Directions

1. 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.

2. 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.

3. 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.

4. Combine all the vegan “yolk” ingredients in a small bowl and brush the surface of the rolls before baking.

5. Place the cinnamon rolls into the oven to bake for 45 minutes, or until the tops are lightly golden.

6. Allow the cinnamon rolls to cool until warm before spreading the icing on top.

7. 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!