Everyday Dairy-Free Living

Gluten Free Mini Cinnamon Rolls

February 26, 2016
By: of Thrive
Prep 40 min
Cook 35 min
Yield 20-30

So fun and small you could think of these little cinnamon rolls as a brunch appetizer!


To Make the Dough

  1. In a small saucepan, heat the almond milk over medium-low heat. Once the mixture is warm to the touch, pour into a small bowl and sprinkle in the yeast and 2 teaspoons of sugar. Do not stir. Let the mixture stand in a warm place for about 5 minutes or until foamy and frothy.
  2. Once ready, whisk in the melted vegan butter, egg substitute and apple cider vinegar.
  3. In a separate large mixing bowl, or the bowl of your stand mixer, combine the flours, xanthan gum, salt and remaining cane sugar.
  4. Make a well in the center of the dry mix and pour in the wet mixture. Mix with a wooden spoon until a rough dough ball forms. Or, you can mix it with the dough hook of an electric mixer. Keep scraping down the sides and combining the mixture until it a forms a sticky and shaggy dough.
  5. Form the smooth dough into a tight ball and place in an oiled bowl and cover lightly with a damp cloth. Allow to rest in a warm spot for about 1 hour or until doubled in size (in the oven with the light on is a great spot).

To Make the Filling

  1. Whisk together the granulated sugar and cinnamon in a small bowl. Cut the risen dough in half and transfer it to a lightly floured work surface. Roll out into a large rectangle about a half of an inch thick.
  2. Generously spread with half of the softened vegan butter in an even layer and sprinkle generously with half of the cinnamon sugar filling. With the long side of the rectangle facing you, roll your dough tightly into a log, pinching the seam to close it.
  3. Cut the log into 8 medium rolls or 6 large rolls with a sharp knife, or with a piece of unflavored dental floss. Transfer to a greased baking dish (9×13 inches), ensuring there is a bit of space between each. Repeat with remaining dough then cover lightly with a damp kitchen towel.
  4. Allow to rest in a warm spot for about 1 hour or until noticeably lifted. Meanwhile, preheat oven to 350°F.
  5. Bake the rolls on the center rack for about 30 to 35 minutes or until golden brown. Let cool slightly for about 15 minutes before glazing.


To Make the Glaze

  1. In a large bowl, mix together the coconut yogurt alternative, cinnamon and powdered sugar until smooth and glossy, about 3 minutes.
  2. Douse the rolls with the glaze or save the glaze in an airtight container in the fridge.


Reviews & Comments


Your email address will not be published.

The Latest Post

Most Recent Recipe

The Most Popular