Name: Homemade Gluten-Free Cinnamon Rolls
Prep time: 34 min
Cook time: 80 min
Total time: 115 min
Yield: 7 servings
Ingredients: 0.75 cup almond milk (unsweetened plain); 2 tbsp cane sugar (organic); 1 tbsp plant based butter (vegan); 1 packet active dry yeast (1 packet); 2 cup gluten free flour (DIY blend with xanthan gum); 0.75 cup almond flour (fine); 2 tbsp cane sugar; 2.5 tsp baking powder; 0.5 tsp sea salt; 4 tbsp plant based butter (cold); 3 tbsp plant based butter (melted); 0.67 cup brown sugar (organic); 1 tbsp cinnamon powder (ground); 3 cup powdered sugar (organic); 1 tbsp plant based butter (melted); 2 tbsp almond milk (unsweetened)

Instructions

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1

Preheat oven to 176C and lightly coat a baking dish with plant based butter (1 tbsp).
2

Heat almond milk (0.75 cup) to 43C. Add cane sugar (2 tbsp) and plant based butter (1 tbsp), stirring to melt. Stir in active dry yeast (1 packet) and let proof for 10 minutes until puffy.
3

Whisk gluten free flour (2 cup), almond flour (0.75 cup), cane sugar (2 tbsp), baking powder (2.5 tsp), and sea salt (0.5 tsp). Cut in plant based butter (4 tbsp) with a fork or pastry cutter until it resembles wet sand.
4

Add yeast mixture to the dry ingredients gradually, stirring until a moist dough forms.
5

Place dough between two sheets of plastic wrap. Roll into a thin rectangle roughly 0.3 cm thick.
6

Remove top plastic wrap. Brush dough with plant based butter (3 tbsp), then sprinkle with brown sugar (0.67 cup) and cinnamon powder (1 tbsp).
7

Roll the dough tightly lengthwise into a cylinder using the bottom plastic wrap. Slice into 7 rolls.
8

Transfer rolls to the prepared dish, cover, and let rise for 30 minutes in a warm spot.
9

Bake for 30 minutes until golden brown.
10

Whisk powdered sugar (3 cup), plant based butter (1 tbsp), and almond milk (2 tbsp) until smooth. Drizzle over cooled rolls.