Discover a delicious Gluten Free Cinnamon Roll recipe that is not only egg and dairy free, but also vegan. Perfect for a guilt-free treat!
Delicious and Allergy-Friendly Cinnamon Roll Recipe
This recipe for gluten free cinnamon rolls is perfect for those with dietary restrictions, as it is also dairy free, egg free, soy free, and vegan. The dough is made with rice milk, sugar, vegan butter, yeast, and gluten free flour, while the filling consists of vegan butter, brown sugar, and cinnamon. The easy frosting is made with powdered sugar and water, and can be adjusted to your desired consistency.
Katie, a gluten free baker with celiac disease, developed this recipe after receiving a baking and pastry arts degree. She has adapted her recipes to be vegan-friendly as well due to her dairy restrictions. Her goal is to share delicious gluten free and vegan treats with others who may have similar dietary needs or preferences.
Indulge in Cinnamon Heaven with this Allergy-Friendly Recipe!
Hello everybody so today I am sharing my cinnamon roll recipe what makes this recipe unique is that it is gluten-free dairy free egg free and soy free which makes this also vegan I am a gluten-free Baker with celiac disease and this has been a stable whenever I used to do the farmers market these would always sell out I rarely ever had one left over by.
The end of the day so let’s get into this video first of all I will say I do weigh all of my ingredients because it is more accurate however I will try to provide the cup measurements for those that don’t have a scale on hand to start off I measure out 113 G or a/ a cup of sugar in a mediumsized bowl I then add 16 oz.
Of warmed rice milk to this you can use any type of milk choice for this that you wish I just use rice milk because it’s usually allerg free and it’s what I have on hand and I warm this in the microwave for about 1 to 2 minutes depending on the microwave setting on top of that I sprinkle one packet of active dry yeast not instant yeast give.
This a good stir and then cover with s ran wrap I will set this aside for 10 minutes and let the yeast wake up and while I’m waiting on that I will measure out the dry ingredients using a another mediumsized Bowl I add a sifter on top to sift the flour and then I measure out 595 G or 4.
And 1/4 cup of flour I would recommend using a 1:1 ratio gluten-free flour here I’m using Bob’s Redmill and to this I’m adding 1 teaspoon of baking powder and 2 TPO of salt sift all of that together and set the flour mixture aside you will also need to set aside about a cup of flour for later in the recipe next we need to.
Measure out the butter and then melt it so I’m going to grab a smaller microwavable bowl and add 113 G or 1/ a cup of butter to it and then microwave this until it’s all melted and then set this aside by now the yeast should be ready to go you should see bubbles on top and it will have a yeasty smell you going to.
Add this to the dry ingredients making sure to scrape out all of the sugar from the bottom we are also going to add the butter to this make sure to stir all the ingredients well and then we’re going to cover this with Saran Wrap and set a towel on top I normally set this on top of my oven I turn on the oven so that it.
Has a warm surface to sit on for a while I’m going to set this aside for an hour to rise in the same bowl that I melted the butter in I’m also going to use to make the filling Place 172 G or 34 of a cup butter in the Bowl along with 172 G or 3/4 of a cup of brown sugar then add 16 G or 3 tbsp of cinnamon to this I usually set this aside to bring to room.
Temperature before I stir or you can also microwave for 10 seconds Once the dough has risen for an hour add about a half a cup of the gluten-free flour you set aside earlier and mix well now I am taking out a baking pan and placing a piece of parch on Top This is a slightly bigger pan than standard I think it’s about 18 in x 21 but you can definitely.
Use a regular size um but your rolls might not be the same size in the end placing the dough on top and adding a generous amount of flour roll out the dough with a wooden rolling pin I like doing it this way because the sides of the pan work as a guide in how thick the dough turns out to be the parchment paper will help me roll it later on.
Because gluten-free tends to end up being a little bit more moist than regular dough add more flour to this if it starts to stick to the rolling pin really bad I then take the filling after I’ve mixed it together put dollops on the top making sure the filling is evenly distributed using a spatula I spread the filling out you can take this.
All the way to the edges if you wish I then take the pan and place it in the refrigerator for about an hour after the dough has firmed up a bit in the refrigerator I then take it back out and use a bench scraper to help me loosen the sides of it starting on one end I start to roll the dough I always have a little bit of.
Trouble at first to roll the dough but don’t panic just trust the process once you get your hand underneath the parchment you can use it to help you roll it the rest of the way as you can see the parchment really helps make it a beautifully rolled dough I then wrap the dough with the parchment and place it back in the refrigerator for another 30.
Minutes to an hour take the roll dough back out of the refrigerator and then I use a serrated knife at this point to help score the dough in the places where I’ll be cutting it I don’t measure it but you definitely can and then I cut them to get about 12 rolls I’m also cutting off the ends you can definitely still bake the ends and.
Eat them they just won’t be as pretty I then place them into a baking pan and from here you can place Saran wrap on top of them and freeze or you can go ahead and bake them if you’re taking them from the freezer you’ll want to put them in the refrigerator the night before to have them ready to bake the.
Next day you can put them in a big pan or you can do singles when I bake them I turn on my oven again and let them sit on top with Saran Wrap in a towel covering them but I would just let them sit there for 30 minutes then I place them in the oven at 350 for a single I do 20 minutes and for a big pan I would say it would take about 30 for them to.
Finish and you test them by placing a finger on the dough and if it is firm they’re ready to go if it’s too soft then just let them bake a little bit longer and all of this depends on your oven too once they are taken out of the oven I usually top them with my cream cheese icing this frosting is also vegan and very good if you want this recipe.
Please let me know in the comments and I can post it later on and trust me you won’t miss the dairy with this cream cheese but you can also just use powdered sugar with a little bit of water added to it until you get the right consistency these are so good fresh and such a crowd pleasing especially for those that Miss cinnamon.
Rolls because of a diet restriction so if you know someone who might benefit from this recipe please share it as you can see I’m having a hard time putting this down thank you for tuning in don’t forget to like this video And subscribe for more recipes like this one and I hope you have a wonderful day.
