Cinnamon Rolls
These are so delicious! They are gluten and dairy free and amazing!
Ingredients
- 2 Eggs
- 2 1/4 Tsp Active dry yeast
- 1/4 Tsp Sugar
- 1/3 Cup Warm water
- 4 Cups Gluten free flour blend
- 1 Tsp Baking Powder
- 1 Tsp Salt
- 1/2 Cup Sugar
- 1 Cup Coconut milk (not canned) or any other dairy free milk you have on hand.
- 1 Tsp Apple cider vinegar
- 6 Tbsp Earth Balance melted
- 2 Tbsp Avacado oil
- 1 Tbsp Vanilla extract
- 1 Cup Brown sugar packed
- 1 Tbsp Cinnamon
- 1/2 Cup Earth Balance melted
Instructions
- Preheat the oven to 350 degrees. Grease a 9” by 13” casserole dish. Set aside.
- Start by proofing your yeast. Put the warm water in a small bowl, stir in 1/4 teaspoon of sugar and yeast. Let sit for 10 minutes or until foamy.
- While the yeast is proofing, mix the 1/2 cup of melted Earth Balance with the cinnamon and brown sugar. Set aside.
- Make dairy free buttermilk: mix the 1 cup coconut milk and 1 tablespoon of apple cider vinegar in a measuring cup or small bowl. Set aside.
- Pour yeast mixture into a large bowl. Stir in the 1/2 cup of sugar, DF buttermilk, 6 tablespoons melted Earth Balance, avacado oil, eggs, and vanilla extract. Mixing well.
- Add salt and baking powder. Mixing until combined. Gradually stir in flour. Form a ball of dough. Place dough in an oiled bowl and cover with a clean kitchen towel. Let rise in a warm spot for an hour.
- Once dough has risen roll it out on parchment paper. Roll into a rectangle about a 1/2 inch thick. Spread with brown sugar and cinnamon mixture leaving an edge all the way around rectangle.
- Using the parchment paper roll the dough into a log then cut into 12 equal slices.
- Place slices into greased 9” by 13” dish. Cover with clean kitchen towel and let rise in warm spot for 30 minutes. Then bake for about 20 minutes being sure not to over bake! Take out and let cool for 15-20 minutes before glazing and removing from pan.