Healthy Vegan Gluten Free Cinnamon Rolls

Hey there, friends!

Get ready to satisfy your sweet tooth!

Today, I’m excited to share a fantastic recipe for vegan, gluten-free cinnamon rolls without any yeast.

Yep, you heard that right—no waiting around for dough to rise!

These rolls are soft, sweet, and oh-so-delicious. Perfect for brunch or a cozy treat at home.

Let’s dive in and get rolling!

vegan, gluten free cinnamon rolls without yeast
Image: mollyshomeguide.com / Photographer Molly

Possible Ingredient Alternatives

For the plant-based milk, any non-dairy milk such as almond, oat, or coconut milk can be used interchangeably. Choose based on personal preference or dietary needs. The plant-based butter can be replaced with coconut oil for a similar texture and richness. Use the same amount as called for in the recipe.

The psyllium husk powder is crucial for binding in this gluten-free recipe, but ground chia seeds or flaxseed meal can be used as alternatives. Use about 1.5 times the amount of psyllium husk called for, as these substitutes are less potent.

For the fine white or sorghum flour, other gluten-free flours like buckwheat or quinoa flour can work. Be aware that these may alter the flavor slightly and might require adjusting the liquid content to achieve the right consistency. Start with the same amount and adjust as needed during mixing.

Preparation Time 30-45 minutes
Cooking Time 25-35 minutes
Total Time 55-80 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 2700-3000
  • Protein: 25-30 g
  • Fat: 110-130 g
  • Carbohydrates: 400-450 g

Ingredients

  • 1 to 1 1/2 cups hot milk of choice (250-375ml, such as soy)
  • 50g melted plant-based butter
  • 20g psyllium husk powder
  • 80g (1/2 cup) fine white or sorghum flour
  • 100-125ml (1/2 cup) boiling water
  • 160g (1 cup) fine white rice flour
  • 120g (1 cup) tapioca or sticky rice flour
  • 150g superfine sugar
  • 3 teaspoons gluten-free baking powder
  • 1/4 teaspoon baking soda for color (optional)
  • 100g light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon additional milk
  • 160g (1 cup) powdered sugar
  • 1/2 to 1 tablespoon melted dairy-free butter (optional)
  • Milk to achieve preferred icing consistency
  • Vanilla bean paste for flavoring (optional)

Step 1: Prepare the Binder and Scald

Preheat your oven to 180°C/356°F.

In a medium-sized mixing bowl, whisk together the wet ingredients for the binder.

Sprinkle over the psyllium husk powder and whisk vigorously until fully incorporated with no clumps.

Set this mixture aside for 10-15 minutes to form a gel-like consistency.

Meanwhile, prepare the scald by whisking flour and boiling water together until a paste forms.

Set this aside to cool slightly.

Step 2: Create the Dough

In the bowl of your stand mixer, combine the ingredients for the dough.

Using the paddle attachment, mix everything on medium speed for 1-2 minutes until the scald is integrated into the flour.

Add the prepared binder and increase the mixer speed, beating until the mixture forms a smooth dough with no flour remaining at the bottom of the bowl.

If the dough feels too wet, place it in the fridge for 15 minutes to firm up, allowing the psyllium husk to enhance the texture.

Step 3: Prepare the Filling and Roll Out the Dough

Combine cinnamon and sugar in a medium bowl for the filling.

Flour a large piece of baking paper, approximately 40 cm long, with tapioca flour or a similar light starch.

Place the dough on the paper, lightly flour any sticky areas, and roll it into a thin rectangle matching the size of your paper, ensuring a thickness of about 1/2–1 cm without any holes.

Step 4: Assemble and Shape the Scrolls

Lightly moisten the dough with a splash of milk, then evenly sprinkle the cinnamon sugar over it.

Starting on the long side, fold a 1 cm border of the dough over itself to begin a tight roll.

Continue rolling either from the long side for more rings or from the short side for larger scrolls.

Use the baking paper to help roll the dough until about 80% through, then bring the far side over into a log with the seam facing upwards.

Step 5: Slice and Arrange the Scrolls

Line a baking dish with parchment paper or grease it with vegan butter.

Gently slide a piece of string under the dough log to slice it into sections, aiming for about one-ninth per piece.

Flip each slice upright, cupping and pressing gently for a solid base, and place them into the baking dish.

Repeat with remaining dough sections.

Step 6: Bake the Scrolls

Place a dish filled with boiling water at the bottom of the oven for steam to keep the scrolls moist during baking.

Bake in the preheated oven for 30 minutes, or until the scrolls are firm to touch and lightly golden on top.

Step 7: Prepare the Icing

In a small bowl, whisk the ingredients for the icing.

Gradually add milk a teaspoon at a time until achieving your desired consistency – aim for a drizzle that won’t overpower the scrolls.

Ice the scrolls while warm for a glaze-like texture or wait until they’re slightly cooled for a more defined layer.

Store any leftover scrolls in an airtight container and gently microwave before enjoying again to restore their delightful texture.

vegan, gluten free cinnamon rolls without yeast
Image: mollyshomeguide.com / Photographer Molly

vegan, gluten free cinnamon rolls without yeast
Image: mollyshomeguide.com / Photographer Molly

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