Cinnamon Rolls with Hazelnut Cocoa Spread
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Baked
Servings
8 Buns
Prep Time
45 minutes
Cook Time
45 minutes
Cinnamon rolls with no gluten, eggs, or dairy at all. Incredibly easy to make, and the dough is a joy to work with!
Veg.dek
Ingredients
-
130g (1 cup) Tapioca Starch
-
110g (¾ cup) Millet Flour
-
135g (2/3 cup) Plant-based Milk
-
50g (¼ cup) Granulated Sugar
-
2 Tbsp Psyllium Husk Powder
-
2 Tbsp Corn Starch
-
2 Tbsp (45g) Plant-based Yoghurt (can substitute with apple sauce)
-
1.5 Tbsp (6g) Instant Yeast
-
1.5 Tbsp (20g) Plant-based Butter, melted
-
1.5 Tbsp (20g) Hazelnut Coco Spread
-
1 Tsp (5g) Apple Cider Vinegar
-
1 Tsp Vanilla Extract
-
2 Tbsp (30g) Vegan Butter or Coconut Butter, melted
-
70g (⅓ cup) Brown Sugar/Coconut Sugar
-
2 Tsp (30g) Hazelnut Cocoa Spread
-
1 Tbsp Grounded Cinnamon
-
40g Agave/Maple Syrup
-
10g Low-Fat Plant Milk
-
1/8 Tsp Turmeric Powder
-
50g Coconut Kefir
-
70g Coconut Cream
-
20g Powdered Sugar
-
1 drop of Lemon Extract
Dough
Filling
Vegan "Egg Yolk"
Glaze
Directions
Make the dough. ln a large bowl, whisk together the millet flour, tapioca starch, sugar, psyllium husk powder, corn starch, and instant yeast. Then add in the dairy-free milk and yogurt (room temperature), vegan butter (melted), hazelnut-cocoa spread, apple cider vinegar, and vanilla extract. Mix the dough with a spatula and knead the dough in the bowl until a smooth ball forms, which should take about 5 minutes.
Shape the cinnamon rolls: Mix the cinnamon and brown sugar together in a small bowl and set aside. Flour a clean surface and rolling pin, and place the dough in the middle. Roll the dough. Brush the dough with the vegan butter, then sprinkle on an even layer of the brown sugar cinnamon mixture. Drizzle the hazelnut-cocoa spread on top. To roll them into strips, slice the dough to make 8 equal strips. Roll each strip tightly and place the rolled cinnamon roll into the prepared baking pan.
Rest the rolls: Cover the baking pan and rest the rolls by the oven while it preheats to 350F. Let the rolls double in size.
Combine all the vegan “yolk” ingredients in a small bowl and brush the surface of the rolls before baking.
Place the cinnamon rolls into the oven to bake for 45 minutes, or until the tops are lightly golden.
Allow the cinnamon rolls to cool until warm before spreading the icing on top.
Combine all the icing ingredients in a bowl. Whisk them together until smooth and no clumps remain. Spread on top of your cinnamon rolls and enjoy!
Recipe Note
Notes
• These gluten free vegan cinnamon rolls are still perfectly soft even 6 hours after baking! However, you can keep them in a closed air-tight container at room temperature until the next day. Then, just before serving, re-heat them briefly in the microwave for 15-20 seconds. This will return them to their original pillowy softness.
