Vegan Cinnamon Rolls

VEGAN GLUEN FREE CINNAMON ROLLS

I have always been very intimidated by making homemade cinnamon rolls. Why doesn’t anyone make cinnamon rolls? They’re complicated, difficult and time consuming. That’s why. But not these… This, my friends, is my new go-to cinnamon roll recipe and it just so happens to require about 7 main ingredients. Behold, the easiest vegan and gluten free Cinnamon Rolls.

INGREDIENTS
PROOF OF YEAST:
1 tsp active dry yeast
1/4 cup warm water
1/2 tsp monk fruit

CINNAMON ROLL DOUGH
3/4 cup water
1/4 cup coconut oil
2.5 cups gluten free flour blend
1/4 cup flax meal
2 tbsp monk fruit
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tbsp apple cider vinegar

FILLING
1-2 tbsp melted coconut oil
4-5 tbsp monk fruit
2 tsp ground cinnamon

VEGAN CREAM CHEESE GLAZE:
3/4 cup vegan cream cheese
3-5 tbsp monk fruit sweetener
1/4 cup coconut oil
4-6 tbsp water
1/2 tsp vanilla extract

INSTRUCTIONS

1. In a small bowl, combine the yeast, warm water and monk fruit and whisk together. Let rest for 10 minutes until a foam develops on top. (This ensures that your yeast is active.)
   In a large bowl, whisk together the flour, flax meal, monk fruit sweetener, baking powder, baking soda, and salt. 

2. Pour the warm liquids: water, apple cider vinegar and coconut oil into the flour mixture. Stir well, then add in the yeast mixture. Stir well until a uniform dough is created. It should be slightly sticky to the touch, but not too wet. 

3. Line your counter with a large piece of parchment paper, lightly and evenly sprinkle about 2 tbsp of flour on the paper and turn the dough out onto the paper. Sprinkle the top of the dough with a tablespoon of flour and use your hands to press out a large rectangle, about 10-inches by 15-inches. Use more flour as needed to press out the dough evenly. 

4. Brush melted coconut oil over the top of the large rectangle, using only as much as needed to cover the surface.

5. Mix together the filling, cinnamon and monk fruit. Sprinkle an even layer.
   Starting from the long side of the rectangle, use the parchment paper to help roll the dough into a long log with a spiral of cinnamon sugar in the middle. (See photos for reference)

6. Use a knife to slice each piece, leaving you with about 8-10 evenly-sized rolls. Arrange the rolls in a glass baking dish and set them in a warm place to rise for 45 minutes.

7. Once the rolls have risen, bake at 350ºF until cooked though, about 25 minutes.

8. While you let the rolls cool for 10-15 minutes, prepare the icing. 

9. Vegan Cream Cheese Glaze, in a bowl mix together the vegan cream cheese, monk fruit, coconut oil, 4 tablespoons of water, and vanilla. Add more water, as needed, to facilitate blending. 

10. Pour the icing over the warm cinnamon rolls and serve. Leftovers can be stored in an airtight container in the fridge for up to a week.