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A Classic Cinnamon Roll Gluten Free

Posted By Julia Gartland On January 10, 2012 @ 12:48 am In Full Recipe List,Recipes / Desserts,Recipes / Vegan | No Comments

Photographer: Julia Gartland

Much to my surprise, some of my family members have recently become vegan. This holiday season, lots of traditions had to be adapted for the new dietary habits that aren’t just mine anymore. I took on the challenge of re-creating our Christmas morning treat of freshly baked cinnamon rolls. I always figure, if i’m going to adapt a recipe for whatever reason, I might as well make it gluten-free, too. In fact, I can’t remember the last time I baked something with normal flour–it has been years.

I did a little research to see what recipes already existed for such a thing like vegan and gluten-free cinnamon rolls, when I found a blog called Cooking with Dia. She makes amazing comfort food, and cooks mostly (if not all) gluten-free and vegan. I took a look at her recipe, and the wonderful photos, and I barely adapted a thing. The recipe was amazing as is, and my family loved it, too.

For the Dough

4 tsp active dry yeast

1 tsp unrefined sugar

1 cup warm water

1 cup non-dairy milk (I used so delicious coconut cream)

2/3 cup raw cane sugar

2/3 cup soy-free earth balance

2 tsp salt

3 cups oat flour

1 cup corn flour

1/4 tsp baking soda

2 tsp baking powder

2 tsp xanthan gum

For the Filling

1/2 cup soy-free earth balance, melted

1/3 cup of sucanat

3 tablespoons cinnamon

1/4 cup brown sugar

For the Frosting

1/4 cup of icing sugar

2 tsp of oat milk

For the Pan Sauce

1/2 cup soy-free earth balance, melted

1/3 cup sucanat

2 tablespoons maple syrup

Preheat oven to 430

To make the dough:
1. Mix together the yeast with 1 cup warm water and the 1tsp unrefined sugar.
2. Set aside.
3. In another bowl mix together the oat and corn flour, baking soda, baking powder and xanthan gum.
4. By then the yeast should be foaming.
5. Tip this in to the flour and mix.
6. Add in the 1 cup oat milk and salt.
7. Mix thoroughly until dough begins to form.
8. Knead the dough for 30 minutes, or stick inside your stand mixer with the dough hook for 10 minutes.
9. Once dough has been kneaded, place on a floured surface and cover with a warm towel for 1 hour.
10. After the dough has risen, roll out to approximately 16×20″ rectangle.

To make the filling:
1. Mix the brown sugar and sucanat together with the cinnamon.
2. Sprinkle evenly over the rolled out rectangle. Next pour the vegan spread on top of the dough.
3. Roll the dough up slowly, while trying not to push any of the filling out.
4. Once rolled slice into 12 pieces.

For the pan sauce:
1. Pour in the melted vegan spread into a rectangular casserole dish.
2. Next pour in the sucanat and then finally spread the maple syrup evenly around.
3. Place each of the 12 pieces inside this dish.
4. Bake inside oven for 45 minutes or until the cinnamon buns look golden brown.

For the frosting:
1. Place the icing sugar and milk into a tiny bowl, mix thoroughly.
2. Pour on top of cinnamon bun of choice.


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