Discover the ultimate vegan and gluten-free cinnamon rolls! Soft, delicious, and easy to make, perfect for any occasion. Indulge guilt-free!
Deliciously Fluffy and Easy to Make!
Cinnamon rolls are a beloved treat, but traditional recipes often come with a hefty dose of sugar. While an average cinnamon roll with icing can contain around 20g of sugar, there are healthier alternatives that don’t compromise on taste. A fantastic vegan and gluten-free recipe has emerged that features only 5g of added sugar per roll, making it a guilt-free dessert option for those looking to satisfy their sweet tooth without the excess sugar.
The dough for these delightful rolls is made with 450g of bread flour, 8g of instant yeast, ⅓ cup of cane sugar, and 1¼ cup of coconut milk, along with vegan butter and apple sauce to enhance texture and flavor. For the filling, a combination of blended dates, almond butter, ground cinnamon, and a splash of coconut milk provides a naturally sweet and rich taste. To top it off, a creamy frosting made from cashews, coconut milk, maple syrup, vanilla extract, and a pinch of salt adds the perfect finishing touch to this delicious treat.
Indulge in Irresistible Sweetness: Fluffy, Dairy-Free Delights Wrapped in Cinnamon Bliss!
Hi there welcome to simple plant-based food and today we’re going to be making my delicious and fluffy vegan cinnamon rolls I have tried many cinnamon roll recipes and this is by far my favorite way to make them you won’t believe that they’re vegan let alone gluten-free the ingredients we will need will be 450 G of gluten-free bread flour 8 G of.
Instant yeast A4 of a cup of applesauce 1 teaspoon of vanilla extract 1/3 of a cup of cane sugar and a cup and A4 of coconut milk you will also need half a stick of vegan butter A4 of a cup of heavy cream for pouring over the rolls 2 tpoon of ground cinnamon 1/3 of a cup of creamy almond butter and 1 cup of Blended dates you could also use a vegan.
Butter and sugar filling but I like this as a healthier alter alternative and lastly for the cream cheese frosting you will need one cup of cashews 2 tablespoon of maple syrup 1 teaspoon of vanilla extract and half a cup of coconut milk the first thing we will be prepping will be the cinnamon roll dough here I have 1 and a/4 of a cup of.
Coconut milk which I’ve just warmed up a bit and then to this we’re going to add in about a tablespoon of cane sugar you want to use warm milk but make sure it’s not too hot or the yeast won’t activate properly and you also want to add in about a tablespoon of flour and you’re just going to whisk this a bit so there aren’t a lot of.
Clumps once you’re done you can add in 8 G of instant yeast just sprinkling that everywhere now lightly mix this just to incorporate you’re going to let this sit for 10 minutes covered with the plate so the yeast can activate to my stand mixer I’m going to start by adding 1/3 of a cup of cane sugar along with a/4 of a cup of.
Applesauce half a stick of vegan butter and the last thing we’re going to add will be the yeast milk mixture one thing I will say though is that you want to make sure you use a larger Bowl so when it’s activating it doesn’t start spilling out the sides once this is mixed we’re going to add in about half of our flour so I’d.
Say about 225 g and mix this till all the flour is incorporated once that’s finished you can add in the rest of your flour and you’re going to let that knead for about 5 minutes a dough ball should form here I have a glass bowl which I’ve just greased with some olive oil and I’m just going to add in my dough into the.
Bowl I’m covering this with a kitchen towel and letting it proof for an hour in the meantime we’re going to prepare the filling here I have 1 cup of Blended dates along with A3 of a cup of a creamy almond butter you can also use cashew butter if you prefer now just mix this in well as I said earlier in the video you can also.
Use a butter and sugar filling I just like this as a healthier and lower sugar option plus the filling doesn’t taste like dates but it does give it a nice sweetness once this is fully mixed in I’m going to add in 2 teaspoons of ground cinnamon you can also add more if you like it to be a stronger flavor if the paste is a little too.
Thick you can add in just a splash of coconut milk when you have a nice and creamy consistency like this the filling is ready the dough has just finished proofing so I’m just going to remove the plastic right that’s covering it and then lightly punch it to release.
Some of the trapped air make sure to flower your work surface so the dough doesn’t stick I like to roll mine into a sort of log shape I feel like starting with this shape makes it a lot easier to roll into a rectangle and then using a rolling pin roll the dough out into a large.
Rectangle you want to take your time with this part because if if you don’t roll it out nicely the rolls will be weirdly shaped you want it to be about a 12 by 18 so I do need to roll mine out just a bit more if you’re enjoying this recipe then please make sure to like And subscribe.
So you can get notified anytime I post a new video now let’s get back to the recipe when the dough is nicely rolled out you can start adding the date filler I like to just add a bit everywhere and then spread that evenly all the way to the edges you want to make sure you get an even amount of filling on each bite once the filling is nicely spread.
Everywhere using a pizza cutter cut 11 to 13 strips I say 11 to 13 because depending on the flower you use your dough might come out slightly larger or smaller so judge the size and how many you want to cut out then you can roll the cinnamon rolls just like this I like using this method over the floss weight because I feel like this.
Rolling gets more volume because they aren’t cut flat once you have them all rolled out you can transfer into a baking dish and we’re going to let these proof for an hour covered while those proof we’re going to prepare the cream cheese frosting here I’m just pouring some boiling water over.
One cup of cashews and they will sit for 10 minutes to soften up after 10 minutes you can drain them and add them into your blender along with 2 tablespoons of mapel syrup half a cup of coconut milk 1 teaspoon of vanilla extract and a good pinch of salt now pop on the lid and blend till.
Smooth so the rolls have just finished proofing and as you can see they have doubled in size now I’m just going to unwrap them and brush on some vegan butter to help them get a golden brown color this is optional though I am also going to add some heavy cream in between the cracks I feel like this helps them get super fluffy which.
Is really important especially because they are glutenfree and pop these in the oven at 350 for 20 minutes they have just finished so I’m going to let them cool for a few more minutes covered with the kitchen towel it has been about 5 minutes and they are really soft so now we can.
Spread on the cream cheese frosting in I like to add just a thin layer over all of them to keep them soft and there will be extra frosting for serving on top each cinnamon roll has 320 calories 5 G of fiber and 20 G of total sugar 5 G being added sugar now they’re ready to serve while warm.
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