3. Slightly heat up the almond milk in a bowl. Add the coconut oil and yeast and stir well
4. Add the maple, salt, vanilla and applesauce to the milk and stir again
5. Slowly stir and add the liquid to the flours. Just add as much liquid as a dough forms. You don't want to get it to wet!
6. Set the dough aside and let it sit for at least 1 hour.
7. Prepare the filling: Drain the water of the dates and add them and the other ingredients besides the coconut milk to your blender. Blend and slowly add the coconut milk until everything is well combined (the coconut milk helps to combine everything). You want a easy to spread consistency.
8. Preheat the oven to 200C. Roll out the dough (if it's too sticky roll it between 2 parchment papers).
9. Spread the filling and roll the dough. Cut your buns (each about 3cm).
10. Bake for 12 to 14 min
11. Prepare the icing: Combine everything except the lemon juice.
12. Add the juice drop by drop while mixing.
13. Let the cinnamon rolls cool for a bit and then decorate them. Add them to the fridge so the icing can harden.
Enjoy!
Tip: Fresh yeast works much better then the dried. Did you know that yeast only really works with sugar? It's very important to add any kind of sugar when you bake glutenfree. Otherwise the yeast won't work!
If your knife sticks too much on the dough while cutting, make it a bit wet after every cut.
vegan & glutenfree
Makes about 16 small rolls
Ingredients
1 1/2 cup buckwheat flour
3/4 cup wholemeal rice flour
1 tbsp coconut flour
1 tbsp potato flour
1 cup warm almond milk
5 tbsp coconut oil
1/4 cube of fresh yeast (about 10g)
4 tbsp maple syrup
1 pinch salt
1 pinch vanilla
1 tbsp applesauce
Filling:
about 22 dates (soaked in hot water)
1.5 tsp cinnamon
4 tbsp shredded almonds
1 tbsp almond butter
about 4 tbsp coconut milk
Icing:
2 tbsp coconut puree
2 tsp maple syrup
6 tsp coconut milk
3 tsp coconut oil
about 10 drops fresh lemon juice
Preparation
1. Soak the dates for the filling
2. Mix the dry ingredients of the first section in a bowl
3. Slightly heat up the almond milk in a bowl. Add the coconut oil and yeast and stir well
4. Add the maple, salt, vanilla and applesauce to the milk and stir again
5. Slowly stir and add the liquid to the flours. Just add as much liquid as a dough forms. You don't want to get it to wet!
6. Set the dough aside and let it sit for at least 1 hour.
7. Prepare the filling: Drain the water of the dates and add them and the other ingredients besides the coconut milk to your blender. Blend and slowly add the coconut milk until everything is well combined (the coconut milk helps to combine everything). You want a easy to spread consistency.
8. Preheat the oven to 200C. Roll out the dough (if it's too sticky roll it between 2 parchment papers).
9. Spread the filling and roll the dough. Cut your buns (each about 3cm).
10. Bake for 12 to 14 min
11. Prepare the icing: Combine everything except the lemon juice.
12. Add the juice drop by drop while mixing.
13. Let the cinnamon rolls cool for a bit and then decorate them. Add them to the fridge so the icing can harden.
Enjoy!
Tip: Fresh yeast works much better then the dried. Did you know that yeast only really works with sugar? It's very important to add any kind of sugar when you bake glutenfree. Otherwise the yeast won't work!
If your knife sticks too much on the dough while cutting, make it a bit wet after every cut.
Btw. this is a little experiment I made (by far not perfect), I thought it's cool to share some of my graphic work as well :)
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